Homemade Tabasco Sauce Recipe

🧂 Ingredients

• 5 ounces tabasco peppers

  roughly chopped
• 2 tablespoons sea salt

  (.67ounce - 19 grams)
• 1 quart unchlorinated water
• 1 cup white wine vinegar

  or more as desired
• 5 ounces tabasco peppers
• 1/4 teaspoon salt
• 1 cup white wine vinegar

  or more as desired

Instructions

• 1 First, ferment the tabasco peppers. You can process them to coarsely chop them
  or rough chop them with a knife. Pack them into a jar, leaving at least 1 inch
  of head space. The peppers may rise a bit when fermenting.
• 2 Next, mix 1 quart unchlorinated water with 2 tablespoons sea salt (4% brine
  solution). Pour just enough brine over the peppers to cover them, pressing them
  down a bit as you go. Discard or save any unused brine. It is important to keep
  the peppers covered with brine to avoid spoilage. Check this daily.
• 3 Screw on the lid and set the jar away from direct sunlight to ferment for at
  least 1 week. Ideal temperatures are between 55-75 degrees F. The most active
  fermentation period is between 1-2 weeks, so be sure to monitor it during this
  time. “Burp” the jars often by unscrewing the lid a bit to let out some of the
  accumulating gases. Or, use an airlock or membrane for easier fermenting. See
  our page, “How to Make Fermented Pepper Mash”, for further instruction.
• 4 After 1-2 weeks, the fermenting activity will diminish and the brine will turn
  cloudy and taste acidic.
• 5 Pour the fermented tabasco peppers, including brine, into a pot along with
  vinegar. Alternatively, you can strain and toss the brine, then add the solids
  to a pot with vinegar and 1/2 cup water or more as desired + 1/4 teaspoon salt.
  Or use only a part of the brine for a thicker sauce. More brine = more salty.
  Bring to a quick boil, reduce heat and simmer for 15 minutes.
• 6 Cool slightly then add to a food processor. Process until smooth.
• 7 Strain the mixture to remove the solids. Pour into hot sauce bottles and enjoy.
  You can adjust the volume with additional water and/or vinegar.
• 8 Add the tabasco peppers, vinegar and ¼ teaspoon salt to a small pot.
• 9 Bring the mixture to a quick boil, then reduce the heat and simmer for 15
  minutes to soften.
• 10 Cool slightly, then add to a food processor. Process until smooth.
• 11 Strain the mixture to remove the solids. Pour into hot sauce bottles and enjoy.
  You can adjust the volume with additional water and/or vinegar.

Nutrition Info