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Tabasco sauce is easily made from tabasco chili peppers, vinegar, and salt. [1] X Research source The taste of the sauce will vary depending on where the peppers are grown and the quality of the vinegar used. In order to make tabasco sauce, combine the ingredients, cook the sauce, then strain and store the sauce.
Homemade Tabasco Sauce Recipe
- Chop the tabasco chili peppers into small pieces and set them in a saucepan.
- Add 2 c (500 ml) of white vinegar and 2 tbsp (29.6 ml) of salt. Simmer for 5 min.
- Blend the peppers, refrigerate for 2 weeks, then pour the mixture through a strainer.
Ingredients
- 1 pound (.45 kg) of fresh tabasco chili peppers
- 2 cups (474 ml) of vinegar
- 2 tablespoons of salt
Steps
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Choose high quality white vinegar that's been distilled. Since this recipe has so few ingredients, it's important to use the best quality available to you. Avoid off-brand jugs of white vinegar and opt for something quality in a glass bottle. Make sure it's white vinegar that's been distilled. [2] X Research source
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Select fresh, ripened tabasco chili peppers without blemishes. Choose peppers that are bright red and evenly colored. Avoid gnarled and blemished peppers. If your local market doesn't sell tabasco chili peppers, or if you grow other kinds of hot peppers yourself, you can experiment with any of those.
- If you're experimenting with different peppers, choose spicy varieties. Ideally, they should be red, but you can experiment with color, too.
- Good alternative hot peppers candidates are serrano, habanero, and cayenne varieties.
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Be careful when handling and chopping hot peppers. If you have sensitive skin, you may want to put on a pair of disposable gloves before you begin. The pepper juice is very strong and can sting your skin. Wash your hands thoroughly after handling the peppers, as well. Avoid touching your eyes and face while handing the peppers.
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Remove the stems from the peppers. Wash the peppers thoroughly with cold water to remove any dirt or debris. To remove the stems, simply cut off the top of the pepper, including the stem, with a sharp knife. -
Chop them up by hand or in a food processor. Place all of the peppers, with the stems removed, into a food processor or blender. Turn the machine on and process them until they are roughly chopped. If you don't have either of those appliances, you can chop them roughly by hand. [3] X Research source
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Put the peppers, vinegar, and salt in a sauce pan. Pour the chopped peppers into a medium-sized sauce pan on the stove. Add 2 cups (500 ml) of distilled white vinegar and 2 tablespoons (29.6 ml) of salt. Turn the burner to medium-high. [4] X Research source
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Heat the mixture until it begins to boil. Bring the pepper mixture to a boil and stir regularly to ensure that the peppers do not stick to the bottom of the pan. [5] X Research source
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Let the sauce simmer for 5 minutes. Once the sauce is boiling, turn down the heat to low. Let it simmer for approximately 5 minutes. To ensure that you don’t heat the peppers for too long, set a timer. Remove them from the heat immediately. [6] X Research source
- Stir occasionally, but try not to stand right over the sauce pan and breathe deeply. The steam rising from the hot sauce can irritate your lungs and nasal passages.
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Cool the mixture completely. Turn off the stove and remove the sauce pan from the heat. Cover the mixture loosely and allow it to cool completely before pureeing the sauce.
- Don't move forward with pureeing until the sauce cools. When hot, its consistency is thinner and the final result may end up too thin.
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Puree the sauce in a blender. Once the peppers have completely cooled, transfer them to a blender. Blend the peppers thoroughly, until they create a pureed liquid sauce. [7] X Research source
- You can use a food processor if yours has a puree setting.
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Pour the sauce into an air-tight container and refrigerate for 2 weeks. Use a funnel to transfer the sauce into a glass jar with an air-tight lid. Seal the jar and store it in the refrigerator for 2 weeks. This will allow the sauce to steep. The seeds in the sauce will make it spicier as it steeps. [8] X Research source
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Strain the mixture. After 2 weeks, remove the sauce from the refrigerator. Pour it through a fine strainer to remove any seeds that are still in the sauce. Make sure to place a bowl or jar under the strainer to catch the sauce as it drips through. [9] X Research source
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Return the sauce to the refrigerator. Once the sauce has been strained, place it into a tightly sealed glass jar or plastic container and return it to the refrigerator. [10] X Research source
- Tabasco sauce, if stored in the fridge, can keep for over a year.
- Freezing isn't recommended, since it will alter the flavor and consistency of the sauce.
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Finished.
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Community Q&A
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QuestionWhat are the health benefits of Tabasco?Community AnswerA teaspoon of Tabasco sauce contains 0 calories and 0 grams of fat. The capsaicin it contains can temporarily increase your metabolism, helping you burn more calories.
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QuestionCan I water-bath can this or can it with a pressure cooker?Community AnswerYou can use your pressure cooker as the large pot if you do not seal the lid. Sealing the lid would build pressure, and you would no longer be water-bath canning.
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Tips
- Use the sauce to spice up any of your favorite recipes.Thanks
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Warnings
- You may want to wear gloves while working with tabasco peppers. They can be very spicy.Thanks
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Things You'll Need
- Knife
- Food processor
- Medium sauce pan
- Spoon
- Blender
- Funnel
- Glass jar
- Strainer
References
- ↑ https://www.tabasco.com/hot-sauces/original-red-sauce/
- ↑ https://www.tabasco.com/our-history/
- ↑ https://youtu.be/m5Xx-ZeB0Q4?t=10
- ↑ https://www.foodnetwork.com/recipes/homemade-red-hot-sauce-3645026
- ↑ https://www.mexican-barbecue-recipes.com/tabasco-hot-sauce-recipes.html
- ↑ https://youtu.be/m5Xx-ZeB0Q4?t=24
- ↑ https://www.thecuriouschickpea.com/easy-homemade-hot-sauce/
- ↑ https://www.foodnetwork.com/recipes/homemade-red-hot-sauce-3645026
- ↑ https://www.thecuriouschickpea.com/easy-homemade-hot-sauce/
About This Article
Article Summary
X
To make tabasco sauce, you’ll need a pound of fresh chili peppers, 2 cups of white vinegar, and 2 tablespoons of salt. Start by cutting off the chili stems and chopping the chilis into small pieces. Pour the chopped peppers into a medium-sized pan and add the white vinegar and salt. Heat the mixture over medium heat, and stir it regularly until it starts to boil. Once the sauce reaches a boil, turn down the heat and let it simmer for 5 minutes. Then, remove the pan from the heat and let it cool down. When the sauce is cool, blend it in a blender. Pour the sauce into an air-tight container and refrigerate it for 2 weeks, which will let the sauce steep and make it spicier. After 2 weeks, pour the sauce through a strainer to remove any seeds. For more tips, including how long to keep your tabasco sauce for, read on!
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Reader Success Stories
- "I have made hot sauce for years and have tried many recipes. This is as easy as it gets. I used jalapenos. After cooking, cooling and a lot of time in the Ninja, I let it sit for just 4 days in the fridge. 1 8 oz bottle I filled without straining for a "thicker" sauce, the other 8 oz jar I strained and and removed 2 oz of left over pulp. Both are great. This recipe is great for a first timer and end up with a winner." ..." more
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"I have made hot sauce for years and have tried many recipes. This is as easy as it gets. I used jalapenos. After cooking, cooling and a lot of time in the Ninja, I let it sit for just 4 days in the fridge. 1 8 oz bottle I filled without straining for a "thicker" sauce, the other 8 oz jar I strained and and removed 2 oz of left over pulp. Both are great. This recipe is great for a first timer and end up with a winner."
..."
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"Made it last year and finished my supply this evening. I added a little jalapeno and Serrano peppers. Straining is a slow process, I let mine go overnight. It was really good. Not sure it was better than the Mcilhenny sauce, but enjoyed making it and family put it on everything."
..."
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"I followed this recipe but used red jalapenos and a bulb of garlic to make up the one pound of peppers. It is a nice twist on a simple recipe that is spicy, yet flavorful. I have already had several requests for more."
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"I needed to know the whole process. Very easy to follow directions!"
"I made this recipe with Habaneros! It came out excellent!"
