Content

• Ingredients
• To step
• Part 1 of 3: Combining the ingredients
• Part 2 of 3: Cooking the sauce
• Part 3 of 3: Filter and store the sauce
• Tips
• Warnings
• Necessities

Tabasco sauce is easily made from Tabasco peppers, vinegar and salt. The flavor of the sauce depends on where the peppers are grown and the quality of the vinegar used. To make Tabasco sauce, you need to combine the ingredients, cook the sauce, then strain and store the sauce.

Ingredients

• 1 pound of fresh Tabasco peppers
• 500 ml of vinegar
• 2 tablespoons of salt

To step

Part 1 of 3: Combining the ingredients

1. Choose high quality white vinegar that has been distilled. Since this recipe has so few ingredients, it is important to use the best quality available. Avoid unbranded vinegar and opt for something of a good quality in a glass bottle. Make sure it is distilled natural vinegar.
2. Choose fresh, ripened Tabasco peppers without stains. Choose peppers that are bright red and evenly colored. Avoid gnarled and blotchy peppers. If there are no Tabasco chilies for sale in the area, or if you grow other types of hot peppers yourself, you can experiment with them too.
   • If you're experimenting with different peppers, opt for spicy varieties. Ideally they are red, but you can also choose other colors.
   • Goody alternative hot peppers include serrano, habanero, and cayenne varieties.
3. Be careful when handling and cutting hot peppers. If you have sensitive skin, consider putting on a pair of disposable gloves before starting. The pepper juice is very strong and can irritate your skin. Rub your hands with oil after handling the peppers and wash them afterwards. Do not touch your eyes and face while handling the peppers.
4. Remove the stems from the peppers. Wash the peppers thoroughly with cold water to remove any dirt or grime. To remove the stems, cut off the top of the pepper, including the stem, with a sharp knife.
5. Chop them fine by hand or with a food processor. Place all chilies, stems removed, in a food processor or blender. Turn on the machine and process them until coarsely chopped. If you don't have such devices, you can also roughly chop the peppers by hand.

Part 2 of 3: Cooking the sauce

1. Place the peppers, vinegar and salt in a saucepan. Pour the chopped chilies into a medium saucepan on the stove. Add 500 ml of distilled natural vinegar and two tablespoons of salt. Put the burner on medium heat.
2. Heat the mixture until it starts to boil. Bring the pepper mixture to a boil, stirring frequently to make sure the peppers don't stick to the bottom of the pan.
3. Let the sauce simmer for five minutes. Once the sauce is boiling, lower the heat. Let it simmer for about five minutes. To make sure you don't overheat the peppers, set an alarm. Then immediately remove them from the heat.
   • Stir occasionally, but don't hang over the saucepan breathing deeply. The steam rising from the hot sauce can irritate your lungs and nostrils.
4. Cool the mixture completely. Turn off the stove and remove the saucepan from the heat. Cover the mixture loosely and let it cool completely before mashing the sauce.
   • Do not continue to puree until the sauce has cooled. If the sauce is still hot, the consistency will be thinner and the end result may be too thin.

Part 3 of 3: Filter and store the sauce

1. Puree the sauce in a blender. Once the peppers have cooled completely, put them in a blender. Mix the peppers thoroughly until a pureed liquid sauce is formed.
   • You can use a food processor if it has a puree setting.
2. Pour the sauce into an airtight container and refrigerate for two weeks. Use a funnel to transfer the sauce to a mason jar with an airtight lid. Close the jar and keep it in the refrigerator for two weeks. This will allow the sauce to infuse. The seeds in the sauce will spice it up while the sauce steeps.
3. Filter the mixture. Remove the sauce from the refrigerator after two weeks. Pour it through a fine sieve to remove any seeds remaining in the sauce. Place a bowl or jar under the strainer to catch the sauce as it drips through.
4. Return the sauce to the refrigerator. Once the sauce has strained, put it in a tightly closed glass jar or plastic container and return the jar to the refrigerator.
   • Tabasco sauce can be kept in the fridge for over a year.
   • Freezing is not recommended as it will change the flavor and consistency of the sauce.
5. Ready.

Tips

• Use the sauce to flavor your favorite recipes.

Warnings

• It is wise to wear gloves while working with Tabasco peppers. They can be very sharp.

Necessities

• Knife
• Food processor
• Saucepan
• Spoon
• Blender
• Funnel
• Glass jar
• Strain or colander