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Homemade Tabasco®-Style Sauce

Thursday, 12 November 2009

Description

The U.S.A. has become one of the world's largest producers of hot sauces 
and the flagship of the hot sauce fleet is Tabasco®, which is exported 
all over the world from Avery Island, Louisiana. Because the chiles in 
mash form are not aged in oak barrels for three years, this recipe will 
be only a rough approximation of the famous McIlhenny product. You will 
have to grow your own tabascos or substitute dried ones that have been 
rehydrated. Other small, hot, fresh red chiles can also be substituted 
for the tabascos. Note: This recipe requires advance preparation.

Ingredients

At a glance

Cuisine

American

Cooking Method

Simmer

Difficulty

Easy

Heat Level

Chile

Tabasco

Meal/Course

Sauce/Marinade/Rub

Makes

2 cups

1 pound fresh red tabasco chiles, chopped
2 cups distilled white vinegar
2 teaspoons salt

Methods/steps

Combine the chiles and the vinegar in a saucepan and heat. Stir in the 
salt and simmer for 5 minutes. Remove from the heat, cool, and place in 
a blender. Puree until smooth and place in a glass jar. Allow to steep 
for 2 weeks in the refrigerator.
Remove, strain the sauce, and adjust the consistency by adding more 
vinegar if necessary.

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