Homemade Tabasco Sauce Recipes

HOMEMADE TABASCO SAUCE RECIPE

Steps:

• 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.
• Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. Itis important to keep the peppers covered with brine to avoid spoilage. Check this daily.
• 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.
• After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.
• 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.
• Cool slightly then add to a food processor. Process until smooth.
• 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.
• Add the tabasco peppers, vinegar and ¼ teaspoon salt to a small pot.
• Bring the mixture to a quick boil, then reduce the heat and simmer for 15 minutes to soften.
• Cool slightly, then add to a food processor. Process until smooth.
• 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.

TABASCO SAUCE

Steps:

• Add 1 cup water to the peppers and garlic. Cook until tender, then press through fine sieve. Add remaining ingredients. Simmer until blended. Pour into hot jars; seal at once. Use a water bath for 10 to 15 minutes.
• The sauce may be used as it or thinned per use with either vinegar or salad oil.

MOM'S EXCEPTIONALLY HOT TABASCO SAUCE

Steps:

• Start with a glass canning jar filled halfway with white vinegar.
• Daily pick the bright orange Tabascos.
• Wear latex glove on squeezing hand!
• Pick up pepper by stem with other hand.
• Squeeze juice into jar, and drop in pepper.
• When jar is completely full, strain and decant into bottles with tiny spouts.
• I do not process as I use sterile jars, and it is a vinegar solution.
• Use with discretion.

HABANERO HOT SAUCE RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• Place the habanero peppers and garlic on the baking sheet. Drizzle with 1 tablespoon of olive oil and toss with tongs to coat. NOTE: Do not touch the peppers with your bare hands.
• Roast for 10 minutes, until the edges of the peppers are brown.
• Add the remaining tablespoon of olive oil to a large pot over high heat. Add the carrot, onion, and salt. Cook for 4 minutes, until the vegetables are tender and glossy.
• Add the water, lime juice, white vinegar, and the roasted peppers and stir. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
• Remove the pot from the heat and let cool.
• Pour the vegetable mixture into a blender and puree until smooth.
• Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 weeks.
• Enjoy!

HOMEMADE TACO SAUCE

Steps:

• Stir tomato sauce, water, vinegar, cumin, onion powder, garlic powder, garlic salt, chili powder, paprika, sugar, and cayenne pepper together in a saucepan over low heat; cook at a simmer until slightly thickened, about 20 minutes. Cool sauce slightly before serving.