MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Tabasco Sauce
 Categories: Five, Chilies
      Yield: 1 Batch

MMMMM-----------------FERMENTED TABASCO SAUCE------------------------
      5 oz Tabasco peppers;
           - rough chopped
  2 1/2 tb Sea salt
      1 qt Unchlorinated water
      1 c  White wine vinegar

MMMMM---------------NON-FERMENTED TABASCO SAUCE----------------------
      5 oz Tabasco peppers
    1/4 ts Salt
      1 c  White wine vinegar

  For The Fermented Version:

  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" of head space.

  The peppers may rise a bit when fermenting.

  Next, mix 1 qt unchlorinated water with 2 tb sea salt. Pour just
  enough brine over the peppers to cover them, pressing them down a
  bit as you go.

  It is 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 to
  75°F.

  The most active fermentation period is between 1 to 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 to 2 weeks, the fermenting activity will diminish and the
  brine will turn cloudy and taste acidic. Fermenting red serrano
  peppers in a jar with brine

  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 ts 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.

  For The Non-Fermented Version:

  Add the tabasco peppers, vinegar, and 1/4 ts 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.

  Processing the tabasco peppers in a food procesor. Strain the
  pepper seeds and pulp mixture to remove the solids. Look at how
  much of the seeds and pulp remains.

  Pour into hot sauce bottles and enjoy.

  Recipe FROM: https://www.chilipeppermadness.com

  Uncle Dirty Dave's Archives

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