Tabasco sauce isn’t just hot pepper sauce. It’s a tradition. Unless you’ve got some whiskey barrels rolling around to age the following recipe in, you aren’t making Tabasco sauce. But it’s still mind-blowingly delicious, as we discovered this past summer when we patched together our very own recipe.
36 hot peppers, fresh or dried (if you want less spicy sauce, take out the seeds)
2 cloves garlic, peeled
1/2 t salt, to taste
1 T sugar, to taste
1 c water
1 c vinegar
- Boil the peppers and garlic in the water until they are very tender, almost to the “mushy” stage. You will definitely want to open a window and/or run a vent fan, especially if you’ve chosen spicy peppers. Think “pepper spray in your kitchen”.
- Cool the boiled vegetables, and then process in a food processor until they are a liquid. Strain through a jelly bag or mesh sieve back into the pan.
- Add sugar, salt, and vinegar and boil until sugar dissolves. Pour into jars and refrigerate. (Alternately, you can boil it for a good 5 minutes, pour into canning jars, screw on lids, and flip over. They should seal, and they don’t need to be canned.)
Customized the recipe? Tell us how!