Tobasco (pepper) Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 oz roughly chopped Tobasco peppers (or pepper of your choice)
3 tbsp sea salt
1/4 tsp table salt
1 quart well water (not chlorinated)
1 cup white wine vinegar
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Directions: |
Directions:This is a fermented style Tobasco sauce, reason for not including chlorinated water. If you wish, purchase some 5 oz pepper sauce type bottles for packaging, storing and gifting.
Wash, then roughly cut up the peppers including the seeds and pack them in a jar of suitable size with a lid that can be placed lightly allowing for the fermenting gas to escape or use an air lock.
Cover the peppers with the water, salt brine mix and allow to ferment for 1 to 2 weeks.
Once complete, pour the ingredients into a pot adding the vinegar. Bring all to a boil, then let simmer for another 15 to 30 minutes. Let the pot cool to touch then process in a blender (smoothie machine works great) until a smooth texture. Strain into another container and bottle.
Enjoy! |
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Number Of
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Number Of
Servings:Maybe 8 - 10 bottles |
Preparation
Time: |
Preparation
Time:Hands on portion maybe 1 hour |
Personal
Notes: |
Personal
Notes: You can use all sorts of types of peppers. I've made it with Tobasco, Cayenne, Jalapeno and Ghost. Be careful, you're creating a condensed heat so I wear gloves when cutting, handling, boiling/transferring the materials. Even when cleaning your utensils, be careful as there is residual heat that will appear the next time you use the utensils, especially the ghost peppers.
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