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Ever made your own Tabasco sauce?

I usually freeze our chilis for perking up Winter soups (get me! I’m Martha Freaking Stewart!), but this year, Uncle B got a little…carried away. That’s just under two pounds of red, ripe chilis. The ones on the right are hot, the ones on the left are O Sweet Jesus What Have I Put In My Mouth???

So I’m’onna make Tabasco sauce. Well, fake Tabasco sauce. The proper McIlhenny stuff means putting the peppers in a barrel, covering them with salt and fermenting them for up to three years.

Pff! Screw that!

There are a ton of recipes for a homemade simulacrum on the Web, and I have massaged them together into this:

1 pound peppers, 2 cups white vinegar, 2 teaspoons coarse sea salt

1. Don Hazmat suit
2. Roughly chop the ingredients together
3. Bring to a boil, then simmer for five minutes
4. Cool and puree
5. Store in the ‘fridge for two weeks to ‘ripen’
6. Strain through a strainer and put into jars

There’s no reason you need to know this, of course. I’m just posting it so I remember what I need to do.

That’s right. I’m using you guys as a recipe holder.

October 24, 2012 — 10:11 pm
Comments: 28