Homemade Tabasco Sauce

Name: Homemade Tabasco Sauce
Yield: 1 serving
Cuisine: American
Ingredients: 1 Fresh hot peppers (habanero, etc.), as desired; 1 Grain vinegar (50% the amount of hot peppers); 1 Salt (3% the amount of hot peppers)

cookpad.japan @cookpad_jp

I grow my own very hot chili peppers, so of course I wanted to try making some Tabasco sauce. I learned how to make this from a friend who cultivates habanero peppers.

Definitely use gloves and turn on the ventilation fan while making this! You can use a blender instead of a mortar and pestle. It's also okay to add some garlic. Recipe by Arajin.

I grow my own very hot chili peppers, so of course I wanted to try making some Tabasco sauce. I learned how to make this from a friend who cultivates habanero peppers.

Definitely use gloves and turn on the ventilation fan while making this! You can use a blender instead of a mortar and pestle. It's also okay to add some garlic. Recipe by Arajin.

cookpad.japan @cookpad_jp

I grow my own very hot chili peppers, so of course I wanted to try making some Tabasco sauce. I learned how to make this from a friend who cultivates habanero peppers.

Definitely use gloves and turn on the ventilation fan while making this! You can use a blender instead of a mortar and pestle. It's also okay to add some garlic. Recipe by Arajin.

I grow my own very hot chili peppers, so of course I wanted to try making some Tabasco sauce. I learned how to make this from a friend who cultivates habanero peppers.

Definitely use gloves and turn on the ventilation fan while making this! You can use a blender instead of a mortar and pestle. It's also okay to add some garlic. Recipe by Arajin.

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Ingredients

1 serving

1Fresh hot peppers (habanero, etc.), as desired
1Grain vinegar (50% the amount of hot peppers)
1Salt (3% the amount of hot peppers)

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Steps

1

First, remove the stems from the hot peppers. Weigh the peppers and note down the weight.
2

Roughly chop the hot peppers and place in a mortar. Removing the seeds at this point creates a nice looking sauce, but it will be less spicy than if you leave the seeds.
3

Mix the salt (3% of the weight of the hot peppers you weighed in Step 1) into the peppers and mash.
4

Boil a jar to sterilize. Transfer the mixture to the jar and add the grain vinegar (50% of the weight of the hot peppers you weighed in Step 1) and combine. Let the sauce sit in the refrigerator for 2 weeks.