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California Farm Imitation Tabasco Sauce
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A picture of California Farm Imitation Tabasco Sauce.

California Farm Imitation Tabasco Sauce

Hobby Horseman
Hobby Horseman @HobbyHorseman
California, United States

A three year fermentation process mellows real Tabasco peppers into famous Tabasco sauce with the same spice level as fresh Fresno peppers. Buy using fresh Fresno peppers, not fermenting and aging, you make an imitation Tabasco sauce under an hour. Simply by boiling in apple cider vinegar and seasalt, and using an old fashioned hand foodmill to press the pulp into the sauce while keeping the seeds out. To preserve peppersauce, follow the University of Georgia website soeasytopreserve.com. We keep ours in the fridge in a sterilized glass vinegar bottle.

A three year fermentation process mellows real Tabasco peppers into famous Tabasco sauce with the same spice level as fresh Fresno peppers. Buy using fresh Fresno peppers, not fermenting and aging, you make an imitation Tabasco sauce under an hour. Simply by boiling in apple cider vinegar and seasalt, and using an old fashioned hand foodmill to press the pulp into the sauce while keeping the seeds out. To preserve peppersauce, follow the University of Georgia website soeasytopreserve.com. We keep ours in the fridge in a sterilized glass vinegar bottle.

Read more

California Farm Imitation Tabasco Sauce

Hobby Horseman
Hobby Horseman @HobbyHorseman
California, United States

A three year fermentation process mellows real Tabasco peppers into famous Tabasco sauce with the same spice level as fresh Fresno peppers. Buy using fresh Fresno peppers, not fermenting and aging, you make an imitation Tabasco sauce under an hour. Simply by boiling in apple cider vinegar and seasalt, and using an old fashioned hand foodmill to press the pulp into the sauce while keeping the seeds out. To preserve peppersauce, follow the University of Georgia website soeasytopreserve.com. We keep ours in the fridge in a sterilized glass vinegar bottle.

A three year fermentation process mellows real Tabasco peppers into famous Tabasco sauce with the same spice level as fresh Fresno peppers. Buy using fresh Fresno peppers, not fermenting and aging, you make an imitation Tabasco sauce under an hour. Simply by boiling in apple cider vinegar and seasalt, and using an old fashioned hand foodmill to press the pulp into the sauce while keeping the seeds out. To preserve peppersauce, follow the University of Georgia website soeasytopreserve.com. We keep ours in the fridge in a sterilized glass vinegar bottle.

Read more
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Ingredients

Half hour
2 people, 1 cup
  • Cupdestemmed fresh Fresno peppers, 150 grams
  • Cup5% apple cider vinegar, 250 milliliters
  • 1/4 teaspoonseasalt, 2 grams
  • Equipment: sauce pan, foodmill, food processor, funnel, bottle
  • Cost: peppers are farmfree or $1 per cup at the farmers market, vinegar and seasalt are 10 cents. Makes a cup for $1.10
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Steps

Half hour
  1. 1

    Bring a cup of fresh Fresno peppers in cup of vinegar with seasalt to a hard boil, then simmer 15 minutes.

    A picture of step 1 of California Farm Imitation Tabasco Sauce.
  2. 2

    Cool and puree in food processor. Pour into food mill.

    A picture of step 2 of California Farm Imitation Tabasco Sauce.
  3. 3

    Press all the pepper paste through the foodmill so only the seeds are left behind.

    A picture of step 3 of California Farm Imitation Tabasco Sauce.
  4. 4

    Pour peppersauce through metal funnel into sterilized glass vinegar bottle. Put in fridge.

    A picture of step 4 of California Farm Imitation Tabasco Sauce.
  5. 5

    Do the drop taste comparison test: spread one drop of imitation pepper sauce on an omelette, and one drop of real Tabasco sauce, see if you can tell a difference. Increase or decrease the amount of fresh Fresno peppers you cook next time till you find your ideal sauce level. Enjoy.

    A picture of step 5 of California Farm Imitation Tabasco Sauce.
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Hobby Horseman
Hobby Horseman @HobbyHorseman
on March 17, 2024 23:02
California, United States
I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
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Apple

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