Tabasco Sauce

7/30/2019 Tabasco Sauce
3 dozen Tabasco or other long, hot red peppers

1 clove garlic
1/2 teaspoon salt
1 tablespoon sugar
1 teaspoon finely grated horseradish
1 cup cider or wine vinegar
Add 1 cup water to the peppers and garlic. Simmer until tender, then process in a blender until
smooth. Add other ingredients and simmer until tender; stir until well blended. Pour into hot
1/2 pint freezer jars.
The sauce may be thinned with oil when used.
Chile de Arbol Hot Sauce ( Salsa Picante de Chile de Arbol )
• 1 1/2 ounces dried chiles de arbol (about 50 to 60)

• 1 1/2 tablespoons sesame seeds
• 2 tablespons shelled pumpkin seeds
•
1/4 teaspoon cumin seeds
http://slidepdf.com/reader/full/tabasco-sauce 1/19
• 4 large allspice berries
• 2 cloves
• 1 teaspoon dried oregano
•
1 scant teaspoon salt
• 2 large garlic cloves, peeled and chopped
• 3/4 cup cider vinegar
Remove the stems of the chiles, roll them gently between your fingers, and then shake out as
many of the seeds inside as possible. You won't get everyone, but you can come close. Add
the chiles to a blender and discard the seeds.
Place a large skillet over medium-low heat. Add the sesame seeds and let cook for a few
minutes, stirring occasionally, until they are lightly browned. When done, transfer them to the
blender. Then add the pumpkin seeds. Cook until they begin to pop, stirring occasionally.
This should also take a few minutes. Likewise, transfer these to the blender.
Grind the cumin, allspice, and cloves in a mortar or spice grinder. Add these to the blender
along with the oregano, salt, garlic, and vinegar.
Turn blender on and let process for a few minutes.
It'll turn dark orange, and should be relatively smooth.
Strain the sauce through a fine sieve. Discard the chile skins and any bits of seeds.
Mix in 3/4 cup water, and transfer to a container. Stash for at least 24 hours before using. It
will keep in the fridge for a long time.
Louisiana Tabasco sauce starts with Tabasco peppers chopped and packed into barrels with
salt for months and months. The "mash" is then mixed with vinegar and allowed to "cure".
The liquid is strained and packaged. This is my understanding from how it is made. Chef
John Folse in his book "Encyclopedia of Cajun and Creole Cuisine" offers this alternative
6lbs sweet red cherry peppers
3 lbs hot red jalapeno peppers
remove stems from peppers and quarter, retaining seeds.
In a large sauce pot place peppers and seeds with enough water to cover by 1/4 inch
bring to rolling boil, reduce to simmer and cook until peppers are tender but still bright red, do
not brown
remove tenderized peppers from liquid and run through food mill or puree in food processor.
I make a sauce of just diced jalapenos, salt and vinegar. After a couple of months in the
fridge I run through a food processor or just dish out and serve. You can add sugar to this to
take out some of the bitterness.
So why don't you try your hand at making your own hot sauce .
One of the advantages of making your own is that you

can make it as hot as you like it, and develop your
own family recipe.
This is a recipe from Peter Pizzati's Pot Luck Cooking Club
Ingredients:
3 cups distilled vinegar

2 lbs Cayenne peppers or Red Jalapeno
2 teaspoons salt
Take the stem off the pepper and chop the peppers in chunks. If you want to make the sauce
less hot, seed and take the white ribs out of the pepper.
Simmer the peppers in vinegar and salt until they are soft.
Puree the peppers until they are smooth.
Strain the seeds out through a sieve.
Take a kitchen spoon and push through the sauce.
This is ready to either age or bottle. Taste the sauce and see if it needs any salt. If you want to
dilute the heat of the sauce, add some tomato paste.
If you want to age the sauce and don't have an oak barrel you can add some filtered
(mild)wood chips such as oak, cherry or apple wood to the sauce before you strain it, bottle it
and age it in a cool area ( 50 to 60 degrees F) for 3 months. To filter the wood chips. run hot
water over them until the water runs clear.
FInd a nice bottle to store your sauce, and keep it in the fridge. If you are making a large
quantity, put into sterilized canning jars and boil for 30 minutes with at least 1 inch water
above the top of the lid.
Remove and make sure the lid sucks in showing a proper seal.
alapeno Hot Sauce
Ingredients
• 2 teaspoons vegetable oil
• 50 fresh jalapeno peppers, sliced
• 6 cloves garlic, minced
• 1 cup minced onion
• 1 1/2 teaspoons salt
• 4 cups water
•
2 cups distilled white vinegar
Directions
1. In a medium glass or enamel lined sauce pan over high heat, combine oil,
peppers, garlic, onion and salt; saute for 4 minutes. Add the water and
cook for 20 minutes, stirring often. Remove from heat and allow mixture to
cool to room temperature.
2. Transfer the mixture to a food processor and puree until smooth. With the
processor running, slowly add the vinegar.
3. Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months
when stored in the refrigerator.
Chili Pepper Hot Sauces

8
Basic Green Hot Sauce Recipe
• 6 ounces green chili peppers of choice, minced

• 1/2 pound Tomatillos, minced
• 1 large white onion, minced
8 ounces spinach leaves, chopped

• 3 cloves garlic, minced
• 1 tablespoon dried basil
• 1 cup chicken broth
• 2 cups sour cream
• 1/2 cup olive oil
Cooking Directions
1. In a large saucepan, cook the onion in olive oil over medium heat until
tender and translucent.
2. Add remaining ingredients except for chicken broth and sour cream. Cover
5 minutes. Stir.
3. Add mixture to a blender along with chicken broth. Process until smooth.
4. Return to saucepan and bring to a boil.
5. Reduce heat and simmer, 10 minutes.
6. Stir in sour cream.
 2
Select the appropriate quantity of peppers for your taste . After selecting the pepper you
should further determine the heat level of your sauce by deciding on the appropriate quantity
of peppers. Mild sauce will use half a pound and very hot will use 2 pounds.
 3
Mince one clove of garlic.
 4
Dice one half of a large onion.
 5
Mix garlic, onion, hot peppers after taking seeds out and 16 ounces of tomato sauce in a
food processor. Puree the mix until all thick chunks are gone.
 6
Place the mix in a frying pan. Cook on low to medium heat until simmering.
 7
Add one tablespoon of vinegar.
 8
Strain hot sauce into a jar .
Homemade Sriracha Sauce Recipe
Ingredients
| metric conversion
• 1 3/4 pounds red jalapeño peppers, stems removed and halved lengthwise
• 3 garlic cloves
• 2 tablespoons garlic powder (optional)

• 2 tablespoons granulated sugar, plus more as needed
• 1 tablespoon light brown sugar
• 1 tablespoon kosher salt, plus more as needed
• 1/2 cup distilled white vinegar, plus more as needed
• Water, as needed
Get more deliciousness at Homemade Sriracha Hot Sauce Recipe | Leite's

Culinaria
• 1. To make the sriracha, in the bowl of a food processor, combine the peppers, garlic,
garlic powder, if desired, sugars, and salt. Pulse until a coarse puree forms. Transfer to
a glass jar, seal, and store at room temperature for 7 days, stirring daily. (It may get a
little fizzy; that’s to be expected.)
• 2. After 1 week, pour the chili mixture into a small saucepan over medium heat. Add
the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. Let
the mixture cool, then puree in a food processor for 2 to 3 minutes, until a smooth,
uniform paste forms. If the mixture is too thick to blend properly, feel free to adjust
the consistency with a small amount of water.
• 3. Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a
spoon to squeeze out every last bit of goodness you’ve been waiting a week to get.
Adjust the seasoning and consistency of the final sauce, adding additional vinegar,
water, salt, granulated sugar, or garlic powder to suit your taste. Transfer to a glass jar,
close the lid tightly, and refrigerate for up to 6 months.
Get more deliciousness at Homemade Sriracha Hot Sauce Recipe | Leite's Culinaria

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7/30/2019 Tabasco Sauce

3 dozen Tabasco or other long, hot red peppers

The sauce may be thinned with oil when used.

Chile de Arbol Hot Sauce ( Salsa Picante de Chile de Arbol )

• 1 1/2 ounces dried chiles de arbol (about 50 to 60)

• 2 tablespons shelled pumpkin seeds

• 4 large allspice berries

• 1 teaspoon dried oregano

• 2 large garlic cloves, peeled and chopped

• 3/4 cup cider vinegar

Turn blender on and let process for a few minutes.

It'll turn dark orange, and should be relatively smooth.

6lbs sweet red cherry peppers

3 lbs hot red jalapeno peppers

remove stems from peppers and quarter, retaining seeds.

One of the advantages of making your own is that you

This is a recipe from Peter Pizzati's Pot Luck Cooking Club

3 cups distilled vinegar

Puree the peppers until they are smooth.

Strain the seeds out through a sieve.

Take a kitchen spoon and push through the sauce.

alapeno Hot Sauce

• 6 cloves garlic, minced

• 1 cup minced onion

• 1 1/2 teaspoons salt

Chili Pepper Hot Sauces

Basic Green Hot Sauce Recipe

• 6 ounces green chili peppers of choice, minced

• 1 large white onion, minced

8 ounces spinach leaves, chopped

• 1 tablespoon dried basil

• 1 cup chicken broth

• 2 cups sour cream

• 1/2 cup olive oil

4. Return to saucepan and bring to a boil.

5. Reduce heat and simmer, 10 minutes.

6. Stir in sour cream.

Homemade Sriracha Sauce Recipe

• 2 tablespoons garlic powder (optional)

• 1 tablespoon light brown sugar

• 1 tablespoon kosher salt, plus more as needed

• 1/2 cup distilled white vinegar, plus more as needed

Get more deliciousness at Homemade Sriracha Hot Sauce Recipe | Leite's

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