Homemade Tabasco Sauce Food

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HOMEMADE TABASCO SAUCE RECIPE



Homemade Tabasco Sauce Recipe image

Learn how to make tabasco hot sauce with this homemade tabasco sauce recipe, using garden grown tabasco peppers, vinegar and salt. Fermented and non-fermented versions.

Provided by Mike Hultquist

Categories     hot sauce     Main Course

Number Of Ingredients 7

5 ounces tabasco peppers (roughly chopped)
3 tablespoons sea salt
1 quart unchlorinated water
1 cup white wine vinegar (or more as desired)
5 ounces tabasco peppers
1/4 teaspoon salt
1 cup white wine vinegar (or more as desired)

Steps:

  • First, ferment the tabasco peppers. You can process them to coarsely chop them or rough chop them with a knife. Pack them into a jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.
  • Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. Itis important to keep the peppers covered with brine to avoid spoilage. Check this daily.
  • Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. "Burp" the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, "How to Make Fermented Pepper Mash", for further instruction.
  • After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.
  • Pour the fermented tabasco peppers, including brine, into a pot along with vinegar. Alternatively, you can strain and toss the brine, then add the solids to a pot with vinegar and 1/2 cup water or more as desired + 1/4 teaspoon salt. Or use only a part of the brine for a thicker sauce. More brine = more salty. Bring to a quick boil. Reduce heat and simmer for 15 minutes.
  • Cool slightly then add to a food processor. Process until smooth.
  • Strain the mixture to remove the solids. Pour into hot sauce bottles and enjoy. You can adjust the volume with additional water and/or vinegar.
  • Add the tabasco peppers, vinegar and ¼ teaspoon salt to a small pot.
  • Bring the mixture to a quick boil, then reduce the heat and simmer for 15 minutes to soften.
  • Cool slightly, then add to a food processor. Process until smooth.
  • Strain the mixture to remove the solids. Pour into hot sauce bottles and enjoy. You can adjust the volume with additional water and/or vinegar.

Nutrition Facts : Calories 2 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

TABASCO SAUCE



Tabasco Sauce image

From The Ball Blue Book Vol. X 1947. Note To Purists: This does NOT taste identically to Tabasco Brand. It is merely one homemade version

Provided by gailanng

Categories     Sauces

Time 35m

Yield 1 jar

Number Of Ingredients 6

3 dozen tabasco peppers or 3 dozen other long hot red peppers
1 garlic clove
1 tablespoon granulated sugar
1/2 teaspoon salt
1 teaspoon horseradish
1 cup hot vinegar

Steps:

  • Add 1 cup water to the peppers and garlic. Cook until tender, then press through fine sieve. Add remaining ingredients. Simmer until blended. Pour into hot jars; seal at once. Use a water bath for 10 to 15 minutes.
  • The sauce may be used as it or thinned per use with either vinegar or salad oil.

Nutrition Facts : Calories 98.5, Fat 0.1, Sodium 1183.8, Carbohydrate 14.2, Fiber 0.2, Sugar 13.1, Protein 0.2

HOMEMADE RED HOT SAUCE



Homemade Red Hot Sauce image

Provided by Food Network

Categories     condiment

Time 35m

Yield 2 cups

Number Of Ingredients 7

20 tabasco or serrano chiles, stemmed and cut crosswise into 1/8-inch slices, or 12 very ripe red jalapenos (about 10 ounces)
1 1/2 tablespoons minced garlic
3/4 cup thinly sliced onions
3/4 teaspoon salt
1 teaspoon vegetable oil
2 cups water
1 cup distilled white vinegar

Steps:

  • Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
  • Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.

HOMEMADE SAUSAGE ROLLS



Homemade Sausage Rolls image

Homemade sausage rolls with a kick

Provided by Mandashow1710

Time 50m

Yield Makes 16-20

Number Of Ingredients 7

1 tbsp Worcestershire sauce
1 tbsp Tabasco sauce
1 tbsp dried thyme
450g/1lb sausage meat
salt and freshly ground black pepper
450g/1lb ready-rolled puff pastry
1 free-range egg, beaten

Steps:

  • Preheat the oven to 200C/180C fan/400F/Gas 6. In a large bowl add the Worcestershire sauce, Tabasco sauce, thyme and sausage meat and season well with salt and freshly ground black pepper. Mix until thoroughly combined.
  • Roll the puff pastry out into a large rectangle, then cut into two long rectangles.
  • Place a layer of sausage meat mixture down the middle of each pastry rectangle, then brush each with beaten egg on one edge.
  • Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim any excess. Cut each pastry roll into 8-10 small sausage rolls. Make two scores gently across the top of each roll.
  • Place the sausage rolls onto a baking tray and transfer to the oven to bake for 15-20 minutes, or until crisp and golden and the sausage meat is completely cooked through.

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