Moms Exceptionally Hot Tabasco Sauce Food

HOMEMADE TABASCO SAUCE RECIPE

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.

MOM'S EXCEPTIONALLY HOT TABASCO SAUCE

Steps:

• Start with a glass canning jar filled halfway with white vinegar.
• Daily pick the bright orange Tabascos.
• Wear latex glove on squeezing hand!
• Pick up pepper by stem with other hand.
• Squeeze juice into jar, and drop in pepper.
• When jar is completely full, strain and decant into bottles with tiny spouts.
• I do not process as I use sterile jars, and it is a vinegar solution.
• Use with discretion.

SCALLOPS IN HOT SAUCE

Steps:

• Heat the oil in a large skillet and add the garlic. Sautee for about one minute (garlic should turn light brown).
• Add all remaining ingredients EXCEPT for the capers. Cook, stirring constantly, for about 5 minutes until the scallops are done (white) and the vegetables tender but not mushy.
• Stir in the capers, remove from the heat immediately and, serve.