Tabasco Sauce

7/30/2019 Tabasco Sauce

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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://www.thepauperedchef.com/images/2010/02/pc-hotsauce-0.jpg



• 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 totake 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

http://www.potluckcooksclub.com/Buffalo_Chicken_Wing_Sauce.html

http://www.potluckcooksclub.com/Buffalo_Chicken_Wing_Sauce.html



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 andcook for 20 minutes, stirring often. Remove from heat and allow mixture tocool to room temperature.

2. Transfer the mixture to a food processor and puree until smooth. With theprocessor running, slowly add the vinegar.

3. Pour into a sterilized jar with a tight lid. This sauce will keep for 6 monthswhen 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 untiltender and translucent.

2. Add remaining ingredients except for chicken broth and sour cream. Cover5 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.

http://www.chilipeppermadness.com/hot-sauce-basic-green-sauce.html

http://www.chilipeppermadness.com/hot-sauce-basic-green-sauce.html



2Select 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

http://www.wikihow.com/Roast-Garlic

http://www.wikihow.com/Dice-an-Onion

http://www.wikihow.com/Make-Your-Own-Vinegar

http://leitesculinaria.com/conversions.html

http://www.wikihow.com/Roast-Garlic

http://www.wikihow.com/Dice-an-Onion

http://www.wikihow.com/Make-Your-Own-Vinegar

http://leitesculinaria.com/conversions.html



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

http://leitesculinaria.com/67202/recipes-homemade-sriracha-sauce.html#ixzz2526gtfbH


http://leitesculinaria.com/67202/recipes-homemade-sriracha-sauce.html#ixzz2526jQLbH






Tabasco Sauce

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