Tabasco is an easy sauce to prepare using the homonymous pepper, vinegar and salt cultivar. The flavor varies based on two factors: the origin of the peppers and the quality of the vinegar used. To make Tabasco, just mix the ingredients, cook the sauce, filter it and store it properly.
Ingrediants
- 450 g of fresh Tabasco peppers
- 2 cups (500 ml) of vinegar
- 2 tablespoons of salt
Steps
Part 1 of 3: Mix the Ingredients
Step 1. Choose high quality white vinegar that has been distilled
Since the recipe requires few ingredients, it is important to choose the best quality ones within the limits of your possibilities. Avoid sub-brands, while opting for quality vinegar sold in a glass bottle. Make sure it's white and distilled.
Step 2. Choose fresh, ripe Tabasco peppers, free from blemishes
They should be bright red and have a homogeneous color. Avoid those that are lumpy or bruised. If you can't find this cultivar, or grow a different one, you can experiment with the peppers you have available.
- If you plan to experiment with other types of chili, go for the spicy varieties. In theory they should be red, but you can give other colors a try.
- Serrano, habanero, and cayenne peppers are good alternatives.
Step 3. Be careful when handling and cutting chillies
If you have sensitive skin, it's a good idea to put on a pair of disposable gloves before starting. Chilli juice is very strong and can cause burning. Wash your hands well after the procedure. Avoid touching your eyes and face while working with chillies.
Step 4. Remove the stems from the chillies
Wash them well with cold water to remove all dirt residue. To remove the stems, simply cut off the top of the chili with a sharp knife.
Step 5. Chop them by hand or using a food processor
Cut the stems, put all the peppers in a food processor or blender. Turn on the device and let it work until it has coarsely chopped them. In the absence of these appliances, the same result can be achieved by cutting them by hand.
Part 2 of 3: Cooking the Salsa
Step 1. Put the chillies, vinegar, and salt in a saucepan
Pour the chopped peppers into a medium-sized saucepan. Add 2 cups (500 ml) of distilled white vinegar and 2 tablespoons of salt. Adjust the gas to medium-high heat.
Step 2. Let the mixture heat until it reaches a boil
Bring it to a boil and stir it regularly to make sure the peppers don't stick to the bottom.
Step 3. Simmer the sauce for 5 minutes
Once it starts to boil, lower the heat to low. Let it simmer for about another 5 minutes. Set a timer to make sure you don't cook it for too long. Remove it from the heat immediately.
Stir it from time to time, but try not to go near the pot and not to inhale. The steam escaping from the sauce can irritate the lungs and nasal passages
Step 4. Allow the sauce to cool completely
Turn off the heat and remove the pot from the stove. Close it with a lid and let the sauce cool completely before passing it.
Only pass the sauce once it has cooled. When hot, it has a diluted consistency, so the final product may be excessively liquid
Part 3 of 3: Strain the Pulp and Store the Sauce
Step 1. Blend the sauce with a blender
Once it has cooled completely, pour it into a blender jug. Blend the peppers well, until you get a puree.
If possible, use a food processor with a vegetable mill function
Step 2. Pour the sauce into an airtight container and refrigerate for 2 weeks
Transfer to a glass jar with an airtight lid using a funnel. Close the container and keep it in the fridge for two weeks. This will allow the sauce to rest and the flavors will infuse better. During the process, the seeds it contains will make it spicier.
Step 3. Filter the sauce
After the two weeks, take the sauce out of the fridge. Pour it into a fine mesh colander to remove any remaining seeds inside. Be sure to put a bowl or jar underneath to catch the sauce as it drips.
Step 4. Put it back in the fridge
Once filtered, pour the sauce into a glass jar or airtight plastic container and refrigerate.
- Tabasco can be stored in the fridge for more than a year.
- It is not recommended to put it in the freezer, otherwise the flavor and texture of the sauce will be altered.
