Homemade Tabasco Sauce
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- Опубликовано: 1 май 2024
- Learn how to make tabasco hot sauce with this homemade tabasco sauce recipe, using garden grown tabasco peppers, vinegar and salt. This is a fermented version, with a simple 2 week ferment, though you can also make a version without fermentation. Disclaimer: Product links may include affiliate links.
TIMESTAMPS
0:00 Homemade Tabasco Sauce
0:34 About Fermentation
1:48 Tabasco Peppers
2:55 Fermentation Jar
3:31 Make the Brine & Pour
4:33 Headspace
5:24 Pickling Tops
6:10 Start Fermenting + Label
6:33 Non-Fermented Version
6:56 2 Weeks Later
7:36 PH Check
8:43 Strain + Vinegar
9:26 Salt + Blend
10:50 Second Strain
11:40 Adjustments
12:03 Bottling
13:07 Taste
13:31 Cooking Option
14:18 More Hot Sauce Recipes
THINGS YOU’LL NEED:
FOR THE FERMENTED VERSION
- 5 ounces tabasco peppers roughly chopped
- 1 tablespoons sea salt (.33 ounce - 9.5 grams)
- 2 cups unchlorinated water
- 1 cup white wine vinegar, or more as desired
FOR THE NON-FERMENTED VERSION
- 5 ounces tabasco peppers
- 1/4 teaspoon salt
- 1 cup white wine vinegar or more as desired
RELEVANT LINKS:
How to Ferment Peppers/Make Pepper Mash: www.chilipeppermadness.com/co...
Masontops Fermenting Lids: amzn.to/2KWtuNR (affiliate link)
Louisiana Style Hot Sauce Recipe: www.chilipeppermadness.com/ch...
Tabasco Sauce Recipe: www.chilipeppermadness.com/re...
Thermoworks PH Meter: (affiliate link)
As an Amazon Affiliate, I earn from qualifying purchases, or I get commissions for purchases made through links in this post.
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I had so much fun making this! What other videos would you like to see?
-Mike
#hotsauce #tabasco #spicyfood #recipevideo #cooking 
Хобби
There a many new, different and hotter sauces out there but Tabasco sauce still among my favorites. My dad got me hooked on it as a kid in the 60's when it was the ONLY hot sauce out there, at least here in Michigan!
Hottest doesn't mean best or good ,at a certain point it's to hot after a certain point it's heat and nothing else not for me .
Amen
Lol Tabasco is not that hot. The flavor is what make Tabasco great. If it's too hot for you try packages of taco sauce.😢
I'm a Tabasco freak and will be planting my peppers next spring...thanks for the confidence
I love the brine method - it's almost foolproof and gives really nice results. I couldn't grow enough Tabasco pods to make the sauce (С. frutescens varieties were always kind of bad with germination for me) but I use mix of multiple other varieties (Annuums, Chinense) and added vegetables like beets, garlic, onions to make ferments.
It's also nice way to solve "what should I do with assorted chili harvest?" issue. Throw everything into a jar with brine and you can forget about it for six months easily, and make sauce later when you need it.
Thank you for this recipe! I love homeade sauces.
Very welcome - enjoy!
Love a good fermented sauce, can’t wait to make this!
Exciting! Hope you will enjoy it!
Oh yes very nice. Thank you for the lesson. I will most definately make it.👍👍
Have fun!
Many thanks CPM for the homemade tabasco sauce recipe. Greetings from Brazil.👏👏👏
Sure thing! Enjoy! I just visited Brazil, in Iguazu Falls and Rio. Beautiful!!!
Nice. I am going to try this one.. Thanks for sharing
My pleasure 😊
Mike thanks for sharing your Tabasco recipe I love it,, great way to make all kinds of different sauces..
My pleasure - enjoy, Mack!
I have never thought about pepper fermentation. Nice example. Thank you!
Hope you enjoy!
Thank you so much for sharing this video. I am looking forward to making my own tabasco sauce.
You are welcome - hope you'll love it!
Thank you Sir. This sauce looks Absolutely delicious.!!!!!!
My pleasure - enjoy the recipe!
That's amazing! Thank you very much! We do it differently in South America with our Beloved Peppers. But, I'm so delighted to see and to hear your fantastic presentation! You did good, My Brother! 👏🏾👏🏾👏🏾💪🏾💪🏾💪🏾👍🏾👍🏾👍🏾😍😍😍
Thanks so much! I LOVE so many South American dishes and sauces.
Thanks this is great!
You are very welcome - enjoy!
I believe you are the pepper master sir thanks for all you teach us..
Just sharing the spicy food love! =)
Thank you for showing your recipe and your making process. It was very informative. Greetings from Germany. Thumbs up 👍👍
Thank you and enjoy!
Absolutely incredible method ...congratulations..I'm.definetly gona try this ...
Thank you! Have fun!
at 8:21, if you want to stop the fermentation without altering the flavor of your sauce, the trick is to freeze it. Water expends when it freezes, so the water inside the bacteria will expend and break their cellular membrane.
The other solution is to cook it (I noticed that you mentionned cooking at 14:00). I sometimes cook it when it is the flavor profile I want. the heat wil caramelize the sugars. It will change the sauce completely.
Great input. I usually like to cook mine for that very reason. Personal taste, though.
I just dont like to freeze my food. It changes the consistency. I mean im not a complainer i will eat a bag of frozen tator tots and bbq sauce straight up but you freeze and thaw a steak and cook it its nit the same as if you go buy it cook it that day. You freeze and thaw your stuff and you loose it
Thank you I loved your easy informations.
You are very welcome!
love your content dude
Thanks!
Beautiful sauce, man! 🍻
Thank you!
Most outstanding!!!
Thank you!
definitely will try this! I am growing tabasco peppers on my patio! Hoping to get a yield before we get snow.
Fingers crossed. Hope you will enjoy it!
Thank you ❤
Welcome!
This looks amazing, I wil absolutley try this! Thank you sir! I love the rest of your videos as well. I literally JUST made your cheese sauce! ❤
Awesome! Thank you!
I love Tabasco! 😋
Me, too!
Great to see multiple cool peppers 🌶️ hot to super hot made in the cabinet than use it for multiple dishes :)
I make this every year and it makes my hubby very HAPPY! I usually get 4 32 oz. bottles and that sets us for the year! This year I am making more so I can send some to my baby brother,he also LOVES Tabasco! Thanks for the video. I think I will try it your way for 1 bottle and see how it goes with my hubby. ✝🛐
Sounds great! I love it!
For once, my chance to be the first. I consider it an honor. Great video. Love your Louisiana hot sauce recipe - so guess I have to try this one. Greetings from Germany
Haha good for you! And yes - enjoy the sauce!
Thanks a lot! My favorite sauce! I will do it!)
Hope you enjoy! Fun to play with the recipe, too.
Nice work!
Thanks!
That was very good. I’ll stick around
I am glad to hear that. Enjoy!
I have made quick stove top vinegar type hot sauces, but fermented is what I make the most in love the most.
Amazing!
Great job, 👍
I like 6 month fermentations but to each their own. Keep it up, sir.
Thanks!
thank you
Welcome!
I made this for the first time it turned out great. I did use some of the brine and omitted the extra salt and water
I am glad to hear that - enjoy!
I recently discovered Louisiana Pure Crystal Hot Sauce. It is my new favorite mild hot sauce. It tastes like a combination of Tabasco and Franks to me. I have some habanero and banana peppers fermenting with some garlic now that I plan to use to make a Sambal Oelek type of paste. I’ll have a video of it on my channel in a week or so.
I might have to plant some Tabasco plants next year and try your recipe.
I love it! Crystal is a great brand.
I’m definitely growing more Tabasco plants next year. They are just such great producers with plenty of heat and their peculiar flavor that only they have. They did great even in the horrible heat in SW Louisiana we had this year.
Great plan for sure. Go for it!
Very inspiring. I will make my own hot sauce this weekend. There is no Tabasco pods here in but I am using the other varieties that quite common in Java. Thank you so much.
You are very welcome - have fun!
Solid procedure. I make a lot of fermented sauces but haven’t seen my brine turn a brown color like yours did. Maybe it was just the lighting. Or maybe slightly different bacteria in your environment
Great video! One tip, you do not need any special covers for the Ball jars during fermentation, just screw on the lid, and keep it in a cool dark place. The jars are made to deal with the CO2 gas that is produced, and will not burst. I've been making sauerkraut this way for years, with great results, and without a single "fatality"!!
Thank you! And thanks for the input!
I like your presentation
I appreciate that!
I love doing lactic fermentation 🙂
At the moment I have 2 fermentations: One is habanero peppers that I will use to make a sauce with pineapple, ginger, garlic and cilantro; the second is cherry peppers to make a very simple sauce with garlic and cilantro and something else I haven't decided yet (maybe mango or jam). Of course, I will use the brine instead of vinegar when I make the sauces.
I love cherry peppers. They might have less heat but a lot of flavor.
When I ferment I don't use fancy lids. I like to burp it by slightly unscrewing the jar. The amount of CO2 in the jar is a clear indicator of the bacteria activity. When I get almost no CO2 from burping, it is time to make sauce 😝
Also, I believe the term you were looking for when you were talking about the brine is a selective environment. I'm a biochemist who works in a chemistry/microbiology lab, so it is a term we use regularly 🤓
I love it! Keep it simple!
Thanks a lot.
Most welcome!
Nice recipe and video, subscribed.
Thank you so much 🙂
Looks pretty legit. Tabasco is my favorite hot sauce.
Enjoy the recipe!
I will definitely try this but I love real Tabasco so this will be interesting to experiment with. Thank you for the video and recipe! ✌️
Hope you enjoy it!
Sup mike, that's awesome, I've tried many years ago fermenting chilies in general, wasn't good result lol, the equipment today didn't know, this was such an eye opener lol. Live tobbasco, tyvm tc 🌶️
Thank you, Ronald! I am glad!
Absolutely love fermenting things! This is going on the list for sure. Thanks for sharing! Do you have a sriracha recipe? P.S. I made your mustard. Killer! Ketchup is next.
Great, thanks! I do have a Sriracha Hot Sauce recipe here: www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/homemade-sriracha-hot-sauce-recipe/
Tobasco is my absolute favorite hot sauce (original). I have a history book on it. It has recipes from the south. I haven't tried but two other flavors, jalapeño and chipotle. Both are delish.
Yum indeed!
Thank you so much for your channel and all the useful videos/recipes! 💜👍
I grew Armageddon peppers this year and am not fully sure what to do with them as, for me, they’re too hot on their own 😂🤪👍
I have a lot of recipes in the site to help! Definitely good to preserve them in a way that you can use them sparingly.
@@ChiliPepperMadness Thank you! These are tear gas minis 😂💜👍
I find it interesting that the stick blender didn't break down the seeds. When I puree my fermentations in a normal blender, the seeds get obliterated and give my sauces lots of unattractive white specs that are too small to strain even with fine mesh. I will give my stick blender a try for the next batch.
It works great with my stick blender.
Tabasco is the greatest Hot Sauce ever invented! I recently visited the Factory and my addiction to it increased drastically!
Awesome! Give the homemade version a try.
Another great recipe to make thank you Chef , Might add some smoked oil I made recently 😊
A nice addition!
Thx. Thailand. Chiangmai.
👍👍
Nice video!
Thanks!
Great video.....I grow Siling Labayo peppers. basically, a tobasco pepper that grew wild in the Philippines. It is 3x's spicer and make a great sauce
Thank you!
Just made my 3rd batch this year. I opted to cook this batch today. So it'll last longer. And maybe send some back to my son in law for Christmas.
Nice. I love it.
Can't wait to try it- maybe have to use some other peppers as Tabasco is hard to find where I live.
Hope you will enjoy!
I watch your videos and I love them.
I would much appreciate it if you could bring the Scoville’a scale when talking about hottnes of the peppers and the final product Tabasco I know is about 3000 Scoville’a im looking for something a little bit hotter but no more than 10000 Scoville’a
Have you ever had biomass escape those silicone self burping lids? I know when I do cabbage, particulars rise with the foam and can prevent the seal from staying sealed
i thought you were wearing that appron as protection from the hot sauce lol, nice video, i love food.. thanks again for sharing
Haha, always making a mess!
Great looking guy.
Haha, thanks!
looks amazing! I wonder if we can use dried chillies.
You certainly can. I have a video on How to Make Hot Sauce with Dried Chilies: ruclips.net/video/nrgwfS2EqjI/видео.html. If you want to ferment, though, you might need a fermentation starter, or you can add in some fresh chilies to get it going. Enjoy!
As a South African I have grown and made hot sauces for ages. I LOVE the stuff.....but.....Next morning in that "little white room? Well... the THREE TENORS in their heyday? Got NOTHING on me!!! 😆
Cringe
Lmao 🔥🔥🔥
Thank u its necessary to use glass or not
True Tabasco sauce by the McIlhenny family on Avery Island Louisiana is the best pepper sauce going IMHO. Any other sauce using tabasco peppers might make a nice sauce too, but unless you are aging it in oak barrels for a few years, and using the McIlhenny family recipe, it won't be the same. I have been gardening for 50 years, and have been making my own pepper sauce about that long too. Using tabasco and other peppers (lately Datil peppers running about 200,000 to 300,000 on the Scoville scale which my son and I grow and sell in Florida) And I make some very good ones with their own really nice flavor profiles... but they aren't Tabasco from the original. That one is unique indeed.
No, definitely not the exact same. They have their process down. However, I DO love the flavor of this sauce on its own, and really love home grown tabasco peppers. So good. I LOVE datils as well. GREAT peppers. I've been thinking of doing my own datil sauce. I just visited St. Augustine. Datils everywhere!
@@ChiliPepperMadness It surprises me that the Datil pepper is so little known outside the NE Florida area. The flavor is unique and makes a GREAT hot sauce. My son and I are growing Datil peppers from seed acquired from people maintaining the original strain as best they could. Of course, genetics behaving the way they do, I really don't know how true they have bred over all these decades... but wow, they are really nice peppers. I do know that extensive scientific research on the DNA of these peppers has definitively shown this strain to be from the original St. Augustine peppers because they are found nowhere else in the world. The Minorcan settlers in this region grew them extensively, but the Datil did NOT come from Minorca despite local folklore. Try them, easy to grow and use. They don't store well so converting to sauces, etc. is really the best use. Pick when yellow or BARELY starting to go red, don't let them grow much longer than that on the plant.
Have you done a Chili Pequin Sauce?
Love your Channel!
Cheers! From Southeast Texas!
Not yet! Hopefully soon!
Use white painters tape when labeling, it comes off without leaving residue and will let you write on it with pen or pencil.
Great tip!
Vinegar releases some of the chemical potential of salt, which will then capture any calcium ions ("hardness") in your water as harmless calcium chloride, a salt often added to keep pickles firm... so if you have hard water, it can be helpful to add a splash of vinegar to the brine *before* fermentation.
Mike, does the fermentation process tame the heat of the chili’s at all?
It tames it a LITTLE, but really more mellows things out. You'll still get plenty of heat.
We absolutely love your channel. There is a state in Mexico named, "Tabasco." Is this pepper originally from there?
👍
Yep! I have info on that here: www.chilipeppermadness.com/chili-pepper-types/medium-hot-chili-peppers/tabasco-chili-peppers/
Salted ground chili all the way in a chili mash - the brine gives you more risk of mould , less moisture the better. I do it with raw salted chili mash and ferment for 4 weeks then mix the concentrate with vinegar and it comes out great, fermentation stops at a certain point - Tobasco let it mature after the fermentation has run its course further for a few years. and that is the signature flavour.
Sounds great. =)
Hi there. I love your recipes, have made a few and always turn out amazing! I have followed this fermentation process for 600g green peppers (scotch, habanero and lemon drop). I'm a day away from draining but wondered if you could advise an approximate ratio for vinegar to peppers, or should i just go by taste? Don't have a ph meter. Thanks.
I would probably start with 1-2 cups, then check and adjust from there. The recipe calls for 1 cup or so with far fewer peppers, but it's better to start low then add to your preferred flavor and consistency. Enjoy!
Been wanting to make this, but the tabasco plant I grew is a dud. Hopefully I'll have one as prolific as yours next season.
Concerning the brine, it's best to explain the water/salt ratio by weight instead of volume. Around 3% salt is good, so 30 grams of salt to 1 kilo of water for example. Could go a little higher to give bad microbes even less of a chance, though this will slow down the fermentation process.
Lot more info on the site for this. Just easier in writing for me. Best.
During the winter times, specially at holiday season, I like to make my own mustard, and you can spice it up with some chili.
Here in Finland, we make ham at the eve of x-mas, and it'd be coated with mustard and breadcrumbs.
Just a thought, if you want to make a seasonal chili video. 😉
I love it!
Wow, how do you make mustard
Fermented foods are healthy for us.
Going to make this one too 😂
👍
Just watched your pepper mash…. Super excited to make that too😊
Nothing beats Tabasco on spaghetti in my opinion.
Enjoy!
Thanks again for another great recipe. On another subject though I was wondering how you keep your different peppers from cross breeding. I understood if 2species are less than a mile and a half apart they will 'cross breed'?
Yes, they can wind up crossing, so some people use nets to keep things separated. Currently I just acquire new seeds every year to grow different peppers.
thanks Mike. My husband didn't want the habanero peppers crossing with his favorite datil peppers. Should I tell him datils ARE habaneros?@@ChiliPepperMadness
Haha, well, datils are definitely a pepper of their own. I was just in St. Augustine. They sure LOVE them there!
that's where I buy my datil plants. I live about an hour south of St A.Thanks@@ChiliPepperMadness
Easy and straight to the point! What kind of ph meter you have there?
I have one from ThermoWorks. I'm an affiliate there. Works great.
Nice sir, what it taste will like sambal (indonesia sambal?)
There are some similar flavors, but this hot sauce is more of a finishing sauce, much more vinegary.
Do you think dried rehydrated chilli peppers would work? They are not in season right now, but I have some that I dried.
Yep, you can ferment dried pods. You might need a starter to get fermentation going, or you can use a mix of dried and fresh peppers.
Hello. What is the ratio of vinegar to pulp? Weight and volume?
Made this last week and a Jalapeño version today. I kept the brine in mine, so so tasty. The Jalapeno version I kept the fine pulp in it for a slightly chunkier taco hot sauce. Really tasty. How long of a shelf life should I expect on this? I'm hoping to give hot sauces for xmas this year.
Thank you, Neo. There is a lot of vinegar in this, so it really should last many months, even outside of the refrigerator. Just keep an eye on it. If you see any growths, etc, toss it. The acidic environment is a good preservative.
Hello, Thank you for sharing your recipe and information about making Tabasco, I love Tabasco , now you give me the opportunity to try this recipe my self. Becouse of your great vidio step by step how to make your own Tabasco . I did the Tabasco you show us on that vidio.
The Tabasco that I made comes good thanks for you but I have a question why my Tabaco come red in colour like a tomato sauce? The colour of your vidio is more original colour... (Orange Yellow) not red? Is that ok that mine comes Red in colour?
Thank you, Manuel. The exact shade of red can vary slightly depending on factors like the ripeness of the peppers and the production process. So you are absolutely OK. Congrats on making your own sauce!
Fantastic as always Mike!! Tabasco is what I’ve always called “the standard”. It’s kind of what I compare a lot of hot sauces to. It’s still one of my dreams to visit Avery Island and take the tour of the facility. 👍
I loved it because my grandfather loved it, but I was a weird kid who liked onions and stuff like that.
Thank you - I appreciate it!
We have a lot of peppers that aren’t fully ripe still green but it is going to freeze tonight! Can we still use this same method?
Yes, this will work with unripe peppers.
Thank you for this. I have tried, and the second day the fermentation had started. Today though, after 4 days, I can see some mould floating on the surface of the water. Should i throw it away or shall I just remove the mould and leave it to ferment more? What have I done wrong? The jar was sterilised and the chillies were pushed under the water with a net 🤷♂️
If mold has infiltrated the whole batch, definitely throw it out. Some people will just scrape it off the top if there is only a little. However, if it is a smooth film, not fuzzy, it is likely kahm yeast, which is harmless (though does give a sour odor/flavor).
Ok the mould was just a little spot as big as a coin floating in the surface. I fished it out and carried on to make the Tabasco. It tastes great, but maybe it’s only in my mind that I can smell something funny… not sure! I’m trying again now with mixed green chilies. Let’s see what happens. Thanks!
Ps. If I add a little vinegar to the fermenting brine, would that prevent any mould? Or would it stop the fermentation?
I also find that if I use iodized salt for my brines that it imparts an unpleasant metallic flavor.
Thanks for sharing your observations, Russell.
Can I use himalayan pink salt for the brine?
Yes you can.
Add oak wood chips yo to the first batch to infuse a barrel flavor
There you go!
Man you could open up a food truck with your knowledge 💡🌮🌯
Some day maybe =)
Hai i came frome Indonesia,and tobasco cost so much, if i make the same as you do,is it ok to as benzoit to it so it could stay much longer???
Yes, you can use acids to help preserve, though it is fermented and also includes lots of vinegar, so will already last a long time. Enjoy!
@@ChiliPepperMadness wow thanks that helps a lot ill try to make one
If you don't do the ferment process will it still ferment and need burping?
If you skip the fermentation process, you won't need to worry about burping the fermenting mixture because there won't be any fermentation happening.
I take the pulp, dehydrate it, grind it up, and put it on a smoker at about 150F for a few mintues. Delightful stuff. Tangy, salty, smoky, spicy. Don't let it get too hot on the smoker, or it'll turn bitter/foul.
Thanks for the input, Jenna!
Can't eat a steak without a splash of tobacco, mana from heaven
Enjoy!
not to be an ass, but what flavors are melding when you cook it?
peppers, salt & vinegar are the only ingredients.
are the peppers & vinegar melding?
For me, it basically tamps some of that "funk" factor you get with fermented sauces. It's a bit like the difference between cooked and raw veg, but not quite so pronounced. I hope this makes sense.
@@ChiliPepperMadness that does make sense. maybe mellows it out a bit.
thanks for the reply! love the channel.
My favorite, albeit mostly ghosts+, is get your peppers stemmed, look at how dry they are (thin Cayenne vs meaty Habs or Ghosts) and adjust. Thin dry peppers need 100% solvation, others maybe only 50%. After that, your choice between 2%wt pure salt or 4%wt. Put it all into a sealable bag, suck out air. 4-9 days later it will inflate. Degas. 2-11 days later do the same. A couple months, to years, later... blend, then heat to at least 170 for five minutes. Bottle in clean bottles. Let sit for a month and everyone will keep coming back.
I have 6 plants with 7 million Tabasco peppers on then (exaggerating lol). I'd like to try your recipe. I'll be using a blender. Question 1) As it has frosted here, my plants died and I still have a lot of green ones to harvest. Would you use green tabascos to make your sauce? Question 2) Do you ever any seasoning....garlic, onion, etc?
Hey, Mike. Yes, you can use the green ones, though the flavor is different, more "green", or unripened. Still good, though, like a verde. And yes, you can add garlic, onion, etc. Definitely great additions to making hot sauce. I have a new video coming out soon talking about this, but check out the main site for lots of different recipes. Take care, man.
@@ChiliPepperMadness Could you give me any tips on how to rippen them (turn red) after I pick them?
I have a post here: www.chilipeppermadness.com/preserving-chili-peppers/how-to-ripen-unripe-peppers/
@@ChiliPepperMadnessJust made 2 quarts (non fermented) with red tabascos. Came out bad ass !! All I have left is green peppers still on the plants. Gonna try the same thing. See what happens.
Hi, where you get the glass dis
It's from MasonTops.
Thank you
Great video, I love hot sauce, tobasco sauce.. very interested see your video I will make Tabasco
Can we use apple cider vinegar too ?
Absolutely. I use it all the time.