Receipe for tobasco style sauce

[DesertChick]

Fill a mason jar about 3/4 way to the top with hot peppers, any kind will do, but tobasco peppers are my favorite. Fill up to the level of the peppers with 5% acid distilled white vinegar. Fill remainder 1/3 with salt water, about like the taste of the ocean, pretty salty. Put the contents in a blender or food processor and process on high for 60 seconds. Pour contents back into a clean mason jar and put on a lid. Store in a cool dark place for a couple of weeks. Pour off excess clear liquid that has separated to the top of the jar. Transfer hot sauce to a hot sauce bottle. This will be hotter and better tasting than the real tobasco sauce which is aged and watered down.

Wonderful timing for this thread! Just this morning my husband told me to stop buying tabasco sauce because it's so watered down and is no longer hot. Thanks for sharing this easy recipe! ~Margie

 

[Wannabefree]

sunsaver I make hot sauce about the same way, just without water..I just add the salt to begin with and let it "ripen" a bit. I make what DH calls Hellish Relish too that is liquid FIRE. Hubby likes the hot stuff. I made the sriracha a couple days ago. It has a good flavor, must find hotter peppers though for the next batch. Maybe our Tabascos will be ready by then. Thanks for the recipes, it gives me some ideas on how to make mine better

 

[sunsaver]

Yeah, i call it condensed tobasco sauce. It tastes just like the name brand, only hotter and more pepper flavor. Hope y'all enjoy it!

 

[Britesea]

I made Jamaican Pepper Sherry this year. I'm a wimp, so I haven't tasted it, but hubby says it's really good. Hot, but with the taste of the sherry in there too.

 

[Wifezilla]

Recipe???

 

[Britesea]

Oops, haha. It's amazingly easy though.

2 cups very dry sherry
at least 4 dried hot red peppers (each about 1 1/2" long), with their seeds,

Put the sherry and peppers to steep in a clean dry bottle that has a tight stopper or lid. The pepper sauce will be ready to use in from 2 weeks to a month. Taste it with care -- the mellow sherry aroma carries no hint of the fieriness the peppers have given to the wine.

This is popular in Jamaica and throughout the Caribbean

 

[Wifezilla]

YUM!!