Homemade "Tobasco" Sauce - Recipelink.com

Featured Cookbook

Book Description

The Chile Pepper Encyclopedia has the answer to just about any question one could ask about chile peppers. Which chiles are the hottest? What country did the first chile plants come from? What popular brand of dandruff shampoo is made with chile peppers? Can chiles really be used to cure headaches? Even the most devoted "chile-heads" will be satisfied.

... (more)

The Chile Pepper Encyclopedia : Everything You'll Ever Need To Know About Hot Peppers, With More Than 100 Recipes

Authors: Dave Dewitt

Date: April 1999

ISBN: 0688156118

Publisher: Morrow Cookbooks

Paperback

ORDER/INFO

Homemade "Tobasco" Sauce
Recipe from: The Chile Pepper Encyclopedia
by Dave Dewitt
Cookbook Heaven at Recipelink.com

Because the Tobasco chiles are not aged in oak barrels for three years, this will be only a rough approximation of the famous McIlhenny product. This recipe calls for fresh Tobasco, so you will have to grow your own or substitute dried ones that have been rehydrated. Other small, hot, fresh red chiles, such as piquins, can also be substituted for the Tobascos. Note that this recipe requires advance preparation.

Makes 2 cups
Heat Scale: Hot

1 pound fresh red Tobasco chiles, chopped
2 cups distilled white vinegar
2 teaspoons salt

Combine the chiles and the vinegar in a saucepan over medium-low heat. Stir in the salt and simmer for 5 minutes. Remove from the heat, cool, and place in a blender. Puree until smooth, strain, and place in a glass jar. Allow to steep for 2 weeks in the refrigerator.

Strain the sauce again, and adjust the consistency by adding more vinegar if necessary. The sauce keeps indefinitely in the refrigerator.

More From This Book: