Recipe: Homemade Tabasco Sauce (copycat recipe)

HOMEMADE "TOBASCO" SAUCE

"Because the Tabasco 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."

1 pound fresh red Tabasco 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 and cool.

Place the cooled mixture in a blender. Puree until smooth.

Strain, and place in a glass jar. Allow to steep for 2 weeks in the refrigerator.

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

Heat Scale: Hot

Makes 2 cups
Source: The Chile Pepper Encyclopedia by Dave Dewitt