Whats up folks. Made myself my 1st batch of homemade Tabasco hot sauce! These were really pungent and felt like i was being pepper sprayed when I lifted the lid off my blender. It's really really hot because I stressed my Tabasco plant out nearly 24/7 this year. Anyways heres the photos!
I only made enough to fill half a canning jar. I have more Tabascos but they're not red yet. All of them now are yellow. I used a mix of red,orange,yellow. The plant itself fell over today due to winds. Also I will be wearing a mask and possibly some goggles as well. Never had a pepper spray so much capsaicin Molecules in the air like this. This batch will age for 3 days in the fridge.
NOTE: This is a raw hot sauce recipe aka Non-fermented hot sauce. Recipe will be down below.
1 pound peppers
4-6 cloves garlic
6 tablespoons vinegar
2 tablespoons lime juice
2 teaspoons honey
1 teaspoon salt
This is what the recipe I found online says. My recipe will be down below for my batch.
4 cloves garlic
nearly 5 tablespoons white distilled vinegar
1-2 tablespoons water
2 tablespoons lime juice
2 teaspoons honey
1 teaspoons gourmet sea salt
NOTE: you can broil the peppers for 12 minutes and de-seed them but I did not.
I can guesstimate that my hot sauce is close to 60,000 to almost 70,000 scoville units.
I only made enough to fill half a canning jar. I have more Tabascos but they're not red yet. All of them now are yellow. I used a mix of red,orange,yellow. The plant itself fell over today due to winds. Also I will be wearing a mask and possibly some goggles as well. Never had a pepper spray so much capsaicin Molecules in the air like this. This batch will age for 3 days in the fridge.
NOTE: This is a raw hot sauce recipe aka Non-fermented hot sauce. Recipe will be down below.
1 pound peppers
4-6 cloves garlic
6 tablespoons vinegar
2 tablespoons lime juice
2 teaspoons honey
1 teaspoon salt
This is what the recipe I found online says. My recipe will be down below for my batch.
4 cloves garlic
nearly 5 tablespoons white distilled vinegar
1-2 tablespoons water
2 tablespoons lime juice
2 teaspoons honey
1 teaspoons gourmet sea salt
NOTE: you can broil the peppers for 12 minutes and de-seed them but I did not.
I can guesstimate that my hot sauce is close to 60,000 to almost 70,000 scoville units.