Homemade Green Tabasco Sauce
User Reviews
4
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Prep Time
15 mins
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Cook Time
1 d
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Total Time
1 d 15 mins
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Servings
16
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Calories
13 kcal
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Course
Condiments
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Cuisine
American
Homemade Green Tabasco Sauce
Description
This green hot sauce begins with fresh Serrano or jalapeño peppers, rinsed and sliced whole including seeds for full heat. Garlic, salt, and brown sugar are added for depth of flavor and balance. The ingredients are pureed finely in a food processor, taking care with the strong fumes and potential irritation—using gloves and avoiding contact with face is advised.
Vinegar is stirred in to provide acidity that preserves the sauce and adds brightness. The mash is refrigerated for 24 to 48 hours to allow fermentation and flavor development. After fermenting, the mixture is strained through a mesh sieve, pressing to extract as much liquid as possible, yielding a concentrated hot sauce.
The sauce should be stored in a clean bottle in the refrigerator and lasts for a couple of months. Shaking well before use helps remix any settled solids. The heat level depends on the type of peppers used, with Serranos providing more intensity than jalapeños.
Ingredients
green tabasco
- 1 lb Serrano pepper or jalapeño pepper
- 1 clove garlic
- 1 tsp salt
- 1 Tbsp brown sugar
- 1/4 cup white vinegar or cider vinegar
Instructions
- First make the tabasco ~ Rinse the peppers, and cut off the stem tops. Slice the peppers, seeds and all. Put them into the bowl of a food processor. Add the garlic, salt and brown sugar. Puree the mixture, pulsing and scraping down the sides of the machine as necessary to get it as finely pureed as you can. Note: Be careful as the fumes will be powerful. You may want to wear gloves, and be careful not to touch your eyes, nose, or mouth while working with hot peppers.
- Add the vinegar to the peppers and stir well. Put the mash in a bowl or jar with a lid and refrigerate for 24 - 48 hours.
- Strain the mixture through a mesh seive, pressing with the back of a spoon to get all the liquid out. Do it in batches, and keep at it --- the more you press the more liquid will be released. You should end up with at least a cup of sauce.
- Store the sauce in a clean bottle in the refrigerator. It should last a couple of months.
- Give the bottle a shake before using as the contents will settle.
Notes
- Wear gloves while handling hot peppers to avoid skin irritation and avoid touching eyes or face.
- Serrano peppers produce a hotter sauce than jalapeños; choose according to heat preference.
- Keep the sauce refrigerated to maintain freshness and use within a couple of months.
- Shake the bottle before using as solids may settle.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 13 kcal
% Daily Value*
| Serving | 1Tbsp | |
| Calories | 13kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 149mg | 6% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 266IU | 5% |
| Vitamin C | 13mg | 14% |
| Calcium | 4mg | 0% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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