Homemade Tabasco Sauce Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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FOR FERMENTING
7 d
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Servings
60 teaspoons
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Calories
2 kcal
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Course
Main Course, Condiments
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Cuisine
American
Homemade Tabasco Sauce Recipe
Description
Homemade Tabasco Sauce makes use of roughly chopped tabasco peppers combined with salt and vinegar to create a spicy, medium-heat hot sauce. In the fermented method, the peppers are submerged in a 4% brine solution and allowed to ferment anaerobically for at least one week, developing deeper flavors and acidity. After fermentation, the mash is blended and strained, then combined with vinegar for the final sauce.
The non-fermented option skips the brining step and blends fresh peppers directly with salt and vinegar, producing a more immediate but less complex flavor. The heat level is moderate with tabasco peppers, but other hotter peppers can be added to increase spiciness if desired.
The sauce is versatile for enhancing dishes with its balanced heat and acidity. Fermented variants offer probiotic benefits unless cooked after blending, which mellows flavor but eliminates live cultures.
Fermentation requires monitoring and "burping" jars to release gases. Adding vinegar adjusts consistency and acidity to preference. The recipe yields approximately one cup of strained sauce but can be extended by increasing vinegar volume.
Ingredients
FOR THE FERMENTED VERSION
- 5 ounces tabasco peppers roughly chopped
- 2 tablespoons salt 67ounce - 19 grams, sea salt
- 1 quart water unchlorinated
- 1 cup white wine vinegar or more as desired
FOR THE NON-FERMENTED VERSION
- 5 ounces tabasco peppers
- 1/4 teaspoon salt
- 1 cup white wine vinegar or more as desired
Instructions
FOR THE FERMENTED VERSION
- First, ferment the tabasco peppers. You can process them to coarsely chop them or rough chop them with a knife. Pack them into a jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.
- Next, mix 1 quart unchlorinated water with 2 tablespoons sea salt (4% brine solution). Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. Discard or save any unused brine. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.
- Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, “How to Make Fermented Pepper Mash”, for further instruction.
- After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.
- Pour the fermented tabasco peppers, including brine, into a pot along with vinegar. Alternatively, you can strain and toss the brine, then add the solids to a pot with vinegar and 1/2 cup water or more as desired + 1/4 teaspoon salt. Or use only a part of the brine for a thicker sauce. More brine = more salty. Bring to a quick boil, reduce heat and simmer for 15 minutes.
- Cool slightly then add to a food processor. Process until smooth.
- Strain the mixture to remove the solids. Pour into hot sauce bottles and enjoy. You can adjust the volume with additional water and/or vinegar.
FOR THE NON-FERMENTED VERSION
- Add the tabasco peppers, vinegar and ¼ teaspoon salt to a small pot.
- Bring the mixture to a quick boil, then reduce the heat and simmer for 15 minutes to soften.
- Cool slightly, then add to a food processor. Process until smooth.
- Strain the mixture to remove the solids. Pour into hot sauce bottles and enjoy. You can adjust the volume with additional water and/or vinegar.
Notes
- The fermented version requires brining peppers for at least one week in a 4% salt solution to develop flavor and preserve the mash.
- ‘Burp’ fermentation jars regularly to prevent gas buildup and potential bursting.
- Cooking fermented sauce after blending mellows flavor but removes probiotic benefits.
- Adjust vinegar quantity to achieve desired consistency and acidity in the final sauce.
- The heat level is medium; add hotter peppers like ghost peppers for increased spice.
- Both fermented and non-fermented versions yield about 1 cup strained sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60teaspoons
Amount Per Serving
Calories 2 kcal
% Daily Value*
| Calories | 2kcal | 0% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 10mg | 0% |
| Potassium | 9mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 22IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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