HOMEMADE TABASCO SAUCE
You will need:
15-20 Chili’s (or less depending on how much you would like to make) (I used red chilis but you can use young green chilis)
2. tbsp. Himalayan sea salt [or any orher sea salt]
2 tbsp. apple cider vinegar
15-20 Chili’s (or less depending on how much you would like to make) (I used red chilis but you can use young green chilis)
2. tbsp. Himalayan sea salt [or any orher sea salt]
2 tbsp. apple cider vinegar
WHAT TO DO:
1.Chuck your chilli’s, the vinegar and sea salt in a blender till the juice from the chilli starts to release and your salt is mixed finely with the chilli and vinegar. Caution: Please don’t breathe in the fumes from the blender- it has potential to affect your respiratory mucous membranes. The consistency should be about the same as tomato sauce (thick but still pour-able).
2.Then put this all into a small saucepan and boil for a minute or two then put on a low simmer.
3.Add this to a glass container and cap. Leave this for about two weeks to a month and check the flavour every now and again.
4.Use can use it once the month is over or you can leave it to ferment for much longer (up tp 3 years).
5.Use as you would Tabsaco sauce.
This Tabasco sauce is much cheaper than the store bought and will last from one to two years, but will depend on your batch.
Note: It will eventually start to turn a dark orange colour in time. Make sure you check this as it is a fermented product it may rise above your jar so check it often and maybe even loosen the lid or cap a little bit to let out gasses.
