Quick Louisiana-Style Tabasco Pepper Sauce
Servings: 48 · Prep: 10 min · Cook: 10 min · Total: 35 min
Ingredients
- 1 cup Distilled white vinegar, 5% acidity
- 3 grams Kosher salt
- 3 oz fresh Tabasco peppers
Equipment
Blender; Spatula; Saucepan; Knife; Cutting Board; Measuring cup; Bowl; Kitchen scale; Strainer; gloves; jar; blender; spatula; saucepan; knife; cutting board; measuring cup; bowl; kitchen scale; strainer
Steps
- Prepare the Tabasco peppers. Put on gloves. Rinse the Tabasco peppers, remove their stems, and discard any spoiled peppers. Leave the seeds intact.
- 3 ounces fresh Tabasco peppers
Wear the food-safe gloves while handling the hot peppers, avoid touching your face, and wash your hands and equipment thoroughly afterward.
- Combine ingredients and bring to a simmer. Combine the peppers, white vinegar, and kosher salt in the saucepan. Bring just to a simmer over medium heat, about 2 minutes.
- 1 cup distilled white vinegar
- 3 grams Kosher Salt
- 3 ounces fresh Tabasco peppers
Ventilate the kitchen and keep your face away from the saucepan to avoid irritating pepper-vinegar fumes.
- Cover and gently simmer the peppers. Reduce the heat to low, cover, and simmer gently for 8 minutes, until the peppers soften. Avoid a vigorous boil, which evaporates vinegar and creates strong fumes.
Avoid a vigorous boil; simmer gently to limit vinegar evaporation and irritating fumes.
- Remove from heat and cool. Remove from the heat and let cool until lukewarm, approximately 15 minutes.
Handle the hot saucepan carefully and cool the sauce to lukewarm before blending.
- Transfer and blend until smooth. Transfer the peppers and all their liquid to the blender. Following the blender’s instructions for warm liquids, blend for 45–60 seconds until very smooth.
Use a blender designed to vent warm liquids; never seal warm sauce in a personal blender, and keep your face away from the vent.
- Strain and press the sauce. Set the strainer over the bowl. Pour in the sauce and press with the spatula to extract the liquid and fine pulp. Discard the seeds and coarse skins. The sauce should be thin and easily pourable; the yield will be approximately 1 cup.
- Refrigerate promptly and serve. Pour into the clean jar, close the lid, and refrigerate promptly. Serve by the teaspoon as an accompaniment to beans, rice, greens, soups, and other dishes.
Refrigerate promptly at 40°F (4°C) or below and use within 2 weeks; discard if mold, unexpected bubbling, or an off smell develops.
Notes
The sauce is ready immediately, but its flavor becomes more rounded after an overnight rest in the refrigerator.
Shake before serving; natural separation is normal.
This is a vinegar-acidified sauce, not a fermented sauce. There is no room-temperature resting or fermentation step.
Cooking safety
Tabasco peppers are very hot. Wear gloves, avoid touching your face, and wash your hands and equipment thoroughly after handling them.
Ventilate the kitchen during cooking and blending. Keep your face away from the saucepan and blender to avoid irritating pepper-vinegar fumes.
Never blend warm sauce in a sealed personal blender; use a blender designed to vent warm liquids.
Keep refrigerated at 40°F (4°C) or below and use within 2 weeks. Discard if mold, unexpected bubbling, or an off smell develops.
https://plumtally.com/recipes/quick-louisiana-style-tabasco-pepper-sauce-r7g9bhb079df
