Quick Roasted Garlic Tabasco Pepper Sauce

Servings: 48 · Prep: 10 min · Cook: 25 min · Total: 40 min

Ingredients

• 6 cloves Garlic cloves
• 3/4 cup White vinegar
• 1 tablespoon Water
• 1 teaspoon Olive oil
• 1 teaspoon Granulated sugar
• 3 grams Kosher salt
• 2 oz fresh Tabasco peppers

Equipment

Oven; Blender; Spatula; Baking Sheet; Measuring cups and spoons; Bowl; Strainer; gloves; jar; foil; scale; oven; blender; spatula; baking sheet; measuring cups and spoons; bowl; strainer

Steps

1. Preheat the oven and prepare garlic and peppers. Preheat the oven to 400°F (200°C). Peel the garlic. Wearing gloves, rinse the fresh Tabasco peppers and remove their stems; leave the seeds intact.
   • 6 Count garlic — peeled
   • 2 ounces fresh Tabasco peppers

   Wear gloves while handling the hot peppers, avoid touching your face, and wash your hands after preparation.

2. Seal and roast the garlic packet. Place the garlic on a piece of foil, drizzle with the olive oil, and fold into a sealed packet. Set the packet on the baking sheet and roast for 20–25 minutes, until the cloves are soft and lightly golden.
   • 6 Count garlic — peeled
   • 1 teaspoon olive oil

   Use caution when handling the hot baking sheet and sealed foil packet.

3. Release steam and cool the garlic. Open the packet carefully to release steam. Let the garlic cool for 5 minutes.

   Open the hot foil packet away from your face to avoid steam burns.

4. Add the ingredients to the blender. Put the roasted garlic and its oil into the blender. Add the fresh peppers, white vinegar, water, sugar, and kosher salt.
   • 2 ounces fresh Tabasco peppers
   • 3/4 cup white vinegar
   • 1 tablespoon Water
   • 1 teaspoon sugar
   • 3 grams Kosher Salt
5. Blend, scrape, and settle the sauce. Secure the lid and blend for 1–2 minutes, until as smooth as possible. Stop and scrape down the blender as needed. Let the sauce settle briefly before opening the lid, keeping your face away from the pepper fumes.

   Keep your face away from pepper fumes while blending and before opening the blender.

6. Press the sauce through the strainer. Set the fine-mesh strainer over the bowl. Pour in the sauce and press it through with the spatula, leaving coarse seeds and skins behind. The finished sauce should be smooth and pourable.
7. Refrigerate, shake, and serve the sauce. Transfer to the clean jar, cover, and refrigerate promptly. This sauce is acidified with white vinegar—not fermented—and requires no room-temperature resting step. Shake before serving, and start with a 1-teaspoon portion alongside food.

   Refrigerate promptly at 40°F (4°C) or below, use within 1 week, and discard the sauce if mold, unexpected bubbling, or an off odor develops.

https://plumtally.com/recipes/quick-roasted-garlic-tabasco-pepper-sauce-r9szadsh1awg