Learn how to make tabasco hot sauce with this homemade tabasco sauce recipe, using garden grown tabasco peppers, vinegar and salt. Fermented and non-fermented versions.
If you've ever considered making your own Tabasco hot sauce at home, I have the perfect recipe for you right here.
I've been making my own hot sauces for years, and I grew tabasco peppers in my garden this year just so I could make this sauce.
I'm a big fan of Tabasco Sauce. Some people in the chilihead community bash Tabasco Sauce because of its vinegary flavor and its low level of heat compared to other hot sauces on the market, but I personally have a huge amount of respect for the Tabasco brand and McIlhenny Company, as they've been around since 1868 on Avery Island, Louisiana, founded by Edmund Mcilhenny.
They practically started the hot sauce industry by bringing it to the masses.
Any company with such longevity and unquestioning popularity deserves respect in my book. Besides, I personally enjoy vinegary hot sauces, so here we are, making some at home.
Join me, will you?
I'll show you how to make it two different ways - fermented and non-fermented versions.
Let's discuss how to make homemade tabasco hot sauce at home, shall we?
Tabasco Sauce Ingredients
- FOR FERMENTED TABASCO SAUCE
- 5 ounces tabasco peppers, roughly chopped
- 3 tablespoons sea salt (+ 1/4 teaspoon salt, if draining your brine)
- 1 quart unchlorinated water
- 1 cup white wine vinegar
- FOR NON-FERMENTED TABASCO SAUCE
- 5 ounces tabasco peppers
- 1/4 teaspoon salt
- 1 cup white wine vinegar
How to Make Tabasco Sauce - the Recipe Method
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 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go.
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.
Gorgeous red pepper sauce right there already, much like the Tabasco original red sauce, but brighter in color.
Strain the pepper seeds and pulp mixture to remove the solids. Look at how much of the seeds and pulp remains.
You don't need to seed the peppers first, as we're straining the hot sauce.
Pour into hot sauce bottles and enjoy. You can adjust the volume with additional water and/or vinegar.
NOTE: Each version makes about 1 cup unstrained and ½ cup strained. I added in more vinegar to fill up 2 woozy bottles and get the consistency more like original Tabasco hot sauce.
Boom! That's it, my friends. Now you have your very own homemade tabasco sauce, ready to drizzle and splash over all of your favorite foods.
Add a bit of spice to your lives! I hope you enjoy it.
Recipe Tips & Notes
Making hot sauce in general is easy, but there are a number of factors that can affect the overall quality and flavor of your finished hot sauce.
If you want to make tabasco hot sauce at home, consider some of these factors.
Fermented vs. Non-Fermented Tabasco Sauce
McHilleny Company ferments tabasco peppers for their original Tabasco Sauce brand in white oak barrels for up to 3 years. The longer you ferment, the more the flavor develops.
You'll have a difficult time duplicating the exact flavor of Tabasco without time, oak barrels, and trade secrets.
However, it is still worth making a fermented version at home.
The fermented version is quite a bit mellower than the non-fermented version. Fermenting breaks down the peppers chemically.
Essentially, lactic acid bacteria breaks down the carbohydrates in peppers and converts them to acid. It is a bit like a controlled decay process, and there are numerous benefits to fermentation, including more digestible foods, more vitamins, and more desirable flavors.
The non-fermented version, however, is much easier to make and tastes wonderful as well.
Comparatively, it has a stronger flavor with a bit more bite. Plus, you don't have to wait a week or more for fermenting. You can have it ready in less than half an hour.
Don't ask me to choose which version I enjoy more. I love them both!
Learn How to Ferment Chili Peppers here.
The Vinegar
Your choice of vinegar will make a big difference in your resulting flavor. The key is choosing a good quality vinegar, and especially one of which you enjoy the flavor.
Using a cheap white vinegar will give you a cheaper tasting hot sauce.
Can I Make Tabasco Sauce without Tabasco Peppers?
You can make this recipe with any type of chili pepper you like. The original Tabasco Hot sauce, however, uses tabasco peppers, so using other peppers won't give you the same flavor.
If you use other peppers, you're technically making a Louisiana Style Hot Sauce, which is a larger category of hot sauces.
But go for it! I make hot sauces with different peppers, and also mix and match them, all the time with great results.
Learn more about tabasco peppers (capsicum frutescens) here.
Customizing Your Homemade Tabasco Sauce
Consider this a base recipe. It tastes great with only 3 ingredients - peppers, vinegar and salt.
After that, you can customize it to your own preferences with other ingredients.
Consider adding other flavors like garlic or onion, fruits like pineapple, mango or papaya, as well as herbs and seasonings such as cilantro, basil, chili powder or cumin.
You can also introduce other peppers for more flavor and heat, like the smoky chipotle pepper or fiery ghost pepper.
How Hot is Tabasco Sauce?
Even though tabasco peppers are very hot, actual Tabasco Hot Sauce is not quite as hot as the actual peppers, measuring in at 2,500–5,000 Scoville Heat Units. That is about as hot as a mild to medium-heat jalapeno pepper.
That's it, my friends. I hope you enjoy the sauce. If you make it, shoot me a pic or post it on social. I'd love to take a look!
Try Some of My Other Hot Sauce Recipes
- Homemade Sriracha Hot Sauce
- Homemade Cayenne Pepper Sauce
- Aji-Garlic Hot Sauce
- Datil Pepper Sauce
- Fermented Hot Sauce
- Ghost Pepper Hot Sauce
- Carolina Reaper Hot Sauce (Very Hot!)
- Habanero Hot Sauce
- Spicy Serrano Hot Sauce
- How to Make Hot Sauce from Chili Powders
Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce with lots of answer to frequently asked questions, such as pH and acidity, processing, and where to buy hot sauce woozy bottles.
Grab a couple bottles of tabasco sauce!
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Homemade Tabasco Sauce Recipe
Ingredients
FOR THE FERMENTED VERSION
- 5 ounces tabasco peppers roughly chopped
- 3 tablespoons sea salt
- 1 quart unchlorinated water
- 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 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. Itis 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
Nutrition Information
HY says
About how many peppers is 5 oz? I’m trying to figure out how many plants I need to start.
Mike Hultquist says
It's hard to estimate, as they vary in size, but about 60-100 or so. You can supplement with other peppers if needed. My plants were VERY productive, so I got a lot of pods from them.
Valerio says
thanks for all the recipes. i always salivate looking at them. my chili plants are giving me a lot of produce this year so i've decided to make a tabasco style fermented sauce as per your recipe above but using a mix of birds eye and habanero. the little twist i will add to my recipe however, will be to cold smoke the chillies overnight to give the sauce a nice smokey flavour.
Mike Hultquist says
Thanks, Valerio. Yes, the smoke will be an AWESOME addition. I love it.
Anthos says
I love this recipe! Bottled our second batch just now and im thrilled to be making our out hot sauce. I swear I add it to like everything savory, delicious. Thanks for publishing this. 🙂
Mike Hultquist says
Thanks, Anthos. Glad you love it! And glad to be helpful.
Dr Dr Don Edgerton says
How long will the Tabasco Sauce remain safe while stored on the bottle? Is it necessary to “can” by boiling water submersion?
Mike Hultquist says
I have a post on this you can review here - Does Hot Sauce Need to Be Refrigerated? https://www.chilipeppermadness.com/frequently-asked-questions/refrigerating-hot-sauce/. In general, for this particular sauce, it will last quite awhile because of the acidity. You can process it in a water bath for shelf storing for a very long time. Once opened, it will still last months, and even longer in the refrigerator. I hope this helps!
Calvin says
Do you have a recipe for the green Tabasco sauce Thank you7
Mike Hultquist says
Calvin, you can just use unripe tabasco peppers for this, or use other green peppers to your preference. Same recipe, just different peppers.
John says
How long does it keep is refrigerated?
Mike Hultquist says
John, this homemade tabasco sauce will last for many months in the refrigerator due to the vinegar content. Enjoy!
Brad says
I will be making the Tabasco Sauce fermented recipe for added flavor. I also will be adding fresh garlic and corriander for a nice finish. I will be following you on other pepper recipes as well. Thanks, Brad Willis
Mike Hultquist says
Thanks, Brad! Enjoy!
Sandi says
So, this is the first time I tried making your recipe for tabasco sauce. Like usually happens to me the first go around I made a faux pas. I used caution to measure everything out exactly then poured all the salt water into the jar. Went back and reread my instructions and discovered that I should have only poured to cover. Because I have canned for many years I decided to double the peppers to accommodate for the extra salt water. But, here's my concern. In theory this makes it seem like I made two batches and put in one jar. But, I would like to make sure that I don't need to add additional salt. Do you recommend adding additional salt due to a larger batch and jar?
Mike Hultquist says
Sandi, if you used 3 tbsp salt to 1 quart water, you should be fine.
Sandi says
Thank you! I wanted to be sure since doubling the salt isn't good either. Looking forward to making the sauce and trying it out.
Joel says
I have made several batches of this tabasco sauce. all have been good. this last batch, I have added some garlic and other stuff.
My first batches, I used more salt than your recipe, then I studied the ratio and this last batch, I think I got it right.
I appreciate you posting these recipes. It is fun to make your own.
Mike Hultquist says
Thanks for sharing, Joel! Yes, definitely fun to make your own hot sauce. I love it! Glad to be helpful.
Fred says
Great recipe and a great sauce. Mine is much hotter than the original tabasco sauce but that's the way I like it. I've made several batches this year as I had an abundance of Tabasco peppers. Thanks for the recipe.
Mike Hultquist says
Nice! Glad you enjoyed it, Fred! I really love this one and make it all the time.
Tim G says
Love these recipes! Made one batch earlier in the summer (fermented mash) with a mixture of tobasco, jalepeno and banana peppers, and it was amazing. Have two more ferments (100% tobasco) on the go now (thinking of letting one go 6 months). A bit concerned anout the heat in this one. I am intrested in adding fruit to one (maybe pineapple or mango) and wonder if i should ferment that first too, or just blend it at the end. Perhaps grill the pineapple first. Thoughts? What will this do to shelf life?
Mike Hultquist says
Thanks, Tim. You can either ferment the fruit with the peppers, or add it at the end. I've done it both ways. When fermenting fruit, you'll get more activity because of the sugar content, and may not need as long. Flavors vary between them, so really it's fun to experiment, see which you prefer. Fruit-based hot sauces don't last as long, and should definitely be refrigerated. Have fun!
Betsy says
How do you store it?
Mike Hultquist says
I refrigerate mine in bottles.
Ang says
Hi Mike, super excited to find your site as a new hot sauce creator!
2 questions:
1, can I use frozen peppers for the fermented or non-fermented versions of hot sauce? Got overwhelmed with a pepper harvest and ended up freezing peppers I couldn't use immediately.
2, if I'm blending the sauce in a high powered blender, like a Vitamix, can I skip the straining process or do the seeds blended in drastically change the taste?
Thanks, Ang
Mike Hultquist says
Hi, Ang. Yes, you can use frozen pods, though you might need a fermentation starter. Also, yes, you can skip straining. No problem. It only changes texture. Enjoy!
Dot Shields says
How long would I process it in the waterbath?
Mike Hultquist says
10 minutes is usually sufficient, though up to 20 minutes for higher elevations.
John says
Can I reuse tobasco bottles for this? Or do you have recommendation for bottles, cap, orifice? Can those be reused?
Mike Hultquist says
John, you can, but get new caps. I get new bottles on Amazon.
Peter Fisher says
Why do you cook your fermented peppers to make hot sauce? I would just ferment the peppers in brine, perhaps with garlic, in a jar with an air lock. and when done process in a blender. We ferment pickles and other vegetables and never cook because you lose a lot of the nutritional value.
Mike Hultquist says
Peter, yes, you can skip the cooking. The cooking blends the flavors and stops the fermenting process, but does remove probiotic benefits.
Marty says
What a great recipe and very well explained
Great job!
Turned out way better then I thought it might
Mike Hultquist says
Thanks, Marty!
Cindy Blattenberger says
Is it 5 oz weighed or 5 oz in a measuring cup?
Mike Hultquist says
By weight, Cindy.
ATL El says
I have some jalapeño pepper chow that's been fermenting in my pantry for a while (a few years). I was thinking about combining that w. some fresh cayennes to create a hot sauce. So.....using some of the vinegar brine from the chow to cook the fresh peppers. Then once the fresh peppers cool, blend them w. the chow to make a sauce. Whadda ya think???
Mike Hultquist says
I believe that will work, and should be an interesting blend of flavors.
TJ Russell says
How long is the shelf life? Can it be canned?
Mike Hultquist says
This will last months are longer because of the vinegar content, and yes, you can process in a water bath or use a pressure canner.
Kirsten Hengstberger says
How long in a water bath canner?
I absolutely love this recipe!!!
Thank you for making it so simple to follow!!
Kirsten Hengstberger
Cedar Grove, Tennessee
Mike Hultquist says
Thanks, Kristen. Usually 10-15 minutes in a water bath is sufficient, up to 20 minutes for higher elevation. Cheers!
Lauren says
I made the non fermented version. we grow our tobasco peppers next to jalapeño peppers. I don't know if this had an effect on the spice level of the sauce. my family likes things SPICY. But the sauce we made would make a dragon cry. It's hot. we diluted with more water/vinegar. didn't help. added tomato sauce... still knocks off the socks of Mr. Heat Miser. tips?
Mike Hultquist says
Lauren, the best way to beat the heat in this case is with dilution. You can make another batch with mild or no heat peppers (like bells), then combine them. Or try reprocessing and simmering with mild ingredients, like tomato. I hope this helps!
Gino DiPersio says
Made the non fermented sauce wonderful. Does it have to be refrigerated
Great recipe easy to make I do a lot of jarring this was simple and to me taste really good. Made mine from red bell and cubanelle peppers added a little hot sauce
Mike Hultquist says
You don't need to refrigerate, but it will last longer in the fridge.
Alexander says
I am toying with the idea of just making a chili/salt mash and it forment without water, and then adding vinegar (and water?) later. Are there any good reasons against it? What would I have to look out for?
Mike Hultquist says
You can do this, Alexander. See my How to Make Fermented Pepper Mash page for a discussion on this. https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-make-fermented-pepper-mash/
Mary says
Can you use regular white vinegar as a posed to white wine vinegar? Will it make a drastic change in the sauce?
Mike Hultquist says
You sure can, Mary. No problem. You'll have different flavors with different vinegars, but all will work.
Alexander says
Thank you for that great recipe! The only question I have: is it necessary to boil the fermented hot sauce? Most other recipes I found seem to omit this step.
Mike Hultquist says
It's not necessary. You can skip and keep the probiotic benefits. Cooking combines the flavors, though.
Alexander says
Thank you! Is there a big difference in taste wether you cook it with the brine or just the vinegar and additional salt? I could imagine the second version to be a bit “punchier”?
Alexander says
Okay, I have just seen Rick asked the same question. I think I go with tossing the brine and adding water, salt and vinegar. Thanks again!
Mike Hultquist says
Yep, thanks, Alexander. My answer to Rick was, for reference: "You can use the brine, but it will be quite salty for most. I often like to use some of the brine with a mix of fresh water in order to reduce the salt, though you might try it with just the brine to see if it is too salty for you."
Colin says
Been growing Tabasco peppers this summer and excited to be bottling my first batch. Excited to play around with different flavors too! At what point do you recommend adding them, garlic for example? When you boil and simmer or after and you blend? Thanks!
Mike Hultquist says
You really could add them anytime, Colin. I would add them when you add the other peppers. Enjoy!
Liz says
Where can I find tabasco peppers
Mike Hultquist says
You might try online resources, or check my Plants and Seeds Resources page here: https://www.chilipeppermadness.com/resources/
Kristy says
Do you have to refrigerate the non fermented version and if not how long is the shelf life. Thans
Mike Hultquist says
Some people keep their hot sauces out of the fridge, and some keep them refrigerated. They will last a long time either way with enough acidity, but refrigeration is safest in the long run.
Rachel says
What brand of white wine vinegar do you recommend?
Mike Hultquist says
I don't recommend any specific brand, Rachel. Use one that pleases your palate.
Lizanne says
Hi Micheal, Ive made a few of your recipes and they are great. I have a question about Habanero’s. I have made a sauce without fermenting, so i processed them with garlic, and then cooked them with some oil and onions. However after bottling they keep exploding. What am i doing wrong, and how can I stop the exploding.
Mike Hultquist says
Lizanne, if they are exploding, they are likely still fermenting, which builds up pressure in the bottle. You probably need to cook them longer to stop the fermenting process.
Rick says
I am using Habaneros and am on day 6. Do you recommend using the brine or tossing and starting over with water and salt? Is there much taste difference and/or heat difference? Thank you.
Mike Hultquist says
Rick, you can use the brine, but it will be quite salty for most. I often like to use some of the brine with a mix of fresh water in order to reduce the salt, though you might try it with just the brine to see if it is too salty for you.
Michael Price says
Have you ever canned your hot sauces? (Hot Water Bath). I have often thought about canning to make the sauce last longer on the shelf.
Mike Hultquist says
Yes, you can process your hot sauces in a water bath, Michael. Very easy to do, and great way to keep them in storage before opening.
Cheryl says
Hi there. I would like to know how long this and other hot sauces last on the shelf. I do know it does not have to be in the fridge. 🙂 Thank you.
Mike Hultquist says
Cheryl, hot sauces with enough vinegar/acid can last several months or longer, even outside of the fridge. Just keep an eye on them, as anything can go bad eventually, especially hot sauces with fruit in them. Shoot for a pH of 3.5 or lower for longer keeping.
Allan says
Hi, I watched a video tour of the Tabasco factory and they said the ratio of vinegar to pureed fermented peppers was 70/30. Would that be 30% vinegar to 70% pepper puree? Or the other way around? How does that compare to your recipe?
Mike Hultquist says
Allan, it's more like 70% vinegar. Tabasco is a very vinegar forward hot sauce. This is very similar, though you can adjust your vinegar to use more or less to your preference. Enjoy.
Al says
Hi Michael,
I am new to fermentation but have noticed that cooking/heat is not typically used. That said, why are the Tabasco peppers simmered before bottling in your Tabasco recipe? FYI, I am almost two weeks in to my Tabasco pepper fermentation and the are coming along nicely.
Thanks,
Al
Michael Hultquist - Chili Pepper Madness says
Al, you don't have to heat/cook your sauce after fermentation. Many people don't. I like to stop the fermentation process with heat sometimes, then bottle. It keeps the bottles from being active (and they can explode from pressure buildup). However, heating/cooking destroys the probiotic benefits, so many people just don't do it. You can bottle and refrigerate. Cold will slow fermentation activity, which should be quieter anyway after enough time. The choice is yours, really, but just watch out for continued fermentation. That's how bottles explode.
Alfred Kadar says
Hi Michael,
Thanks for you hot sauce tips. I have just one question. Do you tighten the lid while peppers are fermenting or do you leave it a little loose to let gas escape?
Al
Michael Hultquist - Chili Pepper Madness says
Alfred, I do tighten the lids and use a membrane to let the air escape. If you're only using the lid, you can keep it only slightly tightened to make it easier to loosen just enough for air to escape as needed, but don't leave it loose all the time. This can let infection set in.
Isabel says
Due to unforseen events I was not able to work with the Tabasco peppers from our garden. Best I could think to do was dry them until I could give the recipe my attention. So, now my question is: can I rehydrate the peppers to make the sauce. If so can I go straight to fermentation. I have lots peppers, so I can do either recipe. Great ful for all your knowledge.
Isabel Potter.
Michael Hultquist - Chili Pepper Madness says
Isabel, yes, you can make sauce with dried pods. I have a post How to Make Hot Sauce from Dried Pods here for your review: https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-dried-peppers/. You can also ferment them, but might need to include some fresh pods or a fermentation starter to get things going. Good luck!
Lee says
I have no experience making hot sauce so I appreciate how quick and easy this was to follow! I made the non-fermented version and it came out tasting great! My issue is it's a bit hotter than what I'm used to. I made only one bottle and that was the entire supply of homegrown peppers for the season. I also used half the amount of salt.
Is there anything I can do to this existing bottle to tone it down a little without having to cut it with sauce made from non-homegrown peppers?
Michael Hultquist - Chili Pepper Madness says
Thanks, Lee. Yes, the easiest way would be to make another batch with milder pepper then combine them. You can age the sauce a bit to let it mellow, though that doesn't always happen. You can use it sparingly, of course. Or, keep a dairy on hand to counteract the heat. You can also try re-simmering the sauce with a bit of honey, which can help cut the heat a little. Otherwise, dilution is really the best way to cut the heat. I hope this helps!
Chef L says
Excellent and easy to follow - Hot Sauce Recipe!
If your sauce is too Spicy! . A smidge or more of sugar will balance the kick of the capsaicin. I’d be a bit worried using honey. If added after you have done the cook, it will add live bacteria that may activate another good or bad fermentation.
Mike Hultquist says
Thanks, Chef!
Lisa Dunn says
I’ve made this with Tabasco peppers. It comes out a little tangier than store bought sauce.
I just made it with fermented macho peppers, and WOW! It’s a whole new level of delicious!
Michael Hultquist - Chili Pepper Madness says
Nice!!! Thanks, Lisa!!
P says
I'm two days away from the two week mark and I have a ring of what just be mold just above the water and floating on top. It's white. I have to throw this whole batch out and try again? Why did this happen? I was keeping the peppers submerged.
Michael Hultquist - Chili Pepper Madness says
P, that could just be kahm yeast, which is not harmful, though it is sour. It is smooth, not fuzzy. You can scrape that off. If it is fuzzy, it is likely mold, and could have infected the entire batch.
Anne Temple says
Hi -- I have about 1 cup of red peppers and a bunch more of the orange and lighter colors still on the bush. Can I use the orange ones too? We are going to get a frost here so I am going to need to harvest them. Thanks! Dying to try this recipe.
Michael Hultquist - Chili Pepper Madness says
Hi, Anne. Yes, you can use the lighter colored ones as well. Green are still edible, but will give it an unripened flavor. If the majority are nice and ripe, should be fine. Let me know how it goes.
Ollie says
What advice can you give on storage / shelf life? I’m assuming a dark cabinet should be fine but I have more than I’ll use anytime soon (I think). As I didn’t have enough ripe peppers at once I made a mixture of brined and fresh with garlic in both steps.
Michael Hultquist - Chili Pepper Madness says
Ollie, if you want to store outside of the refrigerator, make sure to have enough acid. Shoot for a pH of 3.5 or lower for home keeping. For best results, consider preserving via water bath.
Teresa says
How many peppers would 5 oz be in volume, 1 cup, 1.5 cups, etc.? I don’t have scale to measure weight.
Michael Hultquist - Chili Pepper Madness says
Teresa, this is difficult to say as sizes can vary quite a lot, so it really is best to get yourself a kitchen scale. But, I estimate about 20-25 tabasco peppers per ounce in weight. Again, sizes can vary.
Cynthia says
I just made the fermented recipe. It taste great and is very hot. The only question I have is why it is separating in the bottle.
Michael Hultquist - Chili Pepper Madness says
Thanks, Cynthia. That is normal with hot sauce making. A lot of commercial sauces use thickeners and stabilizers like xanthan gum (https://www.chilipeppermadness.com/ingredients/xanthan-gum/), which you can look into as well. Otherwise, just give it a shake before use.
Megan M says
Made this with green tabasco peppers from our garden, the unfermented version. It is good but EXTREMELY hot. I didn't think tabasco sauce could get that hot!
Michael Hultquist - Chili Pepper Madness says
Yes, you can get some heat, as peppers will vary from plant to plant based on many factors. If you need to tamp the heat, you can make a different batch with milder peppers, then combine them.
John H says
I followed the fermentation instructions and ended up with a sour tasting final product. The ferment smelled and looked fine and had a pleasant smell. Just curious if the taste profile changes over time or did something go wrong?
Michael Hultquist - Chili Pepper Madness says
John, sourness is fairly common with ferments, actually. It COULD be that you had a bit of kahm yeast, which is harmless but quite sour in flavor. I hope it isn't off putting.
Jan says
Can you cook up a batch of fermented and non- fermented at the same time?
Thanks,
Jan
Michael Hultquist - Chili Pepper Madness says
Do you mean together? Sure, you can mix them. Or in separate pots? Surely.
Dave says
Have made multiple of your hot sauce recipes (fermented and non) with different peppers. All have turned out wonderful. Thank you very much!
I've also read most of the comments and appreciate you answering each. I am making the fermented version of this recipe and want to try without boiling to retain the probiotic benefits. I know you've answered before but couldn't find the comment. What is the process I need to follow to do this?
Thanks again!
Dave
Michael Hultquist - Chili Pepper Madness says
Dave, you can just ferment the peppers and process all of ingredients, then simply skip the cooking/boiling step. Transfer the sauce to bottles and enjoy. It may continue fermenting so keep an eye on it. You may need to burp the bottles to release gas build up. Refrigeration will slow this down. Enjoy!
Andrew Ronnow says
Do you use all of the brine after fermenting? I've made several different batches of "tabasco" using different peppers and I've never measured the amount of brine that I use (I have never used all of it). I ask because you say you at some vinegar to fill up a woozy bottle, but did you use ALL of the brine or just some of it. I'm trying to create a recipe so that the only difference in bottles would be the heat level based on what type of peppers I'm using, but with the same consistent saltiness and such. Great recipe by the way, haven't been disappointed with my ghost pepper "tabasco" and my habanero "tabasco"!! Again, just looking for a consistent flavor (saltiness) with just the heat level being the difference.
Michael Hultquist - Chili Pepper Madness says
Andrew, I use some of it, not all. It's quite salty, so that's the biggest factor. Enjoy all the sauces!!
David England says
You mention 5 oz. of peppers. Is this by volume or a weight measurement? Thank you.
Michael Hultquist - Chili Pepper Madness says
David, by weight.
Gavin says
I'm now making this for a second time. I use the tabasco from our garden, and it tastes a m a z i n g! Thank you for the recipe!
Michael Hultquist - Chili Pepper Madness says
Awesome, yes! Harvesting my tabasco peppers now for this very thing! I love it.
Susan todd says
I love very hot and the tobacco pepper is fiery goodness. Can I leave some seeds in the non fermented sauce to increase the heat?
Michael Hultquist - Chili Pepper Madness says
You surely can, Susan. Let me know how it goes for you.
Annie says
In the article you mention rough chopping the peppers, but in the link page about making the pepper mash you mention putting them in a processor before filling the jar with airlock. Please explain.. what are the differences. Thank you!
Michael Hultquist - Chili Pepper Madness says
Annie, you can do either. You can fit more into the jar with more processing, as the pieces are much smaller. However, the smaller pieces tend to float to the top of the brine more and are harder to keep submerged. For that, larger pieces are easier to keep down. It's more of a personal preference, as long as you can fit them in the jar and beneath the brine. Let me know how it goes for you.
Niclas says
Hi Tom
I live in Laos and I plan on making your Fermented version using a 70/30 mix of Lao ladyfinger chilis and birds-eye chilis. My two questions to you: 1) if I make 15 ounces of chilis, should I just triple all ingredients like salt, water and vinegar accordingly? 3) if I want a more garlicky flavour should i add fresh garlic to the fermentation stage, or later?
Very excited to try this, many thanks for your input !
Nic
Michael Hultquist - Chili Pepper Madness says
Nic, yes, you can easily triple the ingredients. You may want to watch the amount of vinegar. Also, yes, add in more garlic as desired, either fermenting or fresh. You can do it either way. You'll get more pronounced garlicky flavor with fresh added garlic. Please note that you don't need to triple the BRINE elements. Just make sure all peppers are submerged beneath the brine concentration.
Henriëtte Krüger says
Awesome recipe, thanks! A friend gave me some yellow Carolina Reapers, so I used those along with some milder Habanero and Cayenne. Lovely flavor and very hot!
Michael Hultquist - Chili Pepper Madness says
Very nice! That'll bring some wonderful heat!
Bonnie says
I noticed you have your hot sauce in glass bottles. Do they have to go through a water bath canner? And do they have to be refridgerated?
Thank You!
Michael Hultquist - Chili Pepper Madness says
Bonnie, I just wash them in very hot water, but mine aren't meant for longer term storage. If you want to water bath them for shelf keeping, I would sterilize them first. I refrigerate my sauces, as anything can go bad eventually, but many people do not, as there is a lot of vinegar, which is a strong preservative.
Abiola says
How do i preserve my chiili sauce. Is it complusory to refrigerate
Michael Hultquist - Chili Pepper Madness says
Abiola, this is a big discussion in the hot sauce community - refrigerate nor not refrigerate. Realistically, most hot sauces, and this one in particular, are high in acid, which preserves them. They can last a long time outside of the refrigerator. However, anything can go bad eventually, so I personally prefer to keep mine in the refrigerator, though I do have some that I keep out, as I prefer them at room temp. But I don't keep them around very long, as I consume them quickly. Sorry if my answer is a non-answer, but end of day, it's really up to your personal preference.
Lucie Maxwell says
Hi, i have made your fermented recipe a few times. Its awesome, but i cant find where the additional 1/4 salt comes into play. Would u please explain that a little further?
Michael Hultquist - Chili Pepper Madness says
Lucie, thanks. The 1/4 teaspoon salt is only needed if you drain the brine and make your sauce with fresh water and vinegar only. If you choose to keep the brine and process it with the peppers, you won't need it. Thanks for calling that to my attention. I made and update to clarify this.
Adir says
Thanks for the detailed explanation. I am curious to know if there is a specific reason to simmer the fermented peppers with vinegar instead of with the salted brine? Is it for the taste or you use vinegar because it has some kind of an effect? also, is it necessary to simmer the peppers?
BTW, Hi from Israel 🙂
Michael Hultquist - Chili Pepper Madness says
Adir, you can simmer with the brine if you'd like, though vinegar will assist in preservation but also flavor, more like Tabasco sauce, which uses a lot of vinegar. No, simmering isn't necessary, though it does help to develop and blend flavor. I hope this helps.
Dan says
Trying the fermented version and some of the pepper remnants float to the top and start to mold after 1 day. Guess I need to forget this batch and start over? Was a bit surprised the mold started so quickly and understand now to keep them under the water at all times - but having difficulty since they rise to the top.
And a warning when boiling the peppers and processing them. Might want to use a mask of some sort and eye protection cause that stuff is HOT and you will be coughing for a while if you breathe in the fumes. Good flavor but this has to be the hottest sauce I have ever had. Be warned 🙂
Michael Hultquist - Chili Pepper Madness says
Thanks for the input, Dan. Yes, very important to keep the batch below the brine. You can scrape off that early top layer usually as long as there is no rot or overall bad smell. Use a baggie filled with water to help keep the mash down. Good tip about the fumes. They can get ya!
Alice says
Hi. Thanks very much for this recipe. I want to add lemon to my hot sauce - would you suggest swapping out some of the vinegar for lemon juice or adding some zest in? And at what stage of the process. Thanks very much!
Michael Hultquist - Chili Pepper Madness says
Hi, Alice. Yes, you can swap that in. I would add it, taste, and then adjust with vinegar to your preference (if desired). Once all added, I would simmer a bit to meld. Let me know how it goes. Enjoy!
Fleischman says
Michael,
Very nice article, very informative!
I have three questions I’d like to know what you think about:
1. Have you tried the non-fermented version with zero added salt?
2. What do think of making the non-fermented version with only red crushed peppers (same weight as you suggest for tabasco peppers) and vinegar?
3. What about with just cayenne powder and vinegar? What cayenne weight would use for the same amount of vinegar you recommend?
Thank you!
F
Michael Hultquist - Chili Pepper Madness says
Thanks, Fleischman. To answer -- 1. You can skip the salt. I would use a salt alternative for flavor. 2. You can ferment dried peppers. You may need a fermentation starter. Dried is typically 1/4 the weight of fresh. 3. Yes, doable. 1 pound of fresh chili peppers will yield about 4 ounces dried pods. Ground down, it should yield 3/4 cup chili powder. You should be able to convert from there.
Use the following pages as references:
How to Make Hot Sauce from Dried Peppers: https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-dried-peppers/
How to Make Hot Sauce from Powders: https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-chili-powders
Stephanie says
Hi Michael, I made your unfermented recipe, oh my goodness it is delicious, but much hotter than Tabasco brand. I used my homegrown Tabasco peppers , any suggestions on how to tone it down?
And when you dehydrate the the seeds and pulp do you then remove the seeds?
Your suggestions are greatly appreciated .
Michael Hultquist - Chili Pepper Madness says
Thanks, Stephanie. The best way to tone this down is to dilute it with other mild ingredients, like combining it with another sauce made from mild peppers, or adding ingredients like tomato. Or, just use it very sparingly. For dehydrating, I usually do not remove the seeds, but you can let them shake out. It's hard to get them all with the pulp. They can add a bitter flavor sometimes, so keep that in mind.
Janice says
Approx. what is the measure of 5oz?
Can the sauce be used without straining?
Michael Hultquist - Chili Pepper Madness says
Janice, it is a bit more than 1/4 cup. Yes, you can skip the straining. Enjoy.
Mpishi says
I'll be trying this with home-grown red serrano peppers.
Tom, if you're interested in pineapple, I bet pineapple vinegar would be an interesting tweak to the recipe. I've made my own pineapple vinegar, before, to make encurtido and it was delicious.
Michael Hultquist - Chili Pepper Madness says
Sounds wonderful!
Joe says
Can you recommend a hot sauce bottle that comes with shaker or dripper top you can apply? When I use Tabasco I can always shake just the right amount of heat to the recipe. With the bottles I am using it gets sort of clumsy and I can easily add too much. Thanks.
Michael Hultquist - Chili Pepper Madness says
Joe, check out my post on How to Make Hot Sauce. There is a section with links to my hot sauce bottle recommendations: https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce
Joe says
In the fermented recipe, what is the purpose of burping the jar? It would seem to me that letting oxygen in the jar would increase the possibility of spoilage. I'm at 5 days without burping (the jar that is!) - hopefully I didn't mess this up and have to start over. So your insight will be helpful. Thanks.
Michael Hultquist - Chili Pepper Madness says
Joe, as fermentation occurs, gases are released, which can build up pressure inside the sealed jar. If you do not burp it, it could potentially explode. This happens to people and their hot sauce bottles quite often. You are correct about exposing the batch during burping, which is why I recommend using some sort of an airlock filter or a membrane. I use a membrane from Masontop Lids that work great for me. Here is a link to Buy Masontop Lids at Amazon (it's an affiliate link, FYI): https://amzn.to/2wDZPP8
Matt says
whats the best way to preserve or store the sauce once done? Im doing the non fermented version. Also how long is it good for before going bad?
Thanks
Michael Hultquist - Chili Pepper Madness says
Matt, this will last quite a long time, but you can process it through a water bath for much longer term storage, or use a pressure canner.
Angela Gasper says
How do you change this recipe to make the green Tabasco sauce.
Michael Hultquist - Chili Pepper Madness says
Angela, just use green tabasco peppers. Or, you can use other green peppers, like the jalapeno or serrano. Let me know how it goes for you.
Ady B says
Hi Mike,
I was wondering if you could share the details of the Hot Water Bath process. Temps, durations etc.
I have some chilli plants (type unknown as my son started them off at school) and am hoping to make my first batch of fermented sauce using the boil / simmer process. I would like to Hot Bath the bottles to increase the shelf life further.
Or is the Hot Bath process not required if I boil / simmer at the end?
I have bought Chocolate Habanero seeds and Tabasco seeds for next year's crop.
Many thanks Ady.
P.S. Great site bTw
Michael Hultquist - Chili Pepper Madness says
Ady, check out my post on Canning and Jarring Peppers, which will apply to sauces as well: https://www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/
Allison Buder says
This was so easy to follow and did not disappoint. Thank you for sharing your recipe and responses to all the comments.
This has such a nice spice.
Michael Hultquist - Chili Pepper Madness says
Thanks, Allison! Super you happy you enjoyed it.
Jordan says
Dose it need to be refrigerated when finished or can it sit out. Unfreminted.
Michael Hultquist - Chili Pepper Madness says
Jordan, this is debated widely in the hot sauce community. The acidity acts as a strong preservative, so many people leave it out. However, anything can go bad eventually, so some like to refrigerate. I prefer to refrigerate.
Michael Houston says
Hey Mike!
Man.. I ended up after 3 days in the brine to finish withe the unfermented method, but dumping the brine in with the peppers. I was sure I had messed up a whole lb. of peppers... I used rice wine vinegar for 1 batch & white wine vinegar for the other batch. The rice wine batch is my favorite... sweet, hot & spicy. I've never tasted anything like it before. So d@mn good! Thanks so much for sharing your recipes.
Michael Hultquist - Chili Pepper Madness says
Awesome. Thanks, Michael. Super happy how it turned out for you, sir.
Kortney S says
Mike,
What’s the best way to dilute this? Love the flavor but it’s way too hot for me (non fermented).
Thanks,
Kortney
Michael Hultquist - Chili Pepper Madness says
Kortney, the best way is to bring in other ingredients. You can try making the exact same recipe with sweet (no heat) peppers, then combine them, or try it out with something like carrots or even garlic, or a combination, then combine them. I hope this helps.
Michael H. says
Hi Michael! I planted 10 tobasco pepper bushes this year. I harvested a lb. Of peppers last night and went with the fermented method. Question: I pureed the peppers in my food processor and now the pepper mash I'd floating to the top. Are they going to spoil? Should I just go ahead with the unfermented method instead?
Michael Hultquist - Chili Pepper Madness says
Hey, Michael! You'll need to keep the peppers beneath the brine, or they do run the risk of spoiling. Try using a baggie with some water in it. Stuff it down into the jar and seal it. This can help keep everything submerged. If you are concerned, you can try the non-fermented method. Let me know how it goes. Take care.
Carla Miller says
Can this be processed
Michael Hultquist - Chili Pepper Madness says
Yes, Carla. There is plenty of vinegar in the recipe.
Curt Swindoll says
This is good stuff. Not for the faint of heart. Lit. Me. Up. Scalp and eye sockets are sweating. And I eat hot sauces all the time.
A couple of things: we used about a cup (which I think is about five ounces) of tobasco chilis and added 8-10 cayenne peppers. All harvested this morning. We substituted the cup of white wine vinegar for 3/4 cup white vinegar and 1/4 cup of distilled water and a tablespoon of sugar. Simmered for 15 minutes (covered) to not lose too much of the vinegar/water. Blended it on “purée” since my food processor isn’t strong enough to blend it up. When filtering the mash you have to really pressed down on the sieve to get all the saucy goodness out. Added another half teaspoon of salt. It’s definitely redder than regular tobasco. And MUCH hotter. Might add a little more sugar. I’m guessing it is brighter red than store bought sauce because the chilis weren’t aged at all. All were orange and red. But it’s good.
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Curt!
Joe says
Does it matter if dried tabascos are used? I'm just starting to harvest them now, but some will be dry before I get enough to try the recipe. Thanks.
Michael Hultquist - Chili Pepper Madness says
Joe, you can make this with dried pods. Check out my post on How to Make Hot Sauce from Dried Peppers to learn more: https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-dried-peppers/
Amy says
you recommended high quality vinegar. what is your preference?
Michael Hultquist - Chili Pepper Madness says
Amy, I like to use white vinegar, though any will do, really. Just make sure you enjoy the flavor, as this is a vinegar heavy recipe.
Tom says
I want to add some pineapple to this recipe, when in the process would I add it?
Michael Hultquist - Chili Pepper Madness says
Tom, I personally would add it at the end, when you puree everything. Just add some into the puree. You can strain out solids, if desired.
Chris says
The flavor is great. I just made this from my Tobasco peppers I grew in the garden. Awesome recipe. Quick question though. I followed the recipe to the T and I didn’t quite fill up one 5 oz hot sauce bottle. I’m wondering how you were able to fill up 2 with this recipe? Don’t get me wrong it is great. Just curious on how to get more bang for the buck in terms of effort. Thanks for great recipe!
Michael Hultquist - Chili Pepper Madness says
Chris, not sure if there was an issue, but it's ok if the jar isn't filled. You can use more peppers as well. Glad you enjoyed it!
Darrell Fluman says
You would think someone that presents themselves and their website as EXPERTS would take the time to do some research. TABASCO sauce IS NOT fermented. It is aged. The vinegar is in the mash, preventing fermentation. Fermentation is a process using bacteria, yeast or molds to transform the raw material. into something unique. A simple e-mail to McHilleny Company will confirm this. Do your own homework before posting.
Michael Hultquist - Chili Pepper Madness says
Dear Mr. Fluman, this is a direct quote from the Tabasco.com web site at https://www.tabasco.com/blog/about-our-barrels/:
"How are the barrels used in the production process? After red peppers reach the perfect shade of deep red, they are carefully handpicked, mashed, and mixed with a small amount of salt on the same day. This pepper mash is then transported to Avery Island, La. where it’s put into white oak barrels in the barrel warehouse. The barrel tops are then sealed with salt to form a natural protective barrier that also allows for the release of gases produced during the slow fermentation process. Pepper mash is aged in these barrels for up to three years before it’s blended with high-quality distilled vinegar for 28 days, strained, and bottled."
Please note the use of the phrase "fermentation process". While I appreciate comments, your tone is quite rude and flatly off the mark, good sir. Best to you.
Beth says
I have an abundance of hot peppers this year. I was wondering if youve ever tried to can this recipe?
Michael Hultquist - Chili Pepper Madness says
Beth, I have not personally, but it is quite high in acidity. You can easily process the bottles or jars with a hot water bath for long term storage.
Jay says
So easy, my tabascos grew next to a habenero so it is pretty spicy. Love the heat. Time for ghost pepper sauce next.
Michael Hultquist - Chili Pepper Madness says
Great, Jay! Glad you enjoyed it!!
Bryce says
Just curious, after you've strained do you do anything with the seeds?
Michael Hultquist - Chili Pepper Madness says
Bryce, you can discard it, or dehydrate it to make a seasoning. Check out my post on this: https://www.chilipeppermadness.com/recipes/seasonings-from-hot-sauce-pulp/
TJ says
Received a pepper plant for a gift a month ago....harvested all the peppers (5oz exactly!) and fermented for 2 weeks following your recipe. This turned out spectacular. I couldn't be happier!
Michael Hultquist - Chili Pepper Madness says
Excellent, TJ! I love to hear it!
Justin Fendley says
Roughly how many peppers is 5 ounces?, I don't have a scale
Michael Hultquist - Chili Pepper Madness says
Try it with about 50 of them, Justin, though a scale is the best for this recipe for accuracy.
Stephanie says
I was confused with the directions. Firstly, what size jar? And do you use the entire quart of brine or just fill it enough just to cover the peppers?
Michael Hultquist - Chili Pepper Madness says
Stephanie, use a quart jar, and you only need enough brine to cover the peppers. Let me know how it goes for you.
Katie says
If I decided to keep the bottles at room temperature, how long would the shelf life be?
Michael Hultquist - Chili Pepper Madness says
Katie, there is a lot of vinegar in this, so it really should last many months, even outside of the refrigerator. Just keep an eye on it. If you see any growths, etc, toss it. The acidic environment is a good preservative.
John says
Hi.
Nice recipe.
If I would like to add a touch of coriander.
Should I fermented with the peppers or I should add it later on
Thanks
Michael Hultquist - Chili Pepper Madness says
John, you can add the coriander later on if you'd like. Let me know how it goes. Enjoy!
Broe says
Boiling will kill any of the good bacterial gained from lacto fermentation
Michael Hultquist - Chili Pepper Madness says
Yes, it also stops the fermentation process. You don't have to boil it if you don't want to.
Cassie says
Is this 5 ounces chopped in a measuring cup or a weight of 5 ounces?
Michael Hultquist - Chili Pepper Madness says
Cassie, by weight.
Kevin says
I’m going to be making this hot sauce in a couple of weeks I just wanted to know if you have some recommendations on a high quality white wine vinegar to use in this recipe? Thank you
Kevin says
Sorry for some reason the post wasn’t showing on mine so I didn’t think it went through thank you for the response and sorry for the second post
Michael Hultquist - Chili Pepper Madness says
No problem, Kevin. Enjoy!
Kevin says
I’m going to make this soon and would like to know what’s a good white wine vinegar to use? Thanks
Michael Hultquist - Chili Pepper Madness says
Kevin, there are many different types of good white vinegar. You don't have to go too expensive, just get one you like the flavor of. I often go with a mid range simple white wine vinegar from the grocery store. Just don't use the cheap stuff unless you enjoy the flavor.
Greg says
Finished making this today after 2 weeks of fermentation. Came out fantastic, nice and hot. Used mainly Tabasco peppers however add about 1/3 volume was using Thai peppers for extra heat.
Have another brew going using Jalapeños and plan to add kiwi fruit for sweetness (goes brilliant with eggs).
Greg says
Question on shelf life, does this sauce need to be refrigerated? How long should it last in or out of the fridge?
Michael Hultquist - Chili Pepper Madness says
I refrigerate my hot sauces, though many people do not. The pH should be pretty low with this one, so many people feel that is enough to keep it from spoiling. I prefer refrigeration for the extra caution.
Greg says
Thanks, given I am not talking about a huge quantity, may as well keep in the fridge. Was thinking of sending a bottle to sister in law in the US which is really the reason for the question give it will take a week or two to get to her.....
Cheers
Greg
Michael Hultquist - Chili Pepper Madness says
Sure thing!!
Michael Hultquist - Chili Pepper Madness says
Excellent! Love to hear it. I really love this hot sauce, and it's so easy to customize with other peppers. Nicely done.
Doni henry says
If making more then the 5oz peppers per batch at once. Would you do 3 tbs salt for every 5oz? I have a half gallon jar full approx 35 oz of peppers. Does that mean I need 21 tbs of salt in the jar to ferment. Thanks Doni
Michael Hultquist - Chili Pepper Madness says
Doni, if you are making the NON-Fermented version, use only 1/4 teaspoon per 5 ounces, but you can adjust down from there. You probably won't need as much salt, but go to your own tastes. For a FERMENTED version, use 3 tablespoons of seal serve per quart of water for the brine. Just make sure you have enough brine to cover the peppers. If you need more brine, make another quart and use that. Let me know if this helps.
JR says
Can you use red pepper flakes instead of tabasco peppers?
Michael Hultquist - Chili Pepper Madness says
JR, it would be harder with most red pepper flakes brands, though it was work. You'll need a lot of the flakes and a good strainer, and I don't believe it will be as strong/concentrated. Whole dried peppers are much better, but if you try it, let me know how it turns out for you.
Kort Kramer says
Question, have you tried mixing the fermented and not fermented version in equal parts? I think you'll get the best of both worlds. 🙂
Michael Hultquist - Chili Pepper Madness says
Hi, Kort! I have NOT tried that, actually! Now I'm curious!
Dave gingerich says
Went with Thai/Hab’s peppers-1cup water 1 cup white wine vinegar-great flavors-as added onion/garlic —-what do u think fridge life is bottled—-I’m not at ph lever tester!
Michael Hultquist - Chili Pepper Madness says
Sounds great, Dave. This will easily last many months or longer in the fridge. I'm sure the pH is low enough with 1 cup of vinegar.
Damien C. says
I still had tabasco peppers frozen in the freezer so decided to make the non-fermented version. Surprised by how much I like it. I honestly think I prefer this over the original. This one does have more of a bite, as you said. Hard to choose, though. I love them both. Thanks for another great recipe.
Michael Hultquist - Chili Pepper Madness says
Thanks, Damien. I'm the same way. I LOVE original Tabasco brand hot sauce and buy it all the time, but there is something to be said for making your own. I love it all!
CG says
Sometimes things are better when you buy it, and once in a while I can make it better than what you can buy. I can't match 3 yrs. in oak.
Michael Hultquist - Chili Pepper Madness says
I wouldn't say better at all, but this version is certainly a bit different. Definitely can't match 3 years aging in oak barrels, but then again, I can't get a fresh non-fermented version anywhere else, and certainly not from tabasco peppers grown in my own garden.