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.
Homemade Tabasco Sauce Recipe
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
- 2-2.5 tablespoons sea salt (.67 ounce or 19 grams by weight) (+ 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 2 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!
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?
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
- 2 tablespoons sea salt (.67ounce - 19 grams)
- 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 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.
Video
Notes
Nutrition Information
NOTE: This post was updated on 10/6/23 to include new information and video. It was originally published on 1/27/20.
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.