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.
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.