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.
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/