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Homemade Tabasco Sauce Recipe
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4.92 from 23 votes

Homemade Tabasco Sauce Recipe

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.
Prep Time10 mins
Cook Time15 mins
FOR FERMENTING7 d
Course: hot sauce, Main Course
Cuisine: American
Keyword: fermented, hot sauce, recipe, spicy, tabasco
Servings: 60 teaspoons
Calories: 2kcal

Ingredients

FOR THE FERMENTED VERSION

  • 5 ounces tabasco peppers roughly chopped
  • 3 tablespoons sea salt + 1/4 teaspoon salt divided
  • 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. 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

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.
Heat Factor: Medium. You'll get a good level of heat from tabasco peppers, though not overwhelming. If you'd like a hotter version, bring in some other hotter peppers, like the ghost pepper.

Nutrition

Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 1mg | Iron: 1mg