That’s right, Anthony grew his own chilis this year in some containers on his patio. Not only did I grow Tabasco chilis, I grew Jalafuegos too. Tabascos come in on the Scoville scale at 30,000 ~ 50,000 units while Jalafuegos are 4,000 to 6,000. I used the Jalafuegos in my Chicken Stuffed Jalapeño recipe. They were so good that I’m going to triple my crop next year!
In the photos below you can see I have about a half cup of Tabasco and Jalafuego chilis. To make hot sauce just combine the chilis with two cups of vinegar and a bit of salt. You typically simmer this for a while but this can be a little dangerous. Your kitchen could quickly turn in to the front lines of World War II as you simmer your chilis. If you have lots of ventilation and / or a gas mask, by all means simmer away. Or, if you have a sousvide immersion circulator, why not just bag up your chili bomb and bring it up to temp in a controlled environment?! I sousvided my tabasco sauce for 45 minutes at 180°F.
Tabasco sauce is what, $2.79 a bottle? Is it worth growing your own chilis and making your own at home? 100% YES. This sauce I made and the Tabasco brand hot sauce have little in common. The consistency is similar but the store bought stuff is mostly vinegar with very little flavor or heat. This sauce is damn hot and quite tasty. I’ve been eating it on tacos, chicken, and lots of eggs. Besides, for $2.79 you get like 2 ounces. This makes 16 ounces!
Homemade Tabasco Sauce
Yield 2 cups
Homemade tabasco sauce is very simple to make at home. The ratio of chilis to vinegar can be adjusted to your liking. This recipe with home grown chilis is quite hot and very tasty.
To avoid any suffocation due to airborne chili gas, sousvide the mixture in a zip top bag.
- 1/2 cup chopped tabasco chilis
- 2 cups vinegar
- 1 tsp salt
- Combine ingredients and simmer on low for 20 minutes.
- Allow to cool then blend in pot with an immersion blender.
- Combine ingredients in a zip top bag and cook for 45 minutes at 180°F.
- Allow to cool then transfer to a bowl to blend with an immersion blender.
Take the tabasco sauce and strain in a fine mesh strainer over a medium bowl. Use the back of a spoon to clear the strainer and push the sauce through. Transfer to a mason jar or other container with a tight fitting lid. Store in the refrigerator for years.
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