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Tabasco / pepper sauce, homemade

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Ingredients for 1 servings:

  • 1 kg chili pepper(s), red
  • 100 g salt
  • 150 ml vinegar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

First, wash the chilies and trim off the stems. Then, using the medium-sized grinder, finely chop them and mix with the salt. Ferment in a twist-off jar for two weeks at 30°C (essentially the same as making sauerkraut). After two weeks, strain the chili pulp through a tea strainer, then mix the pulp with the vinegar and strain it through the tea strainer again. The color, smell, and consistency will be exactly like the original. Pour into a nice-looking bottle and store in the refrigerator. Place the leftover chili pulp on a plastic plate and freeze, then break into small pieces. Can be used as a seasoning when needed. Or marinate the chili pulp in oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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