Thread: Hot sauce?

I prefer Tabasco above all the commercial products, but last year I made my own from my homegrown tabasco peppers, it's pretty good, but quite a bit of work. I sealed mine in 4 oz. jars. It tastes similiar to what you'd buy in the store, but it separates a little, which can be taken care of by shaking and mixing it well right before you use it. You can substitute red jalapenos, serranos, habaneros, well probably about any pepper you want, but I prefer tabascos.


Louisiana Hot Sauce Recipe

4 cups red tabasco peppers
1-1/3 cup white vinegar
2/3 cups water
1 Tbsp + 1 Tsp finely chopped garlic
1 tbsp + 1 tsp sea salt

Combine ingredients in stainless steel pot and simmer over medium heat until very soft, stirring occasionally. Remove and mash with a potato masher. Press through a sieve to leave skin and seeds. Discard solids. If this this is too thick to pour, add vinegar and salt to consistency.

Can in boiling water bath for 35 minutes. Store in a dark place for 3 months to age at least 3 months. Once opened, store in refrigerator.

Franks but also enjoy a Remoulade sauce too.....

I like ketchup and horseradish with a little bit of Texas Pete or Louisanna for an extra kick.

Frank's Hot sauce!!

Texas Pete here.

Originally Posted by Dickieboy

Texas Pete or Louisanna. Our favorite dipping recipie is kinda off the hip, goes like this: 1 part catsup, 3parts hot sauce, juice from half lemon, 1tablespoon of malt vinegar and a dash of garlic powder. Friends and wife love it.

Louisiana and Cholula brands... Love em.

Dickie... is that right? 1 part catsup to 3 parts hot sauce?

try the tobasco chipolte. its pretty tastey!

Green tobasco

Louisiana
Cholula
Crystal

Texas Pete for general use. Tabasco for cooking. I like to use fresh hot peppers that I grow when I can. I grow Habraneros, Jalapenos, and Cayennes.