CategoryDifficultyBeginner

Want to make your own traditional Tabasco hot sauce? Enjoy this Fermented "Louisiana-style" Hot Sauce recipe.

Yields1 Serving
Prep Time10 mins

 400 gm chillies, stems removed (cayenne or any red chili)
 6 teaspoon Garlic
 Sea Salt (4% of chillies after removing the stems)
 Water to cover
 Apple cider vinegar

1

First cut off the stems of the chillies.

2
3

It is at this stage that you need to weight the chillies and calculate 2% of that, to know how much sea salt to add.

4
5

Roughly chop chillies and add them to a clean jar (this is the jar in which they will ferment so make sure it fits them all and also water to cover).

6
7

Place a weight on top of chilli mix, add sea salt and then add water just enough to cover, plus and extra half cm.

8
9

Give it a good stir using a spoon, cover the jar with some cheesecloth (or a paper towel) and secure it with an elastic band.

10
11

Place the jar in a cool dark place in a cupboard, away from direct sunlight.

12
13

Every other day or so check your chillies to see if any white mold forms on top. If it does, simply remove it with a clean spoon and give your chilli mix another stir.

14
15

To see if fermentation is taking place, check for tiny bubbles forming either on top or through the chilli mix. Fermentation is done when these precious tiny bubbles stop. Anywhere between 4 to 6 weeks, depending on temperature.

16
17

After fermenting the chillies, add the entire mixture to a blender and whiz it up for few seconds until completely pureed and as fine as possible.

18
19

Strain this mix through a fine sieve and press it with a spoon to get as much juice out as possible.

20
21

Measure the liquid you got after straining and add half that amount of apple cider vinegar and Stir.

22
23

Place your freshly made awesome fermented chilli sauce in a jar or bottle, cover and refrigerate for one day to allow the flavours time to marry.

24
25

Keep refrigerated.

Mix the leftover chili pulp with a dash of olive oil and place it in a small jar, cover and refrigerate. It's great in soups, stews and other amazing hot meals.

Ingredients

 400 gm chillies, stems removed (cayenne or any red chili)
 6 teaspoon Garlic
 Sea Salt (4% of chillies after removing the stems)
 Water to cover
 Apple cider vinegar

Directions

1

First cut off the stems of the chillies.

2
3

It is at this stage that you need to weight the chillies and calculate 2% of that, to know how much sea salt to add.

4
5

Roughly chop chillies and add them to a clean jar (this is the jar in which they will ferment so make sure it fits them all and also water to cover).

6
7

Place a weight on top of chilli mix, add sea salt and then add water just enough to cover, plus and extra half cm.

8
9

Give it a good stir using a spoon, cover the jar with some cheesecloth (or a paper towel) and secure it with an elastic band.

10
11

Place the jar in a cool dark place in a cupboard, away from direct sunlight.

12
13

Every other day or so check your chillies to see if any white mold forms on top. If it does, simply remove it with a clean spoon and give your chilli mix another stir.

14
15

To see if fermentation is taking place, check for tiny bubbles forming either on top or through the chilli mix. Fermentation is done when these precious tiny bubbles stop. Anywhere between 4 to 6 weeks, depending on temperature.

16
17

After fermenting the chillies, add the entire mixture to a blender and whiz it up for few seconds until completely pureed and as fine as possible.

18
19

Strain this mix through a fine sieve and press it with a spoon to get as much juice out as possible.

20
21

Measure the liquid you got after straining and add half that amount of apple cider vinegar and Stir.

22
23

Place your freshly made awesome fermented chilli sauce in a jar or bottle, cover and refrigerate for one day to allow the flavours time to marry.

24
25

Keep refrigerated.

Tabasco Hot Sauce