Name: Hot Sauce (Tabasco-Style)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 2 cups (500 ml)
Ingredients: 3/4 lb (340 g) hot chili peppers of your choice, seeded and cut into small pieces (see note); 1 shallot, coarsely chopped; 1 small carrot, chopped; 1 garlic clove, halved; 1 cup (250 ml) water; 1/2 cup (125 ml) white vinegar; 2 tsp salt

Ingredients

3/4 lb (340 g) hot chili peppers of your choice, seeded and cut into small pieces (see note)
1 shallot, coarsely chopped
1 small carrot, chopped
1 garlic clove, halved
1 cup (250 ml) water
1/2 cup (125 ml) white vinegar
2 tsp salt

Preparation

Place all of the ingredients in a pot. Bring to a boil. Simmer over medium-low heat for 15 minutes or until the vegetables are tender. Remove from the heat and let cool.
In a blender, purée the mixture until smooth. Strain the sauce through a sieve placed over a bowl. Compost the residue. The hot sauce will keep for 3 weeks in a bottle or airtight container in the refrigerator or for 3 months in the freezer.

Note from Ricardo

When removing seeds from chili peppers, we recommend wearing gloves to protect yourself from any burns.

When testing this recipe, we really enjoyed a green version made only with green jalapeños and an orangey-red version made with a mix of cayenne, cherry, Fresno and Portuguese chili peppers. But this recipe will work with any combination of chilies of your choice. Just keep in mind that the stronger the chili, the spicier the hot sauce.

Hot Sauce (Tabasco-Style)

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note