How to Make Tabasco Sauce Recipe for Bold Flavor Lovers

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Learn howto make Tabasco sauce at home with this simple recipe for bold, flavorful heat.Perfect for spicing up any dish!

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Prep Time 15

Cook Time 10

Total Time 25

Course: Condiment, Sauce

Cuisine: American, Southern

Calories: 15

Essential Ingredients

1 cup fresh red chili peppers like cayenne or tabasco peppers
– These bring the heat! Choose ripe vibrant peppers for the best flavor and color.
2 teaspoons kosher or sea salt
– Acts as a natural preservative and kickstarts the fermentation process.
¾ cup distilled white vinegar
– Gives the sauce that signature tang and preserves it for long-term use.

Optional Flavor Boosters

These aren’t required but they can add some exciting depth:
1 clove garlic – Adds a savory note that mellows during fermentation.
1 small shallot or piece of onion – For subtle sweetness.
¼ teaspoon sugar – If you want to slightly balance the heat with a hint of sweetness.
Apple cider vinegar – A fun swap for white vinegar if you like a fruitier tang.

Equipment Checklist

You don’t need anything fancy but having the right tools will make the process easier:
Gloves – Essential when handling hot peppers trust us on this.
Cutting board and knife – For prepping your peppers.
Glass jar with lid or fermentation weights – For fermenting the pepper mash.
Blender or food processor – To get that silky smooth texture.
Fine-mesh strainer or cheesecloth – For straining out pulp if you want a classic thinner consistency.
Glass bottle or jar for storage – Bonus points if it has a spout or dropper for easy use!

Step-by-Step Instructions

Prep the Peppers

Put on gloves to protect your hands from the chili oils.
Rinse your chili peppers well, remove the stems, and slice them into smaller pieces.
If you prefer a milder sauce, you can remove some seeds—but keep them in for maximum heat.
Tip: Always use a clean cutting board and knife to avoid introducing unwanted bacteria into your ferment.

Make the Pepper Mash

Place the chopped peppers in a food processor or blender.
Add the salt and pulse until you get a thick, slightly chunky paste (also known as a “pepper mash”).
If you're using garlic or shallot, toss them in here too for a richer base.

Start the Fermentation

Transfer the mash into a clean glass jar, leaving about 1 inch of space at the top.
Press the mash down to eliminate air pockets, then loosely cover the jar with a lid or cheesecloth secured with a rubber band.
Store the jar in a cool, dark place (like a pantry or cupboard) for 5 to 14 days.
The longer it ferments, the more complex the flavor will be. Look for tiny bubbles—these are signs that fermentation is working!

Blend the Sauce

After fermentation, transfer the mash to a blender.
Add vinegar (start with ¾ cup) and blend until completely smooth.
If it’s too thick, add more vinegar, 1 tablespoon at a time, until it reaches your desired consistency.

Strain (Optional but Recommended)

Pour the blended sauce through a fine mesh strainer or cheesecloth into a clean bowl or jar.
Use the back of a spoon to press the liquid through, leaving the pulp behind.
This step gives you that classic, pourable hot sauce texture.

Bottle and Store

Funnel the strained sauce into sterilized glass bottles or jars.
Store in the fridge for up to 3 months—or longer if fully fermented and stored properly.
Shake well before each use, as natural separation can occur.

Nutrition Information (per serving)