Homemade Tabasco Sauce

Learn how to make tabasco hot sauce with this homemade tabasco sauce recipe, using garden grown tabasco peppers, vinegar and salt. This is a fermented version, with a simple 2 week ferment, though you can also make a version without fermentation. Disclaimer: Product links may include affiliate links.

TIMESTAMPS

0:00 Homemade Tabasco Sauce
0:34 About Fermentation
1:48 Tabasco Peppers
2:55 Fermentation Jar
3:31 Make the Brine & Pour
4:33 Headspace
5:24 Pickling Tops
6:10 Start Fermenting + Label
6:33 Non-Fermented Version
6:56 2 Weeks Later
7:36 PH Check
8:43 Strain + Vinegar
9:26 Salt + Blend
10:50 Second Strain
11:40 Adjustments
12:03 Bottling
13:07 Taste
13:31 Cooking Option
14:18 More Hot Sauce Recipes

THINGS YOU’LL NEED:
FOR THE FERMENTED VERSION
- 5 ounces tabasco peppers roughly chopped
- 1 tablespoons sea salt (.33 ounce - 9.5 grams)
- 2 cups unchlorinated water
- 1 cup white wine vinegar, or more as desired
FOR THE NON-FERMENTED VERSION
- 5 ounces tabasco peppers
- 1/4 teaspoon salt
- 1 cup white wine vinegar or more as desired

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I had so much fun making this! What other videos would you like to see?

-Mike

#hotsauce #tabasco #spicyfood #recipevideo #cooking

[edwardpate]

There a many new, different and hotter sauces out there but Tabasco sauce still among my favorites. My dad got me hooked on it as a kid in the 60's when it was the ONLY hot sauce out there, at least here in Michigan!

[gatovillano]

at 8:21, if you want to stop the fermentation without altering the flavor of your sauce, the trick is to freeze it. Water expends when it freezes, so the water inside the bacteria will expend and break their cellular membrane.

The other solution is to cook it (I noticed that you mentionned cooking at 14:00). I sometimes cook it when it is the flavor profile I want. the heat wil caramelize the sugars. It will change the sauce completely.

[sarmatiko]

I love the brine method - it's almost foolproof and gives really nice results. I couldn't grow enough Tabasco pods to make the sauce (С. frutescens varieties were always kind of bad with germination for me) but I use mix of multiple other varieties (Annuums, Chinense) and added vegetables like beets, garlic, onions to make ferments.
It's also nice way to solve "what should I do with assorted chili harvest?" issue. Throw everything into a jar with brine and you can forget about it for six months easily, and make sauce later when you need it.

[boogitybear]

Tabasco is the greatest Hot Sauce ever invented! I recently visited the Factory and my addiction to it increased drastically!

[gatovillano]

I love doing lactic fermentation 🙂

At the moment I have 2 fermentations: One is habanero peppers that I will use to make a sauce with pineapple, ginger, garlic and cilantro; the second is cherry peppers to make a very simple sauce with garlic and cilantro and something else I haven't decided yet (maybe mango or jam). Of course, I will use the brine instead of vinegar when I make the sauces.

I love cherry peppers. They might have less heat but a lot of flavor.

When I ferment I don't use fancy lids. I like to burp it by slightly unscrewing the jar. The amount of CO2 in the jar is a clear indicator of the bacteria activity. When I get almost no CO2 from burping, it is time to make sauce 😝

Also, I believe the term you were looking for when you were talking about the brine is a selective environment. I'm a biochemist who works in a chemistry/microbiology lab, so it is a term we use regularly 🤓

[lisareaume]

I make this every year and it makes my hubby very HAPPY! I usually get 4 32 oz. bottles and that sets us for the year! This year I am making more so I can send some to my baby brother, he also LOVES Tabasco! Thanks for the video. I think I will try it your way for 1 bottle and see how it goes with my hubby. ✝🛐

[mistyriennett]

I am so excited to make my own Tabasco Sauce. My husband loves it. I grew 3 Tabasco plants this season.
I am overflowing with lil Tabasco peppers.

[greggramig]

Awesome channel, My wife as a little girl had the responsibility to grind the peppers in a moccahete. In the late 1960’s her mother discovered that you could put the peppers in an Oyster blender and liquify seeds and all. We never noticed any bitterness and we always have at least two quarts or plus on hand for the week.

[dominiks.]

For once, my chance to be the first. I consider it an honor. Great video. Love your Louisiana hot sauce recipe - so guess I have to try this one. Greetings from Germany

[LowEffortGardening]

This is a perfectly executed video. In addition to being helpful, it was insightful. I realized that the peppers that I had grown are not tobascos. I have no idea what variety is out back but its a hot one. Thank you for making this video. I have already put the information in it to good use but I made one experimental change. I added a teaspoon of whey from a recent batch of yogurt.

[bobbyplatt]

I believe you are the pepper master sir thanks for all you teach us..

[marcosbernardo]

That's amazing! Thank you very much! We do it differently in South America with our Beloved Peppers. But, I'm so delighted to see and to hear your fantastic presentation! You did good, My Brother! 👏🏾👏🏾👏🏾💪🏾💪🏾💪🏾👍🏾👍🏾👍🏾😍😍😍

[cydrych]

I recently discovered Louisiana Pure Crystal Hot Sauce. It is my new favorite mild hot sauce. It tastes like a combination of Tabasco and Franks to me. I have some habanero and banana peppers fermenting with some garlic now that I plan to use to make a Sambal Oelek type of paste. I’ll have a video of it on my channel in a week or so.

I might have to plant some Tabasco plants next year and try your recipe.

[trudyhoffmann]

I had a mash that I did in the fridge. Got lost for 6 months, it was fabulous. I usually go for 3-4 months in the cellar and boy howdy good stuff. I think the longer ferments are better, well rounded.

[williane]

I started sweating watching this! Got sixty chilli plants from seeds this year so will be making all sorts of varieties of sauce this year.. great video

[dunbarautomotive]

Great job, 👍
I like 6 month fermentations but to each their own. Keep it up, sir.

[MrMojitoguru]

Im a Tabasco collector and fan. I grow and use them as wwll in powder and fresh forms. Thank you for this as well as the links for fermentation. 👍🏻

[ChooRoo]

This guy is legit and awesome. Much love from South Australia!

[kneegrow]

I just planted my Tabasco plants, and this was basically my plan. I will be adding onion and garlic to the ferment.

[vernabadenhorst]

Tobasco sauce will always be king and great video. I'm definitely going to try making this and it'll also maybe just last me for a week. Maybe I should start with 2 batches and let the one batch ferment for longer. I mean if Tobasco can ferment their peppers for 3 years I can too!