Tabasco Style Hot Sauce Recipe Part 1

In this video I will show you how to make your own Tabasco style hot sauce! This hot sauce is seriously delicious! I use Piri Piri chillies, but you can use any chilli peppers you like really! I also show you how to make an inexpensive Fermenting Jar with an airlock!

For the Fermenting jar with airlock:

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[BravingTheOutDoors]

If you want to do it justice you really need a small ex wooden cask and go through a proper three year fermentation. Otherwise its not really "it". Then do the three weeks of 30% vinegar and run it through a foodmill. That's likely the closest you can get from all the info I gathered. Plus, make it from Tabasco peppers!

[elvisbrusli]

Hello from Algeria i started first step today

[puretoronto]

Today we will be be making Tabasco sauce with peppers that aren’t Tabasco. Tune in tomorrow when we make tomato sauce with watermelon 🤷‍♀️

[MarvelousLXVII]

Love your videos--hope you didn't get metal filings in your sauce lol. Great videos.

[mr.zardoz]

Someone please donate an Oak barrel to this mans awesome channel! 🌶🌶

[GolDreadLocks]

Hello!, those peppers are actually called 'birds eye'peppers-a. k. a. Thai chillies

[allskoolguru]

Hi there, in one of the how its made videos on youtube McIlhenny company uses 70% 30% mixture of vinegar. my question is it 70% vinegar or 30% vinegar? thank you

[alephtaph]

Thank you so much for the great videos! I really enjoyed them and I learned a lot. I tried this recipe, followed your instructions, kept everything clean, used a airlock but after 5 days I had white mold on the top. I used 6% salt. Any ideas of what went wrong? Thank you!

[bradleykaufmann]

I really appreciate your videos. Have you ever successfully germinated seeds after fermenting a mash? It's so convenient having handfuls of clean seeds after sifting. Thank you.

[adriaanveltmeyer]

VERY GOOD EXPLANATION AND BEAUTIFUL LOOKING SAUCE. WHEN I HAVE FINISHED FERMENTING CHILLIES I DEHYDRATE THE PULP AND TURN IT INTO CHILLI POWDER.

[RhynoT]

Hey chili 🤴! I'm just now getting around to making my own sauce using your methods, a friend of mine grows his own peppers but hates hot stuff so he gives everything to me. I'm sure my first (test batch) will go wrong, so I had a few questions. Looking to make a Tabasco style sauce, like the video. When fermenting a mash, does the amount of headroom still matter? I filled my fermenting jar about 1/3 full, so lots of space. Also, to make sure my salt pepper ratio is correct, I measured 290 grams of peppers and blended it with 17g of organic sea salt.

[butterpops]

Substitute those peppers for
Red Savinas

[dru]

Seeing this was done 3 years ago I can almost imagine you don't use that top any longer due to rust and the sharpness of the cut destroying that rubber insert. Am I wrong?

[lehthanis]

Heya you never clarified on this one. I'm about to start mine finally. I'm still confused about the salt. In video you mention 6 percent for 1 month ferment. But in comments you mention 2 to 3 percent. plan on doing 60 to 70 percent vinegar. So what salt percentage should use?

[lehthanis]

Also. I'm still confused about the salt. In video you mention 6 percent for 1 month ferment. But in comments you mention 2 to 3 percent. I plan on doing 60 to 70 percent vinegar. So what salt percentage should I use?

[adamcartermi]

Throw in some charred oak blocks from barrels, they sell on brewing stores.

[IslenoGutierrez]

Shaun, can I ask…what made you go with 6% salt rather than the 2.5% the Tabasco plant uses? And did that produce a better tasting sauce or saltier tasting sauce than Tabasco? Thanks.

[RoshanKumar-esme]

Sir u
mentioned vodka is it brine and vodka work same

[tooslinamino]

Is it still Tabasco if u don't use Tabasco peppers?

[lehthanis]

Many thanks btw! Your videos are awesome and inspiring!