Homemade Tabasco Sauce

fresh red peppers

🥗Healthier: jalapeños

💰Cheaper: banana peppers

Jalapeños provide heat with fewer calories.

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar adds a fruity note.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers a different texture.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a unique flavor.

Chop the Tabasco peppers roughly and place them in a clean half quart jar.

Make a brine with 2 cups of unchlorinated water and 1 tablespoon of non-iodized salt, stirring until dissolved.

Pour the brine over the chopped peppers in the jar, ensuring the peppers are submerged.

Use a weight to keep the peppers below the brine level and cap the jar.

Let the mixture ferment for at least one week, ideally two weeks, in a dark place at a temperature between 55 and 75°F.

Cooking Techniques

Equipment Needed

Spice Level: