How to Make Jalapeno Tabasco Sauce - Making Green Tabasco Sauce at Home!!!

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and higher in protein.

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta is lower in fat, while parmesan is often more affordable.

Weigh out the peppers and the Prague powder.

Cut the stems away from the peppers and slice them into rings. Wear gloves if you have sensitive skin.

Place the chopped peppers and the Prague powder in your food processor and process until fine.

Transfer the processed chillis to a large mouth glass jar using a canning funnel.

Cover the jar with a double layer of kitchen paper and tie securely with butcher's twine or an elastic band.

Place the jar in a dark place at a temperature of around 22 - 25°C (72 - 77°F) for 4 weeks to ferment.

After fermenting, the flesh of the peppers will be mushy and may have some white fungus on the surface, which is friendly bacteria.

Pour in 190ml of white grape vinegar, put the lid on, and shake for 1-2 minutes.

Place the jar back in its dark home for 2 weeks, shaking every day or two.

After 2 weeks, transfer the peppers to a tall jug and use a stick blender to liquidize any solids that remain.

Place the smooth liquid back into its jar, put the lid on, and allow it to stand for a further 2 weeks, shaking every day or two.

After 2 weeks, strain the pulp through a fine filter and press down to extract as much liquid as possible, yielding about 250ml.

Transfer the pulp to another sterilized jar, cover with white grape vinegar, and add 10ml of white sugar. Stir and lid it for 2 weeks to create a pickled jalapeño relish.

To thicken the sauce, mix 15ml of tapioca flour with 30ml of white grape vinegar and stir into the pepper sauce.

Pour the sauce into a small pot and bring to a boil over medium heat, stirring continuously until it thickens and coats the back of a spoon.

Remove from heat and allow to cool for 15 minutes before transferring to miniature bottles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens