Recipes

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

RELEVANT LINKS:
How to Ferment Peppers/Make Pepper Mash: https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-make-fermented-pepper-mash/
Masontops Fermenting Lids: https://amzn.to/2KWtuNR (affiliate link)
Louisiana Style Hot Sauce Recipe: https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/homemade-louisiana-hot-sauce/
Tabasco Sauce Recipe: https://www.chilipeppermadness.com/recipes/tabasco-sauce/
Thermoworks PH Meter: https://alnk.to/6bSNPKf (affiliate link)

As an Amazon Affiliate, I earn from qualifying purchases, or I get commissions for purchases made through links in this post.

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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

24 Comments

  3. Gratefully Deadicated

    I like cayenne peppers more (i.e. Crystal's Hot Sauce) than tabasco peppers. I have always found "McIlhenny" tabasco pepper sauce to be all heat and no flavor.

  4. nopigeon

    Thanks again for another great recipe. On another subject though I was wondering how you keep your different peppers from cross breeding. I understood if 2species are less than a mile and a half apart they will 'cross breed'?

  7. Buddy the Pigdog

    Solid procedure. I make a lot of fermented sauces but haven’t seen my brine turn a brown color like yours did. Maybe it was just the lighting. Or maybe slightly different bacteria in your environment

  9. Edward Pate

    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!

  10. Roy

    I'm a Tabasco freak and will be planting my peppers next spring…thanks for the confidence

  11. finca rosa

    Just made my 3rd batch this year. I opted to cook this batch today. So it'll last longer. And maybe send some back to my son in law for Christmas.

  14. D Lighted

    I had a jar of tomatoes explode in the middle of the night. I thought someone had broken a window and was finding glass shards two weeks later. 🤗😮🙄😮🤗

  15. Scott W.

    Have you ever had biomass escape those silicone self burping lids? I know when I do cabbage, particulars rise with the foam and can prevent the seal from staying sealed

  16. Robert Baldwin

    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.

  18. Richard Wozniak

    Salted ground chili all the way in a chili mash – the brine gives you more risk of mould , less moisture the better. I do it with raw salted chili mash and ferment for 4 weeks then mix the concentrate with vinegar and it comes out great, fermentation stops at a certain point – Tobasco let it mature after the fermentation has run its course further for a few years. and that is the signature flavour.

  23. Tvideo

    True Tabasco sauce by the McIlhenny family on Avery Island Louisiana is the best pepper sauce going IMHO. Any other sauce using tabasco peppers might make a nice sauce too, but unless you are aging it in oak barrels for a few years, and using the McIlhenny family recipe, it won't be the same. I have been gardening for 50 years, and have been making my own pepper sauce about that long too. Using tabasco and other peppers (lately Datil peppers running about 200,000 to 300,000 on the Scoville scale which my son and I grow and sell in Florida) And I make some very good ones with their own really nice flavor profiles… but they aren't Tabasco from the original. That one is unique indeed.

  24. lisa reaume

    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. ✝🛐

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