PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Aged Hot Pepper Sauce
  Back To Index
    Aged Hot Pepper Sauce

    The Tabasco website describes how they do their sauce and there are a number of web sites that describe the process. Simply put you harvest ripe chiles of whatever color, crush or grind them (I run them through the food processor with the chopper blade), put them in a non-reactive container and put about three tablespoons pickling salt per estimated pound of chiles on top. Put on a loose lid and let sit for 3 to 6 months. Tabasco lets them ferment in a wooden barrel for three years but most of us don't have a constant temperature salt mine to do this in. You will have to keep a sharp eye on the chiles to avoid mold. To make it easier I put 1/3 cup white vinegar (5%) on top of the chiles after the first week, helps to fight mold and/or mildew. I've tried keeping the crock in the refrigerator but it seemed to make the mold worse.

    I've modified my approach through the years, I now gather the chiles daily (I plant up to 50 plants each year), wash them, air dry, toss into large ziploc bags and when I get enough for a one-gallon crock I chop them. Sometimes that's once a year depending upon crop and weather, sometimes it's three or four times a year. The current batch that is mellowing was laid down in mid-November 2000 and went moldy on me three times. Each time I spooned out the mold down to unaffected chiles, added a little vinegar and continued on. I had the time Sunday so made the sauce. I like to let it mellow for up to ten days, allows the vinegar and chile stuff to blend and takes away the sharp vinegar taste. I stir the stuff daily with a non-reactive spoon just to ensure an even blend. Sometimes I add garlic powder to taste but not often, I'm sort of a purist on my Louisiana hot sauce. After all, I live in Louisiana. HTH

    From: George Shirley
    Posted By: George Shirley, Via: Chile Head Mailing List
    Post Date:

    *BACK TO HOT SAUCE*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2004
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA


PepperFool.com