This recipe for homemade tabasco sauce teaches you how to make tabasco spicy sauce that is used for chicken by utilizing tabasco peppers grown in your own garden, along with vinegar and salt. Both fermented and unfermented varieties are available. If you've ever entertained the notion of making your own Tabasco hot sauce at home, I can provide you with the recipe that guarantees flawless results every time. I have been making my own hot sauces for a number of years now, and this year I decided to plant tabasco peppers in my garden just for the purpose of making this sauce. One of my absolute favorites among condiments is tabasco sauce. Some people in the chilihead community dislike Tabasco Sauce because it has a vinegary flavor and a lower level of heat compared to other hot sauces that are currently on the market. In spite of this, I have a great deal of respect for the Tabasco brand as well as the McIlhenny Company, which has been producing the sauce since 1868 on Avery Island, Louisiana, and was founded by Edmund Mcilhenny. 
Despite this, I have a tremendous deal of respect for both of these entities. They were largely responsible for the industry's inception as they were the ones who introduced hot sauce to the general public. In my view, any organization that has been in operation for such a significant amount of time and has maintained such consistent levels of popularity is deserving of respect. In addition, I choose hot sauces that have a flavor similar to vinegar, which is one of the reasons why we have decided to manufacture some of our own at home. I'll demonstrate how to create it in two distinct ways: the fermented version, as well as the non-fermented form. Ingredients for fermented tabasco sauce: 5 ounces of finely chopped tabasco peppers, three teaspoons of sea salt (plus one-fourth of a teaspoon if you're draining your brine), unchlorinated water, and 1 quart, of white vinegar, one cup for tabasco sauce that isn`t fermented: Tabasco peppers, 5 ounces, 14 teaspoons of salt, and white vinegar, one cup. Fermentation of the tabasco peppers is the first step that needs to be taken. You can either put them through a food processor to obtain a rough chop, or you can just use a knife to get a rough chop. Either option will get the desired result. 
Place them into a jar making sure to provide a headspace of at least one inch all the way around the jar. It is possible for the peppers to endure some swelling as the fermenting process progresses. After that, mix together three teaspoons of sea salt and one quart of water that has not been treated with chlorine. While you are pouring the brine over the peppers, give them a light squeeze with your hand to assist them in absorbing the liquid. It is crucial to ensure that the peppers are always covered with brine in order to forestall the spoilage that might result from improper storage. Maintain a daily check on this. When you have finished fastening the lid, place the jar somewhere that it will be shielded from bright light for at least a week so that the contents can ferment. Ideal temps are between 55-75 degrees F. Fermentation reaches its peak activity between the one and two-week mark; therefore, it is imperative that you monitor the progress of the process during this period. It is essential to "burp" the jars on a regular basis by loosening the lids of the containers ever-so-slightly in order to let some of the built-up gases escape. There is also the possibility of utilizing a membrane or an airlock in order to simplify the process of fermentation. Please refer to our post on "How to Make Fermented Pepper Mash" for further clarification and instruction. 
After about a week to two weeks, the fermenting activity will slow down, and the brine will become cloudy and have an acidic flavor. The fermented tabasco peppers should be placed in a pot on the burner along with the brine, and then the vinegar should be added to the mixture. After the brine has been drained, you also have the option of throwing away the brine and placing the solids in a saucepan with vinegar, half a cup of water or more depending on your preferences, and a quarter of a teaspoon of salt. After doing so, you can proceed with the process described above. You might also reduce the amount of brine you use to make the sauce in order to have a more concentrated flavor. More brine Equals saltier. Raise the temperature until it is boiling furiously. Reduce the temperature to maintain a simmer for the next fifteen minutes. Transfer the contents of the pan to a food processor once they have had a chance to get relatively cool. Process until it reaches a silky consistency. It is possible to separate the liquids and solids from the mixture by straining it. After it has been poured into bottles, you can then enjoy the hot sauce. Increasing the amount of water and/or vinegar that you put into the mixture is one way that you can adjust the volume. For the variant that does not involve fermentation. 
Tabasco peppers, vinegar, a pinch, and a quarter of a teaspoon of salt should be combined in a small pot. To make the ingredients more malleable, first, bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes. Once it has gotten to a comfortable temperature, move it to a food processor to be processed. Process until it reaches a silky consistency. A stunning red pepper sauce is waiting for you right there, and it's ready to use. It's very comparable to the original red sauce that Tabasco manufactures, but it has a more vibrant color. The solids can be removed from the mixture of pepper seeds and pulp by straining it. Take a look at how much of the pulp and seeds are still there. Because we are going to strain the spicy sauce, there is no need to remove the seeds from the peppers first.
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