Homemade Tabasco Sauce

1. 1

   First, remove the stems from the hot peppers.

2. 2

   Weigh the peppers and note down the weight.

3. 3

   Roughly chop the hot peppers and place in a mortar.

4. 4

   Removing the seeds at this point creates a nice looking sauce, but it will be less spicy than if you leave the seeds.

5. 5

   Mix the salt (3% of the weight of the hot peppers you weighed in Step 1) into the peppers and mash.

6. 6

   Boil a jar to sterilize.

7. 7

   Transfer the mixture to the jar and add the grain vinegar (50% of the weight of the hot peppers you weighed in Step 1) and combine.

8. 8

   Let the sauce sit in the refrigerator for 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.