Easy Fermented Tabasco Sauce

[@dizzydragon]

I remember that i was very scared of doing fermented sauces back in the day but i did one with Chiltepin pepper instead of tabascos cause thats what i had and loved it, i gotta do Tabasco for sure now, great video!

[@jackspepperpatch]

Appreciate it! I agree that it’s intimidating until you do it for the first time. Fermented tabascos are a classic you should for sure try it sometime! Next I want to try fermenting a mash made of them.

[@bigpappasquat2213]

I've been making homemade Tabasco sauce for about 4 years. This is a good video, however, I have a few tips if you want! I use about half an onion (peeled apart and cut into large pieces) 3 garlic cloves and about 1/8 tsp of celery seed. On ferm day, put your peppers and celery seed in the bottom. Pack this down tight. Use the onion to lay flat over the peppers and seed, put garlic in. Pack this down tight, too. Set a glass fermentation weight on top. (this is better than the spring) You only need to ferment for 1 to 2 weeks, longer it will be funkier and yeastier. It's all about preference. I use white wine vinegar. You can use the brine to add salt and flavor. It is shelf-stable fermented, but cooking them for 15 mins will meld the flavors and thicken the sauce. After blending and straining, I cook again to thicken it, adding Xanthan gum to prevent separation. Cool and bottle! Awesome video, my friend! 😊

[@jackspepperpatch]

Hi, thanks for the comment! Most of the time I do add garlic and onion to my ferments, really wanted to keep this one simple and traditional though. Haven’t ever added celery seed though! I’ll have to try that sometime.

[@telredwen]

So do you cook it for 15 minutes, blend it with the vinegar and then cook it again and then bottle? How long is it shelf stable for? How much onion and garlic? Sorry for so many question lol

[@JP-mz9iq]

My son is growing tobasco peppers and loves hot sauce. So we are going to try this. Thanks for sharing this video 👍

[@jackspepperpatch]

No problem! Hope that you guys have a good harvest and that the sauce comes out well!

[@kbud3442]

That looks amazing. Thanks for sharing!

[@jackspepperpatch]

Thanks, and no problem! More to come!

[@telredwen]

You are fermenting them for two Months?

[@gildrop]

that's normally how long it takes

[@jackspepperpatch]

I’ve done anything from a couple weeks to a year. In my opinion they don’t change much after the month mark though.

[@ryanshiver9044]

You are the best for this content, I told my friends mom about you she grows too

[@jackspepperpatch]

I appreciate it!! Thanks for spreading the word too!

[@rgerber]

I stopped using sea salt and use swiss mountain salt instead ....since there is so much trash in the seas. No idea if this is any matter

[@jackspepperpatch]

Can’t hurt!