Homemade Tabasco Sauce

[@ppangeli]

Great Lesson, thank you, I make it similar with peri peri peppers, they look like tabasco, Red, thin and short . I ferment in vacuum bags, just peppers and pineapple and salt 3%, no liquids or brine. For at least a month or two, after that it goes to the fridge for until I need to make more sauce

[@texNoz]

I've fermented Carolina Reapers 8 years ago and still have about a gallon. OMGoodness the taste gets deeper and richer every year. I went in with a bit more salt and got things started with a little splash organic vinegar for the bacteria. The family loves it in salsa.

[@edwardpate6128]

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!

[@dmac7403]

Hottest doesn't mean best or good ,at a certain point it's to hot after a certain point it's heat and nothing else not for me .

[@richardhorn7688]

Amen

[@dougcornwall3046]

Lol Tabasco is not that hot. The flavor is what make Tabasco great. If it's too hot for you try packages of taco sauce.😢

[@tombryant5029]

I love hot and spicy. I can take quite a bit of heat. That said, I DESPISE cayenne only sauces like Frank's Red Hot or Texas Pete's. My personal favorite is Sriracha. It has a nice garlic aspect and good kick.

[@foddy2030]

​@dougcornwall3046 the flavor is vinegar... if you want to try a better hot sauce with pepper flavor, try Cholula or Melinda's hot sauces

[@gatovillano7009]

at 8:21, if you want to stop the fermentation without altering the flavor of your sauce, the trick is to freeze it. Water expends when it freezes, so the water inside the bacteria will expend and break their cellular membrane. The other solution is to cook it (I noticed that you mentionned cooking at 14:00). I sometimes cook it when it is the flavor profile I want. the heat wil caramelize the sugars. It will change the sauce completely.

[@ChiliPepperMadness]

Great input. I usually like to cook mine for that very reason. Personal taste, though.

[@TheAnnoyingBoss]

I just dont like to freeze my food. It changes the consistency. I mean im not a complainer i will eat a bag of frozen tator tots and bbq sauce straight up but you freeze and thaw a steak and cook it its nit the same as if you go buy it cook it that day. You freeze and thaw your stuff and you loose it

[@reodds]

Great video! One tip, you do not need any special covers for the Ball jars during fermentation, just screw on the lid, and keep it in a cool dark place. The jars are made to deal with the CO2 gas that is produced, and will not burst. I've been making sauerkraut this way for years, with great results, and without a single "fatality"!!

[@ChiliPepperMadness]

Thank you! And thanks for the input!

[@sarmatiko]

I love the brine method - it's almost foolproof and gives really nice results. I couldn't grow enough Tabasco pods to make the sauce (С. frutescens varieties were always kind of bad with germination for me) but I use mix of multiple other varieties (Annuums, Chinense) and added vegetables like beets, garlic, onions to make ferments. It's also nice way to solve "what should I do with assorted chili harvest?" issue. Throw everything into a jar with brine and you can forget about it for six months easily, and make sauce later when you need it.

[@roy4091]

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

[@foddy2030]

Which type of peppers will you be planting?

[@lisareaume3857]

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. ✝🛐

[@ChiliPepperMadness]

Sounds great! I love it!

[@MohamedAlhashmi-ee4fw]

انا من محبين الشطة وساقوم بتنفيذ تعليماتك..شكرا جزيلا على هذا الابداع

[@noob19087]

5:23 You can use a balloon with a small hole poked into it similarly. Though obviously that only works for bottles.

[@boogitybear2283]

Tabasco is the greatest Hot Sauce ever invented! I recently visited the Factory and my addiction to it increased drastically!

[@ChiliPepperMadness]

Awesome! Give the homemade version a try.

[@gatovillano7009]

I love doing lactic fermentation 🙂 At the moment I have 2 fermentations: One is habanero peppers that I will use to make a sauce with pineapple, ginger, garlic and cilantro; the second is cherry peppers to make a very simple sauce with garlic and cilantro and something else I haven't decided yet (maybe mango or jam). Of course, I will use the brine instead of vinegar when I make the sauces. I love cherry peppers. They might have less heat but a lot of flavor. When I ferment I don't use fancy lids. I like to burp it by slightly unscrewing the jar. The amount of CO2 in the jar is a clear indicator of the bacteria activity. When I get almost no CO2 from burping, it is time to make sauce 😝 Also, I believe the term you were looking for when you were talking about the brine is a selective environment. I'm a biochemist who works in a chemistry/microbiology lab, so it is a term we use regularly 🤓

[@ChiliPepperMadness]

I love it! Keep it simple!

[@bobbyplatt7654]

I believe you are the pepper master sir thanks for all you teach us..

[@ChiliPepperMadness]

Just sharing the spicy food love! =)

[@dmick9168]

definitely will try this! I am growing tabasco peppers on my patio! Hoping to get a yield before we get snow.

[@ChiliPepperMadness]

Fingers crossed. Hope you will enjoy it!

[@DruggiePlays]

I made yogurt the same day my hot sauce and i put toothpick in the yogurt and swirl in the brine to give a headstart for the lactobacillus outcompeting the "bad" ones

[@mistyriennett5902]

I am so excited to make my own Tabasco Sauce. My husband loves it. I grew 3 Tabasco plants this season. I am overflowing with lil Tabasco peppers.

[@ChiliPepperMadness]

Let me know when you do. I bet you will love it!

[@darekwhiting9026]

I made this for the first time it turned out great. I did use some of the brine and omitted the extra salt and water

[@ChiliPepperMadness]

I am glad to hear that - enjoy!

[@cydrych]

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.

[@ChiliPepperMadness]

I love it! Crystal is a great brand.

[@MattTessaro-e9k]

I love your website and now I discovered your videos. Thanks Mike, you do all chili's justice.

[@ChiliPepperMadness]

Thanks, Matt!

[@fincarosa6767]

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.

[@ChiliPepperMadness]

Nice. I love it.

[@bache2493]

Thank you for showing your recipe and your making process. It was very informative. Greetings from Germany. Thumbs up 👍👍

[@ChiliPepperMadness]

Thank you and enjoy!

[@LowEffortGardening]

This is a perfectly executed video. In addition to being helpful, it was insightful. I realized that the peppers that I had grown are not tobascos. I have no idea what variety is out back but its a hot one. Thank you for making this video. I have already put the information in it to good use but I made one experimental change. I added a teaspoon of whey from a recent batch of yogurt.

[@ChiliPepperMadness]

You are very welcome, enjoy!

[@jkatkat7950]

love tabasco and for the first time grew my own tabasco peppers - will 100% be making batches as soon as ! have enough ripe peppers - now to source bottles!!

[@ChiliPepperMadness]

Exciting times ahead ;)

[@greggramig910]

Awesome channel, My wife as a little girl had the responsibility to grind the peppers in a moccahete. In the late 1960’s her mother discovered that you could put the peppers in an Oyster blender and liquify seeds and all. We never noticed any bitterness and we always have at least two quarts or plus on hand for the week.

[@ChiliPepperMadness]

That is awesome! Great story. I just love making hot sauce.

[@greggramig910]

@@ChiliPepperMadness We love hot sauce too. Just made 6 quarts Kimchi and have a bag of peppers left that I am making your Tabasco and Louisiana hot sauce. Very excited. Also have 6 quarts of sour kraut fermenting, like hot sauce it’s great on everything. Cheers

[@ChiliPepperMadness]

@@greggramig910 I love to hear it! I like making kimchi as well. Extra spicy!

[@greggramig910]

@@ChiliPepperMadness spicy it will be, put finger in Kimchi paste and in mouth and couldn’t feel my tung 🤪. BTW, got those peppers at the Asian market, just said “hot peppers”, 🌶️ a gross 🧯understatement🧨

[@vernabadenhorst8102]

Tobasco sauce will always be king and great video. I'm definitely going to try making this and it'll also maybe just last me for a week. Maybe I should start with 2 batches and let the one batch ferment for longer. I mean if Tobasco can ferment their peppers for 3 years I can too!

[@ChiliPepperMadness]

Thank you so much! And I hope you will enjoy the process. Let me know how it goes please.

[@edyhermawan269]

Very inspiring. I will make my own hot sauce this weekend. There is no Tabasco pods here in but I am using the other varieties that quite common in Java. Thank you so much.

[@ChiliPepperMadness]

You are very welcome - have fun!

[@Nicoleen-e1h]

Thank you for your recipe, I also make my own, I luv Jalapeno sauce 😋

[@ChiliPepperMadness]

I'm a big fan of jalapeños!

[@dennismoore8351]

I did not have a great Tabasco harvest last year. The year before was great and I bottled several bottles of the green pepper sauce. I still have one bottle left. This year, I started 16 Tabasco seeds and they all germinated. I am hoping to have a much better harvest this year.

[@ChiliPepperMadness]

I hope you will! Keep me posted.

[@nannettethornton2461]

Use white painters tape when labeling, it comes off without leaving residue and will let you write on it with pen or pencil.

[@ChiliPepperMadness]

Great tip!

[@trudyhoffmann6405]

I had a mash that I did in the fridge. Got lost for 6 months, it was fabulous. I usually go for 3-4 months in the cellar and boy howdy good stuff. I think the longer ferments are better, well rounded.

[@ChiliPepperMadness]

Yes, thanks for sharing your experience.

[@Sept12Coo2]

I love this! I just got my first plant, 2 yrs. old now with lots of peppers! From Baton Rouge, LA

[@ChiliPepperMadness]

That is awesome! Congrats!

[@marcosbernardo6789]

That's amazing! Thank you very much! We do it differently in South America with our Beloved Peppers. But, I'm so delighted to see and to hear your fantastic presentation! You did good, My Brother! 👏🏾👏🏾👏🏾💪🏾💪🏾💪🏾👍🏾👍🏾👍🏾😍😍😍

[@ChiliPepperMadness]

Thanks so much! I LOVE so many South American dishes and sauces.

[@williane103]

I started sweating watching this! Got sixty chilli plants from seeds this year so will be making all sorts of varieties of sauce this year.. great video

[@ChiliPepperMadness]

Wonderful! Enjoy!

[@joseantoniodavila2752]

Thank you. I made your Tabasco recipe and also the Louisiana one and it came out great. We have sherry vinegar in Spain, which I don't know if it is sold in other countries. That vinegar ages in oak barrels. What we don't have in Spain are chillies!

[@ChiliPepperMadness]

You are very welcome! Enjoy =)

[@KaoV1983]

I’ve not made any hot sauces yet. I’ve bought a number of them at the farmer markets. Thanks for the video, it’s on the to do list!!

[@ChiliPepperMadness]

Let me know how it goes and have fun with the recipe.

[@St0nehead999]

⭐️⭐️⭐️⭐️⭐️ Well now, that’s one mighty fine recipe! Thanks a bunch! I loved everything about it. I make mine pretty similar, do some fermentin’ too, but y’all oughta try tossin’ in a little mango to that sauce. It turns out somethin’ downright unbelievable. Just one heck of a sauce, I tell ya! My guests go wild for it, especially when it’s served up with a good ol’ steak.

[@ChiliPepperMadness]

You are very welcome - very happy you and your guests enjoy it!

[@pmthomas7144]

Love your videos, recipes and website! Great tutorials which makes one want to jump right in. Fantastic organization and layout. Now to try some recipes! Did the Avery Island thing in May so the Tabasco recipe will be first. Too bad it's not possible to source some consumer sized oak barrels.

[@ChiliPepperMadness]

Thanks so much! 😊 I hope you like it. I know, it would be interesting to do it all in an oak barrel.

[@call_me_n8]

i LOVE tabasco! its amazing on EVERYTHING!!!

[@martinbisschoff988]

As a South African I have grown and made hot sauces for ages. I LOVE the stuff.....but.....Next morning in that "little white room? Well... the THREE TENORS in their heyday? Got NOTHING on me!!! 😆

[@Bandit86b2]

Cringe

[@I_drive_porsches]

Lmao 🔥🔥🔥

[@vernabadenhorst8102]

Lol...I hear you! I'm also South African...hey from Cape Town!

[@jimskarw25]

I’m going to try this with Thai Dragon peppers….what do think?

[@TheBodieClan]

Shout out from CAPE TOWN. 😂😂😊😂😂

[@LittleIvyJo]

I grew my own tobasco plants for 2 years before i finally got enough peppers to make my own. Ill start it when i get a chance

[@ChiliPepperMadness]

Sounds like a plan. Let me know how it goes!

[@MrMojitoguru]

Im a Tabasco collector and fan. I grow and use them as wwll in powder and fresh forms. Thank you for this as well as the links for fermentation. 👍🏻

[@ChiliPepperMadness]

You are very welcome! I am glad those were helpful.

[@ericprobinson]

Louisiana hot sauce is made in New Mexico just south of las cruces.

[@flavianocruzjr-e7j]

Live here from Philippines 🇵🇭

[@dunbarautomotive]

Great job, 👍 I like 6 month fermentations but to each their own. Keep it up, sir.

[@ChiliPepperMadness]

Thanks!

[@adrainchester266]

Out of interest can you please give a reason for the 6 month preference? Does it give a deeper more depth of flavour but still with the heat?

[@TTigrett]

Thank you for making this video, it definitely gave me inspiration to make homemade Tabasco sauce❤️🌶

[@ChiliPepperMadness]

I'm so glad!

[@UncleBubbatheOG33]

Looks great, just gotta plant some tabasco this upcomming spring with a few other handfuls of different strains and phenos. Going to be doing a variety of sauces thanks for sharing all the ones you have. My quick go to for salsa, cherub tomatoes (1qt) 1/2 yellow sweet onion, 3-4 medium Jalapenos, a tbs of minced garlic, 2 tbs sea salt, and lime juice to own taste. After blending to desriered consitancy, I Bring to it to a boil and boil it down to desired consitancy, let it cool and jar without sealing with vaporlock and the batch keeps in the fridge for awhile. Since I eat so much of it on eggs, tacos, with chips etc dont exactly know how long it will keep for as I usually run out and gotta make more, lol But getting back into gardening and learning about shelf stable canning and other preseving methods.

[@ChiliPepperMadness]

Nice!

[@tonyjohnson5958]

@@UncleBubbatheOG33 I started growing them at about Memorial Day weekend and over 2 plants I’ve picked about 2 gallon ziplock bags of red Tobascos. And they are HOT!

[@Medwest]

You are a dream come true my man ! ❤🎉❤

[@SteveBlack-yh4bc]

Hiya loved the video, will make my own

[@ChiliPepperMadness]

Excellent!

[@thirdcoastknuckles]

I’m definitely growing more Tabasco plants next year. They are just such great producers with plenty of heat and their peculiar flavor that only they have. They did great even in the horrible heat in SW Louisiana we had this year.

[@ChiliPepperMadness]

Great plan for sure. Go for it!

[@evyberm801]

This looks amazing, I wil absolutley try this! Thank you sir! I love the rest of your videos as well. I literally JUST made your cheese sauce! ❤

[@ChiliPepperMadness]

Awesome! Thank you!

[@ZxFALLENsK8rxZ]

Love your channel man! Very informative and inspiring to take a crack at some capsaicin concoctions!

[@ChiliPepperMadness]

Thanks for watching!

[@can-i-go-now]

Can't wait to try it- maybe have to use some other peppers as Tabasco is hard to find where I live.

[@ChiliPepperMadness]

Hope you will enjoy!

[@ZahraMustafa-f2f]

Easy method .I like it

[@amoscorvus]

Perfect. Just what I needed. Thanks!

[@ChiliPepperMadness]

You're welcome!

[@revo2814]

Great video.....I grow Siling Labayo peppers. basically, a tobasco pepper that grew wild in the Philippines. It is 3x's spicer and make a great sauce

[@ChiliPepperMadness]

Thank you!

[@buddythepigdog4404]

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

[@terenceoleary9381]

Another great recipe to make thank you Chef , Might add some smoked oil I made recently 😊

[@ChiliPepperMadness]

A nice addition!

[@rembautimes8808]

Really enjoyed your video and just joined your channel 😂

[@ChiliPepperMadness]

Welcome aboard!

[@SanJoseDale]

Mike, does the fermentation process tame the heat of the chili’s at all?

[@ChiliPepperMadness]

It tames it a LITTLE, but really more mellows things out. You'll still get plenty of heat.

[@hopesellers1031]

I love hot sauce. Thank you!

[@jasonmanfredo1697]

Thanks for the recipe! Does anybody know a way to keep the peppers in the brine with other household equipment?

[@imkadosh]

Dear Chili Pepper Madness, your are a genius!! I love your "my favorite tabasco chili sauce", Tabasco!! It's the best chili sauce in the whole wide world. So, because I don't have tabasco chiles I will use another kind of chiles using your method and see how it will come at the end. Thank you for using your pH tester. I am in need of getting one, and your review already helped me. All the information you have given is all very important. I thank you so much for this professional and easy method!!!

[@ChiliPepperMadness]

I am happy I was helpful. Thank you and enjoy!

[@michaelnorman4476]

I have made quick stove top vinegar type hot sauces, but fermented is what I make the most in love the most.

[@ChiliPepperMadness]

Amazing!

[@ScottWConvid19]

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

[@outlawjjsmith]

Can you use this recipe for other peppers?

[@ChiliPepperMadness]

Yes, absolutely. This works with any chilies you have.

[@tvideo1189]

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.

[@ChiliPepperMadness]

No, definitely not the exact same. They have their process down. However, I DO love the flavor of this sauce on its own, and really love home grown tabasco peppers. So good. I LOVE datils as well. GREAT peppers. I've been thinking of doing my own datil sauce. I just visited St. Augustine. Datils everywhere!

[@tvideo1189]

@@ChiliPepperMadness It surprises me that the Datil pepper is so little known outside the NE Florida area. The flavor is unique and makes a GREAT hot sauce. My son and I are growing Datil peppers from seed acquired from people maintaining the original strain as best they could. Of course, genetics behaving the way they do, I really don't know how true they have bred over all these decades... but wow, they are really nice peppers. I do know that extensive scientific research on the DNA of these peppers has definitively shown this strain to be from the original St. Augustine peppers because they are found nowhere else in the world. The Minorcan settlers in this region grew them extensively, but the Datil did NOT come from Minorca despite local folklore. Try them, easy to grow and use. They don't store well so converting to sauces, etc. is really the best use. Pick when yellow or BARELY starting to go red, don't let them grow much longer than that on the plant.

[@brianblas7400]

So I bought this set up jar you have. I used good peppers everything was clean. And mine grew some kinda yeast. Idk why but but I used this same method. I'm trying again tonight so I'll see how it works

[@ChiliPepperMadness]

It's likely kahm yeast, which is common. It's not harmful, but does affect the flavor.

[@NovaNexus369]

Thanks for the video! What can we do with the leftover brine? Any special recipes for it? Thanks in advance.

[@ChiliPepperMadness]

You can use the brine to continue fermenting another batch or pickling. It's good for marinades, worked into salad dressings. Quite a few uses, actually.

[@NovaNexus369]

@@ChiliPepperMadness Thanks a lot for the prompt response.

[@Steveshappylittletrees]

Tabasco is amazing on many things. Especially eggs, fried chicken and fish 👍

[@ChiliPepperMadness]

Oh yeah - so good!

[@xdviper4518]

Looks pretty legit. Tabasco is my favorite hot sauce.

[@ChiliPepperMadness]

Enjoy the recipe!

[@michellegreenspan2866]

If I don’t have enough peppers right now, can I freeze them until I have enough and then ferment them?

[@ChiliPepperMadness]

Yes, you can do that. It's best to have some fresh peppers in the mix to ensure fermentation, but you can use a mix of frozen (thawed) and fresh. Let me know how it turns out for you.

[@buddydavidson8549]

Tabasco is my favorite hot sauce I eat it with everything matter of fact I need to run to Walmart today to get another bottle of Tabasco

[@kneegrow3906]

I just planted my Tabasco plants, and this was basically my plan. I will be adding onion and garlic to the ferment.

[@ChiliPepperMadness]

Enjoy!! It's one of my favorites.

[@agmajsterek1894]

I watch your videos and I love them. I would much appreciate it if you could bring the Scoville’a scale when talking about hottnes of the peppers and the final product Tabasco I know is about 3000 Scoville’a im looking for something a little bit hotter but no more than 10000 Scoville’a

[@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'?

[@ChiliPepperMadness]

Yes, they can wind up crossing, so some people use nets to keep things separated. Currently I just acquire new seeds every year to grow different peppers.

[@nopigeon]

thanks Mike. My husband didn't want the habanero peppers crossing with his favorite datil peppers. Should I tell him datils ARE habaneros?@@ChiliPepperMadness

[@ChiliPepperMadness]

Haha, well, datils are definitely a pepper of their own. I was just in St. Augustine. They sure LOVE them there!

[@nopigeon]

that's where I buy my datil plants. I live about an hour south of St A.Thanks@@ChiliPepperMadness

[@happymonk4206]

Tobasco is my absolute favorite hot sauce (original). I have a history book on it. It has recipes from the south. I haven't tried but two other flavors, jalapeño and chipotle. Both are delish.

[@ChiliPepperMadness]

Yum indeed!

[@DenizBo]

Hi is it possible to use dried chillies for that? Cheers

[@ChiliPepperMadness]

Absolutely!!

[@DenizBo]

@@ChiliPepperMadness thanks for the fast reply i have a Ton of dried chillies from last year now I can experiment.

[@bjdaxom9555]

Simple and great 👍

[@ChiliPepperMadness]

Thank you!

[@Njazmo]

During the winter times, specially at holiday season, I like to make my own mustard, and you can spice it up with some chili. Here in Finland, we make ham at the eve of x-mas, and it'd be coated with mustard and breadcrumbs. Just a thought, if you want to make a seasonal chili video. 😉

[@ChiliPepperMadness]

I love it!

[@galelivelsberger7473]

Wow, how do you make mustard

[@billygoat2260]

I love this!

[@joseramonalvareztovillacas235]

Hello! I want to bottle and seal them to keep them at room temperature, could you please show me how to keep them at room temperature longer and how long it could last that way. I really like your videos. greetings !!

[@ChiliPepperMadness]

Look up the water bath method of preservation. I have some information here that applies to hot sauce as well: www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-pickle-chili-peppers/

[@ronaldyeater3322]

Sup mike, that's awesome, I've tried many years ago fermenting chilies in general, wasn't good result lol, the equipment today didn't know, this was such an eye opener lol. Live tobbasco, tyvm tc 🌶️

[@ChiliPepperMadness]

Thank you, Ronald! I am glad!

[@abdelkhalak73]

looks amazing! I wonder if we can use dried chillies.

[@ChiliPepperMadness]

You certainly can. I have a video on How to Make Hot Sauce with Dried Chilies: kzbin.info/www/bejne/pKPKqJmJZ6qkoKs. If you want to ferment, though, you might need a fermentation starter, or you can add in some fresh chilies to get it going. Enjoy!

[@pensadorrealista2825]

Thank you for your instructive video.

[@ChiliPepperMadness]

Glad it was helpful!

[@pensadorrealista2825]

@@ChiliPepperMadness Sir, you know I have been preserving pepper in a different ways but your explanation will help me to keep it long. In Africa we have a lot of people producing pepper but almost few are preserving it professionally. Thank you once again.

[@ChiliPepperMadness]

I'm always glad to be helpful.

[@pensadorrealista2825]

@@ChiliPepperMadness Thank you so much may God give you more open spirit.

[@carlosadrianob.blanco6521]

Many thanks CPM for the homemade tabasco sauce recipe. Greetings from Brazil.👏👏👏

[@ChiliPepperMadness]

Sure thing! Enjoy! I just visited Brazil, in Iguazu Falls and Rio. Beautiful!!!

[@smievil]

2:01 i've seen a pretty cheap "piri piri sauce" that mentions it contains a little habanero and cayenne, like what about piri piri's though

[@maccan1994]

Nice sir, what it taste will like sambal (indonesia sambal?)

[@ChiliPepperMadness]

There are some similar flavors, but this hot sauce is more of a finishing sauce, much more vinegary.

[@samadwilles.w.a.g9820]

Thank u its necessary to use glass or not

[@chefanthonydispensa]

A true banger my fried!

[@ChiliPepperMadness]

Enjoy!

[@patricegohier922]

Thanx from France !

[@ChiliPepperMadness]

You're very welcome!

[@nincigo9499]

Do you think dried rehydrated chilli peppers would work? They are not in season right now, but I have some that I dried.

[@ChiliPepperMadness]

Yep, you can ferment dried pods. You might need a starter to get fermentation going, or you can use a mix of dried and fresh peppers.

[@drrahilakurdi5943]

Very nice ❤❤❤❤❤

[@michaelclayton1827]

My fave is garlic tabasco. How do you suggest adding garlic without the garlic oxidising and putting a vluish tinge to it?

[@ChiliPepperMadness]

You can blanch the garlic briefly to help with this, though it dulls the flavor. I've never had an issue with it turning blue when I ferment, but I know it happens. You can also add it in later, or even cook it down a bit first.

[@michaelclayton1827]

@@ChiliPepperMadness Thank you! I'm definitely giving it a go

[@lmdunkin1088]

Question.....I am a newbie to making tabasco sauce. I love to ferment and cannot wait to try this method. Once complete, do all the bottles need to be refrigerated? Can you water bath can to extend shelf life??

[@ChiliPepperMadness]

It's up to you on refrigeration. It may continue to ferment out of the fridge and if you don't cook it. Check out the main recipe post here. www.chilipeppermadness.com/recipes/tabasco-sauce/ Of this page on hot sauce refrigeration. www.chilipeppermadness.com/frequently-asked-questions/refrigerating-hot-sauce/ Let me know if you have anymore questions.

[@clancycreations]

Thank you so much for your channel and all the useful videos/recipes! 💜👍 I grew Armageddon peppers this year and am not fully sure what to do with them as, for me, they’re too hot on their own 😂🤪👍

[@ChiliPepperMadness]

I have a lot of recipes in the site to help! Definitely good to preserve them in a way that you can use them sparingly.

[@clancycreations]

@@ChiliPepperMadness Thank you! These are tear gas minis 😂💜👍

[@nenelibsw5032]

Easy and straight to the point! What kind of ph meter you have there?

[@ChiliPepperMadness]

I have one from ThermoWorks. I'm an affiliate there. Works great.

[@belliott538]

Have you done a Chili Pequin Sauce? Love your Channel! Cheers! From Southeast Texas!

[@ChiliPepperMadness]

Not yet! Hopefully soon!

[@carloslouchard2111]

Do you know the Brazilian Malagueta pepper?

[@ChiliPepperMadness]

Yes, great to grow.

[@jimcox2715]

Hello. What is the ratio of vinegar to pulp? Weight and volume?

[@thehomeeconomistskitchen9307]

Can I use himalayan pink salt for the brine?

[@ChiliPepperMadness]

Yes you can.