How to Make Tabasco Chili Sauce

Tabasco chili sauce is quite easy to make with chili, vinegar and salt ingredients. The taste of chili sauce will vary depending on the region where the chili is grown and the quality of the vinegar. You can make tabasco chili sauce by combining the ingredients, cooking the sauce, finally filtering and preserving.

Table of Contents

Ingredient

500g fresh tabasco peppers
2 cups (500 ml) vinegar
2 tablespoons salt

Combine ingredients

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Choose high-quality distilled white vinegar. Since this recipe has very few ingredients, it’s important that you choose the best quality ingredients possible. Avoid using white vinegar in unlabelled containers; You should look for quality products in glass bottles. Remember to choose distilled white vinegar. ^{[1] X Research Source}

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Choose fresh and ripe tabasco peppers with no dark spots. Choose red peppers that are bright and evenly colored. Avoid squishy and speckled fruits. If you can’t find tabasco peppers or if you have other types of chili at home, you can experiment with any variety. ^{[2] X Research Source}

If you want to try other peppers, choose a hot variety. Red peppers are ideal, but you can also try other colored peppers.
Suitable substitutes include serrano, habanero, and cayenne pepper.

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Be careful when touching the cut peppers. If you have sensitive skin, you should put on disposable gloves before you start working. Chili juice is very spicy and can burn the skin. You also need to wash your hands thoroughly after handling chili peppers. Avoid touching your eyes and face while cooking chili.

Cut off the pepper stalks. Wash the peppers thoroughly in cold water to remove any grit. To remove the stalks, you just need to use a sharp knife to cut the top of the chili pepper and the stem. ^{[3] X Research Sources}

Chop the peppers by hand or grind in a blender. Put the whole de-stemmed peppers in a food processor or blender. Turn on the machine and grind until the peppers are finely chopped. ^{[4] X Research Source} If you don’t have a food processor or blender, you can chop the peppers by hand.

Cooking sauce

Pour the chili, vinegar, and salt into the saucepan. Pour the ground chili into a medium saucepan and place on the stove. Pour into saucepan 2 cups (500ml) distilled vinegar and 2 tablespoons (30ml) salt. Turn on the stove to medium high heat. ^{[5] X Research Sources}

Cook until the mixture begins to boil. Bring the mixture to a boil and stir with your hands so the chili doesn’t stick to the bottom of the pan. ^{[6] X Research Source}

Simmer the mixture for 5 minutes. Reduce heat to low when the sauce comes to a boil. Simmer the mixture for about 5 minutes. You can set a timer to make sure you don’t overheat. Remove the pan from the stove as soon as the timer is up. ^{[7] X Research Sources}

Stir the mixture from time to time, but try not to stand in place and do not inhale deeply. Steam rising from a hot sauce pan can irritate the lungs and nasal passages. ^{[8] X Research Sources}

Filter and preserve chili sauce

Blend the mixture in a blender. Once the peppers have cooled completely, pour them into a blender. Blend thoroughly until the mixture becomes a liquid sauce. ^{[10] X Research Source}

You can use a food processor if it has a puree mode.

Pour the sauce into an airtight jar and refrigerate for 2 weeks. Use a funnel to pour the sauce into a glass jar with a tight-fitting lid. Cover the jar and store in the refrigerator for 2 weeks. This step is for the sauce to infuse. The chili seeds in the sauce will soak into the sauce and make the chili sauce spicier. ^{[11] X Research Source}

Filter the mixture. After 2 weeks, take the sauce out of the fridge. Pour the sauce through a tight sieve to remove any seeds that are still in the sauce. Place a sieve over a bowl or jar to catch the chutney drippings. ^{[12] X Research Source}

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Return the chili sauce to the refrigerator. Once filtered, pour the chutney into a glass jar or plastic container with a tight-fitting lid and store it back in the refrigerator. ^{[13] X Research Source}

Tabasco chili sauce can be stored in the refrigerator for up to a year.
Chili sauce should not be frozen, as the sauce will change its flavor and texture.

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Complete.

Advice

Use sauce to add spice to any recipe.

Warning

You should wear gloves when cutting tabasco peppers. Chili can be very spicy.

Things you need

Knife
Food grinder
Medium saucepan
Spoon
Blender
Hopper
Glass jars
Sieve