tobasco

Lidspinner · September 5, 2011

anyone have any good recipes for tobasco sauce? I know the store bought tobasco brand sits and ferments in oak barrells for 7 years before being processed into the sauce...I dont want to wait that long nor do I have oak buckets to put them in....anyone have any ideas?

TomNJ · September 5, 2011

Sure, just add one cup of washed & stemmed tabasco peppers to a blender, add two cups of vinegar, 1/2 tsp salt, and two cloves of garlic, and blend coarsely. Add this mix to a small pot, cover and simmer for 30 minutes. Return to the blender and liquify the heck out of it. Then press it through a fine strainer with a spoon. Tastes great!

TomNJ

Keiththibodeaux · September 5, 2011

Here is the link you need.

http://www.mexican-barbecue-recipes....html#Tabasco_0

- also, note the spelling.

Lidspinner · September 5, 2011

Thanks guys. And got it, Tabasco. lol.

Worth1 · September 5, 2011

Why not just eat them out of hand fresh from the garden.

Worth

Tracydr · September 5, 2011

I ferment a mash of peppers, salt and garlic. Use a packet of yogurt starter to really speed up the fermentation, since it's too hot in my kitchen. The resulting mash is delicious. It took about two to three weeks. Just taste it and when it tastes good, refrigerate to stop the fermentation. Add a bit of tropical fruit juice, like mango or pineapple, or add some good ACV which is what I did. Mine is a year old and seems to get even better as it mellows.
I used the same amount of salt as you would with sauerkraut, although my recipe actually came from The Joy of Pickling. I highly recommend this book, great recipes for fermented and vinegar pickles and sauces.

Zana · September 5, 2011

Do you create your mash with the membranes and seeds in it or not?

Lidspinner · September 6, 2011

Oh my gosh did this stuff turn out good or what. I never thought it would resemble Tabasco sauce from the store but it does. Might even be a bit better knowing that I made it. The only change I made to it was adding some fresh off the vine red bell peppers. I seen another recipe calling for this so I added them as I love bell peppers. This might now become my favorite hot sauce. It's not hot like habanero hot sauce but it's still a little zingy.

Lidspinner · September 12, 2011

if I wanted to make a habanero hot sauce, would I do it the same way I did the tabasco or is there a different recipe for it? my question is asked since habaneros are so much more hot than anything else, I would think you would not add as many peppers, but then again, what do I know.....

I love habanero pepper taste, but its just way to hot for me to fathom....I make salsa and usually just cut the tops off the habanero and de-seed then throw in the salsa and allow it marinade for a few days then take out....you get the flavor with about half the heat.....takes it up a notch but the flavor is 100% there....I would love to find a way to get the flavor to come out in a sauce but not be to hot....anyone have any ideas?

let me add once again that the tabasco sauce I made with the recipe above is a favorite of many of football fans over this past weekend....I had around 20 different people visit between Saturday and Sunday to watch football and everyone raved about the home made tabasco sauce.....we smoked chicken strips and were using them as a finger food and the sauce went quick, I had to pull another jar out of the freezer to thaw for Sunday....only thing that could have been better is if the Browns would have won Sunday!!!!!!

Boutique Tomatoes · September 12, 2011

Quote:

Originally Posted by Lidspinner

if I wanted to make a habanero hot sauce, would I do it the same way I did the tabasco or is there a different recipe for it? my question is asked since habaneros are so much more hot than anything else, I would think you would not add as many peppers, but then again, what do I know.....

I love habanero pepper taste, but its just way to hot for me to fathom....I make salsa and usually just cut the tops off the habanero and de-seed then throw in the salsa and allow it marinade for a few days then take out....you get the flavor with about half the heat.....takes it up a notch but the flavor is 100% there....I would love to find a way to get the flavor to come out in a sauce but not be to hot....anyone have any ideas?

let me add once again that the tabasco sauce I made with the recipe above is a favorite of many of football fans over this past weekend....I had around 20 different people visit between Saturday and Sunday to watch football and everyone raved about the home made tabasco sauce.....we smoked chicken strips and were using them as a finger food and the sauce went quick, I had to pull another jar out of the freezer to thaw for Sunday....only thing that could have been better is if the Browns would have won Sunday!!!!!!

There are endless sauce recipes out there. Many of the Caribbean islands make their sauces with the addition of things like mangos to further the fruity taste of the regional peppers. Others add carrots, onions and garlic to give some body to the sauce and to tame the heat a bit. One of the ones I'm trying this year adds raisins. Google can find you plenty to play with.

If you like the taste of habs without the heat, grow some seasoning peppers next year. They are the same species as habs, same kinds of flavors but without the heat. Some examples are Aji Dulce, Grenada Seasoning, Trinidad Seasoning, Trinidad Perfume, Tobago Seasoning, Roberto's Cuban seasoning, etc.

Keiththibodeaux · September 12, 2011

Quote:

Originally Posted by Lidspinner

if I wanted to make a habanero hot sauce, would I do it the same way I did the tabasco or is there a different recipe for it? my question is asked since habaneros are so much more hot than anything else, I would think you would not add as many peppers, but then again, what do I know.....

I love habanero pepper taste, but its just way to hot for me to fathom....I make salsa and usually just cut the tops off the habanero and de-seed then throw in the salsa and allow it marinade for a few days then take out....you get the flavor with about half the heat.....takes it up a notch but the flavor is 100% there....I would love to find a way to get the flavor to come out in a sauce but not be to hot....anyone have any ideas?

let me add once again that the tabasco sauce I made with the recipe above is a favorite of many of football fans over this past weekend....I had around 20 different people visit between Saturday and Sunday to watch football and everyone raved about the home made tabasco sauce.....we smoked chicken strips and were using them as a finger food and the sauce went quick, I had to pull another jar out of the freezer to thaw for Sunday....only thing that could have been better is if the Browns would have won Sunday!!!!!!

With Cayenne and Tabasco peppers, you can't beat the good old pepper, salt, vinegar type sauces. With the habs and their strong after taste, I do like to buffer it with a sweet source, whether it be mango, peach, or any other fruit.

Keiththibodeaux · September 12, 2011

Quote:

Originally Posted by Lidspinner

if I wanted to make a habanero hot sauce, would I do it the same way I did the tabasco or is there a different recipe for it? my question is asked since habaneros are so much more hot than anything else, I would think you would not add as many peppers, but then again, what do I know.....

I love habanero pepper taste, but its just way to hot for me to fathom....I make salsa and usually just cut the tops off the habanero and de-seed then throw in the salsa and allow it marinade for a few days then take out....you get the flavor with about half the heat.....takes it up a notch but the flavor is 100% there....I would love to find a way to get the flavor to come out in a sauce but not be to hot....anyone have any ideas?

let me add once again that the tabasco sauce I made with the recipe above is a favorite of many of football fans over this past weekend....I had around 20 different people visit between Saturday and Sunday to watch football and everyone raved about the home made tabasco sauce.....we smoked chicken strips and were using them as a finger food and the sauce went quick, I had to pull another jar out of the freezer to thaw for Sunday....only thing that could have been better is if the Browns would have won Sunday!!!!!!

Dupe post, please delete

September 5, 2011	#1
Lidspinner Tomatovillian™ Join Date: May 2011 Location: Southern Ohio Posts: 22	tobasco anyone have any good recipes for tobasco sauce? I know the store bought tobasco brand sits and ferments in oak barrells for 7 years before being processed into the sauce...I dont want to wait that long nor do I have oak buckets to put them in....anyone have any ideas?

September 5, 2011	#2
TomNJ Tomatovillian™ Join Date: May 2009 Location: Floyd VA Posts: 771	Sure, just add one cup of washed & stemmed tabasco peppers to a blender, add two cups of vinegar, 1/2 tsp salt, and two cloves of garlic, and blend coarsely. Add this mix to a small pot, cover and simmer for 30 minutes. Return to the blender and liquify the heck out of it. Then press it through a fine strainer with a spoon. Tastes great! TomNJ

September 5, 2011	#3
Keiththibodeaux Tomatovillian™ Join Date: Jun 2011 Location: Louisiana Posts: 587	Here is the link you need. http://www.mexican-barbecue-recipes....html#Tabasco_0 - also, note the spelling.

September 5, 2011	#5
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Why not just eat them out of hand fresh from the garden. Worth

September 5, 2011	#6
Tracydr Tomatovillian™ Join Date: May 2011 Location: Laurinburg, North Carolina, zone 7 Posts: 3,207	I ferment a mash of peppers, salt and garlic. Use a packet of yogurt starter to really speed up the fermentation, since it's too hot in my kitchen. The resulting mash is delicious. It took about two to three weeks. Just taste it and when it tastes good, refrigerate to stop the fermentation. Add a bit of tropical fruit juice, like mango or pineapple, or add some good ACV which is what I did. Mine is a year old and seems to get even better as it mellows. I used the same amount of salt as you would with sauerkraut, although my recipe actually came from The Joy of Pickling. I highly recommend this book, great recipes for fermented and vinegar pickles and sauces.

September 5, 2011	#7
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Do you create your mash with the membranes and seeds in it or not?

September 6, 2011	#8
Lidspinner Tomatovillian™ Join Date: May 2011 Location: Southern Ohio Posts: 22	Oh my gosh did this stuff turn out good or what. I never thought it would resemble Tabasco sauce from the store but it does. Might even be a bit better knowing that I made it. The only change I made to it was adding some fresh off the vine red bell peppers. I seen another recipe calling for this so I added them as I love bell peppers. This might now become my favorite hot sauce. It's not hot like habanero hot sauce but it's still a little zingy.

September 12, 2011	#9
Lidspinner Tomatovillian™ Join Date: May 2011 Location: Southern Ohio Posts: 22	if I wanted to make a habanero hot sauce, would I do it the same way I did the tabasco or is there a different recipe for it? my question is asked since habaneros are so much more hot than anything else, I would think you would not add as many peppers, but then again, what do I know..... I love habanero pepper taste, but its just way to hot for me to fathom....I make salsa and usually just cut the tops off the habanero and de-seed then throw in the salsa and allow it marinade for a few days then take out....you get the flavor with about half the heat.....takes it up a notch but the flavor is 100% there....I would love to find a way to get the flavor to come out in a sauce but not be to hot....anyone have any ideas? let me add once again that the tabasco sauce I made with the recipe above is a favorite of many of football fans over this past weekend....I had around 20 different people visit between Saturday and Sunday to watch football and everyone raved about the home made tabasco sauce.....we smoked chicken strips and were using them as a finger food and the sauce went quick, I had to pull another jar out of the freezer to thaw for Sunday....only thing that could have been better is if the Browns would have won Sunday!!!!!!