Is homemade Tabasco Sauce very spicy?

Tabasco peppers offer medium heat, typically ranging between 30,000 and 50,000 Scoville Heat Units. However, the finished Tabasco Sauce becomes milder after blending with vinegar.

Can I use other peppers?

Yes. Cayenne, serrano, Thai chili, or red jalapeño peppers all make excellent hot sauces, although the flavor won't exactly match traditional Tabasco-style sauce.

Why strain the sauce?

Straining removes seeds and pepper skins, producing the smooth consistency most people expect from bottled hot sauce.

Easy Homemade Tabasco Sauce Recipe

Name: Tabasco Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American (Louisiana)
Ingredients: 1 lb fresh tabasco peppers, stemmed and roughly chopped; 2 cups white wine vinegar; 1 tablespoon sea salt; 1 cup unchlorinated water (for fermentation method only)

Description

This homemade Tabasco Sauce is a bold, tangy, and spicy hot sauce made with fresh tabasco peppers, white wine vinegar, and salt. Choose between a quick stovetop method or a fermented version for deeper flavor. It’s perfect for eggs, tacos, grilled meats, soups, sandwiches, pizza, and marinades.

Ingredients

Scale

1 lb fresh tabasco peppers, stemmed and roughly chopped
2 cups white wine vinegar
1 tablespoon sea salt
1 cup unchlorinated water (for fermentation method only)

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Instructions

Wash and roughly chop the tabasco peppers.
For the fermented method, place the peppers in a clean glass jar.
Mix the unchlorinated water with the sea salt until dissolved and pour the brine over the peppers, ensuring they remain fully submerged.
Cover with an airlock or a loose-fitting lid and ferment for 1 to 2 weeks in a cool, dark place, releasing pressure daily if needed.
Transfer the fermented peppers to a saucepan with the white wine vinegar and simmer for 15 minutes.
For the quick method, simply combine the peppers, vinegar, and salt in a saucepan and simmer for 15 minutes.
Allow the mixture to cool slightly, then blend until completely smooth.
Strain through a fine-mesh sieve for a silky texture.
Taste and adjust with additional vinegar if a thinner consistency is desired.
Pour into sterilized glass bottles, cool completely, and refrigerate before serving.

Notes

Wear gloves when handling hot peppers.
Use ripe red tabasco peppers for the best flavor and color.
Keep peppers fully submerged during fermentation to prevent spoilage.
Straining produces a smoother, restaurant-style hot sauce.
Store in sterilized bottles and refrigerate after opening.
The flavor improves after resting for 24 to 48 hours.
Adjust the thickness by adding more vinegar if needed.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Condiment
Method: Simmered or Fermented
Cuisine: American (Louisiana)

Nutrition

Serving Size: 1 teaspoon
Calories: 2
Sugar: 0 g
Sodium: 65 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 0.5 g
Fiber: 0.1 g
Protein: 0.1 g
Cholesterol: 0 mg