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Homemade Tabasco Style Sauce

Because the chiles are not aged in oak barrels for three years, thiswill be only a rough approximation of the famous McIlhenny product. Youwill have to grow your own tabasco peppers or substitute dried ones thathave been rehydrated. Other small, hot, fresh red chiles can also besubstituted for the tabascos.

1

pound

fresh red tabasco chiles, chopped

2

cups

distilled white vinegar

2

teaspoons

salt

1

Combine the chiles and the vinegar in a saucepan and heat. Stir in the

2

salt and simmer for 5 minutes. Remove from the heat, cool, and place in

3

a blender. Puree until smooth and place in a glass jar. Allow to steep

4

for 2 weeks in the refrigerator. Remove, strain the sauce, and adjust

5

the consistency by adding more vinegar if necessary.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (17.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Calories

67.2

Calories From Fat (0%)

0

% Daily Value

Total Fat 0g

0%

Saturated Fat 0g

0%

Cholesterol 0mg

0%

Sodium 4655.76mg

194%

Potassium 480.96mg

14%

Total Carbohydrates 28.32g

9%

Fiber 0g

0%

Sugar 0g

 

Protein 0g

0%