Hydroponically Grown Tabasco Pepper Hot Sauce Recipe
Unleash the fiery goodness of Tabasco peppers with this homemade hot sauce recipe! Using hydroponically grown Tabasco peppers ensures a fresh, robust flavor that’s perfect for spicing up your favorite dishes.
Ingredients:
- Hydroponically Grown Tabasco Peppers: 1 cup, stems removed
- White Vinegar: 1 1/2 cups
- Salt: 1 tablespoon (or to taste)
- Garlic: 3 cloves, peeled
- Onion: 1/4 of a medium onion, chopped
- Carrot: 1 medium, chopped (adds sweetness and thickness)
- Lemon or Lime: Juice of 1/2 fruit
Instructions:
- Safety Precautions: Before starting, wear gloves when handling Tabasco peppers to avoid any skin irritation or accidental touching of the face, especially the eyes.
- Boiling the Ingredients: In a pot, combine the hydroponically grown Tabasco peppers, garlic, onion, and carrot. Add enough water to cover the vegetables and bring the mixture to a boil. Simmer for about 10-12 minutes, or until the carrots are soft.
- Blending: Using a slotted spoon, transfer the boiled ingredients to a blender. Add the salt and lemon or lime juice. Blend until the mixture is smooth. If you want a thinner consistency, you can add some of the boiling water.
- Straining: For a smoother sauce, strain the mixture through a fine sieve or cheesecloth. This will remove any remaining seeds or chunks. If you prefer a rustic, chunky sauce, you can skip this step.
- Adding Vinegar: Return the strained (or unstrained) mixture to the pot and add the white vinegar. Bring the mixture to a boil and then reduce the heat, allowing it to simmer for 10 minutes.
- Cooling and Bottling: Allow the hot sauce to cool to room temperature. Once cooled, transfer it to sterilized glass bottles or jars using a funnel.
- Storing: Store your homemade Tabasco pepper hot sauce in the refrigerator. It’s best after a few days when the flavors meld, but you can start using it immediately if desired.
Tip: You can adjust the heat level by including or excluding the seeds of the Tabasco peppers. If you’re adventurous, try aging the sauce for a few weeks for a more nuanced flavor. The sauce can be stored for several months in the refrigerator.
