How to Make Jalapeno Tabasco Sauce - Making Green Tabasco Sauce at Home!!!
Recipe type: Sauce / Hot Pepper Sauce / Tabasco
Tabasco sauce is legendary and has become a household name in just about every country across the world. Today we're going to make the Jalapeño version of Tabasco, but if you have access to Tabaso chillis, you can use these if you prefer. This recipe does not take 3 years like the original Tabasco recipe does, but will yield a sauce that tastes almost exactly the same as the legend.
- 375g Jalapeno peppers
- 7g Prague powder #2
- 190ml White grape vinegar
- 30ml White grape vinegar
- 15ml Tapioca flour (if you use xanthum gum, follow the package instructions)
- Extra vinegar for the relish (to use the pulp)
- Weigh out the peppers and the Prague powder. The Prague powder will inhibit and growth of unfriendly bacteria and preserve the color of the chillis during fermentation.
- Cut the stems away from the peppers and slice them into rings. If you have sensitive skin, you may want to wear gloves. Whatever you do, don't rub your eyes or nose.
- Place the chopped peppers and the Prague powder in your food processor and process until fine.
- Transfer the processed chillis to a large mouth glass jar. Using a canning funnel really helps when doing this.
- Place a double layer of kitchen paper over the top of the jar and tie this securely in place with a length of butcher's twine. And elastic band will also do fine.
- Place this in a dark place at a temperature of around 22 - 25c or 72 - 77f for 4 weeks to ferment.
- After fermenting, you will notice that the flesh of the peppers is quite mushy. You may also have a little white fungus growing on the surface of the chilli. This is friendly bacteria and can simply be stirred into the chilli.
- Pour in 190ml of white grape vinegar, put the lid on and give it a good shake from a minute or two. Place the jar back in its dark home and allow this to stand for 2 weeks. Give it good shake every day or two as this helps the vinegar to break down the solids.
- After 2 weeks, transfer the peppers to a tall jug and use your stick blender to liquidize any solids that remain. Place the smooth liquid back into its jar, put the lid on and allow this to stand for a further 2 weeks in a dark place, giving it shake-up every day or two.
- After 2 weeks, strain the pulp through a fine filter and gently press the pulp down to extract as much of the liquid as possible. From this quantity you will get about 250ml of liquid.
- Transfer the pulp to another sterilized jar and add just enough white grape vinegar to cover the pulp along with 10ml of white sugar. Stir this together, put the lid on, and in 2 weeks you will have an amazing pickled jalapeño relish.
- Now on the the sauce.... you will notice that it is still quite thin and if allowed to stand, the solids in the liquid, as fine as they are, will settle to the bottom of the liquid.
- To stabilize this and to make the sauce syrupy like the original calls for a very special thickening agent. Tapioca flour does the job perfectly. Xanthum gum also does a great job as it has the same properties as tapioca. You cannot use flour or cornflour.
- Mix the tapioca flour with 30ml of white grape vinegar and stir this into the pepper sauce. You will notice a color change. This is temporary as when the tapioca cooks it turns transparent and will not affect the color of the sauce at all.
- Pour the sauce into a small pot and bring this to a boil over medium heat, stirring continuously.
- You will notice as it comes to a boil how it suddenly turns syrupy and the sauce will coat the back of the spoon.
- Remove from the heat and allow this to cool for 15 minutes.
- Use a funnel to transfer the sauce to suitable miniature bottles, pop the corks or caps on and you're done.