- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Tabasco pepper hot sauce
Posted on 10/15/25 at 8:08 pm
Posted on 10/15/25 at 8:08 pm
Any recipes
6
Posted on 10/15/25 at 8:36 pm to junior
quote:Tabasco peppers, salt and vinegar
Any recipes
Posted on 10/15/25 at 9:45 pm to HoboDickCheese
Do you let it ferment? Anyone add a roasted red bell to decrease the heat?
I used the pepper, vinegar and salt. Hot as f. I like hot sauce, but this was nasty hot.
I used the pepper, vinegar and salt. Hot as f. I like hot sauce, but this was nasty hot.
Posted on 10/15/25 at 9:49 pm to junior
quote:I’ve done both
Do you let it ferment?
quote:use a less hot pepper
Anyone add a roasted red bell to decrease the heat? I used the pepper, vinegar and salt. Hot as f. I like hot sauce, but this was nasty hot.
Eta: just play with different peppers and recipes until you find what you like
This post was edited on 10/15/25 at 9:51 pm
Posted on 10/16/25 at 5:08 am to junior
quote:
I used the pepper, vinegar and salt. Hot as f. I like hot sauce, but this was nasty hot.
Someone gave us a homemade baby-food jar of that blend when I was a kid. You could just dip the tines of a fork in the jar, and whatever clung to them was plenty to heat up a bowl of stew, gumbo, chili, etc.
My dad baited his brother-in-law into taking a big helping. The guy was always a tough talker, so all my dad had to say was, "Be careful. Don't get too much of this stuff if you can't handle hot food."
That's all it took for BIL to swell up and brag about how he loved hot food, and you can't make it too hot for him. So he put a big blob in a bowl of gumbo.
He proceeded to eat it and say how great it was, but he was red-faced and pouring sweat like he was eating hot coals. We laughed about that for decades.
Posted on 10/16/25 at 7:19 am to junior
I grow tobacco peppers but don’t make sauce. I dehydrate them and grind them to powder for use as spice. They are really good for this.
I also grow and grind 7 Pot Primos, and that is a different level.
I also grow and grind 7 Pot Primos, and that is a different level.
Posted on 10/16/25 at 7:48 am to Twenty 49
quote:
Someone gave us a homemade baby-food jar of that blend when I was a kid. You could just dip the tines of a fork in the jar, and whatever clung to them was plenty to heat up a blow of stew, gumbo, chili, etc.
My dad had a friend who made fire water like that. I got to where I could do a drop in a bowl of vegetable soup. It was hot as hell, but had a great flavor. He gave us a 16-oz plastic Coke bottle of it. We split it with another couple and it lasted for many years. Wish I had some more of it or knew his recipe.
Posted on 10/16/25 at 8:14 am to SpotCheckBilly
I believe you boil the vinegar and sugar mixture, then pour it over the peppers in the jar.
I'd like to find a method and experiment, but I've never found one for pepper vinegar sauce.
Posted on 10/16/25 at 10:43 am to HoboDickCheese
quote:
Tabasco peppers, salt and vinegar
Is it possible to buy fresh tabasco peppers any where? Or do you have to grow them yourself or know someone who does?
Posted on 10/16/25 at 11:03 am to SUB
quote:
Is it possible to buy fresh tabasco peppers any where? Or do you have to grow them yourself or know someone who does?
Probably your best shot would be to go to a Hispanic owned store. In N.O. that would be Ideal Grocery chain. They usually have a wide array of peppers to choose from and they go from mild to pretty damn hot.
I know the local Rouses carries habanero, jalapeno and several varieties of mild peppers many of us use for cooking.
Posted on 10/16/25 at 11:13 am to gumbo2176
quote:
Probably your best shot would be to go to a Hispanic owned store. In N.O. that would be Ideal Grocery chain. They usually have a wide array of peppers to choose from and they go from mild to pretty damn hot.
In TX, I have Fiesta, and they do not have tabasco peppers.
Posted on 10/16/25 at 11:20 am to SUB
quote:
In TX, I have Fiesta, and they do not have tabasco peppers.
Then use habaneros. I make my own hot sauces and use them, Ghost peppers and Butch T-Trinidad Scorpions to make my own hot sauces, pepper jellies and pickled peppers.
They are considerably hotter than tabasco peppers, so you have to use it accordingly since a little bit can go a long way depending on your heat tolerance.
Posted on 10/16/25 at 11:36 am to gumbo2176
quote:
Then use habaneros.
But that's not the flavor profile that I want. I'll post the recipe on this board later, but I've made a Cajun Red Bean Chili...basically a cajunized version of a Texas red chili. The only thing missing that I'd like to add is a tabasco chili pepper slurry (Texas red uses guajillo and ancho mainly). So I want to use dried tabasco chilis to do this.
Posted on 10/16/25 at 12:27 pm to SUB
quote:
Is it possible to buy fresh tabasco peppers any where?
Tabasco peppers are a specific pepper plant. I bought the plants in the past at a feed store and grew the peppers.
This post was edited on 10/16/25 at 12:28 pm
Posted on 10/16/25 at 3:41 pm to junior
Rouse Aisle 3 halfway down right side. Shake well before using.
This post was edited on 10/16/25 at 3:41 pm
Posted on 10/16/25 at 6:30 pm to bdevill
quote:
Tabasco peppers are a specific pepper plant. I bought the plants in the past at a feed store and grew the peppers.
Just buy a few tabasco peppers and remove the seeds, dry them out and use them to grow new plants when it's time to do so. Hell, one tabasco pepper will probably have 20+ seeds in it that can be used.
Posted on 10/16/25 at 8:45 pm to Twenty 49
I may be wrong, but there was some clear liquid additive that brought the heat. My buddy's Dad had a jar, and one drop was too much.
Posted on 10/16/25 at 9:24 pm to junior
Whatevrr the finished product is, it will be better than crystal /louisiana hot sauce trash
Posted on 10/17/25 at 8:00 am to junior
quote:
Do you let it ferment? Anyone add a roasted red bell to decrease the heat?
I used the pepper, vinegar and salt. Hot as f. I like hot sauce, but this was nasty hot
Add sugar. Sugar reduces heat. I've not made hot sauce, but i've pickled jalapenos before. 1 TBSP of sugar for a batch is plenty to dilute. You'd have to do a trial though of how much per batch to get where you want.
Posted on 10/17/25 at 3:46 pm to TBoy
quote:Don't use these - they are addictive and cause cancer.
I grow tobacco peppers but don’t make sauce.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News