- 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
re: Tabasco pepper hot sauce
Posted on 10/17/25 at 4:39 pm to Stadium Rat
Posted on 10/17/25 at 4:39 pm to Stadium Rat
quote:
Don't use these - they are addictive and cause cancer
Good catch.
I'm reminded of the Simpson's episode where Homer invented Tomacco
1
Posted on 10/18/25 at 4:33 pm to TBoy
quote:
I'm reminded of the Simpson's episode where Homer invented
Head went there immediately as well
This post was edited on 10/18/25 at 4:34 pm
Posted on 10/20/25 at 9:38 am to junior
Made a bottle last week from garden peppers.
15 tabasco peppers (roughly 6-10 grams)
15 Sweet banana peppers
5 oz white vinegar
1/4 tsp salt (I used more, can taste and add to your liking)
1/4 tsp garlic powder
1/4 tsp onion powder
Chop peppers rough and remove stems (ETA remove seeds now if you aren't going to strain the mash later)
Add chopped peppers, vinegar and seasonings to medium pot or pan and simmer for 15 minutes.
Let cool and move pepper mix to blender or container for emulsion blender. I used emulsion blender since its only a 1 bottle batch.
Blend to desired mash consistency (mine was well blended and was beginning to foam.)
Strain pepper mash through mesh strainer into a bowl and press it to remove as much liquid as possible.
Move hot sauce from bowl to bottle and enjoy! I used a syringe to suck the sauce out the bowl and shot it into an empty hot sauce bottle I had saved.
Yields 6 oz and was very satisfied with flavor/heat. Hot enough to get a kick but probably 1/2 as hot as eating a Tabasco pepper by itself. You don't have to strain if you want a thicker end product. It would end up being spicier and would yield a few more ounces as well.
15 tabasco peppers (roughly 6-10 grams)
15 Sweet banana peppers
5 oz white vinegar
1/4 tsp salt (I used more, can taste and add to your liking)
1/4 tsp garlic powder
1/4 tsp onion powder
Chop peppers rough and remove stems (ETA remove seeds now if you aren't going to strain the mash later)
Add chopped peppers, vinegar and seasonings to medium pot or pan and simmer for 15 minutes.
Let cool and move pepper mix to blender or container for emulsion blender. I used emulsion blender since its only a 1 bottle batch.
Blend to desired mash consistency (mine was well blended and was beginning to foam.)
Strain pepper mash through mesh strainer into a bowl and press it to remove as much liquid as possible.
Move hot sauce from bowl to bottle and enjoy! I used a syringe to suck the sauce out the bowl and shot it into an empty hot sauce bottle I had saved.
Yields 6 oz and was very satisfied with flavor/heat. Hot enough to get a kick but probably 1/2 as hot as eating a Tabasco pepper by itself. You don't have to strain if you want a thicker end product. It would end up being spicier and would yield a few more ounces as well.
This post was edited on 10/20/25 at 9:42 am
Posted on 10/20/25 at 1:27 pm to MrBobDobalina
sounds awesome! Thanks for the info- will try!
Posted on 10/20/25 at 1:42 pm to junior
Most of my banana peppers were fully ripened which left the hot sauce red. Different peppers and different stages of ripening yield different results. Some people skip the simmering, some people skip chopping the peppers and just put whole peppers into a jar of vinegar. There's no wrong way. You can use this recipe as a template to start and add other peppers or seasonings. Mine was much thicker than a tabasco or Louisiana style hot sauce, if you like runny sauces you can double the vinegar or 1/2 the peppers. I much prefer a thicker hot sauce though not a big fan of a "chunky" hot sauce with tiny pieces of veggies floating in it.
Posted on 10/20/25 at 11:24 pm to junior
I have friends and relatives that lived on Avery Island. The grandson of one of the Avery’s asked if I wanted to take an Airboat ride with him. He, backed up the trailer real fast, hit the brakes, it slid off the trailer. We got in, he headed into the marsh, knocking down a few small trees.
Posted on 10/21/25 at 6:18 pm to SUB
quote:
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.
I got you bro. Tabasco sells the leftover pulp at their store in Avery Island and is available to some food service providers. It has a vinegary kick like Tabasco with less heat. Call the store and see if they can ship you some. If you don't want the vinegary aged flavor of Tabasco sauce, you can buy dried ground tabasco peppers on Amazon.
This post was edited on 10/25/25 at 2:24 pm
Posted on 10/22/25 at 12:44 pm to sleepytime
quote:
I got you bro. Tabasco sells the leftover pulp at their store in Avery Island and is available in to some food service providers. It has a vinegary kick like Tabasco with less heat. Call the store and see if they can ship you some. If you don't want the vinegary aged flavor of Tabasco sauce, you can buy dried ground tabasco peppers on Amazon.
That's interesting...I may have to hit them up on that.
I have some tabasco pepper powder that I ordered off Amazon. It's good. I just bought some dried peppers from Etsy. So I'll use those too.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News