Here is an old post form Rich. I also have the Tabasco recipe that was posted some time back. If anyone wants it just let me know privately. Rich, I hope you dont mind the re-post. Suz >>Date: Thu, 09 Oct 1997 21:20:34 PDT >>From: "Jesse Tigges" <sir_weasel@hotmail.com> >>Subject: [CH] sauces & such > >> Has anyone succesfully recreated the taste of Tabasco sauce? I have >>vast quantities of tabasco peppers approaching ripeness, and would... > >My web site has a recipe for "Rich's Holy Habanero Hot Sauce" which is a >Tabasco type (as in a bit salty and vinegary) hot sauce I make >from...habaneros, of course. I use the same method for making hot sauce >out of other chiles, even green chiles such as jalapenos or serannos. >I've never used tabasco chiles but I'm sure they'd work just as well. > >Coarsely chop the chiles. In a mason jar (or jars) to accommodate the >amount of chiles, sprinkle some coarse, non iodized salt on the bottom >and then add a layer of chopped chiles (about 1/2 inch). Alternate >layers of chopped chiles and salt until the jar is about 3/4 full, >finishing off with salt. Cover the jar with a piece of cheese cloth >secured with a rubber band or jar ring and set aside for a few days (or >more, your discretion required here). As moisture collects, it should >begin to ferment...let it. When you think it's fermented enough, pour >in white vinegar to cover, replace the cheese cloth, and set aside for >a few more days as before. Give the jar a gentle shake once in a while >to make sure any air bubbles have been released. When you figure it's >ready (again, your call), pour the whole mess into a blender and >thoroughly puree. Strain though a sieve, pour into a clean jar, and >refrigerate. BTW -- the chile pieces that remain in the sieve can be >saved and used per your imagination. I use 'em for making chile cheese >spreads and chile butter. They can also be dried and used like pepper >flakes. As the chile puree begins to settle to the bottom of the jar, >carefully pour off the vinegar that collects at the top and reserve for >any use you might think of where a hot, chile flavored vinegar would be >appropriate. I use it for oil and vinegar salad dressings and salsas. >When as much of the vinegar has been poured off as possible (it can take >several days or even longer to accomplish this final step) pour into >bottles and enjoy. As there are no preservatives other than salt and >vinegar, it should be kept refrigerated. > >By adjusting the amount of salt and adding other ingredients (I've used >carrots, onions, and garlic which all worked well) the salty/vinegary >flavor can be abated to some degree. But, salt and vinegar are the >nature of such a sauce...it's an acquired taste. However, I wouldn't >consider using anything else when I make up some scrambled eggs, >sausage, and biscuits to smother in sausage gravy. > >Rich McCormack (Poway, CA) macknet@cts.com > >Who is Rich McCormack? Find out at: >http://www.free.cts.com/crash/m/macknet/ > > >