Tabasco / Pepper Sauce, Homemade

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Sauce
Cuisine European
Servings (Default: 1)

Ingredients

  • 1 kg chilli pepper (s), red
  • 100 g salt
  • 150 ml vinegar
Tabasco / Pepper Sauce, Homemade
Tabasco / Pepper Sauce, Homemade

Instructions

  1. First wash the chillies and cut off the stems. Then mince with the meat grinder with the middle disc and mix with the salt. Let ferment in a twist off glass for two weeks at 30 ° C (basically nothing else than the production of sauerkraut).
  2. After two weeks, spread the chilli pulp through a tea strainer, then mix the pulp with the vinegar again and strain through the tea strainer again. Color, smell and consistency are exactly like the original. Pour into a nice bottle and store in the refrigerator.
  3. Put the leftover chili pulp on a plastic plate and freeze, then break into small pieces. Can be used for seasoning if necessary. Or soak the chili pulp in oil.

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