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
Print Recipe
Pin Recipe Instructions
- 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).
- 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.
- 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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