- Lots of red chilies
- A large pinch of salt
- Wood chips, burnt to ashes
Hot sauce
steve bennett
27th January 2012
Hot sauce
Tabasco style hot sauce, takes a bit of time, but great end product if you like it spicy!
Ingredients
Method
Pulse the chillies with the salt in food processor, add the wood chip ashes, and them cover with muslin, and tie in place. Leave in a cupboard at room temperature for two months.
After this time, remove muslin, and any mould( don't be alarmed by the presence of mould, it is vital!).
Cover with enough vinegar to just cover the pepper 'mash', and the re-cover with fresh muslin, and tie again.
Store in the cupboard at room temperature for another two months.
Process again after this time, then sieve, and bottle in sterile bottles.
Nb.
The heat of the sauce directly stems from the heat of the chillies, if you like it hot, go for hotter chillies etc.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
