Hot sauce

steve bennett

steve bennett

27th January 2012
steve bennett

Hot sauce

Tabasco style hot sauce, takes a bit of time, but great end product if you like it spicy!


  • Lots of red chilies
  • A large pinch of salt
  • Wood chips, burnt to ashes


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.
The heat of the sauce directly stems from the heat of the chillies, if you like it hot, go for hotter chillies etc.

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