Without the oak aging barrels and that special Louisiana terroir, homemade Tabasco can't be an exact replica of the grandaddy of all American hot sauces...but it's a delicious hack. This version from Mexican & Barbecue Recipes has the basic components of the original and it's fantastic, just call it fauxbasco.
- 12 large Tabasco chile peppers, stemmed (or other red chili peppers if you can't find Tabasco)
- 1 clove peeled garlic
- ½ cup vinegar
- ½ tsp salt
- ½ tsp sugar
1. Boil the chile peppers and garlic in vinegar in a small, saucepan until tender. Puree in a blender with the salt and sugar. Run through a metal sieve if necessary.
2. Dilute this paste with more vinegar until it is the consistency of rich cream. Pour into a saucepan, bring to a boil, then pour into clean jar. Allow to cool and store in the refrigerator.
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