Tabasco hot sauce
taz6122
13 years ago
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readinglady
13 years agozabby17
13 years agoRelated Discussions
tabasco red hot peppers
Comments (7)Do you have experience with fermenting? Just need to know how much detail you need. And what fermenting equipment do you have access to? Basically it boils down to remove stems, chop the peppers (food processor works good), press the mix into a fermenting crock or large glass jar, dissolve 3 T of canning salt (no table salt) per each 5 lbs. of peppers in just enough boiled and cooled water to cover the peppers, pour it over the peppers, and cover/seal the jar (how you seal it off all depends on the types of container you use) and set it in a cool dark place for 7-10 days. Meanwhile I linked a couple of good discussions on fermenting peppers for you with lots of info. Fermenting hot peppers fermented pepper sauce Dave...See MoreHELP!!! My Hot sauce is to hot. What to do?
Comments (20)There is a Carolina Cayenne listed above(developed in the U.S.A. 100,000-125,000)that gets in the range the add says. When I grew it ,it was hotter than regular Cayenne but I only grew it once. There are probably tons of hybrids/developed cayenne types out there that are in all different heat ranges. I was refering to Cayenne in general. Maybe it was my growing conditions but in general , I don't think Cayenne peppers pack that much heat. I haven't grown them in a while. I use mostly C.Chinense,Baccatums and Pubescens for my powders and rubs heat. Annuums I use mostly for flavor.Especially Chile Negro , Poblano and Cascabel. For short intense bursts of heat a lot of the Frutescens do the trick. I grow a lot of Pubescens too. They'll fool you though. They have all 3 kinds of Caspaicin in them so they feel hotter than they are. They hit up all the receptors in your mouth. I'm more into using several types of peppers to blend together to get the taste and heat i want. I'm growing several strains of 7 Pot,Trinidad Scorpion ,Nagas and Bhuts this year with a couple seasoning type peppers to mellow them out. I guess if the growers are using a similar strain to the Carolina Cayenne type for their powder it could reach up to 125,000 units. I've just never had a Cayenne that I thaught was anything to write home about as far as heat goes. I did like yellow Cayenne better than the other ones for taste when I grew them a few years back. I've grown several different ones.Regular assorted Cayennes,Long Slim,Long red,Yellow,Carolina,Thomas Jefferson,African,Purple,Super,Orange,Golden,Turkish,Picante,Portugal,Processing and sweet....See MoreDoes this hot sauce recipe sound safe?
Comments (5)Hey UncleJohn, You seem to know a great deal about botulism. So perhaps you could give me some advice as to what I should do. Okay, many years ago I bought a bottle of hot pepper sesame oil. Two ingredients: toasted sesame oil, red chile pepper. I decided to add a bunch of completely dried out cayenne pepper chiles. I used it for about two years like that. Currently, it's been in a storage locker for the past 3 years (enduring 3 cold winters in NY state). We've got our new house and I took it back out of storage. I'm wondering if the freezing temps has made it go toxic (botulism). Should I just toss it out? I know that adding garlic to your oils can cause botulism...but no garlic was added....See MoreTabasco Chipotle Sauce - New?
Comments (6)Found it at the Tabasco Kemah Store back in 2002. Tasted all their available hot sauces (regular, garlic, habenero, chipotle) and find chipotle has less vinegar in it. Smoky flavor from the chipotles as well. It's a staple in our house, as are Tapatio and Valencia. There's also a spicy soy, spicy sweet and sour (lots of HFCS) and spicy teriyaki. Spicy soy is great!...See Moretaz6122
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