The U.S.A. has become one of the world's largest producers of hot sauces
and the flagship of the hot sauce fleet is Tabasco®, which is exported
all over the world from Avery Island, Louisiana. Because the chiles in
mash form are not aged in oak barrels for three years, this recipe will
be only a rough approximation of the famous McIlhenny product. You will
have to grow your own tabascos or substitute dried ones that have been
rehydrated. Other small, hot, fresh red chiles can also be substituted
for the tabascos. Note: This recipe requires advance preparation.
1 pound fresh red tabasco chiles, chopped
2 cups distilled white vinegar
2 teaspoons salt
Combine the chiles and the vinegar in a saucepan and heat. Stir in the
salt and simmer for 5 minutes. Remove from the heat, cool, and place in
a blender. Puree until smooth and place in a glass jar. Allow to steep
for 2 weeks in the refrigerator.
Remove, strain the sauce, and adjust the consistency by adding more
vinegar if necessary.