To make the Tabasco sauce, you’ll need fresh chilies, 2 cups white vinegar, and 2 tablespoons salt. First of all cut the stem of the chili and cut the chili into small pieces. Put the chopped peppers in a medium-sized pan and add the white vinegar and salt. Heat the mixture over medium heat, stirring regularly, until it comes to a boil. Once the sauce comes to a boil, lower the heat and let it simmer for 5 minutes. After this, take the pan off the heat and let it cool down. When the chutney cools down, blend it in a blender. Pour the sauce into an air-tight container and keep it in the fridge for 2 weeks, which will allow the sauce to steep and make it more spicy. After 2 weeks, strain the sauce through a sieve to remove any seeds. Keep reading for more tips, including how long to keep Tabasco sauce!
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