Homemade Tabasco

[digitS']

I was not "blending" in a blender. That was a poor choice of words.

The processing was of dry peppers and salt with mortar and pestle. I had thought the salt might keep things under control. Wrong!

I'm a little concerned what the extension service people would think of the phickle recipe. I can't find anything like it on UGA's national website ...

Steve

 

[thistlebloom]

DH took a whole bunch of hot red peppers (Jaluv An Attitude variety, which is not terribly hot) and put them in a jar with salt, water, garlic, and an airlock and let them ferment.
Today, he strained off the liquid and ground it up into sauce. The sauce has a gorgeous color. It is spicy, but not too much. I was very pleasantly surprised!
View attachment 5475

Love the name of that pepper!