Australian Bush Life

Home made organic Chilli Tabasco Sauce.

This recipe makes approximately 1 litre of home made organic Tabasco Sauce, which stores well and is a great gift for friends or family that like hot sauces. It is also a great way to process and store organic chilli’s grown in the garden if you end up with an abundance like we did.

Ingredients:

• 4 Kilograms of chilli’s. We used bell shaped chilli peppers but any type would do. Different types may just vary the final heat of your sauce.
• 8 garlic cloves peeled
• 4 cups white vinegar
• 4 teaspoons salt
• 4 teaspoons sugar

Directions:

Chop out any bad pieces of the chilli’s and chop off the stems then blend the remainder (seeds and all) to make a chilli pulp. Also puree the garlic cloves while the blender is out.

Boil the chilli pulp, pureed garlic, salt, sugar and vinegar in a non-aluminium saucepan until tender – about 20 minutes boiling.

Run all the contents from the saucepan through a fine metal sieve. Separate the thick chilli pulp from the more watery Tabasco Sauce.

Chilli pulp being strained from tabasco sauce.

Re-boil the Tabasco Sauce for another 10 minutes and add more vinegar, salt or sugar to suit your taste (as required). Also ensure a saucy/runny – but not too runny consistency (it needs to stick to your burritos or nachos). To finish pour contents into pre-cleaned and sterlised jars.

In addition if you want to avoid composting all the chilli pulp waste it can be added to sterilised jars. Pack the jars with chilli pulp, stir through a small amount of oil. Also cover the top layer with oil to minimise chance of spoilage and then store in the refrigerator. Simply add a spoonful to spice up any meal.

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