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For real hot enthusiasts: home-made Tabasco sauce - Walla! Food

2020-02-18T10:42:06.391Z


Jordan Ben-Dor, crazy about spicy and culinary adventures, decided that the classic Tabasco sauce was not spicy enough for him, so he contacted sharp pepper growers in the Arava, and prepared Tabasco ...


For true spicy lovers: homemade Tabasco sauce

Crazy for spicy and culinary adventures, Jordan Ben-Dor decided that the classic Tabasco sauce was not spicy enough for him, so he made contact with spicy pepper growers in the Arava, and made his own home-made Tabasco, which made him taste acutely, just as he wished. ? Here's the recipe

Mix of hot peppers from the prairie (Photo: Jordan Ben-Dor)

A recipe for home-made Tabasco (Photo: Jordan Ben-Dor, courtesy of the photographers)

I am a naturally keen lover and especially a culinary adventure lover, I have always loved Tabasco but felt it was not sharp enough for me. In the past, I also tried to grow spicy peppers myself and couldn't, but then I found out that in Ein Ein Yahav, which grows exactly the spicy varieties of peppers I'm looking for.

I prepared the homemade Tabasco from Deadly Peppers Pharmacy, including the world's hottest peppers like the Carolina Reaper, Willow Scorpion, Orange Banaro, Chocolate Pepper and more. These are peppers that I specifically ordered in advance from the Av Ziv family in the Arava, experts who are engaged in Israeli growing of hot peppers. I fermented the peppers for four weeks and prepared a quantity of Tabasco for a year. You can buy a special set of dedicated glass bottles on Amazon with a heat gun, but you can also fill any kind of bottle you like.

Because the sauce is mostly diluted with vinegar, it is not as sharp as the pepper itself, since it is preserved in the pepper solids, but still it is a sauce that is more spicy than the classic Tabasco, and even a sharp amateur like me.

Warning: These are very spicy peppers, some of the most spicy in the world, so work with gloves and a mask and stay with them until you've finished washing all the dishes and work surface.

The recipe was posted on The Hunger on Your Hunger website and in his culinary Facebook group.

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After grinding (Photo: Jordan Ben-Dor)

A recipe for home-made Tabasco (Photo: Jordan Ben-Dor, courtesy of the photographers)

After filtering (Photo: Jordan Ben-Dor)

A recipe for home-made Tabasco (Photo: Jordan Ben-Dor, courtesy of the photographers)

Highlights on the marble (Photo: Jordan Ben-Dor)

A recipe for home-made Tabasco (Photo: Jordan Ben-Dor, courtesy of the photographers)

Special bottle set from Amazon (Photo: Jordan Ben-Dor)

A recipe for home-made Tabasco (Photo: Jordan Ben-Dor, courtesy of the photographers)

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Home-made Tabasco sauce

Recipe By: Jordan Ben-Dor

1 rating / 3.75 stars

  • 30 minutes work
  • Over 8 hours total
  • For the advanced

American Nipples and Dips Furs and Natural Now

Tabasco home (Photo: Jordan Ben-Dor)

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Ingredients

    • 500 grams of hot peppers, of various kinds for your choice
    • Vinegar
    • Salt
    • 1 tablespoon crystalline
    • 2 tablespoons lemon juice

Preparation

    How to make homemade Tabasco sauce?

  • Step one: Remove the stalk from the peppers, cut in half and compress into a 2 liter sterilized jar with garlic. Shatter).

  • In a jar, put a barbell of vegetable that will push the peppers down during the fermentation and will not allow them to rise to the surface (e.g. cabbage dome). Pour the salt with the peppers and cabbage (or any other vegetable you choose) at 2.2%, ie every liter of water puts 22 grams of salt (about a tablespoon). The water should cover all the jar contents including the dumplings. It is recommended to work with weight when mixing the salt with water.

  • At this point, make sure there are no bubbles and cover the jar with a bag, which has a rubber band to allow the carbon dioxide to come out while oxygen does not come in from outside (I used a special fermentation lid I bought for Mason jars in Amazon).

  • Sprinkle the peppers on the countertop in the kitchen for at least two and a half weeks (I fermented for four weeks). You should see bubbles begin to form and the contents of the jar go up a little (later everything will settle back).

  • Step two: At the end of two and a half weeks (or four in my case), filter out the contents of the jar and weigh the total amount of peppers. Women 200ml vinegar, and so on. The final weight of peppers after fermentation can vary, which is important to use the same amount of vinegar.

  • Put the peppers in a blender and lightly grind, add the crystalline garlic, the vinegar and the lemon juice and then thoroughly grind for 5-10 minutes.

  • Drain the mixture into a bowl, rinse the blender, and return the liquid to the rinsed blender. * Pepper solids can be stored for future use for stews;

  • Grind the liquid for at least another 10 minutes.

  • Using a small funnel, fill the vials and close the lid.

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Source: walla

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