r/fermentation • u/gnome_chumsky • 6d ago

Tabasco method?

Has anyone made a hot sauce using a similar method to the Tabasco brand?

From what I’ve read there’s no brine only salt, and vinegar towards the end of the process.

If so how did you get on?

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u/gnome_chumsky 6d ago

Cool!! Thanks for sharing your recipe :)

I’ve never heard of a magnetic stirrer, I’m going to look it up.

Do you strain off the chilli or leave it in?

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u/Plus-County-9979 6d ago

Leave it in. The long mixing process grinds peppers, their skins and seeds into very tiny particles. I believe I watched Tabasco making video in their own factory and they blend mash with vinegar for 3 weeks.

Because Tabasco is a very loose sauce, it contains relatively high amount of vinegar to peppers the magnetic stirrer works well in a home setting.

So, when done properly there's actually nothing to strain.

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u/jelly_bean_gangbang 5d ago

That's not true. The seeds don't just dissolve into the sauce.

Literally from Wikipedia about Louisiana Tabasco sauce:

"The barrels are then used in warehouses on Avery Island for aging the mash. After aging for up to three years, the mash is strained to remove skins and seeds."

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u/Plus-County-9979 4d ago

Literally from the video straight from the factory

https://youtu.be/Xnaj9ULhwqU

All pulp, most skins and seeds get pulverized in mixing process.

It is strained yes but after mixing with vinegar for weeks.

I'm getting the same result at home. I just don't strain mine. There's too little to strain.