I had decided to make my homemade Tabasco sauce with Thai Chilies—the last batch grown from my plant pot. Beautiful red chilies. It is very simple recipe to make but hot batch need two weeks to age in refrigerator. Then strain through cheesecloth in the strainer for look-like Tabasco sauce.Homemade Thai-asco Style Sauce
4 ounces fresh Thai red chilies, chopped
3 garlic cloves
1/2 cup distilled white vinegar
1/2 teaspoons salt
Combine the chilies and the vinegar in a saucepan and heat. Stir in the
salt and simmer for 5 minutes. Remove from the heat, cool, and place in
a blender. Puree until smooth and place in a glass jar. Allow to steep
for 2 weeks in the refrigerator.
Remove, strain the sauce, and adjust the consistency by adding more
vinegar if necessary.
Heat Scale: Hot
After straining, I saved the leftover of mushy Thai chilies pulp for homemade Harissa by simply adding pan-roasted spices (cumin seeds, coriander seeds, fennel seeds and caraway seeds) which are grinded in coffee mill, and finished with olive oil to preserve its paste. The spiciness barometer is very hot! scale. I always add the paste to enhance my good chicken while my family ate their chickens without any damn hot sauce on it. Or add to mayo for good dipping or spreading on bread for my sandwich. Or add some serious zings to scrambled eggs. Very good, especially with flavors of pan-roasted spices in paste.
Here are the list of sites that I thought you might want to visit or “steal” to impress your spouse:
Homemade Tabasco Style hot sauce from Hot Sauce Addicts
Homemade Tabasco from Scratch, recipes from Mexican Barbecue site
During my twenty or more years experience in culinary arts, I was trained to use anything up instead of throwing it in garbage can—always ashamed when I have to throw good chicken bones that I could use it for chicken stock. It will save me good money by adding something really cheap to food (making soup, for example). All with the pulp that I got from straining the sauce from Thai chilies.
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