From Chiles to Sauce

comments (4) December 8th, 2012

Pin It

cookinwithherbs susan belsinger, contributor
thumbs up 5 users recommend

The finished product--homegrown and homemade--Tabasco Chile Concentrate. This stuff is almost incendiary! Click on other pix for step-by-step photos and instructions.
Harvested Tabasco peppers waiting for plucking from the stem.
After washing, chiles are added to the pot with water: ratio 2 parts chiles to 1 part water.
After the chiles have been cooked and allowed to stand overnight (this helps to soften them as well as extract flavor), they are rough pureed in the food processor to break up the pods.
Bring the pureed chiles to a simmer and cook for about 20 to 30 minutes. Allow to sit about 20 to 30 minutes before running through the foodmill.
In batches, run the puree through the foodmill. Take the leftover pulp from the mill and put it into a saucepan and just cover with water. Simmer for 10 to 15 minutes to extract all of the chile essence.
 
 
In batches, pour the hot chile puree into a fine mesh strainer. Using a spoon, gently yet firmly, push the mash through the sieve, extracting as much as possible.
As you toss the pulp in the strainer it will sort of become a round mass of chile pulp and seeds; discard this into your compost bucket.
Measure the chile infusion into a non-reactive pot and add an equal amount of apple cider vinegar. Bring to a boil, reduce to a simmer and simmer until the concentrate is reduced by half, stirring occasionally. Add salt.
Fill small, clean bottles with the Tabasco pepper concentrate and label with a warning. Hot-cha-cha!
The finished product--homegrown and homemade--Tabasco Chile Concentrate. This stuff is almost incendiary! Click on other pix for step-by-step photos and instructions.Click To Enlarge

The finished product--homegrown and homemade--Tabasco Chile Concentrate. This stuff is almost incendiary! Click on other pix for step-by-step photos and instructions.

Photo: Susan Belsinger

I was on the road, when back at home we had a freeze warning, so I asked Tomaso to bring in all of the chiles. Rather than pick them all, especially the Tabasco plant which was about five-foot tall and loaded with the tiny little capsicums, I suggested he just pull it up by the roots and hang it in the garden shed until I returned and could deal with it.


So I had a large plant covered with hundreds of peppers, most of them mature red, though a few were still orange and yellow. I cut off the branches from the root end and put them in one of my big harvest baskets and brought it indoors to deal with. Probably what took the longest, was snipping all of the little peppers from their stems. Usually, I add some Tabasco chiles to my pickled peppers, I often dry them and use them in crafts, or grind them to make hot pepper flakes. However, since I recently helped to prepare fish pepper mash for fermentation at a local restaurant, I decided I would try my hand at making my own sauce.


The famous and ever-present concentrated hot sauce, TABASCO ®, is available in just about every grocery store and restaurant in the U.S. and is sold worldwide. The sauce contains only hot peppers, salt and vinegar. It has been made by the McIlhenny family on Avery Island, Louisiana since 1868. The peppers are grown there, harvested and made into a mash and then aged in oak barrels with Avery Island salt for three years. After that, they are mixed with vinegar and allowed to stand for another 30 days, before the mash is strained and bottled. They have an informative Web site, www.tabasco.com, where one can now purchase numerous additional products made with other members of the capsicum family from jalapenos to chipotle.


Well, I wasn't willing to wait three years, so I went about making a modern day concentrate. I washed my chiles and put them in a non-reactive pot and covered them with water (ratio was about 2 quarts of chiles to 1 quart of water). I brought them to a simmer and let them cook for about 10 to 15 minutes, covered with the lid slightly ajar. Then I covered them and turned off the heat and let them cool to room temperature, allowing them to stand overnight (up to 24 hours would be okay; keep the lid ajar).


The following day, I put the peppers and liquid into the food processor in batches and pureed them roughly. Then I returned them to the pot and cooked them at a simmer for about 20 to 30 minutes, covered them and let them stand for another 20 to 30 minutes. This helps to soften them as well as extract their essence so they are easier to run through the foodmill.

Next, I proceeded to run them through a food mill to remove the skins, seeds and membranes. I actually take the leftover pulp from the foodmill and put it into a saucepan with another cup of water and simmer another 10 to 15 minutes and strain it again to get all of the essence out of the chiles. I had almost exactly 1 quart of thick pepper puree, which I returned to a clean non-reactive pot and added an equal amount of apple cider vinegar (4 cups). I brought the sauce to a boil, reduced the heat and cooked it at a bare simmer until it was reduced to a bit less than half of the amount and it was fairly thick. I added 2 teaspoons sea salt toward the end of cooking. This reduction took about 2 hours, perhaps a little longer, stirring occasionally.


Once the concentrate cooled to room temperature, I poured it into small bottles and labeled them. This concentrate is extraordinarily hot, so I put a warning on the label. I would also advise, if you are sensitive, you might want to wear rubber gloves, when handling the peppers. A mask is a good idea when pureeing the peppers, running them through the mill and washing up the equipment with hot soapy water; it can literally take one's breath away.


I will be giving my coveted hot sauce to other chile aficionados as holiday gifts. It has been enthusiastically endorsed by my local chile heads and I am quite pleased with the results. I have been using it in everything from hot sauce, chili, beans and soups to Bloody Marys. Nothing like homegrown & homemade.


After you try it, show it off to other members in the
gardener's gallery.
Post your photos

posted in: Tabasco, chile sauce, chile concentrate

Comments (4)

Pete999 writes: If you should decide to use a blender to puree the peppers, be VERY careful when you open it up. There will be a concentrated whiff of vapor just a-waiting for you.

Don't ask how I know this...
Posted: 10:48 am on January 2nd
VickyGrainger writes: I live on the North Coast of Canada & just picked up a lot of dried chilis while down south. Not only am I going to make this; but it may be useful for bear spray as well!
Posted: 2:21 pm on December 19th
Dragon_Pepper writes: Wow Nice! Like my DIY solar panel generator stores energy in batteries, it sounds like it's time to store some pepper energy (from yearly harvest) in bottles, and Whoa What Cool Bottles you have here! It just hit me how actually the attractiveness of the packaging can change your whole thought process about the final product.

I'm going to have to look around, but I think the style of the bottle will have a lot to do with the deliciousness of the final product. Just sayin, and it's not scientific, only my opinion, and I know it's off topic of the growing of the peppers. But I also ain't saying go get this or that so you know it's FROM my heart.

The closest I came to doing this kind of thing, was growing from seed wisteria and harvesting those purple flowers and making wisteria oil.

anyway
Nice article, consider it copied. ;o)
Posted: 9:53 am on December 19th
jackio writes: Sounds great for next season! I grow the fish peppers and was curious about the fermention you mentioned. Thanks for the post and nice photos.
Posted: 12:46 pm on December 11th
You must be logged in to post comments. Log in.