Viniger Based Sauce?

[Pepper Belly]

It may have been discussed before, but how do I make a homemade vinegar based sauce (I am not a big fan of puree sauces)?

[Omri]

Homemade Tabasco Style Sauce

Because the chiles are not aged in oak barrels for three years, this will be only a rough approximation of the famous McIlhenny product. You will have to grow your own tabascos or substitute dried ones that have been rehydrated. Other small, hot, fresh red chiles can also be substituted for the tabascos.

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1 pound fresh red tabasco chiles, chopped
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2 cups distilled white vinegar
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2 teaspoons salt

Combine the chiles 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.

Yield: 2 cups

Heat Scale: Hot

Note: This recipe requires advance preparation.
http://www.fiery-foods.com/dave/hotsauce.html

[Pepper Belly]

Thanks Omri and Shalom

[Omri]

Thanks Omri and Shalom
No problem and shalom to you too. :lol:

[talas]

Thx Omri for the recipe going to use it myself and RESPECT ;):lol:

[hixs]

Hey Omri thnxs for the recipe.Tried it over the weekend and was good.Had to go out on my own add in and added 4 nectarines and wow not only hot but a good taste.All I had was dehydrated Red habs so used the pulp to thicken.Sweeeeet!Once again thanks . Rich

[JayT]

Omri that recipe seems very similar to one I read before on making your own Srirachi, but with thai peppers and garlic.

[Hothead]

I would imagine you could also use dried red hot chiles for this recipe too. I was thinking of adding an onion and some garlic to mellow it out. Would that create an issue as far as spoilage goes? Would there be ANY health issues making a hot sauce using vineger,regardless what you use?

Hothead:hell::mouthonfire: