Homemade Green Tabasco Sauce
A bright, punchy homemade green hot sauce made with fresh jalapeños. Better than shop-bought and ready in minutes, it just needs time to rest.
Cost 2.5
Equipment
- Food processor or blender a high-powered blender gives the smoothest result
- Fine mesh strainer or sieve
- Clean glass jar with a lid for the 24–48 hour rest
- Small sterilised glass bottle or jar for storing the finished sauce
- Rubber gloves highly recommended when handling jalapeños
- Sharp knife and chopping board
Ingredients
- 10 fresh jalapeños
- 1 tsp fine salt
- 1 tbsp brown sugar
- 1 clove of garlic
- ¼ cup white wine vinegar
Instructions
- Wearing gloves, trim and roughly chop the jalapeños. Remove seeds for a milder sauce.
- Add jalapeños, garlic, salt, sugar, and vinegar to a blender. Blend until smooth.
- Transfer to a clean jar, seal, and refrigerate for 24-48 hours.
- Press the purée through a fine mesh strainer using the back of a spoon to extract the liquid.
- Bottle the finished sauce, seal, and store in the fridge for up to 4 weeks.
Notes
Always wear gloves when handling jalapeños. Sterilise your storage bottles for the longest shelf life. The sauce will keep in the freezer for up to 3 months.