Today We’re Going To Make Jalapeno Tabasco Sauce.
- Basco Chilies
- Little White Fungus
- Chilli Pour
- White Grape Vinegar
- 10 Moles Of Sugar Stir
- Sauce Syrupy
- Tapioca Flour
1The legend to start weigh out the peppers and the prog product. The prog powder will inhibit the growth of unfriendly bacteria and preserve the color of the chilies during fermentation cut the stems away from the peppers and slice them into rings. The prog powder in your food processor and process until fine transfer the process chilies to a large mouth glass jar using a canning funnel really helps when doing this place a double layer of kitchen paper over the top of the jar and tie the securely in place with the length of butchers twine an elastic band will also do fine place this in a dark place at a temperature of around 22 to 25 Celsius or 72 to 77 Fahrenheit for four weeks to ferment after fermenting.
2You’ll notice that the flesh of the peppers is quite mushy you may also have a little white fungus growing on the surface of the chili. This is friendly bacteria and can simply be stirred into the chili pour in a hundred and ninety moles of white grape vinegar put the lid on and give it a good shake for a minute or two place the job back in its dark home and allow this to stand for two weeks give it a shake every day or two as this helps the vinegar to break down the solids after two weeks transfer the peppers to a tall jug.
3Use your stick blender to liquidize any solids that remain place the smooth liquid back into its jar put the lid on and allow this to stand for a further two weeks in a dark place giving it a shake up every day or two after two weeks strain the pop through a fine filter and gently press the pop down to extract as much of the liquid as possible from this quantity of chilies.
4You’ll get about 250 milliliters of liquid transfer the pulp to another sterilized jar and add just enough white grape vinegar to cover the pot along with 10 moles of sugar stir this together put the lid on and in two weeks time. You’ll have an amazing pickled jalapeno relish now on with the sauce you’ll notice that it is still quite thin.
5If allowed to stand the solids in the liquid as fine as they are will settle to the bottom of the liquid to stabilize this and to make the sauce syrupy like the original calls for a very special thickening agent tapioca flour does this job perfectly xanthan gum also does a great job as it has the same properties as tapioca.
6You cannot use flour or corn flour mix the tapioca flour with 30 moles of white grape vinegar and stir this into the pepper sauce you will notice a color change this is temporary as when the tapioca cooks it turns transparent and will not affect the color of the sauce at all pour the sauce into a small pot and bring this to a boil over medium heat stirring continuously you will notice as it comes to a boil how it suddenly turns syrupy and the sauce will coat the back of the spoon remove from the heat and allow this to cool for 15 minutes use a funnel to transfer the sauce to suitable miniature bottles pop the Cork’s or caps on.