Tabasco Sauce
Yield: about 1 cup
Ingredients
- 12 large Tabasco chiles, stemmed
- 1 clove garlic, peeled
- 1/2 cup herbed chili vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
Instructions
- In a small, nonreactive saucepan, boil the chiles and garlic in the vinegar until tender. Place in a blender with the salt and sugar and puree. Run through a metal sieve if necessary. Dilute this paste with more vinegar until it is the consistency of rich cream.
- Pour into a nonreactive saucepan, bring to a boil, then pour into a hot, sterilized bottle to within 1/2 inch of the rim and run a sterilized knife around the inside of the bottle to release air bubbles. Wipe the rim clean and seal with a scalded top. Store in the refrigerator once opened.
