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Spices/Sauces/Rubs | |
| 1 pound fresh red tabasco chiles, chopped 2 cups distilled white vinegar 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. | |
| Note: Tabasco ages this in oak | |
Unrated | |
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