4 lbs. of Tabasco - Recipies?
 

After cutting off 4 pounds of tabasco and Thai hot peppers, I'm left with what to do with them? They are mixed in a large bowl. 3.5 pounds of tabasco and a half pound of Thai Hot. I looked up a recipe for Tabasco sauce that was White Vinegar, Salt, and Tabasco peppers. Then I thought, "Why not ask you all for ideas and/or recipes?" The peppers are fresh out of the garden.

Got any ideas?

[QUOTE=AlittleSalt;515125]After cutting off 4 pounds of tabasco and Thai hot peppers, I'm left with what to do with them? They are mixed in a large bowl. 3.5 pounds of tabasco and a half pound of Thai Hot. I looked up a recipe for Tabasco sauce that was White Vinegar, Salt, and Tabasco peppers. Then I thought, "Why not ask you all for ideas and/or recipes?" The peppers are fresh out of the garden.

Got any ideas?[/QUOTE]

About a thousand were do I start.

I need to clean up and go to the store now but will be back.
While I am gone think about what you like.
Do you like vinegar or citrus.
Think lemony or limey sweet salty and hot.
Do you like that?

Think about going to the store and getting one of those big bags of ugly out side Texas oranges they have and a big, big bag of sugar and a big bottle of lime and lemon juice cheap HEB brand is fine.
We are talking a total of maybe ten dollars if you have pint jars.
This is what you would be making.
Hot pepper orange marmalade that will knock your socks off.
[IMG]http://www.tomatoville.com/attachment.php?attachmentid=54619&d=1448305224[/IMG]

Tabasco peppers deserve a mash and ferment. Thats what they were intended for, and the only thing I used them for. Thai peppers do well in sauce also, ever made Sriracha? Tabascos tend to soften the more ripe they get anyways. A couple more ingredients mixed in, with a little time and patience, and you will have some mighty fine hot sauce on your hands.

About two months ago, a lady that works with my wife made us some tabasco sauce that was really good. I just found out her secret ingredient is tomatillos.

Worth, I like vinegar in sauces and pickles. I marinate meat with lemon or lime, but I prefer lime. I think of lemons as being more for lemon pie and deserts or eating slices of. I squeeze lime on tacos and shrimp and savory things.

limey sweet salty and hot sounds good to me.

Salt, I hope you had a bowl of water and vinegar parked nearby !

Deborah, I had the vinegar jug setting beside the sink. I used vinyl gloves and managed to keep the juices off of me while making chili powder. I'll do the same when I cut the Tabasco peppers.

I made Datil Chili Powder for my brother's new in-laws. I didn't taste it myself.

OK, good !

I used that recipe that didn't require fermenting. Chpped, vinegar and salt. Boiled then put through a food mill. It is SO HOT!

[QUOTE=sdambr;515158]I used that recipe that didn't require fermenting. Chpped, vinegar and salt. Boiled then put through a food mill. It is SO HOT![/QUOTE]

I imagine .:))

Worth

That looks really good Sue.

okay Salt you ready for this.
Take Limes and cut them in half length ways.
Then slice them thin the other way and get the seeds out.

Leave the rinds on.
Put them in a kettle and almost cover with water.
Then how ever much water you use, use at the least the same amount of sugar.
Add a good shot of lime juice if you have it.
Chop up fine as many peppers as you want and add to it.
Now bring to a simmer and sit back and wait.
It should reduce by at least 1/2 or more, more is better.
You will be able to tell how lone because it will start to look like boiling sugar.
It you turn it up to high it will foam up and boil over.
You can also add some pectin if you want about 1 or 2 heaping table spoons per quart will do with the powdered stuff.
When it looks like most of the liquid is cooked out it will be ready.
As the water cooks out the temperature will get hotter.
If you cook it down too far you have made hot pepper lime candy.:yes:

You simply cant mess up if you keep an eye on it.

Don't forget to sat to taste after it has cooked down.

If you do it before it is cooked down it will be too salty.

And you can also add vinegar if you want after it is cooked down some.


Worth

It sounds good Worth.

Yeah my vote goes to making hot sauce. Fermentation is worth it for me. You can also use them for salsa, I use pretty much any pepper I have to make it and so far none that were bad. Of course the Carolina Reaper salsa is just for paint removal only :twisted:

Tabasco is our (My wife and I) hottest variety of pepper that we eat in a sauce. In 2014, we thought Tabasco was too hot. This year, we enjoy the heat of Tabasco - so our pepper heat tolerance is edging up on the Scoville scale. I have made salsas before, but have never made a pepper sauce. I want to use half the peppers for making a sauce - even if it turns out to be too hot for us. I'll just have to make it to see. I thought of other ingredients for a tabasco sauce. Those being onion, tomatillos, cumin, and cilantro.

The other half, well, hot pepper lime candy actually sounds good. Or maybe a Tabasco chocolate candy? A tomato based crawfish and tabasco dish sounds good - how y'all are? But my wife won't eat crawfish and crawfish are out of season.

[QUOTE=AlittleSalt;515185]Tabasco is our (My wife and I) hottest variety of pepper that we eat in a sauce. In 2014, we thought Tabasco was too hot. This year, we enjoy the heat of Tabasco - so our pepper heat tolerance is edging up on the Scoville scale. I have made salsas before, but have never made a pepper sauce. I want to use half the peppers for making a sauce - even if it turns out to be too hot for us. I'll just have to make it to see. I thought of other ingredients for a tabasco sauce. Those being onion, tomatillos, cumin, and cilantro.

The other half, well, hot pepper lime candy actually sounds good. Or maybe a Tabasco chocolate candy? A tomato based crawfish and tabasco dish sounds good - how y'all are? But my wife won't eat crawfish and crawfish are out of season.[/QUOTE]

To be honest Salt I have ate a lot of crawfish.
Some is good and some is horrible.
If you smell the things in etouffee they aren't any good and weren't purged properly.
I have sent bowls of it back and told them I wanted something else before even tasting.
The same goes for gumbo and shrimp.

Worth