Tabasco chiles
Every summer, we plant several kinds of peppers in our little container garden out back. This year we picked up a tabasco plant, and now we are swimming in tiny, fiery-hot peppers.
The tabasco is producing like crazy. I think there is going to be a lot of hot sauce in our future.
After looking at a few recipes, I learned that traditional tabasco sauce is fermented. That wasn’t something I wanted to get into, so I decided to boil the peppers instead—outside on the grill, of course, because the internet is full of horror stories about making this sauce indoors.
A pot of fire
The pepper fumes were no joke.
I confess: the goggles weren't necessary. :) But wearing a mask certainly did help!
The sauce ended up with a "burn your face off" level of heat. I definitely underestimated how hot these little peppers would be.
The final tasting process was painful to endure, and I ended up adding some water and a dash of agave nectar. I think I will continue experimenting with additional ingredients in the next few batches, but all in all it's a tasty sauce and damn hot!
You are not only adventurous, but a risk taker! Great pictures, and backstory. And I agree with Joe, a selfie would have been an added treat!
Thank you! Glad you enjoyed it. :)