Tabasco Sauce Homemade

We froze some of our Tabasco pepper crops of 2007 and made Tabasco sauce with the rest. We also dried some of them. It's really HOT, the sauce is good for marinating quail or small birds before smoking them in a Cajun cooker. We have used half of the sauce we made last year, so it's time to make some more. That's what I have been busy with yesterday.



The right ones has some orange Tabasco pepper in them, that's why they look more reddish. The left ones I purely used the green peppers. We call this pepper 'devil pepper' for its spiciness. It's definitely hotter than cayenne which scoville units are 30,000-50,000, while habaneros are 100,000 - 300,000. I've never had habanero before, so I can't compare them.

I refer to PepperFool.com for hot sauce recipes.

Below is an excerpt from Bobby Flay's MESA Grill Cookbook on CAPSAICIN: The Heat Source of Chile Peppers

Capsaicin is produced in chiles by glands at the junction of the rib and the pod wall. It spreads unevenly throughout the inside of the pod and is concentrated mostly in the ribs. The seeds are not the source of heat as commonly believed. However, because of their proximity to the rib, they occasionally absorb capsaicin through the growing process.

Capsaicin is an incredibly powerful and stable compound seemingly unaffected by drying or temperature. It will retain its original potency no matter how long the chile is dried, cooked, or stored in the freezer.