According to the Scoville scale – the barometer that measures capsaicin, the chemical in peppers responsible for their heat – Original Red Pepper Sauce scores 2,500-5,000 points, making it as spicy as a jalapeño.

How to Make Hot Sauce - Chili Pepper Madness

You can also ferment them, but might need to include some fresh pods or a fermentation starter to get things going. I would personally also plant new peppers for the year, as you can keep freezing, but also preserve them in so many other ways. You'll have a difficult time duplicating the exact flavor of Tabasco without time, oak barrels, and trade secrets. Tom, if you're interested in pineapple, I bet pineapple vinegar would be an interesting tweak to the recipe.It instructed troops how to mix C-rations to make such meals as "Combat Canapés" or "Breast of Chicken under Bullets.

Tabasco Smoky Chipotle Hot Pepper Sauce 60ml | Ocado

The first advertisement for a commercial hot sauce in the United States seems to be in Massachusetts in 1807 by a farmer for a cayenne sauce. Jean Andrews, in her book "Peppers: The Domesticated Capsicums", goes further to declare—citing United States Circuit Court testimony from 1922—that prior to his death in 1862, "White gave some [pepper] pods, along with his recipe, to his friend Edmund McIlhenny, during a visit to White's Deer Range Plantation. Anywhere from 1 teaspoon to half a bottle of hot sauce to 2 cups of tomato based sauce can do wonders. I set them into my refrigerator with a sense of happiness knowing that I will have a new hot sauce for months to come. The popularity of hot sauce in the United States has exploded in the last twenty years, and it shows no signs of slowing down.Two not so secret add-ins for Buffalo Wing Sauce from various Buffalo wing joints are finely chopped onions and finely grated Parm cheese (maybe even that green can Kraft grated stuff). Unlike its spicy cousin sriracha, Tabasco isn’t full of sugar, making it a much healthier way to add heat to dishes. Made from vine-ripened red jalapeño peppers that are slow-smoked to perfection over a smoldering pecan wood fire.