Recipe Tabasco sauce
The classic sauce consists of chopped hot red pepper, Tabasco, vinegar and little salt. Peppers are ripe, their pulp paste under the skin, not quite ripe or green, with firm flesh. Exactly the degree of maturity of the pepper depends on the sharpness of the sauce. Especially cooking the sauce: the peppers are ground, salt, and ground is sent to the fermentation in oak barrels. Period of fermentation – up to three years. Later in pasta sauce, add white vinegar, mix and filter. The sauce is ready. Can be poured into the bottles.
Features of making the famous sauce
Real sauce ferments in white oak barrels, and the salt is used from mines of Avery's island. Peppers Tabasco sauce are picked by hand. The ripeness of each pepper checks the standard-plate of a certain color. The degree of maturity of peppers depends on the taste of the sauce and its saturation and sharpness.
The original Tabasco sauce (sometimes pronounced Tabasco) made by the company, Makalani. The hot sauce – habanero, followed by the classic red and smoked (chipotle). Less spicy sauces Tabasco – garlic (in its composition three types of peppers), green (with jalapenos), Buffalo and sweet and spicy with Oriental spices. All kinds of sauce, in addition to classic, aged much less than three years.
A quarter teaspoon of Tabasco sauce can be equated to half a teaspoon of black pepper or a teaspoon of other hot sauces.
Useful properties of Tabasco sauce
Use the sauce for cooking meat and fish, add with soups and second courses helps to strengthen the immune system and improve metabolism in the body. Thanks to the useful properties of the sauce is introduced in the diet of the astronauts, officers of the armies of the United States and the United Kingdom. The caloric content of the sauce – only 12 kcal per 100 grams. Sauce contains vitamins a, C, E and group B. In a sauce of fatty acid and beta-carotene, iron, magnesium, phosphorus, potassium and calcium, sodium.
The sauce is contraindicated for people with heart disease, particularly when tachycardia, and gastrointestinal diseases. Tabasco sauce – a strong allergen.
How can I replace Tabasco sauce
Zealous fans of Tabasco is better to go to the nearest supermarket. If this option is no longer, the time before the hour "X" - there are a couple of weeks, you can prepare yourself. The recipe is very simple, but the fermentation process is long. And instead of a small tab you can use Cayenne pepper, it is better. Or jalapeno. The main thing – to have a mask (and goggles), gloves and a strong draught in the kitchen. And do not use utensils used to cook baby food.
Pepper is ground, mixed with salt, formed by the Bank and placed for fermentation in a warm place. The fermentation process – a week or two, depending on the temperature in the house. Then add a classic vinegar at the rate of: per Cup of pulp of pepper, one tablespoon of vinegar. Can add garlic or seasoning. Strain – and the sauce is ready.
In marching conditions it is possible to replace the chili sauce. The extreme case where no ready-made sauces, use ground red dish and sprinkle with vinegar.