Tabasco
Ingredients
- 1/2 gallon fresh, dead-ripe tabasco chiles
- 1/2 c kosher salt
Instructions
Mash peppers and put in wide-mouthed, non-metalic container. Top with salt and cover loosely so fermenting gasses can escape. Put in cool dark place for 6 months. Stir and strain through fine mesh strainer, forcing pulp but not skin and seeds, through. Return seeds and skins to container with water equal to half their volume. Stir and strain again. Put strained liquid into clean container and allow to complete fermentation with a loose cap. In about two weeks, it is ready. ~