I admit it, green Tabasco is awesome! It goes so well on EVERYTHING! However, it's got a ton of salt in it, and that's no bueno, so I decided to make my own. After watching a couple videos on YouTube, it didn't seem too hard to turn a jar of fermented onion/garlic/jalapenos into a yummy, yummy green sauce.
Fermented Green "Tabasco" Sauce Yield: 16oz of the base, more when you add the vinegar, so about 24 ounces
What you will need:
1 medium to large onion, chopped
5-6 large jalapenos, chopped
3-4 cloves of garlic
1 tsp of low sodium pink Himalayan sea salt
? distilled white vinegar (*to your liking)
1 tbsp tapioca starch
1/4 tsp of xanthan gum (*optional - for thickening)
How to Make The Fermented Green "Tabasco" Sauce:
The first thing you will need to do is to ferment your veggies for at least 1 week. The longer you let this go, the better the flavor will be. I usually let them ferment for about 10 days, typically because I get antsy to make it.
In a quart sized mason jar you want to peel and crack open your cloves of garlic and toss them in. Then chop up the onion and pack in it the jar as well. Finally, add the chopped jalapenos.
There are many ways to do this, and I would suggest doing a search on YouTube about how to ferment veggies, but for me, I then toss in the salt and cover everything with water. Then in goes my glass weight (as you need the veggies to be UNDER the water at all times or it will mold) and on goes the lid, making sure there is water in the airlock.
When they have fermented to the length of time you have chosen, pour out the brine (you can save some to use instead of water, but I don't as it adds a lot more sodium) and toss the rest into a high speed blender and blend, adding some water as needed to make sure it gets nice and smooth.
Once the mixture is smooth, add it to a small saucepan and bring to a simmer over medium/low heat.
When it starts to warm up, toss in the starch, make sure you whisk it really good as it will start to clump in a hurry if you don't. Then, if you are using it, add the xanthan gum and whisk well. It will start to thicken pretty quickly.
Start to slowly add some distilled white vinegar until it gets to the consistency you like. It wont take much and let it simmer for 10 minutes. If you add too much vinegar, you can add a little more starch to thicken it up a little more to where you like.
When it is ready, pour it into mason jar(s) and store in the fridge. If it lasts, this can hang out in the fridge for about a month... for me, it usually only lasts about a week, if I am lucky!
Tip: When serving, this is just as good cold as it is hot!
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