Delicious Tabasco sauce: the recipe is simple

American cuisine is famous for its features: hamburgers, colas, French fries, Caesar salad - all these dishes came to us from the USA. Separately it is necessary to mention sauces, which are also often borrowed from Americans. Ketchup, barbecue, sweet mustard are part of the cuisine of this nation. And not so long ago on the shelves of our stores there was another product from the US - a hot sauce of Tabasco.

This is a common name for a variety of food seasonings, created on the basis of cayenne pepper with various additives. Manufacture of such sauces is engaged in the only company - the family contract Makaylenni - has been more than one and a half centuries. The history of Tabasco began in 1868, when a family representative, Edward, started his own production of a universal spicy seasoning, the recipe of which he created as a result of long experiments with pepper and other additives. So the sauce Tabasco was born, the recipe of which remains unchanged. What does it include?

The basis is the fruit of fresh cayenne pepper - one of the most acute varieties of peppers. In addition, the classic recipe includes salt, vinegar, water. And in the variations can be found also horseradish, garlic, jalapeno peppers, habanero and other spices. For aging such a liquid seasoning as Tabasco sauce, the recipe of which we now describe, use barrels made of limousine oak. In them, the finished product is stored for three years for complete fermentation.

Tobacco is used almost everywhere: on its basis marinades are created for meat, poultry and fish, it is added to other sauces, they are served with soups, garnishes. Even in some alcoholic cocktails it is included as an ingredient. For example, the classic recipe for "Bloody Mary" contains this sauce. Or the cocktail "Red Dog", named so because rusty droplets of Tabasco bite at the tongue when you drink it. But in any case, it should be remembered that this sauce is very sharp, and therefore it is used literally for a little bit.

In our stores, this product is not cheap at all, but this is understandable - after all, it is imported from the US, where it is produced by only one firm. But how to prepare Tabasco sauce yourself? As it turned out, it's very simple. It will take several hot peppers, salt, vinegar and water. Fruits should be chosen more sharply, in order to make the taste as close as possible to the original. Tabasco sauce, the recipe of which we will give below, is obtained in the process of fermentation, or fermentation, of hot pepper. Therefore, preparing it is not a matter of one day.

You should take the fruits of pepper, wash them and rub it together with the seeds in a mortar. Or cut into rings. Then they should be folded tightly in a glass jar, crushed and poured into the same teaspoon of salt (3-4 pepper). Together with the salt, the resulting mixture must be thoroughly tamped to the bottom of the jars, and then add a little cold water. All this is closed by a lid and retracts into a dark warm place for about a week. The next day in the bank will be seen bubbles - it starts fermentation. After a week, 1-2 teaspoons of vinegar should be added to the pepper and again all crushed. After that, the sauce is almost ready - it can be cleaned in the refrigerator.

But what about the barrels in which the Tabasco sauce is kept? The recipe of the original implies a three-year exposure in them? In fact, there is not much difference between aged and unrestrained versions because of the gravy of the sauce. And ostensibly obligatory storage by all means in a limousine oak is a clever marketing course thanks to which the Makaileni family manages to keep a high price for its product. Otherwise, how to explain why sauce, whose cost is lower than the glass packaging in which it is sold, should be so expensive?