Sauce "A La Tabasco"
345 60 минут -
Earlier in the store bought sauce ", tab" and dripped a drop into the sauces, which to me seemed not too sharp. Then the sauce well, just disappeared from stores. Recently saw him in the bill, then looked at the price tag: 100 UAH. (about 400 RUB ) in 90 ml. of course, I realize that this bottle I'll have enough for 2 or 3 months, but the toad still crushed. I decided to look for a recipe online. Found some similar at each other and decided to cook. Then in the comments to one of the recipes I read that the real Tabasco made only of vinegar and chilli and then a few years brewed in barrels. Therefore, with the nearest salary can still buy a bottle. Yes, and my home variantik turned out still less spicy (next time in two times more pepper I guess), but too bad, in case again in stores this Tabasco will disappear.
Ingredients for Sauce "A La Tabasco"
- Chili - 2 PCs
- Tomato - 1 piece
- Onion - 0,5 PCs
- Garlic - 1 tooth.
- Vegetable oil - 2 tbsp
- Vinegar - 2 tsp.
- Black pepper
Step by step instruction of cooking Sauce "A La Tabasco"
Oh, the onion in the "still life ingredients" to put forgot.
And clean the peppers from seeds. The original recipe offered again to clean the partitions, but I know that the sharpness in them, so I left them. In the seeds also have the sharpness, but I was afraid that they were sufficiently ground in a blender. Pepper cut into pieces and gloves ruthlessly discarded. Eyes I expensive.
Pepper, fill with boiling water and leave for 30 minutes.
Meanwhile, the tomatoes we scald with boiling water, cut the skin cross
And we remove it.
Cut tomato is relatively small.
Garlic passed through the press or chop and grind with salt with a knife, finely chop the parsley.
Onions cut in small cubes
With pepper drain the water, leaving a little at the bottom. I have not poured, and left to add a little, for example, in the soup.
Add the onions, garlic, tomatoes, vegetable oil and grind in a blender into a puree.
Ovarium over medium heat until thick. In the end, adjust the taste with vinegar, salt and sugar. Vinegar was suggested to add red wine, but I had Apple. Here with such urgency sauce I the fundamental difference in the kind of vinegar do not see. First I put 1 tsp of vinegar, but I acid not enough.
Remove from heat, add parsley and black pepper.
On this I found the recipes were over, but I decided for a greater uniformity again "walk" for the sauce in a blender.
And pass the sauce through a sieve. Of course this trick a third of the sauce "stole"
I got less than 50-gram jar of coffee.