How to Grow Tabasco Sauce Step 2

How to Grow Tabasco Sauce, Step 1, included information on growing Tabasco pepper plants from seed. Step 2 is an illustrated guide for using the fresh peppers to make your own Tabasco sauce.

After the Tabasco peppers have ripened to the perfect color of red, pick them from the plant, wash, and carefully remove the stems and green caps. Chop peppers and place them in a saucepan. It’s always a good idea to wear kitchen gloves whenever handling fresh peppers.

Add about 1 1/2 cups or more of white vinegar to the pan of chopped Tabasco peppers. Mix in 1 teaspoon of salt. Heat the mixture until it just begins to boil and then turn heat down. Simmer for 5-7 minutes. Allow the pepper and vinegar mixture to cool completely.

Carefully pour the pepper mixture into a blender. Make sure the lid is on tight and puree. Pour the mixture into a jar and tighten the lid. Place the jar in the refrigerator and allow it to steep for 3 weeks.

Strain the mixture and use a pestle or other kitchen utensil to separate all the liquid from the pepper seeds and pulp.

Pour the Tabasco sauce into a bottle with a tight-fitting lid. Properly refrigerated, the hot sauce should keep indefinitely. Use it to spice up any recipe that needs more zip like egg dishes, Spanish rice, salsas and curries. Homemade Tabasco sauce also makes delicious Buffalo wings.


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Hi Dave,

Thanks for the tip on the apple cider vinegar–great idea! I’m glad you had good luck with the recipe.


Hi Paul,

This isn’t exact, but you could try a 1:1 ratio of 1 cup peppers to 1 cup vinegar. If that sounds too strong for you, use more vinegar.

Another suggestion is to look for the canning advice from your county’s Extension office. They may even have a website with recipes.

Good luck–and let us know how it goes,

Hi Jodi,
What quantity of tabasco peppers should I use for the 1 1/2 cups of vinegar?

This isn’t exact, but you could try a 1:1 ratio of peppers to vinegar. Feel free to adjust to taste depending on how hot you’d like your sauce.

Good luck!

I will try this and let you know

Do I need to add more salt if I have more than 1 cup of each.

You can add salt to suit your taste, especially if you keep the sauce refrigerated. Feel free to adapt the recipe to your liking.

And sorry for the delay in answering your question!

Hi Jodi!

Thanks for the info, I haven’t kept the whole thing together for 3 weeks before straining! Smart I cant wait to use your recipe!

My request / question is where can I buy the great bottle you have in you pic of the finished pepper sauce, I love that bulb shape, it is perfect!

Thank you!

Gene Osborne

Thanks for stopping by, Gene. I hope you enjoy the hot sauce!

That bottle is from my collection of used containers–I think it originally held white wine vinegar. I recycle just about everything that comes through here!


We made this last year with a range of chillies from Tabasco to long skinny ones and short fat ones and all came out a treat! We love it and have given it as gifts, everyone we gave it to loves it as well Thank you so much.
We also went away while steeping one batch and they ended up about 4 to 5 weeks in the fridge and still awesome!!

I’m so glad to hear your hot sauces turned out so well! I love to give homegrown and homemade goodies from the garden, too. When it’s a hot sauce, it’s especially heartwarming!

Thanks for stopping by to let me know,

hi jodi. nice recipe and great tasting. could you please advise me as to where I can purchase the Tabasco chilli seeds or any extremely hot chilli seeds. many thanks

One of my favorite seed companies is Baker Creek Heirloom seeds ( They have Tabasco peppers and many other hot chile peppers. Lemon Drop is another hot chile you might like. These are a beautiful color and quite potent! The catalog also has Bhut Jolokia and Carolina Reaper, two of the hottest peppers around. You could also “google” these varieties to see what other catalogs carry them.

Best wishes for a hot garden this season!


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