I know it probably seems like I am hung up on peppers these days but honestly that is what I have the most of in the garden right now that I am able to pick. My Tabasco peppers are now starting to ripen I am in a dilemma as to what to do with them. I researched the recipes on how to make my own “Tabasco” sauce and have now decided to hold my peppers in apple cider vinegar until the season is over. Basically from what I have read the recipe is simple, harvest the peppers and blend them with sugar and vinegar, ferment the combination in an oak barrel (though I am not sure how I will do that), and then blend the final product with salt and more sugar if needed.
So I have decided that while I wait for all of the peppers to mature I will hold them in an organic apple cider vinegar, and once the season for peppers is complete I will embark on the construction of my own version of the ever so popular “Tabasco Sauce”.
— matt bolus