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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Master Chef Scott
Servings: 2 pints
20 tabasco peppers
1 ½ tablespoons minced garlic cloves
¾ cup diced onion
¾ teaspoon salt
1 teaspoon olive oil
1 ½ cups water
1 ¼ cups distilled white vinegar
Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Sauté for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, purée the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
Taste and season with more salt, if necessary. Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.