For those that like hot sauce, my Tabasco pepper sauce is about as hot as you will find. It is much hotter than my habanero based sauces.
I think the heat is intensified by the method used to make it.
My plants were killed in the freeze last winter, but yesterday, a friend invited me over to harvest two of his plants.
Salsa Tabasco muy caliente
12 ounces red, ripe Tabasco peppers
1 large White Onion, chopped
10 Garlic cloves, diced
2 TSP salt
2 cups white vinegar
1/2 cup boiling water
Method:
Put the first 5 ingredients into a large stainless steel sauce pan, and bring to a boil. Reduce the heat
and simmer for 5 min.
Remove the solids, using a slotted spoon or spider. Put the solid ingredients into a food processor, and pulse until chopped fine.
Place back into the liquid, and cook another 15 min at simmer.
Pour all into a blender, and purée on medium speed.
Pour this into a strainer set over a glass container. Using a rubber spatula, press the liquid through the strainer.
Place the remaining solids back into the blender. Add the 1/2 cup boiling water, and process on medium speed for 20 seconds or so.
Repeat the straining procedure, and this time, discard the remaining solids.
Bottle.