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European hot sauce alternative to Tabasco? (feddit.org)
submitted 1 year ago by to c/buyfromeu@feddit.org
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Hello everyone!

Does anyone know of a good European alternative to Tabasco hot sauce that comes from Europe? Also, an online store where I could buy this sauce would be great.

Many thanks in advance!

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[–] 15 points 1 year ago (4 children)

An alternative to Tabasco? Try infusing vinegar with your choice of hot peppers. Simply pack 'em in, and let it sit. Adjust to taste. Tabasco is hot sauce like Nutella is chocolate.

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  • [–] 9 points 1 year ago (1 child)

    Simply pack 'em in, and let it sit.

    …for a couple years while it ferments in barrels. Making a Tabasco clone isn’t an overnight process.

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  • [–] 1 point 1 year ago* (last edited 1 year ago)

    Yes, yes, an exact replica of that pansy-ass 90% vinegar "product" is what the goal is, rather than a far simpler improvement just about anyone anywhere can make, and quickly...

    If you'll look back at the simile above, I think you'll find Nutella was chosen for more than one reason.

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  • [–] 8 points 1 year ago* (2 children)

    Yeah, that's the fast & easy way to do it, but you should cut the tops & stems off first, IMO. If the vinegar does not get into the peppers, they can grow fuzzy on the inside.

    If you have access to a well ventilated* kitchen, you can make your own hot sauce that can be better than anything store bought. Remove the seeds** and then fry the shit out of the peppers until they start to pop and blacken, caramelizing the sugars. Then pour in a bit of water, just enough to almost cover the peppers, and when the water has evaporated the peppers will be mush. Throw the pepper mush into a blender with just enough salt & vinegar to suit your taste.

    Sweet, mild peppers like red jalapenos make a good sauce with very little vinegar. I like to dilute the more intense peppers with extra vinegar until the sauce isn't overpoweringly hot.

    *seriously, don't try this unless you've got a good exhaust fan or can do it outside

    **wear gloves

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  • [–] 2 points 1 year ago*

    Also, the hotter the pepper, the less time it needs in the mix, FYI.

    Likewise, opening it up to increase saturation via steeping. For example: habanero only needs a 3cm vertical slit or two (think: lantern) and just a few hours in the rum/vodka/etc. when making hotshots base. Going longer or adding more cuts (let alone fully-open) will all but ensure hours within a personal cornucopia of pain & suffering you have only yourself to blame for. 😭🤌🏼

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  • [–] 2 points 1 year ago* (last edited 1 year ago) (1 child)

    wear gloves

    A lesson that may only need to be taught once, if a bio-break occurs prior to triple-washing of ones hands. 😱🥹

    Personally, I learned it years ago by happening to be on-shift when a fellow cooks' apprentice eschewed the warning ("for weak AF noobs") and was all but reduced to hysterics as minutes after such a bio-break — his "balls're melting" and he panicked toward the walk-in to find & apply a cold fat to numb/neutralize the oils. He chose a tub of yogurt and was quickly fired for the scene that needs no textual description...

    Don't do it, kids. Not even for that rare $3 dare.

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