Me too.
Note: In the recipes below, cooking and the acidic conditions created by the vinegar handle food safety issues. For quality purposes I strongly suggest storing in the fridge. If making large batches technically one should process in a pressure canner but I don't bother. Instead I portion into FoodSaver bags and freeze.
Note: I dislike distilled vinegar for nearly everything but cleaning and sanitizing. Feel free to use it of you prefer. Mostly I use white balsamic, white wine, or sometimes apple cider (I like the unrefined organic from Trader Joe's.) Make sure the vinegar you use has at least 5% acidity.
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12 habanero peppers
2 clove garlic, minced or pressed
½ cup vinegar
½ tsp sugar
½ tsp salt
1 Tbsl molasses or raw agave nectar
pinch ground white pepper
Boil the peppers and garlic with the vinegar in a non-metallic saucepan until quite tender. Purée in a blender with the salt, sugar, molasses or agave and white pepper.
Strain through a sieve to remove solids, if desired. Pour mixture back into the pot and stir in a little more vinegar until it is has the texture you desire.
Bring to a boil then pour into a hot, sterilized bottle or jar. Cool first, then cover and chill.
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1947 Tabasco Sauce Recipe
36 Tabasco peppers -- or other long hot red peppers
1 clove garlic
1 tablespoon sugar
½ teaspoon salt
1 teaspoon horseradish
1 cup hot vinegar
1 cup water
Add water to the peppers and garlic. Cook in a medium pan until tender, then press through fine sieve. Add all other ingredients and simmer until blended. Pour into hot ball jars; seal at once. (I don'y; I do what I noted above.)
From The Ball Blue Book Vol. X, 1947
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a Tabasco-style sauce (though not aged in oak barrels for 3 years)
1 pound fresh red tabasco peppers, chopped
2 cups white vinegar
2 teaspoons salt
Combine the chiles and the vinegar in a non-metallic saucepan and bring to a simmer. Stir in the salt and simmer for 5 minutes. Remove from the heat, cool, and place in a blender. Puree until smooth and pour in a glass jar or bowl. Allow to steep for 2 or 3 weeks in the fridge. Remove, strain the sauce, and adjust the consistency by adding more vinegar if desired.
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