An ingredient I use often is Tabasco vinegar, especially in my sautéed collard greens. And, I recently started adding just a tad to my black beans. Having balcony space in the New York City meant I could grow my own peppers and make Tabasco vinegar from scratch. So I planted a seedling from Home Depot in early April. Now, my plant is out of control and it’s time to figure out what to do with all this harvest.
I was hoping to make hot sauce. However, from watching the Tabasco experts at Mcllhenny I realized just how many ultra-red ripened peppers I would need. No way could my one plant yield that much in such little time. So, preserving my Tabascos in vinegar is my next best option. Both the vinegar and peppers can be used in countless recipes.
The plant is really pretty. If you have outdoor space I definitely recommend making tabasco vinegar next growing season. All you need to do is add them to a bottle of white vinegar as they ripen. So easy. Some unripened ones are okay too, as they tend to have more heat but less flavor.