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Picked just under 3 lbs (1.2 kg) of Tabasco peppers yesterday. Still have tons on the 2 plants, but temps are dropping and time will tell. Chopped them up, added 2.5% salt by weight, a dash of lactobacillus starter culture, placed the mash in jars, topped them off with 2.5% salt brine and added glass weights and fermentation locks. Once the fermentation settles down I'll transfer it all into a half gallon jar and leave it alone for a few months. In total, this makes right over a gallon of peppers fermenting from these two plants this year.

Tabasco hot sauce is in the cards - probably sometime in the Spring.

Picked just under 3 lbs (1.2 kg) of Tabasco peppers yesterday. Still have tons on the 2 plants, but temps are dropping and time will tell. Chopped them up, added 2.5% salt by weight, a dash of lactobacillus starter culture, placed the mash in jars, topped them off with 2.5% salt brine and added glass weights and fermentation locks. Once the fermentation settles down I'll transfer it all into a half gallon jar and leave it alone for a few months. In total, this makes right over a gallon of peppers fermenting from these two plants this year. Tabasco hot sauce is in the cards - probably sometime in the Spring. [Chopped](https://poal.co/static/images/96070703434b6334.jpg) [Starter](https://poal.co/static/images/ec6c6868486861d3.jpg) [Jarred](https://poal.co/static/images/6668c8a9292b27cd.jpg)
[–] • 1 pt

Looks great! We hit mid-30s the last couple nights, just pulled the last Dragons Breath and Marugas off today.. not much to do anything with, so I'll dry em, add to some others and make super hot cinnamon candy tomorrow!

[–] • 1 pt

super hot cinnamon candy tomorrow!

Most chile heads are friggin' insane anyways - glad ta meetcha!

[–] • 0 pt

How do actual Tabasco peppers taste?

I've only ever had the sauce, which I truly think is one of the vilest concoctions ever foisted upon man.

[–] • 1 pt

They taste kind of sweet and majorly fruity, but have a serious burn to them - like a poet that has found his groove and sweet spot, but has no writing instrument.

The issue is you're thinking about branded Tabasco® hot sauce. That shit is made from Tabasco peppers that are packed into 55 gallon oak barrels with salt, and then aged there for 3 years before being sauced. The aged oak flavor predominates. Give me a few months and I'll let you know more.

[–] • 0 pt

They taste kind of sweet and majorly fruity,

Wow, neat,

like a poet that has found his groove and sweet spot,

Alright, no need to call me a faggot again...

[–] • 1 pt

But you must first feel the burn.

We're all faggots here. It's just a matter of degree.