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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)
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[–] • 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.