I went down to the garden this morning to pick the bell chillies. Here they are ready for me to slice and de-seed them.
While I was picking them I noticed the other chilli bush which I call Birdseye chillies. I have never picked or used them as I am sure they would be too hot. The bush looks pretty in the garden, especially as the chillies ripen.
Here is the bush after I had picked most of the red ones. I decided to check Google and see if I could make Tabasco sauce as I knew I was getting to the point where I would need to buy some more. Sure enough, there are dozens of recipes on the internet so I decided to try it. From the photos I saw on the internet my bush is what are called tabasco chillies in the USA.
First I covered my hands with a couple of bread bags and secured them with rubber bands.
I adapted a couple of recipes I found for the tabasco sauce and this is my version.
150g of hot chillies
2/3 cup white vinegar
3/4 teaspoon salt
2/3 cup white vinegar, extra
Chop the chillies (including seeds) roughly (I actually put them in whole), place in a small saucepan with vinegar and salt. Bring to the boil, simmer gently for 5 minutes. Remove from heat and allow to cool. Blend until smooth. Add another 2/3 cup vinegar and combine. Press through a fine strainer. Discard the residue. Pour liquid into sterilised bottles. Store for 2 weeks before use.