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LOCATION: Recipes >> Preserving >> Tabasco 03

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Tabasco

1/2 gallon fresh, dead-ripe tabasco chiles
1/2 c kosher salt

Mash peppers and put in wide-mouthed, non-metalic container. Top
with salt and cover loosely so fermenting gasses can escape. Put
in cool dark place for 6 months. Stir and strain through fine mesh
strainer, forcing pulp but not skin and seeds, through. Return
seeds and skins to container with water equal to half their volume.
Stir and strain again.

Put strained liquid into clean container and allow to complete
fermentation with a loose cap. In about two weeks, it is ready.

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