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How to Grow Tabasco Sauce Step 1
This is the first of a two-part blog post on how to plant, grow and bottle your own Tabasco sauce.
Well-known food writer Eugenia Bone once wrote there isn’t a condiment sitting in the refrigerator that can’t be homemade.
That idea stuck with me last season as I was deciding what to plant in my garden. I thought about all the assorted bottles of sauces and small jars of accompaniments taking up space on the shelf in the fridge and landed on my favorite: Tabasco sauce.
Because that large bottle is my go-to favorite for spicing up soups, adding a zing to curry and sloshing on dirty rice, I decided to plant, grow, and bottle my own.
It was about this time last year when I set my sights on homegrown, homemade Tabasco sauce and I kept that in mind as I shopped for seeds in the piles of gardening catalogs that stack up so nicely right after the first of the year. I found authentic Tabasco seeds in the Baker Creek Heirloom Seed catalog.
Chile Pepper Harvest is Gardening Reward
The hard work of sowing and growing is over around here and now it’s time to enjoy the chile pepper harvest.
One of my favorite parts of summer is when it’s almost over. That’s when gardening gets a lot more enjoyable because the hard work is done and the harvest has begun.
These days I’m having fun picking peppers off the plants on the patio. It’s not the biggest pepper crop I’ve ever grown, but it includes seven different varieties and some are hotter than others.
In the photo from left to right are:
Casa Bella–This plant was a gift from someone who told me it grew small Jalapeno-like peppers that turned yellow. These cute little peppers are some of the hottest peppers I’ve grown–much hotter than Jalapenos. We like our peppers hot, but these are too hot to eat raw. When I add them to recipes, I only use one, remove the seeds and mince it like crazy. Once the peppers turn from yellow to red, they lose a bit of heat. I plan to dry the red peppers and then grind them into powder to sprinkle in soups, chili and other cold-weather fare.
This is the first of a two-part blog post on how to plant, grow and bottle your own Tabasco sauce.
Well-known food writer Eugenia Bone once wrote there isn’t a condiment sitting in the refrigerator that can’t be homemade.
The hard work of sowing and growing is over around here and now it’s time to enjoy the chile pepper harvest.
One of my favorite parts of summer is when it’s almost over. That’s when gardening gets a lot more enjoyable because the hard work is done and the harvest has begun.
These days I’m having fun picking peppers off the plants on the patio. It’s not the biggest pepper crop I’ve ever grown, but it includes seven different varieties and some are hotter than others.
In the photo from left to right are:
Casa Bella–This plant was a gift from someone who told me it grew small Jalapeno-like peppers that turned yellow. These cute little peppers are some of the hottest peppers I’ve grown–much hotter than Jalapenos. We like our peppers hot, but these are too hot to eat raw. When I add them to recipes, I only use one, remove the seeds and mince it like crazy. Once the peppers turn from yellow to red, they lose a bit of heat. I plan to dry the red peppers and then grind them into powder to sprinkle in soups, chili and other cold-weather fare.
