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Sauces and condiments from Louisiana, USA
Ripe hot peppers are ground with a little salt into a mash and left in barrels for weeks to years while lactic bacteria and yeasts slowly sour it. The aged mash is then blended with vinegar, strained and bottled. Louisiana State University studies followed such mashes in oak and plastic barrels for up to two years.
| Ripe red hot peppers | Tabasco peppers (C. frutescens) in the LSU barrel studies[koh2005] |
| Salt6–10 % salt | The three levels tested; 8 % in oak gave the most stable sauce[awad1986] |
| Vinegar | Blended with the aged mash; white wine vinegar in the original Tabasco recipe, distilled vinegar today[bernard2013] |
| Starter | spontaneous |
Total time across the recorded steps: 42 days – 3.1 years
What changes: Starting material: ripe red hot peppers
Output: ripe hot peppers.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ripe hot peppers are ground with a little salt into a mash and left in barrels for weeks to years while lactic bacteria and yeasts slowly sour it. The aged mash is then blended with vinegar, strained and bottled. Louisiana State University studies followed such mashes in oak and plastic barrels for up to two years. Made in 6 steps over 42 days – 3.1 years. The longest step, age the mash, takes 14 days – 3 years (Watts E.G 2018). Salt is 6–10 % (Awad A.R. 1986). Lactic acid bacteria and Yeasts, living alongside the lactic bacteria through the ferment do most of the fermenting.
| Main step | 14 days – 3 yearsReported[watts2018][awad1986][koh2005] | Age the mash |
|---|---|---|
| Salt | 6–10 %Reported[awad1986] | Grind with salt |
The pepper is fermented as a salted mash in barrels, for 2 weeks up to 3 years, and the vinegar is blended in only afterwards, before straining. LSU tested 6, 8 and 10 % salt, while Tabasco says only that it uses a small amount. Tabasco is the best-known maker; this entry covers the general method that LSU studied.
Tabasco says the salt seal on its barrels forms a natural protective barrier and lets fermentation gas out, but its page shows no test of that. In an 18-month LSU study the mash's pH fell significantly as its acid content rose. The Minnesota Department of Agriculture lists hot sauces among common acidified foods, which are low-acid foods with added acid brought to a finished equilibrium pH of 4.6 or below. A mash or sauce above that pH is still low-acid, the kind of food CDC says is commonly linked to botulism, so a sealed home batch needs a pH meter reading of 4.6 or lower.
Every number is labelled with how it is known. How this atlas is made
Edmund McIlhenny's first sauce mash aged thirty days in crockery jars and barrels, then aged at least another thirty days with French white wine vinegar. His first commercial pepper crop was in 1868 and he sold his first bottle in 1869. Stoneware jars were first used to age the mash, and by 1900 McIlhenny Company used only white oak barrels. Today the mash ages up to three years in them.
