>>1621971Also I already made the Tabasco "like" sauce with the Trinidad Scorpions.
I lacto-fermented them for a month then blended and strained it.
I mixed the resulting sauce with apple vinegar and salt.
The large bottle in the pic is my sauce the small one is original Tabasco.
Two things to note.
1. The lacto-fermentation process kills a lot of heat. I can heat this sauce with no problem. It is much stronger than tabasco but at least it is edible. The raw Trinidad Scorpions aren't.
2. Next time I should use a stronger vinegar. The Apple vinegar is way to light and the heat complete hides its taste thus while a good tasting sauce it lacks the acidic kick of the original tabasco.
