Fermented Hot Sauce: Tabasco Principle
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Origin
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Description
Fermented hot sauce — chilli peppers fermented with salt, then blended with vinegar — represents the intersection of lacto-fermentation and acid preservation. The fermentation precedes the acid preservation: the Lactobacillus establishes a lactic acid environment that both develops flavour complexity in the pepper and primes it for the subsequent vinegar addition. Tabasco sauce is the archetype — the mash ferments for 3 years before vinegar is added; the result is categorically different from a fresh blended hot sauce.
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The Thread
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Flavour Context
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Pillars V — VII
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