[CH] RE: Tabasco Sauce Recipe

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Tara kindly posted a recipe for making Tabasco-type sauce.  I've seen similar
recipes before but I have a couple of questions about the process.


Is "fermentation" the wrong term for this kind of pepper extraction?  This
implies there are microorganisms present that will metabolize sugars yielding
ethanol as a by-product.  If the pepper mash is sterile (no microbes), what
causes the bubbling or whatever it is that's called "fermentation"?  High salt
content is also inhibitory to growth of most microorganisms.

Also, can dried chiles be rehydrated then processed in this way?

Thanks
Jeff
Jeffro's Serious Sauces
http://people.ne.mediaone.net/jeffroz/home.html

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