I have lots of tabasco peppers and after I made a little pepper sauce (whole peppers covered in vinegar) I really don't have plans for the peppers except to feed a few to my hens this winter. I was wondering if anyone on here has made their own Lousiana style tabasco sauce. I found some online recipes that don't require fermenting peppers and aging x 3years in oak barrels. I am just looking for words of wisdom from the experienced folks. Thanks.