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Message: <blockquote data-quote="dennishoddy" data-source="post: 1942014" data-attributes="member: 5412">Basically Tobasco is distilled vinegar, red pepper, and salt. Quite a bit of salt actually as one serving has 35mg.The big secret to tobasco, is that its aged in oak barrels for about three years I think. Maybe my taste buds are burning out, but it doesn't seem like the store bought tobasco is as hot as it was, and the vinegar taste has increased.I use white vinegar, peppers and salt, and puree them in a blender where its not thick, but slightly runny. Bring it to a low simmer, and let it cool off. Strain into a bottle, and stick in the back of the cabinet for a couple of years. Its hotter than fire, so your table serving may have to add some water or more vinegar.</blockquote>