Tabasco Green Pepper Sauce
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Description: Splash TABASCO® Green Pepper Sauce on everything from salads to pizza. It's a bit milder than original TABASCO® Sauce and delivers a delightful, tangy taste to all your favorite foods. Add it to a whole host of dips and dishes - like guacamole, salsa, beans and chili, pasta, rice or potatoes, tuna salad and salad dressings.
Unit Size: 5 fl oz. (148mL)
QUICKIE QUESADILLAS Ingredients: 1 (16-oz.) can refried beans 3 tablespoons TABASCO® Green Pepper Sauce 8-in. flour tortillas 1 red bell pepper, finely-chopped 1/4 cup chopped cilantro or parsley 8 oz. shredded Monterey Jack or cheddar cheese Steps: Preheat oven to 450?F. In medium bowl, combine refried beans and TABASCO® Green Pepper Sauce and mix well. Spread bean mixture on each tortilla to 1/2 inch of edge; sprinkle with red bell pepper, cilantro, and shredded cheese. Repeat with remaining ingredients. Place tortillas on 2 large cookie sheets. Bake 5 minutes or until cheese melts and tortillas are golden around edges. To serve, cut into wedges. Makes 8 appetizer servings.
EMERALD CHICKEN SALAD Ingredients: 1 lb. boneless, skinless chicken breasts 1/4 cup mayonnaise 3 tablespoons milk 2 tablespoons TABASCO® Green Pepper Sauce 2 tablespoons lime juice 3/4 teaspoon salt 3 celery stalks, sliced 1 green bell pepper, chopped 1 small avocado, peeled and sliced 1 green apple, cored and cut into 1/2-inch chunks 1 cup green seedless grapes Lettuce leaves, optional Steps: In 10-inch skillet, place chicken breasts and enough water to cover. Over high heat, heat to boiling. Reduce heat to low; cover and simmer until chicken is cooked through, about 15 minutes. Drain. Meanwhile, in small bowl, blend mayonnaise, milk, TABASCO® Sauce, lime juice, and salt until smooth. When chicken is cool, cut into half-inch chunks. In large bowl, toss chicken with celery, green pepper, avocado, apple, grapes, and mayonnaise mixture until well combined. Spoon salad onto lettuce-lined platter, if desired. Makes 4 servings.
GREEN DRAGON STIR-FRY Ingredients: 2 tablespoons vegetable oil, divided 1 pound beef flank steak, very thinly sliced 3 large green onions, sliced 1 bunch asparagus, or1/2 lb. green beans, cut into 2-inch pieces 1 green bell pepper, cut into strips 1 cup julienne carrots 1 tablespoon minced fresh ginger 1 garlic clove, minced 1/4 cup water 1 tablespoon TABASCO® Soy Sauce 1 tablespoon TABASCO® Green Pepper Sauce 1/2 teaspoon salt 2 cups hot cooked rice Steps: In 12-inch skillet over medium-high heat, in 1 tablespoon hot oil, brown steak slices on all sides. With slotted spoon, remove meat to plate. In remaining 1 tablespoon oil over medium heat, cook onions, asparagus, pepper, carrots, ginger, and garlic about 3 minutes. Add water, soy sauce, TABASCO® Sauce, salt, and steak; heat to boiling. Reduce heat to low; simmer uncovered 3 minutes to blend flavors, stirring occasionally. Serve with rice. Makes 4 servings.
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|Size||5 fl oz. (148mL)|
|Serving per container||30|
|Serving Size||1 Tsp. (5mL)|
|Sodium per unit||6|