Tabasco Green Pepper Sauce
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Not too hot, not too mild, Tabasco brand Green Jalapeño Pepper Sauce is a must for Mexican food. Add it to guacamole, salsa, tacos and burritos, or try it in red beans and rice, paella or that delicious Canadian cocktail, the Bloody Caesar. Gluten free and zero calories.
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.
|Size||5 fl oz. (148mL)|
|Serving per container||30|
|Serving Size||1 Tsp. (5mL)|
|Sodium per unit||6|