Tabasco Pepper Sauce
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Description: TABASCO® Pepper Sauce is made the same today as it was by Edmund McIlhenny in 1868. The ripe red peppers are picked by hand, mashed with a small amount of Avery Island salt and aged for up to three years in white oak barrels, much like fine wine. The "mash" is then blended with all-natural vinegar and bottled with utmost care. All natural product.
Unit Size: 5 fl oz. (148mL)
MEXICAN STYLE VERMICELLI Ingredients: 1 tablespoon vegetable oil 1 package (8 ounces) vermicelli, broken 1 pound well-trimmed beef chuck, cut into 1/2-inch cubes 1/2 cup chopped onion 1/2 chopped green pepper 1/4 cup finely chopped celery 1 clove garlic, minced 1 cup peeled, seeded, and chopped tomato 2 teaspoons TABASCO® Pepper Sauce 1 teaspoon ground cumin 1/2 teaspoon salt 3 cans (14-1/2 ounces each) chicken broth Steps: In large skillet or Dutch oven, heat oil over medium-high heat. Add vermicelli; cook until golden, stirring constantly. Remove from skillet; set aside. In same skillet, cook beef until browned. Reduce heat to medium; add onions, green pepper, celery and garlic. Cook, stirring constantly, until tender, 2 to 3 minutes. Add tomato; cook 1 minute longer. Stir in TABASCO® Pepper Sauce, cumin and salt. Return vermicelli to skillet. Add chicken broth; mix well. Heat to boiling, lower heat, cover and cook until vermicelli is tender, about 10 minutes. Makes 4-6 servings.
TUNA CORN SALAD Ingredients: 2 cans (6-1/2 or 7 ounces each) tuna packed in water 2 packages (10 ounces each) frozen whole kernel corn, cooked according to package directions and drained 1/2 cup vegetable oil 1/4 cup cider vinegar 1 1/2 teaspoons lemon juice 3 tablespoons chopped parsley 1/2 teaspoon salt 3/4 teaspoon dried leaf basil 1/2 teaspoon TABASCO® Pepper Sauce 2 large tomatoes, peeled and chopped 1 medium zucchini, peeled and shredded 1/2 cup ZATARAIN'S® Chopped Green Onions (Shallots) Steps: In large bowl, mix all ingredients. Cover and chill several hours. Serve in bowl lined with salad greens. Makes 6 to 8 servings.
GUMBO Z'HERBES Ingredients: 4 cups coarsely chopped spinach leaves 4 cups coarsely chopped mustard greens 4 cups coarsely chopped beet greens 3 cups shredded green cabbage 2 cups coarsely chopped watercress 1/2 cup coarsely chopped parsley 2 green onions, cut into 2-inch pieces 1 bay leaf 8 cups water 3 tablespoons vegetable oil 2 celery stalks, chopped 1 green pepper, chopped 2 garlic cloves, minced 1 tablespoon TABASCO® Pepper Sauce 1 tablespoon salt 1 teaspoon basil leaves 1 teaspoon thyme leaves 1/8 teaspoon ground allspice 3 tablespoons butter or margarine 1/4 cup all-purpose flour Steps: In 8-quart saucepot, combine spinach leaves, mustard greens, beet greens, cabbage, watercress, parsley, green onions, bay leaf and water. Over high heat, heat to boiling. Reduce heat to low. Simmer, uncovered, 20 minutes. Meanwhile, in 12-inch skillet, over medium heat, in hot oil, cook celery, green pepper and garlic 10 minutes. Add TABASCO® Pepper Sauce, salt, basil, thyme and allspice to saucepot. Simmer vegetable mixture 40 minutes. Carefully remove 6 cups of vegetable mixture. In food processor or blender, puree mixture in batches. Return to saucepot. Set aside 2 cups of vegetable mixture. In 12-inch skillet over medium heat, melt butter or margarine; stir in flour until well blended and smooth. Gradually stir in 2 cups reserved vegetable mixture; cook until mixture thickens, stirring constantly. Return mixture to saucepot. Heat to boiling. Makes 8 servings.
Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or shrimp boil. You may want to add some boudin and andouille, to spice it up! Let CajunGrocer serve your Creole and Cajun food needs.
|Size||5 fl oz. (148mL)|
|Serving per container||30|
|Serving Size||1 Tsp. (5mL)|
|Sodium per unit||1|