Tabasco Pepper Sauce
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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: 12 fl oz. (355mL)
LOUISIANA CHICKEN GUMBO Ingredients: 1/4 cup flour 1 teaspoon salt 1 3-pound chicken cut into 8 pieces 1/4 cup vegetable oil 1 1/2 cups chopped onion 1 cup chopped celery 1 cup chopped green onion or ZATARAIN'S® Chopped Green Onions (Shallots) 3 cloves garlic, mashed 1 quart chicken broth 2 cups canned whole tomatoes in juice, undrained, crushed Whole Bay Leaf 1 teaspoon TABASCO® Pepper Sauce 1 10-ounce package frozen, whole okra 3 cups cooked rice, divided Steps: Combine flour and salt in plastic or paper bag; dredge chicken pieces in flour mixture to coat. In large heavy Dutch oven or saucepot, heat oil; brown chicken on all sides, remove and reserve. Add onion, celery, onion and garlic; sauté µ minutes, stirring often. Return chicken to pot. Stir in chicken broth, tomatoes in juice, bay leaf and TABASCO® Pepper Sauce. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes. Add okra; cook 10 minutes longer. Serve each portion in bowl topped with 1/2 cup cooked rice. Makes 8 servings.
EULA MAE'S CAJUN SEAFOOD GUMBO Ingredients: 3/4 cup vegetable oil, divided 2 pounds fresh okra or 2 (16 oz.) packages frozen okra, thawed, thinly sliced (about 8 cups) 1 tablespoon white vinegar 4 quarts water 2 pounds cubed cooked ham 3 large onions, diced 2 stalks celery, diced 1 head garlic, cloves peeled but left whole 1 green pepper, cored, seeded and diced 1 16-ounce can whole tomatoes, drained and chopped 4 pounds medium shrimp, shelled and deveined 2 pounds lump crab meat 2 teaspoons TABASCO® Pepper Sauce 6 cups cooked rice Steps: Heat 1/2 cup oil in large skillet (not cast iron) over medium heat and add okra. Cook, stirring frequently, until no longer ropy, about 30 minutes. Add vinegar and cook, stirring, another 10 minutes, until okra takes on brownish color and is reduced to about a quarter of its original volume. Put okra in medium bowl and set aside. In large stockpot, over high heat, bring water to a boil. Meanwhile, add remaining 1/4 cup oil and ham to skillet. Sauté ¨am over medium-high heat about 10 minutes or until lightly browned. With slotted spoon, remove ham to stockpot. In same skillet, combine onions, celery, garlic and green pepper and cook, stirring constantly, 10 minutes, until vegetables are tender. Add vegetables, okra and tomatoes to stockpot; cover and simmer over medium heat 1 hour. Reduce heat to very low, add shrimp and simmer very slowly 10 minutes. Add crab meat and TABASCO® Pepper Sauce; simmer an additional 5 to 10 minutes. Serve gumbo in soup bowls with mound of rice. Makes 12 to 16 servings.
CAJUN CHICKEN BURGERS Ingredients: 1 pound fresh ground chicken or turkey 1 small onion, finely chopped 1/4 cup chopped bell pepper 1 clove garlic, minced 1/2 teaspoon TABASCO® Pepper Sauce 3 scallions, minced 1 teaspoon Cajun Power Worcestershire Sauce Ground pepper Steps: In medium bowl, combine all ingredients. Form into 4-inch patties. Broil or grill each side 4 to 6 minutes, depending on degree of desired doneness. Serve immediately. Makes 5 servings.
|Size||12 fl oz. (355mL)|
|Serving per container||71|
|Serving Size||1 Tsp. (5mL)|
|Sodium per unit||1|