Tabasco Pepper Sauce

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)

Since 1868, Tabasco brand Original Red Sauce has been handcrafted with just three ingredients: aged red peppers, Avery Island salt and distilled vinegar. This simple recipe produces a unique pungent flavor that works with just about any cuisine. Gluten free, with zero calories and less sodium than other pepper sauces, Original Red is sold in over 180 countries and territories worldwide.

Recipes
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 sauce pot, 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 sauce pot. Simmer vegetable mixture 40 minutes. Carefully remove 6 cups of vegetable mixture. In food processor or blender, puree mixture in batches. Return to sauce pot. 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 sauce pot. Heat to boiling. Makes 8 servings.