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Best Tabasco Recipes

Best Tabasco Recipes

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Top Rated Tabasco Recipes

Make your own Bloody Mary mixture: You’ll never want to use a bottled version ever again.This recipe is courtesy of Turnip the Oven.

When it's time for an eye-opener, few cocktails do the job better than a bloody mary. This is the classic, old-fashioned version of the recipe, with no crazy bells and whistles, and it's pretty much perfect.

Give traditional egg-potato salad a Cajun twist with a creamy mayonnaise-Tabasco dressing. This recipe will turn your barbecue into a spicy bayou celebration.Click Here for 15 Ways to Use Tabasco at Your Barbecue

Treat any chocolate lover to these sweet & spicy brownies.

Make your party menu one of a kind by including a spicy cocktail for guests to try. This drink features Oculto tequila-flavored beer, Tabasco sauce, and tequila — the perfect excuse for partying until sunrise.This recipe is courtesy of Oculto.

Created by chef Kyle Bailey at Washington, D.C.'s GBD ,this recipe was inspired by the sweet condiment found in some Chinese carry-out bags. Sugar and fiery ingredients like Frank's Red Hot Sauce and Tabasco sauce make it the perfect sweet and spicy sauce to douse your barbecue with.Click here to read how to Make the Ultimate Barbecue Sauce

What better time is there to enjoy Jägermeister than first thing in the morning? You read that right — the Jäger mary makes it possible.This recipe is courtesy of

This coleslaw uses light mayonnaise, fresh citrus, ginger, and Green Jalapeño Pepper Tabasco Sauce for a healthy and flavorful dressing that is poured over fresh cabbage and vegetables.Click Here for 15 Ways to Use Tabasco at Your Barbecue

A traditional ketchup-based barbecue sauce is given extra spice with Tabasco. Ready in less than 30 minutes, it's perfect for slathering on your favorite summer grilling meats.Click Here for 15 Ways to Use Tabasco at Your Barbecue

For a fun little prank, give these cupcakes to the spice-shy and tell them it's a chocolate cupcake. Then, sit back and watch the fireworks fly.In truth, however, these cupcakes aren't that spicy. The Tabasco adds a pleasant background heat that complements the chocolate nicely. Serve with a shot of whiskey for a good time.See all chocolate recipes.Click here to see Cupcakes Galore.

Serve a virgin Bloody Mary by adding celery salt, crushed red pepper and Tabasco sauce to some tomatoe juice.This recipe is courtesy of Paige Flamm, The Happy Flammily.

This twist on a ginger cake incorporates Tabasco and cinnamon and delivers a perfectly spiced dessert.Click Here for 15 Ways to Use Tabasco at Your Barbecue

According to Cornish pasties originated in ancient England in the Cornwall region. These hand pies were a popular food for families, fishermen and even more so for the miners in that region. The reason for this is, because the pasty was a convenient and easy way to eat when down in the mine.

Just basic ingredients are needed to make this Cornish pasty recipe and you may already have most of these.

For the pastry you will need chilled butter cut into cubes, plain flour (all purpose), water and salt.

For the filling, you will need onion, carrot, potato, steak, beef stock, salt and pepper.

When choosing meat for the filling choose rump, round or fillet steak. These are cuts that you would normally eat pan fried and are soft. Avoid using stewing steak like gravy beef or chuck steak these are tough and require long slow cooking.

36 Recipes to Instantly Level Up Your Camp Cooking

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Look, we don’t have anything against freeze-dried meals. They’re easy, they’re fast, and they’re nutritious enough to keep you going on the trail.

But sometimes, that’s not enough: Sometimes, spectacular scenery deserves a spectacular meal. From comfort food to protein-packed dishes to decadent desserts, we’ve collected 36 of our most popular recipes here, along with a few of our personal favorites. Master them, and you’ll taste what backcountry cooking can really be like.

When you make a purchase through our site, we may earn a commission.

Potato Recipes

Nick Cote

Sorry, pasta and rice: Potatoes are the best comfort food. How, you ask? Let us count the ways. Get the recipes.

Mac and Cheese Recipes

Nick Cote

You’re an adult: Eat like one. Upgrade your mac and cheese by swapping fluorescent powder for old-world flavors, veggies, and spices. Get the recipes.

Protein-Rich Recipes

Louisa Albanese

Protein helps your body maintain muscle mass, prevents next-day soreness, and sustains energy. Pack it in with these filling, recovery-boosting recipes. Get the recipes.

Cheap Recipes

Louisa Albanese

Put a dent in your hunger—not your trip budget—with three tasty meals for less than $2.50 per serving. Get the recipes.

Stuffed Fruit and Veggie Recipes

Nick Cote

Turn up the fun factor with stuffed fruits and veggies. Best part? No dishes required. Get the recipes.

Trail Taco Recipes

Louisa Albanese

Tasty, fast, easy: What makes tacos great at home also makes them great in camp. Get the recipes.

Spicy Recipes

Make these flavorful dishes and you won’t need to dump Tabasco on your dinner. Get the recipes.

Dessert Recipes

Don’t settle for chocolate. With a little work and planning, your backcountry dessert can be as grand as the scenery. Get the recipes.

Breakfast Bar Recipes

Nick Cote

Prepare the first meal of the day at home and you’ll start hiking sooner—and have on-the-go snacks. Get the recipes.

Editors’ Picks: Our Secret Recipes

Andrew Bydlon

Our staff and writers share their favorite backcountry eats. Get the recipes.

Tips to Help You Become a Master Camp Chef

  • Make a spice kit: There’s a good chance you’re underseasoning your food. For a simple fix, pack a teaspoon or two each of garlic powder, oregano/basil mix, soy sauce, cinnamon, hot sauce, and Spike. Pack in leakproof containers, like a Nalgene travel kit or a GSI waterproof spice rack.
  • Bring the right tools: Bringing the proper utensils will help you finesse your meal. If you’re cooking for a group, an ultralight spatula like the GSI Outdoors Pivot is worth the weight. A long-handled spork like the GSI Outdoors Kung Foon also does the trick.

Have we whetted your appetite? Sign up for our Backcountry Kitchen course on AIM Adventure U, and you’ll get a comprehensive lesson in backpacker cuisine that you can take at your own pace. Bonus: Right now, it’s 50% off.

Lemonade Chiffon Pie with Lemonade Crust

Ahanov Michael/Shutterstock

The next time you are looking to whip up a sweet treat for your family or friends, why not try this Lemonade Chiffon Pie recipe? This specialty dessert, which graced many kitchen tables in the 1950s, uses frozen lemonade, sugar, and heavy cream to achieve the perfect balance of sweet and tart. Be sure to dress the pie up with fresh strawberries and shredded coconut before serving for the full retro effect.

Get the recipe from Click Americana.

Homemade Tabasco Sauce From Scratch --You Can Do It Too

Want to make your own Tabasco hot sauce? Here’s a six-pack of recipes and tips that will allow you to cook up a batch of your very own. You won’t need to age your chile peppers for three years in oak barrels like they do on Avery Island to make a great hot sauce. Of course, if you have the time .

Recipes courtesy of Earl, submitted to the GardenWeb Pepper Forum

The McIlhenny Company, makers of the original Tabasco ® Sauce, still use the same methods perfected on Avery Island in Louisiana a hundred years ago.

They pick fresh, ripe Tabasco peppers grown on the island, grind them up and cover with salt to make a pepper mash. The salted mash goes directly into oak barrels. The mash is packed down and the top is sealed with oak planks into which holes have been drilled.

The barrels are topped with a thick layer of salt and allowed to ferment. The salt layer serves as a permeable barrier that allows gases to escape but allows no bacteria, fruit flies, etc. access to the mash. McIlhenny allows them to age three years in these oak barrels.

After aging, the mash is pulled, checked for quality and, if OK, it is blended with white wine vinegar (they don't say how much) and aged some weeks more ('nother secret!). Finally, the product is pulled, strained and the liquid bottled.

36 Tabasco peppers -- or other long hot red peppers
1 clove garlic
1 tablespoon sugar
½ teaspoon salt
1 teaspoon horseradish
1 cup hot vinegar
1 cup water

Add water to the peppers and garlic. Cook in a medium pan until tender, then press through fine sieve. Add all other ingredients and simmer until blended. Pour into hot ball jars seal at once. The sauce may be thinned - as used - with either vinegar or salad oil.

From : The Ball Blue Book Vol. X, 1947
Shared By: Pat Stockett

Homemade Tabasco Style Sauce

Because the chiles are not aged in oak barrels for three years, this will be only a rough approximation of the famous McIlhenny product. You will have to grow your own tabascos or substitute dried ones that have been rehydrated. Other hot, fresh red chile peppers can be substituted for the tabascos.

1 pound fresh red tabasco peppers, chopped
2 cups distilled white vinegar
2 teaspoons salt

Combine the chiles and the vinegar in a saucepan and heat. Stir in the salt and simmer for 5 minutes. Remove from the heat, cool, and place in a blender. Puree until smooth and place in a glass jar. Allow to steep for 2 weeks in the refrigerator. Remove, strain the sauce, and adjust the consistency by adding more vinegar if necessary.

12 large Tabasco chile peppers stemmed
1 clove peeled garlic
½ cup vinegar
½ tsp salt
½ tsp sugar

Boil the chile peppers and garlic in vinegar in a small, non-metal saucepan until tender. Puree in a blender with the salt and sugar. Run through a metal sieve if necessary.

Dilute this paste with more vinegar until it is the consistency of rich cream. Pour into a non-metal saucepan, bring to a boil, then pour into a hot, sterilized bottle to within ½ inch of the rim.

Run a sterilized knife around the inside of the bottle to release air bubbles. Wipe the rim clean and seal with a scalded top. Store in the refrigerator once opened.

From: Red Hot Peppers by Jean Andrews
Posted to CH mailing list by "RisaG"

Fermented Pepper Sauces (Tabasco)

Note: This recipe requires pulling the liquid from the peppers, so they must be fresh, fleshy and of the right state of ripeness. At Avery Island they still use the original "critique baton rouge", a red stick tinted to the exact color of the peppers to be harvested. Peppers not matching the "critique" are rejected.

Please remember - old or over-dried peppers are the key to failure. This is true for all hot sauce recipes that use fresh versus powdered chile peppers.

Tabasco chile peppers
White wine vinegar
(See below for amounts of each.)

Prepare mash. Grind peppers (any amount), seeds and all, in a medium to fine grind. Add ½ cup kosher salt per gallon of ground peppers. This ratio of mash to salt of 32:1 seems to be the best but can vary depending on the quality of your peppers. Put mash & salt mixture into a glass or crockery jar. Press the mash down and cover with saucer or other lid . Liquid will form.

Age (ferment). Allow to age at least 1 month. Longer is better … McIlhenny ages their Tabasco peppers for 3 years!

Allow fermenting until the mash stabilizes (stops fermenting). After aging is finished, place mash in a new clean and sterilized jar. Add sterilized white wine vinegar to taste and age for about another week to blend the flavors together.

"Pulling" the peppers. Run the mash through a chinoise, fine strainer, or, last resort, throw it all into a bowl lined with cheesecloth, fold the cheesecloth up into a ball and twist & squeeze until the juice is extracted. Salt to taste. Bottle the juice and keep in the refrigerator.

Quick & Easy Fermented Tabasco Sauce

1/2 gallon fresh, ripe tabasco chile peppers
1/2 cup kosher salt

Mash peppers and put in wide-mouthed, non-metalic container. Top with salt and cover loosely so fermenting gasses can escape.

Put in cool dark place for 6 months. Stir and strain through fine mesh strainer, forcing pulp but not skin and seeds, through. Return seeds and skins to container with water equal to half their volume.

Stir and strain again. Put strained liquid with originally strained liquid into clean container and again cover loosely to allow fermentation to complete. In about two weeks, it is ready.

This lemon chicken recipe is easy to prepare and even easier to enjoy

Lemon chicken is quite a popular dish, and a large tray of this recipe goes quite a long way. Plus, it will look picture-perfect on your table. In addition to chicken breasts, you will need eggs, milk, flour, salt, pepper, lemons, butter, vegetable oil, olive oil, chicken stock, white wine, thyme sprigs, minced parsley, and Parmesan cheese.

The bright yellow lemon slices and fresh green parsley will add a nice touch of color to your mix, too. Not only will this dish be a big hit on your buffet table, but you will likely have leftovers that you can enjoy during the week. That sounds like a win-win to us.

There’s nothing tricky to do here, but it takes about an hour to shell the shrimp and use the shells to make a stock to poach the shrimp in. The poaching is genius, too — in three minutes, with only the residual heat from some stock you’ve just brought to a boil and then turned off — you get the most tender and wonderful shrimp with subtle hints of tarragon, coriander and vermouth. It’s not like any other shrimp cocktail.

I almost want to say I’m sorry, because you’ll never be able to go back.

Pickled Eggs With Jalapenos, Habaneros And Tabasco

36 hard-boiled eggs (peeled)
1 quart distilled white vinegar
1 onion (sliced)
1 tablespoon mustard seed
1 tablespoon dill seed
1 tablespoon red pepper seed
1 tablespoon black pepper or peppercorns
6 cloves garlic
1 jar (16 ounce size) jalapeno peppers with juice
1 jar (16 ounce size) habanero peppers with juice
10 dashes Tabasco sauce

Easy Southern Oyster Pie

Just a note on the seasoning salt: My current favorite is Beautiful Briny Sea French Picnic Salt, a delightful blend that includes mustard, garlic, thyme, lavender, and pink peppercorn. I’ve also made it with Lawry’s, Seasonello Bologna salt, Old Bay, and pretty much any other seasoning salt I’m into at the moment. So whatever works for you is just fine.


1/2 lb. saltine crackers, crushed (2 sleeves from a standard box)
2 sticks butter, melted
48 ounces shucked oysters in brine (about 4 cups drained)
1 1/2 teaspoons seasoning salt (see note above)
fresh ground pepper to taste
3/4 cup heavy cream
1 teaspoon Worcestershire sauce
2-3 dashes (or more) Tabasco or other hot sauce

2. Crush the saltines, leaving some discernible pieces. You can crush them right in the waxy sleeve they come in.

3. Mix saltine crumbs in a bowl with melted butter.

4. Drain oysters and rinse under cold water, removing any remaining pieces of shell.

5. Spread one-third of the buttered cracker crumbs in the bottom of a greased 9-inch pie dish.

6. Top with half the drained oysters and sprinkle with half the seasoning salt and ground pepper to taste.

7. Add another third of the crackers, followed by the rest of the oysters, the second 1/2 teaspoon seasoning salt, and more ground pepper.

8. Mix heavy cream with Worcestershire and hot sauce and pour over dish.

9. Top with remaining cracker crumbs and bake until warm all the way through, 15 to 20 minutes. Turn the heat to broil for 1 minute at the end to brown the top.

Serve your oyster pie right next to the rest of the stuffing! Or dressing. Or the other sides.

Written by Anne Wolfe Postic

Anne Wolfe Postic lives and writes in South Carolina, travels with relish (and often a jar of Duke's mayonnaise), and cooks her feelings so everyone can eat them -- then writes about it. Family dinner is her passion, and she likes it in all forms – on a budget, on the sofa or around the table, in takeout containers or on plates, and on whatever schedule works.

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Watch the video: HOMEMADE TABASCO STYLE HOT SAUCE. Homegrown Chili Peppers (June 2022).


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