The legendary Tabasco pepper sauce is 150 years old this year. The recipe and production process have remained virtually unchanged in 2018. The spicy stuff is still made without any addition of only three ingredients:peppers, salt and vinegar. Tabasco enjoys great name recognition worldwide. However, few people are familiar with the classic production method and the craftsmanship that goes with it. Once the sun-ripened peppers have the perfect deep red color, they are picked by hand. In the factory, the peppers are crushed and mixed with Avery Island salt. The mixture is aged in oak barrels for 3 years. After the maturation process, the family inspects the mixture, which is finally mixed with distilled vinegar. The exact recipe has been a well-kept family secret for 150 years, but no additions are involved. The name Tabasco comes from the province of Tabasco in Mexico, where the pepper variety of the same name (tabasco) comes from.
Tabasco Original works mainly on the stimulation of the taste buds and will not so much add flavor, but rather enhance your own flavours. Tabasco has a wide range with different degrees of spiciness and flavors. In addition to the original red sauce from Tabaco presses, there is the milder green Jalapeño sauce, the moderately spicy, sweet-smoked Chipotle sauce, and the extremely hot Habanero sauce. From simple soup to ingenious cocktail, from local hamburger to exquisite oyster, the addition of a few drops of Tabasco will spice up any dish imaginable. Even sweet dishes can be spiced up with a drop.
