Tabasco sauce is a brand of hot sauce that is made exclusively from tabasco peppers, vinegar and salt. It is manufactured by the Mcilhenny Company in Avery Island, Louisiana. This sauce comes in handy especially when trying to give your food some extra flavor.
This sauce is named after the Mexican state called Tabasco and the peppers of course. However, despite this, this sauce is an American product that was first released into the market in 1868. The first version of this sauce was created by a Maryland-born former banker called Edmund Mcilhenny who migrated to Louisiana in 1840.
Interestingly, many historians disagree with this version of the origin of tabasco sauce. A second theory claims that the sauce was the invention of one Maunsel White. Apparently, during the pre-civil war era, there was a plantation owner in New Orleans who had a reputation for scrumptious meals.
One of his signature dishes was tabasco sauce which he served regularly and even bottled up for his guests. To support this, there exists evidence that indicate the existence of his tabasco plantation two whole decades before Edmund Mcilhenny claimed to have discovered it.
Background and history
According the Edmund Mcilhenny version, his son soon took over the production of the sauce following the death of his father in 1890. Despite his efforts to modernize the business, John Avery Mcilhenny soon had to give up the business in order to join the 1st US Volunteer Calvary under Theodore Roosevelt. After his departure, his brother Edward Avery Mcilhenny took over the production of tabasco sauce.
The sauce was originally made from peppers that were grown and harvested on Avery Island. However, today, the peppers are grown in central and south America. This is largely due to the fact that this area experiences predictable weather and also has a lot of arable land available.
The peppers are always picked by hand to preserve their crispiness and ripeness. There are several different sauces all produced under tabasco. For example, there is the chipotle-based smoked, jalapeno-based green, habanero garlic, “sweet and spicy” and “buffalo style”.
Today, tabasco sauce is sold in more than 185 countries. It is also packaged in more than 22 languages. The bottle that has become its signature packaging is modeled after the very first cologne bottles that were used to package tabasco sauce.
There is not a lot of ingredients in this sauce. Basically it is just: Tabasco peppers, Salt, Vinegar
How to make tabasco sauce
The company that manufactures this sauce follows a simple routine. And so will we in the recipe.
Once the peppers are harvested, they are mashed and placed with salt in white oak barrels., Next, the pepper is allowed to age for 3 years before it is strained and separated from the peels and skin.
The liquid that results is then mixed with vinegar and stirred occasionally over a month. It is then bottled up and sold as tabasco sauce.
What goes well with tabasco sauce?
You can serve tabasco sauce with just about anything ranging from French fries, to steak and even vegetables that need that extra kick.
Want a tomato sauce instead? We have got one for you!
- 450 g Tabasco red peppers
- 460 ml White vinegar
- 2 tsp Canning salt
- When dealing with strong peppers remember to wear gloves. Avoid touching these with your bare hands!
- Add vinegar, salt and peppers to a food processor and chop it roughly. Then add the mix in a heavy non-stick saucepan and bring it to a boil.
- Reduce heat so the mix simmer, and then cook for 5 more minutes.Let it cool off and then puree with a food processor.
- Put the mix in to a clean jar, use ring and cap screwing and close it just finger tight.Store it in the fridge for 2 weeks before beginning using it.
- After the two weeks, you need to strain the mixture and add some more vinegar to achieve desired consistency.
- Put in jars or cruets for storage.