TABASCO SAUCE

TABASCO SAUCE

The pepper used in the manufacture of this famous, hot relish are the CAPSICUM ANNUUM, and CAPSICUM FRUTESCENS varieties, originally from Tabasco region of Mexico. The peppers are harvested by hand, ground to a pulp and packed into oak barrels with salt. The pulp is left to mature for over 3 years, before being mixed with distilled vinegar. The seeds and skins are removed by machine, and the finished product a thin, fiery sauce is bottled. It has a long shelf life and, like Worcestershire sauce. Is used in great number of recipes, especially American and Creole ones such as seafood gumbo, pumpkin soup, crab or lobster dishes, casseroles and the Bloody Mary cocktail.