Classic Tabasco on the left, smokey Tabasco in the middle, and hot pepper vinegar on the right.We got out some sauces to have with. We both love spicy/hot sauces. We have some classic Tabasco. We also have some home-made hot vinegar sauce made with our own home-grown cayenne peppers.
But the star of the show is definitely the chipotle-smoked Tabasco that our friends Candy and John brought with them in November. Boy, I love this stuff! And it was great with the beans, duck, and sausage.
It's been great with many things over the past month. I'm trying to be frugal with it until spring when Ken goes back to the US. I'm hoping he can find some and bring it back!
Happy New Year, Walt! May you blog and munch happily all the way through 2009.
ReplyDeleteChipotle-smoked Tabasco? That sounds like something that would be a hit around here. I'll have to keep an eye out for it.
Since you have to be frugal with your Chipotle Tabasco, probably I shouldn't tell you my favorite use for it: a bottle of it poured over pieces of pork loin in a slow cooker makes a lovely barbeque for a lazy cook like me. Perhaps skillful cooks like you and Ken can get the same effect with less. It's not as good as real North Carolina barbeque, but it's within shouting distance and a lot easier.
ReplyDeletechris, thanks! All the best to you and Tony as well. The smokey Tabasco came from the Bay Area to us. I'm worried that they may not have it in coastal NC.
ReplyDeleteeva, that sounds great! We do have other smoke sources, including liquid hickory and smoked paprika, so I bet we can come up with something. And Ken does make NC bbq - we have several bottles of Wilber's sauce in the pantry.
Hey there...
ReplyDeleteHappy New Year to you all, too!! This is is by far my FAVORITE tabasco sauce... We bring a few bottles back from the States when we get out there...
My favorite use for it is to sauce up my pineapple pizza from our local Pizza Hut!! Cheesy, I know, but great!!
Your blog entry sold me on chipotle tabasco so I went looking yesterday and we used it to perk up our bland lunch today. Believe me, if McIlhenny chipotle tabasco is available in central PA, it's available anywhere, including land's end, NC.
ReplyDeleteDon't you like the suggestive way the mfr darkened the top of the label?
leesa, pineapple pizza? With smokey sauce? Hmmmm, actually, that might not be bad...
ReplyDeletecarolyn, I'm hopeful that Ken will find some in NC. Yes, that "slightly burnt" label is interesting.
Hiya there...I too love chillies and in between watching the tennis and cricket on tv I make this "almost" tabasco sauce to get us through the coming winter Down Under.
ReplyDeleteRoughly chop a sweet red pepper and a handful or three of hot, green and red chillies. Place in saucepan, cover with vinegar and a teaspoon or two of ground cumin. Simmer for 20-30 minutes then (very carefully) blend and pour into glass jars....it will keep for months in the 'fridge.
Bon Appetite,
Sue