|Net contents: 57ml|
A subtle, tangy flavouring for Fish, Poultry, Salads, Soups, Snacks and Vegetable dishes.
There are now two Tabasco Pepper Sauces: The world famous Red Tabasco Pepper Sauce that was first introduced by the McIlhenny family in 1868 has now been joined by Tabasco Green Pepper Sauce.
Unlike Red Tabasco Sauce (made from red peppers), the new sauce is made from fully ripened green Jalapeno peppers which produces a milder flavour. Tabasco adds that unmistakable something special to every dish.
Try it with pizza, sandwiches, scrambled egg, pastas, jacket potatoes and burgers.
Tabasco is aged for 3 years in oak barrels to develop its unique aroma and flavour.
Recipe Suggestion: Fish Fillets with Spinach
4 x 150g White Fish Fillets
Juice of ½ Lemon
500g young Spinach
Chopped Fresh Green Herbs
1 Clove finely chopped Garlic
25g of Butter
4tbsp Dry White Wine
2-4tsp Tabasco Green Pepper Sauce
Salt and freshly ground Black Pepper
• Clean the fish and pat dry. Sprinkle salt and a little lemon juice over the fish. Melt the butter and fry the fillets on both sides over a medium heat for a few minutes until cooked through. Remove the fillets from the pan, add the wine and Tabasco Green Pepper Sauce and gently heat through.
• Add garlic, herbs and drained spinach and simmer until the spinach is tender (approximately 5 minutes). Serve with ground black pepper.
150-200g fresh Prawns
8-12 crisp Lettuce Leaves
50g sliced Radish
50g sliced Onion
4tbsp Olive Oil
1tbsp White Wine Vinegar
Generous dash of Tabasco Green Pepper Sauce
Juice of ½ Lemon
Salt and Pepper to taste
• Combine Prawns, Lettuce, Radish and Onions in a bowl.
• Prepare a Vinaigrette by whisking Olive Oil, White Wine Winegar, Tabasco Green Pepper Sauce and Lemon Juice together in a bowl. Season with Salt and Pepper to taste.
Pour Vinaigrette over Salad.
Mr. Broussard, the official Historian of Tabasco says: 'Tabasco is made from selected peppers, grown and cared for by the McIlhenny family of Avery Island, Louisiana, for over 100 years.'