A very hot, small red pepper originally from the Mexican state of Tabasco, the word itself means "damp earth", though these peppers are now grown in parts of Louisiana, they're not widely commercially available, instead, they're used specifically to make Tabasco Sauce, a trademarked name held by the McIlhenny family since the mid-1800s; produced since Civil War times, this fiery sauce is made from tabasco peppers, vinegar and salt; the peppers are fermented in barrels for 3 years before being processed into the sauce; Tabasco Sauce adds zest to numerous dishes as well as being integral to the famous BLOODY MARY cocktail.
The Tabasco pepper is a small (4 cm),oblong pepper. It comes in a multitude of colors including red, orange yellow, white, and any variant intermittent color there of. Its outer skin has a wrinkled, waxy look. The inside of the Tabasco pepper has the common white spines and seed cluster that can be found in many pepper varieties.
Selecting and Buying
Preparation and Use
Tabasco chilies can be used to spice up a variety of dishes including sauces, roasted vegetables, omelets, and meat fish, and poultry dishes.
Conserving and Storing
Tabasco chilies can be stored fresh in a cool dry place, such as the refrigerator or root cellar. However, these chilies may also be dried, canned, or pickled for longer preservation.