Lisa s Everyday Life

Tabasco Pepper Sauce * Hot Sauce Day

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Happy Hot Sauce Day ! Today I am blogging about a Louisiana original :

The diet of the Reconstruction South was bland and monotonous, especially by Louisiana standards. So Edmund McIlhenny decided to create a pepper sauce to give the food some flavor and excitement. https://www.tabasco.com/tabasco-history

let’s take a tour and find out more :

McIlhenny grew his first commercial pepper crop in 1868. The next year, he sent out 658 bottles of sauce at one dollar apiece wholesale to grocers around the Gulf Coast, particularly in New Orleans. He labeled it “Tabasco,” a word of Mexican Indian origin believed to mean “place where the soil is humid” or “place of the coral or oyster shell.” McIlhenny secured a patent in 1870, and TABASCO® Sauce began its journey to set the culinary world on fire. Sales grew, and by the late 1870s, he sold his sauce throughout the U.S. and even in Europe.

McIlhenny packaged the sauce in small cologne-type bottles with sprinkler fitments, which he then corked and sealed in green wax. The sprinkler fitment was important because his pepper sauce was concentrated and best used when sprinkled, not poured. Though we no longer seal our bottles with wax, the sauce inside is every bit as pungent as the one McIlhenny first bottled back in 1868.

Today, nearly 150 years later, TABASCO® Sauce, the basic recipe, the process by which it’s made, and the ingredients remain virtually unchanged. Now the aging process for the mash is longer – up to three years in white oak barrels – and the vinegar is high-quality distilled vinegar.

Come Visit Avery Island and the factory https://www.tabasco.com/visit-avery-island/

The plants that started it all :

A food lover and avid gardener, Edmund McIlhenny was given seeds of Capsicum frutescens peppers that had come from Mexico or Central America. On Avery Island in South Louisiana, he sowed the seeds, nurtured the plants and delighted in the spicy flavor of the peppers they bore. Many years later field hands used a little red stick, or ‘le petite bâton rouge,’ to measure the ripeness of the peppers. Staying true to history of TABASCO® Brand, we still use it today to ensure the quality of our harvest.

Spicy Cane Syrup Butter recipe :

2 cups cane syrup

2lb. unsalted butter (cut in small cubes

2 tsp salt

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