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The trade name of a fiery sauce first produced in southern Louisiana by Edmund McIIhenny in 1868. Still made there today, its essential ingredients, chillies, salt and vinegar, remain unchanged. Used in small amounts as a condiment and flavour enhancer, particularly in Creole, Tex–Mex and Mexican cooking, and in the cocktail, Bloody Mary. Green Tabasco is milder in flavour, and Habanero the hottest.