Tabasco

Introduction

It is said of the Tabasco that its effect in the eyes is almost comparable to that of acid: clearly, we have reported a metaphor for excess, although the basic concept does not deviate too far from reality. Tabasco is an extremely spicy sauce prepared with chillies, salt and vinegar: since it is chilli pepper, Tabasco can generate strong eye irritation.

However, in this article we will not dwell on the effect of the Tabasco in the eyes (more information: pepper spray); rather, we will give a general description of the origin of this spicy sauce and current uses.

Tabasco: history

Tabasco is a very spicy sauce, whose original formula dates back to 1859: it was patented by the McIlhenny family, which became famous precisely for the discovery of this condiment. Produced for the first time in Avery Island, Louisiana, the Tabasco is the protagonist of a rather interesting story. In those years, Colonel Maunsell White prepared the first Tabasco sauce, to then give the exclusive recipe to his friend E. McIlhenny, who began growing chilies right on a hill on Avery Island.

During the American Secession war, the McIlhenny family was forced to flee to New Orleans: the chili plantation resisted and, when the family returned to Louisiana (year 1865), attempts to prepare the Tabasco sauce were successful. In 1872, an office was opened in London for the sale of Tabasco in European soil, a sauce that quickly conquered the palates of the world population.

Generality

Tabasco is prepared with red chillies ( C. frutescens, variety Tabasco, fam. Solanaceae), scarlet, perfect and, above all, extremely spicy. The time of picking peppers is a very important step: so much so that the fruits harvested must have reached a perfect degree of ripeness. To ensure that the chili pepper is "ready", some sticks painted with the right shade of red are used: at the time of collection, the color taken from the Tabasco pepper must be the same as that of the stick to which it is compared.

In addition to harvesting, solar lighting and climate also have a decisive influence on the quality of the final product: it is said that the Tabasco peppers from Louisiana are undoubtedly the most suitable for the preparation of the homonymous sauce, because they grow in a particularly hot climate suitable for their development, constantly illuminated by the direct and scorching sun.

Variations of Tabasco

So far we have analyzed the original Tabasco, with an extremely spicy taste, with an acidic aftertaste, made from vinegar. However, in the market you can find further versions of Tabasco:

1. Tabasco Habanero sauce, prepared with var. Habanero: this variety has the distinction of being the spiciest ever. Generally, it is enjoyed along with exotic fruits, such as magician, papaya, tamarind, etc.
2. Tabasco sauce with Jalapenos green peppers: the flavor of this sauce is decidedly less spicy and acidulous than the original, so much so that it goes perfectly with pizza, salads and pasta
3. Smoked Tabasco sauce: suitable for grilled meat
4. Tabasco sauce enriched with garlic: ideal for enriching pasta, fish or chicken

Original preparation

Tabasco sauce is quite simple to prepare: speaking of the "original" recipe, it is clear that the raw material to be used is represented by the Capsicum frutescens var. "Tabasco", although other varieties can also be used, considering, however, the variation of the final taste.

After chopping about 600 grams of Tabasco peppers (pulp and seeds), add 20 grams of coarse salt and let the mixture soak in a closed sterile container. In the original recipe, the peppers are left to ferment for three years: preparing the Tabasco at home, the fermentation period can last for just one month.

After that, the macerate is poured into another container, in which about 200 milliliters of white vinegar are added: the whole is left to rest for another 7 days. Finally, the mixture must be filtered, bottled and stored in the fridge: if the flavor of the Tabasco sauce is too bland, it is possible to add a little more salt.

Summary

Tabasco TO FIX THE CONCEPTS

Tabasco	Extremely spicy sauce prepared with chillies, salt and vinegar. Strongly irritating to eye contact
Tabasco: history	1859: preparation of the Tabasco sauce thanks to Colonel Maunsell White Before the Civil War: the McIlhenny family planted chillies in Louisiana, thanks to the original recipe given to them by the colonel American Civil War: The McIlhenny family fled to New Orleans 1865: return to Louisiana and preparation of Tabasco sauce 1872: an office for the sale of salsa in European soil opened in London
Tabasco: quality	A quality Tabasco sauce must have these characteristics: The peppers must be harvested only when ripe to the right point Direct lighting from sunlight Growth in a suitable and warm climate The ideal peppers are those from Louisiana Extremely spicy taste, with an acidic aftertaste
Tabasco: chili peppers	Red peppers ( C. frutescens, variety Tabasco, family Solanaceae), scarlet, perfect and, above all, extremely spicy
Tabasco: other sauces	Tabasco Habanero sauce Tabasco sauce with green peppers Jalapenos Smoked Tabasco sauce Tabasco sauce enriched with garlic
Tabasco: original preparation	600 grams of Tabasco peppers (pulp and seeds) + 20 grams of coarse salt Macerate the mixture in a closed sterile container → fermentation continued for a month up to three years Transfer the mixture: add 200 ml of vinegar → rest for 7 days Bottle and keep the Tabasco sauce in the fridge