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  • Shrimp Ceviche
    In a large bowl, combine shrimp, TABASCO® Sauce, lemon juice, and salt. Set aside and marinate for 20 minutes. In a separate bowl, combine the tomato, onion, and cilantro and mix well...
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  • Red Hot Cold Noodles
    In a saucepan, add soy sauce and heat to a boil. Boil for about a minute to reduce it by half. Add the TABASCO® Sauce and heat until very hot, but not boiling...
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  • Walter McIlhenny’s Chili
    In a 5-quart Dutch oven or heavy saucepan, heat the oil over medium-high heat. In three batches, brown the beef well, removing each batch with a slotted spoon...
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  • Avery Island Wings
    Whisk the soy sauce, mustard, water, TABASCO® Sauce, garlic, ginger, and herbs together in a bowl. Reserve 1/2 cup of the marinade to be used for basting...
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  • Baked Beans
    “TABASCO Sauce adds a fiery and flavoursome kick to our winter warming baked beans.” - Chef James Packman, Le Swine, London
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  • Shrimp and sausage jambalaya
    Heat oil in a large heavy saucepan or Dutch oven over medium-high heat. Add sausage, celery, onion, bell pepper, and garlic. Cook 5 minutes or until vegetables are tender, stirring frequently.
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  • Oysters on the half shell
    Wash oysters with cold running water to remove grit and sand. Before opening, place oysters in ice for 1 hour so they are well chilled when served...
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  • Chili Con Carne
    Place the onion and garlic in a pot, fry. Add the ground cumin...
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  • Breakfast Tacos
    “TABASCO Chipotle Sauce brings a real earthy, smoky flavour to the brown sauce, and combined with the tomatoes and honey, creates a truly delicious Mexican twist on a British breakfast classic.” – Chef Nud Dudhia, Breddos Tacos, London
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  • Rum Reviver
    “The sweetness of the pineapple and citrus of the lime juice blends with the rum to create a reviving rum punch rounded off with the fruity kick of TABASCO Habanero Sauce.” - Matt Varona, Carousel, London
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