Tabasco Pepper Sauce is made by aging special peppers in oak barrels for 3 years to help develop its unique aroma and flavor.
This mash is then blended with high grain vinegar, the seeds and skins are removed and the sauce is ready to be bottled.
Other varieties also available:
Thanks to easternculture for the original free shipping post
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$5 credit for referrer and referee.
Your girl knows I've got the sauce.
No ketchup.
Just sauce.
Raw sauce.
+1 for Chipotle… That @$$ is gonna burn baby!
HOT deal!
Thanks OP, great timing as I just ran out of it!
Franks Hot Sause over Tabasco any day of the week.
Why not both :) Franks tastes quite salty to me, whereas original Tobasco is vinegar-ry.
Both have a place in my heart (left ventricle).
True, Frank's is best with a sausage sizzle. Bun, Sausage, Onion, Jalapenos, Dijon Mustard and Franks… Amazing.
Also, Franks on KFC Hot and Spicy takes it to another heart clogging level.
Wish Habanero sauce was more readily available.
They're pretty easy to grow.
But naga morich is the fella you want.
A good mix of Habanero and Naga Morich make the worlds best chilli jam..
Not too keen on making my own sauces as my kitchen isn't very well ventilated and I've got kids. Don't want them inhaling that stuff. :D
Isn't the naga similar to the bhut jolokia?
Yeah, the naga is 1,000,000 to 1,598,227 scoville units.
The Bhut jolokia comes in at 1,041,427 SHU, so yeah, very similar.
Putting that in context, the habanero scores a 100,000–350,000 SHU, so they're around 10 times hotter. Which IMO is overkill, but hey in jam/sauce or whatnot it mellows out nicely.
I hear you with the lethal fumes - clandestine chilli jam cooking, best watch my back!
Care for sharing your recipe? I've just got into growing chillis and have a pretty decent variety. Jalepenos, Cayene and Thais are all fruiting fairly well, while I have some other hot ones which are slowly developing including:
Hanenero
Naga Bhut Jolokia
Oz Brain Killer 1
Trinidad Scorpion
White 7-pod
Carolina Reaper
Quite a few of these were originally from Bunnings so not sure on how hot they will be. Either way, the Reaper will be interesting when I brave it!
@iDroid: I think the Habanero is about as hot as I'd like my chilli sauce to be able to smother it over foods. I've tried a ghost pepper sauce once and while it was bearable and had a surprisingly fruity taste to it, it would wreck my stomach and butthole if I applied it liberally onto food.
@Kiz: I don't really use any recipe, I just "go free style" (makes things more interesting).
I make more chilli jam and pickled chillies than I do sauce.
For my chilli jam, things I nearly always put it:
Things I sometimes add:
I assume chillies have sufficient pectin since my jam always sets nicely without adding any.
… So nothing too exciting, but I like it …
Accidental best chilli jam: This happened once and it yielded the best chilli jam I have ever had - accidentally burnt the bottom while cooking (ahhhhhh) quickly rescued the not burnt portion - this was the best, "roastiest" jam I have ever had - would love to recreate it, but been scared to waste the burn… But if you're game, give it a go, it really was amazing.
For pickled chillies, I do the regular pickling spices:
These are great by themselves or on a cracker with cheddar cheese… mmmmmmm chillies on cheese…. mmmmmm
(sorry lost myself there for a moment)
coles and woolies stock it. The harbanero tabasco is the best one imo too!
Really? I haven't noticed it before! I'll have to have a closer look.
If you thought Tobasco was hot try 'Bunsters Shit The Bed (hot sauce)'
Let's not go there, because those sauces are for special breed of people.
The kind who seeks pain and near-death experience in order to feel alive…
This is the kinda sauce that will burn your intestines and anus on the way out!
TMI.
I'd rather just say "heaven on the way in, hell on the way out"
Yeah Tobasco is a little too tame in my opinion…Even the Huy Fong Sriracha is hotter.
Try the Habanero sauces or Carolina Reaper sauces ….. the sensation actually goes through the enamel on your teeth.
Not for everyday consumption, more curiosity.
Where are you getting Habanero sauces from? I usually add that to my Guzman Burritos, but haven't found any at shops.
I got it at coles in SA
sold out ….. that was quick
That was quick. In my cart and then… SOLD OUT.
Aww sad, all sold out
Sold out - Sometimes its just a gimmick to bring customers to their web pages.
Wait why is Kogan selling consumables?
60mL is useless to me, buy a bigger bottle and save heaps
Yeah this is really bad value. The 355ml bottles are usually around $9 from asian groceries / costco. I go through 355ml in a couple of weeks… I think I have a problem.
And yet the votes…
The Chipotle one is delicious. But is regularly on sale at my Woolies for $3 a bottle. So don't know how much of a bargain this is, maybe I'm just lucky?
Mans not hot!