Hotel F&B Magazine
Spice It Up
Spice up your menu with these recipes from TABASCO®.

TABASCO® Brand Pepper Sauce comes in a variety of flavors, making it the perfect addition to an array of dishes.

The versatility of TABASCO was evident during the 2008 National Restaurant Association Show. The company served a spicy carrot cake ice cream made with TABASCO Habanero Pepper Sauce. It was just fantastic. Many visitors, including me, queued up for a taste at their show booth.

For more information and even more TABASCO® recipes, visit www.tabascofoodservice.com/recipe_featured.cfm. ~JMW



Black Bean DipBlack Bean Dip

Yield: 8 servings

Ingredients:

  • Black beans; 16 oz.
  • TABASCO® brand Sweet & Spicy Pepper Sauce; ½ cup
  • Lemon juice; 1 Tbsp.
  • Cilantro, chopped; 1 Tbsp.
  • Green onions, chopped; 2 Tbsp.
  • Salt and pepper to taste
Instructions:

Combine all ingredients and mix well. Chill and serve with chopped green onion on top.

McIlhenny Company/TABASCO® Brand Products



Double Deviled Egg SaladDouble Deviled Egg Salad

Ingredients:

  • Eggs, boiled; 13 ea.
  • Mayonnaise; 3/4 cup
  • Salt; 1 tsp.
  • Pepper, black, ground; 1 tsp.
  • Relish; 1/4 cup
  • Mustard, prepared; 1 Tbsp.
  • TABASCO® brand Green Jalapeño Pepper Sauce; 2 tsp.
  • Paprika, powdered; 2 tsp.
  • Crackers, assorted as needed
Instructions:
  1. Mix all ingredients except paprika and crackers.
  2. Place in serving bowl and sprinkle top with paprika.
  3. Serve with crackers.
McIlhenny Company/TABASCO® Brand Products



Spicy Fried Chicken SaladSpicy Fried Chicken Salad

Yield: 4 portions

Ingredients:

  • Chicken breast, strips; 2 lbs.
  • Original TABASCO® brand Pepper Sauce; 1 Tbsp.
  • Salt; 1 tsp.
  • Pepper; 1 tsp.
  • Flour, all-purpose; As needed
  • Salad greens; 16 oz.
  • Tomatoes, wedges, 2 per salad; 8 ea.
  • Carrots, shredded; 4 oz.
  • Boiled eggs, sliced; 4 ea.
  • Cucumbers, sliced; 4 ea.
Instructions:
  1. Place chicken, salt, pepper and Original TABASCO® Pepper Sauce in plastic bag.
  2. Marinate overnight.
  3. Dust marinated chicken with flour. Deep fry until golden brown and chicken is done.
  4. Place 4 oz. greens on plate and top with sliced chicken.
  5. Garnish with remaining ingredients.
  6. Serve with choice of dressing.
McIlhenny Company/TABASCO® Brand Products



Spicy Thai Mint WingsSpicy Thai Mint Wings

Yield: 1 dozen

Ingredients:

  • Chicken wings, fresh, thawed and washed; 12 each
  • TABASCO® brand Green Jalapeño Pepper Sauce; 1 oz.
  • Lemon juice; 1 oz.
  • Mint, fresh, rough chop; 2 oz.
  • Mirin Seasoned Rice Vinegar; 3 oz.
  • Scallions, fine bias cut; ¾ cup
Instructions:
  1. Create a marinade by combining all ingredients. Immerse wings and let stand for 2 hours.
  2. Retain some of the marinade. Grill wings until a golden brown with prominent marks on either side. Remove to a shallow oven-safe dish.
  3. Return wings to marinade and bake until cooked through - until an internal temperature of 165°F is reached. Serve hot.
McIlhenny Company/TABASCO® Brand Products



Spinach Tomato DipSpinach Tomato Dip

Yield: 8-10 servings

Ingredients:

  • Spinach, cooked and drained; 12 oz.
  • Tomato, seeded and diced; 1 cup
  • Medium onion, diced; ¼ cup
  • Garlic, minced; 1 tsp.
  • Sour cream; 1 cup
  • Mayonnaise; 1 cup
  • TABASCO® brand SWEET & Spicy Pepper Sauce; ½ cup
  • Salt and Pepper to taste
Instructions:
  1. Combine all ingredients in a food processor and pulse until well mixed.
  2. Place in ovenproof casserole or microwaveable dish and warm to serve.
McIlhenny Company/TABASCO® Brand Products



Fried Green Tomato Nachos

Fried Green Tomato Nachos Yield: 5 servings

Ingredients:

Pre-dip
  • All-purpose flour; 1 1/2 cups
  • Black pepper, ground; 1/2 tsp.
  • Salt; 1 tsp.
  • Garlic, granulated; 1 1/2 tsp.
Egg wash
  • Green tomatoes, sliced; 20 ea.
  • Buttermilk; 1 1/2 cups
  • Eggs, extra large; 3 ea.
  • Original TABASCO® brand Pepper Sauce; 3 Tbsp.
  • Salt; 3/4 tsp.
  • Garlic, granulated; 1 1/4 tsp.
Garnish
  • Salt; 1 tsp.
  • Garlic, granulated; 1 1/2 tsp.
  • Cracker meal; 2 cups
  • Black pepper, ground; 1/2 tsp.
Chili
  • Ground beef; 1 lb.
  • Onion, minced; 1 cup
  • Fresh garlic, minced; 2 Tbsp.
  • Crushed tomato, canned; 28 oz.
  • Chicken broth; 1 cup
  • Red kidney beans, canned; 29 oz.
  • Ground cumin; 1 oz.
  • Black pepper, crushed; 1 tsp.
  • Chili pepper, ground; 1/2 tsp.
  • TABASCO® brand Chipotle Pepper Sauce; 2 oz.
  • Salt; 2 tsp.
  • Fresh cilantro, minced; 1 tsp.
Breading
  • Cream, sour; 10 oz.
  • Cilantro, fresh, minced; 5 tsp.
Instructions:
  1. To prepare chili, heat sauce pan over medium heat. Add ground beef. Cook, stirring often to cook thoroughly then drain fat.
  2. Add onion and garlic. Cook for 5-6 minutes, then add remaining ingredients except cilantro. Mix well.
  3. Allow chili to simmer over low heat for 20-25 minutes, stirring occasionally.
  4. Add cilantro during last 5 minutes of cooking.
  5. Mix buttermilk, eggs, salt, Original TABASCO® Pepper Sauce and garlic. Slice tomatoes. Reserve refrigerated.
  6. Mix flour, salt, garlic and black pepper.
  7. Place on counter in this order: Tomatoes, buttermilk wash, seasoned flour and cracker meal.
  8. Dip tomatoes in buttermilk wash, then in flour (making sure tomato is well coated), then dip back into buttermilk wash, then bread in cracker meal. When done, place breaded tomatoes on pan. Hold refrigerated.
  9. Fry tomatoes at 360° until golden brown. Allow 4 fried tomatoes per order.
  10. Top tomatoes with 1 Tbsp. chili, 2 sliced jalapeno peppers, cheddar cheese and melt. Place a side of sour cream and guacamole dip in center of plate and place tomatoes around condiments.
  11. Garnish with cilantro and serve.
McIlhenny Company/TABASCO® Brand Products



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