Peppery Not So Hot But Very Tasty Sauce

May 25, 2011

Mea culpa.  I've been so wrapped up in the launch of Gilt Taste that I've been neglecting my own blog. My excuse – it's been a really exciting ride, and I'm spending most of my time thinking about what this new form of media is going to be. 

So I promise more writing – and recipes – down the road. But the reason I'm posting today is that I just discovered, quite by accident, that Tabasco Family Reserve is once again available.  In my experience it sells out quickly.  If you like Tabasco, you'll love this richer, more intense, more nuanced version of America's classic pepper sauce. It's not cheap, but if you use it judiciously, it'll last you quite a while.

What do I use it on?  It's great on Jambalya (or even Spanish rice), and it gives scrambled eggs more character.  But most of all, it's the perfect condiment for people who like a little heat – but don't want their mouths to be on fire. Most of the mild hot sauces are rather wimpy; this one is made of sterner stuff.


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