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Breakfast Tortilla BowlsIn large bowl, beat eggs with with whisk and add TABASCO® Original Red Sauce Add half-and-half and salt; beat well. In 10-inch nonstick skillet, melt butter over medium heat.Learn more
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Beer Queso NachosLine large cookie sheet with cooking parchment paper. Arrange tortilla chips on cookie sheet. Bake 5 minutes to warm chips.Learn more
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Grilled Fish TacosSpray grill rack with cooking spray. Heat coals or gas grill for direct heat. Brush fish with oil; add TABASCO® Original Red Sauce.Learn more
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Shrimp CevicheIn 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...Learn more
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Red Hot Cold NoodlesIn 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...Learn more
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Walter McIlhenny’s ChiliIn 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...Learn more
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Avery Island WingsWhisk 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...Learn more
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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, LondonLearn more
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Shrimp and sausage jambalayaHeat 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.Learn more
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Oysters on the half shellWash 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...Learn more