by pinback » Sun Mar 15, 2015 1:55 pm
Green is rapidly becoming my every-day "go-to" sauce. It doesn't excel at any one thing, but it's hard to conceive of a hot sauce usage at which it would not perform admirably.
Here's my current theory on what the various Tabasco flavors are best for:
Original Red: Mixed into stews, soups, chili, sauces, condiments.
Habanero: Grilled chicken/fish/pork.
Chipotle: Steak, red meats, eggs.
Green: All of the above, plus shaken directly into mouth.
Family Reserve: Showing off.
Green is rapidly becoming my every-day "go-to" sauce. It doesn't excel at any one thing, but it's hard to conceive of a hot sauce usage at which it would not perform admirably.
Here's my current theory on what the various Tabasco flavors are best for:
Original Red: Mixed into stews, soups, chili, sauces, condiments.
Habanero: Grilled chicken/fish/pork.
Chipotle: Steak, red meats, eggs.
Green: All of the above, plus shaken directly into mouth.
Family Reserve: Showing off.