What kicks up my eggs and brings them to the next level? Tabasco!
TABASCO® brand Original Red Sauce was created in the mid to late 1860’s by Edmund McIlhenny. A food lover and avid gardener, McIlhenny was given seeds of Capsicum frutescens peppers that had come from Mexico. On Avery Island in South Louisiana, he sowed the seeds, nurtured the plants and delighted in the spicy flavor of the peppers they bore.
Selecting and crushing the reddest peppers from his plants, he mixed them with Avery Island salt and aged this “mash” for 30 days in crockery jars and barrels. McIlhenny then blended the mash with French white wine vinegar and aged the mixture for at least another 30 days. After straining it, he transferred the sauce to small cologne-type bottles with sprinkler fitments, which he then corked and sealed in green wax.
He grew his first commercial pepper crop in 1868. The next year, he sent out 658 bottles of sauce at one dollar apiece wholesale to grocers around the Gulf Coast, particularly in New Orleans. He labeled it “Tabasco,” a word of Mexican Indian origin believed to mean “place where the soil is humid” or “place of the coral or oyster shell.” McIlhenny secured a patent in 1870, and TABASCO® Sauce began its journey to set the culinary world on fire (so to speak).
Over 140 years later, TABASCO® Sauce is made much the same way except now the aging process for the mash is longer – up to three years in white oak barrels – and the vinegar is high-quality distilled vinegar. Labeled in 22 languages and dialects, sold in over 180 countries and territories, added to soldiers’ rations and put on restaurant tables around the globe, it is the most famous, most preferred pepper sauce in the world.
Tabasco’s hottest sauce is their Habanero, which clocks in at over 7,000 Scoville Heat Units (the original is between 2,500 and 5,000). Tabasco sauce is Kosher! There are about 720 drops of Tabasco sauce in every 2 oz. bottle.