Quote:
Originally Posted by AlittleSalt
Tabasco is our (My wife and I) hottest variety of pepper that we eat in a sauce. In 2014, we thought Tabasco was too hot. This year, we enjoy the heat of Tabasco - so our pepper heat tolerance is edging up on the Scoville scale. I have made salsas before, but have never made a pepper sauce. I want to use half the peppers for making a sauce - even if it turns out to be too hot for us. I'll just have to make it to see. I thought of other ingredients for a tabasco sauce. Those being onion, tomatillos, cumin, and cilantro.
The other half, well, hot pepper lime candy actually sounds good. Or maybe a Tabasco chocolate candy? A tomato based crawfish and tabasco dish sounds good - how y'all are? But my wife won't eat crawfish and crawfish are out of season.
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To be honest Salt I have ate a lot of crawfish.
Some is good and some is horrible.
If you smell the things in etouffee they aren't any good and weren't purged properly.
I have sent bowls of it back and told them I wanted something else before even tasting.
The same goes for gumbo and shrimp.
Worth