Tabasco sauce?

[raweater]

Does anyone use tabasco sauce in raw recipes? I just noticed it at the grocery store and decided to get the small bottle of original tabasco sauce to try, they also had a midler jalapeno version, but I wanted to try the original.

Well I just got the bottle a few hours ago and already used about 1/4 of it! I love the stuff! I started with one drop on a spoon to taste it like that and was surprised, I thought it would be much hotter, I then put maybe 10-15 drops on the spoon and then it was starting to get hot. On food I also wasn't putting enough at first, I didn't want to put to much. I know it's almost certainly pasteurized but it's used in small amounts (or is it? It seems like I'll go through a bottle every 1-2 days lol). I'm getting the bigger bottle next time.

I even put some on a quick desert/meal I often make: sliced bananas with almond butter and chocolate syrup. It was really good with the tabasco.

So does anyone else use tabasco sauce on raw food?

[kristi7mark]

A few dashes or more of Tabasco added to walnut taco meat, along with other spices, makes it moist and spicy, yum!

[Radiantly Raw]

I make my own raw version. I put ACV and red pepper flakes in my VitaMix & blend. I do it to taste, and make sure to blend on high for bit to completely break up the flakes. It's so good! I make the spicy walnut taco meat with it & we use it as topping to lots of things. YUM!

[earth_sista]

i don't use tobasco sauce, but i looooove my food hot and spicy :) i have a very high spice tolerance. i usually just load on the cayenne.

i also love wasabi

[raweater]

Does anyone know if Tabasco is raw? It would be possible to make this product raw I'm quite sute, and I read it exists since like 1868, certainly people werent yet dumb enough to pasteurize their food back then?

I may try making my own, but the tabasco uses red peppers that are aged up to 3 years, so I probably won't get the exact same taste. Could I make it using fresh peppers rather than dried? Would it still keep indefinately at room temperature?

Thanks

[pamparred]

Tabasco is not raw.

[Radiantly Raw]

Does anyone know if Tabasco is raw? It would be possible to make this product raw I'm quite sute, and I read it exists since like 1868, certainly people werent yet dumb enough to pasteurize their food back then?

I may try making my own, but the tabasco uses red peppers that are aged up to 3 years, so I probably won't get the exact same taste. Could I make it using fresh peppers rather than dried? Would it still keep indefinately at room temperature?

Thanks

Nope, Tabasco isn't raw. I made mine with the crushed red pepper flakes, like what they sprinkle on SAD pizza. No, it doesn't taste exactly the same, but it's very good, and works really well as a replacement. I keep it in the fridge since I keep ACV in the fridge and that's in it. Good luck. :D

[raweater]

Even though I bought the large bottle of Tabasco after emptying the small one in about 3 days (I don't mind if it's not raw as it's used in small amounts), I just made my own hot sauce my blending deseeded jalapeno peppers, apple cider vinegar and hymalayan salt. It became extremely foamy, I then strained it through a strainer to get rid of any remaining lumps and then let the foam settle. With a turkey baster, I injected it into the small Tabasco sauce's bottle I had just finished and now have my green "tabasco" in the bottle.

I put it in the fridge now to be safe, but does anyone know if this would keep at room temperate like normal tabasco? Or does it need to be pasteurized to stay "good" at room temperature? Was tabasco pasteurized in 1868 when it was first made? They say it keeps for 5 years, I'd really like to know if the raw version I made would stay good, I have a feeling it's the vinegar that preserves it, but I may be wrong.

Maybe I'll try leaving a small amount at room temp for a few weeks and see what happens.

By the way my version is quite good, I'll may even stop buying the tabasco and make this raw stuff, especially if it keeps for a long time, at least in the fridge, but I almost have hope this would keep at room temp.

Thanks