Introduction
It is said of Tabasco that its effect in the eyes is almost comparable to that of acid: clearly, we have reported a metaphor for excess, although the basic concept does not stray too far from reality. Tabasco is an extremely spicy sauce prepared with chillies, salt and vinegar: since it is chilli, Tabasco can cause severe irritation to the eyes.
Tabasco: the history
Tabasco is a very spicy sauce, whose original formula dates back to 1859: it was patented by the family McIlhenny, which became famous for the discovery of this condiment. First produced in Avery Island, Louisiana, the Tabasco is the protagonist of a rather interesting story. In those years, Colonel Maunsell White prepared the first Tabasco sauce, and then gave the exclusive recipe to his friend E. McIlhenny, who started growing chillies right on a hill on Avery Island.
During the American Civil War, the family McIlhenny she was forced to flee to New Orleans: the pepper plantation resisted and, when the family returned to Louisiana (1865), the attempts to prepare the Tabasco sauce were successful. In 1872 an office was opened in London for the sale of Tabasco in Europe, a sauce that quickly conquered the palates of the world population.
Generality
Tabasco is prepared with red chillies (C. frutescens, Tabasco variety, fam. Solanaceae), scarlet, perfect and, above all, extremely spicy. The moment of harvesting the chillies is a very important stage: so much so that the harvested fruits must have reached a perfect degree of ripeness. To ensure that the chilli pepper is "ready", some sticks painted with the right shade of red are used: at the moment of the harvest, the color assumed by the Tabasco pepper must be the same as that of the stick to which it is compared.
In addition to the harvest, also the solar lighting and the climate have a decisive influence on the quality of the final product: it is said that the Louisiana Tabasco peppers are undoubtedly the most suitable for the preparation of the homonymous sauce, because they grow in a particularly hot climate. suitable for their development, constantly illuminated by the direct and scorching sun.
Variants of tabasco
So far we have analyzed the original Tabasco, with an extremely spicy flavor, with an acid aftertaste, made by vinegar. However, other versions of Tabasco can be found on the market:
- Tabasco Habanero sauce, prepared with var. Habanero: this variety boasts the distinction of being the hottest ever. Generally, it is enjoyed together with exotic fruits, such as magician, papaya, tamarind, etc.
- Tabasco sauce with Jalapenos green peppers: the flavor of this sauce is decidedly less spicy and sour than the original, so much so that it goes perfectly with pizza, salads and pasta.
- Smoked Tabasco sauce: suitable for grilled meat
- Tabasco sauce enriched with garlic: ideal for enriching pasta, fish or chicken
Original preparation
Tabasco sauce is quite simple to prepare: speaking of an "original" recipe, it is clear that the raw material to be used is represented by chillies Capsicum frutescens var. "Tabasco", although other varieties can also be used, considering, however, the variation of the final taste.
After having chopped about 600 grams of Tabasco peppers (pulp and seeds), 20 grams of coarse salt are added and the mixture is left to macerate in a closed sterile container. In the original recipe, the peppers must be left to ferment for three years: by preparing Tabasco at home, the fermentation period can last for just one month.
After that, the macerate must be poured into another container, in which about 200 milliliters of white vinegar are added: everything is left to rest for another 7 days. Finally, the mixture must be filtered, bottled and stored in the fridge: if the if the flavor of the Tabasco sauce is too bland, you can add a little more salt.
Summary
Tabasco TO FIX CONCEPTS
Strongly irritating in contact with the eyes
- 1859: preparation of Tabasco sauce thanks to Colonel Maunsell White
- Before the Civil War: the McIlhenny family planted chillies in Louisiana, thanks to the original recipe given to them by the colonel
- American Civil War: The McIlhenny family fled to New Orleans
- 1865: return to Louisiana and preparation of the Tabasco sauce
- 1872: an office was opened in London for the sale of sauce in Europe
- Chillies should only be harvested when ripe at the right point
- Direct sunlight
- Growing in a suitable and warm climate
- The ideal chilies are those from Louisiana
- Extremely spicy flavor, with an acid aftertaste
Tabasco sauce with green Jalapenos peppers
Smoked Tabasco sauce
Tabasco sauce enriched with garlic
- 600 grams of Tabasco peppers (pulp and seeds) + 20 grams of coarse salt
- Macerate the mixture in a closed sterile container → fermentation lasted from one month up to three years
- Transfer the mixture: add 200 ml of vinegar → rest everything for 7 days
- Bottle and keep the Tabasco sauce in the fridge
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