110 tabasco recipes

Traditional Southern Maryland stuffed ham packed with seasoned kale, watercress, cabbage, and celery. A spectacular heritage recipe where greens are stuffed into slits throughout a whole country ham.

If you're having friends over, then don't hesitate to make this hearty dish made with succulent ham, smoked sausage and hot pepper sauce.

Savory lentils soaked overnight and simmered tender with sauteed onions in olive oil or bacon fat and a dash of hot sauce. A simple, hearty side dish with just 5 ingredients.

Warm scallop and bell pepper salad with cumin, lime, and coriander on Belgian endive leaves. A light, elegant seafood salad ready in 30 minutes.

Simple chili is a no-bean Texas-style ground beef chili built on chili powder, cumin and a hit of hot sauce. Browned, drained and simmered until thick. The kind that feeds a crowd and tastes better the next day.

A tasty and scrumptious lasagna made with ground beef and a variety of spices and cheese which gives it a rich taste.

No wonder it's a World Championship chili, it was packed with flavour. Followed the recipe as it is, and not too hard to make. It was definitely a hit at our dinner table. I will have to keep this recipe.

Seafood gumbo loaded with shrimp, crab, and five pounds of okra smothered with tomatoes, garlic, and hot sauce. An authentic okra-thickened Cajun gumbo, no roux needed.

Red beans and rice from the Pink Adobe restaurant with ham hock, tomato sauce, Tabasco, and sausage. Soaked overnight, simmered for hours, with mashed beans stirred back in for creamy richness.

Vegetarian Cajun red beans and brown rice simmered low and slow with onions, bell pepper, tomato paste, Worcestershire, and hot sauce. Hearty, meat-free, and full of bayou flavor.

Hungarian vegetarian soup with pearl barley, split peas, potatoes, and carrots simmered in white wine, thickened with a butter roux and finished with vegetable juice and liquid smoke.

Red bean dip made with kidney beans, black pepper, and Tabasco blended smooth. A 4-ingredient, 10-minute dip served hot or at room temperature with chips or crackers.

New Orleans-style red beans simmered with smoked ham hocks, kielbasa, the holy trinity, and a kick of Tabasco. Thick, smoky, and good enough to make on a Monday or any day.

Fire stew is a slow-cooked ham, lentil, and kidney bean stew with a full 14 ounces of hot sauce stirred in. A four-hour low simmer that's serious heat in every spoonful.

Louisiana red beans and rice simmered with a meaty ham bone, smoked sausage, the holy trinity, and hot sauce. Soaked overnight, slow-cooked, and served over fluffy rice with scallions.

Crispy cornmeal-crusted fish fillets pan-fried golden and topped with a brown-butter pecan sauce with parsley and lemon. Southern fish-fry meets classic meunière.