92 tabasco recipes

Spicy pinto bean dip made from scratch with dried beans, cumin, jalapeno, chili powder, and fresh cilantro. A bold, smoky Mexican-style dip loaded with garlic and heat.

Shrimp boiled in spiced beer with garlic, bay, celery seed, and cayenne, served hot with lemon-Tabasco butter or chilled with mayonnaise. Easy peel-and-eat shrimp with deep flavor from the beer broth.

A gallon-jar fermented vegetable pickle with cauliflower, green beans, peppers, onions, green tomatoes, and olives cured in a garlicky dill brine. Ready after 10 days of room-temperature fermentation.

Whole grilled speckled trout brushed with seasoned flour-oil paste and hot sauce. Quick 10-minute fisherman's-camp dinner straight off the grill.

Senate bean soup with navy beans, smoked ham hock, potatoes, and an onion pique, half-pureed for a creamy-chunky texture. The famous US Capitol dining room recipe.

Fig pickles made from dried California figs simmered in apple cider vinegar, sugar, and pickling spices. Includes a herb pairing guide so the pickles complement turkey, beef, lamb, fish, or pork.

Bean lovers will love this delicious crockpot dish that tastes great with bread bowls or crusty bread.

The perfect dish for seafood lovers can now be made and served in no time with your very own crockpot.

Creamy sweet potato soup with hot pepper relish and chicken broth, pureed smooth and topped with sour cream. Just five ingredients for a warming, spiced bowl.

Three-bean rice casserole baked in a Dutch oven with tomatoes, green chiles, peas, and corn. Vegan, feeds a crowd, and practically cooks itself.

Arroz con habichuelas, Puerto Rican red beans and rice with cumin, garlic, vinegar, and a touch of raw sugar. Soaked dried beans simmered until creamy, served over fluffy white rice.

Venison steak braised in Burgundy wine with tomatoes, Worcestershire, Tabasco, and a bouquet garni, finished with sauteed mushrooms. A rich Southern wild game stew served over wild rice.

North Carolina chopped barbecue pork shoulder braised in a tangy vinegar-ketchup sauce with celery seed, nutmeg, and cinnamon, then chopped and seasoned with hot sauce.

Herb-seasoned turkey burgers with tarragon and white wine, grilled and served with a homemade barbecue sauce of tomatoes, mushrooms, green pepper, garlic, and Tabasco. Makes 12 burgers for a crowd-ready cookout.

Vegetable gumbo is a lighter, meatless take on the Cajun classic: the holy trinity simmered with okra, corn, tomatoes and paprika, thickened naturally by the okra. No roux, no meat, just hearty vegetable comfort.

Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.