Tabasco Hot Sauce – interesting
As a regular user of Tabasco Sauce and a loyal Confederate, I was interested in the story of Tabasco Sauce. Our friend, Owen Perry, a native of Louisiana (and an old country music song writer) told us a story about how it became about.
An old Confederate Veteran made up the recipe after the War for Southern Independence. The Yankees decimated the Southern countryside, destroying homes, crops, farm animals and equipment and everything  else that Southern civilians needed to survive. Everything the yankee army couldn’t use themselves was destroyed. A "Scorched Earth policy "of Lincoln and the northern generals.
The people of the South suffered greatly, many of them starving. The choice of food was very limited and much of it tasteless. Confederate Veteran Edmund McIlhenny developed "Tabasco Sauce" to help flavor their food.
Edmund McIlhenny was given seeds of Capsicum frutescens peppers that came from Mexico or Central America. And he first planted them on Avery Island, Louisiana, over 130 years ago. Today, just as then, when the peppers reach the perfect shade of deep red and are at their juiciest, they are carefully picked by hand. (Young peppers are green, then turn yellow, orange, and, finally, deep red as they age.) When in doubt, pickers can gauge the color by comparing it to a small wooden dowel, “le petit bâton rouge,” painted the preferred hue of TABASCO® red.
After the peppers are picked, they are mashed and then mixed with a small amount of Avery Island salt, extracted from the salt mines that lie beneath the Island. The pepper mash is placed in white oak barrels, and the wooden tops of the barrels are then covered with more Avery Island salt, which acts as a natural barrier to protect the barrels’ contents. The mash is allowed to ferment and then age for up to three years in the McIlhenny warehouse.
I love it. The regular is great on most everything, and the new Smoked Chipotle is absolutely delicious on grilled hamburgers.