There’s a reason why they sell tabasco green pepper sauce for a litre. He’s sharp and soft, and you can put this bad boy on anything! Everyone, from grandmothers to children, can and will enjoy the taste. But is the aroma really enhanced and is the heat well balanced? Let’s open the green pepper sauce of the tabasco to see how it relates.
As with other Tabasco products, the list of ingredients is shortened. But it’s not as simple as the original red tabasco sauce (review): Distilled vinegar, jalapeno pepper, water, salt, corn starch, xanthan gum and ascorbic acid. It’s a little longer than vinegar, red pepper, salt three in red. The label indicates that ascorbic acid is present to preserve the flavour, while the other two (maize starch, xanthan gum) are thickeners and/or stabilizers. There’s nothing crazy here, but not as clean as tradition.
Still, the Tabasco pepper sauce has the classic (and delicious) fresh and lively taste of jalapeño pepper. And it mixes well with salt and vinegar, as you would expect from Tabasco’s range of Lusitanian-style spicy sauces. It’s spicy and fun. Seriously, it’s such a sauce that once you’ve thrown the snake, you can’t stop! I have the feeling that this phrase goes better with this sauce than with the Pringles, which I prefer with this sauce. I’ll take care of it later. Don’t judge.
Now let’s talk about that salt. Tabasco sauce with green pepper is a significant increase over the original red sauce. It contains 150 mg of salt per serving (6% of the daily dose), while for classic red spots it is 35 mg (1%). It’s as hard as salt. So if you’re looking for a low-salt sauce, you won’t find a bottle. It may not taste like salt, but it does taste good.
They are not beaten here in the same way as the red of tabasco, and this is normal because of the pepper used in each of them. Tabasco Red uses Tabasco pepper (30,000 to 50,000 Scoville heating units) to ship the red sauce in a range of 2,000 to 5,000 HUs. For the green pepper sauce in Tabasco, jalapeno pepper (2,500 – 8,000 SHU) is used, diluting the spice to 600 – 1,200 SHU.
So the heat is mild and so is the consumption of fresh peppers. It only warms the tongue a little and never reaches the palate because it dissolves very quickly. You have to have at least 9 to 10 tablespoons before you can walk a little on your nose. With this spicy sauce you can stand up to the red wine all day long, where most people find a stopover.
Perhaps the best part of a milder heat is that you can really make some of these herbaceous light green jalapeños shine. The pepper itself is slightly larger than the star of this sauce compared to the classic red.
Ease of use
Let’s cut to the chase: The green pepper sauce of Tabasco disappears in my house much faster than the original red.
I’m the kind of person who loves good green sauce on my enchiladas (and other Mexican dishes). So when Tabasco came out with that green sauce, I was in heaven! Seriously, it can be used for almost anything and serves everyone – it has a slightly larger audience than red.
The fact is (again, I do not condemn): my princes of salt and vinegar. We all know I’m a salt addict, so don’t try that combination when it comes to your sodium. But the Tabasco Green Pepper Sauce on Pringles is a complete food adventure and (in my opinion) the best fries and dips of all time.
Don’t tell me you shouldn’t eat soup without some of that sauce. And that your eggs will sparkle with this light green sauce, more than red. If you dip this pepperoni pizza, you may never see red pepper flakes again.
It’s not so much a collector’s item as a daily necessity. To me, he’s a daily driver, more than a red driver. However, a bottle on the table can frown (in the good sense of the word) because he is not as famous as his famous nephew. And as soon as someone tries, he’s probably a fan.
If you like red, you’ll definitely fall in love with green. You can even be like me and still prefer green sauce to red. It adds a fragrant flavour that underscores the crunchiness of green peppers in such a classic yet sweet way that it can’t go wrong.
Tabasco Sauce The green pepper is sweet and full aroma – spicy and shiny. This is a clear victory for those who prefer green sauces over red, and for Mexican cuisine.
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