Gather 'round, my friends, and let me tell you the tale of the Tabasco Mash:
An acquaintance of mine is from Louisiana-- specifically near Avery Island where Tabasco is made. He goes home for visits now and again, and always returns with a few huge containers of Tabasco mash. That is what's left when the peppers are ground, and the whole mix is aged and finished. It's the dregs. The bottom of the barrel. The dry fibers from the peppers, with all the Tabasco goodness intact.
I have a pint of it, and I swear to you I would sprinkle it on anything. It is amazing. Like Tabasco sauce but slightly mellower and richer.
I'm honestly not sure where you can get it, but I am saying that you should try. Because damn.
An acquaintance of mine is from Louisiana-- specifically near Avery Island where Tabasco is made. He goes home for visits now and again, and always returns with a few huge containers of Tabasco mash. That is what's left when the peppers are ground, and the whole mix is aged and finished. It's the dregs. The bottom of the barrel. The dry fibers from the peppers, with all the Tabasco goodness intact.
I have a pint of it, and I swear to you I would sprinkle it on anything. It is amazing. Like Tabasco sauce but slightly mellower and richer.
I'm honestly not sure where you can get it, but I am saying that you should try. Because damn.
