Crushed Tabasco Peppers
Crushed Tabasco Peppers
Last of the summer crop.
Not a recipe but an ingredient that will become a seasoning favorite in your kitchen. A dozen or more years ago, Harris received an office Christmas party present of a Tabasco pepper growing kit. From those first seeds, we‘ve harvested hundreds of “baton rouge” peppers. Harris has grown them at two different homes, in the ground and in containers. And I’ve dehydrated them and shared them, especially with my darling daughter and son-in-law in Queens, NY. They’ve even become a treat for my in-laws in the UK.
Crushed red pepper flakes are a pantry staple. Most homecooks have them. They’re fine, but can’t compare to the unique qualities of ground Tabasco peppers. First they are way hotter than Tabasco sauce which has been mellowed by aging. These hotties are bold and also have a fruity taste that’s complex and delicious. These pepper are not as finely ground as cayenne and contain the seeds. When you want bursts of heat with flavor, try some ground Tabasco peppers.
Back in the day when I worked at Vermilionville in Lafayette, there was an open-hearth cook, Miss Ruth. Her only seasonings were salt, red and black pepper, and everything she made was heavenly. Sometimes you want to simply let the main ingredients shine and this “trinity” does the trick.
Growing the peppers is not difficult. The plants and peppers are beautiful. And how nice is it to reach out on the deck or in the garden and pick a pack of fresh peppers? You can get a growing kit from the Tabasco Country Store. I don’t get a commission for this, just love the peppers! There’s also a kit with a bucket, kitchen towel and the famous baton rouge (the same red stick that pickers use to ensure that Tabasco sauce is always perfect.) It’s $40 vs. $15 for the basic kit.
You can use a fresh (not dried) pepper or two as well. Beware! They are fearsome!
Have you grown these peppers? What’s your favorite recipe that uses them? Let us know in the comments below!
Dried Tabasco Peppers ready to grind.
Crushed Tabasco Peppers
Fresh picked Tabasco peppers
Layer the peppers in a dehydrator. Dry for 2-3 days. When crisp, grind in a mortar and pestle or place in a ziptop bag and crush with rolling pin.
I haven’t tried drying them in an oven, but if you place them on a sheet pan at the lowest setting (mine’s 170 degrees F) it should take a hour or two. The color might fade because of the heat, but they’ll still be great. I like to store my ground peppers in the freezer for maximum freshness and color.
Ground Tabasco peppers.
