Tabasco a la Creole

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Dozen Large Red Peppers
  • A Clove of Garlic
  • ยผ Pint of Hot Spiced Vinegar


This is one of the most famous of our Creole sauces. It is made from the celebrated Louisiana Tabasco Peppers, whose flavor is unsurpassed. The hot Peppers are much sought after. The following method of preparing this famous Sauce a la Creole is the one used in all the ancient Creole homes of Louisiana. Take three dozen large red Tabasco Peppers or Chili Peppers, and one clove of garlic, chopped very fine, and scald them until very tender. Mash the Peppers and garlic together and press through a sieve. Take the paste thus formed and dilute with spiced vinegar till it reaches the consistency of rich cream. Bottle and seal for use. The garlic may be omitted.