The Tabasco Pizza (WOW that was hot)

Okay, I guess I met my match.

I went through with my idea of creating a Tabasco sauce pizza, and (duh), it was very very spicy.

Still edible!  But only enjoyable in novelty-type bites.  The kind where you say "DANG that was good but I really really want to eat something else immediately right the hell now."

So if you plan to copy this experiment, be prepared to NOT eat a lot of it.  Have other stuff to go with the main disastrous course.  Eat an exact bite of your VERY HOT Tabasco pizza and immediately chase it with some very normal bread and butter.  After that you can do whatever you want!

Including putting it in your diary.

"Are you there God?  It's me Margaret.  DANG that was good but I really really need some answers."

That's all for now, more Tabasco thoughts to follow.

Thanks for reading!

If you don't put Tabasco on your pizza you are crazy!

Pizza is a go-to staple for hundreds of millions of people.  It's easy, cheesy, savory, and often times SPICY.

a multitude of bold-flavored ingredients are likely to be found on a properly-topped pizza.  Pepperoni is perhaps the most common, whereas banana peppers are all the rage as of late.  Sausage lovers and onion fanatics alike take great delight in dressing up their creations with piles of their favorite add-ons.

Now let's talk about sauce.  a good tomato-based pizza sauce usually needs some kick to it.  You'll want some garlic and oregano in there, and it's fun to experiment with other seasonings.

But what about the most flavorful ingredient of all?  What about our good friend...

a lot of people sprinkle Tabasco on TOP of their pizza.  Or if you're anything like me you pretty much baste it.  It's one of the most common and recommended uses, so perfectly complementary.

I got to thinking, though, does anyone ever use it IN the SAUCE?  Tabasco has been infused into a lot of great food products over the years.  Everything from ketchup to Cheez-Its to SPAM.  (You can check out http://countrystore.tabasco.com to see all the different things they have available.)  But there's never been a Tabasco brand pizza sauce, at least as far as I've ever seen.  and I'm pretty thorough!

Therefore I decided to make my own.  I purchased a simple store-bought jar of really basic name brand pizza sauce, and stirred in Tabasco.  Like, a LOT of it.  I was aware that the resulting product might contain too much heat even for ME, but was excited to take the challenge.  For the pizza itself I just used bagels (I didn't want to make a whole giant pie in case the results were inedible), spread on a good amount of the sauce, and topped it with simple mozzarella and pepperoni.

The results were about as tasty as you might expect, but that lingering residual heat I had been hoping for simply wasn't there!  So now I'm wondering...

...IS there such a thing as too much Tabasco on pizza?

I'm still determined to find out.  Round two of my mad experiment will be coming up shortly.  This time I have decided to try using Tabasco ONLY without any pizza sauce at all.  I'll injure myself yet, just wait.

I know I can do it.

That's all for now, more Tabasco thoughts to follow.

Thanks for reading!

The Green Sauce

You've seen it around.  The GREEN Tabasco.  It is Tabasco Brand Jalapeno Sauce.

Is it tasty?  Yes.  Is it in any way better than the original, though?  No.  So therein lies the problem.  What is to be done with this much thicker, much greener sauce?

The color is the principal issue, as far as I've experienced.  Generally you expect a HOT sauce to be "red hot."  Not green.  If you put a green sauce on something, it is going to turn it green.  Green macaroni and cheese is not too good to look at.  Pancakes all warm and buttery, but also GREEN?  Nobody wants that.

Also, full slices of jalapeno peppers lend themselves so well to almost any food you might think about adding the sauce too.  Scrambled eggs are so good with slices of jalapeno.  Tacos, nachos, and DIP as well.  Jalapeno slices are even good on pizza, but who wants a green SAUCE on pizza?


But finally, after suffering through a multitude of ill-conceived experiments, I believe that I have finally found the perfect taste companion for green Tabasco.  Tater tots.

While not impossible, it's sort of inconvenient to eat a tater tot and a full slice of jalapeno pepper at the same time.  Try dipping it in the sauce instead.  and if you're about to say "But I like KETCHUP on my tater tots!" I have an answer for that too.

Use both.

That's all for now, more Tabasco thoughts to follow.

Thanks for reading!