And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
aside from Green Pepper sauce, Mcilhenny sauces are too intense for me. Longtime fan of Texas Pete and Cholulo's Sweet Habenero since it was introduced.
If in Louisiana with a little time on your hands, go visit Avery Island and the factory. The island preserve is a delight. A long drive from New Orleans but well worth it.
My favorite is smoked japotle. My neighbor got a hold of Tobasco seeds, have me a few, they are very nice pepper plants with gads of fruit, smell wonderful just like opening a bottle of sauce, the brightest red pepper, ground up enough to make half gallon, added sea salt , now they are fermenting. Gonna let them do their magic thing, try a taste at 6 months. We fermented some pepper sauce last year from red ripe banana peppers, they tasted excellent after 6 months.
My favorite is the "Family Reserve". You can only buy it at the factory in Louisiana or online. Has a much more mature flavor than the regular Tabasco.
I have the Cholula one.. a good variety.
ReplyDeleteThe garlic is so good- shots straight from the bottle!!!
ReplyDeleteaside from Green Pepper sauce, Mcilhenny sauces are too intense for me. Longtime fan of Texas Pete and Cholulo's Sweet Habenero since it was introduced.
ReplyDeleteIf in Louisiana with a little time on your hands, go visit Avery Island and the factory. The island preserve is a delight. A long drive from New Orleans but well worth it.
ReplyDeleteI’d love to see it. I make my own sauce these days tho. Supermarket chilis, vinegar, garlic and a touch of salt. PDG. E.
ReplyDeleteMy favorite is smoked japotle. My neighbor got a hold of Tobasco seeds, have me a few, they are very nice pepper plants with gads of fruit, smell wonderful just like opening a bottle of sauce, the brightest red pepper, ground up enough to make half gallon, added sea salt , now they are fermenting. Gonna let them do their magic thing, try a taste at 6 months. We fermented some pepper sauce last year from red ripe banana peppers, they tasted excellent after 6 months.
ReplyDeleteIs it the New Year already?
ReplyDeleteMy favorite is the "Family Reserve". You can only buy it at the factory in Louisiana or online. Has a much more mature flavor than the regular Tabasco.
ReplyDelete