592 tabasco recipes

Fiesta onion dip with Vidalia onions, black olives, green chilies, and fresh tomato dressed in olive oil and vinegar. A fresh, no-cook party dip.

Rock lobster or lump crab in a buttery cream sauce spiked with mustard, sherry, and hot sauce, finished with Parmesan and served in flaky pastry shells.

Creole cabbage salad tossed in a savory beef bouillon vinaigrette with garlic, herbs, and a splash of hot sauce. A bold, tangy slaw that's ready in 20 minutes.

Curried vegetable dip with mayonnaise, honey, ketchup, and hot sauce, mixed in minutes and chilled overnight. A creamy, sweet-spicy party dip best served with crisp raw vegetables.

Warm potato salad with a garlic-parsley vinaigrette, nutmeg, and a dash of hot sauce. No mayo, served hot or at room temperature as a versatile side dish.

Savory lentils soaked overnight and simmered tender with sauteed onions in olive oil or bacon fat and a dash of hot sauce. A simple, hearty side dish with just 5 ingredients.

Raita with tomato, cucumber, scallions, and cilantro in a yogurt base with bloomed cumin and ginger. A cooling Indian condiment that tames spicy curries and adds a tangy, creamy contrast to any meal.

Doctored ketchup spiked with garlic, hot sauce, liquid smoke, and minced peppers. Turns the cheapest store-bought ketchup into a smoky, chunky table sauce with a kick.

Cucumber dill dip blends cream cheese and mayo with chopped cucumber, fresh dill, lemon and a hit of hot sauce. Cool, herby party dip that's better the next day. Pairs with crudites, chips or pita.

Hot sweet mustard blends prepared mustard with horseradish, Dijon, hot sauce, brown sugar, and cayenne. The bratwurst-and-pretzel condiment that bites back.

Crab and cream cheese log seasoned to taste with sherry, mustard, or Worcestershire and rolled in fresh parsley. A two-ingredient appetizer that comes together in 15 minutes and looks impressive on any cocktail tray.

BBQ beaver tails braised with onions, sherry, mustard, and barbecue sauce, then topped with parmesan and baked. A traditional Canadian wild game preparation for an unusual cut of meat.

Pollo alla Diavola, the devil's chicken from Tuscany. Chili-infused olive oil marinated chicken halves grilled hot over charcoal until deeply charred.

Cubed corn and green chile casserole with sharp cheddar and garlic. A minimalist Southwestern side dish baked until bubbly and golden on top.

Homemade Dijon mustard from scratch: dry mustard whisked into a wine-onion-garlic infusion, sweetened with honey and kicked with hot pepper sauce. The sharp, complex condiment that beats anything in a jar.

Crispy fried crab wontons with spinach and cream cheese, served with a sweet-spicy blackberry Szechuan dipping sauce. A stunning fusion appetizer that bridges East and West.