Tabasco® Original Red Sauce
The pepper sauce that started it all. Endlessly versatile, you can enhance the flavor of any food with a dash of our signature sauce.
Three Simple Ingredients
A Five-Generation Labor of Love
TABASCO® Original Red Pepper Sauce is made with three simple ingredients and aged in oak barrels for up to three years on Avery Island, Louisiana, before bottling. The recipe originating from Edmund McIlhenny in 1868 has been used by the McIlhenny family for nearly 150 years.
Heat level is an approximation of the Scoville Unit Rating. It’s a measure of capsaicin, the chemical in peppers responsible for their heat.View Full Scoville Chart
Cooking with Tabasco's Original Red SauceView All Recipes
Making Our Original Red Pepper Sauce
In 1868, Edmund McIlhenny mixed up his own personal pepper sauce recipe with three simple ingredients: fully aged red peppers, salt from Avery Island, Louisiana, and high-quality distilled vinegar.
Our Original Red Sauce has a uniquely pungent flavor that lets a little go a long way. For nearly 150 years, our production process has ensured only the highest quality peppers make it inside our bottles.
Following company tradition, all of our peppers are picked by hand. Pickers ensure ripeness by comparing the color of the peppers to a small wooden dowel, “le petit bâton rouge,” painted the preferred hue of TABASCO® red.
A member of the McIlhenny family personally selects the best plants in the field during harvest. The pepper seeds from those plants are treated and dried for use in the following year’s crop.
Aged For Up To Three Years
Our pepper mash is aged and perfected in white oak barrels for up to three years. This process creates the subtle flavors unique to TABASCO® Sauce. Every batch of pepper mash is personally inspected by a McIlhenny family member to ensure the highest quality for our sauces.