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Does anyone else prefer green Tabasco to red?

tatamagouche May 8, 2009 08:14 AM

Yes, it's milder, but the flavor's more interesting, I find. I guess the vinegar is less suppressed, so it's sourer.

Anyone else? Is this heresy?

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    mpjmph RE: tatamagouche May 8, 2009 08:20 AM

    Not heresy at all. I have a bottle of red only for recipes that call for it. I much prefer the green for general Tabasco-ing food. I agree, the flavor is more interesting. With the red I feel like I can't taste the sauce through the heat.

    7 Replies
    1. re: mpjmph
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      Sean RE: mpjmph May 8, 2009 08:26 AM

      You gotta try the smoked chipotle, good stuff...

      1. re: Sean
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        happycat RE: Sean May 8, 2009 08:44 AM

        Oh, yeah, the smoked chipotle is great. I love hot sauces but I've never, ever liked red tabasco. I *can* definitely taste the sauce through the heat, unfortunately, and it has a very particular flavor I just can't abide. I use it only when there's nothing else to spice up my food. The green's much nicer.

        1. re: happycat
          tatamagouche RE: happycat May 8, 2009 09:06 AM

          Glad I'm not alone. Haven't tried the smoked chipotle; will!

          1. re: happycat
            BobB RE: happycat May 8, 2009 09:07 AM

            I agree, the red Tabasco is too vinegary - OK for some marinades, but I never use it directly on food unless I'm in a restaurant where I have no alternative. On the other hand, the green is way too mild for me. The best combination of flavor and heat I've found are the Melinda's habanero sauces, which offer a great balance of chili, lime, and other flavors. They make it in four heat levels - the XXX is my everyday house sauce, and XXXX Reserve adds a little extra kick. If you like Tabasco green you should probably start with the basic or XX level.

            1. re: happycat
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              Humbucker RE: happycat May 8, 2009 11:16 AM

              The reason I come back to red Tabasco every time I stray with other hot sauces is because you can taste it over all the other flavors; I like that quality.

              1. re: happycat
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                lergnom RE: happycat May 9, 2009 11:25 AM

                The clear taste is why chefs like sriracha - and so do I.

                The chipotle Tabasco is excellent. Lots of flavor.

                1. re: lergnom
                  JanPrimus RE: lergnom May 9, 2009 11:55 AM

                  The main reason you see Tabasco on all the restaurants tables is that food sales reps are given a extra financial kick from Tabasco to push Tabasco. If the Sysco sales rep gets a few more points on Tabasco compared to a decent sauce you know he/she is gonna push it.

          2. subinai RE: tatamagouche May 8, 2009 09:30 AM

            after trying the green and chipotle, i can't go back to the original.

            4 Replies
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              roro1831 RE: subinai May 8, 2009 09:31 AM

              The garlic is good stuff as well.

              1. re: roro1831
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                happycat RE: roro1831 May 8, 2009 09:39 AM

                I didn't know about the garlic. What's the base sauce? The original red, or something else?

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                  roro1831 RE: happycat May 8, 2009 09:43 AM

                  It's similar to the chipolte, a little thicker. It was first marketed as a hot sauce, but I think the last time I saw it in the store (at least here in the NE), it was being sold in a bigger bottle as a marinade.

                2. re: roro1831
                  subinai RE: roro1831 May 8, 2009 11:33 AM

                  ah ive never tried it. i always see it at the store and pass. i'll give it a shot next time.

              2. JanPrimus RE: tatamagouche May 8, 2009 09:39 AM

                I used to collect Hot sauce....I had near 500 bottles...I used to call it the Wall of Flame.

                Out of principle I kept Tabasco off the shelf due to its horrendous taste. Now I do like the Smoked Chipolte from them when I run into it.

                As for the green...never did much for me.

                For mass produced sauces I like Melinda's sauces.

                5 Replies
                1. re: JanPrimus
                  bayoucook RE: JanPrimus May 9, 2009 06:08 AM

                  I like Melinda's sauces too; aren't they from Jamaica or something?
                  I have a wide collection of hot sauces, some of which I don't find very hot (reg. and green Tabasco). Some of them I picked up on trips to Mexico and beyond, but the one I use the most is good old Frank's.

                  1. re: bayoucook
                    BobB RE: bayoucook May 11, 2009 07:25 AM

                    Melinda's are made in Costa Rica, same as the late lamented Inner Beauty Real Hot Sauce.

                    1. re: BobB
                      JanPrimus RE: BobB May 11, 2009 09:59 AM

                      I still make a Inner Beauty knock off sauce. Mangoes, Habanero's and Yellow mustard work for me.

                      I love it with a lot of salt water Fish steaks, burgers and I sometimes mix it with mayo for my fries.

                      1. re: BobB
                        tatamagouche RE: BobB May 11, 2009 10:05 AM

                        Although the best sauce from Costa Rica IMO is Lizano—not the hot sauce but the classic Worcestershire-based stuff. Man, I crave that.

                        1. re: tatamagouche
                          JanPrimus RE: tatamagouche May 11, 2009 10:08 AM

                          My Eye is now open and hunting!

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                    LRunkle RE: tatamagouche May 8, 2009 09:40 AM

                    I like green better also. Here in Oklahoma it only comes in the small bottles which I don't like. Can anyone get big bottles of this stuff?

                    1 Reply
                    1. re: LRunkle
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                      roro1831 RE: LRunkle May 8, 2009 09:44 AM

                      Go to the Tabasco web site, you can order it in gallon jugs.

                    2. Caitlin McGrath RE: tatamagouche May 8, 2009 05:20 PM

                      I'm not a particular fan of original red Tabasco. I prefer others for straight "hot sauce" use, but I do like the jalapeño for its flavor.

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                        Kagey RE: tatamagouche May 9, 2009 03:15 AM

                        Never saw the green one, but will keep my eyes open! We seem to have only just got the habanero one here in the UK, and I love that one.

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                          CocoaNut RE: tatamagouche May 9, 2009 08:02 AM

                          I grew up on the original red Tabasco, so to me, the newer "Tabasco" products are the ne'er-do-well's of the family. However, living in TX for many years, there are many, many other great hot-sauce alternatives as the Tabasco pepper has a very distict flavor. But red beans and rice, as well as gumbo, will always require the original red Tabasco.

                          1. EWSflash RE: tatamagouche May 9, 2009 08:37 AM

                            I really don't like vinegar-based hot sauces anyway, but having said that I agree that the jalapeno is much, much more interesting than the original, which in my opinion sets the standard for horrible-tasting hot sauce except maybe in a Bloody Mary. I use the green from time to time, haven't tried the chipotle yet..

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                              KristieB RE: tatamagouche May 10, 2009 06:37 PM

                              I love green Tabasco! It has such fabulous flavor without the scorch. I love the vinegar wang also.

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                                rockycat RE: tatamagouche May 11, 2009 06:37 AM

                                Green is a terrific ingredient. It's almost more of an accent than a flavor on it's own. I like it to boost homemade salad dressings and last night I tossed it with my raw shrimp before I made shrimp and grits. I also tried it on the fried green tomatoes but I didn't care for that as much. I do use the red when I'm looking for a "hot sauce" taste to a dish.

                                GO GREEN!

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