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Tabasco Classic - Hot Pepper Jelly

Contributed by: Chris WebAdmin. of

From: The Tabasco Cookbook by Paul McIlhenny, Barbara Hunter (Contributor).

This appealing little book features a wide variety of recipes, a lively text, and an entertaining selection of culinary lore and trivia, illustrated with period photographs and memorabilia. McIlhenny, the great-grandson of the inventor of Tabasco sauce, describes the evolution of the Louisiana-based family firm and presents Cajun, Creole, and other favorite recipes spiced, both mildly and wildly, with the hot pepper sauce.


  • 4 large red or green peppers, cored and se; eded
  • 1 1/2 teaspoon tabasco pepper sauce
  • 3/4 cup cider vinegar
  • 3 1/2 cup sugar
  • 3 oz pouch of fruit pectin


We generally make our pepper jelly with aged Tabasco pepper mash from the factory to give it color and flavor. Although perhaps not quite as fiery, this simple recipe using the pepper sauce makes a mellow, spicy jelly. Spread cream cheese on crackers, then top with a dollop of the jelly for a tempting morsel to serve with cocktails. Pectin is available in well-stocked supermarkets.

Cut the peppers into large pieces, then coarsely chop in a food processor or blender. In a large non aluminum saucepan over high heat, combine the peppers, Tabasco sauce, vinegar, and sugar. Bring to a boil and boil rapidly for 10 minutes, stirring occasionally. Remove from the heat and stir in the pectin. Return the pan to the heat and return to a boil.

Boil the jelly for exactly 1 minute, then remove from the heat. Stirring frequently to prevent bits of pepper from rising to the surface, skim the foam off the top. Ladle the jelly into hot sterilized jars, seal, and place on a rack in a deep kettle. Pour boiling water over the jars to cover by 2 inches and bring to a boil over high heat.

Continue to boil for 10 minutes, then remove to a rack to cool.

Makes six 8-ounce jars



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