ISO tabasco sub

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jabbur

Master Chef
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Oct 31, 2006
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I have my Brunswick stew on the stove. Went to add the tabasco sauce and OMG! I'm out! What can I cub for the little bit of heat? I usually only add about 1/4 tsp but I notice the flavor isn't the same without it. Any one have any suggestions?
 
Tabasco is a combination of hot pepper and vinegar. I'd do some cayenne and a tiny splash of white vinegar.
 
Thanks Andy. I was thinking of adding some cayenne or some red pepper flakes but wasn't sure if they would be a good sub. The recipe already has vinegar in it so I will just add a splash with the cayenne.
 
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