How to spice things up with Tabasco this summer

I was invited to attend an event put together by Tabasco and which was held at The Cookery School (at Little Portland Street) in London.

We were assembled ready to prepare a meal using the fab range of Tabasco sauces, Mild Jalapeno, Original, Smokey Chipotle and Fiery Habanero – one pepper sauce would be featured in each dish, even the dessert!

On arrival we were given a lovely cold glass of wine and some spicy mixed nuts to nibble on. The nuts were still warm, salty and with just the right amount of spicyness.

I made these at home and they are incredibly easy, effective for nibbling outside on a Summer evening with a cold beer or glass of wine.

We went on to make Grilled Spatchcooked chicken - Tabasco Chipotle Pepper Sauce style
Herb grilled catch of the day - Tabasco Green Pepper Sauce, with Salsa Rossa -Tabasco Green Pepper Sauce
Vegetable Kebabs - Tabasco Pepper Sauce
Tangy Bar-B-Que Sauce - Tabasco Chipotle Pepper Sauce
Oven roasted Sweet Potatoe Chips - Tabasco Pepper Sauce

And finally ... Chilli chocolate strawberries - these really surprised me.  They were made using the hottest Tabasco Habanero Pepper Sauce sauce which I thought would be far too hot for me.  Surprised because they were really smooth with just a bit of warmth showing through. The Hananero might be the hottest of the range but it also has a lot of fruitiness in it which brings out the fruitiness of the strawberries under the cloak of the velvetty chocolate!

All of the recipes were made under the watchful eye of Gary (a Tabasco sauce) and the staff at The Cooker School whilst we worked in teams.

When all the cooking was done, and surprisingly all at the same time, we sat down to eat what we had created.

As usual Tabasco Pepper Sauce was the star of the event and just intensified my addiction.

I was not paid to attend this event although I am appreciative of the generous goodie bag!  As usual all opinions and photos are my own.

Many thanks to Tabasco and The Cookery School for a lovely, relaxed evening cooking and eating what is now one of my favourite ingredients.  As usual all opinions and photographs are my own.