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Lawry's Red Pepper Seasoned Salt made with Tabasco

By Todd Wilbur

Score: 1.00. Votes: 1
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The spicy seasoned salt mash-up that Lawry's and Tabasco created several years ago garnered a cult following. Unfortunately the number of fanatics that celebrated the delicious salty, sour, and spicy blend was too small to satisfy the manufacturer, and today this tasty blend has joined the growing list of Dead Foods. The good news is I've discovered a technique for a home version, and the process is a simple one. We can duplicate the sourness that comes from vinegar powder in the real thing by adding Tabasco pepper sauce, which contains vinegar, to a handful of dry ingredients and then letting the blend dry overnight. The hardened chunks are then ground with a mortar and pestle or a coffee grinder, producing a fine blend that can be poured into a spice shaker and sprinkled on anything from French fries to eggs. It's back.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • 1 1/2 tablespoons salt
  • 2 teaspoons granulated sugar
  • 1 teaspoonground cayenne pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon sour salt (citric acid—see Tidbits)
  • 1 teaspoon Tabasco pepper sauce
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    • Instructions

      1. Combine all the ingredients except the Tabasco pepper sauce in a small bowl.

      2. Add the Tabasco and stir well, then spread the mixture onto a plate and let it dry overnight. Stir the mixture occasionally as it dries.

      3. When the seasoning blend is completely dry, use a mortar and pestle to grind the hardened chunks down to a finer blend that will pass through a wire-mesh strainer. You can also pulse the mixture in a coffee grinder until all the chunks are pulverized. Pour the blend into an empty spice shaker and sprinkle on your food with glee.

      Makes about 1/4 cup or 1.75 ounces.
      Tidbits: Citric acid is an important ingredient that gives the blend its sourness. You can typically find this white crystalline substance—which is also called "sour salt"—in the aisle where ethnic or Jewish foods are located in your market.

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Score: 1.00. Votes: 1
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Nov 1, 2007, 22:00

Followed recipe to exactly. The ingredients never dried. After a few days I put it in the food dehydrator and after many hours it seemed to be dry. I removed it from the dehydrator and after a little while the dry pieces would return to their pervious sticky, pliable, not hard state. I put them back in the dehydrator, and then ground them immediately after they hardened and while still warm. Now the 'salt' clumps as if damp and I have to bang the bottle to break the final up enough to be able to shake it out of the bottle. Alot of hassle for such a small amount. It does taste good though.