
The charm of Avery Island is only eclipsed by the story she has to tell. As a participant in the Tabasco Tastemakers Summit, I was immersed into the rich and at times, mysterious history of Tabasco Sauce and the early McIlhenny family. Petite Anse Island, owned by the Avery family was first and foremost, a sugar plantation. A New Orleans banker, Edmund McIlhenny married Mary Eliza Avery in 1859. Soon thereafter, they moved back to the Island and started a family. Around this time, solid rock salt was discovered 16 feet beneath the surface of Avery Island. (Avery Island is one of five salt domes on the South Louisiana Coast) This event forever altered the course of history for the Island and the Avery/McIlhenny families.
With the salt supply cut off by the Union Blockade, Avery Island supplied the Confederacy with much needed salt (as many as 500 teams of horses entered the Island daily) during the height of the Civil War. The Avery/McIlhenny families retreated to Texas shortly before the Union captured Avery Island. Post Civil War, the Avery/McIlhennys returned to the Island. Mary Eliza’s Father, Judge Avery still had his salt mine and sugar cane fields. Edmund McIlhenny returned to the Island as an unemployed banker with time on his hands. He retreated to the family vegetable garden to gather his thoughts.
It is unclear exactly where/when/from whom Edmund procured the Tabasco pepper seeds. It is undisputed that Edmund and his peppers made their way into the family garden. Edmund McIlhenny created what is now known as Original Red Tabasco Sauce with Tabasco peppers, Avery Island salt and vinegar. Original Red continues today to be made with seeds from Tabasco peppers grown on Avery Island, vinegar and Avery Island Salt.
During the Tastemakers Summit we were treated to a tour of the Tabasco Greenhouses. Each January, carefully selected pepper seeds are planted in the greenhouses. The seedlings are transplanted to the Avery Island fields in April. The most desirable plants are harvested in August. They become part of the heirloom seed stock that is supplied to Tabasco growers throughout Latin America and Africa.







Serves 8
For The Salad:
10 cups bite sized cauliflower pieces (about 2 medium heads)
1/4 cup olive oil
1 Tablespoon Original Red Tabasco Sauce
1 Tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
2 cups halved red grape tomatoes
1 1/2 cups chopped red bell pepper
6 ounces blue cheese, crumbled
1/3 cup chopped scallions
For The Dressing:
1/3 cup drained, oil packed sun dried tomatoes
1/4 cup orange juice
3 Tablespoons olive oil
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Ketchup
1 Tablespoon fresh lemon juice
1 teaspoon chopped garlic
1 teaspoon Original Red Tabasco Sauce
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
3. Put the roasted cauliflower into a large bowl. Add the grape tomatoes, red bell pepper, blue cheese and scallions. Pour the dressing over the vegetables. Toss the salad with the dressing until well mixed. Serve the salad immediately or chill and serve cold.
Recipe and Tabasco Plant Pictures ©Sally James Mathis
Recipe photography ©Taylor Mathis
Enjoyed the Tabasco story and hope to try the salad soon , as I really like cauliflower. Thanks for both.