pepper sauce vs. ground cayanne pepper

[Ronda93]

I've been searching for a good chili recipe. I found one and tried it this morning. I like it, but for one thing. It called for a tablespoon of pepper sauce (Tabasco). I added it and immediately regretted it. The vinegar smell remains after a bunch of simmering. It's not ruined the batch, but next time will be different.

I like the hotness level that the Tabasco brought it to; so I need a conversion. How much ground cayanne pepper equals the hot total of a tablespoon of Tabasco?

Thanks for any insights,
Ronda

 

[piratesmate]

According to "hormel.com" you can substitute 1/8 tsp cayenne OR
1/4 tsp black pepper for 4 drops Tabasco Sauce.

I didn't have this one on my list of equivalents/substitutions so I did a quick Google search. I found a number of things on that list I hadn't seen before. In case you're interested, this is the link: Emergency Substitutions & Equivalents

HTH

 

[arminnie]

You know I think this is just something that I would adjust to taste. I like to use Wick Fowler's Three Alarm Chili mix. The cayenne papper comes in a little packet. The directions say to leave it out completely for "false alarm" chili and to modify it upwards for 1, 2 and 3 alarm chili. I used to make two pots when my relatives came - for for the Texans (with the pepper) and one for the others without the pepper.