I have a bottle of Tabasco sauce at my desk. I’ve had it here for about a year. It isn’t the bright red color of the one at my house; it’s more of a dull brick color. It smells fine, though.
Can it go bad?
It can but it probably didn’t, unless you left the top off and all the vinegar evaporated out. There’s too much acetic acid and salt in tabasco sauce for bacterial/fungal growth. The loss of red is likely just the results of a little air oxidation, nothing to worry about.
::inverts bottle over lunch::
I’ll take your word for it. 
Not Tabasco sauce specifically, but I have seen similar hot sauces dry out. A layer of sludged sauce got caked onto the walls of the bottle, such that it was difficult to pour (impossible for the caked sludge part, and it partially obstructed the remaining liquid). But even there, the portion that remained liquid seemed perfectly fine. Probably the dried part, too, had I been able to use it.
I had a big bottle of Tabasco that I used for two years with no ill effects - it did turn brownish but suffered no change in flavor.
From my experiences with Tabasco, it can only lose its kick after time. I’ve had two year old Tabasco, and by that point you can barely taste any heat.
That happens to my sauces all the time. All it takes is some good shaking to re-dissolve the sludge back into the liquid. That usually clears the spout and peps the sauce back up a bit.
I used a generous amount, and it tasted fine. Good flavor, good heat, no hallucinations. Thanks for the encouragement.
As far as the sauce gunking up, I’ve had that happen with a brand of green hot sauce I frequently use. It’s a little thicker than tabasco even fresh, but it tends to get a little thicker as it gets older. After shaking well before use, it seems fine. I might need to use a toothpick to unclog the opening a little, but that just dissolves after some shakes. Rarely, I’ve just added a few drops of water to thin it out.
a tabasco bottle should never last a single person more than a month. heathen.
I once saw a greeting card that was a list of “Ways to Tell It’s your Xth Anniversary.” (Not sure which one. 10th or 20th, probably.) One of them was “You’ve had to buy a second bottle of Tabasco sauce.”
Not in our house, that’s for sure!
you misspelled “meal”
haha…I’ve never gone through THAT much! Anyone put Tabasco on spaghetti? I think I saw that as a serving suggestion on the side of the box. It doesn’t sound half bad.
Slightly off topic, anyone an advid Worcestershire Sauce user? I tend to put it on raw tomato slices. Delicious, I say!
Yes! It also makes a wonderful steak marinade. Top with a little garlic salt and let sit.
I’ve used it alone as a low-cal salad dressing.
Yes, in soups, stews, etc.
I use Worcestershire a lot in vegetarian veggie soup: it makes the base taste as if it has beef in it. I add it to lots of things to give them that meaty “full” taste.
I also made Tabasco – rather, just hot sauce – myself. I read the label and realized it’s only made of cayenne peppers, vinegar, and salt. Note, there’s no preservatives. So, I grew some cayenne peppers, dried them and ran them through a coffee grinder. Added white wine vinegar and left the whole mess in a jar in the fridge. I’m debating whether to strain out the little bits of skin and seeds or not.
So, you tell me: how long will my hot sauce last, refrigerated? And… strain or don’t strain?
Next question: concoct a recipe using my other hot peppers? (habanero, serrano, thai chili, jalepeno…)
I always thought the expration date on Tabasco was “You should live so long.”
I’m a HUGE Tabasco® enthusiast and have been for many years!
I have all five flavors and multiple bottles of several of the flavors.
On my list of personal indulgences, Tabasco® ranks at the top, equivalent to chocolate and sex!
About the discoloration:
Personally, I have found that in order to preserve the color, it markedly helps to keep the bottle inside of the original box, when not in use!
Give it a try. It appears that the sauce’s color may somehow be affected by light. I’m uncertain if affects the flavor.
Tobasco + hot dog w/ ketchup and mustard = Luv.
If you’re looking for the “meaty” flavor from a vegetarian product, try vegemite, marmite, or bovril. http://boards.straightdope.com/sdmb/showthread.php?t=340944
Most worcestershire has anchovies in it. Lee and Perrins certainly does. However, my hippie-grocery store carries a non-anchovy worcestershire that tastes okay.
I’m also the kind of person who finds uses for tabasco in everything. Makes hummus taste pretty good, I’ve found.