Ingredients Weight Measure
Vinegar 1 qt.
Water 1 qt.
Granulated sugar 1-1/2 lbs.
Garlic, chopped and divided 12 cloves
TABASCO® brand Original Red Sauce 2 Tbsp., divided
Salt 2 tsp.
Vegetable oil 1/4 cup
Onions, chopped 1-1/2 lbs.
Green peppers, julienned 1 lb.
Celery, chopped 1/4 lb.
Tomatoes, peeled, chopped 2 lbs.
Cornstarch as needed
Red snappers, cleaned and filleted 15 lbs.
Flour as needed


  1. Heat vinegar and water in saucepan; add sugar and 8 cloves garlic; bring to boil. Reduce heat and simmer 30 minutes or until thickened. Add 1 tablespoon TABASCO® Sauce and salt. Keep warm.
  2. Heat oil in skillet; add onions, peppers and celery with remaining 4 cloves garlic and sauté 5 minutes. Stir in tomatoes and heat through.
  3. Add vegetables to sauce and thicken with cornstarch, if necessary. Add remaining tablespoon TABASCO® Sauce. Cut red snapper in 2" chunks, flour and deep-fry.
  4. For each serving: Ladle 1/2 cup sauce with vegetables over 6-oz. deep-fried chunks of red snapper.

Yield: 25 servings