other
Tabasco sauce
5 g1 teaspoon
15 g1 tablespoon
Vinegar-based hot sauce density near 1.0 g/ml, so 4.93 ml ≈ 5.0 g.
Instead of Tabasco sauce
Tabasco’s fermented, sharp heat is not fully replaced; use these only as a hot-sour stand-in.
Thick red chilli sauceUse 50–70% of the weight and add a little white vinegar to match the sharpness; it is sweeter and less fermented.
White vinegarFor 10 g Tabasco, mix about 1 g red chilli powder with 9 g white vinegar; rest for 10 minutes and strain if needed. Heat and aroma differ.
Worcestershire sauceUse the same weight with a pinch of red chilli powder; it is less hot and more savoury, so taste before adding more.
