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Why would you want it any weaker than it is already?
I was thinking the same thing. It is little more than red vinegar as it is. If a person needs to dilute it they might as well just use plain vinegar with a few drops of red food coloring.
I don't know why you would want to, since Tabasco sauce is not very hot to me, but you could add some tomato sauce. I think that would blend right in, flavor-wise, and cut the heat plenty.
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I think adding salt and vinegar would be safer than water, so it doesn't start to ferment. A teaspoon of vinegar and a pinch of salt mixed to make a tiny vinegar brine.
Have fun trying to get it down the little hole. I wanted to re-use the bottle for my own sauce once .....
I ran out of franks and need to tame down (dilute) a bottle of Tabasco.
Advice appreciated !!
Why not just eliminate the Tabasco entirely from whatever recipe you are making?
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