This is my go to hot sauce:
(http://i537.photobucket.com/albums/ff336/buttons-mags/Whammy/41800_143713480265_4718762_n.jpg)
This is what I use when I want some real heat:
(http://i537.photobucket.com/albums/ff336/buttons-mags/Whammy/pain_is_good_batch_37.png)
Just picked this up today:
(http://i537.photobucket.com/albums/ff336/buttons-mags/Whammy/cholula_chili_lime_hot_sauce__21281_zoom.jpg)
Used it on some eggs at lunch, yum!
This one is kind of limited use, but in the right circumstances it's great:
(http://i537.photobucket.com/albums/ff336/buttons-mags/Whammy/pickapepper.gif)
Great with beef, pour it over a block of cream cheese & serve with crackers - instant appetizer.
What you like?
my go to is split between traditional tobasco sauce and franks red hot..i like the tobasco for eggs and chicken. the franks red hot is amazing on a 'plate'..goes great with burgers and dogs and mac salad..great on dirty rice too..
(http://images.quickblogcast.com/6/4/5/2/6/172857-162546/franksSmall.jpg)
the best is the legendary 'meat' hot sauce from rochester ny..made famous on the garbage plate..another rochester legend..
(http://www.roadfood.com/photos/4115.jpg)
That meat sauce is considered hot sauce? Whatever it is, it looks delish. BTW, I toured the Tobasco factory one time. The smell was heaven.
I've used these three for years, & basically didn't much care which one I was using. They were interchangeable for me. However, I've finally changed my mind:
(http://www.forumgarden.com/forums/attachments/general-chit-chat/36328d1315612120-diet-spices-temperament-tabasco_sauce-1-.jpg)
^ It seems like most people I talk to favor Tabasco sauce.
(http://mardigraszone.com/store/images/DSCN0846.JPG)
However, I prefer this one. ^ I used think it must be inferior to Tabasco because it's usually cheaper around here; but after trying both again recently; I knew Louisiana was my fave.
BTW, I eat pepper sauce on something pretty much every day. I usually sling a few shots in my pintos, but eggs/omelets & other foods get the treatment on occasion.
(http://www.dimex1.com/blog/wp-content/gallery/july-2011/tapatio_hotsauce.jpg)
^ Used this for a long time, and it's not bad. In fact I have a bottle right now, but after running out & having to use Louisiana HS last time & then going back to Tapatio, I've got to say Louisiana tastes better to me, and it's also hotter. I'll probably try to keep a bottle on hand, but from now on, Louisiana HS will be my main gun.
Haven't managed to try any of the more exotic hot sauces so far, but maybe I can get some good suggestions from this thread.
I make my own too but these are a few of my go toos.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/salsahuichol.jpg)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/Melindas_Original__58988_zoom.jpg)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/Marie-Sharps-fiery-5oz__67812_zoom.jpg)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/cholula-original.jpg)
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/valentina_salsa.jpg)
(http://popsop.ru/wp-content/uploads/encona_original-bottle-150dpi.jpg)
Use this the whole time.
One of you guys recommended this to me and it is now my favourite:
(http://www.hotsauce.com/v/vspfiles/photos/1116-2T.jpg)
My wife got me this recently:
(http://www.funkypepper.co.uk/images/BlairsMiniHotSaucePack.jpg)
Jalapeno Death Sauce, Original Death Sauce, Blair's After Death Hot Sauce and Blair's Sudden Death Hot. The sudden death one is best, hottest out of the 4!
Quote from: MikeyT on October 02, 2011, 01:17:10 AM
I've used these three for years, & basically didn't much care which one I was using. They were interchangeable for me. However, I've finally changed my mind:
(http://www.forumgarden.com/forums/attachments/general-chit-chat/36328d1315612120-diet-spices-temperament-tabasco_sauce-1-.jpg)
^ Most people I talk to seem to favor Tabasco sauce.
(http://mardigraszone.com/store/images/DSCN0846.JPG)
However, I prefer this one. ^ I used think it must be inferior to Tabasco because it's usually cheaper around here; but after trying both again recently; I knew Louisiana was my fave.
BTW, I eat pepper sauce on something pretty much every day. I usually sling a few shots in my pintos, but eggs/omelets & other foods get the treatment on occasion.
(http://www.dimex1.com/blog/wp-content/gallery/july-2011/tapatio_hotsauce.jpg)
^ I used this for a long time, and it's not bad. In fact I have a bottle right now. But after running out & having to use Louisiana HS last time & then going back to Tapatio, I've got to say Louisiana tastes better to me, and it's also hotter. I'll probably try to keep a bottle on hand, but from now on, Louisiana HS will be my main gun.
Haven't managed to try any of the more exotic hot sauces so far, but maybe I can get some good suggestions from this thread.
Honestly, I think with Tabasco you are paying for the name somewhat. Here in MS, Louisiana Hot Sauce seems to be more popular.
i have that pain is good sauce. it's pretty hot. i really like mixing it with standard bbq sauce. it's awesome.
I'm a big fan of the original Cholula. I'm going to look for that chili & lime at the store today. Thanks for the heads up, deaner!
Dudes at work have been digging out the ghost pepper stuff. Pretty tasty, but a little dab'll do ya!
(http://ep.yimg.com/ca/I/hotsauceworld_2170_9925816)
I'm also all about the Sriracha, or as I affectionately call it, "hot cock sauce." ;D
(http://asianaisle.com/wp-content/uploads/2009/01/tn_sriracha1.jpg)
Sriracha and the original Cholula for me. The chili & lime sounds awesome to me, too.
i make my own mostly...marie sharps rules, too. the hab/nopal one.
Yeah I like the taste of the cock (sauce) too. And that little jar of thick pepper sauce that they make.
The paste in the jar I've been using for at least 20 years. Good stuff.
Also a big fan of El Yucateco.
i notice allot of you guys like the vinegary stuff like Tabasco and Franks bung burner
Quote from: RAGER on October 02, 2011, 12:43:12 PM
The paste in the jar I've been using for at least 20 years. Good stuff.
Also a big fan of El Yucateco.
i notice allot of you guys like the vinegary stuff like Tabasco and Franks bung burner
Yes, love the vinegary stuff. Like these too:
(http://i537.photobucket.com/albums/ff336/buttons-mags/Whammy/IMG_7672.jpg)
(http://i537.photobucket.com/albums/ff336/buttons-mags/Whammy/MEDIUM_8a78c6e02140d9310121419b5d9721f8.jpg)
These go well with any type of greens and various peas (field peas, black eyed peas).
Quote from: justinhedrick on October 02, 2011, 10:09:50 AM
i have that pain is good sauce. it's pretty hot. i really like mixing it with standard bbq sauce. it's awesome.
Had some cheap ham I was using for sandwiches; but didn't eat it as quickly as I usually do, so it was getting ready to 'turn'. It wasn't there yet, but I knew it didn't have long. Washed the ooze off it & it smelled fine, so I knew it was safe. I didn't want even a hint of bad to trouble my tastebuds, though; so I shot some pepper sauce on it, and then added Head Country Barbecue sauce (very good sauce, btw).
It was indeed awesome. ;D
(http://thehogblog.com/wp-content/uploads/2011/08/Babybacks-and-Chicken-640-000012.jpg)
This is the best I've ever had
(http://cdn.mohotta.com/images/uploads/5392_1286_large.jpg)
It's not loaded with vinegar, which I prefer if I'm using it as a condiment. The vinegar kinda kills the taste of the peppers for me.
I'm not really into the super mega hot stuff anymore. I had a bottle of Blair's Sudden Death (50k Scoville Units I think?) in the fridge for years, used mostly for cooking. 1 Teaspoon of that stuff in a gallon of chilli had plenty of heat and you weren't in pain the next day.
Plus you get a little cowboy hat for the kitty.
^ Strangelight must be smaller than I thought.
Yeah, I'm not into the heat for heat itself. It's gotta have flavor.
i got to give the louisiana hot sauce another chance..
Quote from: mortlock on October 03, 2011, 12:21:50 AM
i got to give the louisiana hot sauce another chance..
I'd say that Louisiana Hot Sauce is more of a flavor enhancer - it's not that hot.
It's not OVERLY hot- in fact I'd say it's just about perfect, and the flavor is good.
And it's CHEAP !
OK, add all that together and what do you have?
It's nothing terribly obscure or anything but I've tried allot of hot sauces and I like the Paul Prudome(sp?) hot sauce. It's not very spicy but very flavorful and low in salt/sodium.
i forgot about Aardvark sauce. Really good stuff.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/aardvark.jpg)
Alright deaner, fess up! Where the hell d'you find that Cholula Chili Lime sauce? ???
I've scoured numerous "Hispanic Food" sections and sauce/vinegar aisles to no avail. :(
Quote from: I,Galactus on October 03, 2011, 09:30:55 PM
Alright deaner, fess up! Where the hell d'you find that Cholula Chili Lime sauce? ???
I've scoured numerous "Hispanic Food" sections and sauce/vinegar aisles to no avail. :(
Kroger on Lakeland in Flowood/Brandon, MS. In the Hot Sauce section. It was new to me, which is why I picked it up. Had it on everything I ate tonight (smoked turkey, steamed carrots & sauteed spinach).
Quote from: deaner33 on October 03, 2011, 09:59:59 PM
Quote from: I,Galactus on October 03, 2011, 09:30:55 PM
Alright deaner, fess up! Where the hell d'you find that Cholula Chili Lime sauce? ???
I've scoured numerous "Hispanic Food" sections and sauce/vinegar aisles to no avail. :(
Kroger on Lakeland in Flowood/Brandon, MS. In the Hot Sauce section. It was new to me, which is why I picked it up. Had it on everything I ate tonight (smoked turkey, steamed carrots & sauteed spinach).
Hmm, alas I have no venue to go "Krogering" around here, but I'll keep checking IGAs and employee owned grocery stores. Thanks anyway!
Pain 100% is my fav but I usually use Sriachi on everything. I made it for a while but then my stomach couldn't take it for a year. Now I'm back until the reflux destroys me again.
Also my fav jalapeno sauce is blair's death... not real hot but great flavor:
(http://sweatnspice.com/wp-content/uploads/wpsc/product_images/blairs_jalapeno_death.png)
Not a big fan of the green hot sauces for some reason. Probably the color more than anything else.
i use srarichi a lot too. my favorite is to mix it with your favorite brand of mayo (i use low fat, i know i know) and use it on homeade catfish tacos.
awesome.
Had some Crystal and Aardvark on my oysters yesterday.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG00591-20111004-1639.jpg)
i love hot sauces, but prefer different types with different foods.
some of my "go-to's"
(http://eatmoreheat.com/wp-content/uploads/2011/06/hellacious-hot-sauce.png)
a sweet yet hot sauce. good with pork.
(http://a2.l3-images.myspacecdn.com/profile01/117/5a8842c05417494eb84af39b7ec8dcc3/p.jpg)
made by a friend's brother. hot, but not the greatest flavor by itself. good in chili, or stews.
(http://www.productwiki.com/upload/images/el_yucateco_salsa_kutbil_ik_de_chile_habanero.jpg)
a good all purpose scorcher. Way more flavor than either the red or green varities.
(http://www.huyfong.com/images/sriracha.jpg)
I saute a lot of stuff in sriracha... it is a fantastic addition to leftover roasts. Also for any chinese food.
I recently put some in a jar of homemade pickles. Interested in seeing how that turns out.
my number #1 is a sauce made by a friend of mine, it's a ghost pepper sauce, and he doesn't label the bottles. hell it doesn't even have a name.
Nice and smokey, and super hot...particularly as it has aged. I put this stuff on almost everything.
I also saute with a mixture of this stuff and olive oil. Frying up a hot dog in a mix of oil/ ghost sauce is a near religious experience.
"my number #1 is a sauce made by a friend of mine, it's a ghost pepper sauce, and he doesn't label the bottles. hell it doesn't even have a name."
You should make labels for it (give some to your friend). Call it 'Six Feet Under'.
I wish I had friends that made hot sauce.
That too. I grew peppers one year and planned to do it, but all the peppers went into homemade salsa which was fucking excellent.
That was pre-child though, just not enough time and energy to do stuff like that now.
Check this out!
(http://i537.photobucket.com/albums/ff336/buttons-mags/566919471_photobucket_51082_.jpg)
Shit's good y'all.
looks great..ill def try it..
Quote from: deaner33 on October 06, 2011, 07:48:16 PM
Check this out!
(http://i537.photobucket.com/albums/ff336/buttons-mags/566919471_photobucket_51082_.jpg)
Shit's good y'all.
That Jack Links Jerky is the foulest jerky ever (at least our local version is) It'd want to have a lot ov cholula in it to make it edible.
I've gone off the really powerful hot sauces lately. I've got a fridge full of the various El Yucateco Habanero hot sauces, but I hardly use them these days. I've got some productive Habanero plants for cooking with, so when I feel the need for a sauce I've got Tabasco, Tapiato, Valentina, Cholula, Sriracha and some sort of Thai sweet chilli to fill the gap.
Gringo Bandito from Dexter Holland is available at food4less and totally delicious too.
Picked this up at the local grocer the other day. I needed a Sriracha for the work fridge so I tried this shit out:
(http://www.huyfong.com/images/garlic.jpg)
Really good stuff... more like a chunky garlic salsa version of regular Sriracha.
Quote from: sleestak on January 24, 2012, 03:36:03 PM
Picked this up at the local grocer the other day. I needed a Sriracha for the work fridge so I tried this shit out:
(http://www.huyfong.com/images/garlic.jpg)
Really good stuff... more like a chunky garlic salsa version of regular Sriracha.
That's the kind I usually get.
That shit is sooooo good. Been eating that stuff since the 80's. Hotter that Sriracha
Nice thread. Think all my faves have been mentioned 'cept the Cholula Chipotle. Killer with take out Popeye's mild chicken. The Verde Yucateco is great too if you want a bit more heat than normal. I don't go any hotter than that one. It will bite you if not careful with it and i really don't enjoy getting the ring of fire. I need to try the Valentina yellow label salsa ASAP too. I also have a small bottle filled with Thai chilis and rice vinegar for Oysters. Chef buddy recommended that and it's perfect.
Quote from: sleestak on January 24, 2012, 03:36:03 PM
Picked this up at the local grocer the other day. I needed a Sriracha for the work fridge so I tried this shit out:
(http://www.huyfong.com/images/garlic.jpg)
Really good stuff... more like a chunky garlic salsa version of regular Sriracha.
is that sambal oelek?
Quote from: Mr Neutron on February 01, 2012, 08:23:14 PM
Quote from: sleestak on January 24, 2012, 03:36:03 PM
Picked this up at the local grocer the other day. I needed a Sriracha for the work fridge so I tried this shit out:
(http://www.huyfong.com/images/garlic.jpg)
Really good stuff... more like a chunky garlic salsa version of regular Sriracha.
is that sambal oelek?
Certainly looks like it, have a jar in the fridge - brilliant stuff. If I do a stir fry for the family (wife hates spicy food) I generally put a teaspoon of this on my plate to liven it up!
I have a cousin who lives in San Fran who usually takes something spicy over for me when he is home visiting his folks. I got sambal oelek last time, the time before I got a huge bag of garam masala - still working through it!
It's chili garlic sauce. Maybe a variation on sambal oelek(?)
Johnny Winter's Screamin' Demon Hot Sauce, from his website.
(http://www.jsrdirect.com/bands/johnnywinter/images/wnt801lg.jpg)
I'm tempted to try it, but it's expensive. 5 oz. bottle, $6.99.
I have some ghost chili hot sauce that I got a few days ago. Very hot very mild Tabasco taste
i think he meant the sauce was hot but with a mild hint of tabasco flavor..
Yeah that is what I meant... It is exactly what I said
Bought this at the store today, guy in Houston makes this. Says it goes best with Thai, Vietnamese, and Indian but worth trying on the pork carnitas made tonight.
(http://www.tearsofjoysauces.com/images/BigDaddys_HighOnFire.jpg)
:D :D
I bet that will burn your tongue and hurt your ears ;)
I actually just tried some right now and it's not as hot as I expected. It's got flavor but doesn't skip out on the burn. I could see this causing some serious assburn if you ingested too much. ;D
There's butthurt and there's BUTTHURT.
No thank you.
The only ones I swear by that aren't already in here:
(http://pics.mexgrocer.com/images/72360-00015.jpg)
I will drink this out of the bottle.
(http://i.walmartimages.com/i/p/00/73/47/56/00/0073475600001_500X500.jpg)
I mix this with some white vinegar and brown sugar for a dip I use on country pork ribs. I call it Dynamite Sauce.
Other than those, El Yucateco, Melinda's, Sambal Olek are all up there. I will eat the Olek by the spoonful.
i had some of this the other night:
(http://goodiesfirst.typepad.com/.a/6a00d83451b77469e20168e86fb60f970c-250wi)
woulda been really good with a pork loin, or similar.
Quote from: mutantcolors on March 19, 2012, 08:06:39 PM
The only ones I swear by that aren't already in here:
(http://pics.mexgrocer.com/images/72360-00015.jpg)
I will drink this out of the bottle.
With no hyperbole whatsoever, that stuff is the hot sauce of my childhood. My father, back before the days of the internet, would mail order the company for cases of that stuff for my mother's home cooked Mexican dishes. It wasn't available here in Texas, so he always had to go out of his way to find it and he would. He swore by the stuff.
i always have El Pato on hand
Just got this for $2. Not saying it's a favorite, but I'm still sweating. I was a runny nosed mess a few minutes ago. Good stuff.
http://www.hotsauce.com/Pain-is-Good-37-Honey-Habanero-Wing-Sauce-p/3749.htm
Quote from: Instant Dan on March 17, 2012, 06:52:32 PM
I actually just tried some right now and it's not as hot as I expected. It's got flavor but doesn't skip out on the burn. I could see this causing some serious assburn if you ingested too much. ;D
I have become addicted to this shit. They say it works best with Thai, Indian, and Vietnamese but I think the Habanero and Chile de Arbol's work best with eggs and Tex-Mex/Mexican.
This works better with Thai and Vietnamese.
(http://www.tearsofjoysauces.com/images/BigDaddys_AssBurn.jpg)
Ive got a bottle of this coming soon. The girl on the label is a very good friend of mine, and is now in remission. The sauce is made by her uncle, and all proceeds go to help her pay her medical bills.
I apologize for the spam.
http://www.ebay.com/itm/AMBERLEY-DENZELS-Cancer-Killer-Bhut-Jolokia-Ghost-Chili-Hot-Sauce-NEW-/150807683895?pt=LH_DefaultDomain_2&hash=item231cd6a337
This is my current favorite. I don't like super spicy food, but a little kick is always nice. I think this brand is pretty similar to the original Louisiana hot sauce, but tastes a little less bitter to me.
(http://www.heavenlyheathotsauce.com/2/HH292.jpg)
I've seen the brand around but hadn't try the sauce until now. I like it. They have a couple others too.
(https://encrypted-tbn1.google.com/images?q=tbn:ANd9GcQB4qjVCch5yqkYk3MLx-7nomDoDQASoFa2IjtqfXJPEq7TykPP)
Technically this isn't a hot sauce but they just opened a Potbelly (sandwich shop) near me and they make a pretty fucking good sandwich. They have these hot peppers (peppers, carrots, celery etc) they put on there that just make the sandwich. I found out you can buy them separately and picked up a jar. Goddamn they are spicy but just the right amount. I find myself putting them on everything now.
(http://farm5.static.flickr.com/4007/4454183312_73eae6484d.jpg)
Quote from: juggernaut on June 07, 2012, 04:17:26 PM
Technically this isn't a hot sauce but they just opened a Potbelly (sandwich shop) near me and they make a pretty fucking good sandwich. They have these hot peppers (peppers, carrots, celery etc) they put on there that just make the sandwich. I found out you can buy them separately and picked up a jar. Goddamn they are spicy but just the right amount. I find myself putting them on everything now.
(http://farm5.static.flickr.com/4007/4454183312_73eae6484d.jpg)
hell yeah..healthy too. where the fuck are you that you call a deli a potbelly??
Quote from: mortlock on June 07, 2012, 09:29:19 PM
hell yeah..healthy too. where the fuck are you that you call a deli a potbelly??
I think he means one of these places. http://www.potbelly.com/ ???
I love the flavor combo of hot and pickled. Need to find a jar of these:
(http://ecx.images-amazon.com/images/I/51sCbhW-WdL.01._SR280,280_.jpg)
ha..that place looks good. id go there..
That's 'hot giardinara' a lot of italian sandwich shops will have that. Bunch of chopped vegetables marinating in oil/vinegar with hot peppers. Great on an italian hero or italian beef sandwich.
Quote from: Lumpy on June 07, 2012, 10:34:08 PM
That's 'hot giardinara' a lot of italian sandwich shops will have that. Bunch of chopped vegetables marinating in oil/vinegar with hot peppers. Great on an italian hero or italian beef sandwich.
Yep, giardinara. That's the name I was searching for but couldn't remember. So damn good.
And yeah Mortlock, Potbelly is a chain not just a generic deli. Pretty good for a chain too although given my new health kick it means that it's a once in a while thing.
One of my new favorites. Affordable ($3 after tax), made in Tejas, and plenty of kick.
(http://ecx.images-amazon.com/images/I/31QCcfkUjsL._SL500_AA300_.jpg)
I'm liking this sriracha sauce. been putting it on ramen and it's got some decent burn.
Quote from: I,Galactus on June 07, 2012, 09:48:07 PM
Quote from: mortlock on June 07, 2012, 09:29:19 PM
hell yeah..healthy too. where the fuck are you that you call a deli a potbelly??
I think he means one of these places. http://www.potbelly.com/ ???
I love the flavor combo of hot and pickled. Need to find a jar of these:
(http://ecx.images-amazon.com/images/I/51sCbhW-WdL.01._SR280,280_.jpg)
i picked up a jar of these just the other day, surprisingly spicy. i usually find mass market "spicy" to be on the mild side to me.
Potbelly you say? The horror.
There must be a wide swing in sensitivity to capsaicin, I can't imagine one is enjoying very hot things so much as just catching up to those of us that are overly sensitive to it.
Quote from: James1214 on July 28, 2012, 07:51:54 PM
Quote from: I,Galactus on June 07, 2012, 09:48:07 PM(http://ecx.images-amazon.com/images/I/51sCbhW-WdL.01._SR280,280_.jpg)
i picked up a jar of these just the other day, surprisingly spicy. i usually find mass market "spicy" to be on the mild side to me.
I swear as soon as I found out about these, every store in a five mile radius of me stopped stocking them. >:(
I've been on a big peruvian chicken kick lately. They just opened up a new place 5 minutes from my house and it's awesome. Now I don't have to drive like 25 minutes to get my fix. Both places serve this green hot sauce called aji verde and it's the best thing ever. I could eat it on anything and be happy.
I'm doing some research and will try to make my own at some point. Unfortunately it calls for some hard to find ingredient (huacatay leaves) so it might not be as easy as I thought.
Anyone else had this before?
(http://3.bp.blogspot.com/_Bq3_C13HbQs/TOqj25KiVnI/AAAAAAAAADE/PVTTBTucN2o/s1600/Food+043.jpg)
Got these two in the mail yesterday.
(http://fastnbulbous.com/wp-content/uploads/2012/09/sword-tears.jpg)
(http://www.tearsofjoysauces.com/images/744.jpg)
The heat on the first one is very upfront and lingers for a while, so you don't need a lot. Works well on everything I have put it on so far (tacos, chips, pizza).
The second one is hot but not over the top, price is a little steep but it for a first time try it's well worth it. Perfect for anyone who likes minimal ingredients and loves habaneros.
Quote from: juggernaut on August 07, 2012, 02:16:57 PM
I've been on a big peruvian chicken kick lately. They just opened up a new place 5 minutes from my house and it's awesome. Now I don't have to drive like 25 minutes to get my fix. Both places serve this green hot sauce called aji verde and it's the best thing ever. I could eat it on anything and be happy.
I'm doing some research and will try to make my own at some point. Unfortunately it calls for some hard to find ingredient (huacatay leaves) so it might not be as easy as I thought.
Anyone else had this before?
(http://3.bp.blogspot.com/_Bq3_C13HbQs/TOqj25KiVnI/AAAAAAAAADE/PVTTBTucN2o/s1600/Food+043.jpg)
Yeah, it makes grilled chicken taste super-awesome. That one looks pretty thick, I've only had a soupier-looking version.
(http://blogs.villagevoice.com/forkintheroad/sriracha-lip-balm-thumb-550x550.jpg)
Just bought some of this stuff. I'm a fan of Melindas already. This stuff is a bit stupid hot though. Ghost peppers. eeeesh.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_07641_zps1a6a99d8.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_07641_zps1a6a99d8.jpg.html)
just dug out a bottle of the last batch of sauce i made last year, last night. nice. live-cultured serranos (and a couple habs) & am. persimmons.
That's sounds awesome. I just tried a small batch of arbol sauce I made about a year ago with red wine vinegar. didn;t like it so much at the time after aging about 2 months but I drained off some of the vinegar and it's pretty good now.
I don't make much hot sauce because I have a friend who owns property in Belize and brings me back Marie Sharps quite often and another friend who makes kind of a clone of the same. That and with the Mexican types I love, that keeps me in hot sauce so I don't really have a need to do my own very often. ya gotta let go somewhere I guess. :P I do everything else myself pretty much.
/gluttonforpunishment
all my hot sauce making life is in search of the flavor of marie sharps green hab & nopale sauce, if i'm being honest. my one true hot sauce love.
^^I feel ya.
Melinda's and Marie' Sharp's Green Habanero rules.
I bought a jar of Huacatay and didn't know what to do with it....
(http://ep.yimg.com/ca/I/amigofoods_2257_46745187)
Quote from: MadJohnShaft on May 01, 2013, 09:57:22 PM
I bought a jar of Huacatay and didn't know what to do with it....
(http://ep.yimg.com/ca/I/amigofoods_2257_46745187)
"mint" ?? may I suggest throwing it away.
Don't waste it, throw it at a police car.
I forgot mortlock is a moderator - that is the item you were asking about.
Quote from: khoomeizhi on May 01, 2013, 08:52:47 PM
all my hot sauce making life is in search of the flavor of marie sharps green hab & nopale sauce, if i'm being honest. my one true hot sauce love.
Another thing my buddy used to bring me back is Red Recado. I figured out how to make it myself so I don't have him get it for me anymore, just the hot sauce. here's a pic of the black version. Same packaging. They use this for "black dinner" in BZ. Ever seen it.
(http://i228.photobucket.com/albums/ee74/spicoli420_2007/fccdb08c-990c-4a41-aa1f-5fca7968635a_zpsaff1c2f0.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/fccdb08c-990c-4a41-aa1f-5fca7968635a_zpsaff1c2f0.jpg.html)
hot sauce and bacon are both kinda overhyped.
I would have to disagree wholeheartedly :( But hey.........
Quote from: Chovie D on May 02, 2013, 02:03:10 PM
hot sauce and bacon are both kinda overhyped.
Yet both delicious.
i don't worry about how popular things are, just how much i like them.
i totally remember the red stuff, i brought some of that back with me from bz.
I kinda have a recipe if you like. It's what I use.
must have annatto in it...? yeah, i'm interested.
Sorry not to get back to ya for a few days. Here it is. This is for 6 pounds of meat so yeah....figure out how much you'll need.
6 Tbls. annatto seeds
3 tsp. cumin seeds toasted
1 Tbls+ black peppercorns
10 whole allspice
3/4 tsp whole cloves
Grind all the above in coffee grinder
Now mix together; 1 cp orange juice,3/4 cp white vinegar,3 Tbls. kosher salt,10 garlic cloves (smashed), juice of 6 lemons. Add some habaneros if you want some heat.
Process the annatto mixture and the juice mixture until smooth.
I use this pretty much for Puerco pibil, red recado pork chops, and red recado stewed chicken.
Gonna do one of these soon so I'll take pics. Prolly the chicken since I'm doing carnitas tomorrow for Gringo de Mayo.
^still haven't made that, but am reminded now that i want to.
made the first batch of hot sauce of the season today. fermented 'hot cherry' peppers with tomatillo, last years' american persimmon from the freezer, roasted garlic, fresh garlic, onion, cape gooseberries/peruvian groundcherries, 'very old' apple cider vinegar, a bit more salt. tasty. not super-hot though...
(http://i82.photobucket.com/albums/j248/khoomeizhi/for%20web/PhotoFeb2035657AM_zps03a3a11e.jpg)
next round will be a little hotter. more peppers like the yellow beast on top in this photo are starting to come ripe:
(http://i82.photobucket.com/albums/j248/khoomeizhi/for%20web/PhotoFeb2035814AM_zps6a848e98.jpg)
I love Sriracha but my go to hot sauce is Tapatio. I put that shit on everything.
Sent from my SGH-T959V using Tapatalk 2
MARIE FUCKIN SHARP'S.
i was only in belize for 3 weeks but that was long enough to love that stuff enough to remember the name. had some decent hot sauces in honduras and guatemala, but they were never quite hot enough and a bit too runny for my tastes. good flavour, just needed more heat.
So let's have your recipes on all the things to DO with the hot sauce! I need to know, this could be the start of something beautiful... *novice*
I put Sambal Olek in my fried rice (2-3 tablespoons for entire dish). Sometimes, just a teaspoon as part of a marinade. Mix a teaspoon into commercial barbecue sauce to improve flavor.
(http://www.hotsauce.com/v/vspfiles/photos/1110SB-2T.jpg)
I haven't found a mexican/hispanic hot sauce that I absolutely love yet. I can get Desert Pepper brand here for cheap (a New Mexico brand) and it's okay/fine. (Green sauce too salty, diablo sauce too sweet, etc). I like Mexican chipotle sauce from La Morena, or the whole chipotles too (but just one pepper in the blender will do an entire pot of chili, so even a small can of whole chilis is too much)
(http://www.plateoftheday.com/food_blog/latin_food/chipotleSauce.gif)
(http://pics.mexgrocer.com/images/1723.jpg)
I love those chipotles. If that can is too much lay out a piece of parchment or wax paper and put a single chili with a little of the adobo sauce and freeze. When they're frozen put them in a container and they'll stay separated. Chop them up in some sour cream or some may for quick little spread with a punch.
I need to blend one of those chipotle peppers with a whole pot of food, otherwise it blows right through me. They're not 'that' spicy but for some reason, my system can't handle it.
Just got in drunk having watched Wodensthrone and Esoteric, raided the fridge and found, chilli Hummous, chilli, mango and jerk seasoning cheese, flying goose hot sauce, and crackers! Totally popping my first hot sauce alone times cherry, Cloverfield is just kicking off too, good times!
I loved cloverfield. killer movie.
Totally killer movie, you know what makes it even more killer? Hot sauce!
Women are the best multi-taskers.
*applauded*
(http://i162.photobucket.com/albums/t274/stokedmofo13/amplifiedheatsauce.jpg)
Obsessed with this shit:
(https://images-na.ssl-images-amazon.com/images/I/81UjlNqvvcL._SY679_.jpg)
I don't have any home made sauce from the garden left I've been enjoying my chili oils/sauces.
From left Szechuan oil, Chiu chow, and nam prik pao.
(https://i.imgur.com/QNOtHMt.jpg)
^Nice assortment of oils!^ I'd like to score all those plus a black bean hot oil sauce, I'll look for it when I shop for the red boat fish sauce.
I love the El Yucateco lineup
(http://1.bp.blogspot.com/-vuPQ_CoNgM4/UpYLCxmyE0I/AAAAAAAAJwI/KdhuzsNYxbc/s1600/Sauces.jpg)
Quote from: sleestak on March 01, 2019, 09:30:57 AM
Obsessed with this shit:
(https://images-na.ssl-images-amazon.com/images/I/81UjlNqvvcL._SY679_.jpg)
The green one is delicious too. Serrano Habanero!
(https://assets.madeinoregon.com/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/1/1/112274.jpg)
They had smoked ham hock AND andouille sausage for once at my local grocer, so we're doing red beans and rice. It is related to the Hot Sauce thread because the one thing they didn't have was Crystal! Pretty bummed but it's going to be fucking fantastic nonetheless.
(https://i.imgur.com/rYoGb7D.jpg)
Yes. That bay leaf is essential. Fresh bay is the best. I keep a little tree. It's important.
\m/ yeah I usually don't find bay this fresh.
I stuck an immersion blender in there for a second to thicken it up
Came out pretty good
(https://i.imgur.com/CJ6Yqr2.jpg)
That looks pretty good man.
beautiful. i need to work with white rice more. it makes a great base.
Quote from: Muffin Man on March 03, 2019, 04:18:38 PM
The green one is delicious too. Serrano Habanero!
Ordered a 1/2 gallon of the secret aardvark and one 8oz of the Serrano Habenero should be here today.
Their drunken jerk is a good sauce. I usually use Grace or Walkerswood seasoning for jerking chicken but the Aardwark drunken jerk is a good add-on sauce.
So is there a standard for "Boom Boom" sauce or is it just whatever the restaurant wants it to be? I'm seeing it offered at a lot of places just in the last 6 months or so. I guess I haven't tried enough of them to see if they're all the same, plus my palette memory isn't very good.
Never heard of boom boom sauce. Places around here are doing a comeback sauce though. I'll look into it.
Seems like there's a few variations but the constant thing being a zippy mayo base sauce. Just like the comeback type.
I've heard of boom boom sauce. Isn't it like a sweet/spicy dealio? I think it's on the sauces list on the sheetz mto kiosk thing. I think I've had "boom boom shrimp" somewhere before.
Well I know what boom boom time is in my house.
(https://i.imgur.com/8j7qrum.jpg)
(https://i.imgur.com/2CuUk6o.jpg)