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Originally Posted by graraps
(Post 8660864)
tabasco habanero is indeed the dog's b****cks.
I just tried Cholula, it's good but I find I need copious amounts for it to reach the required hotness, rendering it too watery and even expensive for me. It is also available in a great Garlic Hot Sauce, as well as powder rubs...Truly a wonderful product! |
The Green Habanero hot sauce by El Yucateco. Not a day (or a meal usually) goes by when I don't use this stuff. I have 3-5 bottles in my fridge at all times. Amazing stuff.
Or if you really want to die, this stuff: (http://www.hotsauceworld.com/357maddoghot.html) I've had a bottle for 2 months now, and haven't made a dent b/c its too damn hot. |
Ortego's (not pronounced like the Spanish/Mexican name, but Or-tah-go's & said very fast) Hot Sauce from Ville Platte, LA.
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Originally Posted by FLYMSY
(Post 8765534)
Ortego's (not pronounced like the Spanish/Mexican name, but Or-tah-go's & said very fast) Hot Sauce from Ville Platte, LA.
Very :cool:. Thanks for sharing. |
My last bottle of Ortego's was Gone With The Wind (Katrina). Believe me, after your refrigerator has been without power for several days, everything in it goes. For a little Ville Platte entertainment:
http://www.geocities.com/Heartland/2073/vp.htm |
Originally Posted by FLYMSY
(Post 8767701)
My last bottle of Ortego's was Gone With The Wind (Katrina). Believe me, after your refrigerator has been without power for several days, everything in it goes. For a little Ville Platte entertainment:
http://www.geocities.com/Heartland/2073/vp.htm I'd have to see the product ingredients but 99% of all hot sauces don't need refrigeration. If vinegar is high up on the ingredient list then it's shelf stable for years. Just a heads-up when you get a replacement bottle. Same with soy sauce which is high in salt. People tend to refrigerate it but it actually lasts longer if you just keep it in the cupboard and don't subject it to temperature changes. |
My favorite is Sriracha. Cholula is good, Tabasco is good, there is also a Mexican one made with green chilies that is SUPER hot, that I like.
It's El Yucateco Green Habanero Sauce. |
I found tabasco to be the perfect last sauce for a well-cooked spaghetti meal. ;) To be honest, I don't find it very hot at all.
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The Naga Jolokia pepper from India is reportedly the world's hottest pepper. It has a Scoville rating of 1 million which equates to 200 times hotter than the average jalapeno pepper.
The pepper is used as a spice in food or eaten alone. One seed from a Naga Jolokia can sustain intense pain sensations in the mouth for up to 30 minutes before subsiding. Extreme care should be taken when ingesting the pepper and its seeds. It is used as a cure for stomach ailments. It is also used as a remedy to summer heat, presumably by inducing perspiration. [17] In northeastern India the peppers are smeared on fences or used in smoke bombs as a safety precaution to keep wild elephants at a distance |
We are living in Zurich right now, so whenever I visit SF, I bring a couple of the quart sized bottles of Tapatio with me in my carry on. I wonder what the baggage inspectors think!
We can get Cholula here, and have a Mexican store with lots of variety. And we can buy Tabasco at any market. So I have a whole cupboard full of sauces but Tapatio is the favorite. We have a new friend from Barbados who is launching his own sauce company. It is also very good and comes in all sorts of temperatures... fduvall |
Awwww!
Originally Posted by Cholula
(Post 8681539)
Nothing wrong with Frank's but it's about as exciting as kissing your sister, ordering vanilla ice cream at Baskin-Robbin's or watching paint dry. :)
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I like the flavour of Marie Sharp's from Belize. I bring it back or order it if I am not making a one of my frequent trips to Belize.
There was this Saudi brand hot sauce I used to use on bland powedered eggs but I don't know the name; it was nice also :p I don't mind super hot as long as there is flavour too. Ciao, FH |
Whilst I, thanks to FT, am now a fully fledged Cholula fan (I bought 20 bottles recently... they were on special offer) I did get a recent craving for a thicker sauce.
I adapted a recipe and came up with this: 4-5 dried chipotle chilis (soaked in hot water for a few minutes, then deseeded and sliced into pieces) 1 small can of plum tomatoes (not drained) 1 chopped small onion 5 sliced cloves garlic a couple of pinches of salt Add all the ingredients to a pan over a medium-low heat and leave to simmer for 30-40 minutes. Turn off the heat, allow to cool a little and blitz with a blender. Add cilantro and/or ground cumin if you like these - optional. Ridiculously easy and cheap to make. Simmering chipotles smell soooo good! |
I made grilled buffalo wings this weekend and used the traditional Frank's Red Hot and butter for the sauce. It was really tasty but required the addition of a fair amount of cayenne pepper to achieve the heat I was looking for.
Does anyone have any good recs for a tasty yet very hot homemade buffalo wing sauce? |
In our house, it's Sriracha on things like french fries and such. Collards and chicken get the Frank's Hot Sauce treatment.
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