248 replies to this topic

[OnigiriFB]

I just saw at my korean/japanese market (strangely the vietnamese one didn't have it) an extra hot Siracha sauce. It has a different color cap then the normal one. Anyone try this one? I'm also a lover of siracha sauce but have not thought to use it as creatively as many of you. I think it has a good kick as is but I'm tempted to try the extra hot.

[spaetzle_maker]

I'm another sriracha fan, having recently picked it off the shelf at the local nyc korean market on 32nd street. I had never heard of it before I bought it, but there was something about the beautiful red color and that cute rooster that sold me on it! I've been extremely happy with this purchase - my default sriracha usage: slice up a bunch of grape tomatoes, dice up some tofu, cut up 1.5 scallions, toss in some toasted pignola nuts, crumble up some nori, boil up some korean brown rice cakes and then serve it all up with a healthy dose of sriracha and a glass of riesling. Yum. Well, um... I think so... :) It's become my "i've been working late dinner".

I also like green salsa. I get it with chips from the mexican restaurant in my neighborhood when I order take out. I throw out the chips and eat the salsa on some ciabatta bread with some olive oil along side a hearty black bean soup with a dollop of sour cream, sliced up avocado and a nice glass of red wine. The postings on this thread have been helpful - I'm inspired to go out and buy the brands of green hot sauce mentioned. It would be great to have the perfect green hot sauce on hand without having to go through the rigamarole of ordering take out, so thanks! :)

-spaetzle

[pork]

Some of my current stock.

[pork]

I also like green salsa.  I get it with chips from the mexican restaurant in my neighborhood when I order take out.  I throw out the chips and eat the salsa on some ciabatta bread with some olive oil along side a hearty black bean soup with a dollop of sour cream, sliced up avocado and a nice glass of red wine.  The postings on this thread have been helpful - I'm inspired to go out and buy the brands of green hot sauce mentioned.  It would be great to have the perfect green hot sauce on hand without having to go through the rigamarole of ordering take out, so thanks! :)

I make it with:

tomatillos
jalapenos
onion and/or green onion
garlic
lime juice
cumin and/or coriander seed, freshly ground
salt and pepper
white wine vinegar
flat leaf parsley (most people use cilantro but I don't like cilantro.)

you'll have to play with the amounts to get the sauce you like. just combine in a food processor and pulse a few times, then refrigerate an hour or three to allow the flavors to come together.

Edited by pork, 19 February 2006 - 10:56 AM.

[spaetzle_maker]

I make it with:

tomatillos
jalapenos
onion and/or green onion
garlic
lime juice
cumin and/or coriander seed, freshly ground
salt and pepper
white wine vinegar
flat leaf parsley (most people use cilantro but I don't like cilantro.)

you'll have to play with the amounts to get the sauce you like.  just combine in a food processor and pulse a few times, then refrigerate an hour or three to allow the flavors to come together.

Thanks Pork! I'll let you know how it works for me! :)

-spaetzle

[DineNotEat]

Pico Pica hot version is my favorite table sauce. It's rich with the flavors of chile and is touched with garlic and is not ruined by the addition of vinegar, a cardinal sin in my salsa and sauce world.

[Andi Pena Longmeadow Farm]

Has anyone ever tried Mad Dog 357?

Haven't seen mention of this one.

Knowing how much I love REALLY hot sauce, (that is good, hot, and spicy) my grown son brought me a bottle of Mad Dog.

Never, never had a hot sauce like this. Thought my feet would blow off.

[takadi]

This thread must be revived.

I've been lately getting really into hot sauces and have moved up to about one or two notches above tabasco. I currently have in my stock right now Crystal's, Frank's, Yucateco, Pica pepa, Texas pete, Tiger, Grace's and Tropical island. I have been testing on my favorite treat and life sustenance: Popeye's chicken, with a side order of mashed potatoes and dirty rice. So far, I've found Grace's to be on top, but we'll see

[Boy R D]

Has anyone been in the test market area for Tabasco's newest flavor "Sweet & Spicy" pepper sauce?
The latest issue of Chile Pepper Magazine has a brief blurb on this newest flavor but says it won't be officially rolled out until March.  There's a link on the web page above to buy it online but I was curious if anyone has tasted it yet.

Yes, I came across a bottle of the stuff at a neighborhood surplus grocery store. As much as I like a good hot/sweet sauce, I found this one to be a little to syrupy for my taste. First ingredient is high fructose corn syrup.

[TongoRad]

Yeah- that syrupy quality is a real turn-off. I was originally excited to find El Yucateco's Chipotle sauce because I am such a fan of the rest of their line, but then I tried it. It is very cloyingly sweet, and it has taken me forever to go through a bottle whereas Tobasco's or Melinda's Chipotle sauces don't last more than 4 or 5 'sessions'. It's not a bargain, even at $1.75.

[jsmeeker]

I tend to have have...

Cholula's (w a wooden top)
Tabasaco (original)
Frank's Red Hot
Tapatio

On hand at any given time.



Franks is for making wing sauce (along with some Tobasaco) and and as part of a marindae. The Tobasaco is "general purpose". Maybe a bit into some mayo to make tuna salad. or into a bloody mary. The Tapatio and Cholula is yummy on beans, barbacoa, etc.

[BigDan]

If you want a less syrupy version of the Sweet and Spicy Tabasco I would go with Paul Prudhomme's Magic Pepper Sauce. It is the same sort of thing but with a better flavor and consistency in my opinion.

Besides that I usually just have Chipotle and regular Tabasco around plus whatever interesting thing I pick up at the store. If you have a designated hot sauce store or are fond of ordering online I would recommend Devil Drops. Absolutely delicious fruity and spicy sauce.

I also love to keep some sort of Jalepeno jelly on hand (speaking of which does anyone have any experience making any? I'd love to try it myself).

Edited by BigDan, 21 October 2008 - 04:37 AM.

[paulraphael]

Marie Sharp's habanero pepper sauce is my runaway fave. This sauce used to be Melinda's (the U.S. distributor screwed Marie out of the name, so now Melinda's is a more generic, industrial recipe).

It may be blasphemy, but I'm not a fan of Tabasco. It just tastes like hot vinegar to me.

[takadi]

Marie Sharp's habanero pepper sauce is my runaway fave. This sauce used to be Melinda's (the U.S. distributor screwed Marie out of the name, so now Melinda's is a more generic, industrial recipe).

It may be blasphemy, but I'm not a fan of Tabasco. It just tastes like hot vinegar to me.

Not blasphemy at all especially if you're an experienced chilihead. I guess the capsaicin kinda dulls out your tastes buds after a while and all you taste is vinegar

[Alisuchi]

another vote for Valentina...yummmm . I haven't found it in ATL, normally I just buy when I go home to NM, though. And definitely the extra hot one--it's addicting!

[andiesenji]

I'm bumping this topic up.

Today's Gear Patrol email bulletin included this item:

TABASCO® Family Reserve - 5 oz.

Anybody willing to shell out $25.00 for a 5-ounce bottle of this stuff?

[patrickamory]

It may be blasphemy, but I'm not a fan of Tabasco. It just tastes like hot vinegar to me.

Not blasphemy at all especially if you're an experienced chilihead. I guess the capsaicin kinda dulls out your tastes buds after a while and all you taste is vinegar

Now here's a use for cooking science (and apologies if this has already been addressed in another thread): is it true that long-term use of capsaicin dulls the tastebuds?

[andiesenji]

It may be blasphemy, but I'm not a fan of Tabasco. It just tastes like hot vinegar to me.

Not blasphemy at all especially if you're an experienced chilihead. I guess the capsaicin kinda dulls out your tastes buds after a while and all you taste is vinegar

Now here's a use for cooking science (and apologies if this has already been addressed in another thread): is it true that long-term use of capsaicin dulls the tastebuds?

Prolonged use of capsaicin allows one to tolerate more of it but I have not noted any diminution of my taste sense. I can taste flavors in things that are not noticed by other people and I'm elderly, when all the senses are supposed to be in decline.

However, I certainly wouldn't want to be tasting something with subtle flavors immediately after consuming a dish heavy on the chiles.

[patrickamory]

However, I certainly wouldn't want to be tasting something with subtle flavors immediately after consuming a dish heavy on the chiles.

Ah yes! This reminds me of a time I was staying at a friend's family's house with a serious wine cellar. The people preparing the food and the guy choosing the wine were in two totally different worlds, and we ate very spicy smoked pork ribs with a 1982 Haut-Brion and a 1985 La Tâche.

The food was delicious, but I was going to the kitchen to wash my mouth out surreptitiously so that I could try to taste the incredible wines!

[Trev]

I'm not a fan of tabasco, I think it's the fermentaion process that kills it for me.
However, I do like an assortment of hot sauces from the mild the the wild; including Franks, Sriracha, Sambal Oelek, Valentina, various El yucateco's (especially the new jalapeno one) and some home made ones of my own design. For me it's not about pure heat, it has to have good flavour too, or what's the sense of it? In the flavour department I think that Sambal Oelek may be the purest tasting but it's also one of the hotter ones; a little goes a long way. My wife fell in love with this kind, so as a gag I bought her a gallon jug of the stuff. Now she's half way through it and show's no signs of slowing down!
I don't think that hot sauce dulls taste buds because we eat hot sauce most every day but I think my appreciation for the taste of good food is growing, not waning.

[Ashen]

Kaitaia Fire Chili Pepper Sauce is pretty much my favourite hot sauce now. It certainly isn't the hottest, but I just love the flavour of it. Apparently made in a similar process to tabasco , but it doesn't have that rotted chili pepper aftertaste I associate with Tabasco.

On the homemade front, I usually make a batch of smoked habanero/scotch bonnet sauce in the fall. 1/4 bushel of the best ones I can find at the farmers market. Slow smoked with maple wood, then I blend them up with with some smoked garlic. Adding enough apple cider vinegar to break them down with the blender, I then run the whole works through the fine plate on my food mill.
add salt to taste . I like the sauce to be very thick,more like ketchup thick instead of tabasco. I pack in small mason jars and freeze to use throughout the year. This sauce has serious heat, but the hab flavour along with the smoke means the heat doesn't overwhelm the taste.



oh and I don't waste the leftover solids that don't go through the food mill. I spread them out on foil and back into the smoker til dried. I then grind up in my spice grinder to have wicked hot smoked hab powder.

Edited by Ashen, 22 May 2011 - 12:27 PM.

[OliverB]

all I really have to add, I've been considering getting one of those dorm room size refrigerators for my hot sauces and condiments, as they're slowly taking over my little fridge!

Frank's, Sriracha, Cholula (all flavors), tabasco (3 flavors), tiger, pickapeppa, several mexican ones, and more, all the way up to a maybe decade old Dave's Insanity sauce that I just keep for fun's sake, as it's really useless, it's way to hot to do anything with.

Never made my own, but it's one of my "have to do this year" projects. With habaneros.

[annachan]

I'm bumping this topic up.

Today's Gear Patrol email bulletin included this item:

TABASCO® Family Reserve - 5 oz.

Anybody willing to shell out $25.00 for a 5-ounce bottle of this stuff?

I wonder how that taste. It's not the $25 for the bottle of sauce I worry about, it's the shipping cost to Australia.

Currently, I have Tabasco (original), Sriracha, sambal and chili oil. Will need to explore some local hot sauce.

BTW, a little sriracha makes cheese toast better!

[merstar]

I love TryMe Cajun Sunshine Hot Sauce:
http://www.amazon.co...e/dp/B0005ZYSHQ
Also, Tobasco Chipotle and Texas Pete.

[rarerollingobject]

This is my new favourite hot sauce; yuzu-tabasco.

For those unfamiliar, yuzu is a type of Japanese citrus that's sort of a lemon/grapefruit/mandarin cross flavour, very unique. Mixed with green chilli, it's heaven in sauce form.

[Dakki]

That's awesome. I sampled yuzu on a trip once and despaired of ever tasting it again. I think it's just ridiculously good and should go really well with a "hot" component.

[rarerollingobject]

That's awesome. I sampled yuzu on a trip once and despaired of ever tasting it again. I think it's just ridiculously good and should go really well with a "hot" component.

I love yuzu anything too..the hot sauce tastes like a liquid version of yuzu kosho, a delicious paste of yuzu zest, salt and green chilli. I dab it onto everything, and this hot sauce just kicks it up a further notch. I've never seen the sauce outside Japan, but the yuzu kosho I can get in Japanese stores here in Australia..if you like yuzu, I highly recommend you look out for it.

[Kouign Aman]

Pureed chipotles in adobo. A little does wonders for mac'n cheese - even the stuff in the blue box.

Will look for "The Yuzu Sco" .

[heidih]

This is my new favourite hot sauce; yuzu-tabasco.

For those unfamiliar, yuzu is a type of Japanese citrus that's sort of a lemon/grapefruit/mandarin cross flavour, very unique. Mixed with green chilli, it's heaven in sauce form.

I have been thinking about this stuff since you first posted. When I wandered into the local Japanese market for something today I scanned the shelves and located this similar item. It is pretty thick, but when you flip the lid it easily is tapped through the small hole. I sampled some on a fingertip and on a small bit of cold chicken. Very bright. This little bottle was $6.29 which is pricey for a hot sauce versus something like Marie Sharps for maybe $3. I will be trying it with some bland background like potato or rice to get the full flavor. This brand is manufactured in California per the label. I am encouraged to try the yuzu kosho paste which the gentleman behind the counter assured me was simply wonderful with grilled chicken. Thank you for the introduction!

[rarerollingobject]

I have been thinking about this stuff since you first posted. When I wandered into the local Japanese market for something today I scanned the shelves and located this similar item. It is pretty thick, but when you flip the lid it easily is tapped through the small hole. I sampled some on a fingertip and on a small bit of cold chicken. Very bright. This little bottle was $6.29 which is pricey for a hot sauce versus something like Marie Sharps for maybe $3. I will be trying it with some bland background like potato or rice to get the full flavor. This brand is manufactured in California per the label. I am encouraged to try the yuzu kosho paste which the gentleman behind the counter assured me was simply wonderful with grilled chicken. Thank you for the introduction!

Ohhhh I am so jealous..I have never seen the sauce here in Australia, just the paste, and have to beg friends in Nagoya to send bottles to me. Yours looks a little thicker in consistency than mine; the Japanese at the bottom of your bottle does say "yuzu kosho", which usually refers to the paste, even though that pretty much just means "yuzu and pepper".

Anyway, yuzu kosho is great with grilled chicken, but also white fish, as a kind of salsa verde for steak, mixed with oil for salad dressings, or with mayo for a spicy spread. I also really love it mixed with mayo and poached chicken as the centre of an onigiri rice ball, or used in place of wasabi with sashimi. I also like it (or the sauce) on grilled cheese, on avocado and toast, or drizzled over a fried egg on rice! OK, stopping now..