Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

awbrig

The Hot Sauce Topic

Recommended Posts

I love all kinds of hot sauce except for the regular Tabasco. The chipotle style Tabasco is a lot better.

I just got a new one that I was hearing a lot about, Secret Armadillo Sauce; so far it's my all-time favorite. Hot, but not too hot.

Share this post


Link to post
Share on other sites

Im a fan of green chili and vinegar. so its tabasco green for me. the chipotle is nice as a change-up.

Share this post


Link to post
Share on other sites

Perhaps I'm stubborn in clinging to old habits, but I'll never lose my love for regular old Tabasco. While I think siracha is being done to death at the moment, I think it still has its place, judiciously used of course.

Share this post


Link to post
Share on other sites

I do like siracha on certain things. The first time I ever had it was at my work's lunch room. I put some on my hashbrowns and it was great.

For the most part my old standby has always been Tabasco, and I imagine that will more than likely always be the case. I do like trying all kinds of hot sauces, but always come back to Tabasco.

I have this hot sauce I use on my eggs quite a bit called Tapatio. It was cheap and in a 32oz. bottle. It's not bad, but nothing special.

Another one I have in the frig that I should just throw away is called Submission. It's made with Habanero, African Oleoresin, and Scotch Bonnet. The stuff is hot, but it tastes just awful. I don't ever use it because it tastes so bad and wreaks anything I add it to because of its flavor.

Share this post


Link to post
Share on other sites

I do like siracha on certain things. The first time I ever had it was at my work's lunch room. I put some on my hashbrowns and it was great.

For the most part my old standby has always been Tabasco, and I imagine that will more than likely always be the case. I do like trying all kinds of hot sauces, but always come back to Tabasco.

I have this hot sauce I use on my eggs quite a bit called Tapatio. It was cheap and in a 32oz. bottle. It's not bad, but nothing special.

Another one I have in the frig that I should just throw away is called Submission. It's made with Habanero, African Oleoresin, and Scotch Bonnet. The stuff is hot, but it tastes just awful. I don't ever use it because it tastes so bad and wreaks anything I add it to because of its flavor.

Sauces that are hot for the sake of being hot are just wastes of good ingredients. If you enjoy Tapatio, try Cholula...great smoky flavor with the vinegar/pepper bite.

Share this post


Link to post
Share on other sites

I do like siracha on certain things. The first time I ever had it was at my work's lunch room. I put some on my hashbrowns and it was great.

For the most part my old standby has always been Tabasco, and I imagine that will more than likely always be the case. I do like trying all kinds of hot sauces, but always come back to Tabasco.

I have this hot sauce I use on my eggs quite a bit called Tapatio. It was cheap and in a 32oz. bottle. It's not bad, but nothing special.

Another one I have in the frig that I should just throw away is called Submission. It's made with Habanero, African Oleoresin, and Scotch Bonnet. The stuff is hot, but it tastes just awful. I don't ever use it because it tastes so bad and wreaks anything I add it to because of its flavor.

Sauces that are hot for the sake of being hot are just wastes of good ingredients. If you enjoy Tapatio, try Cholula...great smoky flavor with the vinegar/pepper bite.

I completely agree. Thanks for the Cholula recommendation, I'll have to see if I can find that one.

Share this post


Link to post
Share on other sites

I didn't see it mentioned - so I'll put a plug in for the yellow canned El Pato. I grew up with it on everything my mother made.

Now I use it for: Marinating chicken, on any kind of mexican food, and to dip potato chips in!

It comes in the little yellow cans for usually about 50 cents at the grocery store.

Of course, I like sriracha in scrambled eggs and in a few other dishes.

Share this post


Link to post
Share on other sites

I love El Pato. When I was a kid it wasn't available in KC. My uncle in Los Angeles would send it to us by the case. My first venture into chilehead-dom. Now it's available everywhere and there's at least one can in the pantry at all times.

Share this post


Link to post
Share on other sites

I love El Pato. When I was a kid it wasn't available in KC. My uncle in Los Angeles would send it to us by the case. My first venture into chilehead-dom. Now it's available everywhere and there's at least one can in the pantry at all times.

Yes! My wife and I spent 2.5 years with the first three mini-meshuganas in India, and cases of El Pato were on the 'must pack' list.

Share this post


Link to post
Share on other sites

Check all IMPORTED hot sauces from Mexico and South America: Apparently some contain LEAD, not an ingredient that adds to the flavor or the heat.

The percentage of questionable products was only 16% but for some people this could be significant.

Of course one has to use good judgement. Since one uses very little hot sauce (as a general rule - I'm not talking about extreme chile-heads) a tiny amount of lead consumed occasionally - for normally healthy adults, is not really dangerous.

http://www.latimes.com/news/nation/nationnow/la-na-nn-hot-sauce-lead-levels-20130722,0,5156596.story

Share this post


Link to post
Share on other sites

I'm not sure if you can get this in the US but one of my favourite hot sauces is Sambal Asli. The sauce comes from Indonesia and contains the usual suspects (chill, vinegar, sugar, salt). It is a bit more textured than Sriracha and to my taste a bit hotter. It can be found on the tables in most Warung (cafes).

sambal asli.jpg

Share this post


Link to post
Share on other sites

Check all IMPORTED hot sauces from Mexico and South America: Apparently some contain LEAD, not an ingredient that adds to the flavor or the heat.

The percentage of questionable products was only 16% but for some people this could be significant.

Of course one has to use good judgement. Since one uses very little hot sauce (as a general rule - I'm not talking about extreme chile-heads) a tiny amount of lead consumed occasionally - for normally healthy adults, is not really dangerous.

http://www.latimes.com/news/nation/nationnow/la-na-nn-hot-sauce-lead-levels-20130722,0,5156596.story

Noooooooooo! One of my go-to sauces is first on the list of highest lead concentration (and several of my others are the same brand). Unfortunately I eat it often enough that I should throw it all out. I'm ready to quit eating and hide in a cave.

Share this post


Link to post
Share on other sites

I just grabbed this on a whim at the local Hispanic meat market. It really is wonderful. Tastes of avocado, chile and lime. A touch of garlic and salt.

What really interesting is all of the kids and Mrs. Meshugana all said it reminded them of something from India. No one could place it exactly...

ImageUploadedByTapatalk1374804715.374102.jpg

Share this post


Link to post
Share on other sites

Check all IMPORTED hot sauces from Mexico and South America: Apparently some contain LEAD, not an ingredient that adds to the flavor or the heat.

The percentage of questionable products was only 16% but for some people this could be significant.

Of course one has to use good judgement. Since one uses very little hot sauce (as a general rule - I'm not talking about extreme chile-heads) a tiny amount of lead consumed occasionally - for normally healthy adults, is not really dangerous.

http://www.latimes.com/news/nation/nationnow/la-na-nn-hot-sauce-lead-levels-20130722,0,5156596.story

Thanks for posting this. I always have a small yellow can of El Pato in my cupboard. Not anymore! I know the story was about hot sauces, but it's likely they use the same lead-contaminated salt & pepper in the rest of their sauces, too. Better safe than sorry.

Share this post


Link to post
Share on other sites

I just grabbed this on a whim at the local Hispanic meat market. It really is wonderful. Tastes of avocado, chile and lime. A touch of garlic and salt.

What really interesting is all of the kids and Mrs. Meshugana all said it reminded them of something from India. No one could place it exactly...

attachicon.gifImageUploadedByTapatalk1374804715.374102.jpg

This reminds me of when I was on vacation in Mexico with my brother and sister-in-law, and we stopped at this roadside taco stand for lunch. They had squeeze bottles of sauces on the table, and my sister-in-law thought the green one was guacamole. Whoops.

Share this post


Link to post
Share on other sites

I recently picked up a few kinds of portugese piri piri and am loving them. One is made in NJ and pretty expensive - Mazi's. The other, I picked up in new bedford, MA, and is very similar for about 1/8 the price. They're moderately spicy, oily, and very salty. It tastes like a fermented pepper sauce with capers in it. I haven't had nando's for years, but I don't remember it being anything like this... perhaps the south african and portugese recipes diverged a lot over time.

I'm going to have to buy a few bottles next time I'm in MA, since the first one I got there didn't last long.

El Yucateco is definitely my go to sauce, though lately I've been using salsa habañera chimay de tabasco black and enjoying it a lot. I buy it online from a guy in texas who imports it. Black (mild, according to that seller) is the only jar I have open, and it's heat is easily on par with el yucateco.

Share this post


Link to post
Share on other sites

Perhaps the hot sauce aficionados here might like to know about Heat, a relatively new shop in Berkeley that specializes in hot sauce (they carry about 300 varieties from all over the world plus local-made sauces) and other fiery foods.

 

http://heathotsauce.com/ - main page

 

http://heathotsauceonline.com/ - shop on line


Edited by Shel_B (log)

Share this post


Link to post
Share on other sites

Now if people would only get a clue about Huy Fong's far superior Chili Garlic Sauce...

Share this post


Link to post
Share on other sites

Now if people would only get a clue about Huy Fong's far superior Chili Garlic Sauce...

 

It is good stuff ...

Share this post


Link to post
Share on other sites

I maybe posted this before but 12 pages!  i have recently become re-enamored with the Huy Fong chili-garlic. Forget sriracha - that is nice but like catsup. In am fond of many different hot sauces but this very fresh tasting one has reinserted itself into my kitchen.  

hot sauce.JPG

  • Like 1

Share this post


Link to post
Share on other sites

It's a longtime staple of mine. I don't use it so much any more, because my GF has been losing her taste for chili heat, but I still love it.

Share this post


Link to post
Share on other sites

I tried some Cholula Chipotle hot sauce at a local Mexican place and it was a nice blend of sweet and not too much heat. I'm not into super hot sauce, it was just a nice little extra flavor on some chips/guac. Bought a bottle at the local supermarket.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By markovitch
      A while ago, to learn the ins and outs of Horseradish, I began making my own mustard. I have managed some really really good varieties, (one with black mustard seeds, rice-wine vinegar, horseradish and Kabocha squash) and some really god awful ones too. I recall that my grandmother used to make her own ketchup too. it wasn't all that good.
      has anyone made their own condiments before?
      care to share experiences?
    • By Lisa Shock
      The basic formula for these cakes was developed by the wife of a mayonnaise salesman in an effort to help him out. I did a bit of research, and have found many variations. Early variants generally involve using less cocoa, which I cannot recommend. Later variants involve using cold water instead of boiling, adding salt, and additional leaveners. I personally do not feel that any additional salt is needed, as mayonnaise and that famous, tangy brand of salad dressing (sometimes the label just says 'Dressing') both contain a fair amount of salt. If you are using homemade mayonnaise or a low sodium product, an eighth teaspoon of salt may boost the flavor a bit. And, of course, somewhere along the way fans who prefer a certain salad dressing over mayonnaise started using it to make this cake. Nowadays, the Hellman's website has a different formula -one with added eggs and baking powder. I have not tried this newer formulation.
       
      Some versions of this recipe specify sifted cake flour. This will result in a very light cake with virtually no structural integrity, due to the paucity of eggs in this recipe compared to a regular cake. Cupcakes made this way give beautifully light results. However, every time I try to make a traditional 8" double layer cake with cake flour, I experience collapse. I recommend AP flour or at least a mix of cake and pastry flour.
       
      I have never made this with a gluten-free flour replacer. This recipe does not have very much structural integrity and as such does not make a good candidate for a gluten-free cake.
       
      I have made this cake many times, the type of sandwich spread you choose will affect the outcome. Made with mayonnaise, the cake has a good chocolate flavor and moistness. Made with that famous, tangy, off-white salad dressing that gets used as a sandwich spread, the cake has a subtle bit of extra brightness to the flavor. If one chooses to use a vegan mayonnaise, the result is tasty but lacking a little in structure; I would bake this in a square pan and frost and serve from the pan.
       
      The cocoa you use will also affect the flavor.  For a classic, homey flavor use a supermarket brand of cocoa. To add a little sophistication, use better, artisan type cocoa and use chocolate extract instead of the vanilla extract.
       
      Supposedly, the traditional frosting for this cake should have a caramel flavor. Look for one where you actually caramelize some sugar first. Modern recipes for the icing seem like weak imitations to me; using brown sugar as the main flavor instead of true caramel.
       
      Chocolate Mayonnaise or Salad Dressing Cake
      makes enough for two 8" round pans, or a 9" square (about 7 cups of batter)
       
      2 ounces/56g unsweetened, non-alkalized cocoa
      1 cup/236g boiling water
      1 teaspoon/4g regular strength vanilla extract
      3/4 cup/162g mayonnaise, vegan mayonnaise, or salad dressing (the tangy, off-white, sandwich spread type dressing)
      10.5ounces/300g all-purpose flour
      7 ounces/200g sugar
      0.35ounce/10g baking soda
       
      Preheat your oven to 350°.
      Grease or spray two 8" round pans or an equivalent volume square or rectangle.
      Place the cocoa in a medium (4-5 cup) bowl. Add the hot water and stir with a fork to break up any clumps. Allow to cool down a little,  then add the vanilla extract and the mayonnaise or salad dressing spread. Beat well to eliminate lumps. In the bowl of an electric mixer or larger regular bowl if making by hand, sift in the flour and add the sugar and baking soda. Mix the dry ingredients to distribute evenly. Slowly beat in the cocoa mixture. Mix until the batter has an even color. Pour immediately into the pans. If making two 8" rounds, weigh them to ensure they contain equal amounts.
      Bake for approximately 20 minutes, or until the center of the top springs back when touched lightly. (The toothpick test does NOT work well on this moist cake!) Allow the cake to cool a little and shrink from the sides of the pan before removing. Removal is easier while still a little warm.
      Good with or without frosting.
      Good beginner cake for kids to make.
       
       
       
    • By Sheel
      Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it. 
      For the balchao paste you will need:
      > 8-10 kashmiri red chillies
      > 4-5 Byadagi red chillies
      > 1/2 tsp cumin seeds
      > 1/2 tsk turmeric powder 
      > 1 tsp peppercorn
      > 6 garlic cloves
      > 1/2 tsp cloves
      > 1 inch cinnamon stick
      > Vinegar 
      First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vinegar to them and let it sit for 1 hour. Now, make a paste of all the ingredients mentioned under the balchao paste and make sure not to add any water. In the same pan used for fryin the prawns, add in some chopped garlic and ginger. Lightly fry them and immediately add one whole chopped onion. Next, add the balchao paste amd let it cook for 2-3 minutes. Add in the prawns and cook until the gravy thickens. Finally add 1 tsp sugar and salt according to your taste. Allow it to cool. This can be stored in a glass jar. Let this mature for 1-3 weeks before its use. Make sure never to use water at any stage. This can be enjoyed with a simple lentil curry and rice.
    • By sartoric
      I make this a lot. Traditionally served with dosa, but great with all kinds of Indian food, even just scooped up with bread or pappads for a snack. Although it's slightly different every time, depending on the tomatoes and chillies used, plus the strength of the tamarind, it's easy, quick to make and always delicious.
       
      In a blender - half a medium red onion chopped, 7 dried red chillies broken up a bit, 2 ripe tomatoes chopped, 1 tsp of sea salt, 3 tsp tamarind paste.

       
      Whizz until purée like about 2 minutes.

       
      In a sauté pan over medium heat add 60 ml sesame oil (gingelly), when it's hot but not smoking add 1 tsp black mustard seeds.   

       
      Quickly cover the pan to prevent escape and sizzle for a minute.

       
      Add 1 tsp of urad dal (black lentils, skinned and split they are light grey).

       
      Fry until golden, another minute or so.

       
      Throw in about 20 curry leaves. These splatter so cover the pan again. 

       
      Lower the heat and add the  blender contents.

       
      Simmer, stirring frequently for about 10 minutes, until you get a runny jam consistency.
       
      Ta da !

    • By HoneyMustard
      Pennstation's Honey Mustard taste so good, but they don't sell it in stores like Big Boy Frisch's sells their tartar sauce.

      I am assuming they buy it in bulk from a certain name brand. Does anyone know what that brand is or at least a similar Honey Mustard recipe?
  • Recently Browsing   0 members

    No registered users viewing this page.

×