This was recommended here on the last hot sauce thread....I like it
And +1 on that green sauce from trader Joe's
And +1 on that green sauce from trader Joe's
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Fav hot sauce's?
- Thread starter CutnSnip
- Start date
i will learn something from this thread! 
interesting to read labels and see what the
ingredients are...
i was in a latin market up by my friend’s place
last week and was checking out a LARGE bottle of some stuff made in mex that looked good - like higher viscosity than like watery tabsco... but i got sidetracked and didn’t buy it. a brand i never heard of, but no sodium benzoate, salpeter, prestone, etc. listed on the label...
maybe report next week - i don’t know sh!t tho...
interesting to read labels and see what the
ingredients are...
i was in a latin market up by my friend’s place
last week and was checking out a LARGE bottle of some stuff made in mex that looked good - like higher viscosity than like watery tabsco... but i got sidetracked and didn’t buy it. a brand i never heard of, but no sodium benzoate, salpeter, prestone, etc. listed on the label...
maybe report next week - i don’t know sh!t tho...
My secretary gave me a six pack of small hot sauce bottles for Christmas last year. One of them, called "Incan Heat" was epic. I cannot find it again, in larger quantities. After that, the Mexican hot sauces El Yucateco-both the green and red habanero are really good- and another from Mexico-Valentina is really good.
For Asian food, yes. Also, this:
2-Ingredient Butter-Baked Saltines Are the Ridiculously Easy Appetizer You Need
Pair them with a spicy yogurt dip, and everyone will be begging you for the recipe.
www.thekitchn.com
Chili-Crisp yogurt dip. Sour cream, or sour cream/yogurt combo also works well. You're welcome.
For Mexican food, Valentina is my fave.
Tia Lupita Hot Sauce
Seven simple ingredients make Tia Lupita Hot Sauce amazingly complex and well-rounded, just like you. The deep, rich flavor comes from perfectly ripened red chili peppers with toasted spices and a little vinegar zing. Drizzle it on sandwiches, soups, tacos, fried chicken – anywhere you want a...
tialupitafoods.com
Tia Lupitas tastes like a non-toxic version of Taco Bell "fire sauce."
Wanna get super esoteric and amaze balls? Lewellyn’s mango habanero sauce made in this guys backyard on Nevis.
Pirate Pete's sauce on Eleuthera is bonkers as well. I think he adds papaya to it.
Tapatio
Rooster
Homemade chili peppah watah
Homemade salsa verde
Heat not my thing, just like the flavor.
Rooster
Homemade chili peppah watah
Homemade salsa verde
Heat not my thing, just like the flavor.
Seconding Marie Sharp's. The Carrot Habañero is fantastic.
Also, hot sauce is pretty fun to make- if a little time-consuming, but really easy.
Get a bunch of peppers of your preferred heat level. I dig Habañero, but Serrano is great for less heat.
Mash them up and put them in one of those gasket, spring top mason jars with a little bit of water. There should be enough ambient yeast on the peppers to ferment, but if you don't see bubbles after a day or so, leave the top open until you do. Keep it out of the sun, but room temp. If you put it in the fridge it will take a long time. Close it up once it's bubbling, and burp it every morning. Once the bubbles subside, add some pureed garlic, and mango or carrot, plus a pinch or two of salt and a reasonable amount of good white vinegar to taste. Let it mellow for a few days, and you have A+ hot sauce. If you don't like chunks and seeds, run it through a mesh sieve and bottle it. Keeps pretty much indefinitely in the fridge. Makes a good Christmas gift too.
Also, hot sauce is pretty fun to make- if a little time-consuming, but really easy.
Get a bunch of peppers of your preferred heat level. I dig Habañero, but Serrano is great for less heat.
Mash them up and put them in one of those gasket, spring top mason jars with a little bit of water. There should be enough ambient yeast on the peppers to ferment, but if you don't see bubbles after a day or so, leave the top open until you do. Keep it out of the sun, but room temp. If you put it in the fridge it will take a long time. Close it up once it's bubbling, and burp it every morning. Once the bubbles subside, add some pureed garlic, and mango or carrot, plus a pinch or two of salt and a reasonable amount of good white vinegar to taste. Let it mellow for a few days, and you have A+ hot sauce. If you don't like chunks and seeds, run it through a mesh sieve and bottle it. Keeps pretty much indefinitely in the fridge. Makes a good Christmas gift too.
Yellowbird is my favorite on most everything. It's hot, but tasty
so fugging tasty!!! tried the ghost...didnt gian much heat, but i think it lost more than some flavor
Yeah I've got a $45 amazon basket right nowwow - the erbb delivers! got alot of homework and shopping to do. thanks
what'd ya score?!??!?!?!?Yeah I've got a $45 amazon basket right now