Hot Sauce - who eats it?

[Admin]

I love hot sauces and put them on everything.

Any type of chipotle sauce is a winner with me. I put hot sauce on my eggs, chicken, sanwiches, everything.

What's your favorite hot sauce?

[rhyla]

I love not sauce. The hotter the better!

I don't know that I have a favorite. Lately I've been eating a habenaro/mango sauce that is pretty good. Don't remember the name of it. And of course, eggs are not eggs without Tabasco.

[cam]

Aug 15, 2012 17:32:51 GMT -5 rhyla said:

And of course, eggs are not eggs without Tabasco.

I dont think I've ever read a more true statement on the internet than this one right here.

There's hot sauce....and then theres Tabasco. Tabasco is in a catagory of all its own. I go thru the 16oz bottle in about a month, but I buy the gallon jugs of it when I can. I have to have it on about everything I eat, and I carry a bottle in the truck. Spagetti, roast beef and taters, french fries, pizza...I have to load it up on most my foods. The habanero tabasco is definitely impressive if you like A LOT of heat.

The good resturants down here, if you ask for hot sauce, they just know to bring you Tabasco. Actually, the good places will already have it on the table! The lesser resturants will try to slip you some Louisiana Hot Sauce or Frank's Red Hot Sauce. Franks will ruin a good batch of fried taters. Just tastes cheap.

For Mexican food, I enjoy Cholula and Valentina. Cholulas the one in a lot of chain resturants that has the mamacita on the label with a wooden cap. Valentinas been around a long time, and the black label stuff will cause you to stroke out if you get crazy with it and you're not used to hot stuff. My girlfriend overdosed on it not too long ago with her huevos rancheros, and refused to speak for 30 minutes, saying it hurt to try to speak. Both are excellent for huevos rancheros, ceviche, and any of the slow cooked mexican meats like beef tongue and goat.

Cam

[maritimer]

I don't so spicy. That's about it.

[cam]

Aug 15, 2012 20:28:57 GMT -5 maritimer said:

I don't so spicy. That's about it.

You just wait....

[patricimo54]

Aug 15, 2012 20:09:03 GMT -5 cam said:

Aug 15, 2012 17:32:51 GMT -5 rhyla said:

And of course, eggs are not eggs without Tabasco.

I dont think I've ever read a more true statement on the internet than this one right here.

There's hot sauce....and then theres Tabasco. Tabasco is in a catagory of all its own. I go thru the 16oz bottle in about a month, but I buy the gallon jugs of it when I can. I have to have it on about everything I eat, and I carry a bottle in the truck. Spagetti, roast beef and taters, french fries, pizza...I have to load it up on most my foods. The habanero tabasco is definitely impressive if you like A LOT of heat.

The good resturants down here, if you ask for hot sauce, they just know to bring you Tabasco. Actually, the good places will already have it on the table! The lesser resturants will try to slip you some Louisiana Hot Sauce or Frank's Red Hot Sauce. Franks will ruin a good batch of fried taters. Just tastes cheap.

For Mexican food, I enjoy Cholula and Valentina. Cholulas the one in a lot of chain resturants that has the mamacita on the label with a wooden cap. Valentinas been around a long time, and the black label stuff will cause you to stroke out if you get crazy with it and you're not used to hot stuff. My girlfriend overdosed on it not too long ago with her huevos rancheros, and refused to speak for 30 minutes, saying it hurt to try to speak. Both are excellent for huevos rancheros, ceviche, and any of the slow cooked mexican meats like beef tongue and goat.

Cam

A lot of good knowledge and sound wisdom right there.

If you can find it, it is hard to beat and can become addictive and that is "El Yucateco" Original Mayan recipe. They produce 3 different sauces that I am familiar with, the roja, (red), the verda, (green) and the Mayan ( grey to tan in color). The Mayan is great combination of Habanero heat and flavor.It is by far my favorite.

Bufalo makes several good salsa with their chilpotle being my favorite. It is thicker than any ketchup and a little challenging getting it out of the bottle. I use this and Valentina black label in my ceviche cocktail great combo. It is getting harder for me to find and when I do I stock up.

When I do a stir fry I like to add some Sriracha to my plate. You know the garlicky hot chili sauce with the rooster on the plastic bottle with the green lid.
Although the stuff is named after a city in Thailand it is actually the success story of a Vietnamese refugee who brought his family recipe with him when fled his homeland and turned his exile into fortune, or so I am told.

Speaking of Asian rooted hot sauce Thailand's "Mae Ploy" Sweet Chili Sauce deserves a nod. The stuff makes a great dipping sauce for egg rolls to saltine crackers.

Louisiana Brand has developed an inexpensive Habanero sauce that has replaced Tabasco pepper sauce in some situations for me. Cheaper with more heat. Maybe this one should be filed on the frugal living board.

Final word on the subject, there is some good stuff that is powder in a can, like Pride of Szeged Hungarian Hot Paprika, as well as some hot and sweet smoked paprika from Spain and else where. Good Chipotle powder goes along way to enhance flavor in many foods. I like to apply any or all the above mentioned powders to fruit and melons.






[/quote]

[TRAPnHUNT]

Although I do like hot sauces, I hate it when it over powers the flavor of the food. To me, it's like another spice. It's added to enhance the flavor of the meal. LMAO... Sometimes it has to be added in order to hide the flavor of the food!

I've tried a ton of different hot sauces and I have to say that my favorite commercially made hot sauce is Cholula.

[Deleted]

I love hot sauce, hot salsa, spicey chili....
I think my favorite, is Colon Blow

[Admin]

I love hot suaces but I don't like them to be so hot that they override the flavor. If you guys were up for it, someday I'd like to have you all send one bottle of your favorite suace and we could auction off a big box of hot sauces. Now to me, that would be something worth bidding on.

[Deleted]

Aug 16, 2012 12:17:40 GMT -5 Admin said:

I love hot suaces but I don't like them to be so hot that they override the flavor. If you guys were up for it, someday I'd like to have you all send one bottle of your favorite suace and we could auction off a big box of hot sauces. Now to me, that would be something worth bidding on.

I'm up for that, and would definately be a contending bidder

[rhyla]

Aug 16, 2012 12:17:40 GMT -5 Admin said:

I love hot suaces but I don't like them to be so hot that they override the flavor. If you guys were up for it, someday I'd like to have you all send one bottle of your favorite suace and we could auction off a big box of hot sauces. Now to me, that would be something worth bidding on.

Interesting idea..

[yedi21]

on the subject of hot sauce....has anyone out there made their own???.... I have all kinds of hot peppers in my garden this year and have been thinking about trying to make some of my own or some powders/salts. I have two ghost pepper plants that have produced 50 peppers so far!

[patricimo54]

I raise a few Habanero and Chiltepin, (often referred to as Chili Pequin,but are not Pequin the Chiltepin are much smaller)



The Pequin is elongated as well as the leaves of the plant.



The Chiltepin is round as well as the leaves of the plant.



The pod can be eaten in the green state which I prefer if it is to be eaten as a "popper" with a sandwich or a taco,but fully ripened if it is to be added to a vinegar or a sauce.



They are small, but potent ranging from 8 to 9 on the heat scale.


I fool around a little with enhancing seasoned rice vinegar with them. I keep a container of pickled red onions in the frig. all the time and the heat is supplied either from very thinly sliced Habaneros or fresh from the plant crushed Chiltepins.
Kipper snacks on crackers topped with chili fortified pickled red onions, now that's the way to start your morning. ;D

Here is a recipe you might try for your Ghost peppers yedi

4 Ghost peppers thinly sliced and chopped, stems removed
1/2 cup pumpkin seeds toasted in hot cast iron skillet, but do not burn, and then grind coarsely
2 large tomatoes peeled and chopped
1 tablespoon chopped fresh cilantro

Combine all ingredients in a blender and puree to desired consistency. Use as a dipping sauce or with grilled chicken or fish

It probably goes without saying, but be sure to 'glove up' before processing.

[patricimo54]

Aug 16, 2012 12:17:40 GMT -5 Admin said:

I love hot suaces but I don't like them to be so hot that they override the flavor. If you guys were up for it, someday I'd like to have you all send one bottle of your favorite suace and we could auction off a big box of hot sauces. Now to me, that would be something worth bidding on.

I think that is a great idea. Let me see what I can come up with.

[cam]

Aug 16, 2012 12:17:40 GMT -5 Admin said:

I love hot suaces but I don't like them to be so hot that they override the flavor. If you guys were up for it, someday I'd like to have you all send one bottle of your favorite suace and we could auction off a big box of hot sauces. Now to me, that would be something worth bidding on.

Id be down for that too! We would need to know what others are submitting so the there arent multiple bottles of the same stuff.

Cam

[Deleted]

Here's a few of my favorites.

[derekdutton]

Franks Red Hot is on just about everything I eat these days since i ran out of Louisiana Lightening Strike, now that stuff is addictive, its garlic based ;D

[ninedeer]

I'm up for a Hot Sauce swamp auction ;D would be interesting to see what different Hot Sauces everyone likes.

[yedi21]

These pepper plants were grown two years ago...they are brought in for the winter and placed outside in the summer....very surprised at the amount of peppers it produced this year.....the plan is to dry then make some into hot sauce and devil dusts!....(the local burrito place is trying some in their restaurant!)

[patricimo54]

You have some good looking pods coming off of those plants. Are you harvesting the seeds or are you adding them to sauces?

[Canadian trapper]

Man my guts are burning just looking at the pics. I like hot sauce but as was mentioned earlier not to over powering.
The Canadian Trapper