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Planet X posted:We have Barbadian friends, and they bring us Bajan sauce, as well as top secret homemade sauce too. I like the freshness of the cucumber. I'm jealous! I'll bet it all tastes awesome, the food was really good on Barbados. I bought a poorly-edited cookbook, with lots of local recipes. Here is one for a more traditional hot sauce; I haven't made it yet, as the recipe is a little weird. Maybe one of you can try it out and give us a trip report? [notes from me are in brackets] quote:In the 1950's fresh horseradish was widely grown in Barbados and was a main ingredient in Bajan yellow pepper sauce. However, as the sauce became a commercial product, this wonderful ingredient faded out. This is an original old Bajan recipe. Once I figured out the salt typo, the remaining issues are: -1 loving pound of fresh horseradish? that seems like way too much, specially since the dry equivalent is 1 Tablespoon. -Not sure if you are supposed to do more processing in step 3. Some one please try this. 
Squashy Nipples fucked around with this message at 16:28 on May 15, 2016 |
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May 15, 2016 13:35
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C-Euro posted:Sort of related to hot sauce, but is there any appreciable difference in terms of spiciness between different colors of habanero peppers?
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May 15, 2016 14:34
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C-Euro posted:Sort of related to hot sauce, but is there any appreciable difference in terms of spiciness between different colors of habanero peppers? I've heard that browns/chocolate varieties are hottest and that the peach and yellow less so, but I have no personal experience there.
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May 15, 2016 18:53
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Today I dumped out about half a bottle of Crystal that I kept in the pantry, because the color had changed from bright red to brown, and it smelled a little funky and didn't taste as fresh and piquant anymore. I'm the only one in the house who uses it, and when I bought a fresh bottle for the break room at work, I realized how red it was, and how brown my home bottle was. I'm a hot sauce wuss compared to most of you, but I love Crystal for a basic, everyday hot sauce, and I was shocked it went "bad," due to the vinegar content. I also dumped out most of a bottle of "Smack My rear end and Call Me Santa" hot sauce I received as a gift several Christmases ago, just because it felt like it was time, it wasn't too amazing, and there was sediment floating in it. Now I need to buy more Crystal to keep on hand, but I have my favorites: Tabasco Chipotle (so good!), Pickapeppa, and Tiger Sauce (I prefer sweet/fruity and smoky hot sauces), plus Nando's Medium Peri-Peri and Thai sweet chili sauce in the fridge. I wish I liked sriracha as much as everyone else, but I had a bottle that took me years to get through. Any suggestions for other sweet/fruity/smoky, medium hot-to-hot sauces I should try? For what it's worth, I used to LOVE the Batch 81 three-pepper sauce that Quizno's Subs used to have. It was sweet AND smoky and thick, almost as thick as barbecue sauce. They used to sell it in glass flask-shaped bottles, but not in over a decade.
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May 15, 2016 19:07
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Big Bad Voodoo Lou posted:Any suggestions for other sweet/fruity/smoky, medium hot-to-hot sauces I should try? bongwizzard posted:
Lizano is another all too often overlooked option but less fruity and more thick/tomatoey/Tabasco-ish but not terribly hot and delicious slathered on everything in sight. http://www.amazon.com/Lizano-Chilero-Hot-Sauce-Pack/dp/B000BWUEBM
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May 15, 2016 19:39
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Diablo sauce is back at taco bell.
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May 16, 2016 00:29
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Manslaughter posted:Diablo sauce is back at taco bell. I had this today. It was good!
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May 17, 2016 20:35
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It's hotter then Fire sauce, but I like Fire sauce better.
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May 17, 2016 20:36
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I just bought some Crystal and I must say this stuff is pretty dang good! I poured some (ok, a lot) on some sardines and it was might tasty!
isaboo fucked around with this message at 23:18 on May 17, 2016 |
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May 17, 2016 23:14
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the supermarket nearest me had these for sale http://sinclaircondiments.co.uk/ I bought the banana ketchup mostly out of curiosity and i'm not a big fan but these hot sauces are great  is probably about the heat of encona extra hot west indian pepper sauce but has sugar in so is sweet instead of vinegary.  is a little hotter than tabasco and really smoky and really nice they weren't cheap though, cheaper than on the site at least
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May 23, 2016 20:04
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Manslaughter posted:Diablo sauce is back at taco bell. I finally tried this. It was hot but not crazy. The taste however was just sour meh. Really disappointing IMO.
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May 24, 2016 19:14
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Was just about to post asking if any UK goons could steer me in the right direction for stuff available here and Jose comes to the rescue. Smokey Naga sounds like it's my kind of thing. For content, I bought some stuff from the Wiltshire Chilli Farm after I encountered them at a market/fair. Got the Caribbean:  And the Reaper Habanero:  Much prefer the Caribbean one, the Reaper Habanero has fallen into the trap of going for sheer heat whilst saying gently caress the flavour IMO. Usually use the Caribbean when I do fajitas/tacos although it's runny as poo poo so my hands get drenched. Still tasty though. After spending last year in North America I am distraught that hot sauce is so much less prevalent in restaurants here.
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May 24, 2016 19:34
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I'm looking for the hottest possible sauce I can get that still tastes good. Any suggestions?
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May 25, 2016 01:08
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Highblood posted:I'm looking for the hottest possible sauce I can get that still tastes good. Any suggestions? just look for superhots with no extract. I like Melindas Scorpion and Dave's Scorpion Pepper. Ghost I love troppical pepper co's as it's less than 4$ a bottle.
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May 25, 2016 01:10
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Not very spicy at all, but I have a new love - trader joe's green dragon hot sauce. Lime/cilantro/tomatillo/green chile. Heavy cilantro/tomatillo flavor, just enough heat to warm the tongue. I am puttin it on everything.
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May 26, 2016 18:47
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pr0k posted:Not very spicy at all, but I have a new love - trader joe's green dragon hot sauce. Lime/cilantro/tomatillo/green chile. Heavy cilantro/tomatillo flavor, just enough heat to warm the tongue. I am puttin it on everything. Protip: use this as salad dressing. That poo poo is the bee's knees.
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May 26, 2016 19:15
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pr0k posted:Not very spicy at all, but I have a new love - trader joe's green dragon hot sauce. Lime/cilantro/tomatillo/green chile. Heavy cilantro/tomatillo flavor, just enough heat to warm the tongue. I am puttin it on everything. Mrs. Squashy picked up a bottle of that last week, and it's great! Nice and sour, has a strong tomatillo flavor to it.
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May 26, 2016 19:18
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The Midniter posted:Protip: use this as salad dressing. I can't say this sauce in particular, but your favorite hot sauce as salad dressing is great.. Been doing this for years and the looks I get are hilarious
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May 26, 2016 22:36
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niss posted:I can't say this sauce in particular, but your favorite hot sauce as salad dressing is great.. Been doing this for years and the looks I get are hilarious Holy poo poo what a great idea. Edit: Also I met my match y'all. I got the "Hottest Jerky Ever" from Big Jim's over in SAmart and god drat it's too hot for me.
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May 26, 2016 22:48
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Croatoan posted:Holy poo poo what a great idea. Keep practicing, you'll get it.
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May 26, 2016 22:55
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The classics never get any love. Texas Pete is pretty good on fried chicken y'all.
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Jun 9, 2016 15:38
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Croatoan posted:The classics never get any love. Texas Pete is pretty good on fried chicken y'all. Texas Pete is great, if I run out of homemade stuff, it is my go to hot sauce
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Jun 9, 2016 16:25
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I got hooked on KFC's hot chicken and now it's gone. I need a good recipe for nashville style hot chicken. To be clear, I've never had authentic nashville hot chicken before so I don't know how the kfc stuff compares. But i thought it was pretty good. I'm sure someone here can steer me to something better. Also, I know how to fry chicken. I'm just looking for a sauce I can toss fried chicken in.
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Jun 9, 2016 18:15
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Okay, as someone that enjoys Nashville Hot Chicken and lives in Nashville, I'll share what little I know. Like BBQ rubs no one shares their recipe. This is a pretty close idea of the process: http://m.nashvillescene.com/bites/archives/2008/07/31/bites-exclusive-winning-hot-chicken-recipe Typically it's a spice blend of some really hot poo poo, not just cayenne. Also, it's not greasy, so I don't know if they fry it again or if the crust absorbs the lard some. It ends up more like a dry rub.
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Jun 9, 2016 20:54
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Just wanted to chime in with a quasi-local sauce: Very spicy and unlike a "normal" hot sauce. I think it is still just a husband and wife making the sauces, can't tell from the website. I find it very hard to describe, but if you can try a bottle, it is worth it. It is like a spicy tart hot sauce, but no hint of vinegar and maybe a touch of citrus? The original sauce of theirs I got hooked on was the coconut harissa variety, which they retired at the end of 2015. I bought a TON of them half off while they were clearing it out. On a hot dog it tastes just like chili, but with some spice, and way better for you.  The rest of their sauces are also quite good but none stand out as much as these two for me. Edit: Forgot to include the URL http://apinya.co/. Snorri fucked around with this message at 01:53 on Jun 10, 2016 |
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Jun 10, 2016 01:50
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Cholula chili lime remains my favorite sauce on black beans and rice. 
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Jun 10, 2016 05:15
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Snorri posted:Just wanted to chime in with a quasi-local sauce: Oh my goodness that packaging is adorable. I might get some for the collection. Edit: GAAASSPP They're at the Pepper Palace in St. Augustine! Heck yeah, The boyfriend and I are now planning a trip over. Suspect Bucket fucked around with this message at 13:34 on Jun 12, 2016 |
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Jun 12, 2016 13:30
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Hey goons I put some peppers in a blender with garlic, salt, onion, and vinegar. Can I keep the mash in the pantry without killing myself, or should it go in the fridge? And how long should I let it sit before straining it (if I choose to do so)?
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Jun 23, 2016 21:15
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Annath posted:Hey goons I put some peppers in a blender with garlic, salt, onion, and vinegar. Can I keep the mash in the pantry without killing myself, or should it go in the fridge? And how long should I let it sit before straining it (if I choose to do so)? I'd put it in the fridge since it's fresh veggies, even if the salt and vinegar help out in that regard. I would say that straining depends on how much of the flavor you want out of the veggies. In fact I'd almost suggest to blend it as smooth as possible and not strain out the solids. If you're worried about a mash going bad, try fermenting or pickling the peppers for a week or two before making them into a mash. Keeps for a much longer time and the flavor is more pronounced, not to mention that if you make a mash of just peppers then you can use that as a base to play with different vinegar contents, extra veggies, and other stuff. I started doing it a few months ago and it's a lot of fun, currently testing green jalapenos to see how well they work (the original recipe suggested red jalapenos or fresno peppers, which are a little harder for me to find)
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Jun 24, 2016 04:56
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If you can get the pH down to 3.8 or lower, it will keep outside the fridge because bacteria won't be able to survive.
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Jun 24, 2016 05:39
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Went to pepper palace, got me some goodness. https://imgur.com/5T5bcqj
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Jun 24, 2016 14:57
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The pumpkin one, send it to me.
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Jun 24, 2016 15:07
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Pepper Palace owns. They mailed me their sampler pack for free when I was out in Diego Garcia. The garlic Parmesan buffalo is amazing on grilled chicken thighs, and the Smokin' Mocha barbecue sauce is like an insane molé with coffee, chocolate and habanero.
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Jun 24, 2016 22:59
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Butch Cassidy posted:The pumpkin one, send it to me. Order it for yourself, it's only like tenbux and shipping. Wild T posted:Pepper Palace owns. They dooooo
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Jun 24, 2016 23:49
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taqueso posted:If you can get the pH down to 3.8 or lower, it will keep outside the fridge because bacteria won't be able to survive. What's a good way to measure pH? I'm assuming some sort of food grade test strips, but I wouldn't know where to find them.
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Jun 25, 2016 17:59
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Annath posted:What's a good way to measure pH? I'm assuming some sort of food grade test strips, but I wouldn't know where to find them. I just use some cheap strips I got from Amazon. Put the strip in a little bit of sauce that you removed from the main container so you don't have to care about food safe. There are also electronic pH meters if you want to get fancy.
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Jun 25, 2016 18:07
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These are my two standards.  Granted most of Gemini Crows hot sauces are amazing.
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Jul 7, 2016 15:18
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Snorri posted:Just wanted to chime in with a quasi-local sauce: I bought all 6 of these, and they just showed up last week. I've tried the original, the naga, and the pumpkin and they are all awesome so far. Highly recommended.
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Jul 29, 2016 17:38
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So I tried the Tropical Pepper Co Ghost Pepper sauce and I really like it. Took some time to adjust to the heat but now it's feeling just right. I got a bottle of Dave's Ghost Pepper Sauce and it's a lot hotter but I'm assuming that's mainly because hot pepper extract is an added ingredient. I'm not crazy about that. I'm sure I can build up a tolerance but it doesn't seem worthwhile to me when the heat doesn't come directly from the pepper. It feels more like building up a tolerance to pepper spray than to a hot sauce. I'm wondering if anybody has any recommendations for hot sauces around this heat level or hotter that don't add hot pepper extract? Main uses for me are on pizza and soups.
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Aug 10, 2016 23:25
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Weirdly enough Dave's scorpion pepper does not use extract. Melindas makes a scorpion a little hotter than Tropical's ghost, but it's maybe impossible to do better than them for a ghost pepper sauce unless you're looking for other flavors which will result in something more mild.
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Aug 11, 2016 16:22
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