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Valentina is pretty good. I like just dumping it on corn chips. Lately I've been guzzling some minor ghetto brand of yellow jamaican scotch bonnet pepper sauce (ingredients: peppers, vinegar, sugar, water, salt, corn starch, misc preservatives) on everything. Hard boiled eggs, especially.
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Jun 6, 2014 23:07
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meeeeh on calypso sauce. I've not yet found anything I like it on. I could be biased because when I first tried it I was expecting just a straight scotch bonnet yellow sauce and got smashed in the face with mustard.
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Jun 18, 2014 05:37
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I completely overlooked the bit where he was asking for a recommendation and just fixated on the sauce.
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Jun 20, 2014 02:16
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Crazyeyes posted:uhhh.... Isn't THAT sriracha? That my friend is Sambal Oelek. It's chilli paste with garlic and pretty much nothing else. It is amazing. I use it for putting heat into any type of cuisine in which red chillies are appropriate.
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Aug 3, 2014 15:25
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Crazyeyes posted:There is a not insignificant chance that I have never eaten actual sriracha then. My stuff has always been green cap garlic chili sauce.  Sriracha is a squirty sauce. There's a pretty high chance that you've had it in some asian restaurant. Lots of cheap sushi ("spicy tuna") has it on it. I have a bottle, but I find it pretty overrated. There's an oaky or smoky bitter aftertaste in it that I don't like so much (even though I like tabasco, which is oak-aged). I'll put it on hard-boiled eggs and that's about it. The sambal is superior.
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Aug 4, 2014 15:25
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I found some El Yucateo green, which I had been watching for since I discovered this thread. That poo poo is pretty good! I've been throwing it on my chicken tacos, and I don't think I've had a hotter sauce that wasn't one of those "novelty use only" uber pepper/extract fortified sauces which taste like dirt. Too hot for straight on corn chips, that's for sure.
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Sep 8, 2014 15:37
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El Marrow posted:After a month of experimentation, I've come to the conclusion that the Carolina Reaper is a foul piece of poo poo that's only hot for the sake of being hot. Needless to say, this a disappointing truth. If a hot sauce doesn't go well on chicken in some form, that's saying something. I'm pretty sure that chickens evolved to pair well with hot sauce as a way of discouraging predators with sensitive palates. Chickens are so stupid.
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Sep 9, 2014 21:46
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I have been trying to get my hands on the Louisiana Crystal sauce mentioned in the cajun thread, but without success. Is it worth continued effort?
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Sep 29, 2014 14:06
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Yeah after posting I checked their website. No retailers in Canada. One goofball specialty online store wants $6/bottle + $12 shipping for one. gently caress that. From looking at the colour and descriptions I've read, I've been imagining it as a smokier/oaky version of Franks. Am I way off?
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Sep 29, 2014 16:15
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Midorka posted:I'm a big fan of not seeding things. It's a pain in the butt. I suggest using a mesh strainer to catch the seeds once the sauce is done. I always get worried that might affect the flavour and make my stuff bitter (especially with dried chilies which I rehydrate, blend, and strain for other dishes). Is that a misplaced concern? Can i just simmer those fuckers whole without dicking around?
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Nov 13, 2014 16:57
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 I never thought of this as a particularly noteworthy sauce, but I realized lately that I hadn't seen it in ages. Found a bottle of it last night, bought it for the curiosity of nostalgia, and it's way better than I had remembered it. Simple, salty, and clean tasting.
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Nov 20, 2014 16:56
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Midorka posted:I added enough salt to ward that off, supposedly. Couldn't that much salt also kill the yeast?
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Nov 21, 2014 05:09
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Squashy Nipples posted:Holy crap! I love the regular green El Yucateco, but I didn't know this existed! Check Walmart. Seriously.
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Mar 11, 2015 17:05
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Squashy Nipples posted:Walmart HEAVILY customizes it's inventory to suit the local market... and I live in New England. So, I'll take a look, but it seems unlikely. We have some Hispanic folks around here, but they tend to be from PR, not Mexico. I'm in Canada, and not in an area with a notable mexican population. They just have that and the regular green flavour in the small bottles, one facing of each. In fact, Walmart is the only store that carries several basic "American" ingredients, like Old Bay seasoning, at least at a reasonable price.
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Mar 12, 2015 20:28
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Quiet Feet posted:Anyone else out there occasionally make a peanut butter and hot sauce sandwich? My go to for this is either Franks or Louisiana but I'm curious if anyone's tried it with something else. 
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Apr 1, 2015 17:02
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Cool! Glad that I didn't lead you on a wild goose chase due to international variances in Walmart stock. I think mine actually just has green and x-hot, strangely enough.
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Apr 12, 2015 15:25
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I love Tabasco on pizza.
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Jun 11, 2015 03:29
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Tiger Sauce?
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Jun 21, 2015 14:52
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If you make your own sauces and experiment, make a record of what you put in so if something awesome happens you can do it again.
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Sep 12, 2015 17:03
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shankerz posted:Anyone know of a good hot sauce that can be used to beef up a garlic aolie? I'd be inclined to just use straight peppers, cayenne, or hot paprika, as your taste and circumstances require. Sambal Oelek might also be a good choice.
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Sep 14, 2015 13:43
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shankerz posted:Good call on the samba oelek, after much testing this won out the best IMO. That poo poo works in anything where you want just a general red chili taste. Unlike lots of hot sauces it doesn't add secondary flavours like vinegar, oak, or other seasonings to whatever you're cooking. EG, I use it in chilli sometimes, depending on what I have in my cupboards, and it doesn't add any out-of-place layer to the flavour like srirracha or something like tobasco.
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Sep 19, 2015 17:11
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BraveUlysses posted:This poo poo fuckinnnnn OWNS I bought a bottle of this and had it with chicken and rice for lunch today. Not really that impressed tbh.
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Oct 27, 2015 20:40
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BraveUlysses posted:yes Its heat level is fine I suppose. I just don't really find the flavour remarkable. I'll use up the bottle eventually I guess.
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Oct 27, 2015 21:12
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I like that valentina stuff either way, hot or not. I sometimes use it instead of salsa for dipping corn chips.
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Dec 4, 2015 15:56
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 Had I tried this before I bought it, I probably wouldn't have bought it, but now the more that I eat this the more that I like it.
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Apr 29, 2016 16:09
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xiansi posted:This thing I read recently seems very relevant to the thread: This means that every pepper you've eaten was in a bird's butt at some point in prehistory.
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Sep 16, 2016 23:27
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here - I'm going to be bringing out "allyl isothiocynanate" next time I bore someone as to why wasabi isn't really hot.
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I don't know about you guys, but I'd be happy to read about mustard in the hot sauce thread. It's a sauce. It can be hot. I like this poo poo: 
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Jan 4, 2017 00:23
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Missing Name posted:It's good for my roommates who are largely intolerant of spicy. Plus, yeah, it's cheap and has decent flavor. I remember I tried it when I was like 10. It was the first truly hot sauce I tried. I've had it a few times since then. It's good.
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Jan 16, 2017 19:30
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I've never found Crystal in Canada for a reasonable price. The one time I saw it on a store shelf it was like $8 for a small bottle, and the online speciality stores put shipping on top of that. I just put Louisiana on my gumbo.
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Feb 9, 2017 00:21
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Squashy Nipples posted:I love the Grace hot sauces. That one is awesome, but even their basic red Tabasco knockoff is an improvement on the original. I was going to say the same thing. I considered MSpainting the image with a circle around that one to hilight it as the real pro sauce in the collection, but 
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Mar 7, 2017 18:00
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Disco Godfather posted:I didn't know Grace was so coveted. I live in a West Indian neighborhood, so the grocery has every Grace product you can think of. It's not rare or coveted or anything. It's just really good, not hard to find, and it's probably the best price:flavour ratio you'll get from any brand.
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Mar 7, 2017 23:26
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| # ¿ May 3, 2024 08:38 |
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I have a bunch of hot peppers planted. I'm tired and working with another gardener on this, so I can't remember exactly what kinds - there are some chillies and some habanero-shaped-but-not-habaneros of some kind too. I want to make some hot sauce, but I'm not sure how to handle it when my peppers aren't all ripening at once. Any strategies? Should I hang them to dry? Should I freeze them? Throw them into a brine? Tell me, thread! FWIW they're only seedlings right now. I'm just thkning ahead.
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Apr 6, 2017 04:57
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