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Doom Rooster posted:Sriracha is an absolute must. More Valentina love here. I did notice that it has a different cap when bought at the Mexican grocery vs Kroger. The Mexican grocer has a wide open pourer, the kroger one has a regular hot sauce tiny shaker hole.
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Jun 4, 2014 17:33
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Harrow posted:This isn't exactly "hot sauce" but I think I just had straight-up Sichuan peppercorns for the first time (because I finally found a good Chinese place in this town) and I immediately understood what "numbing spice" means. I've definitely had them in small quantities before but this was the first time I really noticed their effect. That's such a unique sensation and it's awesome when it's combined with other kinds of heat. I already loved mapo tofu and now I love it even more. I got some and tried them a few months ago, they tasted like licking a 9-volt battery but with a weird sour aftertaste.
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Jun 11, 2018 17:32
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Dr_0ctag0n posted:Agreed. The Black label one is my favorite vinegar sauce. It also helps that the bottle is like twice the size of a typical one and costs less than $2. At my local mexican grocer you can buy that stuff in a gallon jug.
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Sep 25, 2018 14:37
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If you've got a vacuum sealer you can ferment peppers right in a bag. I did 2% salt to the weight of the peppers. The second pic is after 6 days. Needs extra liquid to replace the brine you'd normally have for sauce, but I've done an few batches without anything weird growing in there. 
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Sep 20, 2019 20:17
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Flash Gordon Ramsay posted:*kaboom* Haha, I ended up poking a very small hole in it and putting a post it note over it to let it go another day. After a week it had produced a decent amount of 'juice' at the bottom of the bag and smelled very fermented.
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Sep 20, 2019 21:25
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QuarkMartial posted:Oh my God, I got a vacuum sealer for my birthday. I need like explicit details to try this. That's pretty much it, weigh them and add 2% salt, wait until it's a balloon. Make sure you use an extra big bag so there's more room for co2. I blended mine with some lime juice, white vinegar, roasted garlic, and sweet onion and it came out delicious. It will obviously need more added liquid than brined peppers, but it's just that easy.
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Sep 21, 2019 01:38
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Ugly In The Morning posted:The Last Dab is hot but it has nothing on some of the superhots they use. I’d rather take a pour of that than any Da Bomb or Wiltshire Chili Farm’s scorpion sauce (which is less offensive than Da Bomb but hurts real bad) Wiltshire is no where close to the disgusting taste of Da Bomb, it's particularly good on fried chicken.
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Sep 27, 2019 14:00
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