Favorite Hot Sauce?

[SeaCat]

So tell me, What's your favorite Hot Sauce? (If any?)

For me it depends on what I'm putting it on.

The Hot Sauce I use the most though is Texas Pete's. It's fairly mild and has a nice flavor.

I use it to enhance the flavor of steaks and add it to my eggs in the morning. It has just enough kick to let me know it's there without overpowering the flavors I am enjoying.

Tabasco has a slightly sour flavor to it which I find is good on things like Burgers and Dogs. Again it is mild enough not to hide the flavor of the foods I'm using it on.

So what do you use?

Cat

 

[The_Fool]

Tobasco Chipotle sauce. Good strong smoke flavor with a little heat.

 

[Safe_Bet]

Where's the bear? VM tell him, dude!!!!

 

[voluptuary_manque]

Where's the bear? VM tell him, dude!!!!

Coming up:


Bwana Walt’s Safari Hot Sauce
“The Heat of Africa”

3 fresh long red Holland or Cayenne peppers
2 fresh habanera peppers
juice of one lemon or two limes
1 cup canned coconut milk
¼ cup fresh cilantro
½ tsp salt
½ tsp sugar
½ tsp soy sauce
2 Tbs. Peanut oil

With rubber gloves, cut the peppers into quarters lengthwise and remove the seeds and internal ribs. Put them into a small saucepan with the lemon/lime juice, COVER and bring to a boil. AT ARM’S LENGTH pour the peppers and juice into a blender, add the coconut milk, cilantro, sugar, soy sauce and the salt and liquefy TIGHTLY COVERED. Let cool. Use half the mixture as a marinade for game birds or chicken (marinate 1-2 hrs. in the refrigerator) or shellfish (1/2 hr.). Add the oil to the remainder and use as a basting sauce while barbecuing. Serve over piles of sticky rice and use the basting sauce to flavor the rice . . . carefully.

 

[SeaCat]

Coming up:


Bwana Walt’s Safari Hot Sauce
“The Heat of Africa”

3 fresh long red Holland or Cayenne peppers
2 fresh habanera peppers
juice of one lemon or two limes
1 cup canned coconut milk
¼ cup fresh cilantro
½ tsp salt
½ tsp sugar
½ tsp soy sauce
2 Tbs. Peanut oil

With rubber gloves, cut the peppers into quarters lengthwise and remove the seeds and internal ribs. Put them into a small saucepan with the lemon/lime juice, COVER and bring to a boil. AT ARM’S LENGTH pour the peppers and juice into a blender, add the coconut milk, cilantro, sugar, soy sauce and the salt and liquefy TIGHTLY COVERED. Let cool. Use half the mixture as a marinade for game birds or chicken (marinate 1-2 hrs. in the refrigerator) or shellfish (1/2 hr.). Add the oil to the remainder and use as a basting sauce while barbecuing. Serve over piles of sticky rice and use the basting sauce to flavor the rice . . . carefully.

Sounds good to me.

Cats Dragon Sweat:

1/2 cup minced Habenero's
1/2 cup minced Little Bird Peppers
1/4 cup minced onion
4 minced cloves Garlic
1 Tablespoon Liquid Smoke (Optional)
1 Teaspoon Salt
1 Teaspoon Sugar

Place above ingredients into a 750 Ml bottle. Fill bottle with vinegar. (I use white but you can use any you like.) SHake and place in a dark closet.

Every other day shake the bottle to keep ingredients from settling. Do this for a month.

You can use this as is or you can strain it.

Cat

 

[voluptuary_manque]

Sounds good to me.

Cats Dragon Sweat:

1/2 cup minced Habenero's
1/2 cup minced Little Bird Peppers
1/4 cup minced onion
4 minced cloves Garlic
1 Tablespoon Liquid Smoke (Optional)
1 Teaspoon Salt
1 Teaspoon Sugar

Place above ingredients into a 750 Ml bottle. Fill bottle with vinegar. (I use white but you can use any you like.) SHake and place in a dark closet.

Every other day shake the bottle to keep ingredients from settling. Do this for a month.

You can use this as is or you can strain it.

Cat

Now that's some high octane stuff! I'm going to do a lot of canning this season so I might just give it a try. Refrigerate after opening?

 

[TE999]

The Hog's Breath line of hot sauces out of Key West isn't bad...it leaves a few taste buds intact just in case you want to eat something else in 24 hrs.

Bayou Blowtorch and Butt Burner are purty good too..."C'mon ice cream!"

 

[SeaCat]

Now that's some high octane stuff! I'm going to do a lot of canning this season so I might just give it a try. Refrigerate after opening?

I do but it doesn't seem to be needed.

One warning, when opening the bottle for the first time hold it away from your face. It tends to try to burn out ones nose hairs. (Or braid them, I'm not sure which.)

It does have a nice flavor and it can make you sweat. Good stuff.

If it turns out too sour for you add more sugar to the mix.

I use this to make my Pollo Diablo and it works well.

I typically go through a bottle of this every couple of months. (I also tend to go through a bottle of Tabasco or Texas Pete's a week.)

Cat

 

[DesertPirate]

For general use I like Texas Pete Wing sause

Herdez hot is the only store bought salsa worth trying

 

[Dragonlipz]

I use the Iguana 'radioactive' store bought brand and the Yucateco red and green for everyday stuff. The father of a coworker cans some jalepeno/habanero/veggie mix that is excellent by itself with chips but can be mixed with some pico de gallo.
One of my daughters coworkers makes some fantastic pico de gallo.....
I enjoy hot sauce so much that it's like substance abuse....

 

[buxxxom]

Cholula

 

[impressive]

Cholula

Tapatio is very similar -- and much cheaper.

 

[SeaCat]

Another good one for the Oriental Foods is called Sriracha. Again it is a milder sauce but quite flavorful.

On the other hand if you want a place to order some sauces I'll be posting a website when I find it again.

Cat

 

[glynndah]

My husband likes the Wizard's Organic Hot Stuff.

 

[Liar]

Another good one for the Oriental Foods is called Sriracha. Again it is a milder sauce but quite flavorful.

If you go for store bought sriracha, there is a world of difference between brands. I've has some that taste divine, and some that taste like dishwater mixed withg ground chili and dirt.

Can't remember which is which though.

 

[DesertPirate]

I am spoiled about salsa
Grew up at NMSU where a certain Hort Prof (Roy Nakayama) was the plant breeder that developed 80% of the comercially grown chile varieties.

 

[SeaCat]

Here you go. Some interesting looking sauces here.

https://www.saucecrafters.com/index.php?show_aux_page=2

Cat

 

[john-the-author]

I like Sriracha and Tabasco, both of which I enjoy on eggs. There's a Chinese sauce that's a dark brown that's a little hard to find made by Koon Yick Wah Kee that I enjoy enormously. I used to buy it in Seattle, but now that I don't live there, I haven't had it in years. It comes in pint bottles and a 1/2 gallon plastic jug. (The company makes other sauces, too, but this is The Stuff.)

I have heard--but haven't tried--that Lee Kum Kee chili sauce is very similar.

 

[voluptuary_manque]

I like Sriracha and Tabasco, both of which I enjoy on eggs. There's a Chinese sauce that's a dark brown that's a little hard to find made by Koon Yick Wah Kee that I enjoy enormously. I used to buy it in Seattle, but now that I don't live there, I haven't had it in years. It comes in pint bottles and a 1/2 gallon plastic jug. (The company makes other sauces, too, but this is The Stuff.)

I have heard--but haven't tried--that Lee Kum Kee chili sauce is very similar.

I don't know how close to one you may be but there is a growing chain of Chinese supermarkets named 99 Ranch. If anyone is likely to have Koon Yick Wah Kee, they will. In fact, I'm going to make myself a note to go to my local store and check.

 

[john-the-author]

Ooooooh, yes! Please let me know!

 

[MankoZ28]

Dave's Insanity

 

[SeaCat]

Dave's Insanity

Good for heat but not a lot of flavor.

Much like sucking on a Blowtorch.

Cat

 

[voluptuary_manque]

Good for heat but not a lot of flavor.

Much like sucking on a Blowtorch.

Cat

My reaction exactly. I'd rather have Tabasco Habanero. At least it's sweet.

 

[MankoZ28]

Good for heat but not a lot of flavor.

Much like sucking on a Blowtorch.

Cat

Depends on how much you use and what you use it with. =8-0

 

[Dragonlipz]

Dave's Insanity lacks flavor........