Hot Sauces

detroitdad

detroitdad

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What do you use? What is favorite? ect....

I've tried dozens and dozens of different hot sauces. I rarely go to a hot sauce for pure heat. I want the sauce to bring a flavor to it.

What do you use?

Inevitably I go back to the my three favorite hot sauces (all of which are a great bang for their buck).

Franks Red Hot
Tobasco
Cholulu

I like these three because they all bring something a little different to the playing field.

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About 25 years ago when I first started gardening I thought I would make my own hot sauce. I used a combination of Habaneros and Jalapenos. I ground them all up in a food processor.

Guess where I did this at. Inside my house lol. Young and stupid. We had to turn all the fans on, open all the windows, and leave for a few hours
 
I like Tabasco for specific applications. On Red Beans, Rice and Andouille - just a few drops. A single drop on raw oysters. Tabasco has a very high vinegar content. My preferences for cooking are Louisiana Hot Sauce or Crystal. I have begun experimenting with Sriracha. A different flavor profile.

On the heat index Jalapeno is about as hot as I can tolerate. @The Late Night Gourmet trips me out with his fixation on Habaneras. I can not eat food that requires a Haz-Mat suit to prepare.:laugh:
 
ElizabethB said:
I like Tabasco for specific applications. On Red Beans, Rice and Andouille - just a few drops. A single drop on raw oysters. Tabasco has a very high vinegar content. My preferences for cooking are Louisiana Hot Sauce or Crystal. I have begun experimenting with Sriracha. A different flavor profile.

On the heat index Jalapeno is about as hot as I can tolerate. @The Late Night Gourmet trips me out with his fixation on Habaneras. I can not eat food that requires a Haz-Mat suit to prepare.:laugh:
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I used to grow hab's, pickle them, and eat them whole with a sandwich. Not anymore. They'd probably kill me if I tried it today.
 
Another chilli lover here... I buy anything I haven't seen before. :laugh:

The American style chilli/hot sauces are becoming increasingly popular here with BBQ rib, brisket, fried brisket, pulled pork, burger, mac & cheese, coleslaw, fries etc being the common menu items at the joints that are sprouting like 'shrooms here. Even 3 hours out of Sydney we've just recently had one open.


I've always loved Tabasco. It's the only one that's been readily available until the last 10 years or so.

I made a pineapple mango habanero sauce a few years back, we've just recently run out. It was delicious.

I'm going to experiment with a fresh green sauce with lots of coriander as soon as I get the chance.
 
ElizabethB said:
Jalapeno is about as hot as I can tolerate.
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The jalapenos I can buy in supermarkets here seem very mild to me. I can easily eat one whole on its own. I don't know if that is how they are supposed to be (they have only recently been available in supermarkets here). I did use some to make a great hot (not so hot!) sauce by cooking down with sharp green apple and then blitzing.
 
Frizz1974 said:
I've always loved Tabasco.
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Tabasco is an example of marketing genius. The plant is 20 miles from my home. I have visited many times. MREs (meals ready to eat) used by the US military all contain a small bottle of Tabasco Sauce. The original Tabasco Sauce it the just a small portion of their product line. Originally a small family business that exploded into an international phenomenon.
 
ElizabethB said:
Much improved over the '88 versions. Some are very tasty - considering. The Tabasco helps.
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We were working in the jungle 20 hours a day. One to two of our meals a day consisted of MRE's from the late 60's and 70's. It was some of the worse stuff I have ever eaten. We got paid a ton for being there. I don't think it was worth it
 
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