Hot sauce

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Worst hot sauce i've had has to be a tobasco flavored siracha. Which is odd cause I like both individually. Its just that that tobasco part really, really overshadows everything in it and has a really weird flavor when combined with siracha. Couldn't stomach it at all

Best, if it counts as a hot sauce is the in-house hot chili oil served in a restaurant called hons out in new westminster BC. It has a really nice flavor that pairs exceptionally well with alot of things, particularly many asian dishes. It was always my go to for their potstickers. If you ever find yourself in the area I highly recommend having a meal there. Best hot pots in the province
 
it's not tabasco flavored Sriracha. It's Tabasco Sriracha. The reason you hated it is because it used a tabasco sauce base instead of a red jalapeño base. It is nasty, and wrongly sweet. Which is weird because Tabasco is not sweet at all.

The distinctive flavor was what was good about Huy Fong, and why the company is now slowly dying.

You, like me, probably bought the Tabasco Sriracha during "the shortage" which was really David Tran trying to rape Underwood Ranches to death. He failed, because he is a geriatric fuck who tried to appoint a woman as the head of his pepper company.

Sriracha is weirdly bitchy and finicky about "the blend" and Tabasco had no fucking clue what they were doing, so they started with Tabasco sauce. You can't do that, it's skipping steps. Tabasco has one of the most distinctive screening processes in the world, but it is not geared for Sriracha.

And so, like luke skywalker, they failed.

Sky Valley is pretty good. Underwood Ranches is apparently putting out their own sauce and Costco is interested. If they kill Tran's company, I will laugh.

Underwood Ranches spent 40 years refining their jalapeno to have a very distinctive profile, which no other jalepeno tastes like. Tabasco rotates their "blend" every 3 years. They have a guy who checks every barrel, and he hates the job. He says every day is like being pepper sprayed, but it put his kids through college. He's professional as fuck. And he is the one who rotates the blend.
 
ZipDisk said:
You, like me, probably bought the Tabasco Sriracha during "the shortage" which was really David Tran trying to rape Underwood Ranches to death. He failed, because he is a geriatric fuck who tried to appoint a woman as the head of his pepper company.
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That was thoroughly idiotic because they basically nuked their brand from orbit. They got what they deserved.

I don't actually dislike Tabasco Sriracha but arguably it isn't even sriracha. I don't mind that though since I'm not an immense fan of sriracha outside of a specific set of mostly Korean foods. I do not view it as being like Tabasco, a truly universal hot sauce.

I also recently got a dragon's breath pepper hot sauce. While I have had a number of superhot sauces, most of them have not themselves been superhot. Certainly hotter than when a fast food restaurant has a "ghost pepper sauce" that barely has any heat to it, but not Blair's various death sauces level.

It's a vinegar-based fermented pepper sauce and is outrageous. I took a sample before buying it, with a tiny little spoon and even then, cautiously just put a couple drops in. I could tell while ringing out that it was going to keep coming on for a while. Just a block down the street I had to sit down for a few moments just to cope. It's good I was stingy because it was almost to the point of illness-inducing on an empty stomach, with profuse drooling and sweating. I'll certainly be careful with this stuff.

I also got some pure scorpion pepper powder. A barely visible half-shake of it in a bowl of red beans and rice made it solidly hot. I'm pretty sure just a pinch of this would really liven up a jerk rub.
 
Tamazula is my favorite mexican hot sauce, with Cholula at second and Valentina at third. I never got into Yucateco which is weird. I put Tapatio in a seperate category next to Tabasco because it has a thinner consistency. Cholula also gets points for having great varieties. The chili garlic Cholula is amazing for doing baked sweet and spicy wings, sprinkled lightly with some brown sugar or whatever in the process.

I also love green hot sauces and the green Cholula is great though my favorite green hot sauce is the green Tabasco. When I can't steal a big size bottle of green Tabasco from Chipotle that's ok because I'll dabble around the most with green hot sauces, I've had a few different ones from cottage type brands and they're all great in their own special ways.

A simple comfort food of mine is pasta with marinara sauce and way too many dashes of classic Tabasco. Tabasco is best for adding onto something that's already liquidy and saucy like pasta with marinara, or into a soup. Tapatio can work the same way since it's thinner than Tamazula or Cholula.

I like Sriracha alright but never enough to have it on everything, it's just not my jam.

A fav that I haven't seen mentioned in this thread yet is Bufalo. The clasica is almost a cross between a thick mexican hot sauce like Tamazula and a steak sauce like A1. It's delicious.

BUFALO_Hot_Sauce.png
 
for the last decade or two I've been making my own hot sauces.

I grow both jalapenos and habeneros in my window box and they grow year round so I can always use fresh peppers. It's not nearly as hard as it's made out to be, though it is nice to do it on a hot plate out on the deck or balcony due to the fumes.

I do both cooked sauces and fermented ones and once you see how awesome homemade shit is you will never touch the crap that is Sriracha ever again.

You tube is full of videos on hot sauce if your interested in doing it yourself. Hell just start off by making sweet pickled jalapenos which are amaze balls for snacking on or on nachos and your already half way to your own ferments.

I mean the worst that can happen is that you poison yourself and die right? No biggie.

edit here's a nice link to get started if your interested. Yes it's a massive faggot but he gives good head tips. Faggot teaches how to make hot sauce
 
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CHARizard said:
Can someone recommend me a good pepper jam I can buy easily online in the states? Anything under $20, looking for good heat, maybe between jalapeno and habanero, but not overpowered with sweetness. Ive been on a pepper jam kick lately, adding it to all my sandwiches.

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I tried this and zero heat, all sweet. Its ok with a ham and cheese, better if you add some kewpie mayo.
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I've liked everything I've had from this company, though I'm a bit biased cause it's near where my grandma lives.
 
Sweeter and Savoury said:
I grow both jalapenos and habeneros in my window box and they grow year round so I can always use fresh peppers. It's not nearly as hard as it's made out to be, though it is nice to do it on a hot plate out on the deck or balcony due to the fumes.
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I'm not an expert but I've made a few with ghosts, habaneros, reapers, and milder sauces with green jalapenos and banana peppers.

Usually the basic bitch type with vinegar, a pepper mash, maybe carrots or something to cut the superhots and add texture, garlic and salt. Sometimes I'll play around with different kinds of vinegar. Apple cider vinegar is generally a good one. Sometimes I'll add a sugar like brown sugar or even molasses for a dark sauce.
 
Tried some Da Bomb on a slice of cheese-on-toast today just to give it another shake. In very small doses I revise my opinion, it's got a pretty good flavour if you can find a way of using it that actually brings that out before you die from spice.
The bottle I have is a ways past it's best before, since it's hard to find reasons to hate yourself enough to get through it, so perhaps it's just mellowed over time.
 
ZipDisk said:
Huy Fong just announced there will be another Huy Fong Sriracha shortage. Their latest supplier tried to foist green jalepeno on them.


Choke on those green peppers David. And never forget you had a handshake deal for forty fucking years.
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Thank you! I’ve been pulling my hair trying to figure out why I can’t find rooster sauce anywhere and why 30 imitations have popped up overnight.
 
AnOminous said:
I'm not an expert but I've made a few with ghosts, habaneros, reapers, and milder sauces with green jalapenos and banana peppers.

Usually the basic bitch type with vinegar, a pepper mash, maybe carrots or something to cut the superhots and add texture, garlic and salt. Sometimes I'll play around with different kinds of vinegar. Apple cider vinegar is generally a good one. Sometimes I'll add a sugar like brown sugar or even molasses for a dark sauce.
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I personally don't much cotton to the ghost peppers or any of the really spicy ones. Sure they're great to push onto your friends to make them shit fire for a week but I've always felt that they lack in the flavor department. If I want super duper hot sauce I'll add in a birds eye pepper or two from my local super market but I've really developed a taste for habenero mango sauces with a jalapeno base.

It's packs immense flavor and sweetness, nice tang and if you want blow your ass up spice you can toss in what ever level of hot pepper you desire. I used to do the Trinidad Morgua pepper cause I was in love with jerking my meat (kek) in those days and it packed quite the punch but I've fallen away from that kinda of thing. The spice factor is just too much, it ain't worth the pain.

Carrots make for a great addition to ferments I agree. I use pearl onions, mango, strawberry (sound weird but tastes great) and other veggies depending on how my garden did that year and let it ferment for a month or so. The funk level depends on personal tastes I think, some folks like a long ferment to give that extra funky kick but I don't go so long myself. Two months max.

I am getting older and my anus just isn't what it used to be so maybe that's why I'm a little less on heat these days and more on flavor and aroma. Getting old is a wonderful thing.
 
Even the Huy Fong you can get is wrong. It's fucking orange and tastes wrong. The Pepper really does drive the sauce.

I'd never heard of the Fresno before I started buying Gringo Bandito, but I'm a big fan. It's a pepper that gets along with everyone, unlike Fresno itself.

Right now my ceiling is habenero sauce or Scotch Bonnet sauce. I love that sweet note habenero has, but I'd never bite into one.
 
Cougar Pump said:
Tried some Da Bomb on a slice of cheese-on-toast today just to give it another shake. In very small doses I revise my opinion, it's got a pretty good flavour if you can find a way of using it that actually brings that out before you die from spice.
The bottle I have is a ways past it's best before, since it's hard to find reasons to hate yourself enough to get through it, so perhaps it's just mellowed over time.
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I severely regretted this when it made it's second appearance the next day. The rest of that bottle is destined for the trash.
 
I've never tried da bomb even though its been around forever. Reading about its flavor profile, they seem to fuck around with capsaicin extract to make sure their product lives up to its name. Seems like a dumb way to generate heat when you could just add spicier peppers.
 
Finally opened my bottle of Shark Sauce. It's better than Sriraja Panich. Was tempted to pour a glass of the stuff. That's how good it was. Friendship with Panich ended. Shark Sauce is my best friend now.

No, I am not currently enjoying a glass of Thai sriracha. Yet.
 
I ordered Trappey's Mexi-Pep for a specific recipe that called for it. I like it, but it's not worth $20 for four bottles. (It was $12 for one bottle on amazon)
Apparently in regions where you can get it, it's $1.29, but I don't live in a region that carries it.

The recipe turned out fantastic. Mexi-pep is salty like frank's but not overbearing. If I had to call it, I'd say if you mixed mild Tabasco and Frank's with Tabasco being the dominant, that's what mexi-pep tastes like. I tend to hold on to a bottle of frank's for years, because it's too salty for a lot of things, but works a treat for bloody marys.
 
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