Hot sauce

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Got a bottle of this from Hawaii. It’s a vinegar based sauce not unlike Tabasco but much hotter with a ghost pepper taste profile. Much recommended. IMG_1475.jpeg
 
For daily use I like Melinda's Black Truffle hot sauce. The bottle rates it as 2/5 but I'd call it closer to 1.5/5. I like it mostly because I can put it on nearly anything and not have it overwhelm the food with heat. The truffle hints are just icing on the cake.
 
I had a decent Carolina Reaper harvest this year. Once I was done tormenting my friends with the freshly diced chilies, I dried the remains out and bagged them. I now use them on meat dishes. You only need a matchead's worth to see through time, so it's gonna last. I had a smaller Trinidad Scorpion harvest, also a really nice hot pepper. I think it might have cross-pollinated with the Reapers. Never been able to get Ghost peppers going down my parts and none of the nurseries seem to be able to either. But, good results this year, with Habaneros & Cayene as well. Those are not hard to grow, so whatever. Happy travels through time and consciousness chilibros!
 
Been growing some jalapenos outside, we got two so far but they're big and looking pretty good!
 
Agent Abe Caprine said:
I love Melinda's mango habanero sauce.
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I've been way into Melinda's Ghost Pepper ranch and Ketchup lately. The ranch is so good on a fresh caught walleye or catfish sandwich, And the ranch or the ketchup is really good with fresh battered chicken or shrimp and clams and frozen poverty nuggies as a dipping sauce.

The ghost ketchup is also really good when combined with traditional spicy mustard on a burger or bratwurst or hotdog.

Decent level of heat while while not completely overpowering the original flavor of the kinds of condiments the ghost pepper is added to.

I need to try the mango hab you mentioned. I love a good mango habanero sauce.
 
I like Grace, previously available at Superstore in Leafland, disappeared then found at Wally World in the international aisle. Each tastes different, keeps our Rasta brothers employed.


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I made some more sauce. This time an attempt at something akin to tabasco, ie vinegar forward, salt and heat.

Ferment some orange habs for three weeks (yes I know this is very different to how tabasco is made), then blend with ferment brine and vinegar.

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Anyway, turned out way better than I expected and the perfect mix of heat, fruit and a bit of vinegar and funk.

Oh and you need to blend it in the processor for a good while at max speed
 
JuanLee said:
I made some more sauce. This time an attempt at something akin to tabasco, ie vinegar forward, salt and heat.

Ferment some orange habs for three weeks (yes I know this is very different to how tabasco is made), then blend with ferment brine and vinegar.

View attachment 6942465
View attachment 6942467

Anyway, turned out way better than I expected and the perfect mix of heat, fruit and a bit of vinegar and funk.

Oh and you need to blend it in the processor for a good while at max speed
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Do you prefer keeping the seeds in your sauce? Just curious.
 
Got to go with - El Yucateco kutbil ik.
Texas Pete Hot Sauce
Marie Sharp's original habanero pepper sauce
Like the Tabasco green on some stuff sometimes too.

All these sauces have to apply to the situation of course .
Like huy fong Sriracha, on stir fry/chinese stuff. Good stuff, along with their chili garlic sauce if you want to take it up a notch.
Or Grace Scotch Bonnet for some Caribbean vibe

But mainly when it comes to sauce, I make my own - salsa verde and pico de gallo. Those are my go to, but love adding some roasted stuff as an option too - Somos Pasilla mixed with some Herdez Taquera Salsa
 
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Had two of the Pringles Hot Ones flavors, Verde and Rojo. Verde is like crack to me, just the right amount of flavor and spice. I fucking love it.
 
OrionBalls said:
A few days ago, I learned that "Tabasco" is the word used for all hot sauces in this area, even though everyone eats Frank's. I asked a lady at church to pick me up some Tobasco from the store since she was making a run, and she said "What brand?" Like, what do you mean, what brand, I just gave you the brand. Then she came back with Frank's. Ohio people are weird.
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late and gay, but that sounds similar to how rural southerners will call any carbonated soft drink a "Coca-cola" or "Coke-cola".

TAX: anyone have a good recipe for a smoked chipotle hot sauce?
 
Señora Airi said:
late and gay, but that sounds similar to how rural southerners will call any carbonated soft drink a "Coca-cola" or "Coke-cola".
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Oh, never heard of "pop?"

Also it's not really much of a hot sauce if the basis is chipotle. It's sort of a mild peppery thing.
 
Secret Aardvark is definitely my go-to "put on damn near anything" sauce that I would normally put Tabasco on, stuff like eggs, tacos and sometimes in soup or chili. For chicken I also like peri-peri sauce, which I found the Nando's variety of once and then later discovered Trader Joe's has one too that isn't too bad, kinda citrus-y and a reasonable amount of heat.
I'm not sure if it qualifies as hot sauce but I also use a lot of Chinese or Japanese chili oil to add heat to stuff. The Japanese kind is basically hot sesame oil and can be used similarly to regular sesame oil, that is to say a little of it on top of fried rice or soup goes a long way.
 
AnOminous said:
Oh, never heard of "pop?"

Also it's not really much of a hot sauce if the basis is chipotle. It's sort of a mild peppery thing.
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Yeah I'm aware of pop and its midwestness.

As for point B, you're right. I just wanted to try making a hot sauce with a smoky flavor to add depth
 
Habanero Tabasco my beloved. You can find it everywhere and it's got a great flavor and heat.

If we're talking purely the best hot sauce I've had i think it would have to be this stuff

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