Resurrecting an old thread again. What hot sauce do you use daily? I was a Tabasco guy forever and still am, but lately, I am using Cholula on everything that I eat. I am buying Cholula in a half gallon jug with a pump on it. What are your favorites out there?
Still making my own from the garden. But now added jalapeño and habanero relishes as well. Store stuff I like a lot of different ones depending on occasion.
I make my own as well. Las Vegas is a tough place to grow peppers, especially in the summertime. A friend in SoCal sends me his best peppers twice a year. I have over 250 bottles of different hot sauces in my collection. I just seem to be using Cholula all the time on everything this summer. It could be my medication has changed my taste buds. Does anyone watch Sean Evans "Hot Ones" YouTube channel? I have tried all the "Hot Ones" sauces and they are awesome. Alton Brown was my favorite guest last season.
Try Dat’l Do It Devil Drops........http://www.datildoit.com/product-page/devil-drops-single Datil peppers are orange, having a bit of a fruity/citrus taste in the heat.
Tabasco - all flavors - is my go-to. For me, the right balance of flavor and heat, especially original and habanero. The Scorpion may be the first Tabasco I don't love. High on the heat, low on flavor IMO. It's just hot for the sake of being hot. Grew some piquin peppers this summer. They're quite nice, chopped up on dishes. Pop a couple into an Indian lentil and rice dish. Yummy. I have some dried out for use this winter. Ron sent me some of his datil peppers a while back. Those were great. Good heat and a nice citrusy flavored. I pureed those with some fruit and then reduced. Good with pork and seafood. Great in a spicy peach margarita. T
Sriracha from Huy Fong is great all purpose. Tasty & hot. El Yucateco XXXX hot habenero is very hot & tasty. Much hotter than Sriracha. Have been wanting to try some of the bhut jolokia (ghost pepper) sauces but tend to be pricey & hard to find. Sent from my Nexus 6 using FerrariChat.com mobile app
You may want to try the Tabasco sriracha. I actually prefer it to the Huy Fong "Rooster" sriracha. I prefer the taste of the Tabasco to the Huy Fong...T
I would if any of the stores around here carried it. Just the regular, green, & smoked something varities. El Yucateco is tasty & very hot. Sent from my Nexus 6 using FerrariChat mobile app
Mail order here too. Their regular hot sauce and the habanero are the ones I like most. Their sriracha is awesome too.
I made some from a big ole bag of mixed peppers I got from a farmer friend a couple years back. Best tasting sauce I ever had. Sadly it's all gone and I'll probably never replicate it. He gave me a bunch of peppers including mainly Cayenne, paprika (which are not very hot but great color and flavor) jalapenos, and habaneros. I just blended 'em all up added some salt and a little vinegar if I remember right. Then stick it in a jar in a dark cupboard for about 4 months and it's done. I then blended some of it smoother and left some chunky. I preffered the chunky version. Just enough heat but even better flavor. For out of the jar or bottle stuff I like Sambal (non garlic mostly) and Franks. But I also buy other ones when I see something that sounds good. The Datil peppers that Ron mentioned above were good, different kind of heat, sort of like a habanero where it hits you at the very back. I was going to try growing some this year and forgot. Next year!!
I like mae ploy for a sweet hot sauce. I think Tabasco East Asian is better though. Better still is the datil pepper peach puree that I made with Ron's datil peppers. This is the thread that Ron started on datil peppers. Datil Peppers https://www.ferrarichat.com/forum/index.php?threads/Datil-Peppers.527331/ T
Oh I know, that's where I heard about them and Ron was kind enough to send me a package of them. They were tasty Mae ploy is great for lumpia but there's not much heat at all. Tiger sauce is still spicy but also sweet.
Start simple. Fruit in a can, your favorite hot pepper, blend until smooth, reduce over low heat. Enjoy. Elaborate and complicate as your time and patience permits...T
Fruit in a can?? Start simple?? I’m thinking habanero peppers, good vinegar, tomato paste, agave syrup, salt. Vary concentrations. Repeat. Validate the process and done until the next formula.
I love Cholula Chilli Garlic. I should look into making my own, though. That would be fun, and right up my alley. Matt
I tried three times to grow the datils this summer for another round for you guys, but weather and pests werem’t seeing to it. The last batch only got to about six inches before frost hit. It looked like something started eating on the leaves just prior. First batch was beat to death by rain, and second batch burnt to a crisp during the dry spell, where the mosquitoes from the earlier wet season kept me ill and out of the garden for the most part. Perhaps this winter inside. I’ve a hankerin’ to set up an indoor grow for a steady supply of kale anyway, and I could throw peppers in then. I’m happy you liked the flavor. I thought they were pretty unique.
My wife's father grew them and made them into salsa & sauces but she was young and doesn't remember the recipes. T
You have to figure out the recipe that you like but here you go. Tomatiilos Roma Tomatoes Pequin Peppers Onion Garlic Cilantro leaves Fresh Lime Juice Don't use a knife ever. Stone Mortar and Pestle Just Go For It!!!!!! Eat it out of the Mortar with your favorite chips Lather, Rinse, Repeat!!!!!!!!!!!!!!!!!!! Your Mileage May Vary.
