Hittin' the Sauce -- hot sauce
 

Hey Guys,

I'm always looking to expand my culinary horizons (if you can consider hot sauce 'culinary').

As of late I've gotten more into using hot sauce on my food. So far, my exploration has pretty much been limited to what you can find at the local grocery. Unfortuantely, the hot sauce aisle is chock full of options. Perhaps I'm getting old, but I have a hard time ditching a newly opened $4 bottle of hot sauce that doesn't quite suit my tastes. It just ends up rolling around the back of the fridge until the wife finally throws it out.

So, I thought I'd solicit recommendations from the collective PPOT palette. Thus far I've tried the chilli sauce with the rooster, a couple different bottles with a hispanic gal on the label and Tabasco. Any recommendations? I'm not really looking for the vinegar flavor of Tabasco or anything is nasty hot -- just a good spicy flavor adder.

Thanks,

T

habanero has a nice woody flavor. I guess that depends on who's bottling it.

Use the crappy sauce in the slow cooker mixed with other crappy sauce. Pulled pork for a couple of day with lots of onions....

I'm hitting the door to go grab Tommy's Chili to go......burgers tonite and Habanero with green chilis.....woof.

Eat a triple or two fer me.

I love this stuff:
Bone Suckin' Hiccuppin' Hot Sauce.

Tabasco

Sriracha is a good hot sauce

Times article

http://graphics8.nytimes.com/images/...nited600.1.jpg

Funny thing thought, I worked in the sandbox in the late '70s and the Thai laborers had bottles of this sauce...

And Tabasco is must, Franks is good... but those are both generic grocery store items

I like these. Cholula Hot Sauce - Products - Chipotle Flavor

The chili lime is good but my fav is the chipotle.

Dave

If you merged this thread with the mustard thread you would have:


THE SINGLE GREATEST CONDIMENT EVER.

http://forums.pelicanparts.com/uploa...1315961593.jpg

I like the Jim Beam hot sauce.

Datl Do-it Homepage

Hot with good flavor. one of my faves.

With a name like "Bone Suckin' Hot Sauce, it's got to be good. :) I'm going to have to make more space in the fridge. I'm going to pick up a couple different bottles next time I'm out. The Inglehoffer looks interesting.

That's my favorite too but he already shot it down.

oops.... so much for those speed reading skills...

I also have a bottle of Sriracha at work... to dress up my lunch cuisine

http://en.wikipedia.org/wiki/Valentina_(sauce)

One of my new favorites! Makes INCREDIBLE hot wings...

http://upload.wikimedia.org/wikipedi..._Valentina.JPG

Tabasco isn't allowed in my house, it's just a waste of shelf space.

Tapatio is our #1 choice, Valentina and Cholula would be acceptable substitutes.

Tapatio is what I keep in the reefer in the kitchen at work, but I recently discovered this stuff and it's now my favorite - Palo Alto Firefighters' Pepper Sauce. http://forums.pelicanparts.com/uploa...1315972734.jpg
It's pretty darned hot, but not insanely so, and it has terrific flavor. You can get it here - and no, I have no interest at all in this enterprise.

Palo Alto Professional Fire Fighters

Back in March, I posted my hot sauce collection -- Clicky here for the details.

Since then, I have added to my collection, and will update my thread with new pics and descriptions.

My choices of late are:
Sriracha Hot Chili Sauce (Thai hot sauce) - great on meatloaf and stir-fry.
Salso de Aji (Bro-in-law got another bottle for me from Equador) -- hot with a nice almost fruity flavor
Cholua hot sauce and Cholua Chiptloe hot sauce -- these are a bit mild for my taste, but they do have nice flavor, if you prefer something without a kick.

Habanero sauce is ok - but IMHO, that pepper is over-used in the hot sauces -- there are so many other peppers out there (like the Aji, and the Naga Jolokia peppers (!) ) that it is sad to see just Habanero sauce after Habanero sauce at the grocery store...

Went to AZ in the summertime, and bought some new bottles of hot sauce as well as a couple bags of dried hot peppers from the "Ranch Market" So next up for me is to make my own special blend of hot sauce - hmm - maybe this weekend. Oh, and I also grow my own hot peppers - this year, it was hot banana peppers, last year, hot Hungarian, and the year before, a nice hot thai pepper.

Oh - and a bit of advice -- work your way up the hot sauce 'scale.' Once you can start to taste the actual differences in peppers on a certain level of 'hotness' then you should move up to the next level. Otherwise, if you don't condition your taste buds, you won't enjoy the different flavors of the hot peppers, IMHO.
-Z-man.

Tabasco is aged in oak barrels deep in the earth -- like a fine wine.