Whole Foods is selling Taco Deli’s Dona sauce, but I think it may be only in certain States. But here is a recipe that looks pretty close to the original.
https://www.delishknowledge.com/creamy-jalapeno-salsa/
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Whole Foods is selling Taco Deli’s Dona sauce, but I think it may be only in certain States. But here is a recipe that looks pretty close to the original.
https://www.delishknowledge.com/creamy-jalapeno-salsa/
Store was out of black label so I got Valentina regular. Tasty but not enough heat. I’ve been dousing stuff so heavily in the stuff that I’m starting to dislike the flavor.
Costco started carrying handles (not really but they’re huge bottles) of Cholula for relatively cheap. I turned my back on it a while ago and I can’t think of a good reason why cause it’s so damn good.
I bought this recently but haven't put it on a dish yet. It is tasty with all that fat/spice/crunch in it.Quote:
Originally Posted by Pegleg
Someone here recommended the green aardvark sauce. I saw it for 50% off and bought it. It has no flavor, why bother?
yeah the green aardvark isn’t really even a hot sauce
also not a hot sauce, but related: these shits are the bomb https://www.flatironpepper.com/ , the 4 pepper blend is awesome. the sweet heat is nice (not hot enough imho), the smokey is great too. hatch valley green doesn't do much for me, but for things that go better with flakes, I have been really liking them
You turned your back on Cholula because it's a lot more expensive than other hot sauce if you buy it anywhere other than Costco. That and it's so mild so you end up using a lot of it.Quote:
Originally Posted by bagtagley
yeah tapatio is hotter / more flavor and like 1/3 the cost imo anyway
probably already mentioned here but Eaton's scotch bonnet is a good way to go for concentration of delicious flavor and heat
The only reason Cholula is expensive is because of the wood cap...Quote:
Originally Posted by DJSapp
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If you have never had this, then your hot sauce game is weak...'nuff said.
:D
Attachment 337649
I'm a big fan of Yucateco too. that's a bummer on the lead amounts....Quote:
Originally Posted by SirVicSmasher
I've been digging Trader Joe's green dragon hot sauce lately. pretty mild, but very flavorful. Also, not a sauce but trader joe's ghost pepper crushed reds are amazing, so good on pizza, just need a sprinkle too.
anyone make their own hot sauce? I'm trying this.
Chillies
Sea salt
Water
Optional extras: garlic, citrus peel, herbs and spices
Cut the chillies, pack into a suitably sized clean jar, add any other ingredients that take your fancy (garlic, citrus peel, herbs spices), filling the jar to about an inch from the top. Make a 5% brine solution (25g sea salt per 500ml water), and stir to dissolve the salt. Pour the brine over the chillies, making sure they are submerged, then seal and leave at room temperature for four days to ferment, or until bubbles start to appear. Strain, reserving some of the brine, then blend the solids until smooth; loosen with a little reserved brine, until the sauce is a consistency you like, then decant into clean bottles, seal and leave to continue fermenting at room temperature, until the flavour is to your liking. Store in the fridge to slow the fermentation; it’ll keep indefinitely.
Attachment 337680
Damn, this is the beta I need. I assume I can do this with our bumper crop of (exceptionally hot) jalapenos this year?Quote:
Originally Posted by ~mikey b
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Green aardvark or secret aardvark?
I dig the secret aardvark. The sauce is good too.
I made this zhoug sauce r.ecently and it was muy bueno:
https://www.feastingathome.com/zhoug-recipe/
Also have been making my own roasted tomatillo salsa for a few years now.
Some slap your momma on eggs
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Some great stuff here. I'm making some hatch powder currently. May shift to a hot sauce. We'll see.
Snort that shitQuote:
Originally Posted by MakersTeleMark
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Attachment 337694
I thought this stuff was pretty good
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I’m doing the same at the moment. Something I read that yours didn’t mention is sealing the jar entirely could lead to a mess with the fermentation process if you aren’t “burping” the jar every so often. I don’t know if it’s really a thing or not, so I put my lid on loosely and set the jar in a pan to catch any overflow if it happens. Refrigeration should slow this process but they even recommended putting the finished product in a squeeze bottle with an open top. May be overkill, YMMV.Quote:
Originally Posted by ~mikey b
Also read you can ferment for a long time if you have the patience (like a couple weeks was recommended).
Fermentation is a real rabbit hole. I gave it a shot a couple years ago with some violently hot bulgarian carrot peppers but eventually gave up. The result was underwhelming at best, I had no idea what I was doing and there was just too much info out there. I'm sticking to using the peppers fresh or drying them and making flakes these days. My palate isn't refined enough to justify turning myself into a hot sauce alchemist.Quote:
Originally Posted by thedude2340
Yeah, it’s a first go for me w no expectations, having a pepper surplus n all.Quote:
Originally Posted by Boissal
Peppers, vinegar, garlic n salt blended up and strained makes a great, no wait house sauce in the interim. It’s fun to experiment.
Birthday treat
Attachment 337763
poured off the brine and blended the first two batches - going to let them sit a week, blend again, and bottle
Attachment 337849
serrano, jalapeño, onion, garlic
and
jalapeño, sweet peppers, honey
also started another three batches - this is serrano, jalapeño, onion, honey and lime
Attachment 337850
thought I’d try these containers since I’m out of big jars
Attachment 337851
habanero, onion and garlic
and
serrano, onion and garlic
do we have a fermented food thread?
serrano on the left
habanero on the right
Attachment 338616
This is one of three aisles at my local butcherhttps://uploads.tapatalk-cdn.com/202...224a2c5a3e.jpg
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I need to know that that is
Double D meats mountlake terraceQuote:
Originally Posted by Ted Striker
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Thank you good sir!
In the strange coincidence dept, I've actually been to that mini mall.
Nice! I have an old distributor and friends in Lynnwood, will check it out
legitQuote:
Originally Posted by SirVicSmasher
1 Poblano
2 Anaheim
5 cloves garlic
2 handfuls grape tomatoes
3 big tomatillos
1 sweet onion
½ bunch cilantro
fill to top with chopped roasted hatch green chile (¼ gallon)
3.5% brine 8.4g salt / cup H2O
Mix, ferment in crock for 1.5 months
Blend until 165 degrees with 2 tsp of xanthan gum
Bottle, cap, sticker, top, and seal.
Attachment 418896
It's a lot of work and patience, but the flavor profile of the tang (no vinegar needed) and the depth is indescribable.
And as a bonus, another 64 oz. of fermented orange vanilla bean honey that has been going for months. A tablespoon in your tea every morning (don't pour boiling water on it, add it after steeping) keeps the doctor away and is one of the other most best things you have ever tasted.
Attachment 418897
That reminds me that I need to make more fermented ketchup.
Was wandering through a mall in Jersey and walked past a Jerky store that had a hot sauce section. Nothing like the aisle pictured below but way better than my grocery store.
Attachment 423256
I grabbed a couple. I needed a new green for my omelettes and I used to sell Fighting Cock Bourbon so I had to give it a try. The two on the left.
Attachment 423257
They’re both good, neither is crazy hot but good flavor. It inspired me to watch some more episodes of The Hot Ones again.
Awesome.Quote:
Originally Posted by SirVicSmasher
This stuff is damn good. On the table at Hungry Hippy Tacos in Grand Marais MN.
Attachment 491403
Attachment 491404
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the MUY FONG Sriracha was always pretty reliable as a decent chili sauce ,
it was unavailable for awhile and now it tastes pretty lame in the hotness department duno WTF
Swithced to SABZU made in Thailand more taste and enough heat still available at safeway
weak sauce
I just read a thing about how jalapeños have gotten less hit due to a new strain that is more profitable to grow, so things are less hot all around
Jalapenos may not be as hot as they were, but when I made jalapeno sauce last fall, I had to cut it with bell peppers to tone it down enough to enjoy it (I'd left the seeds in). I made about a half gallon of it, and am down to a cup or so (it goes on my potatoes and eggs every morning). I have a big bag of peppers ready to cook down into a mildly flaming sludge.