Hot Sauces.

[wildmanwillie]

I love spicy shit. This thread is giving me some good suggestions, I'm gonna have to try some of Boullder hot sauce co.'s offerings. I put chalula and siracha on pretty much everything. Been adding chalula to my tuna fish mix lately, shits da bomb diggity.

[RockChalk]

I mostly treat my meals as vessels to deliver hot sauce to my mouth.

Aardvark, green Tabasco, original Tabasco, Louisiana, crystal, sriracha, and a giant tub of franks.

[k2skier112]

I got my last supply from hotsauce.com, this is whats on the menu right now

I finished off "A Little Nukey", nice flavor and good, but tolerable, heat.

Marie Sharp's "Beware-comatose heat level" is really flavorful and nice and hot.

Blair's "Ultra Death" MUST be diluted, unless you like (can tolerate) almost pure extract heat .

I never did like Tabasco, way too vinegary and hardly any heat.

When I'm out, Tapatio is my usual go to, with a habanero to munch on.

[k2skier112]

http://www.hotsauce.com/Ass-Reaper-H...e-p/1959ar.htm
must get on next order

[east or bust]

^^ I've had that Blair's 'Original' at a mexican joint and it was commendable.

[PaSucks]

I'm not sure I could eat anything with a name alluding to ass burning. Not because I think it will be too hot, but something about that just makes me uncomfortable.

[Zeedashbo]

Cholula is probably my most favorite for overall all around use but it's pricey

Agreed. I use it for nearly everything.

Also this stuff. The habanero hot sauce is legendary and not very hot

http://www.secretaardvark.com

[stfu&gbtw]

Tabasco is where it's at. Franks, cholula, etc are all good, but they're not really hot sauce. When I want something hotter, I go for this:



Great flavor for a habenero sauce.

[house]

Melinda's is so damn good. Extra Hot and XXXTRA Hot (no noticeable difference in hotness to me) habanero are the tastiest hot sauces I've had. Too expensive to buy often though (<$4 per bottle but I will use it up in a few days). I've come pretty close to pulling the trigger on a gallon jug (http://hotsaucezone.com/product/meli...tra-hot-sauce/), but worry that I would come home to an intervention after work one day.

Daily driver sauces are El Pato green or red, or red tabasco.

[klauss]

Franks - Fried Chicken/Fish
Tapatio or Aardvark - Mex, Eggs
Siracha - Asian

^ the calypso looks intriguing and have never dabbled the valentina

[jgb@etree]

That site is rad! I love how he includes the ingredients.

The store is even better. Before going in you stop next door and buy a 6 pack. Then enter Peppers, sit down and let them start showing you some sauces. Eventually, they make you sign a waiver before letting you try the really hot stuff.

Ton's of delicious hot sauces, and one of the better ways to spend an afternoon in KW. We go down every fall and I do my years worth of hot sauce shopping @ Peppers. Even if the dude is a friend of Tipp's, it's a great store.

[Gcooker]

Scorned Woman is awesome, I also keep ElYucaten Brown and green as well as Franks, Siracha, Sambal Oelek (garlic and red pepper paste) and have recently discovered an awesome green jalapeno salsa called Mrs. Renfrows. Love that shit. For a gag I got my father-in-law a bottle of "Big Black Dick" from Grand Cayman, it was virtually flavorless but funny all the same.

[Tippster]

Even if the dude is a friend of Tipp's, it's a great store.

Heh. Not really a friend, I just worked for him on a couple occasions and am friends with many of his ex-employees. The guy he sold the Starboard to is a buddy of mine from college.

[Timberridge]

I grow my own hot peppers from habanero to mild cherry peppers, or buy them at the store.

Last year I started making my own sauce, the basic ingredients are:

Hot: whatever pepper
Sour: vinegar or lime, lemon
Sweet: honey or corn syrup
Salt
Onion powder
Smoky: Spanish smoked paprika

I don't have recipies, I just taste and add. Blend up it smooth and enjoy--the longer it sits the better. You can start getting crazy and fermenting the salt/ pepper mashes and straining the stuff but that's too much work for me.

[old goat]

I don't like the vinegar based sauces. A good non-vinegar, easy-to-find sauce is Pico Pica. Or make your own. Make a light roux of 1/4 cu oil, 1/4 cup flour, add 1 cup New Mexico chili powder--whatever heat you prefer, red or green--and fry for a minute or two. Add 1 qt chicken stock, cumin, oregano, salt to taste, simmer until thickens. Adjust thickness--thin it with water for enchiladas, thicken it by simmering more for adding to food. Freezes well.

[Ted Striker]

Most of the staples have been covered, but I'll add Tamazula. It's made by the same company as Valentina, but I think it's better.

And vinegar based hot sauce doesn't need refrigeration.

@ timberridge - my wife makes homemade sriracha that's better than the 'real' stuff.

[butterscotch]

For you hot sauce fans: http://peppers.com/ Yes, they will ship.

Owned by an aquaintance of mine. He used to own the Starboard in Dewey Beach and traveled the world in the off-season searching for hot sauces. He then set up a retail operation in a shack on the bar property, which grew into this business.

Hell yes. This takes care of Father's Day for me.

Also, I can't believe I forgot: Krista's Jamaican Hot Sauce http://jerksauce.com/. Good on anything, but amazing on Jamaican jerk wings. Not nuclear hot, amazing flavor. Also, if you are in Buffalo, you can go to her restaurant - Curly's.

[Supermoon]

My staples at home are Sriraccha and Valentina. Not a fan of the really vinegary ones myself. I have also been getting down on some hot chili oil (is that what it's called? Has the red chili flakes in it) for Asian dishes. That stuff's the shit.

My absolute favorite is this green sauce that this hole-in-the-wall Mexican joint near my place has. Perfect mix of heat and flavor. The gringos have to ask for it specifically, and if you just ask for "hot sauce" you get Cholula. I imagine it's a pretty standard sauce I could make at home, but I dot even really know what's in it.

[east or bust]

I just taste and add.

When I try to do that I end up over compensating and putting way to much of everything in ending up with a mess.

[old goat]

My kid gave me something called The Source--pretty much pure capsaicin. One drop will seriously heat a large pot of chile verde. I grow my own Hatch chiles, and due to my agricultural ineptitude the heat varies a lot. Probably too much water makes the chiles too mild. So if a pot of chile is too mild a drop of the source will fix the problem. Or if all I can get is Anaheim chiles I can add the heat without changing the flavor. (New Mexico chiles like the Hatch are apparently the same speices as the Anaheim, but bred for more heat. Who wants a chile that's grown in Disneyland?)
BTW--if you overdo it on the heat the answer is fat--sour cream for example. Fat molecules bind the capsaicin. Works much better than drinking a lot of beer, not that there's anything wrong with drinking a lot of beer..

[MakersTeleMark]

I grow my own Hatch chiles, and due to my agricultural ineptitude the heat varies a lot. Probably too much water makes the chiles too mild.

You might enjoy this read:

http://www.ediblebajaarizona.com/chi...no-with-curry/

[~mikey b]

all of the Pepper Plant offerings are delicious

also Try Me! sauces

[rideit]

Bump......

[willywhit]

sunday brunch at our favorite spot today. Brazilian Eggs Bene on the specials board, sweet. Waitress and I go way back and she knows I love that hot sauce but they've run out of the staple, Ass in the Tub.
Try this, she says, "be careful" and gives me that wry smile.
Hmmmmmm. read the label. Scoville units ? oh, shit. Be careful is right. gotta buffer it with some heinz ketchup and damn, Melinda is kickin' !!!

[goldenboy]

There was this orange sauce at every restaurant in Bocas in Panama. I bought a bottle and brought it back, but I should have bought 5. Anyone know what it is or where I could find something similar?

The local burrito shop usually has a selection from these guys, all are good: http://www.dannycash.com/Danny_Cash_Hot_Sauce.htm