Hot Sauces.

[k2skier112]

Nice! I have an old distributor and friends in Lynnwood, will check it out

[mall walker]

This is one of three aisles at my local butcher

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legit

[MakersTeleMark]

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.



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.



That reminds me that I need to make more fermented ketchup.

[Brownski]

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.



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.



They’re both good, neither is crazy hot but good flavor. It inspired me to watch some more episodes of The Hot Ones again.

[TahoeJ]

This is one of three aisles at my local butcher

Awesome.

[Harry]

This stuff is damn good. On the table at Hungry Hippy Tacos in Grand Marais MN.






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[XXX-er]

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

[~mikey b]

weak sauce

[Supermoon]

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

[Rasputin]

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.

[riser4]

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

The new Gringo strain.

[LeeC]

Seeds have zero to do with heat.
If you look at a jalapeno, look for the yellow heat streak on the veins, that is the killer.
The width of that yellow streak will measure your heat.
It is a form of oil, which is why its hard to cut, it sticks to your mouth.
If you want to get rid of it quick, rinse with salt. Milk dont help either.
When you scrape the seeds, you are also scraping the vein, which makes people think its the seeds

[Rasputin]

Seeds have zero to do with heat.
If you look at a jalapeno, look for the yellow heat streak on the veins, that is the killer.
The width of that yellow streak will measure your heat.
It is a form of oil, which is why its hard to cut, it sticks to your mouth.
If you want to get rid of it quick, rinse with salt. Milk dont help either.
When you scrape the seeds, you are also scraping the vein, which makes people think its the seeds

OK, thanks for the info, it's easier to leave them in anyway.

I always heard eating bread is what works best, by absorbing the oil, thereby cleansing the pallet, and reducing the burning.

[TahoeJ]

Hard disagree on milk not helping. There’s a reason it’s always featured on Hot Ones.

[billyk]

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

The cock sauce owner, David Tran, got greedy and fucked up relations with his principal pepper supplier who had been providing the red jalapeños for the sauce almost exclusively for 30 years or so. Now he gets his peppers mostly from Mexico, and they are not quite the same as before.

[LeeC]

The heat comes from an oil.
Does milk break oil down?
It could be water, soda , orange juice etc.
Milk is a placebo , thats it.
Like I said above if your mouth is on fire rinse with salt, it will hurt like hell for a minute, but then its gone.Salt breaks up oil, and yes bread will help, because it absorbs the oil.

[Name Redacted]

The heat comes from an oil.
Does milk break oil down?
It could be water, soda , orange juice etc.
Milk is a placebo , thats it.
Like I said above if your mouth is on fire rinse with salt, it will hurt like hell for a minute, but then its gone.Salt breaks up oil, and yes bread will help, because it absorbs the oil.

Nah, casein bonds with the capsaicin.

But anyway, I've been addicted to trying various kinds of Salsa Matcha for a while now. Freakin love the stuff. Chili oils and nuts, who would thought?

[XXX-er]

The cock sauce owner, David Tran, got greedy and fucked up relations with his principal pepper supplier who had been providing the red jalapeños for the sauce almost exclusively for 30 years or so. Now he gets his peppers mostly from Mexico, and they are not quite the same as before.

yeah i heard they had some kind of suppy issues and then when I seen it back on the shelf I bought the big bottle Like usual but its so weak I can dribble it right on a taco chip, I don't expect it to remove paint or anything but it should have a reasonable amount of seasoning SO I'm going with the Sriracha from Thailand

[TahoeJ]

The heat comes from an oil.
Does milk break oil down?
It could be water, soda , orange juice etc.
Milk is a placebo , thats it.
Like I said above if your mouth is on fire rinse with salt, it will hurt like hell for a minute, but then its gone.Salt breaks up oil, and yes bread will help, because it absorbs the oil.

Well, I agree about the salt and the milk placebo. Actually why ice cream works pretty well - it's cold and contains sodium.

[Hopeless Sinner]

The cock sauce owner, David Tran, got greedy and fucked up relations with his principal pepper supplier who had been providing the red jalapeños for the sauce almost exclusively for 30 years or so. Now he gets his peppers mostly from Mexico, and they are not quite the same as before.

He didn't pay the pepper grower and allowed dozens of new companies to begin competing with him when he lost his own supplies of peppers. It serves him right! Happy to see him eat shit.

[Mustonen]

Per the OP from a decade ago… Have recently rediscovered Tabasco… specifically the habanero Tabasco. It’s really all I’ve been reaching for the last couple months. That and the truffle red hot sauce. Not very obscure of me.

[nickwm21]

For those in the PNW - three local sauces I’ve been into lately:




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[MontuckyFried]

yeah i heard they had some kind of suppy issues and then when I seen it back on the shelf I bought the big bottle Like usual but its so weak I can dribble it right on a taco chip, I don't expect it to remove paint or anything but it should have a reasonable amount of seasoning SO I'm going with the Sriracha from Thailand

He didn't pay the pepper grower and allowed dozens of new companies to begin competing with him when he lost his own supplies of peppers. It serves him right! Happy to see him eat shit.

Yeah, it's wild. Word on the streets is it may have had more to do with his uppity kids who took over the company. Tale as old as time. Immigrant from humble beginnings creates amazing product with great success (amazing back story), has enough money to send his kids off to a good Ivy league school. They get their MBAs and what not, take over the company and are like "Shut up, old man. We're gonna make this company REALLY profitable!" and just like that, they outsource the very ingredient that made their sauce what it was, and ALSO making themselves more vulnerable to supply issues. Happening again I read with another expected shortage coming this summer as they just halted production due to their Mexican supplier's peppers being too green or something.

Interesting turn of events though. Their former supplier, Underwood Ranches has been cranking out their OWN rival product, and have even made inroads to Costco recently! It's still not quite the same flavor as the old Sriracha we knew and love, but I do find it superior to whatever the new Sriracha has become. Last month I went to a great farmers market in Calabasas, CA and met some of the guys from Underwood, so of course snagged some of their various products. Their Sambal is really good! I recommend it. Need to try their chili garlic next. Check em out here: https://underwoodranches.com/

CNBC did a good piece about the drama over at Huy Fong.:

[XXX-er]

Thats an interesting watch ^^ I thot there were supply issues to do with COVID shortages cuz it was about that time but its obviuosly much bigger, so I'm here in a far off foreign country where I just look for something reliable on the shelf of the local Safeway and its probably just gona be the Thai stuff

[MagnificentUnicorn]

The real issue is that the founder didn’t/wouldn’t trademark the name Sriracha. If he had no one would have been able to use that name for their sauce


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