Favorite Hot Sauces
 

I've been getting into hot sauces lately. So far, I am a fan of the following:

Mild: Jalapeno
http://static.musictoday.com/store/b...m/EPAM0389.JPG

Medium: Habanero
http://www.mexgrocer.co.uk/images/P/...o_sauce-01.jpg

Hot: Naga Jolokia / Ghost Chili
http://www.hotsauce.com/v/vspfiles/photos/1903PD-2T.jpg

What are your favorites?

pure death sauce lol

awesome name

That stuff is no joke. Ghost Chilies are ridiculously hot.
http://pimpdesigns.com/scratch/scoville.gif

Note: Where the Habanero is in relation to the Naga / Ghost Chili

I use these three on a regular basis.

http://www.formaggiokitchen.com/shop...racha-28oz.jpg

http://countrystore.tabasco.com/imag...0-original.jpg

http://profile.ak.fbcdn.net/hprofile..._3078117_n.jpg

do you need to stay on WC the next day with this sauce ?
How good is it ?

That sauce is crazy. You definitely feel it the next day. Ghost chilies creep up on you. Take a bite (just a tiny bit), and you'll think that it's no big deal. Do NOT take another bite! LOL I made this mistake, it really gets going about 2 to 3 minutes later and will last up to 15 to 20+ minutes of face numbing hot.

It leaves about the same way it goes in.

personally i use this sauce:

http://www.maxisec.fr/images/Image/e...auce-Grace.jpg

with habanero.

I have also some dried pod of naga jolokia, but you can only use a very small amount of them. So i don't use them very often.

By the way, developing a taste for hot sauce is a sign of mid-life setting in.

well, when i was 16 i used to eat salads with chilies in it.
Something like a tomato salad with 3 habaneros with it (i like poo...)
Now it would vomit for the same amount of chilies.

I love Louisiana Hot sauce as well!

Goes with all my meals! ;)

Great stuff!

Franks's RedHot is a great sauce ... it allows you to enjoy the very pleasant flavor of the cayenne pepper .... but is not for somebody looking to kick up the heat.

For this, I recommend Jamaican Pickled Peppers (AGED Scotch Bonnet Peppers)
One single pepper ring on a burger will make your forehead sweat, and any more than one will definitely bring tears to your eyes ...

I know it's not chilly or something but this goes good with some sushi set.
http://upload.wikimedia.org/wikipedi...n_soysauce.jpg

Last time I was on Sushi restaurant I had this :
http://www.blogcdn.com/www.kitchenda...afw434x369.jpg
It's ramen soup with beef and it's one of my favorites !!! Fucking A+ (to me at least)...

Made right here in good old NC.


http://www.texaspete.com/images/main...-hot-sauce.jpg



You can find more made from them here.

http://www.texaspete.com/products/index.php

Sriracha, franks, tabasco, and sometimes grace or other jamaican scotch bonnet pepper sauces.

http://haterrant.files.wordpress.com.../sriracha.jpeg

http://vandybubble.com/wp-content/up...08/cholula.jpg

http://citynoise.org/upload/32423.jpg

http://citynoise.org/upload/32409.jpg

I just throw cayenne pepper and garlic and red pepper flakes in everything. It's not really "hot" though, just so I feel some heat.
You have to move up on these tastes slowly over time.
I've been known to break into serious sweat just from black pepper, causing people to point and laugh.

It's meat based and you've got to make it yourself, but for burgers and hot dogs...there's nothing better.

Ingredients

1/2 pound ground beef
1 1/4 cups water
1 tablespoon white vinegar
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
1/4 teaspoon ground thyme
1/4 teaspoon ground cinnamon
Directions

Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease.

Transfer the cooked beef to a blender and blend until the meat is finely minced. Bring the minced beef, water, vinegar, paprika, black pepper, chili powder, cayenne pepper, salt, allspice, cloves, cumin, thyme, and cinnamon to a simmer in a saucepan over medium heat; cook for at least 30 minutes, adding water as needed to keep the mixture moist and gravy-like.

I'm thinking that would be an excellent sauce on French fries.. or even chicken... its almost Jerk like.

for some reason canada has a war against hot sauce, because it costs a fortune here, so i usually have to stock up when i visit the states. Although siracha is still pretty cheap because its still tossed in the foreign section of the markets hehe

texas petes is awesome, i bought 3 big bottles of that shit last week in tennessee, like 2.50 a bottle! same size bottle of franks cost about 13$ around here.. and i can't tell the difference. louisiana is good, i like that crystal stuff they have in every new orleans diner as well. I haven't done the ghost pepper thing in a while but i still have a skull on my keychain from the last time!

all this hot stuff is actually quite good for you, it thins out the blood and actually promotes healthy stomach health despite popular belief. You have to go up in small steps though or you will pay for it later.

http://whfoods.org/genpage.php?tname=foodspice&dbid=140

Hot: Naga Jolokia / Ghost Chili
http://www.hotsauce.com/v/vspfiles/photos/1903PD-2T.jpg

Death hot sause has an entire line of hot sauses, been getting them for a while, they are awesome

Sriracha and tabasco guy here

I LOVE it on my french fries.

It's a local thing really. It originated here with this:

http://whatscookingamerica.net/Foto4/GarbagePlate1.JPG

It doesn't get much better then franks!

this -> http://www.elyucateco.com/english/pr.../kubil-ik.html

Good choice:thumbsup

That's what I'm sayin. If I put a splash of any of those on my food I'd shoot flames without first ramping up my heat tolerance. But the benefits are worth getting there.

I can eat raw garlic, but that's not really "hot" is it? Raw hot pepper? forget it.

http://sexkey.com/resources/main/ima...pussyjuice.jpg

Saw this on a "wall of hot sauce" at Mexican place by us. They must have over 100 showcased.
Hottest I ever had to regrettably taste in college was Dave's Insanity Sauce..
Day to day hot sauces - Louisiana, Tabasco, Sriracha, and Cholula.

Louisiana Hot sauce, Frank's RedHot, or tabasco. I like my sauces to help enrich the flavor of the food I'm eating, not to burn my mouth to the point that I can't taste anything or to burn my ass the next day when I shit

Speaking of Blair, I have some special edition blair 4am here. Too hot to eat.

For eggs and stuff, I use this - http://www.bloodyperfect.com Its supposed to be an additive to bloody marys, which its good for, however, it has quit a bit of heat and is great on everything.

My 16 year old son loves cajun sunshine - a little too mild for me but it does have good flavor.

Agree. Just got that brand for the first time, and love it. My favorite though is this:

http://www.thelatinproducts.com/prod...25222_zoom.jpg

Tabasco (seafood, pizza, eggs)
"Rooster" sauce (stir fries, dumplings, chinese stuff)
Trappey's hot sauce (mexican food)

I'm not lazy, I make my own salsas..
Salsa verde, salsa ranchera, pico de gallo, well you get the point..
Why use bottled hot sauce when you can make your own healthy salsa..

For American and Mexican and many many dishes, you can't beat the Kings:


This is just based on flavor... second best to me is Crystal:


But there's specific hot sauces that go better with their own cultural culinary heritage, like African, Chinese/Vietnamese/Asian and Caribbean. I don't even know the names of most of these, they're served without the bottles or labels most of the time.

But for taste, Tabasco is unique and amaaazing.

:D

This is THE thread of joy and happiness! I've had so many of these!

Even Heinz ketchup is brilliant when you drip a few drops of Tabasco sauce into it.

My one big regret was not being able to import Blair's Death Rain into Canada (this is like 1999 / 2000). I could not afford to affix bi-lingual labels to each bottle. I could not get an investor. A decade later, the guys importing it are probably making thirty / forty bucks a year.

No marketing. All labels and taxes. Go Canada!

I LOVE Blair and his chips and Hot Sauces.

Sriracha sauce is fricken awesome!

Works wonders!

My faves:

http://i.imgur.com/5Upzo.jpg

http://i.imgur.com/aoIbn.jpg

http://i.imgur.com/6dWNH.jpg

http://www.chilliworld.com/SP6.asp?p_id=179
http://www.chilefarm.co.uk/mad_dogs_revenge.html
http://www.chilefarm.co.uk/mad_dog_357_special.html
http://www.chilefarm.co.uk/mad_dog_357_sauce.html
http://www.chilefarm.co.uk/mad_dogs_reserve.html

I have a friend who makes a hot sauce with habenaros ... Its very good ... I have been helping him to get to the point of selling it

Good ones :thumbsup

I grow ghost peppers, so I "juice" them if you will, mix in Franks red hot and Blair's. It's hot as hell and I usually don't work the next day, but worth it during football season.

Juice them? I watched a show where the chefs had to wear scott pack breathers when working w/ them.... No thanks on the ghost chili, speaking for my ass of course.

the bottled stuff is just as healthy, and wont rot after a week so i don't get your point. Tomato ruins most hot sauces anyway.

the higher you ramp up the less it burns your mouth and stomach. adding franks or texas pete to my meal is about the equivalence as adding salt to me these days, barely taste it, i'll eat it with my eggs for breakfast.

Cholula and Tapatio hands down.
But I prefer to spice my food up with Sambal :)
http://i.imgur.com/u1w8X.jpg

Going to the store in a bit to pick up a few pounds of Ground Beef to make some of mine up.

That's what my Dad said he wanted when I asked him about Father's Day presents.

SurfGuys Mango Habanero
As sweet as your first girlfriend & as mean as a pitbull!

I also use it and like it! :thumbsup