What's your favorite kind of Hot Sauce?

[BillsPride12]

Frank's is the King for me but every once in awhile I like to switch it up with some Cholula 

[Augie]

It depends on what we are doing. If I’m grilling wings, it’s definitely Franks. Perfect and easy. Texas Pete will do in a pinch. I had taco night this week while the wife was away, and that required some Cholula to amp up the Taco Bell hot sauce. Some things, like crab legs and Bloody Mary’s call for Tabasco for its unique flavor profile. 

 

I think the answer for me is, it depends. I guess that’s why we have a hot sauce section in the fridge. 

 

 

.

Edited Friday at 02:41 PM by Augie

[Miyagi-Do Karate]

25 minutes ago, BillsPride12 said:

Frank's is the King for me but every once in awhile I like to switch it up with some Cholula 

Slightly off the subject. I just discovered that Choula makes a salsa, and it is excellent. Hot and smoky taste to it. 

 

I had a neighbor years ago who would ship in these hot sauces from Trinidad, and he gave me one once. Nothing better. Great flavor, and would knock your socks off.

[Ridgewaycynic2013]

[US Egg]

I break out in a sweat thinking about hot sauce. I am not alone. 

[BillsPride12]

18 minutes ago, Miyagi-Do Karate said:

Slightly off the subject. I just discovered that Choula makes a salsa, and it is excellent. Hot and smoky taste to it. 

 

I had a neighbor years ago who would ship in these hot sauces from Trinidad, and he gave me one once. Nothing better. Great flavor, and would knock your socks off.

Excellent tip my friend, I will look into trying to find some 

[muppy]

I buy Cholula for my eggs at breakfast.

 

I don't buy jarred salsa very often. At Sprouts they sell a Chilean fresh salsa that is very good. I'll see if I can find a picture

 

I only can tolerate and prefer my hotness level be on the mild- medium side. I buy the chilis and blend mine in a food processor most of the time. It keeps in the fridge quite a while and is delicious. This makes a huge amount but you can half it I guess. 

 

Muppys salsa fresca Verde

 

1 pound Roma tomatoes chopped in quarters

1 bunch cilantro stems cut off

1/2 large RED onion  chopped in quarters

2 fresh jalapenos seeded

1 green or red bell pepper chopped in chunks

6 tablespoons garlic from a jar or fresh minced

2 poblano chili peppers seeded and chopped into pieces

salt and pepper liberally added maybe 1/2" teaspoon  or less to taste

and VERY important add the juice of 3-4 limes or from a bottle a good 4 tablespoons or more to taste

 

you take all these ingredients and put them into your food processor with the chop blade. You can't overmix this. Just add all the above ingredients in any order until all have been pulverized and then dump it in to a glass bowl.  STIR WELL. Mix it really good. Let it set at least 1/2 hour.

 

add more salt pepper or lime as needed

 

delicioso

 

here is the salsa chilena. It is sold at other stores than sprouts too. (Whole Foods, Vons)

 

 

 

 

 

 

Edited Friday at 03:24 PM by muppy

[Augie]

If we are talking salsa, I made a great mango salsa to go with my blackened salmon recently. The usual ingredients of red pepper, jalapeño, cilantro, red onion, lime juice. The key was I cheated and used diced and drained canned mango. Getting a properly ripe mango and then getting the meat from it is the tricky part. That really simplified things. 

[muppy]

Just now, Augie said:

If we are talking salsa, I made a great mango salsa to go with my blackened salmon recently. The usual ingredients of red pepper, jalapeño, cilantro, red onion, lime juice. The key was I cheated and used diced and drained canned mango. Getting a properly ripe mango and then getting the meat from it is the tricky part. That really simplified things. 

yeah I might be adding to the hot sauce genre with salsa but they are both spice condiments so I went with it 🙂

[frostbitmic]

4 minutes ago, Augie said:

If we are talking salsa, I made a great mango salsa to go with my blackened salmon recently. The usual ingredients of red pepper, jalapeño, cilantro, red onion, lime juice. The key was I cheated and used diced and drained canned mango. Getting a properly ripe mango and then getting the meat from it is the tricky part. That really simplified things. 

I make a Mango Salsa as well and the peeling of the Mango is the worst part. The only difference I see between yours and mine is I substitute fresh mint for the cilantro. One time I was out of cilantro but had mint so I used that and have been using it ever since. Seems I usually make it when I'm having Jamaican beef patties.

[Augie]

58 minutes ago, frostbitmic said:

I make a Mango Salsa as well and the peeling of the Mango is the worst part. The only difference I see between yours and mine is I substitute fresh mint for the cilantro. One time I was out of cilantro but had mint so I used that and have been using it ever since. Seems I usually make it when I'm having Jamaican beef patties.

 

Mint is an underused ingredient, imo. There is one bartender at a place I go to who adds a little mint to my Arnold Palmer at lunch. It sounds silly, but it’s funny how it elevates something so simple. You get the aroma more than the taste. My wife is Lebanese and mint is also worked into a lot of Mediterranean dishes.  

[ExiledInIllinois]

Sriracha...

[Draconator]

I have about 10 different hot sauces in my fridge. All of various textures and heat. From one pepper mild to the 3rd hottest hot sauce sold in the US. 

 

My DJ friend kept talking about Crystal Hot Sauce from Louisiana. You'll find it in most restaurants in New Orleans. I ordered a 32 oz bottle ($4 for the bottle, $15 for the shipping). It is the PERFECT hot sauce! I can't remember the last time I've used any of the other hot sauces in my fridge. Crystal is that good. 

[SinceThe70s]

3 hours ago, Augie said:

It depends on what we are doing. If I’m grilling wings, it’s definitely Franks. Perfect and easy. Texas Pete will do in a pinch. I had taco night this week while the wife was away, and that required some Cholula to amp up the Taco Bell hot sauce. Some things, like crab legs and Bloody Mary’s call for Tabasco for its unique flavor profile. 

 

I think the answer for me is, it depends. I guess that’s why we have a hot sauce section in the fridge. 

 

 

.

 

100% - and I'll avoid making a bad joke about depends.

 

Cholula is a must-have for taco night. The question is which flavor. I like them all,  but I'd put green pepper at the pinnacle.

[BillsPride12]

1 hour ago, ExiledInIllinois said:

Sriracha...

I forgot about this stuff!  Probably haven't had in about 10 years

[ExiledInIllinois]

3 minutes ago, BillsPride12 said:

I forgot about this stuff!  Probably haven't had in about 10 years

Good just "everyday" sh*t... Doesn't get old... Thick too, doesn't run all over place...

[BillsPride12]

2 hours ago, ExiledInIllinois said:

Good just "everyday" sh*t... Doesn't get old... Thick too, doesn't run all over place...

Great stuff, just need a few drops and you def get some kick!  Goes great on vegetable rice or noodles too

[ExiledInIllinois]

Just now, BillsPride12 said:

Great stuff, just need a few drops and you def get some kick!  Goes great on vegetable rice or noodles too

That's how the cocksauce works💪!

😆🤣 

[frostbitmic]

Lately I've been liking this on pizza, wings etc ...

 

[Augie]

5 minutes ago, frostbitmic said:

Lately I've been liking this on pizza, wings etc ...

 

 

I had never dreamed of the concept, but now I’m curious. What’s the difference between the two?