BillsPride12 Posted January 31 Posted January 31 Frank's is the King for me but every once in awhile I like to switch it up with some Cholula 2 Quote
Augie Posted January 31 Posted January 31 (edited) 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 January 31 by Augie 2 Quote
Miyagi-Do Karate Posted January 31 Posted January 31 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. 1 Quote
US Egg Posted January 31 Posted January 31 I break out in a sweat thinking about hot sauce. I am not alone. Quote
BillsPride12 Posted January 31 Author Posted January 31 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 1 Quote
muppy Posted January 31 Posted January 31 (edited) 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 January 31 by muppy 5 Quote
Augie Posted January 31 Posted January 31 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. 3 Quote
muppy Posted January 31 Posted January 31 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 🙂 Quote
frostbitmic Posted January 31 Posted January 31 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. 1 1 Quote
Augie Posted January 31 Posted January 31 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. 1 Quote
Draconator Posted January 31 Posted January 31 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. 1 Quote
SinceThe70s Posted January 31 Posted January 31 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. Quote
BillsPride12 Posted January 31 Author Posted January 31 1 hour ago, ExiledInIllinois said: Sriracha... I forgot about this stuff! Probably haven't had in about 10 years 1 Quote
ExiledInIllinois Posted January 31 Posted January 31 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... Quote
BillsPride12 Posted January 31 Author Posted January 31 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 Quote
ExiledInIllinois Posted January 31 Posted January 31 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💪! 😆🤣 1 Quote
frostbitmic Posted January 31 Posted January 31 Lately I've been liking this on pizza, wings etc ... 1 Quote
Augie Posted January 31 Posted January 31 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? Quote
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