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The Very Best Hot Sauce....... - Page 8

post #106 of 182
Castillo


El Yucateco


The Sauce Enhancer
post #107 of 182
Thread Starter 
I tried this the other day for the first time because of this thread. It is awesome.

I'll be back.


Quote:
Originally Posted by Jack2000 View Post


Love this stuff
post #108 of 182
Quote:
Originally Posted by NH_Clark View Post
a few years ago I spent a couple of weeks on Ambergris Caye and was introduced to Marie Sharp's brand Habanero hot sauce... they had one that was carrot-based. Delicious!


Yeah dude - I order this by the case. Absolutely the best hot sauce I've ever had.
post #109 of 182
A second on the tapatio.
post #110 of 182
Thread Starter 
More of a specialty sauce but I love this poured over roasted chicken for some thing different. Great flavor, not too hot. I've been going through bottles of it.


post #111 of 182
Quote:
Originally Posted by Crane's View Post
It depends. A cold pack needs to be refrigerated and shelf life is a month to a few months generally speaking. I use a hot pack method and when I bottle it up I also hot pack that. Since a restaurant is using my stuff it has to be prepared in an inspected kitchen and I use FDA recommended procedures. Shelf life of my stuff is years and requires no refrigeration after opening.

Since you've been in the game for a while, any reccs on recipies to begin with? I noticed the NYT one posted earlier, but was wondering if you have any ideas on the types of bottle to use, what technique will allow for longer storage, and other tid bits.
I personally like a hotsauce with more flavor than heat and for the most part hate sauces that are just inundated with vinegar(franks comes to mind).
post #112 of 182
Quote:
Originally Posted by pvrhye View Post
A second on the tapatio.

I'm really coming around to this. It has good consistency.
post #113 of 182
post #114 of 182
Quote:
Originally Posted by spokes View Post
Tapatio

+1

post #115 of 182
Quote:
Originally Posted by randallr View Post
I love tabasco chipotle hot sauce...amazing

Can't believe it took that many posts for some one to say this. Still, I love me some sriracha (current fav for quesadillas) as well as Cholula and tapatio. I worked with a Hispanic guy once who would ask for tapatio sauce in whatever restaurant we ate lunch at ( burger, Italian...). This being southern California, the inevitable Hispanic cooks in the kitchen always had some to bring out for him
post #116 of 182
Get some of this in yo life:
post #117 of 182
Quote:
Originally Posted by pocketsquareguy View Post
I tried this the other day for the first time because of this thread. It is awesome. I'll be back.
Still can't find this shit anywhere. Can anyone tell me the nutritional facts from the label please?
post #118 of 182
Quote:
Originally Posted by Rambo View Post
Still can't find this shit anywhere. Can anyone tell me the nutritional facts from the label please?

In what kind of crazy podunk town do you live in? You don't even have to go to an Asian grocery store around here to find it, the regular ones carry it also.
post #119 of 182
Quote:
Originally Posted by Nil View Post
In what kind of crazy podunk town do you live in? You don't even have to go to an Asian grocery store around here to find it, the regular ones carry it also.
No go at Super Walmart or Target, Publix, or Winn Dixie. I might have to venture over to an Asian market to find it. Oddly enough, every one of those stores carries hotcock sauce. There really isn't that big of an Asian population down here. Might be why.
post #120 of 182
Depends on what I'm eating. Cajun/Creole/fried/southern foods, Crystal. Mexican, it's San Pedro Jalapeno or chile pequin and Valentina. Sriracha on just about everything else. Harissa sometimes. I tried making my own out of last years Hatch peppers I had left over, turned out better than I thought it would.
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