The Very Best Hot Sauce....... - Page 10

Tabasco is actually pretty damn good stuff.

Its a very hot collection and classic combination of Hot Sauce,Really good and nice sharing,I am just a new member and the thread is just new to me.

HORNS - I have the best thing for you: yuzugoshou packaged to look like Tabasco

Sure it is. But a national treasure? That's a bit much.

Gtfo. Srsly?

Well, I am not into hot foods, so I am not any sort of expert, but tabasco tastes like what I expect hot sauce to taste like, and has no particular off flavors, so if I am going to use hot sauce for something, tabasco fulfills all of my requirements. I like it more than some of the Mexican style ones I've tasted, anyway.

I used to use tobasco and chohula, which are pretty similar, and then used the garlic chili paste as a blaster if I didn't use dry spices. Between tobasco and chohula, I probably like the chohula better as it is a touch milder and less vinegary (whcih is part of old tobasco's charm)

These things tend to proliferate and I try and keep the pantry pretty simple - my go-to's now are Valentina and Sriracha.

If you don't know valentina, its a mild latin american hot sauce that is rediculously cheap but super useful. I've seen litre bottles for about $2 at a Wegmans. You can pretty much pour it on stuff and I make a very simple enchillada sauce using vanentina 50/50 with good stock diluted into a soffrito with a couple of tablespoons of tomato paste. Its very fast and I find, as primarily a home cook, that it's good to have a couple of sauces that can be quickly executed from pantry supplies.

In terms of things piling up, I did receive a bottle of "ass-blaster" hot sauce for Christmas. It comes in a little wooden "out house" that you could presumably put on the table. Not sure about that. Can anyone say "ring of fire"?

B

^I don't find Cholula and Tobasco to be anything a like. Tobasco is much spicier and runnier, and seems to be vinegar based.

That's awesome! Can you get it in the U.S.?

Tabasco is ubiquitous in many parts of the world and has been made in the same location for over 150 years. The ingredients are ridiculously simple: peppers, vinegar, and salt. But the flavor it has is unique and beyond those three ingredients because of the aging process that they undergo, which is in oak barrels for several years.

I say that it's a national treasure in regards to food items created in the U.S., so in that regard there's not many food items that equal its quality, consistency, and its adherence to the original creation.

It does have a wonderful flavor and is great on eggs and oysters on the half shell and gumbos and stuff. It's just not that hot though, so if it's a kick I want, I look elsewhere. My favorite is a homemade sauce, just chop up some habaneros, some onions, tomatoes and add salt and lime juice.

nah, I doubt it. I just found it chillin on a supermarket shelf in Tokyo, haven't tried it yet. It seems like it's yuzugoshou mixed with vinegar, like a tabasco I guess. Thinner consistency. FWIW I really like Tabasco too, only the original red one though. It has its uses. I hardly cross-use hot sauces, like I would never use Sriracha on pizza - I eat Tabasco on pizza (yes I live in Asia) and I don't really use the Mexican stuff except for on Mexican foods or eggs.

Marie Sharp's habanero would fill in as a 'very hot Tabasco' - similar consistency, way more scovilles

for me tobasco is the perfect complement to pizza. like heinz ketchup to french fries.

let me reiterate that if you have any indonesian or indian friends they do have simple recipes that involve mundane things like ketchup + thai or cheyenne peppers then a little vinegar and some special ingredient usually soy sauce and or fish sauce. its bitingly hot but brings out the flavor in all foods.

i'll just break 2 or 3 thai chilies into some soy sauce and vinegar for a simple sauce to add kick to a meal.