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The Very Best Hot Sauce....... - Page 5

post #61 of 182
Quote:
Originally Posted by sho'nuff View Post
is that a real printed bible??
It is a real bible, I just looked for 5 mins to try to find mine but it is MIA at the moment.
Quote:
Originally Posted by GreenFrog View Post
This sauce has piqued my interests -- does it have a strong vinegar taste? I hate it when sauces are more sour and vinegary than flavorful. This is also why I LOVE sliced jalapenos 'pickled' in oil and HATE jalapenos pickled in salt/vinegar brines.
No, not real vinegary. Just a full flavor hot sauce, but I'd call it more warm than hot. Once, I put it in Kraft Dinner. As white trash as it sounds, it was fantastic.
post #62 of 182
Oh! Is that Pio's calf tattoo?!!
Quote:
Originally Posted by acidboy View Post
accept no substitutes. the 'cock' sriracha's the only one worth getting
post #63 of 182
I'm surprised there's such little love for Dave's Insanity. I can't be the only one who only cares about heat when it comes to hot sauces.
post #64 of 182
Thread Starter 
Quote:
Originally Posted by chasingred View Post
I'm surprised there's such little love for Dave's Insanity. I can't be the only one who only cares about heat when it comes to hot sauces.

Just too hot for me. It covers up the flavor. I'm long past the "how hot can I make this" sauces. They just numb your taste buds, IMO.
post #65 of 182
Has anyone made this? I just made my second batch, so easy, so cheap. I double the habañeros to make it a bit more spicy:

Garlicky Red Chili Hot Sauce
Published: August 20, 2010

Time: 20 minutes plus 3 days' standing

4 hot red or orange chili peppers, such as habañero
2 red bell peppers ( 3/4 pound), roughly chopped
5 garlic cloves, roughly chopped
3/4 cup distilled white vinegar
1/2 teaspoon kosher salt.

1. Wearing rubber or latex gloves, roughly chop the chilies. Combine all ingredients in a small pot over medium-high heat. Once mixture is simmering, reduce heat to low, cover and continue to simmer until peppers are tender, 7 to 10 minutes. Do not inhale vapors; they will sting.

2. Transfer mixture to a blender and purée. Pour into a medium jar and allow to cool uncovered. Cover tightly and refrigerate for three days. Keep stored in refrigerator; sauce will last for several weeks or months.

Yield: 2 cups.
A version of this recipe appeared in print on August 25, 2010, on page D2 of the New York edition.
http://www.nytimes.com/2010/08/25/di...5apperex2.html
post #66 of 182
post #67 of 182
Golden Mountain Sriracha Panich. The thai original. 54% chili content. Not to confuse with non-thai versions by Huy Fong Foods etc.

post #68 of 182
Quote:
Originally Posted by Aaron01 View Post
I don't know about that being the very best, it is pretty good though.

I'm pretty fond of Nando's peri-peri sauce...

I'm pretty fond of their commercials
post #69 of 182
Tapatio
post #70 of 182
franks wing sauce is great it has a good flavor and its pretty rich and buttery
post #71 of 182
My favourite hot sauce is Pain Is Good's Jamaican Hot Sauce: habaneros, pineapple juice, lime juice and jerk spices. Great with ribs!
post #72 of 182
tie for first: korean gochujang and Tabasco
third: sambal oelek
fourth: sriracha

franks red hot is too salty
tapatio just tastes cheap to me
all the other gimmicky sauces suck too (usually combine the following concepts: "kick-ass", "southern", "louisiana", black man's face on bottle)
post #73 of 182
Is Japanese Yuzukosho available in the US? It is great...peppers and citrus and salt.

post #74 of 182
post #75 of 182
Found a Blair's Ultra Death at my local Cost Plus. God this stuff is just ridiculous and inedible. It's a really nice heat if you figure out not to use too much. I've gone through a bottle of Tapatio because I can go through 3 bottles of Tapatio for the same price as one bottle of Cholula. I might just pick up a Cholula and some of this other stuff you guys are talking about. I've always been curious about the Sriracha Chili Garlic.
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