The hot sauce thread

[kwilkinson]

Originally Posted by lawyerdad

I'm currently going through a phase where I put Indian hot green chutney (green chile, coriander, or mint) on pretty much everything except breakfast cereal.

Why not breakfast cereal? Man up, dude.

 

[lawyerdad]

Originally Posted by kwilkinson

Why not breakfast cereal? Man up, dude.

I have this irrational dislike of pasty green stuff in my milk.

 

[bure]

Tabasco got me liking hot sauce... I love something not OVERLY spicy.

How is the Rooster (Sriracha?)? Is it hotter than Tabasco? How does it differ?

 

[SoleBajan]

Bajan (rhymes with Cajun) pepper sauce is tops...anything West Indian/Indian for that matter. Tabasco is a joke!

 

[3 Prague Winters]

Cholula, Tapatio, and Valentina

 

[ChicagoRon]

Originally Posted by bure

Tabasco got me liking hot sauce... I love something not OVERLY spicy. How is the Rooster (Sriracha?)? Is it hotter than Tabasco? How does it differ?
sriracha is more of a pepper puree. I think it is a tad hotter. It is thicker and much less acidic. It's great on eggrolls or dumpling, in pho, on eggs, mixed in with soy sauce/sake/rice vinegar for a fish marinade...stuff like that. It's not for wings or chili so much.

 

[Go Surface]

I forgot sesame chili oil. I love that stuff.

 

[Andrew V.]

Lately I'm all about the smoked chipotle Tabasco. It's not very hot, especially in smaller amounts, just smoky and tangy. It's my secret ingredient in many dishes. Most recently I used it sparingly in a quinoa salad and liberally in a sausage risotto.

 

[Asch]

Nobody has posted that photo of Saucemaster in a dress yet?

 

[pabloj]

Don't forget Harissa, expecially great for your couscous

 

[thetieguy]

I am in the mood to try something really hot today. I will have to go to Dave's Sauce i guess. I am considering ordering off the net to get something hotter.

 

[sho'nuff]

pico pica

 

[whodini]

Originally Posted by Asch

Nobody has posted that photo of Saucemaster in a dress yet?

Always happy to please the fans:

 

[tangerine]

I grew up in Lousiana with Tabasco and never really liked the taste; still don't. The jalapeno and chipotle ones taste good but are pretty mild. Their habanero one is good and hot, but there are better ones out there, IMO. Nowadays I mostly use Sriracha. I also use Tiger Sauce in some dishes, in addition to the Sriracha. Cholula is delicious but fairly mild; it's good on chips. For a good chipotle, I like Bufalo, which has the added advantage of being quite inexpensive. When I really want to feel some heat, my weapon of choice is El Yucateco Picante Verde de Chile Habanero, made with green habaneros and garlic. This stuff packs a punch and tastes good, too.

 

[lost in va]

Originally Posted by tangerine

When I really want to feel some heat, my weapon of choice is El Yucateco Picante Verde de Chile Habanero, made with green habaneros and garlic. This stuff packs a punch and tastes good, too.

I understand that my "heat" is different then most but that's really your go to for heat? I'm pretty sure that's standard issue for most of the mexican restaurants around my area.