Search & Destroy: Hot Sauce

you can get frank's in sainsburys.

I used to love the Cattlemens BBQ sauce but you never see it anymore, wonder did UK stores stop importing it.

I love Encona hot sauces, esp the papaya one which is unfortunately a bit harder to find than the standard one.

straightola you just need to look in differnet ethnic grocers, they usually have good selections e.g sriracha, encona &c

encona is no problem to get, i used to get it when i lived in derry. its the more niche ones im after like melinda's or marie sharps but without coughing up a fiver a bottle online. helps if youve a big carribean population handy, tescos tends to stock the full encona range. i cant usually stomach the rotting fish smell of the actually carribean shops round our way

i went to a chili festival a couple of years back and dipped a small bit of bread into this sauce called something like "journey to the heart of the sun" which the guy selling it told me contained a chili-derived chemical that polar explorers spray their vehicles with to ward off polar bear attacks. i have never had anything like it in my mouth in my life. i vaguely recall scaring a young family by running around with sweat dribbling out my ears.

i had some amazing stuff in harvey nicholls in manchester one time but i think going all the way across london for overpriced niche sauces is one step beyond

I once put a drop of Dave's Insanity Sauce on a tortilla chip. It caused my lips to blister instantly. I was going to send a photo the company but instead I hid in shame with the curtains drawn until I healed.

My favorite food is Sriracha on Tostitos (hint of lime)

too bad I can get neither here

Why can't we just enjoy moderately hot sauce in moderation, guys?

My favorite food is Sriracha on Tostitos (hint of lime)

need to make this happen

http://www.cholula.com/

^obv a Search

Sriracha, Cholula, and Tobasco Chipotle is all you'll ever need really.

you will need franks or red devil if you plan on making BUFFALO WINGS.

that is true. however, for wings i just use a mix of jack daniel's bbq w/some sriracha.

^ this sounds excellent. The sweetness of each should combine perfectly.

Also, Tapatio > Cholula

Tapatio just tastes better, though it doesn't have the slight vinegary taste I enjoy in Cholula

Sometimes the standards are the standards for a reason: I'm one of those "hot sauce people," and I've sampled many over the years, but I always come back to Tabasco (original variety) and Sriracha. I also regularly seek out freshly made Thai chili sauce from Asian markets.

There's also a great sauce called Clancy's Fancy, which is made in Ann Arbor, MI. I used to have it on hand all the time when I lived there, but haven't run across it since. I highly recommend this delicious concoction, should you happen to stumble across some.

Also, Tapatio > Cholula

gotta fite u here

uh oh

i say that because i taste more actual pepper (flavor) in Tapatio whereas cholula is a slight acid taste and more heat
I also see them as direct competitors to each other on college campuses and cheap taquerias, both Mexican hot sauces (vs. salsa).
I think salsa Bufalo is better than either as far as the Mexi sauces go. Their chipotle flavor is actually well done as I also don't usually like the chipotle flavors.
None of these are also all the spicy, too, but I like them on quesadillas, chips, sandwiches, easy things like that.
http://us.st12.yimg.com/us.st.yimg.com/I/mex-grocer_2046_5596377

if a place has either of the 3 on hand (Bufalo, Tapatio, Cholula), i'm happy. I do have some Tapatio at home, but haven't had it in a long time. Need to do a Hot Sauce Challenge between that and Cholula.

El Yucateco>Cholula>Tapatio

I must insist that Pickapeppa has dramatically improved my lunch-time experiences.

My favorite food is Sriracha on Tostitos (hint of lime)

too bad I can get neither here

― lucked up (lukas), Friday, March 20, 2009 7:51 PM (1 week ago) Bookmark Suggest Ban Permalink

dude i dont know who you are but u should post to 1p3!!!!!

http://ibuygourmet.com/images/Extra%20Hot.jpg

do tell.

i am not picky or a snob when it comes to hot sauce. cholula or tabasco chipotle are my favorite of the widely available brands. i like to use sriracha as an ingredient in a milder sauce, like for a thai salad dressing with white vinegar and sugar.

its got a good flavor to it, almost fruity. it's real vinegary and hot. i love it!

how could you ever destroy a hot sauce

its got a good flavor to it, almost fruity. it's real vinegary and hot. i love it!

sold!

been kind of slurping up cholula like it's ice cream. shit is delicious.

I got me some of this:

http://www.chilefoundry.co.uk/wp-content/uploads/10-min-burn.jpg

and this:

http://www.chilliworld.com/i/p/255.jpg

The former is interesting because it literally builds up over 10 minutes. The latter punches you directly in the brain.

blair's: search and destroy

likewise 'dave's'

i enjoy this a great deal:

http://www.hotsauceemporium.co.uk/img/product_images/Holy-Jolokia.jpg

an unthickened vinegar-garlic naga jolokia sauce. great on vegetarian chili and ... all the other 'shit let's just cook a bunch of stuff in tomatoes' vegetarian scratch meals i end up cooking in the winter

that stuff is made by the Chile Pepper Institute of New Mexico State University, incidentally

I got a Holy Jolokia tshirt when I was there last year, didn't try the sauce.

you can visit? ahah, what on earth is it like?

El Yucateco Habanero sauce (either green or red) is my go-to sauce for most things.

xpost -- the Institute itself is an unassuming office on campus, looks pretty much like any departmental office, but the main room is big enough for sale racks of books, shirts, caps, hot sauces and chile seeds. The director, Paul Bosland, and his two assistants (one full time, one work-study) have offices off the main room. The demonstration garden, about a mile away, was more fun. I can't find my copy of the map of the garden -- I seem to recall they have 100+ varieties of chiles there -- they try to have one of everything there, including the bhut jolokia. I was with a Roadfood (Jane & Michael Stern) tour group, so Bosland showed us around himself. He picked a ghost chile and rubbed it all over his face and eyes to demonstrate how all of a chile's heat is on the inside.

Also, the original Tobasco's goodness is not directly proportional to its popularity.

― Ian Johnson (elmo oxygen), Saturday, July 12, 2003 2:12 PM (8 years ago) Bookmark Suggest Ban Permalink

post makes me furious every time this thread comes up.

D'Elidas is my favorite. It's a Panamanian habanero with mustard.

http://farm4.static.flickr.com/3477/3301255655_e6211a42a2.jpg

el yucateco on a tuna melt mmmm

just got this shark brand sriracha (medium) and it is fantastic. miles better than the ubiquitous rooster sauce

http://importfood.com/sash0709.html

put some on tortilla chips mmmm

http://i47.tinypic.com/25flg2h.jpg

^ feelin' this. papaya & pickled scotch bonnets

http://2.bp.blogspot.com/-bQd53m0ihVs/Tn1IC5kXUjI/AAAAAAAABEA/hECU6kwwNa0/s320/Tapatio%2BMan.gif

I noticed a few months ago what a handsome guy the Tapatío guy is. Seriously, take a close look.

Been into El Yucateco, too – I like how impossibly green it is.

http://www.elyucateco.com/imagenes/productos/salsas/verde.jpg

http://i.imgur.com/ECKGk.jpg

the place near me is always sold out of green!

lol abbbottt

green el yucateco is especially excellent with goat!