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.
― the next grozart, Friday, 20 March 2009 12:14 (fifteen years ago) link
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
― straightola, Friday, 20 March 2009 12:19 (fifteen years ago) link
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.
― Nate Carson, Friday, 20 March 2009 21:06 (fifteen years ago) link
My favorite food is Sriracha on Tostitos (hint of lime)
too bad I can get neither here
― lucked up (lukas), Friday, 20 March 2009 23:51 (fifteen years ago) link
Why can't we just enjoy moderately hot sauce in moderation, guys?
― plenty chong (libcrypt), Saturday, 21 March 2009 02:36 (fifteen years ago) link
need to make this happen
― 14 karat gold steen computer wizard (BIG HOOS aka the steendriver), Saturday, 21 March 2009 02:41 (fifteen years ago) link
http://www.cholula.com/
― hope this helps (Granny Dainger), Saturday, 21 March 2009 16:38 (fifteen years ago) link
^obv a Search
― hope this helps (Granny Dainger), Saturday, 21 March 2009 16:39 (fifteen years ago) link
Sriracha, Cholula, and Tobasco Chipotle is all you'll ever need really.
― hope this helps (Granny Dainger), Saturday, 21 March 2009 16:40 (fifteen years ago) link
you will need franks or red devil if you plan on making BUFFALO WINGS.
― ian, Saturday, 21 March 2009 16:41 (fifteen years ago) link
that is true. however, for wings i just use a mix of jack daniel's bbq w/some sriracha.
― hope this helps (Granny Dainger), Saturday, 21 March 2009 16:46 (fifteen years ago) link
^ this sounds excellent. The sweetness of each should combine perfectly.
― throwbookatface (skygreenleopard), Sunday, 22 March 2009 21:48 (fifteen years ago) link
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.
― 2 ears + 1 ❤ (Pillbox), Monday, 23 March 2009 01:13 (fifteen years ago) link
gotta fite u here
― 20 HOOS poppin steens on kawasakis (BIG HOOS aka the steendriver), Monday, 23 March 2009 01:16 (fifteen years ago) link
uh oh
i say that because i taste more actual pepper (flavor) in Tapatio whereas cholula is a slight acid taste and more heatI 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
― throwbookatface (skygreenleopard), Monday, 23 March 2009 02:04 (fifteen years ago) link
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.
― hope this helps (Granny Dainger), Monday, 23 March 2009 17:13 (fifteen years ago) link
El Yucateco>Cholula>Tapatio
― Dennis Croissanwich (Mexican Sleeping Pill), Monday, 23 March 2009 19:19 (fifteen years ago) link
I must insist that Pickapeppa has dramatically improved my lunch-time experiences.
― plenty chong (libcrypt), Monday, 23 March 2009 19:21 (fifteen years ago) link
― 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!!!!!
― WHO DEY and the blowfish (roxymuzak), Friday, 27 March 2009 22:30 (fifteen years ago) link
http://ibuygourmet.com/images/Extra%20Hot.jpg
― bubbrubbplatestyle (roxymuzak), Sunday, 21 June 2009 21:28 (fourteen years ago) link
do tell.
― ian, Sunday, 21 June 2009 21:37 (fourteen years ago) link
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.
― Garbanzo (get bent), Sunday, 21 June 2009 21:38 (fourteen years ago) link
its got a good flavor to it, almost fruity. it's real vinegary and hot. i love it!
― bubbrubbplatestyle (roxymuzak), Sunday, 21 June 2009 21:41 (fourteen years ago) link
how could you ever destroy a hot sauce
― swag serf (J0rdan S.), Sunday, 21 June 2009 21:45 (fourteen years ago) link
sold!
― Garbanzo (get bent), Sunday, 21 June 2009 21:46 (fourteen years ago) link
been kind of slurping up cholula like it's ice cream. shit is delicious.
― by another name (amateurist), Wednesday, 10 February 2010 20:40 (fourteen years ago) link
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.
― Yo wait a minute man, you better think about the world (dog latin), Wednesday, 14 September 2011 15:09 (twelve years ago) link
blair's: search and destroy
― thomp, Wednesday, 14 September 2011 15:18 (twelve years ago) link
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
― thomp, Wednesday, 14 September 2011 15:21 (twelve years ago) link
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.
― Antonio Carlos Broheem (WmC), Wednesday, 14 September 2011 15:26 (twelve years ago) link
you can visit? ahah, what on earth is it like?
― thomp, Wednesday, 14 September 2011 16:30 (twelve years ago) link
El Yucateco Habanero sauce (either green or red) is my go-to sauce for most things.
― o. nate, Wednesday, 14 September 2011 16:34 (twelve years ago) link
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.
― Antonio Carlos Broheem (WmC), Wednesday, 14 September 2011 17:37 (twelve years ago) link
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
― 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.
― James Ferraro Boyz (Whiney G. Weingarten), Wednesday, 14 September 2011 17:38 (twelve years ago) link
D'Elidas is my favorite. It's a Panamanian habanero with mustard.
http://farm4.static.flickr.com/3477/3301255655_e6211a42a2.jpg
― wmlynch, Wednesday, 14 September 2011 19:24 (twelve years ago) link
el yucateco on a tuna melt mmmm
― A True White Kid that can Jump (Granny Dainger), Wednesday, 14 September 2011 19:27 (twelve years ago) link
just got this shark brand sriracha (medium) and it is fantastic. miles better than the ubiquitous rooster sauce
http://importfood.com/sash0709.html
― thistle supporter (mcoll), Sunday, 2 October 2011 00:34 (twelve years ago) link
put some on tortilla chips mmmm
http://i47.tinypic.com/25flg2h.jpg
^ feelin' this. papaya & pickled scotch bonnets
― los blue jeans, Wednesday, 25 April 2012 00:18 (twelve years ago) link
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.
― Word of Wisdom Robots (Abbbottt), Wednesday, 16 May 2012 01:48 (twelve years ago) link
Been into El Yucateco, too – I like how impossibly green it is.
http://www.elyucateco.com/imagenes/productos/salsas/verde.jpg
― Word of Wisdom Robots (Abbbottt), Wednesday, 16 May 2012 01:50 (twelve years ago) link
http://i.imgur.com/ECKGk.jpg
― dayo, Wednesday, 16 May 2012 01:51 (twelve years ago) link
the place near me is always sold out of green!
― los blue jeans, Wednesday, 16 May 2012 01:52 (twelve years ago) link
lol abbbottt
green el yucateco is especially excellent with goat!
― bentelec, Wednesday, 16 May 2012 02:28 (twelve years ago) link
Oh man, that sounds fabulous.
― Word of Wisdom Robots (Abbbottt), Wednesday, 16 May 2012 02:36 (twelve years ago) link
I recently bought this kind of gochujang because I liked the wrecked crying guy on it. SO HOT!
http://austinmodhouse.com/images/march12/amh5824.jpg
I tried it today and it's good and pretty hot though I did not die like the man on the label. It made me miss my old gochujang, which tasted like bbq sauce.
http://cjfusa.com/thumb_img/05.jpg
― Word of Wisdom Robots (Abbbottt), Wednesday, 16 May 2012 02:42 (twelve years ago) link
plastic tub gochujang is where it's at. thin it with some sherry vinegar and you got yourself a dip
― adam, Wednesday, 16 May 2012 03:06 (twelve years ago) link
or a thin sauce, whatever
― adam, Wednesday, 16 May 2012 03:07 (twelve years ago) link