Search & Destroy: Hot Sauce

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!

Oh man, that sounds fabulous.

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

plastic tub gochujang is where it's at. thin it with some sherry vinegar and you got yourself a dip

or a thin sauce, whatever

i love this stuff now -- don't know where to get it really, but a friend brought some back from panama

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

d'elidas is the best! i think it can be ordered online but i've only had it in panama or as a gift from someone returning to panama.

and now i see that i posted that same picture upthread. if you're in the u.s.: http://www.delidasusa.com/shop

i top my burgers with a mix of d'elidas and dijon mustard (or english mustard when we're out of dijon) and it is the best.

Yeah, I had missed this thread but d'Elidas is great as is el Yucateco. But my favourite sauce I've had in the past at least 7 years was bought from a woman who had set up a pasting table to sell from in Birmingham. She had a few things that were good but her hottest sauce (which she wasn't advising most people to try) is astonishingly good. Will post the details tomorrow.

oh man clancy's fancy.

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

― Word of Wisdom Robots (Abbbottt), Tuesday, May 15, 2012 9:48 PM (10 months ago) Bookmark Flag Post Permalink

http://i1354.photobucket.com/albums/q686/tinyservants/Screenshot2013-03-19at83251PM_zpsb95e324f.png

loooooooooooovin this shit

http://ecx.images-amazon.com/images/I/41%2BngHoeLiL.jpg

http://i8.photobucket.com/albums/a48/jasoncatalanello/yucatansunshine.jpg

sunshine for your mouth

Cholula won one of those readers vote gizmodo things recently and I realized I had never tried it before. I am not a loyalist to any type of hot sauce and as long as it's not sweet I usually like it well enough. I do prefer certain hot sauce on certain foods though:
tabasco on bagels
franks or petes in pasta, pizza, chicken or eggs
valentinas, sriracha or trader joes green dragon sriracha on eggs
sriracha with soy sauce or ketchup mixtures
garlic red chili pepper with rice or raw fish things

Trader Joes has a new fresh ghost pepper salsa and it's probably one of the hottest products that they have carried.

yerac, did you ever go here and do the tasting?

https://heatonist.com/pages/nyc-hot-sauce-stores

Search:
Jock's Smoked Habanero & Garlic Hot Sauce
East Coast Chilli Company - Caroline Reaper & Honey Chilli Sauce "Midnight 21"

These two are the gold standard of hot sauce for me. I don't add these sauces to meals, I make meals for these sauces.

xpost, no I haven't, have you been? I have time this week to go to wburg so maybe I should check it out. Although spending over $10 on any hot sauce is not my thing. When I worked at s0undf!x on bedford awhile ago they bought the coffee shop next door and tried to overhaul the space into a bar/venue. We were making savory waffles and we got this really really good blyn based hot sauce for them. I was buying it at cost for my own personal use. I thought it was called Petro or something but can't seem to find it online.

oh, derp. it was called Petro.

https://i.imgur.com/avuzmVx.jpg
from a roadside greengrocer / eatery near Dixon, CA, where we got some awesome tamales

I want something with just heat and nothing else which I can add to meals which are otherwise fine but not spicy enough, everything I buy has other flavour or is too strong, any ideas?

I put red pepper flakes or a little bit of red curry powder on things a lot. You can also infuse olive oil with red pepper flakes or fresh peppers.

red c

ugh. indian red chile powder i mean.

Yeah, thinking about using chili powder, for some reason I imagine it won't mix evenly, but won't know until I give it a go

we've been experimenting using it in things like making poke (when we don't have jalapeno or the red pepper flakes aren't doing it). It might depend on the type of chili powder you have but so far it's been surprisingly fine.

If you do the olive oil thing, it's super easy. It's the base of a spaghetti recipe we make but you just heat up olive oil and dump in a bunch of red pepper flakes (plus garlic and fresh basil for the actual recipe) and then strain. It's really delicious. I should try to use some fresh peppers in the same manner.