What's your favorite hot sauce? [And hot saucing]

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For me, it's anything Huy Fong.

And I'd like to take this moment to mention a super website: FireGirl. I ordered some things a gifts for Christmas last year, like Sphincter Shrinker Hot Sauce by Professor Payne Indeass (way, way too hot for me (and it's only an 8!!)) and Lost Woods (very good!).

This is a great site, offering not just sauces but hot snacks as well. There are also helpful reviews of the sauces. And the items are broken down into various categories (theme, flavor, heat, etc).

I'd also like to take this moment to talk about "Hot Saucing" as a form of dicipline. That chick who played Blair on The Facts of Life is pro- hot saucing. What's up with that?

Vermont Girl (Vermont Girl), Friday, 27 August 2004 17:16 (thirteen years ago) Permalink

I don't like REALLY hot foods, so I am quite fond of Green Tabasco. I bought some supercheap Goya hot sauce at the grocery store last time but haven't really used it yet.

n.a. (Nick A.), Friday, 27 August 2004 18:37 (thirteen years ago) Permalink

"Hot saucing" (I didn't call it that, or anything) was how we got my ex-step-daughter to stop sucking her thumb, but I guess that's a little different -- you put clear nail polish on the nail mixed with cayenne or hot sauce, and the habit disappears almost instantly. It did seem like maybe it wasn't strictly necessary, but weighed against her crying every day because the other first-graders were making fun of her ...

I really don't have a strong opinion one way or the other about physical punishments, and have found that people who do often don't have kids. There's nothing that works for everyone.

As far as hot sauce: I went through pretty much every novelty hot sauce at one time or another in New Orleans, and my top choices -- depending on what I want and what I'm using it for -- came down to Louisiana, Tabasco (especially the Chipotle), sriracha, Pickapeppa, and Crystal.

Tep (ktepi), Friday, 27 August 2004 19:11 (thirteen years ago) Permalink

Oh yeah, and the fruity or novelty-ingredient hot sauces -- Purple Haze has cabbage, iirc, and at the Baltimore airport you can buy a hot sauce with cranberry juice in it, and there's the ever-popular hemp hot sauce, and so on -- I'm over those. I don't mean everything has to be peppers, salt, and vinegar -- although that's still tops for a default sauce -- and carrots are almost a must in a habanero sauce, but I'm just not going to pretend to notice the barely-there green apple aftertaste in Uncle Jed's latest savina-and-cap concoction anymore, you know?

Tep (ktepi), Friday, 27 August 2004 19:24 (thirteen years ago) Permalink

That Tabasco Chipotle is weird, we have some here at work and I'll splash some in when my soup or whatver is kinda bland, but it seems to totally dominate the flavor and everything just ends up smoky tasting. It works better when I bring in bean burritos, but still almost overpowers the other flavors.

n.a. (Nick A.), Friday, 27 August 2004 19:24 (thirteen years ago) Permalink

Hot-saucing would be less cruel than siccing your pitbulls on your kids. Not much different from washing someone's mouth out with soap, and at least it's a food product. Certainly might keep the anklebiters from enjoying spicy food when they grow up though, and that's a shame.

My favorite treatment for the unruly: Wrap them up tight in a big bathtowel and flick water in their faces. Stuns 'em like you wouldn't believe. Works best with a full-blown temper tantrum. My daughter still remembers (with a smile) the one time it happened to her (she's 23).

I vote for sriracha. I also like Indian hot lime pickle, though it's too chunky to be a sauce, more like a relish.

Jaq (Jaq), Saturday, 28 August 2004 00:38 (thirteen years ago) Permalink

We eat more salsas than hot sauces. Once, I awoke about 3 am to find my husband briskly walking from room to room in the house, eating crackers and talking to himself rapidly. He had just eaten a great deal of Dave's Insanity salsa. Now we mix it with something milder before eating.

http://www.davesgourmet.com/insauces.html (notice the danger warning on the website!)


Normal everyday eating around here is Sadie's hot salsa.

http://www.salsasetc.com/catalog/s-504.html

Rabin the Cat (Rabin the Cat), Saturday, 28 August 2004 03:13 (thirteen years ago) Permalink

It's not what's typically referred to as hot sauce, but I love thai chili garlic sauce. Y'know, the red stuff with lil chili seeds scattered in it that every thai place has as a condiment. Great on pizza.

oops (Oops), Thursday, 2 September 2004 19:27 (thirteen years ago) Permalink

that's Sriracha, isn't it? A friend calls it cock sauce, because of the rooster on the label...

derrick (derrick), Friday, 3 September 2004 17:00 (thirteen years ago) Permalink

I'm pretty sure sriracha is something else.

Casuistry (Chris P), Saturday, 4 September 2004 05:28 (thirteen years ago) Permalink

Yeah, sriracha is smooth. The other stuff is usually just called "Thai chile-garlic sauce," even though, well, that's exactly what sriracha is. (The stuff oops is talking about often looks like sambal oelek.)

Tep (ktepi), Saturday, 4 September 2004 14:19 (thirteen years ago) Permalink

three weeks pass...
Tapatio sauce is pretty great. grew very fond of it in L.A.

sriracha is good on almost everything

and Melinda's habanero has some nice flavor without habanero death

mayo apetrain (mayoape), Thursday, 30 September 2004 01:27 (thirteen years ago) Permalink

I bought an enormous Sam's-Club sized bottle of Tabasco a few years ago, and I still haven't finished it — mainly because I discovered Sriracha and Sambal Oelek. I've discovered that Tabasco mellows out into a very flavorful sauce with all its old flavor and very little of its original heat. It's good to go into a batch of chili because you can add quite a bit, really goose the flavor up a bit without making it too hot to eat.

Rock Hardy (Rock Hardy), Thursday, 30 September 2004 16:06 (thirteen years ago) Permalink

ten years pass...

OK, so I made a fermented sauce with is year's chilli yield.

Here's the harvest; about 3/4 of a kilo. Lots of varieties including Peruvian lemon drop, habanero golden sun, superchili, Krakatoa, prairie fire, Zimbabwe black and Jamaican red.

https://farm6.staticflickr.com/5606/15616657940_c014750fc7_z.jpg

So it gets chopped up along with some onion, garlic, mustard seeds, caraway seeds and black onion seeds.

https://farm8.staticflickr.com/7519/15803064712_cce09f4ed8_z.jpg

Then I added some salt and a bottle of sweet wine. Then waited, and waited...

https://farm8.staticflickr.com/7510/15801488895_02c0cae376_z.jpg

the bowels are not what they seem (aldo), Sunday, 16 November 2014 12:27 (three years ago) Permalink

oh man, this is awesome.

holla back for a dope nakh (how's life), Sunday, 16 November 2014 12:30 (three years ago) Permalink

After a week or so you start to get bubbles forming around he peppers. This is of course good, as it means the fermentation has started. It also becomes bd, because the fermentation starts to produce bits of decay and the top gets covered daily in a light white mould. Advice varies between skim it off and stir it in - I did somewhere inbetween and lifted the worst off then made sure what was left wasn't lying on the top. Pretty sure your commercial suppliers like Tabasco just stir it on it there and rely on the straining to take it out.

Anyway, after a while you begin to see signs of progress in the liquid and it takes on some kind of colour and cloudiness.

https://farm6.staticflickr.com/5606/15799575971_71fd9b8bb7_z.jpg

Advice seems to be 4-6 weeks ferment. I was checking the condition of the chillies and by the end of week 4 they were pretty much liquidised; you could squeeze them to nothing between your fingers. The onion and garlic were still pretty solid. There were still some indications of fermentation going on but the final addition of vinegar (I used cider and white wine vinegars, mainly because I'd underestimated how much liquid I was going to get and everybody agrees on 50% by final volume) stops that so...

https://farm8.staticflickr.com/7498/15799563131_824283796c_z.jpg

Again, there was conflicting advice. Some have used food mills, I used a stick blender then passed through a cheesecloth. Which left me with this:

https://farm9.staticflickr.com/8254/15616591780_3da8f2e0fa_z.jpg

In total, 3 1/2 litres of sauce and three jam jars of pulp residue, which I've mixed with olive oil. The sauce does settle out quite quickly, so needs tipping up before use, but it's quite a Louisiana/SC vinegary product with all the heat right at the end. Which there's a big old chunk of. I. Really quite happy with the results I think although between how much of this I made, the dozen jars of chilli jam and the Tupperware of end of season peppers I'm still both working through and still adding to slightly makes me think I had maybe a couple too many plants.

the bowels are not what they seem (aldo), Sunday, 16 November 2014 12:51 (three years ago) Permalink

looks great - think I love the colours more than anything

legit new threat wrt to a norman invasion (seandalai), Monday, 17 November 2014 00:15 (three years ago) Permalink

you're the sauce boss! <3

never say goodbye before leaving chat room (Crabbits), Monday, 17 November 2014 00:23 (three years ago) Permalink


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