Hot Sauces
- Thread starter L Ross
- Start date
RBHarter
West Central AR
Not a fan of the fire . Can't remember the name , some sissy taco sauce . Tacos are about all I sauce unless I make wings then it's Frank's red hot Buffalo wing sauce .
I make my salsa with Anaheims maybe 1 jalapeno in a fat quart .
TMI .
The salsa above , sans jalapeno , catching a froggy chile , just a little too much chile/cayanne/red pepper in the chilli , or a froggy peppercinni would tie my gut in knots and was certain to burn worse the second time . That is until my appendix tried to kill me , now if I can get it past my mouth it doesn't even bother my stomach . Except bulb onions , they will still purge system .
Ms keeps Crying Rooster , Crystal , Chalula , and Louisiana around , but can't eat Tabasco since Katrina .
I make my salsa with Anaheims maybe 1 jalapeno in a fat quart .
TMI .
The salsa above , sans jalapeno , catching a froggy chile , just a little too much chile/cayanne/red pepper in the chilli , or a froggy peppercinni would tie my gut in knots and was certain to burn worse the second time . That is until my appendix tried to kill me , now if I can get it past my mouth it doesn't even bother my stomach . Except bulb onions , they will still purge system .
Ms keeps Crying Rooster , Crystal , Chalula , and Louisiana around , but can't eat Tabasco since Katrina .
Charles Graff
Moderator Emeritus
Down here South of the Checkpoint, bottled hot sauce does not go on chips. Pico de Gallo goes on chips and I choose the places I eat based on their Pico de Gallo. Oh yes, they don't eat chip or even fry tortillas in Mexico. That is pure Tex/Mex.
Rockydoc
Well-Known Member
Catchy name.My buddy and his wife own a small business up in Portland that makes quite the variety of flavors of hot sauce.
Marshall's Haute Sauce
Marshall's Haute Sauce Company: World's Best Hot Saucemarshallshautesauce.com
Rockydoc
Well-Known Member
My favorite store bought hot sauce is Crystal, a fermented Louisiana hot sauce.
My number one favorite of all hot sauce is my own fermented hot sauce made from Cowhorn chiles, a variety of cayenne. I grow cowhorns, Thai bird chiles, Serranos, Japaleńos, and Tabascos. The cowhorns for fermented sauce, The Tabascos and japaleńos for peppers in vinegar sauce for greens, etc. Thai bird peppers for chili oil and Nam Prik (sliced thin and served in fish sauce for a table condiment) and dried and ground for cooking. The Serranos for serving sliced, fresh, green and raw as a table condiment.
For an explanation of fermented hot sauces, here is a web link:
www.seriouseats.com
My number one favorite of all hot sauce is my own fermented hot sauce made from Cowhorn chiles, a variety of cayenne. I grow cowhorns, Thai bird chiles, Serranos, Japaleńos, and Tabascos. The cowhorns for fermented sauce, The Tabascos and japaleńos for peppers in vinegar sauce for greens, etc. Thai bird peppers for chili oil and Nam Prik (sliced thin and served in fish sauce for a table condiment) and dried and ground for cooking. The Serranos for serving sliced, fresh, green and raw as a table condiment.
For an explanation of fermented hot sauces, here is a web link:
The Complete Guide to Fermenting Hot Sauce at Home
A step-by-step roadmap to making the hot sauce of your choosing.
L Ross
Well-Known Member
Thank you!My favorite store bought hot sauce is Crystal, a fermented Louisiana hot sauce.
My number one favorite of all hot sauce is my own fermented hot sauce made from Cowhorn chiles, a variety of cayenne. I grow cowhorns, Thai bird chiles, Serranos, Japaleńos, and Tabascos. The cowhorns for fermented sauce, The Tabascos and japaleńos for peppers in vinegar sauce for greens, etc. Thai bird peppers for chili oil and Nam Prik (sliced thin and served in fish sauce for a table condiment) and dried and ground for cooking. The Serranos for serving sliced, fresh, green and raw as a table condiment.
For an explanation of fermented hot sauces, here is a web link:
The Complete Guide to Fermenting Hot Sauce at Home
A step-by-step roadmap to making the hot sauce of your choosing.
Bliksem
Active Member
Pico works well on mashed potatoes too. I even use it instead of relish in subway type sandwiches as good pico beats dressings and sauces in most instances. As an expat from South Africa my family cuisine is a mixed lot with pico forming part of the mix. Making good pico is an art form in itself and I agree that the quality of it does help determine food venues here in the RGV.
smokeywolf
Well-Known Member
Back in the early to mid '80s one of my favorite snacks off the "Roach Coach" that came on the back lot at MGM Studios was a bag of "Fritos" with some Pico Pica shaken into it.
The cook on that catering truck was a rather attractive thirty-something lady from one of the South American countries. She wasn't just a cook, she was a miracle worker. I think she could have made a lot of chefs seem more like they just stepped out of a high school home-ec class.
The cook on that catering truck was a rather attractive thirty-something lady from one of the South American countries. She wasn't just a cook, she was a miracle worker. I think she could have made a lot of chefs seem more like they just stepped out of a high school home-ec class.
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JonB
Halcyon member
Sriracha is my goto, but I do like a variety.
For Christmas, my brother gifted me a 3 pak of his favs from Yellow Bird Sauce of Texas (Ghost Pepper, Jalapeno, and Serrano)...so I've been trying those on some things.
I like to use Cayenne powder on some things, when a sauce is just not the way to go.
A couple years ago, ALDIs had some Jalapeno Ketchup that was tasty, and also Cayenne mustard.
When I'm doing Chinese stir fry, I have recently fell in love with using Shrimp paste and Chili-fried Garlic paste.
For Christmas, my brother gifted me a 3 pak of his favs from Yellow Bird Sauce of Texas (Ghost Pepper, Jalapeno, and Serrano)...so I've been trying those on some things.
I like to use Cayenne powder on some things, when a sauce is just not the way to go.
A couple years ago, ALDIs had some Jalapeno Ketchup that was tasty, and also Cayenne mustard.
When I'm doing Chinese stir fry, I have recently fell in love with using Shrimp paste and Chili-fried Garlic paste.
L Ross
Well-Known Member
Mix it will a little lanolin and make a nursing nipple balm.
hporter
Active Member
This is my current favorite, especially with freshly grated queso fresco on my fried eggs at breakfast.
I spent quite a few years in Louisiana and learned to love all of the hot sauces from there. But my wife is a Texas Pete's kind of girl. I think it is the vinegar content that does it for her.
We used to make our own that was just pure habanero peppers from the garden pureed and cooked down with distilled vinegar and salt. It was quite potent, but very good.
I have grown just about every kind of pepper over the years and have decided that habanero's and birds eye peppers are the very best from a flavor perspective. I enjoy both simply diced up and fresh on whatever I am eating.
Speaking of which, we just picked the first habanero's from the garden tonight! Can't wait to try them along with the Texas Legend Sweet Onions we harvested too.
JWFilips
Well-Known Member
About 10 years ago I started making this "super hot" Thai Chile sauce to give to friends as a gift! Since my old Polish Roots , I hear had some connection to Scotland I came up with this !
This was the label I made up
I have long since stoped growing Thai Chillis! Way too hot and not much flavor!
But When I stopped making the sauce ..... Folks were asking if they could buy the sauce......People are crazy!
This was the label I made up
I have long since stoped growing Thai Chillis! Way too hot and not much flavor!
But When I stopped making the sauce ..... Folks were asking if they could buy the sauce......People are crazy!
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