Hot Sauce

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Lush City
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Re: Hot Sauce

Post by Lush City » Sun Dec 09, 2012 7:21 pm

Crystal wrote:My favorite hot sauce is Crystal's hot sauce from Louisiana. It's Cayenne pepper based.
Used to live on the habanero they made. They took the edge off it so you could enjoy the fruitty accents but still packed the heat. After Katrina they were wiped out. Couldn't get it in Cali anymore.
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Re: Hot Sauce

Post by treetop » Mon Dec 10, 2012 4:50 am

if you can get it, secret aardvark hot sauce from portland, o. is fantastic. the pain is good jamaican sauce rocks as does matouk's calypso. bone sucking makes excellent products but they're very sweet. hot but sugary. i like their jalapeno mustard on my ham, egg & cheese sandwiches.
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Re: Hot Sauce

Post by peetie44 » Mon Dec 10, 2012 10:25 am

Here's my current favorite habanero sauce...

http://www.chilliworld.com/sp6.asp?p_id=93
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Re: Hot Sauce

Post by Savage » Wed Dec 12, 2012 4:55 am

Jello! Tabasco, in mass quantities. Duh!
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Re: Hot Sauce

Post by Savage » Wed Dec 12, 2012 4:56 am

Oh, also, that Colemans mustard is nice, but very different from our cajun friends.
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Re: Hot Sauce

Post by Mr. Viking » Wed Dec 12, 2012 7:06 am

I prefer hot mustard to most hot chili sauce I've had. My cousin (once removed) from New Jersey brought some stuff over that tasted good. He also makes his own now apparently. Here the choice is pretty limited, but I don't have chili on most food, I tend to add fresh chili to a sauce rather than using hot sauce
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Re: Hot Sauce

Post by Miklo » Wed Dec 12, 2012 9:03 am

"Amor" is also good, and ill second "tapatio".
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Re: Hot Sauce

Post by scream ale » Sun Oct 13, 2019 9:05 am

I put hot sauce on most of my meals. Frank's red hot goes on just about everything as does Sriracha. But I most like Sriracha on eggs and pizza, white garlic pizza most of all. Also really like Frank's Xtra hot. Other favorites are Valentina and Cholula Chipolte. I mostly use those two for tacos and burritos and similar foods.
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Re: Hot Sauce

Post by Badfellow » Sun Oct 13, 2019 11:00 am

I make my own hot sauce out of chili peppers from the garden. Ordered 150 five ounce bottles this year and expect to fill them all.
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Re: Hot Sauce

Post by Artful Drunktective » Sun Oct 13, 2019 11:28 am

Definitely a must for eggs, wings, breakfast burritos, shrimp cocktail, bloody mary's...
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Re: Hot Sauce

Post by Patchez » Sun Oct 13, 2019 3:53 pm

When I get home form work I'll post up the results of my own attempt at hot sauce makings.

Badfellow what do you do with your pulp left in the strainer after seperating the hot sauce from the chunks?

I saved some in the freezer. Also spread a bunch out on parchment paper and cookie sheets and dehydrated in the oven overnight. Ground it up in a spice grinder and made three seperate pepper spice blends.
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Re: Hot Sauce

Post by Badfellow » Sun Oct 13, 2019 4:39 pm

Patchez wrote:
Sun Oct 13, 2019 3:53 pm

Badfellow what do you do with your pulp left in the strainer after seperating the hot sauce from the chunks?
After your peppers (sliced with stems removed) have pickled in the fridge for a few weeks, seperate the peppers from the brine. Throw them into a powerful, high speed blender and liquify everything throroughly, adding back in more brine until you reach the desired consistency.

My Ninja Pro even takes the seeds down into fine pulp.
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Re: Hot Sauce

Post by scream ale » Sun Oct 13, 2019 7:05 pm

Patchez wrote:
Sun Oct 13, 2019 3:53 pm
When I get home form work I'll post up the results of my own attempt at hot sauce makings.

Badfellow what do you do with your pulp left in the strainer after seperating the hot sauce from the chunks?

I saved some in the freezer. Also spread a bunch out on parchment paper and cookie sheets and dehydrated in the oven overnight. Ground it up in a spice grinder and made three seperate pepper spice blends.
Badfellow wrote:
Sun Oct 13, 2019 11:00 am
I make my own hot sauce out of chili peppers from the garden. Ordered 150 five ounce bottles this year and expect to fill them all.
You guys should go into business together. Making your own hot sauce is pretty awesome.
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Re: Hot Sauce

Post by Rye and Coke » Sun Oct 13, 2019 7:06 pm

Screw hot sauce, I got drunk and did the One Chip Challenge...

It is recorded... and it didn't go well

If I get the ability, I'll upload it
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Patchez
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Re: Hot Sauce

Post by Patchez » Sun Oct 13, 2019 9:28 pm

Badfellow wrote:
Sun Oct 13, 2019 4:39 pm
Patchez wrote:
Sun Oct 13, 2019 3:53 pm

Badfellow what do you do with your pulp left in the strainer after seperating the hot sauce from the chunks?
After your peppers (sliced with stems removed) have pickled in the fridge for a few weeks, seperate the peppers from the brine. Throw them into a powerful, high speed blender and liquify everything throroughly, adding back in more brine until you reach the desired consistency.

My Ninja Pro even takes the seeds down into fine pulp.
That's a thought but I actually like having the paste for Chilli and the powder for dry rubs. Granted you don't get as much hot sauce. I got a pint to about 4 lbs of peppers.

Also on the first two batches of sirracha I fermented 8 days in a closet in the hall. I may have to try that again but let it go longer. Gotta find some fish sauce for the next batch though.
Last edited by Patchez on Sun Oct 13, 2019 9:30 pm, edited 1 time in total.
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