Whats your favorite? Why is great?
I'm currently in love with All Spice Cafe's cayenne habanero sauce. Its hot but you can still taste the different types of peppers and spices in. Its got some nice up front heat with a only a medium lingering burn so you can still taste a whole meal. My (veggie) chicken nuggets are bathed in it.
Anyone here make hotsauce? I made a habenero garlic carrot hotsauce last summer and it came out really well. I would highly recommend making a batch from scratch. That spicy shit will make you proud!
Made a killer lacto-fermented scotch bonnet + garlic + IIRC allspice sauce a few years ago, I want to open it up again but I'm kinda worried I'll get botulism or some shit lol
yeah I usually BBQ everything before I blend, pretty much can pick any handful of ingredients and blend them well enough and it turns out good if you add the right amount of vinegar, salt, garlic, onion. hot sauces seem pretty hard to fuck up unless you get your ratios wrong. check a few recipes before you do your first one to get a good idea of what those ratios might be and then adjust for taste after you make a first batch.
I'm planting a stupid amount of jalapenos this year with the intent of making ludicrous quantities of hot sauce and chipotle powder.
Is that the one that's served on the side with a lot of Korean dishes?
Crystal is the hot sauce of the proletariat.
Pro tip: Louisiana restaurants that have Tobasco are bullshit. You know you've found a good place if they've got Crystal on the tables. Louisiana or Slap Ya Mama is okay.
came here to say I bathe my veggie chicken nuggets in Queen Majesty Scotch Bonnet & Ginger hot sauce. It's got the right amount of kick and the flavor is so good, tangy fruity sorta but yeah it is so good.
I just use tabasco because I'm afraid of the spicier stuff lol
Nothing wrong with that, Tabasco's Chipotle is my go to scrabbled eggs and other stuff where you want just a touch of spice and smoke.
I've never had a bad mango habanero. Cholula is my go-to for hot sauces though. i've been messing with some more mild like chipotle sauces (Cholula makes one!) and those are pretty solid too. I prefer Cholula on most things though. Siracha is basically my ketchup too for most things
Dawson's Cremini Habanero - umami umami umami, and good on so many different things
Humble House - we buy the Ancho and Morita and the Habanero and Aji Amarillo sauces by the case.
Double Take Scotch Bonnet Mustard - it's mustard, but spicy
I haven't been to the farmers market since this covid bullshit began but I bet you're right. Ill look around next time i go.
Home made pepper blend from a bunch of loose CSA peppers a few years back. I think it was mostly shishitos, cherry bombs, Hungarian wax peppers, with a couple scotch bonnets and a habanero or two? Honestly no idea what all wound up in there. Threw a couple beets in there for color, otherwise it was just the peppers and the vinegar I think
Pretty basic maybe but I love sriracha and cholula
Also not quite a chili sauce, but those jars of Chinese chili oil that's like 90% crispy crunchy bits are amazing
