No joke. Try hot sauce on some vanilla ice cream. THank me later
It does work nicely. Fresh cracked black peppercorn works too.
You had me until the splenda part; :confounded:
Coffee with honey and sugar is great. My confection concoction I’d get at 7-11 is the biggest bucket of whatever coffee was freshest, a shot of french-vanilla creamer, honey (back when they had real honey in squeezin’ packets, not the “honey-flavoring” crap in the bottle), sugar-turbodado (the brown packets), some half’n’half or heavy-cream if they had it, and a coupla shots of Stōk to boost the octane level. :laughing:
Hot and sweet is a great combination.
cholula
crystal [louisiana - very chea]
tabasco
green tabasco
el habanero, the blue or green stuff at mex places
‘rooster sauce’ with the green squirt top, red red sauce
sambal oelek
Three burritos with habanero hot sauce ....and now sweet hot coffee .
Had a lot of stuff come in and went a little crazy trying everything over the last week or two.
-Reaper Squeezins still reigns supreme. So much heat, but actually has a great flavor to go with it.
-My 1a on the super hots is Chocolate Plague. Another burner with a more earthy flavor vs. The Reaper’s fruitiness.
-Bravado’s Serrano and Basil is probably my favorite on pure flavor. Absolutely dynamite on pizza.
-Picked up a Queen Majesty sampler and they’re all top notch. Will likely buy full bottles of them all as I run out.
-Secret Aardvark is good stuff, I see why it’s so popular, but it’s getting a little lost in the shuffle with all the choices I have on hand.
-Marie Sharp’s Hot Habanero is getting the nod a little more often than the Aardvark overall. They aren’t super similar or anything so it’s a little apples and oranges, I just lump them together due to the habanero.
I still got a half-dozen fresh habaneros(?), but ain’t got nuttin’ to use ’em in.
Would normally mince ’em and fry ’em up in eggs, but now that eggs are 5bux/dozen…
Wondering how to make a decent hot-sauce that’d keep for a while.
Do they last very long in the fridge?
Innernette has it covered:
I’m starting some seeds this weekend and plan to save bottles for making my own sauces later in the year. Looks fairly easy.
They don’t usually “go bad” except for mold. Then, they’ll develop black spots in the flesh, and/or the area around the stems grows white’n’fuzzy. And even then, you can cut out the “bad parts” harmlessly. One or the other will happen before they get shrivelly.
I had these over a week and they’re still looking quite good as of last night, but I don’t want to wait ’til they’re already going bad.
Eww. Anything with vinegar is a definite turn-off. I don’t even like tabasco for that reason.
I was wondering if just slicing/mincing in oil would be enough, or if it has to be heated/cooked at some point.
Heat from frying ’em before tossing in some eggs definitely kills a lot of the heat and just leaves a nice warm glow instead (which ain’t bad, as it still imparts a nice flavor), so that kinda defeats the purpose of keeping whole peppers.
You’re on your own there mang.
I guess it’s probably possible to make a vinegar free hot sauce, but it won’t keep well or taste as good imo. I don’t want the vinegar to be super forward, but it’s going to be in virtually any hot sauce you’re likely to see for sale. 15 of the 15 bottles I have on hand list it as an ingredient.
Some hot sauce has vinegar, some doesn't.
I only buy hot sauce without vinegar as I don't like the taste of vinegar.
I don't know how to make hot sauce, however.
I make my own when I can. I use El Pato Japaleno Salsa ( I don’t care for vinegar-based hot sauces/salsas) or something similar and add my own chilies to it, either dried or fresh. Seal the container and let it sit for a couple days, shaking it every so often. I like it very hot so I grow my own. I grew ghost peppers in 2018, and some Trinidad Scorpions last year. Each over 1,000,000 SHU’s. The ghost peppers don’t taste great, but the Trinidad Scorpions do and are hotter, but the heat is different. They don’t last long though and go bad in a week or two.
Have a couple of favorites you recommend in that space?
There's only two that I use on a regular basis.
They have a similar flavor - one just pours out of the bottle too fast for some applications.
Thanks. Both of those are actually on my list to try when I see them. Saw Valentina Black the other day but they only had the huge 34oz and I wasn’t ready to commit. It does appear to have vinegar listed as an ingrediant though btw.
Tapatio interestingly does not have it, but does list acetic acid, which is the most concentrated compound in… vinegar.
Whoa. That Tapatio guy looks like the My Pillow guy…
Valentina Black does have vinegar, but not very much of it.
Neither of the two hot sauces that I use taste like vinegar.
I actually haven't tried that many hot sauces.
I just tried some of the cheapest ones, was happy with them, and quit experimenting.
However, if I'm at a restaurant and they have different hot sauces to try, I will try them.
Yeah that’s good to know on those two, will try to pick them up soon.
I’m generally fine with vinegar, but don’t want it to be the first or only thing I taste in my hot sauce. All of the bottles I’ve picked up recently seem to strike the right balance where it’s there as a preservative and provides some tang, but is restrained enough to let the peppers and other ingrediants shine.