Hot sauce recommendations

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Lightbringer
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Pulsar wrote:
And a note on colon cleanser. In my younger days the convenient store down the street from the mill I worked at sold a 1lb beef and cheese burrito called “The Bomb”. I loved them, being gross and tasty at the same time. But I would call them my “unscheduled 15”, as in at some point in the day I would be spending 15 mins in the bathroom.

Try the halal cart by me next time you get to nyc. 15min in the can is just Round 1…

Just when you think you’re safe… rumblerumblerumble… nope, not yet.

And I ain’t the only one. Some other folx have the same reaction. Big Smile

When I go to my usual chinese-food place, even though they know me, I still ask for stuff “chinese spicy, not american spicy”. They usually dumb it down for the anglos. When I snicker and say, “I’ve been very bad… make me hurt”, they usually do. Big Smile

I like the concept of that beef’n‘cheese burrito. Just t’other day I had LD50 of White Castle bellybombs. They’ll crater your innards but good. No spice, just… grease? Kaboom…

They have ghost-pepper cheese as an option. I didn’t want to wait for a “special order”, as they were preparing in advance, so I figured “regular” cheese would already be on-tap.

I still wanna try that, though. No idea just how spicy they’d make it for muggles.

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raccoon city
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Well I put some a small amount of Green Dragon hot sauce on some Cheddarwurst smoked sausages.

It tasted quite good, but the sausages by themselves taste good.

Then I put a generous amount of hot sauce on some bland-tasting taquitos.

Delicious!

 

It's official.

I'm hooked on hot sauce.

I think I'll get some red hot sauce to mix things up.  :BEER:

The Miller
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Hahaha hahaha
J-Dub7, sorry for not responding sooner
Funny!

No it is freaky, after the last winter a pepper plant grew back, I cut it at ground level when harvesting , it was in a pot with 6 others and I had the pot inside to get camomile going that had spread its seed in it.
It has been growing but no flowers or fruit. No pepper

I did got a few peppers from my neighbors , grown from seed of a pepper of his place of birth, the island or Reunion
They are hot
I cut them and put them in balsamic vinegar to see what happens.
Because of this topic just tasted, not really hot
So I dunked it all in a glass container, added a fee dried out peppers and hand blended it down.

Hmm it is hot, but also very sweet and acidic because of the balsamic vinegar.
Gonna wait a few days and see what to fo with it to get a nice hot sauce.
It has potential for sure

cccpull
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I don’t know if it’s something I would recommend, but it is as hot as I will go. There are tasty sauces that have already been recommended, but I can’t say I can actually taste or feel after adding this to my food. It’s more of a guest who comes to dinner and asks, “do you have any hot sauce?”, and you answer, I might have something. Evil

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raccoon city wrote:

Well I put some a small amount of Green Dragon hot sauce on some Cheddarwurst smoked sausages.

It tasted quite good, but the sausages by themselves taste good.

Yeah, I wouldn't use this Green Dragon on sausages.  I typically use spicy mustard, if anything.

 

Quote:
Then I put a generous amount of hot sauce on some bland-tasting taquitos.

Delicious!

Yes, the nice thing about this sauce is that it's not overly hot, so you can just increase quantity to give your food more of a kick, if desired.

 

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I spent a few months driving around Central America a few years ago. We found a few stand outs during this time.

Marie Sharps from Belize is killer! It’s got a great flavor (Carrot!) and plenty of heat to go with it. Just read the reviews: “ https://www.amazon.com/Marie-Sharps-Belizean-Habanero-Pepper/dp/B000FH24... https://www.amazon.com/Marie-Sharps-Belizean-Habanero-Pepper/dp/B000FH24...

We also found out about chile cobanero from the northern part of Guatemala. I haven’t been able to get my hands on it since getting back to the states, but it has a wonderful smoky flavor to it. We did a great Potato bacon soup with some of it in it. https://www.thespruce.com/all-about-cobanero-chili-pepper-3111641. If anyone can get their hands on this please tell me!

John-Galt
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Prometheus wrote:
have u guys tried Scotch Bonnet peppers?

it has a heat rating of 100,000–350,000 Scoville units.

i usually just chop some up and put it in my food. i soak the left over in olive oil for later.

Oh ya, Scotch Bonnet peppers. The main ingredient of my all-time favorite hot sauce – Matouk’s West Indian Hot Sauce.

Available many places online, but much cheaper ($3.99) at a local Asian market of all places.

http://www.hotsauce.com/Matouk-s-Hot-Sauces-s/113.htm
https://www.amazon.com/Matouks-West-Indian-Sauce-Ounce/dp/B003XRAI5O
https://www.pinterest.com/pin/168251736050171397/
http://hotsauceproductreviews.com/matouks-west-indies-hot-sauce/
http://www.complex.com/pop-culture/2013/04/25-awesome-hot-sauces-that-ev... – #13 on this hot sauce list.

raccoon city
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J-Dub74 wrote:

Huy Fong also makes my favorite soup spicer-upper Sambal Oelek.

Add some of this to cheap store bought Ramen and you’ll think that 25 cent meal is liquid gold! Big Smile

I bought a bottle of this today, and tried it by itself, and with taquitos.

I don't like the flavor.

I'll stick to Green Dragon hot sauce.  8^)

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keltex78 wrote:

To kick the smokiness and heat up a bit, the El Yucateco Black sauce is also very good:


Thanks for the recommendation. Just picked up a bottle of this. Very nice and the smokiness makes it quite unique.
raccoon city
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After going to a Mexican dinner and trying some Tapatío hot sauce, I bought some for home.

Tapatío

The flavor is good, and it's pretty hot.

Overall I like it.

joechina
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Bump,
anything new in the field of hot sauces?

DB Custom
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I stand by my favorite, Pucker Butt Pepper Company Carolina Reaper Hot Sauce or the more concentrated Reaper Squeezin’s

DB Custom
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Just to show I’m not just grabbing pics off the internet, my bottle of Reaper sauce… I’ve been eating Habanero’s for 25 years, this stuff is different! It’s slow going, you just have to be careful and measure out drops at a time (ok, so I get carried away and pay the price, but still)

keithd
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DB, where did you get yours? I’m stationed overseas, but my folks live in Houston.

DB Custom
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Ordered it online from Pucker Butt Pepper Company

Seeds too, I’ve got blooms coming out on my plant. Big Smile

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Keepin’ the “B” in BLF

Don wrote:
It sounds like the XM LEDs won’t really be suitable for flashlight use. Pity…

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I love me some Cholula on mexican food. Love
I really like hot stuff, right to the point where you get a little red faced and your eyes begin to blur with water in your eyes type stuff.
My father-in-law gave this to me for Christmas several years ago.

.
Holy Moly! This stuff is extremely HOT! Oops I add about 5 drops to a full bottle of Cholula to bring the heat up, good stuff.
I can take a tooth pick and get one drop out and put in a big bowl of chili, and Oh man will it clean your sinuses out. I have tried 2 drops to a big bowl but that makes my eyes water to much, a little to much heat. Just using a drop here and there this stuff will last me forever.
If you like hot stuff just add a few drops of this to your favorite sauce, it will make grown men cry. Big Smile
Do be careful!!!!

Lightbringer
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Blackbeard wrote:

We (at work) used to get that from an eatery when they’d leave the bottles unattended. Evil

Good stuff, but I could chug that straight from the bottle. Nice and tasty, but not terribly “hot”.

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Lightbringer
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moderator007 wrote:
Holy Moly! This stuff is extremely HOT! Oops I add about 5 drops to a full bottle of Cholula to bring the heat up, good stuff.

This is the kinda stuff you’d spike your lunch with if someone at work kept swiping it.

Guessing there ain’t much flavor to it, just the heat. Kinda the hot-pepper version of Everclear…

Looks like a small bottle (1.whatever oz), but should last forever, as long as it doesn’t burn its way through the glass.

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i have about 20, and this is one i go through the fastest

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I like this one

keithd
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I put this stuff on nearly everything. If you complain that regular Tabasco has little flavor, Chipotle Tabasco has a nice smoky flavor. Excellent on pizza.

Lightbringer
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keithd wrote:
I put this stuff on nearly everything. If you complain that regular Tabasco has little flavor, Chipotle Tabasco has a nice smoky flavor. Excellent on pizza.

I never much liked the vinegar-y quality of tabasco, though.

‘Though one exception was Tappett’s Looziana Red Devil Hot Sauce, which I used to like on certain kinds of chinese food.

Was a bit… “tangy”… but still had a nice flavor otherwise.

Imagine the chipotle would give any sauce a nice sweet-smoky flavor, so would probably cut the tang somewhat.

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https://pepperjoe.com/

He’s got some hot sauces, some seeds and whatnot to do your own thing.

I like spicy, but I actually start perspiring when I read any of the hot sauce sites, or go into the hot sauce stores.

It’s actually uncanny. My brow is now tingling just looking at the site above for 30 seconds.

Chris

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It seems less choice here than for you sophisticated lot.

For us, hot sauce is a west indian (i.e. caribbean) tradition, which we have embraced.

Readily available in decent UK shops are:

http://www.leviroots.com/product-details/_/original-reggae-reggae-sauce/...

Very mild but inoffensive to guests who love it (and is famous due to appearance on Dragons’ Den, Google it, and has made many millions of £ for the Levi, and his investor):

1.3% Scotch Bonnet.

Makes a great cooking marinade, as well as a splash-on sauce.

He also makes a hot version, but not so readily available. The herb and spice mix lifts it above most, it’s not just about the chilli content.

Hot: http://www.enconasauces.co.uk/product-range/caribbean/encona-west-indian...

(I like this)

50% habanero, scotch bonnet and bhut jolokia. No sophisticated spices, just onion, mustard and garlic. Nevertheless it works in my cooking where seasoning is down to me.

I don’t know what the varieties mean, but I know what I like.

As I like a dash of Tabasco (green label Habanero) in my tomato juice along with some special 18 months matured (more like 36 months now) Lea and Perrins. A spot of Thai fish sauce adds a touch more “Umami” for perfection, for the sophisticated palate.

Edit: I’ve researched bhut jolokia, and apparently it is “ghost chilli”, the world’s hottest pepper. Might explain why I like my Encona extra-hot sauce.

Factoid: dogs don’t have chili receptors, which might explain why my one wolfs down any left over curries and chilies no matter how hot, even pizzas that I can’t eat due to smothering with the hottest raw green chilies. No adverse effects afterwards.

keithd
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Tom Tom wrote:
Factoid: dogs don’t have chili receptors, which might explain why my one wolfs down any left over curries and chilies no matter how hot, even pizzas that I can’t eat due to smothering with the hottest raw green chilies. No adverse effects afterwards.

Is that so? Explains why I can give habanero chips to my Jack Russell. I don’t do it often, but when I’m eating really hot chips (crisps to you Brits) she keeps begging me for one and I’m like, “Alright, but it’s your fault if you don’t like it.” Lo and behold, she comes back asking for more!

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Lightbringer wrote:
moderator007 wrote:
Holy Moly! This stuff is extremely HOT! Oops I add about 5 drops to a full bottle of Cholula to bring the heat up, good stuff.

This is the kinda stuff you’d spike your lunch with if someone at work kept swiping it.

Guessing there ain’t much flavor to it, just the heat. Kinda the hot-pepper version of Everclear…

Looks like a small bottle (1.whatever oz), but should last forever, as long as it doesn’t burn its way through the glass.


That’s about it, just heat. But I like heat just not this much for straight sauce. Its really good when you add a few drops to a bottle of cholula sauce or sriracha sauce. Most grocery store sauce have flavor and mild on the heat. This stuff just adds heat without messing with the flavor or food. One drop especially good in a big bowl of chili.
Lightbringer
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keithd wrote:
Tom Tom wrote:
Factoid: dogs don’t have chili receptors, which might explain why my one wolfs down any left over curries and chilies no matter how hot, even pizzas that I can’t eat due to smothering with the hottest raw green chilies. No adverse effects afterwards.
Is that so? Explains why I can give habanero chips to my Jack Russell. I don’t do it often, but when I’m eating really hot chips (crisps to you Brits) she keeps begging me for one and I’m like, “Alright, but it’s your fault if you don’t like it.” Lo and behold, she comes back asking for more!

Birds, too. They eat the peppers and crap out the seeds.

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Tom Tom
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Lightbringer wrote:
keithd wrote:
Tom Tom wrote:
Factoid: dogs don’t have chili receptors, which might explain why my one wolfs down any left over curries and chilies no matter how hot, even pizzas that I can’t eat due to smothering with the hottest raw green chilies. No adverse effects afterwards.
Is that so? Explains why I can give habanero chips to my Jack Russell. I don’t do it often, but when I’m eating really hot chips (crisps to you Brits) she keeps begging me for one and I’m like, “Alright, but it’s your fault if you don’t like it.” Lo and behold, she comes back asking for more!

Birds, too. They eat the peppers and crap out the seeds.

Well, I did say it was a “factoid” (look it up). Nevertheless my dog will eat and thrive on hot stuff that is even beyond me. Apparently they have much less sense of taste than humans, despite their superb noses/sense of smell.

And when cooking curry or chili etc. he is very enthusiastic as soon as he smells what’s going on. Although roast chicken is his favourite (knowing he will at least get to lick out the roasting dish and any surplus gravy, thereby assisting the dishwasher)

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