Hot sauce?

[guideright]

Marie Sharps is awesome! Also like Habanero sauce by Spice Exchange - out of Belize or Costs Rica - not sure which - but very flavorful - highly recommend! Check out Marshall's and TJ Max for a great deal!

I'm an aspiring hot sauce aficionado lol. Just ordered the following. Anybody have experience with these?

Virginia Gentleman VG90 Bourbon Chipotle,

Marie Sharp's Hot Habanero Hot Sauce

Fighting Cock Kentucky Bourbon BBQ Sauce

Lottie's Traditional Barbados Yellow Hot Pepper Sauce

Pappy's XXX White Lightnin' BBQ Sauce

Valentina Hot Sauce

Matouk's (New) Soca Hot Sauce

PAIN 85% Hot Sauce

PAIN 95% Hot Sauce

PAIN 100% Hot Sauce

Iguana Bold Gold Habanero

[oliverdst]

Hey, guys, do you have any webstore to recomend?

[cigcars]

I tried one of these once (forget which - like it matters ) and nearly passed out. Had to leave the restaurant and go for a little walk. The wait staff thought it pretty funny.

A very good friend of mine on my old job in Atlanta told me about his travels to Louisiana which is famous for their HOT buffalo wings. He was at this restaurant there where they were offering mild, medium, hot, then 5 alarm, etc. buffalo wings. He chose the mild wings there. He said that he had a cold at the time - and that his whole head and face was just streaming water those "mild" wings were so hot! BTW his cold was gone too afterwards! As for the "hot" and "5 Alarm" selections he's seen people who opted for those and watched them suddenly grab their mouth with both hands and dash out the door, "and they weren't seen no more!"

[ogus]

http://www.fortmillscliving.com/local-business/puckerbutt-pepper-company/

the Guinness world record holder is two miles from my house I can pick up a bottle and hand deliver to you in Atlanta Mike

Oz

[Bartolomeo]

Great piece tonight on 60 Minutes on the Tabasco brand and family

Bart

[HaterProof]

Tabasco Habanero is my staple

-Matt

[alloy]

I go for Crystal hot sauce. A lot more vinegary (is that an adjective?).

[nikonNUT]

Not a huge fan of hot but there is a roasted pineapple habanero relish (?) that is fantastic on pork roast. Also good over a block of cream cheese with chips My other favorite is a homemade ghost pepper vinegar sauce. Hot but short lived. Love it over all kinds of stuff.

[cigcars]

Great piece tonight on 60 Minutes on the Tabasco brand and family

Bart

Saw it. Didn't realize the Machelhenny's were the prime sole source behind Tabasco's here

[GernBlansten]

Virginia Gentleman VG90 Bourbon Chipotle,

Really interested to hear your thoughts on the above!

[Skyfall]

I've got two good recipes for Hot Sauces. 1) Is a Hot Sauce like Tabasco or Crystals 2 Is what we in Texas call Hot Sauce, but most people call it salsa.

1)

20 tabasco or serrano chiles, stemmed and cut crosswise into 1/8-inch slices, or 12 very ripe red jalapenos (about 10 ounces)
1 1/2 tablespoons minced garlic
3/4 cup thinly sliced onions
3/4 teaspoon salt
1 teaspoon vegetable oil
2 cups water
1 cup distilled white vinegar

Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.

Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.

2) Texas Hot Sauce (Salsa)

1 Large tin of whole peeled tomatoes

2 cloves of fresh garlic (or for a less aggressive garlic taste use a tablespoon of garlic powder)

juice of one lime

teaspoon of sugar

teaspoon of kosher salt

teaspoon of cracked black pepper

teaspoon of cumin

1 and a half red onion of yellow sweet onion

1 large handful of chopped fresh cilantro leaves

2 jalapeno peppers

1 poblano pepper

1 serrano pepper

Remove seeds and membrane if you want less heat. If a more vegetal flavor is desired replace the Serrano and Poblano with Anaheim and Banana peppers.

For a very mild hot sauce, only use 1 and a half jalapenos, no other peppers.

Pour tomatoes and liquid in a food processor

roughly chop onions and add to food processor

add garlic whole or powder

add lime juice

add seasonings and sugar

add cilantro and peppers

Pulse in the food processor to combine. You can make it as chunky or as smooth as you like, I like somewhere in between.

Taste it with a tortilla chip, add extra seasoning to taste, Usually might need more salt, lime or cumin.

DO NOT IMMEDIATELY SERVE.

Place in an airtight container and refrigerate for AT LEAST an hour before serving.

Before serving, taste again. Flavors have co-mingled now, so check your seasoning again.

* for an earthy/smokier sauce, roast the peppers over a fire and also add dried red peppers.

Serve with good tortilla chips, not any of the name brand BS that tastes like cardboard. Either make your own, buy a bag to go at your favorite Mexican restaurant (not fast food) or travel to your local Mexican Market, they usually make their own chips daily. If all else fails, try to source the following.

Julio's - by far the next best thing! you can order online here!!!

http://www.julioscornchips.com/history.html

Enjoy, no need to worry about shelf life, bowls of this hot sauce don't usually last more than an hour or two if you have hungry eaters.

[dangolf18]

Really interested to hear your thoughts on the above!

I'll report back as soon as I get my order!

[finecigar]

Love the Ring of Fire Habanero, Dave's Ghost Pepper Naga Jolokia, and flakes of Trinidad Scorpion Moruga. All in small amounts though. I am not a heat freak but I do enjoy adding a bit of a kick to stir-fry, meats, etc.

[canadianbeaver]

Saw it. Didn't realize the Machelhenny's were the prime sole source behind Tabasco's here

Saw this and it was so interesting. The guy who runs the company had a great smile but man, Morley Safer is getting old.

[Peacock]

El Yucateco XXX and "rooster sauce" are my ketchup replacements. Great stuff

X2 on the Yuc....they make a red that is delicious. The Green and the XXX are a little spicier..

[earthson]

We make a green pork chili with Serranos, roasted Poblanos and Chipotles - I make breakfast burritos with this and add fresh chopped jalapenos for a little extra zing! Even brewed a Serrano chili beer one time.

Recipe!

[earthson]

I make a red and green habanero sauce every year. For some reason balancers grow well here in Tennessee regardless of the weather

[Habana Mike]

Recipe!

Well, if I must.....

For the green chili:

Dice up a full untrimmed pork loin (we used to use a butt though the loin works just fine and still puts more than enough fat in for flavor).

Roast, peel, deseed and dice a dozen Poblano peppers - they peel easier if you put them in a paper bag for a few minutes after they come out of the oven.

Take a crock pot set to low, throw in a dozen cloves of garlic, half dozen canned chipotle peppers in Adobo sauce, 3-4 chopped Serrano peppers (or Jalapenos), a diced onion, the pork chunks, touch of salt and the Poblanos.

Fill with chicken stock and let it do its thing.....stir occasionally and add roux to thicken after 4-5 hours. Crank the pot to high until it thickens.

I figure it's done when I can smash the cloves with a spoon and the pork is starting to fall apart.

For the breakfast burritos:

Heat a cup or so of the green chili, drain.

Scramble a few eggs.

Chop some cilantro, red onion and jalapenos.

Warm some tortillas.

Throw the chili in with the eggs, add the other stuff and a handful or two of Mexican cheese mix.

Wrap, roll and eat! Hot black coffee really makes the heat come through

For the beer:

Brew up a batch of pale lager and bottle. Toss a Serrano pepper in each bottle before capping.

Wait a couple of weeks and have one of these with the burrito, even better than coffee!

[dangolf18]

Tried the Lottie's Yellow Hot Sauce, Marie Sharp's Habanero, and the Virginia Gentleman BBQ one. Favorite flavor wise was the Sharp's. The Lottie's which uses scotch bonnet was quite hot (really hot). Wasn't a fan of the VG BBQ. Good spice but not smoky thick enough for my liking. For BBQ Baby Rays is good and Peter Luger is awesome.

[poorman]

Melinda's Original

Habaneros and Carrots love it.

[Skyfall]

This is one of my go-to's, especially for eggs and breakfast tacos.

It's Habanero and Carrots too.

[Habana Mike]

This is one of my go-to's, especially for eggs and breakfast tacos.

It's Habanero and Carrots too.

+3 on the Sontava, another I've loved though I think I'm out of these.

[ImTripN2]

Put me down as a spice lover too. For a rich tomato based hot sauce I like Pico Pica on stuff like tacos, and for a thinner more spicy sauce I like Salasa Don Julio. Mostly tho, I prefer to cook the flavor into the food instead of pouring it on top. We make batches of habanero chili oil to cook with. It is garlic and habaneros sauteed into mush, then mixed with olive oil and carmelized onions, Use it just like any cooking oil and it's great for anything fried like fajitas, stir fry or hash browns. Also make a batch of a red salsa from curry paste, thai, serrano and habanero chilies and tomatoes for stuff like pasta sauce or any red sauce. Both keep well in the fridge and add an incredible depth of flavor to any spicy dish.

[socapots]

Love the Ring of Fire Habanero, Dave's Ghost Pepper Naga Jolokia, and flakes of Trinidad Scorpion Moruga. All in small amounts though. I am not a heat freak but I do enjoy adding a bit of a kick to stir-fry, meats, etc.

Trying to grow some of these scorpion moruga peppers. Last year not even a flower. overwintering the plant now b with hopes of a head start this spring. Not looking good for nature's way though. Still way colder then it should be.

[worlok]

I make my own hot sauces. I make everything from sweet to sour to middle of the road. Mild, hot, super hot etc...

I am particularly proud of my mango pineapple one, and also the pepper sauces. I made one recently that had poblanos and smoky chipotle but I always throw in some ghost pepper or trinidad scorpion, or some other mix of super hots. The reddish brown one I recently made with the smoky stuff also had some brown sugar in it (but not too sweet)

I once made a sauce I called "tropical death sauce" which had things like mango, apple, banana, but it was so hot. I threw in the kitchen sink of super hots. A friend of mine from India and his wife loved it so I gave them a large jar of it. This guy told me that as hot as Indian cooking is, they don't really use hot sauces the way we do be he's a new convert.