The Hot Sauce Thread

[Too Tall]

Are they Tamarinds or sour plums?
Ever have Mexican dried sour plums coated with chili and salt?
- Garro.

that was my first thought. I'm not sure if it rude to ask but can't get over how awesome they are.

*Steve you put me on the right track. Found the exact recipe, except this is chunks of tamarind with the seed attached. Very rough.

http://www.vahrehvah.com/indianfood/...illies-pickle/

[bcm119]

Melinda's has a Naga Jolokia sauce now (the "Ghost Pepper"). It is very hot, too hot to be of much use to me. Still, interesting to try, as you don't see these peppers much. I found Naga Jolokias at the Berkeley Bowl fresh, and I underestimated them. One of them rendered a red lentil soup I made almost inedible, and made for a busy morning in the can.

I much prefer the habanero-carrot-vinegar based hot sauces, my favorites being Melinda's XXX, Marie Sharps, and Yucatan Sunshine.

1520NJ.jpg

[Shinomaster]

Melinda's has a Naga Jolokia sauce now (the "Ghost Pepper"). It is very hot, too hot to be of much use to me. Still, interesting to try, as you don't see these peppers much. I found Naga Jolokias at the Berkeley Bowl fresh, and I underestimated them. One of them rendered a red lentil soup I made almost inedible, and made for a busy morning in the can.

I much prefer the habanero-carrot-vinegar based hot sauces, my favorites being Melinda's XXX, Marie Sharps, and Yucatan Sunshine.

1520NJ.jpg

Looks good. My brother just got me hooked on this stuff. El Yucateco

[Human Epic Jolt]

like

ccccc.jpg

[Tom Kellogg]

Mine.

[sashae]

Inspired by garro...

1lb scotch bonnets, large handful of habaneros
1.5c white vinegar
1 head garlic
1/2 onion
salt
whole large carrot
one red pepper (for color)

steve -- do you have a recipe for those green salsas you mention? I'm heading to that huge pepper festival in PA next weekend and intend to pick up some good raw materials. Any suggestions would be appreciated.

[Shinomaster]

Inspired by garro...

1lb scotch bonnets, large handful of habaneros
1.5c white vinegar
1 head garlic
1/2 onion
salt
whole large carrot
one red pepper (for color)

steve -- do you have a recipe for those green salsas you mention? I'm heading to that huge pepper festival in PA next weekend and intend to pick up some good raw materials. Any suggestions would be appreciated.

Ouch.

[steve garro]

Inspired by garro...


steve -- do you have a recipe for those green salsas you mention? I'm heading to that huge pepper festival in PA next weekend and intend to pick up some good raw materials. Any suggestions would be appreciated.

Here is Red (lately I have been leaving out the chipotles)
Steve's Salsa de Arbol/Chipolte {red} 1 full bag ripe roma tomatoes - about as big as your cabeza. 4oz. dried chili de arbol. one 7oz can whole chipoltes. 1 1/2 cup white vinegar. 2 T. salt. two generous pinches of dried whole leaf mexican Oregano. about 1 1/2 cup hot water. preperation: de-stem all the dried chili de arbol, keep the seeds. set aside. place all the tomatoes in a pot & top with water to cover. heat until tomatoes begin to split & drain all water but 1 1/2 cup. blend all ingredients in blender except for the oregano, stir it in afterwards. makes about one gallon. let the salsa sit in a glass gallon jar for 24hrs. unrefrigerated on a cool countertop to blend before dividing to glass jars to freeze. zip-locks work, too. leave 1" space for expansion. at first the salsa will be almost inedibly hot but cools drastically to the taste after a few days. a few chili tepin can be blended in for a fruity/hotter flavour as well..........

And Green: take two whole heads of garlic & clean and lightly brown the whole cloves in a T. of olive oil until lightly brown. clean and blanch a bag of tomatillos as big as your head until they turn bright green, drain. take 1.5lbs of roasted mild green Hatch chili & peel and de-seed. take a 28oz can of jalapenos en escabeche {sliced, in vinagre, with carrots} skin one large white onion. mix all ingredients in a blender, including all the fluids in the pickled jalapenos. add whole serrano peppers to taste {at least 5-10} for added heat & salt to taste. blend. will keep in glass or freeze fine. makes about a gallon. kick ass! can be used to slow cook pork in with some cumin & lime ala Cubana. if Nopalitos are in season you can throw some of those in too............Enjoy!
- Garro.

[Shinomaster]

One of my favorite dives/taquerias is in Tri-Cities Washington, and they have about five killer homemade salsas. One of these is green with a lot of garlic and I'm guessing avocado. Does anyone have a recipe for such a sauce? I like green salsa when it isn't super tart.

[steve garro]

? I like green salsa when it isn't super tart.

= less tomatillos.
- Garro.

[Shinomaster]

= less tomatillos.
- Garro.

That's what I thought but what do you in its place? Jalapenos? Serranos? Anaheim peppers?

[al415]

This stuff is my favorite bottled hot sauce. Made locally and in small batches:

Mazi - The Very Best Piri Piri Sauce and Gourmet Catering

Mazi.jpg

[Dorman]

Last night I made buffalo wing sauce with Cholula (original) and it kicked butt.

Equal parts butter and hot sauce. Melt and blend. If you like it hot add a drop or two of Dave's Insanity Sauce to bring the heat up.

[steve garro]

That's what I thought but what do you in its place? Jalapenos? Serranos? Anaheim peppers?

Sure, or a big fat white onion if you don't want to up your heat scale.
- Garro.

[Too Tall]

Let's get this thread going again. Thanks to Garro I'm addicted to little red hell peppers and burning thru a bottle of hot sauce each week....thank you.

This the growing season. Who's making fresh salsas or sauce for preserving?

[Shinomaster]

I want a Mayan Habanero salsa recipe.. This taqueria next door cooks whole tomatoes, garlic, onion and habaneros on their griddle and then tosses them in a blender with cilantro I think.. pretty awesome. The stuff in little bottles is too expensive for my addiction. I seem to have killed half my taste buds with habaneros.

[darkmother]

Does anyone have a recipe that approximates Bajan hotsauce? I'm thinking of the one that is based on mustard and scotch bell peppers. I can't find it for sale locally, and I like it on just about everything.

[Too Tall]

I want a Mayan Habanero salsa recipe.. This taqueria next door cooks whole tomatoes, garlic, onion and habaneros on their griddle and then tosses them in a blender with cilantro I think.. pretty awesome. The stuff in little bottles is too expensive for my addiction. I seem to have killed half my taste buds with habaneros.

Add some acid (vinegar of some sort) and you have it dewd.

[Mabouya]

Right now I am using Trader Joes habanero hot sauce- its pretty good.

I was going to bump this thread to mention TJ's Habanero Hot Sauce, but a search showed that LL beat me to it three years ago. I figure I'll do it just the same - winter's always a good time to talk heat.

Right now this is my go-to hot sauce. Not as hot as Dave's Insanity Sauce (which in my opinion is hotter than it needs to be - one extra drop in the wrong place and you'll be crying for a while) but it definitely gets your attention right off the bat. The flavor isn't quite as complex as the Marie Sharps mentioned up-thread (which is one of my favorites) but it's definitely worth a shot, and easy to find (if you have a TJ's nearby). Made in South Africa.

[Too Tall]

Thanks for the bump.
Marie Sharps, yes! Can't keep it on my shelf.
I found a really good siracchi sauce.