The Hot Sauce Thread

[Too Tall]

At Spring Camp I serve cuban black beans and rice for lunch. Campers and I have gotten into a friendly hot sauce competition. This opened my eyes that there was more to this hot sauce business than "just hot".

Here are two hot sauces that are on nobody's radar and are bloody good for daily fare.

Marie Sharps Habanero Pepper Sauce - This has intense pepper, a little vinegar. If you love the taste of Habanero Salsa without lots of additions this will make you happy. Go figure? Marie Sharps!!!


Grace Scotch Bonnet Sauce - Look for this in the throw out bin. This is inexpensive and prob. the last thing you'd look for in a scotch bonnet hot sauce. It's the real deal. When my Jamacian buddy is over for a visit this is what I put out. Scotch Bonnet tastes a little sweet and is very intense. Great with fish.


Next

[maunahaole]

Delish Bajan Pepper Sauce.

The fires of hell in a bottle, straight from Barbados. Good stuff.

Delish Products Ltd - Delish in any dish!

[rmplum]

My co-worker and I ship this to ourselves by the case from Cali.



Not the hottest, but great on everything.

[sonny]

in my household our philosophy is this:

tapatio: its cheap and tasty, put it on EVERYTHING!
aardvark habanero: not so cheap, really out of this world, put it on EVERYTHING!

[quickag]

The cross-eyed cajun guy in the commissary meat section sold me this ultra death shit. Don't buy hot sauce from cross-eyed cajuns. One drop and the sauce is delicious for about 10 seconds...and then hell breaks loose in your mouth.

It's so hot it gives me the hickups.
It made people throw up last time I had it out at the house.
I imagine it causes some kind of internal bleeding.
It's so delicious that I put it on everything.

It's a vicious cycle...a delicious vicious cycle. I like the stuff with the wooden top on it, too. Not really spicy but good taste.

[rmplum]

The cross-eyed cajun guy in the commissary meat section sold me this ultra death shit. Don't buy hot sauce from cross-eyed cajuns. One drop and the sauce is delicious for about 10 seconds...and then hell breaks loose in your mouth.

That sounds a little like this;



though I don't particularly care for the taste. One drop is all it takes though. Seriously.

This is the text on the back of the bottle:

[christian]

Since this is Vsalon, not HSsalon, I'll admit that I'm a hot sauce philistine. Get me another bottle of Cholula every two weeks, and I'm good. I love those Arbol and Piquin peppers. And the wood top.

[RIHans]

I was cooking at a pals house a few years ago, and wanted to jazz up some rice going with the fish...
I expected some Tabasco, Franks, normal shit. He gave me this stuff, I tried a small, small bit, to judge how
much to use.

Last thing I tasted all nice. The tongue was gone, on fire.

[rydesteel]

Melindas has always been a favorite of mine lot's of flavor in the original and plenty of heat. The red Savina is really tasty though and a bit warmer as well.

[ZenNMotion]

If you come to my house for African food, you find my favorite sauce on the table, Nali Peri Peri from Malawi. I first tried it in an attempt to sterilize a plate of dubious fried fish in a dusty market in Lilongwe. It has a rich, smoky, slightly sweet flavor, a little thick, not vinegary, and moderate on the Scoville scale- safe for guests who aren't too timid. I have a couple bottles left but was happy to hear that it's being imported into the US, so I'll have to Google a source as my business in Malawi is sadly finished. All hot countries have their local hot sauces, I have a cabinet full and keep my eyes open where there's truckers, markets and street food, amazing what you can find if you keep your eyes open and look hungry and friendly . I found a video too- support a local African product! Time for a fish taco...

[spopepro]

Harissa counts as a hot sauce, right? This was ancho, guajillo, and arbol chilies, plus mint, garlic, lemon juice, caraway, cumin, and coriander. All by hand, no blender.

[Too Tall]

That looks amazing. I LOVE good Harissa.

[choke]

Lately I've been enjoying the Cholula Green Pepper - it has a good flavor and just the right amount of heat for me.

As for great names, this one is easily my favorite (and it's really a pretty decent sauce).

[Wordbiker]

I also made a chipotle sauce in an attempt to replicate one of my favorite bottled sauces:



While Bufalo claims "very hot", it isn't. More of a tangy and smoky flavor, great on tacos for some real zing.

My sauce was simply canned chipotle peppers in adobo sauce blended with vinegar and salt, then reduced to meld. While not as bold as Bufalo, it has the same flavors. I'd love some suggestions on how to get that same taste if anyone else is a fan.

I also made a bourbon chipotle cherry BBQ sauce for pulled pork that came out excellent...but this is the hot sauce thread.

Now, if I could figure out how to smoke some serranos I'd love to approximate this: