Moxie Mike
Full House
Well, I'm not a man of the world like you, so my experience with hot saucesis limitedneeds expansion.Bu
Consider it done my friend
THE HOT SAUCE THREAD (3 Viewers)
- Thread starter Big Jilm
- Start date
Consider it done my friend
OP
OP
Big Jilm
4 of a Kind
This is not hot sauce - but a local Oregon company making some outstanding tasty HOT salsas. Same flavor but varying degrees of heat based on the concentration of some of the hottest peppers in the world including the Carolina reaper, trinidad scorpion, and the ghost pepper. They nailed a delicious smoky hot salsa that is not too crazy -- I have only had the holy smoke and the oh my goodness
Señor Tony
3 of a Kind
Not sure if this is common in the USA or not but I picked up a bottle of this at my butcher in Aus on impulse and now am very much addicted to it.
detroitdad
Royal Flush
I don't keep a ton of hot sauce on hand. One of the best hot sauces I recently had was in Florida. @Darson makes his own. Its sales worthy imo.
This thread reminds me of when I used to garden. I loved hot peppers. I grew habanero's, jalapenos, chili's, ect..... Mid 90's we lived in a much smaller house. While the wife and "two kids" were out I decided to try and make my own hot sauce using habanero's, tomatoes, ect...
I don't remember the exact process. I think I cooked it down a little. Then I transferred it to a food processor. After I was done I removed the lid and took a whiff. At that point I realized that I just created tear gas and released it into the house lol.
I had to open all the windows and doors. Turn on all the fans. It still took hours for the house to air out lol.
This thread reminds me of when I used to garden. I loved hot peppers. I grew habanero's, jalapenos, chili's, ect..... Mid 90's we lived in a much smaller house. While the wife and "two kids" were out I decided to try and make my own hot sauce using habanero's, tomatoes, ect...
I don't remember the exact process. I think I cooked it down a little. Then I transferred it to a food processor. After I was done I removed the lid and took a whiff. At that point I realized that I just created tear gas and released it into the house lol.
I had to open all the windows and doors. Turn on all the fans. It still took hours for the house to air out lol.
Pinesol13
Flush
My wife bought me one of those hot sauce subscriptions for Christmas. A new 3 pack shows up at my door every month and it's been awesome. This is my current lineup
dutch_whaley
Two Pair
I know there’s better smaller market hot sauces, but hands down my favorite all around!
That's a great idea!!! Hmm..
gopherblue
Straight Flush
I once grew fatalii peppers. They were amazing—initial citrusy taste with a roaring heat finish that grew slowly and roared. Great for bright salsas.
But the best was ice cream. I made homemade mango ice cream with some puréed fatalii pepper in it. It was incredible, and the dairy of the ice cream made it amazing to eat since it cooled the palate. The heat built over time, and I couldn’t help but eat more ice cream, since the next bite of dairy cooled the mouth until the heat came through. Then, rinse and repeat until the bowl of goodness was gone. Sooo good.
But the best was ice cream. I made homemade mango ice cream with some puréed fatalii pepper in it. It was incredible, and the dairy of the ice cream made it amazing to eat since it cooled the palate. The heat built over time, and I couldn’t help but eat more ice cream, since the next bite of dairy cooled the mouth until the heat came through. Then, rinse and repeat until the bowl of goodness was gone. Sooo good.
joepro
Flush
I can't really eat spicy food any more, I still try but it burns my gums like no tomorrow. I make wings on the Kamado Joe smoker, and they come out great, my go-to sauce is a mixture of sweet chili sauce and siracha. It's a little hot so I only eat a few wings, but the flavor is awesome. Also, I never tried these, but this photo was from a market i n Toronto.
Kidsthesedays
3 of a Kind
Ben grew a ton of reapers, and some chocolate buddhas, the reaper plants produce a ton if peppers and have been alive and fertile for a few years now!
I don't think I've ever been tagged this many times in a single thread!
My staple is Sriracha - I buy it by the case. It's hot enough, easy to get out of the bottle and tastes great. My corner of the pantry:
And the "collection". Bought sauces, some home made and dried whole peppers and powder.
Last year was my first year seriously growing peppers. I went a bit overboard and had about 50 plants. Some typical harvests:
And the resulting products:
My staple is Sriracha - I buy it by the case. It's hot enough, easy to get out of the bottle and tastes great. My corner of the pantry:
And the "collection". Bought sauces, some home made and dried whole peppers and powder.
Last year was my first year seriously growing peppers. I went a bit overboard and had about 50 plants. Some typical harvests:
And the resulting products:
This is epic
Hello I would like to subscribe to your hot sauce delivery service, thank you.
A number of you have mentioned Trinidadian style pepper sauces like Bertie's and Matouk's. I lived in Trinidad for a few years and my favourite was Jill's. I haven't been able to find it here.
Every Trini family has their own recipe for pepper sauce and there are lots of youtube videos on how to make them. They're relatively simple and keep for a long time - mainly fresh peppers, lime juice and culantro (or cilantro if you can't find it).
The SQM sauce was made from fermented white ghost peppers. It's the white jar on the right and was fermented from August to January.
The end product. It was my first time wax dipping the caps so I'm not sure how well that turned out. But it looks cool!
@detroitdad your care package was packed up 5 weeks ago and it still sitting on a shelf. It'll be mailed out once I'm allowed out of the house!
Every Trini family has their own recipe for pepper sauce and there are lots of youtube videos on how to make them. They're relatively simple and keep for a long time - mainly fresh peppers, lime juice and culantro (or cilantro if you can't find it).
The SQM sauce was made from fermented white ghost peppers. It's the white jar on the right and was fermented from August to January.
The end product. It was my first time wax dipping the caps so I'm not sure how well that turned out. But it looks cool!
@detroitdad your care package was packed up 5 weeks ago and it still sitting on a shelf. It'll be mailed out once I'm allowed out of the house!
slisk250
Straight Flush
I save Tabasco and other types of that style red pepper sauce for Cajun food. Otherwise I love Cholula Chipotle flavor. I don't need tons of heat to enjoy a hot sauce. This has the best all around taste you can get in a bottled sauce IMO. I put it in everything you would want a hot sauce in. Most of the other Cholula flavors are meh. The best chili sauce I've ever had was at a rolling taco stand in Rocky Point, Mexico 60 miles from the AZ border. Salsa de chile chipotle y naranja
wait... did you just say you "finger tasted some whoop ass"?
Cholula was my first when visiting Houston in 1999, still my favorite but in Poland uneasy to obtain. Valentina is second favorite and much easier to buy.
OP
OP
Big Jilm
4 of a Kind
sooooo, science, eh?
YEAH! SCIENCE BITCH!
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OP
OP
Big Jilm
4 of a Kind
wait... did you just say you "finger tasted some whoop ass"?
yeah, don't forget the dirty dicks too. I might finger taste both then put the dicks into the ass and just have at it, not sure yet! It's gonna be so hot! lol
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12thMan
Full House
I would welcome that with many cheers.. Yatta
I once scored 1,5 l bottle from restaurants delivery firm. That was sweet. By the way from 1996 to 1998 I worked as a waiter in Mexican restaurant in Warsaw called El Popo. There I have acquired taste for spicy salsas.
OP
OP
Big Jilm
4 of a Kind
If you wait till autumn I can send you a bottle of habanero/pinnaple salsa. I also make decent plum/Jack Daniels smoky barbecue source.I really want to try this one, but the pricing is ridiculous - $18.95 for 1 bottle or $40 for a 3 pack on Amazon
View attachment 446269
Kain8
Flush
Some of my B.C. brethren may know about this sauce but every time my father-in-law went to B.C. over the past couple years he brings me back a bottle of the hot version:
Pinesol13
Flush
I really want to try this one, but the pricing is ridiculous - $18.95 for 1 bottle or $40 for a 3 pack on Amazon
View attachment 446269
https://heatonist.com/products/hot-ones-los-calientes?variant=12149340045428
$12 here
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