Hot Sauce
- Thread starter Mister Sin
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I just can't do Tabasco. I think it is the vinegar type feel I get from it.
Franks, Sriracha, Tapatio, and Chaloula are all good, and Chaloula was my favorite for the longest time.
Lately though, I've been getting this hot sauce from a Food Lion for $1.99. Can't beat it and it tastes great.
Franks, Sriracha, Tapatio, and Chaloula are all good, and Chaloula was my favorite for the longest time.
Lately though, I've been getting this hot sauce from a Food Lion for $1.99. Can't beat it and it tastes great.
shovelpass
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Elmgrovegnome
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I really like Backdraft fire hot sauce. It's not going to send you running for the milk jug. It's a little bit but has a nice flavor. It's more of a tangy mustard type sauce.
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I do mix tabasco with soy when we make hawaiian lunch plates. Something about how they go together especially on rice is fantastic.
Pretty much like all hot sauces though. From the mexican ones like tapatio on through redhot even though it's mostly salt and vinegar.
The habanero sauces I'm cautious with, some of them are just too hot. But I do cook with habaneros, as I like their waxy taste.
Pretty much like all hot sauces though. From the mexican ones like tapatio on through redhot even though it's mostly salt and vinegar.
The habanero sauces I'm cautious with, some of them are just too hot. But I do cook with habaneros, as I like their waxy taste.
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- Burger man
This is available on Amazon... it’s not super hot, but it’s good. Thickish, dark, and with the heat where it is... you can lather and dip it.
Reviews make it sound fairly mild, I find it a decent medium. Universal enough my wife likes it, and she’s into the more mild side.
They have 3 other varieties. I’ve tried 2. Ancho and Morita is my favorite.
If you want to like Siracha, but find it too hot... Their Guajillo & Red Jalapeno has a siracha vibe but mild by comparison to most.
www.humblehousefoods.com
Reviews make it sound fairly mild, I find it a decent medium. Universal enough my wife likes it, and she’s into the more mild side.
They have 3 other varieties. I’ve tried 2. Ancho and Morita is my favorite.
If you want to like Siracha, but find it too hot... Their Guajillo & Red Jalapeno has a siracha vibe but mild by comparison to most.
Online Store | humble-house-foods
www.humblehousefoods.com
12intheBox
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- Wil Fay
All of these have their places. My favorite go to right now is a local one called Firewalker
firewalkerhotsauce.com
Order a bottle or two - you won’t regret it.
FIREWALKER HOT SAUCE COMPANY -
firewalkerhotsauce.com
Order a bottle or two - you won’t regret it.
snackdaddy
Who's your snackdaddy?
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- Charlie
Ok, I will give a tip for making the best tasting salsa ever. You will need these ingredients:
5 medium tomatoes( if you can get vine ripe even better)
1 large onion
1 bunch cilantro
1 clove garlic diced
5 medium jalapenos
2 cups tomato juice
1 Table spoon chicken bullion powder
1 pack McCormick or Lawry's taco sauce
Dice the jalapenos. If you want it more mild scrape off the seeds and membrane of all but one jalapeno. If you want it hot leave them all on. Or 2 or 3 for kind of hot. Saute the diced jalapenos and diced garlic in a couple table spoons of oil until softened. Olive oil is good also if you want it healthier. Add tomato juice, chicken bullion and taco sauce. Heat on low to medium for about ten minutes making sure everything is stirred well.
While the sauce is cooking, quarter the onion and dice the tomatoes. Put the onions and cilantro in a food processor and chop until everything looks finely diced. Add the tomatoes and hit the pulse button 5 or 6 times for 1 or 2 seconds each time to fully mix everything. Not too much or you will cream the tomatoes.
Pour the sauce into the processor with the other ingredients and use the pulse button a few times to mix well. And viola, a fresh tasting salsa with good flavor. Every time I make it for a get together everyone says its the best tasting salsa they ever had. The tomato juice, taco sauce and bullion is what makes the flavor.
By cooking the tomato juice it seems to add more life to the salsa. If I just make from fresh without cooking anything it only lasts a week or two at most. This one lasts 3 weeks or longer.
5 medium tomatoes( if you can get vine ripe even better)
1 large onion
1 bunch cilantro
1 clove garlic diced
5 medium jalapenos
2 cups tomato juice
1 Table spoon chicken bullion powder
1 pack McCormick or Lawry's taco sauce
Dice the jalapenos. If you want it more mild scrape off the seeds and membrane of all but one jalapeno. If you want it hot leave them all on. Or 2 or 3 for kind of hot. Saute the diced jalapenos and diced garlic in a couple table spoons of oil until softened. Olive oil is good also if you want it healthier. Add tomato juice, chicken bullion and taco sauce. Heat on low to medium for about ten minutes making sure everything is stirred well.
While the sauce is cooking, quarter the onion and dice the tomatoes. Put the onions and cilantro in a food processor and chop until everything looks finely diced. Add the tomatoes and hit the pulse button 5 or 6 times for 1 or 2 seconds each time to fully mix everything. Not too much or you will cream the tomatoes.
Pour the sauce into the processor with the other ingredients and use the pulse button a few times to mix well. And viola, a fresh tasting salsa with good flavor. Every time I make it for a get together everyone says its the best tasting salsa they ever had. The tomato juice, taco sauce and bullion is what makes the flavor.
By cooking the tomato juice it seems to add more life to the salsa. If I just make from fresh without cooking anything it only lasts a week or two at most. This one lasts 3 weeks or longer.
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- Scott
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- Stu
I found it again in Nevada. It's made in Portland and that is where I originally found it several years ago. I wouldn't be surprised if you can find it down your way. This bottle was from a Smart Food Service I was in. I think I may buy a case of it today.
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I've seen that before. Must have been when I lived in the Portland metro.....
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- Burger man
Okay.... I just bought that thought it was too hot. But... SOB... I was sampling another sauce then too....
Going to sample again now...
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- Stu
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- Burger man
My label is slightly different, but I think the same stuff?
I just took two “Peanut M&M size” dollops on a spoon... very good sauce... sweet... almost golden... my forehead was sweating after these 2. Not bad, I haven’t even sipped a drink... but its warm enough for me. Like
1maGoh
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Nothing labeled habanero is mild enough for me. I am the Grand Czar of the Spice Wusses.
Raptorman
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- David
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not a sauce but if you're ever eating spaghetti get some mexican chilli powder and dump a whole heap of it over the top of the spaghetti. you won't be disappointing in the flavour and extra bite.
useful when other members of the family do not like hot sauce.
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not a sauce but if you're ever eating spaghetti get some mexican chilli powder and dump a whole heap of it over the top of the spaghetti. you won't be disappointing in the flavour and extra bite.
useful when other members of the family do not like hot sauce.
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- Danger Zone
Yeap I'm another Green Tabasco person.
From my mind teens till my mid/early 40s I use to mix some Ghost Peppers with some Vinegar in a Jar,like 32 oz size.
Poor the vinegar mix in the Chilli,whole family stayed away from it too hot I was told.lol
Btw ah vinegar helps clean out the body, has does that chemical in hot peppers, called capisan or something.
From my mind teens till my mid/early 40s I use to mix some Ghost Peppers with some Vinegar in a Jar,like 32 oz size.
Poor the vinegar mix in the Chilli,whole family stayed away from it too hot I was told.lol
Btw ah vinegar helps clean out the body, has does that chemical in hot peppers, called capisan or something.