Hot Sauce

Oh I do love vinegar. Maybe it's my half-German blood. I like the less vinegar-y side of hot sauces, too, but I am frequently looking for some acidity with my heat now that you point it out.

Good stuff, keep it coming. @G_Smolt didn't I see you post making about 5 gallons of chili crunch? Is that a regular/annual thing or was that a one-off?
 
How did I just find this thread now?
As I have aged, I use less hot condiments/ ingredients per dish but in many more dishes. Not sure if that made sense.
 
The one chip challenge.
Guys sitting in the break room every morning talking, all topics under the sun, it was a random subject, words were spoken about who could handle what kind of heat blah blah blah and a guy calls out another guy about it. He orders the chip online, about 4 days later its in the break room. I think the terms were $400 if he could go our shift without having any liquids or food.
It could not have been more than 7-8 minutes and he was calling me on the radio begging me for the milk I keep in our refrigerator.
The chip arrived with all kinds of warnings on the outside, warnings on the inside, and then there was a latex glove he had to wear. Pretty funny.
 
charles sullivan said:
How did I just find this thread now?
As I have aged, I use less hot condiments/ ingredients per dish but in many more dishes. Not sure if that made sense.
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I had to think pretty hard about it. But I'm not that smart anyway.
So, less diversity of the hot stuff, but used more consistently and regularly in general?

I'm picturing 20-something Charles with three types of hot sauce in each fist, pouring into firehouse chili.
 
Matt B said:
I had to think pretty hard about it. But I'm not that smart anyway.
So, less diversity of the hot stuff, but used more consistently and regularly in general?

I'm picturing 20-something Charles with three types of hot sauce in each fist, pouring into firehouse chili.
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Yah. I made no sense.
I use a smaller volume of hot sauce or chili paste etc. per dish.

I use hot sauce/ spices in a higher percent of dishes.

Emglish is hard.
 
bobduck said:
I too have a shelf in the refrigerator lined with big and small bottles of various hot sauces (gives my wife something to complain about) that I've picked up on our many travels, but my favorite is a bottle from New Orleans I found in a shop devoted entirely to hot sauces. It's called "sho nuff" and luckily I bought more than one so I have some left. sho nuff.
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I also have my own section in the fridge. I probably have about 20 or so at any given time. My teenage daughter likes to shop. I’ve got her trained to look for hot sauces when she’s out, and about. TJ Maxx always has a few randos. Sierra trading post also.

Maybe its own thread, but my favorite salsa by a wide margin is Maria’s Roja…refrigerated section at Winco.
 
Pigs said:
Maybe its own thread, but my favorite salsa by a wide margin is Maria’s Roja…refrigerated section at Winco.
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Salsa probably is a separate thread but I will bite. In Oregon, we have El Torito Supermarkets. When they opened one in Lincoln City, the town officially became awesome. They have an entire cooler stocked with a half dozen or so varieties of their fresh salsa. I like them all but the salsa de molcajete is probably my favorite.
 
RRSmith said:
Salsa probably is a separate thread but I will bite. In Oregon, we have El Torito Supermarkets. When they opened one in Lincoln City, the town officially became awesome. They have an entire cooler stocked with a half dozen or so varieties of their fresh salsa. I like them all but the salsa de molcajete is probably my favorite.
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If this is the non refrigerated plastic bottle one, I agree that it’s awesome! I found it at grocery outlet in Salem. Habanero reminds me of Marie Sharps a bit. The verde Hab is great too.
 
No other fans of Louisiana hot sauce here? I adore the stuff. It's like Tabasco with less kick and tastes good on almost anything. Beats the pants off Frank's for wing sauce. I really like the "Crystal" brand...

I also really like Asian chili sauces, with Sambal being my probable favorite. As I age, I find my guts appreciate realy hot sauces less and less, so I've mellowed out a bit, but a good hot sauce is good stuff!
 

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Pigs said:
If this is the non refrigerated plastic bottle one, I agree that it’s awesome! I found it at grocery outlet in Salem. Habanero reminds me of Marie Sharps a bit. The verde Hab is great too.
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No - the El Torito salsas I am referring to are all refrigerated with a limited shelf life. The fresh salsas they usually have on hand are salsa verde, salsa roja, salsa roja tatemada, salsa habenero and salsa de molcajete.
 
Shad said:
No other fans of Louisiana hot sauce here? I adore the stuff. It's like Tabasco with less kick and tastes good on almost anything. Beats the pants off Frank's for wing sauce. I really like the "Crystal" brand...

I also really like Asian chili sauces, with Sambal being my probable favorite. As I age, I find my guts appreciate realy hot sauces less and less, so I've mellowed out a bit, but a good hot sauce is good stuff!
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Of the LA hot sauces, I like Crystal the most…but truth be told, I could Gargle with it…

My only trip to Belize in the late ‘80’s I was introduced to habenero’s…homemade with onions, garlic and lime juice. It was chunky and delicious (and hot)…so at a local market I picked uo two bottles of Melinda’s since it was made there. My luggage was lost heading back to the states, but I got it two months later…one of the bottles broke open and festered all over my dive equipment…it was not a pretty sight
 
Shad said:
No other fans of Louisiana hot sauce here? I adore the stuff. It's like Tabasco with less kick and tastes good on almost anything. Beats the pants off Frank's for wing sauce. I really like the "Crystal" brand...
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Oh yeah most def I’m a fan. But them’s fightin’ words about wing sauce. Honestly I think we’re talking about small differences but all my life I thought Texas Pete was the one and only proper sauce for a Buffalo wing until I made a friend from Buffalo and had to agree his wings were the best. And he used Frank’s. He also tosses the fresh hot wings in white vinegar before the hot sauce-butter wing sauce. There’s a pro tip, try it.
And Crystal is practically a beverage, right?

Shad said:
I also really like Asian chili sauces, with Sambal being my probable favorite.
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Sambal and a big bottle of the Huy Fong sriracha along with various gochujang brands I like to try always have a place in my fridge and on my plate.
I had not heard the ending of the Huy Fong pepper supply saga. Thanks for the tip, @Evan B , I’m going to try some of the underwood sriracha. And do a side by side!
I was not impressed with any of the other srirachas I tried when Huy Fong wasn’t available for a while.
 
Evan B said:
I make a LOT of hot sauce. Really depends on what I grow for peppers each year. Most sauces I make up as I go.

Some favorites/recurring themes are various smoked/Chipotle hot sauces.

Most I ferment the peppers, onions and garlic first. I use the sealer bag method.
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A few from this year.
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I have been making hot sauce for about 25 years. Garden schrapnel is a favorite , capt Insanos flaming death sauce,lemon Aji is great with fish and sea food, growing fish peppers this year. I started with my first sauces in about 2000 with a red chiltepin “tree” it grew to 8’ tall - simple recipe and vinegar based. The great conductor Xavier Cougat and his orchestra, had a chihauhau named Pepito and was known for carrying a bunch of little red chiltepins in his packet to snack on. They are hot little suckers. I make sauce that is edible not extreme. I always end up with surplus for xmas gifts
 
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