I like it with lots of tomatoes. Some garlic. Not too hot, as I would like to be able to practically eat it with a spoon if I'm really in the mood.
Enjoy the benefits of a premium membership!
Upgrade Account
-
TalkBass has been independent since 1998. Add your voice.
Create a free account to reply to discussions, view embedded media, and browse with fewer display ads.
Join free Log in
Want zero display ads or expanded classifieds tools? Compare plans.
Favorite Hot Sauce.... GO!
- Thread starter PortlandBass77
- Start date
I wonder if the ones you get in the spice rack are pickled? Looking to do more pickling this winter, may try some.
I wonder if the ones you get in the spice rack are pickled? Looking to do more pickling this winter, may try some.
Give this a try.....add a habanero to some pickles. The finished product is hot enough to notice with the habanero flavor, but it won't take over. You'll still know you are eating a pickle.
We do it with Carolina Reapers, which I understand is beyond the heat scale for most folks, but wow those are good.
-Mike
Cholula Chili Lime. And just for the heck of it, my favorite BBQ sauce is a mixture of 2/3 of Hak's Chipotle Bourbon with 1/3 of Hak's Habañero Mustard. I love the little nibs mixed in.
Last edited:
Aight this is my area of expertise, these are my favorite picks of all time. I've tried LOTS of hot sauces, below are the ones I've bought more than once.
Value Hot Sauce
Premium Hot Sauce
Value Hot Sauce
- El Yucateco XXX
- El Yucateco Black Label
- Trader Joes Habanero
Premium Hot Sauce
- Yellowbird Habanero Condiment
- Secret Aardvark
- Torchbearer's Garlic Reaper
- Dirty Dicks
- Queen Majesty Scotch Bonnet & Ginger
This is my favorite sauce available at Kroger...probably the hottest they carry.
First five on left are from Angry Goat Pepper Co., Bradford, VT- Discovered on a visit to VT last month. These folks will start seeing the vast majority of my business. They have figured(along with some others) That ghost peppers by themselves taste less-than-good. Add the ghost for heat with other peppers and flavors and an amazing sauce exists.
5 bottles on far right all from The Heatonist in Brooklyn. (Missing from that bunch is the green Caliente- delicious but almost whimsical heat level- The red and green Caliente should become salsas)
Center bottle was a random from Horseshoe out of Rhinebeck,NY...another sauce with Habanero, smoked ghost peppers, garlic , onion and brown sugar- again ,nice use of other flavors that allows the heat of ghost while helping the acrid taste.
The Angry goat sauces run about half the price of most Heatonist offerings while giving every bit of flavor and, IMO, more heat at the upper end, all without adding extracts.
Crystal for me. It’s aged red peppers, vinegar, and salt. No extras and tastes good.
It's been a bear trying to find the little pickling cukes around here, and the ones I've tried of like the big English cukes (cut into rounds) turned out ok but not great.
Same here in Olympia. A couple local farms had some, but they were gone quick. We gave up trying to find them.
We'll get a handful from our garden, and that'll be it.
-Mike
This sauce, my friends, is a winner in my book.
It's sweet, but not sugary sweet. It's hot. Hot enough to tingle your lips, but not take away the flavor from your dish.
It's not runny like water, it has some thickness to it that I tried to capture in the pic below.
The raisin flavor is there if you look for it, but it doesn't have a distinct raisin flavor. Another thing I like is it is not vinegar forward.
I tried it on a metal spoon and a wooden spoon, then on this smoked pork belly quesadilla I made.
This sauce will be a regular in our fridge. It's going to go fast though.
As a bonus, it feels good to support what the folks at Small Axe Peppers are doing to support small gardens/farms.
-Mike
It's sweet, but not sugary sweet. It's hot. Hot enough to tingle your lips, but not take away the flavor from your dish.
It's not runny like water, it has some thickness to it that I tried to capture in the pic below.
The raisin flavor is there if you look for it, but it doesn't have a distinct raisin flavor. Another thing I like is it is not vinegar forward.
I tried it on a metal spoon and a wooden spoon, then on this smoked pork belly quesadilla I made.
This sauce will be a regular in our fridge. It's going to go fast though.
As a bonus, it feels good to support what the folks at Small Axe Peppers are doing to support small gardens/farms.
-Mike
