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Favorite Hot Sauce.... GO!

#401
Ruknrole said:
I think it’s good! It’s not very spicy, but has enough Jalapeno to be noticed.
It’s thicker than a regular hot sauce (probably due to the Pumpkin, Flax, and Chia seeds), and you can really taste the Garlic and Turmeric. It’s tastefully pleasant.
Click to expand...

Right on. I will track down a bottle.
I'm still working through the sauces Taku from Mellow Habanero sent me. I wasn't so sure about the Hop Heaven on first taste, but now I am really starting to like it.
One of the things I like most about his sauces is how fresh they are. You can taste the habanero pepper. This isn't a recipe of extracts and habaneros so processed and cooked down that all you get is the spicy hot oil.
These sauces are no joke spicy hot, but not overwhelming. The flavor you get in the sauce are incredible as long as you can bear the heat of the habanero barking at you. I can, so yes I am in heaven.

-Mike
 
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#402
tombowlus said:
One of my favorite readily available siracha sauces
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Have you ever tried the original Thai Sriracha?

Sriracha is a compound word for the name of a city in Thailand, you'll also find Sri popping up in the name of provinces: Sri Ayuttaya, Sri Tummaraht
Racha means King (similar to Hindi Raja)

Long ago Sriracha was the King of Siam's family hangout. They'd come down on the weekends & spend a couple of nights on the nearby island.
Hence the name, 'King's place'.
 
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#404
I'm lucky that our nearest Asian supermarket is actually run by a Thai family.
They have a great setup:
restaurant on the main road (one over from Main street)
Asian supermarket behind the restaurant
home behind the supermarket
garden behind the home, where they grow chilis & other things for the market

Here's what Sriracha looks like written in Thai:

4121cccce9375809c522824bb7750fdf.jpg


>> ศรีราชา <<

the bottle actually reads 'Sriracha Pahnit', which loosely translates to 'commercial' Sriracha

It's $3/bottle here. (570 Grams)
 
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#405
Killed_by_Death said:
I'm lucky that our nearest Asian supermarket is actually run by a Thai family.
They have a great setup:
restaurant on the main road (one over from Main street)
Asian supermarket behind the restaurant
home behind the supermarket
garden behind the home, where they grow chilis & other things for the market

Here's what Sriracha looks like written in Thai:

View attachment 4038572

>> ศรีราชา <<

the bottle actually reads 'Sriracha Pahnit', which loosely translates to 'commercial' Sriracha

It's $3/bottle here. (570 Grams)
Click to expand...

Thanks for the tip! I will keep an eye out for it. There is a good Korean grocery store in Columbus, and I normally get down there on a fairly regular basis (no so much during the pandemic, though).
 
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#406
Killed_by_Death said:
They're body temperature for a very short time, or else they'd feel hot to our cheeks, which is sort of ironic.
However, when it comes to cold, if it were rated by the hardness of my heart, then you're on the right track:



'You've got a heart, yeah a heart of STONE!'
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Seeing love and being shown love has an incredible effect on hard hearts.
 
#409
I'm fine with where I am, I just can't stand how commercialized it is, yet people can't seem to 'see' that.
I never missed the 'holiday season' in the Land of Smiles, nor snow!

I'm trying to think of a chili sauce we're using to make this post relevant to the topic, but I am drawing a blank, LOL!
Most of the time I grab whatever is on clearance & just add cayenne pepper & black pepper before tossing wings in it.

However, I have a stockpile of different sauces now & we've taken to eating wings with just fish-sauce, olive-oil, black pepper, lime-juice, & Ajinomoto MSG.
 
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#410
Sambal Oelek is very versatile. Although Indonesian in origin, commonly distributed brands appear in many Chinese restaurants. It’s flavor profile is more complex than many bottled hot sauces, often with garlic, ginger and other ingredients added to the dried chilies.
 
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#411
Killed_by_Death said:
I'm fine with where I am, I just can't stand how commercialized it is, yet people can't seem to 'see' that.
I never missed the 'holiday season' in the Land of Smiles, nor snow!

I'm trying to think of a chili sauce we're using to make this post relevant to the topic, but I am drawing a blank, LOL!
Most of the time I grab whatever is on clearance & just add cayenne pepper & black pepper before tossing wings in it.

However, I have a stockpile of different sauces now & we've taken to eating wings with just fish-sauce, olive-oil, black pepper, lime-juice, & Ajinomoto MSG.
Click to expand...

That’s good to hear. Thankfully, I’m now happy with where I’m at as well.

It’s funny, my wife and I were just talking about how now that Halloween is over, that the onslaught of Christmas decorations, etc., will be coming. The one thing I am still sad about is the useless need to purchase gifts. For me, it’s a time to be with family or visit friends I haven’t seen throughout the year. Gifts are often just a burden, and most of the time they end up being regifted or given away to charity. Fortunately, I can get what I need during the year, so Christmas gifts are often an unnecessary burden to deal. Many times they are regifted or donated.

Now that I appear completely ungrateful :), I stumbled upon some tasty peach habanero salsa this past summer at a roadside market in SC. Nice heat and a spicy reminder of the summer fruit.

45B324FF-49BD-426A-A38F-7BDE08024273.jpeg
 
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#412
marchone said:
Sambal Oelek is very versatile.
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IIRC I posted earlier in this thread that I use that a lot. I usually get the one with garlic. Haven't seen the ones with ginger, but I'd add that myself anyway.
My recent batch of Kimchi is quite heavy on the ginger, I swapped the amounts for garlic & ginger.

sambal-oelek-substitute_1.jpg


I don't even need to refrigerate it, we use it that quickly.

Same company that makes the 'new' Sriracha sauce: Huy Fong
 
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#415
marchone said:
We’re on the same page now.
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I've become so 'de-sensitized' to spiciness that Sambal tastes tomatoey to me, but it does add some kick to a chicken-curry.
If I want more kick than that I'll grind up some Habanero with the mortar & pestle.

I put Habaneros in our nahm-plah-prik (chilis in fish-sauce) the other day, & I like it!
 
#417
I haven't read the entire thread but has anyone talked about Scoville Units? Cholula is very low, made for the masses. It can vary from 1000 to 2000 on the Scoville scale. Fresh super Chile varieties can reach several hundred thousand.
 
#419
I don't find many Asian, particularly Thai, hot sauces to be tasteful. To me, they are mostly vinegary hot, which upsets my stomach and adds little flavor I enjoy.
The Huy Fong Sriracha fad is one I don't really understand since I don't like the flavor, although the Sambal Oelek is not bad. We'll use that on recipes.
I took a chance on the sauces from Japan since I don't have Japanese hot sauce often, and I am glad I did.
Asian chili peppers though? Those I do like.

-Mike
 
#420
MJ5150 said:
I don't find many Asian, particularly Thai, hot sauces to be tasteful. To me, they are mostly vinegary hot, which upsets my stomach and adds little flavor I enjoy.
The Huy Fong Sriracha fad is one I don't really understand since I don't like the flavor, although the Sambal Oelek is not bad. We'll use that on recipes.
I took a chance on the sauces from Japan since I don't have Japanese hot sauce often, and I am glad I did.
Asian chili peppers though? Those I do like.

-Mike
Click to expand...
I also find the same things to be true regarding my ‘taste’ in hot sauce. Being so close to Mexico, (I’m from Texas), my taste have been influenced by Mexican food since I was a baby. I just can’t learn to like the ‘vinegary’ aspect of most Asian hot sauces. I understand exactly what you mean.
....and to Killed_By_Death: which flavor are we tasting, that reminds us of a ‘vinegar’ flavor?
 
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