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Favorite Hot Sauce.... GO!
- Thread starter PortlandBass77
- Start date
Love the stuff , makes for awesome hot wings but I cant eat it anymore
Developed an allergy to peppers , I cant even eat regular green peppers ( Stuffed peppers is my absolute favorite food ) I get sick as a dog to my stomach , haven't eaten wings in almost 10 years now
Dude, there are other ways to eat a wing! We have a wing-fest out here every year where all the local resteraunts compete for best recipe. I'd bet more than half the wings there never even touch a pepper!
yeah i know but I liked the hot wings , wasnt into the terriyaki or honey garlic or stuff like that
Ah...too bad
I know the day is approaching when I'll no longer be able to handle hot stuff, but I don't know if that'll stop me. It must really blow to have an allergy like that.
A good way to kick up Franks or Texas Petes is to add a lite yellow or brown mustard to it with some garlic powder.
The trinity for me is Tabasco (and the jalapeno version as well), Sriracha (my fav brand is Crying Tiger) and Cholula. My cupboards are never without these.
I like sriracha, but I don't think it's as versatile as Crystal Hot Sauce (or Texas Pete) In the South, those two are a food group unto themselves. They go with everything.
Your right Siracha is good buts it's a thick garlic and chili sauce well almost purée. I use Siracha for when I am eating something that goes good with that flavor since it pops out rather than add some heat it jumps out (sounds weird but my signature hotdog mustard Siracha and a little relish.)
Stuff like crystal, franks, and Tabasco are a thinner sauce that really blends more. They add more of a heat Siracha on the other hand becomes the star flavor since it's such a thick garlic chili sauce the consistency also makes it less versatile.
Don't get me wrong either I love Siracha but Siracha fans can admit when you apply Siracha to say noodles your dish becomes Siracha noodles but if you throw on some franks or crystal the noodles are just noodles the hot sauce is a seasoning.
I got some more hot sauce to try a few I like besides what I just mentioned. Liquid fire, African heat, I like to make my own Sazon paste. I am not a wine drinker but we can agree hot sauce is like fine wine certain heats and flavors go better with certain foods.
I don't know what it's called, but it's a hot sauce/chili paste that's always on the table at Pho restaurants along with sriracha and hoisin. It's amazing.
Hands down for me it's this stuff:
http://bonachesauce.com/
Their hatch chili sauce is pure deliciousness. I don't go for extreme heat, but rather flavor with some heat.
http://bonachesauce.com/
Their hatch chili sauce is pure deliciousness. I don't go for extreme heat, but rather flavor with some heat.
If anyone knows what this stuff is called, please let me know. I want to make it a bigger part of my life.I don't know what it's called, but it's a hot sauce/chili paste that's always on the table at Pho restaurants along with sriracha and hoisin. It's amazing.
Looks like Sambal Oelek. You generally find it at the store right next to Sriracha.
I think I've tried that. It wasn't the same. I'll ask at the pho place. I think they might make it there.
Chipotle Tabasco, Sriracha, and Cholula are all in the fridge right now. I wouldn't call any of them a specific favorite of mine, but they all three see solid usage. I actually ran out of one over the weekend, and didn't have a back-up bottle.
Makes sense. I think it is made in a similar way to Thai curries. Mortar & pestle. I am sure they'd give you the general recipe. Well worth the extra effort IMO.
