My weed guy has them starting in March.
Which Hot Sauce Are You Pickin'?
- Thread starter McLovin32
- Start date
They are fresh. They are sent weekly by private plane with a lot of coke.
They probably get here a little under ripe in a lot of cases. There is certainly a good portion of them that I wouldn't personally select at the stores. Frozen mangos I get from Costco, they are decent but less sweet.
I’m going to keep it real, real hood. I’m taking 12. Number 3 will catch you the dialysis and compression socks.
I picked up a bottle of number 5 this afternoon. I’ll go with that.You can only have one of these for the rest of your life. Which one are you picking? Cannot pick any variations of a sauce. It has to be one of these shown. I don't dislike any of them, but Cholula is the very clear #1 for me. I'd probably pick Valentina or El Yucateco 2nd.
In addition to the three hot sauces I ferment at home and give out to friends and family (a smoked variety I make using Sandia variety Hatch peppers that I pay to be shipped to me and I smoke with a mix of mesquite and oak and ferment myself; a smoked variety that I use with my gardens datils, habaneros, aji amarillos, Brazilian Starfish, and purple cayennes using pecan wood, hickory and apple mash (combo of dried apple fruit and apple wood); and an unsmoked combo of pineapple, carrot, shallot, datils and habaneros), I always keep the following on hand in no particular order as I use all of them for different things:
1) Yellowbird Habanero - for anything I want a sweet spicy kick to, I put it in almost all of my sweeter salad dressings and sauces. It’s also great in egg salad and tuna salad.
2) Frank’s Red Hot - anytime I “buffalo” something and want that very specific taste. If I make wings at home, this plus Worcestershire and butter is my standard wing and then I’ll usually make two other varieties at least.
3) Cholula - anytime I make or have Mexican food.
4) Crystal - anytime I make or have Cuban or simple southern fried seafood or chicken dishes (including livers, hearts and/or gizzards)
5) Huy Fong Sriracha - anytime I want to spice up an Asian dish
6) Standard Tabasco - anytime I make or have a Cajun or Creole dish
7) Outerbridges Original Sherry Pepper Sauce - anytime I make Bermudan food
8) Pickapeppa Sauce - anytime I make Jamaican or Haitian dishes.
9) Son of Zombie - great for deviled eggs and as the second wing sauce to Franks (SoZ is much hotter than Franks)
10) Slap My @$$ and Call Me Sally - similar to Yellowbird Habanero or Ethiopian mitmiy I use it whenever I want to add a sharp note of heat.
11) Trappey’s Mexi-Pep - for whenever I want to make an authentic Buford T Justice “Diablo Sandwich. It’s a tremendously good Sando.
1) Yellowbird Habanero - for anything I want a sweet spicy kick to, I put it in almost all of my sweeter salad dressings and sauces. It’s also great in egg salad and tuna salad.
2) Frank’s Red Hot - anytime I “buffalo” something and want that very specific taste. If I make wings at home, this plus Worcestershire and butter is my standard wing and then I’ll usually make two other varieties at least.
3) Cholula - anytime I make or have Mexican food.
4) Crystal - anytime I make or have Cuban or simple southern fried seafood or chicken dishes (including livers, hearts and/or gizzards)
5) Huy Fong Sriracha - anytime I want to spice up an Asian dish
6) Standard Tabasco - anytime I make or have a Cajun or Creole dish
7) Outerbridges Original Sherry Pepper Sauce - anytime I make Bermudan food
8) Pickapeppa Sauce - anytime I make Jamaican or Haitian dishes.
9) Son of Zombie - great for deviled eggs and as the second wing sauce to Franks (SoZ is much hotter than Franks)
10) Slap My @$$ and Call Me Sally - similar to Yellowbird Habanero or Ethiopian mitmiy I use it whenever I want to add a sharp note of heat.
11) Trappey’s Mexi-Pep - for whenever I want to make an authentic Buford T Justice “Diablo Sandwich. It’s a tremendously good Sando.
You can only have one of these for the rest of your life. Which one are you picking? Cannot pick any variations of a sauce. It has to be one of these shown. I don't dislike any of them, but Cholula is the very clear #1 for me. I'd probably pick Valentina or El Yucateco 2nd.
If I can only have one, probably Crystal.
Flawed, poll is flawed. If I could only have one sauce, give me El Tiggrey.You can only have one of these for the rest of your life. Which one are you picking? Cannot pick any variations of a sauce. It has to be one of these shown. I don't dislike any of them, but Cholula is the very clear #1 for me. I'd probably pick Valentina or El Yucateco 2nd.
Depends but typically if I’m using hot sauce it’s for seafood or Cajun food. So Crystal or Louisiana.
Gumbo, etoufee, jambalaya = Louisiana
Boudin = Crystal
Gumbo, etoufee, jambalaya = Louisiana
Boudin = Crystal
Love a good hot sauce and hot peppers.
This is my go to sauce with a great flavor (Melinda copied this one but not the same IMO): https://mariesharpsusa.com/collecti.../beware-comatose-habanero-pepper-sauce-4-pack
Here's a local that is great - hot with a great flavor too but maybe a little more garlic than I like: https://www.cooperssmallbatch.com/online-store/Grundle-Thumper-p126119700
Here's my go to homemade hot sauce recipe that will be mild enough for most but still enough heat to make me happy. I grill all the jalapenos, onion, garlic to get a decent char and smoke flavor before doing the rest.
Jalapeno Hot Sauce
This is my go to sauce with a great flavor (Melinda copied this one but not the same IMO): https://mariesharpsusa.com/collecti.../beware-comatose-habanero-pepper-sauce-4-pack
Here's a local that is great - hot with a great flavor too but maybe a little more garlic than I like: https://www.cooperssmallbatch.com/online-store/Grundle-Thumper-p126119700
Here's my go to homemade hot sauce recipe that will be mild enough for most but still enough heat to make me happy. I grill all the jalapenos, onion, garlic to get a decent char and smoke flavor before doing the rest.
Jalapeno Hot Sauce
- ½ lb jalapenos (6-8 depending on size) ( can serrano or fresno to add additional heat)
- ½ onion
- 2 cloves garlic
- ½ tsp cumin
- 1 tsp salt
- 1 tsp sugar (optional)
- 10 sprigs of fresh cilantro
- 1 cup water
- 2/3 cup white vinegar
- 1 cast iron pan to roast the peppers
- Quarter/chunk onion
- Take stems off peppers
- Crush garlic
- Medium high heat with cast iron skillet and just enough olive oil to coat pan cook peppers, onion, garlic for about 5 minutes while stirring frequently to get char and even coat of oil
- Chop ingredients after roasting,
- add to pot with 1 cup of water and bring to boil, add ingredients from pan (exc garlic and low simmer for 5 min
- Add garlic, cumin, salt, sugar and mix until combined
- Once dissolved, remove from heat and cool before adding to blender
- Rough chop cilantro
- Add cooked, cooled ingredients to blender, add cilantro, and white vinegar
- Blend, starting on low and increasing speed until smooth
Most “hot” sauces are more sour/ vinegary than they are hot, this one is the opposite
