Who likes Hot sauce?
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inm
Member
I cook my own hot sauce all the time, I grow my own peppers for it.
I grew, harvested, and cooked with some Ghost peppers one year, never again. I like buying Ghost pepper hot sauce to have everyone in a while, but it doesn't make sense for me to cook large quantities of it, it's too hot to appreciate the taste.
I grew, harvested, and cooked with some Ghost peppers one year, never again. I like buying Ghost pepper hot sauce to have everyone in a while, but it doesn't make sense for me to cook large quantities of it, it's too hot to appreciate the taste.
mitdr774
also a dinner prick
Red Sonic LT
New member
There is something called death sauce, never tried it, but I believe you have to sign a waiver to buy it.
Creature
New member
That stuff isnt to bad. I know it looks oriental, but look where its made.
CA, lol i know right
Aldakoopa
New member
Sudden Death Sauce? I poured that on one of those "Fiery Habanero" Doritos once. It was deliciously destructive.
I ate some kind of hot pepper once my brother in law grew, I don't remember what it was but it wasn't even the hottest, and my mouth burned for a day or two afterwards (literally, not even lying). That thing even burned wherever it touched your skin. I think he must have genetically modified it to contain lava.
Creature
New member
I always have my kitchen stocked with:
Sriracha: My go-to for asian dishes. Not neutral though, so it can clash with some stuff. Gotta be careful.
Valentina (black label): Awesome on tons of stuff, especially tacos, chorizo, etc. But, like Sriracha, it's not very neutral and might clash with other flavors so be careful.
Cholula: Nice and neutral, goes really well on almost anything. I like it on my black beans and cuban/puerto rican foods.
Tapatio: Also very neutral, I grab it when I can't find Cholula
Texas Pete (or other Texas/Louisiana style): Vinegary, tangy, not much heat but adds a great flavor along with some acidity. Goes great on damn near everything, especially all the southern dishes I love- collard greens, cabbage, fried chicken, etc.
I have a few bottles of ultra hot habanero and ghost chili sauces, but I don't use them a whole lot. I love heat but I hate it when it murders my other flavors- and that is way too easy to do with crazy hot sauces.
Sriracha: My go-to for asian dishes. Not neutral though, so it can clash with some stuff. Gotta be careful.
Valentina (black label): Awesome on tons of stuff, especially tacos, chorizo, etc. But, like Sriracha, it's not very neutral and might clash with other flavors so be careful.
Cholula: Nice and neutral, goes really well on almost anything. I like it on my black beans and cuban/puerto rican foods.
Tapatio: Also very neutral, I grab it when I can't find Cholula
Texas Pete (or other Texas/Louisiana style): Vinegary, tangy, not much heat but adds a great flavor along with some acidity. Goes great on damn near everything, especially all the southern dishes I love- collard greens, cabbage, fried chicken, etc.
I have a few bottles of ultra hot habanero and ghost chili sauces, but I don't use them a whole lot. I love heat but I hate it when it murders my other flavors- and that is way too easy to do with crazy hot sauces.
slitzell
Boats n hoes
this is whats in my cupboard atm. plus crystal hotsauce which is pure awsome:banana:
Crystal is good. I interchange it with Texas Pete. They taste pretty close.