Southern Crafted Hot Sauce
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I got this hot sauce at Whole Foods. The original Whole Foods.
What a disappointment. Salty. Without much other flavor besides the spice. It was like a watery spin on Louisiana hot sauce. I couldn’t taste the “aromatic spices” and “fresh herbs.” And don’t tell me it is because it’s too spicy, I didn’t find it too spicy. I did find it very salty though.
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• Tags: Hot Sauce, Miscellaneous
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I like spice but I remember being horrified in Iran when they would just took a bite of green chilli and happily continue with the meal.
I like my chilli sauce based within the meal; I can’t handle dry chillie without lots of yogurt to take the edge off.
I’m somebody who can happily empty a Tabasco in a single sitting but I don’t really consider that to be spicy..
I like my chilli sauce based within the meal; I can't handle dry chillie without lots of yogurt to take the edge off.
I'm somebody who can happily empty a Tabasco in a single sitting but I don't really consider that to be spicy..Replies: @landlubber
Call me a Dollar-Tree snob, but the 10 oz. bottle of Louisiana I buy there is way better than Tabasco. For variety, sometimes I break down and buy a habanero blend at the natural-foods store. Also, Trader Joe’s 100% red jalapeno is pretty good.
Ha, coincidentally I was talking to an Indian guy here in La. (about an hour’s drive away from Tabasco HQ) about how the spicy levels of our cuisines compare. I’ve only had Indian food once, when I was very young, so no recollection.
I have a soft spot for Tabasco after visiting the beautiful Avery Island plant, with the special bonus of learning how Tabasco introduced invasive species to Louisiana. Oops!!!
The few years I lived in New Orleans, it seemed like Crystal’s Hot Sauce (less vinegary) or Melinda’s habanero sauces, were just as commonly found set out on the table though.
I’d have assumed from the “lifestyle” type label designed to appeal to suburban housewives that it’s going to be some weak sauce. I learned in my quest for a good BBQ sauce that products marketed that way are usually pretty mediocre. Now I just make the sauce myself in a food processor. It’s a lot easier to do than many people assume.
Hint: you can buy aged, fermented peppers at most Chinese markets if you want that ingredient.
Making one’s own BBQ Sauce is usually preferable, but I find that most commercially available BBQ sauces can be greatly improved with the simple addition of some Apple Cider Vinegar to balance the cloying sweetness. (I specifically exclude the BBQ Sauces with significant liquid smoke flavoring that is just awful and best left on Supermarket shelves).
Mr Khan – being resident in Texas and having a taste for the hot peppers, have you ever had any interest in growing your own? Your climate is probably sufficient that pepper plants would be hardy perennials without much work which would yield you year after year of fresh chili peppers. They are then easily converted at home into hot sauces tailored to one’s tastes and heat tolerance. I’m partial to Caribbean style Peppersauce, which is a common condiment all over the Caribbean usually consisting of ground Scotch Bonnets, garlic, vinegar, sometimes allspice, and so forth. Scotch Bonnets aren’t commercially available, so I decided to grow my own to great success. I’ve also recently grown peri peri/African Red Devils and Spanish Padrons which are both great (the latter eaten whole as a tapa).
I want to see a podcast where RK eats a generic jalapeno, followed by a habanero, followed by – well, whatever he can take, in ascending order of hotness – as far as he can go.
And no editing.
I planted habaneros in my garden a couple of years ago, and they grew & produced like crazy, so I ended up with hundreds of little orange furies that nobody for miles around could handle.
I wish I could grow peppers that well up here at 49 degrees latitude.Replies: @vinteuil
And no editing.
I planted habaneros in my garden a couple of years ago, and they grew & produced like crazy, so I ended up with hundreds of little orange furies that nobody for miles around could handle.Replies: @Alec Leamas, @Bill P
You can find a few youtube videos on the subject but if the overabundance of habaneros is a problem, apparently you can graft shoots of other peppers on to one plant. So you could potentially have a single plant that sets sundry chili pod varieties. Of course, if you’re a seed harvester you probably should not expect that the seeds would grow true from the parent variety because the chance of hybridization is very high.
And no editing.
I planted habaneros in my garden a couple of years ago, and they grew & produced like crazy, so I ended up with hundreds of little orange furies that nobody for miles around could handle.Replies: @Alec Leamas, @Bill P
So then you puree them, put them in jars with some salt (and maybe some garlic for extra flavor) and let lactobacillus do its work, and when it’s done in a few months you can give the stuff away as “super chili sauce” to your friends. It’ll be a lot better than Tabasco sauce because it’s unpasteurized.
I wish I could grow peppers that well up here at 49 degrees latitude.
“Non-GMO”???!!! And your patronized this?
Tapatio.
It’s tangy, not too salty, medium spicy, and if you buy the liter size bottle you can leave the cap open permanently so it condenses nicely. When you get to the bottom of the bottle it is (more) delicious.
Plus, it’s economical.
Just checked out some youtube videos of guys (it’s always guys) eating the hottest of hot-peppers – pretty funny.
I wish I could grow peppers that well up here at 49 degrees latitude.Replies: @vinteuil
My solution was to dry them in the oven, flake them – and then send them to relatives in cute little containers.
Oh, and, by the way – what about the “Sriracha HOT Chili Sauce,” with the rooster on the label, which is to be found in every Chinese Restaurant in my neck of the woods, from darkest Liberty to Excelsior Springs?
That’s some good stuff. Most def tastier than Tabasco.
It’s pretty much the same thing as Tabasco, but unstrained and without the excess vinegar. Crystal’s a good Tabasco alternative if you don’t care for too much vinegar.
You really shouldn’t even need vinegar for fermented/pickled chili sauce, because it develops a tart taste all on its own, and vinegar tends to drown out the complex flavors that result from fermentation. Take kimchi (Korean sauerkraut) for example: it’s plenty tangy without any vinegar added at all.
You know, speaking of kimchi, I’ve always found it interesting that Brassica is such an important staple of Asian cuisine, yet is originally from Western Europe. The East Asians may be the world’s best assimilators of foreign agricultural innovations.
Easier to make your own. I would have passed on the trendy label.
Its hotness is contributed by Cayenne pepper, which is a pretty mild Chile indeed.
Sriracha is King!
Hey, dude – so there are Chinese Restaurants out your way in MENA? And they, too, feature those big bottles of “Sriracha HOT Chili Sauce” ???
Globalism! What’s not to like?