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| Hot sauce! (Page 1/2) |
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williegoat
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JUL 07, 11:43 AM
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I am not one of those who has to have the hottest, I want flavor.
When I was little, my mother's family (from Alabama, Mississippi and the Florida panhandle) always had a bottle of Trappey's on the table.
Tabasco was the standard in most places. I don't like it. It tastes funny.
For most of my adult life I have not gone without at least one bottle of Louisiana Brand (not to be confused with Louisiana style). It is my favorite, but most people don't seem to like it.
I have tried most of the standard hot sauces that one might see on the table at a Taqueria or in Mexico.
I recently tried Salsa Huichol Negra and it might just become another essential en mi casa.
What is your favorite, your go to? What do you put it on?------------------
"Ain't no rest for the whiskers."
34.45260465579319, -112.53790558034461
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NewDustin
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JUL 07, 01:36 PM
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This is near and dear to my heart!
Growing up my family cooked a lot of seafood fritters, and Mautouk's still taste's like pure nostalgia to me. It's not as versatile as Sriracha, or even as Louisiana brand (I also like Crsytal...is that blasphemy?), but in the right application there's nothing better. It is HOT, however.
We also use Peri Peri a LOT, but primarily in it's spice form and not as a sauce. However, both Nando's and the Trader Joe's Peri Peri are fantastic.
We go through a ton of both Sriracha and Tapatio. They're fantastic daily drivers and you can put them on just about anything.
A surprise for me was how good Mule Sauce from Sticker Mule is. They make it as a side gig to making stickers (we use them at work for some of our marketing), and send you a bottle with sticker orders. It's become a regular with us as well. It's a little sweat, but it goes great on just about any kind of savory breakfast.
I agree with Tabasco. I like the heat level of it, but would put it near the bottom of it's style of hot sauces. Trappy's is better, but I think I prefer Crystal. I really mostly use this kind of hot sauce with biscuits and gravy or wings.
| quote | Originally posted by williegoat:
I recently tried Salsa Huichol Negra and it might just become another essential en mi casa.
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Adding this to my shopping list. Thanks for the heads up![This message has been edited by NewDustin (edited 07-07-2024).]
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BingB
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JUL 07, 03:56 PM
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I put hot sauce on a lot of stuff, but I don't really use enough to add flavor. So I generally use Tabasco or Louisianna Style.
I know guys who use hot sauce "straight" on chips or will dump a bunch into plain chopped tomatoes to make a salsa. Then I can see where flavor would make a difference if you prefer something sweeter or more garlicy or something like that. But I just use it to add a little heat to something that I have already spiced and flavored.
With just regular chili powder I prefer the chipotle flavor where the peppers have been smoked. So if I was choosing a flavor for hot sauce I would probably like a chipotle flavor.
Tabasco makes a jalapeno hot sauce that tastes different from other basic hot sauces. I don't like it better than regular Tabasco, but I do prefer it in mexican dishes with salsa verde and also in some asian dishes.
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williegoat
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JUL 07, 04:13 PM
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| quote | Originally posted by NewDustin:
Adding this to my shopping list. Thanks for the heads up!
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Don't expect it to be a substitute for other hot sauces, the Huichol Negra is different. It is not real hot, but has a smokey, almost citrus-like acidity. I will keep it around just as I always keep a few bottles of Maggi Jugo Sazonador, because there is nothing else like it.
EDIT: As I think about it, the Huichol Negra is a bit like some Moles that I have had. I hope that helps.[This message has been edited by williegoat (edited 07-07-2024).]
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NewDustin
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JUL 09, 05:31 PM
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| quote | Originally posted by williegoat:
EDIT: As I think about it, the Huichol Negra is a bit like some Moles that I have had. I hope that helps.
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While we're on the topic of "sure, that counts as hot sauce, why not?" have any of you used asian chili crisp? It's fantastic, goes on just about anything savory (and some things sweet) and is very available on Amazon: https://www.amazon.com/dp/B07WRL9VL1/
Along the same vein is this crunchy garlic in chili oil stuff:
https://www.amazon.com/dp/B07WRL9VL1/
It goes on anything that you'd think "this would be better if it was crunchier, spicier, and tasted more like garlic." In my case, that's almost everything.
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BingB
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JUL 09, 07:51 PM
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| quote | Originally posted by NewDustin:
While we're on the topic of "sure, that counts as hot sauce, why not?" have any of you used asian chili crisp? It's fantastic, goes on just about anything savory (and some things sweet) and is very available on Amazon: https://www.amazon.com/dp/B07WRL9VL1/
Along the same vein is this crunchy garlic in chili oil stuff:
https://www.amazon.com/dp/B07WRL9VL1/
It goes on anything that you'd think "this would be better if it was crunchier, spicier, and tasted more like garlic." In my case, that's almost everything. |
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No expert on chili crisp either. But I tried some S&B Crunchy Garlic with Chili Oil at a friend's house. It was more oil than sauce, but he was putting it on some grilled chicken breasts which (in my opinion) usually need some extra oil/fat. I liked it so much I asked him what it was. He was really into them and showed me some others he liked, but they were all way too hot for me. The S&B is the only one I remembered because I liked it so much.
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NewDustin
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JUL 10, 01:17 AM
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| quote | Originally posted by BingB:
No expert on chili crisp either. But I tried some S&B Crunchy Garlic with Chili Oil at a friend's house. It was more oil than sauce, but he was putting it on some grilled chicken breasts which (in my opinion) usually need some extra oil/fat. I liked it so much I asked him what it was. He was really into them and showed me some others he liked, but they were all way too hot for me. The S&B is the only one I remembered because I liked it so much.
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I just realized I put the same Amazon link twice...I was actually trying to link to that brand of garlic chili oil! That stuff really is fantastic.
Speaking of stuff you can cover chicken in to make it delicious, the adobo sauce from 'chipotle in adobo sauce' cans is a fantastic marinade/sauce for chicken tacos. The La Csotena and the Embasa brands both work for it and are pretty widely-available. The nice thing is you can dice the chipotle peppers and add them to your desired spice level.
I grew up with spicy food, so my tolerance and preference are both pretty hot. I don't like to push it to an unpleasant point, but then again where I like things is well beyond that for some folks, so take what I say with that understanding. Like, maybe start with just the adobo sauce.
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Patrick
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JUL 10, 01:42 AM
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I've heard that the original reason for the creation of hot sauces, in hot climates, was to "cover" the taste of meat that was starting to go bad (due to lack of refrigeration). Any truth to that?
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NewDustin
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JUL 10, 01:51 AM
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| quote | Originally posted by Patrick:
I've heard that the original reason for the creation of hot sauces, in hot climates, was to "cover" the taste of meat that was starting to go bad (due to lack of refrigeration). Any truth to that? |
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Tabasco went a hell of a way towards making an MRE more palatable so I wouldn't be surprised.
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maryjane
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JUL 10, 10:29 AM
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| quote | Originally posted by NewDustin:
Tabasco went a hell of a way towards making an MRE more palatable so I wouldn't be surprised. |
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Same for C-Rats.
Willie, what you said about seasoning vs heat. Same holds true for lots of Mexican cuisine. So many people think good chili, guisada, or enchiladas has to be scorching hot but the original chili from way back when was/is not. It's all about blending flavors, and too much heat prevents ya from even know what it tastes like. The super hot dishes are a gringo thing.
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I do like Tabasco but do not like louisiana brand and will NEVER buy anything from Trappeys. That's a yankee company now, owned and operated by B&G Foods out of Parsippany New Jersey for gawd's sake..
But Louisiana hot sauce and Tabasco are pretty much the same thing, since both came from the same recipe and only became Louisiana Hot Sauce after a big legal fight between the McIlhennys and BF Trap´e & Sons. Trap´e was an employee of the McIlhennys on Avery Island Louisiana and basically stole the recipe from the Tabasco company in the late 1800s.
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