HOT SAWWWWS (Part Deux)
discos_alma
discos_alma 2,164 Posts
Folks were starting to drop some knowledge in the Collection thread, so let's do this proper-like.
What's in rotation in 2010?
I try to keep a nice balance between Asian / Southern / Mexican and here's a few classiques I always keep in stock:
I am a habanero sauce fanatic, and this is one of my faves (OG Mayan recipe!)
Two Srirachas (the paste and the "chunky")
Chimichurri (best made fresh)
Plus the obligatory (try this stuff mixed into some mayo for a great artichoke dip / sandwich spread!)
I also keep some of those pickled Thai peppers in a jar on the table for easy access.
What's in rotation in 2010?
I try to keep a nice balance between Asian / Southern / Mexican and here's a few classiques I always keep in stock:
I am a habanero sauce fanatic, and this is one of my faves (OG Mayan recipe!)
Two Srirachas (the paste and the "chunky")
Chimichurri (best made fresh)
Plus the obligatory (try this stuff mixed into some mayo for a great artichoke dip / sandwich spread!)
I also keep some of those pickled Thai peppers in a jar on the table for easy access.
Comments
My cousins and I used to make up stories about how Senor Tapatio had a falling out with his wifey and she was like, "Just watch, I'm going to create a sauce of my own and all the people will love it." That's why we have Cholula.
sriracha on the other hand is too brilliant for words.
sriracha words
I'm on the rooster pretty hard right now, along with the green tabasco.
Local heat.
tapatio
valentina
bufalo
cholula
green tabasco
regular ass tabasco
This shit tastes gooood in soups and stews.
Looking forward to trying other hot sawwwes from this post.
Any one have any recommendations on mustard based habanero sawwwses?
Where do they sell Tapatio out there? My little brother practically begged me to bring him out the largest bottle I could find when I visited him 'cause he couldn't find any in the city.
pause-worthy material if ever there was some.
Whoa! Good catch!!
nice article. but et tu New York Times?
Yea, I have this one the shelf and just had it this weekend with eggs - so good.
I love this one by El Yucateco, too.
I have a jar of homemade chilis in sesame oil and like most folks, I switch between these two
There is also some homemade Guyanese pepper sauce in the fridge from my friend's Mom, a few local hot sauces I got at farmers' markets, mostly of the Caribbean persuasion.
This is the hottest bottled piri piri I've been able to find so far, if anyone can suggest something else actually hot with great flavour - please let me know!
Chilli coriander chutney, Patak's Hot Lime and Chili Chutney - I've tried some smaller brands for Indian chutney, but the flavour was not great, Tabasco and Frank's.
What I'm missing now and need to re-stock is Italian bomba.
Not sauces, but there's the regular chilli flakes and various powders in teh cupboard, too.
I am also a fan of using scotchbonnets to cook with and fresh bird chilis, etc. on the side to munch on as you go along.
i'm quite addicted to this. it goes on everything, eggs, steak, turkey sandwiches.. i caught myself putting a spoonful in some tomato soup this weekend and it gave it a lot of depth.
but i don't understand what the difference is between this and classic . i like the chunky texture.. but is there more garlic put into it than regular sriracha sauce?
i'm hungry, will be hitting the local cuban spot for lunch
This is good but it comes to this style of hot sauce I prefer the Sambal Oelek, although they are very similar.
Sriracha is great but that shit is like ketchup to me. I need more of a kick. However, it's great to dip your popcorn in.
Mostly though when it comes to hot sauce, although with some dishes I love a vinegar based sauce, I tend to lean towards the Scotch Bonnet based. When we go down to St. Martin each year we end up bringing back about a year's worth of this local stuff this one dude bottles up. Fantastic, like mind-blowingly good, and dumb hot - but such amazing and intense flavors. The closest that one can find that's a pre-packaged brand is called Kalina's but I don't know where to get it. This is the only picture I found on the internet of the bottles:
Some people are like on some it has to be heavy on the heat / scoville scale but IMO if you don't have a distinct flavor that doesn't get accentuated by the heat you're just not doing it right. To be honest there's some of the Blair's that is pretty good even though it's a mass produced joint. Some of them shits are fucking hotttttt too.
But my take on hot sauce is it's like spaghetti sauce. Ragu in the jar - if you're hungry that's absolutely fine but understand exactly what it is. Now the shit that is homemade in the kitchen with fresh ingredients and care- that's worth writing home about.
Funnily, I find the smooth one has more depth taste-wise, but not as much heat. I don't think I've ever compared ingredients, but want to say that the smooth one is a little more sweet.
Truth be told, neither has that much heat imo, but is part of the flavour package with Asian meals at this point.
Have you tried tamari insterad of soy sauce? It's more delicious!
This one is really good too
And can't find a bigger picture, but Jerome's Hot Sauce is thee shit
Red Dot aka Louisiana Hot Sauce
Crystal
Valentina
Zaaschila
Pickapeppa
...what I've got on hand right now.
The whole Melinda's Line is the shit.
and ive been makin my own for a minute.
A Roasted Habenero & Carrot joint and a Smoke Jalepeno joint.
Yea, so other than chili in toasted sesame oil you find on some tables - what is a bottled Asian hot sauce with actual heat??
:freeway:
I bought some home made hot sauce from some lady at an African festival in Prospect this summer, and it was dumb hot. But when I went to use it a second time a few days later, I opened it and it was bubbling, which might be botulism. Watch out with that home made shit folks, get a pressure canner.