The Down Range Forum
Member Section => Cooking & Recipes => Topic started by: Badgersmilk on December 23, 2009, 11:06:43 PM
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Anybody make their own? My favorite's always been "Franks". The crazy thing is that brand is actually hotter in the northern states than it is in the south. We've tried it in several places and agree it seems to hold true that it's just not made as hot for the southern area. :-\ The taste is still great! And doesn't overwhelm the flavor of the food. :)
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Franks is up on my list, as is Louisiana. For straight out heat I go with the old generic Tobasco. Outside of that I love to pick up the "novelty" brands. Whoop Ass has really good flavor and lots of heat, but is hard to find. Soon to be son-in-law gave me a bottle in a gift box model of an outhouse. Everyone thought the outhouse was cool, and I loved the sauce.
Came across a hot pepper salt at a Christmas party last week. It was really good, hot, and it didn't have the "sneeze factor" you get with a lot of pepper shakes.
As for heat, I have heard that many sauces and flavorings vary from region to region, but the norther tiers tend to get more mild stuff.
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Tabasco and Tiger Sauce.
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I generally stick with Louisiana or Texas Pete as a base and add to it depending on what it's going on.
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Awe Geeeez................I'll get back to ya!! :)
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http://www.tapatiohotsauce.com/home.html
while not "hot" ( by my standards anyways, but I'm a bad judge as I like things HOT! ) it does have great flavor and is not vinger based. I don't care for vinger on most things I want to add heat too.
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It depends on what you want. For cooking, I go with Crystal. Its cheap, and relatively mild (eg forgiving) it also has a little sweetness to it. You put a few drops too many in a chile or a gumbo or an etouffe and you're not out of business. It is my go to sauce. For at the table for just heat, I go with tabasco or chotihula (sic) as both pack a lot of punch, though little flavor beyond heat (a pinch of cayenne pepper wll do the same). For a smoky taste, as in beef or pork, chipotle is the way to go. It is a back of the tongue heat so you need to be careful. First taste, it will seem mild. Give it a minute and you will feel it. As far as making my own, I have Datil peppers in my back yard. I put 4-5 of these in salad dressing/olive oil jars with the the metal pour spouts you see in Italian restaraunts, covered in dry sherry. These are great for seafood. Put them over a crawfish etoufe, a jambalaya, a fish chowder, or an oyster Po' Boy and you will see the light. Sweet, acidic and hot, works beautifully with seafood, particularlly shellfish. Serranos will work as well. Just let the whole pepper stew for a couple of weeks in the sherry before using.
FQ13
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This place has a great selection. http://www.salsaexpress.com/ I've tried several and liked every one except the pure chipotle paste. They used to rate everything on a scale of 1-10 but they quit doing that. Too bad because I liked the number 5-7 hot sauces better than the higher ones.
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here in Peru we make our own, but we use peppers that are not available (mostly) in the states. but anyway, when I lived in Texas my ex would make fresh salsa with Jalapenos. mmmmmm
sauce pan with
1 tomatoe
1 onion
4 or 5 Japs
teaspoon of salt
if you wish.. a little cilantro.
boil for a about 8 minutes,
drop it all in a blender then strain into another dish..
or (my favorite) use mortar and pestal to grind it all up....
mmmmmmm
it's fresh and has no preservatives so it won't last very long.
but then... it's so good it shouldn't make it through meal time anyway.
here my wife makes a sauce that is awesome...
blend some peppers,
a little milk,
smoked cheese,
saltine crackers,
a touch of salt.
have to play with the mixture though, not sure how much milk she uses, just goes by texture.
want it to be thick but still be able to pour when it's warm. as it cools it thickens.
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This is the one that I prefer. We buy it by the case, free shipping.
Recognized throughout California as the premium hot sauce,
The Pepper Plant's line of sauces gets its unique flavor from a special blending of peppers, fresh garlic, and other fine ingredients to give it a tangy taste all its own. All these fine sauces are ALL NATURAL and contain NO PRESERVATIVES.
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They used to say you could tell a marriage was successful when the couple got into their second bottle of Tobasco. I think that was true for my parent's generation. I use a lot of hot sauce, so that wouldn't be true around my house.
While millions disagree with me, I don't particularly like Tobasco. It is made with fermented peppers and vinegar and I don't care for the combination. It tastes old and spoiled to me. Plus, I think it's a little insipid in the heat department. Franks, Texas Pete, Lousianna and Crystal are all crafted in a similar fashion with aged peppers and vinegar, and they all taste better than Tobasco.
My favorite is a sauce made in Belize. Marie Sharp's Habenaro Sauce contains fresh, ripe habaneros, carrot juice, onions, lime juice, garlic and some salt. It's available in Mild, Medium, Hot, and Fiery and while it will raise the roof in its Fiery version, it has immensely good flavor. It adds a great deal more than just heat to whatever you are eating.
I used to get if by the 12 bottle case from an importer in LA. Since I am out here for the holidays, I went by his warehouse and picked up a full gallon of the Fiery Marie Sharp's for just about $30. Should last in the frige for a couple of months at least. I used to go through n 8 oz bottle every month.
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I make my own. Cooking is my main hobby, (Closely followed by shooting and reloading) I raise my own chiles and tomatoes. I canned (pickled) about 25 pints of jalapenos. This has been the cure for my acid reflux. I use Serrano and Cayenne chiles for my hot sauce. I like the vinegar base. I dry the cayenne chiles so they keep. Then roast them lightly. Then process them with vinegar and kosher salt. My sister is my biggest fan. She says she puts it on everything but her breakfast cereal.
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here in Peru we make our own, but we use peppers that are not available (mostly) in the states. but anyway, when I lived in Texas my ex would make fresh salsa with Jalapenos. mmmmmm
sauce pan with
1 tomatoe
1 onion
4 or 5 Japs
teaspoon of salt
if you wish.. a little cilantro.
boil for a about 8 minutes,
drop it all in a blender then strain into another dish..
or (my favorite) use mortar and pestal to grind it all up....
mmmmmmm
it's fresh and has no preservatives so it won't last very long.
but then... it's so good it shouldn't make it through meal time anyway.
here my wife makes a sauce that is awesome...
blend some peppers,
a little milk,
smoked cheese,
saltine crackers,
a touch of salt.
have to play with the mixture though, not sure how much milk she uses, just goes by texture.
want it to be thick but still be able to pour when it's warm. as it cools it thickens.
I remember a Brazilian neighbor of mine bringing some peppers here once. Nasty little bastiches that grew wild amongst coffee plants after the seeds were 'deposited' by birds. Those peppers made a VERY hot sauce.
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Crazy Dave's Brain Damage.
Crazy Jerry's Brain Damage Hot Sauce.this hot sauce ain't for wimps...it's for people with an adventurous soul looking for cheap thrills. Mandarin Oranges, Honey, Mango Fruit, Habanero Peppers, Distilled Vinegar, Water, Garlic, Chipotle Peppers, Sugar, Spice. 5 oz.
That's good stuff!! I love the sweet and then HOT that hits your tongue!
(http://ep.yimg.com/ca/I/hotsauceworld_2088_28320239)
I like this one on fish sticks. Beaver Wasabi Horseradish. http://beavertonfoods.com/store/index.php?main_page=product_info&cPath=10_11&products_id=70 (http://beavertonfoods.com/store/index.php?main_page=product_info&cPath=10_11&products_id=70)
(http://beavertonfoods.com/store/images/beav-12-wasabiHorse.jpg)
And when its got to be HOT!
Pappy's Moonshine Madness Barbecue Sauce - So Friggin' Hot, You'll go Blind! Nutritional Note: If you can stand the heat, cook with it. If not, leave it the hell alone. Tomato Sauce, Sugar, Vinegar, Fresh Garlic, Fresh Onion, Chile Pepper, Paprika, Modified food starch, Natural Hickory Flavoring, Oil of Capsicum, Kentucky Bourbon 3%, Worcestershire, Molasses, Corn Syrup, Water, Salt, Caramel Color, Garlic Powder, Sugar, Spices, Anchovies, and natural flavorings, Black Pepper, Spices, Lemon Powder, ( Corn Syrup, Lemon Juice with added Lemon oil), Habanero Peppers, Citric Acid.
(http://ep.yimg.com/ca/I/hotsauceworld_2088_52217999)
I like HOT and I like Flavor.
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When I was married the wife and I went to a Chinese restaurant one night Appatizer plate comes out with this green stuff on the side, Wife says "Oh, I love Guacamole"and takes a spoonful, I got out "that's not" and she figured it out for herself ;D
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When I was married the wife and I went to a Chinese restaurant one night Appatizer plate comes out with this green stuff on the side, Wife says "Oh, I love Guacamole"and takes a spoonful, I got out "that's not" and she figured it out for herself ;D
Same thing happened to me at an upscale Jap resteraunt here in Dallas, my wife and mothers birthdays were 3 days apart, and so we went, for appetizer i ordered the california spring roll which included avocado, got the dish and there was this big won ton full of what looked like guacamole, wrong!!! My wife and mother thought I was having a heart attack, more like a closer to god experience.
Now 1 of my hot sauce recipe's. Not a salsa, a cooked hot sauce for dipping chips.
1st fresh peppers from the garden, store bought is ok, get the oven hot 400 degrees and place the peppers in there, I use a basket for frying. Let them roast until they char, then remove and use a butter knife to take the loose charred skin off, mean while puree some canned tomato, puree the skinned peppers,,, put all in a soup pot and simmer, add salt, cilantro, I also use fresh lime at this part, start taking chips and tasting, if too light, add red pepper flakes until hot enough. Wonderful hot, but better later after cooling in the fridge, I like mixing peppers, serrano, Jalapeno, and tobasco peppers. Habeneros lose something when cooked, but have a recipe for agent orange, half habanero and half pureed carrot, cooked with a little salt and spices, hot to the nth degree.
I have put this on here before, somebody try it, it is awesome, Take your favorite dill pickle, take 1 or 2 habanero peppers, pour out half the pickle juice into a blender or food processor, add 1 or 2 habi's, puree, and pour back into the jar, let sit 1 week, hot, tasty and bad to the bone.
Update, once the pickles have been eaten, boil some eggs, peel them and place them back into the pickle jar. Whooooeeeee.
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When I was married the wife and I went to a Chinese restaurant one night Appatizer plate comes out with this green stuff on the side, Wife says "Oh, I love Guacamole"and takes a spoonful, I got out "that's not" and she figured it out for herself ;D
we dd that to a guy in college, we told him it was a herb butter. ;D