whats your favorite hot sauce?

Louisiana Hot Sauce and Red Hot Sauce

 

you boys and your silly contests. you should have competed to see whose asshole burned the most the next day. lol

 

i like herdez green salsa pretty well. have some in my fridge.

of course i like homemade salsa best, but if i have to go with store bought, i like herdez a lot.

 

how is it a contest? the question isn't "who likes the best hot sauce" or "who likes the spiciest hot sauce"

just wanting to know what other folks like

 

No, I was saying this at Lode's and Jer's antics. Peppers in drinks and habanero eating contests. lol

 

oh i get it now haha

i think i'm gonna go have a smoke:sifone:

 

Mine burned the most.

 

I tend to stick with green salsas if theyre store bought. I like La Costena better because its less acidic than Herdez. Herdez is good on certain things like Barbacoa or fajita where that sharp flavor is nice, but not for say eggs.
I only like red salsa if I make it. Some are over processed, others have weird tastes. My home made salsa is perfection. Id post the recipe but I doubt Ya'll would be intrested and I've turned to stone! Oh noes.

 

Matouk's Calypso Sauce...no contest.

 

frank's extra red hot.

 

oh i'd be very interested actually. i love making salsa, but sometimes mine comes out really tasty and sometimes it's not right.

and yeah, herdez is a little too acidic for me as well, but i do like it a lot.

i think i've seen la costena products once or twice, but i am not sure. herdez i see all over the place, though. i get it cause i always liked it better than most brands i know.

i do like one or two of their red salsa's fairly well also, but i agree homemade is better. i just can't always get it quite right though, because i have no set recipe. sometimes it comes out well, sometimes not.

but i think my last mess up has gotten me to think more about what i'm doing and what NOT to do

 

Scorned Woman

 

nice.

 

Dave's Gourmet Reserve hot sauce

600,000 Scoville units (tabasco is only about 5000 scoville)

 

Ok, I'll post the recipe. i think you said something about a dorm. you need a gas stove, an oven or a Live fire. do you have that?
Roast 7-10 red tomatoes and depending how hot you like your salsa and what pepper you like to use. I use serrano peppers or thai red dried pepper. If you use serranos, roast as well, I use 10 peppers.
3 cloves of garlic, roasted as well and minced or throw in the processor, add roasted peppers. Mush the tomatoes, if youre lucky with a molcajete (mortar and pestle) or with your hand or potato masher. add the processed (or minced) garlic and peppers to the tomato, add a quarter minced onion and chopped cilantro in a pot, add salt to taste. cook on med-low till it boils.
ya got salsa.
a little secret. Add salsa to mushed avocado. Instand and delicious Guacamole. dont tell anyone though.

 

Aha!

Roidal curse.

 

sounds great, there is a kitchen in two buildings i have access to.

but i'll have to see about a food processor or potato masher or something. no usable mortar and pestle here for sure.

thanks for the tips, i wondered how to start using fresh tomatoes.

i've usually used canned organic fire roasted tomatoes.

this sounds good:cheers2:

 

This guy I know has a Mexican friend that brought in some hot sauce at work. I think it was called Red Dragon or something. He only used a pin prick in his pasta to flavour the dish. My friend asked if he could try some and the guy told him to only try a pin prick. He dabbed it with the tip of a fork and his tongue blistered!

This old came join the conversation and asked to try this hot sauce. They told him to go easy but the went ahead and down a spoonfull. They had to pry his throut open with a large wooden spoon so he could breath until the ambulance arrived.


I've ordered two bottles

 

you can finely mince the peppers and garlic, and mush the tomatoes with your hands. When its all in the pan, a good 10 minutes on the fire should cook everything and keep the fresh tomato taste.

 

Same!

I don't mind tabasco or jerk sauce though, but I usually keep it mild.