Hot Sauces
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DitmasPork
Senior Member
Flipper Alert!
Where can I sell it? I have an unopened BNIB bottle sitting in my pantry that I'd be happy to part with.
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DitmasPork
Senior Member
Non Knife BST?
I wouldn't know how much to ask. I'll have to do some research.
DitmasPork
Senior Member
These days I’m into Maria, Melinda’s, El Yucateco—but sometimes Tabasco just hits the spot, a familiar taste I was raised on, pretty much the only hot sauce available back then.
This is probably fairly pedestrian for a lot of you but I've been enjoying this a lot:
It is from Guatemala, looks interesting. Looking this one up brought up another one.
https://chiltepinelrey.us/
Yes it is. One of the ladies that works at the little Hispanic market I go to recommended it to me. There's a Honduran one too but I don't remember it now. She described them both as basically popular "table sauces".
If the bottle doesn't have a picture of a guy with flames shooting out of his butt and/or ears, I'm probably not interested.
never heard of it, but i like the bottle shape.
D.L. Jardine's "Texas Champagne"
CHAMPAGNE! there's some good branding right there.
worth a try. i'm a sucker for simple, fermented, vinegar sauces. mild heat, nice aromatics.
i'm not sure why these bozos thought they needed to put caramel coloring in it, but whatever.
it has an eye-popping 220mg/5mL sodium (compare to 35mg/5mL for tabasco or 160mg/5mL for marie sharp's belizean heat). this could be the saltiest hot sauce i've seen, but somehow it's tasting really good on this pizza right now.
CHAMPAGNE! there's some good branding right there.
worth a try. i'm a sucker for simple, fermented, vinegar sauces. mild heat, nice aromatics.
i'm not sure why these bozos thought they needed to put caramel coloring in it, but whatever.
it has an eye-popping 220mg/5mL sodium (compare to 35mg/5mL for tabasco or 160mg/5mL for marie sharp's belizean heat). this could be the saltiest hot sauce i've seen, but somehow it's tasting really good on this pizza right now.
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I send out this special sauce with every knife (until I run out)...its hands down the best sauce I've ever had
Took me 7 years to make 100 bottles....I grew the peppers from seed and lacto/salt fermented for 5 years, adding each year's crop to the mash....then aged for 2 more years once I added carrots, onions, garlic and apple cider vinegar...finally bottled it this past February
Down to the last case, it will be a sad day when the last bottle goes out
Took me 7 years to make 100 bottles....I grew the peppers from seed and lacto/salt fermented for 5 years, adding each year's crop to the mash....then aged for 2 more years once I added carrots, onions, garlic and apple cider vinegar...finally bottled it this past February
Down to the last case, it will be a sad day when the last bottle goes out
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oh no! I price my Primeaux sauce closer to $450 + free chef's knife.....deal so good you can't afford to pass it up7k: tabasco 150yr anniversary 'Diamond Reserve'
vs
<~2k: primeaux sauce + free knife
.....newsletter drop coming this Friday, 100% worth itI Just found this Thread..
AS i Love spicy food and specially hot Sauce s for i guess 12 years a Lot and before Just regular hot peppers from Stores i have to say I eat hot Sauce everyday. Sometimes more or less. Less If i have some stomach issues
My favorites are Hellfire hot Sauce s. A Lot yummy and hot ones. Also hotter than el.
And a Brand from hungaria calles Gabko. Also Just Natural ingredients.
I am Glad i can get my hands in Most yummy sounding hit sauces Here un German Stores or european Stores.
AS i Love spicy food and specially hot Sauce s for i guess 12 years a Lot and before Just regular hot peppers from Stores i have to say I eat hot Sauce everyday. Sometimes more or less. Less If i have some stomach issues
My favorites are Hellfire hot Sauce s. A Lot yummy and hot ones. Also hotter than el.
And a Brand from hungaria calles Gabko. Also Just Natural ingredients.
I am Glad i can get my hands in Most yummy sounding hit sauces Here un German Stores or european Stores.
it wasn't on purpose, lol.....It just took me that long to get around to! ....and tastes better for it7k: tabasco 150yr anniversary 'Diamond Reserve'
vs
<~2k: primeaux 7yr sauce + free knife
wait. aged up to 7 years? you aged hot sauce guys are all in cahoots!
I planted the peppers with the full intention of making sauce that year.....got busy and put them in a bucket with salt under the pantry cabinet.....the plants self seeded for the next 4 years after that, and I kept adding to the bucket.......just finally bottled it when we had a snow storm
DitmasPork
Senior Member
Riff on Barbados Style Bajan Hot Sauce—inspiration from my Caribbean neighborhood in Brooklyn. With Bajan hot sauce, there're cooked and uncooked versions, this one is uncooked.
Malaysian Soy Sauce I have never tasted any from that country.
DitmasPork
Senior Member
Pretty much every country with a big Chinese community brews soy sauce—here's soy sauce from Trinidad & Tobago at my local grocery. I'll happily try any soy sauce.
nopomo
feels hard on the stones
Have you tried the black label? It’s much smokier and milder.
DitmasPork
Senior Member
I have, good stuff—but not easy to find in my neighborhood, a bit pricey for the amount of hot sauce I seem to go through.
If you can find these Hainan yellow lantern (Habanero) sauce, they are great, classic Chinese spicy note but up a notch, interestingly Hainanese cuisine is not even that spicy
