Hot Sauces

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Hot sauce adjacent, but I've got some chili crisp FOMO. Never had it - am I missing out? Do I need to pick up a jar ASAP? If so, any specific recommendations?
 
Last edited:
just tried flying goose Sriracha with extra garlic. it's great, but I thinned it with vinegar cause I prefer extra vinegary.
Huy Fong squabbling with their pepper supplier, and accidentally introducing a whole lot people to other Sriracha makers, was a huuuuge oops.

Never even knew Tabasco made a Sriracha. Not as hot and a little sweeter, but frickin great on eggs in the morning.
 
Rabbit hole:


I am 110% here for content like this!

Also - kudos to your wan for managing to get through a whole 15 minute video about LGM without once mentioning E621 (so as not to scare the white folks ;))
 
Throw me some recommendations for the morning eggs. I prefer flavor over heat. Cholula is alright, I'm a big fan of Pepper Plant Chipotle. Tabasco/Crystal are no-go for me - too much vinegar, too little of everything else. .
In terms of stuff you might find at an American grocery store:

Marie Sharp's Grapefruit Pulp or Green Nopal (milder)
Matouk's West Indian Hot Sauce (hotter)
Yucateco Red or Black Label Reserve
Valentina (milder)
Goya Salsita Habanero
Grace Scotch Bonnet (hotter)

I seem to be in the minority in my intense dislike of Yellowbird sauces.
 
O'Brother's Organic - The Jalepeno and the Habanero are good, particularly on breakfast potatoes/ hash browns
Tajin
Valentina
Yucateco - I love the Caribbean one, though I've never seen it outside of a Mexican grocery
 
Throw me some recommendations for the morning eggs. I prefer flavor over heat. Cholula is alright, I'm a big fan of Pepper Plant Chipotle. Tabasco/Crystal are no-go for me - too much vinegar, too little of everything else. .
Yellow Bird Habanero Condiment - this stuff is the truth. Some heat, excellent taste, I'll eat spoonfuls of it for the flavor.
Picamas Salsa Brava green sauce - also really really good, tangy, not too vinegary

I could eat the above two and nothing else and be relatively content. But I don't want to.

Cholula Chipotle is good.
Herdez Salsa Verde is tasty, but not *really* a hot sauce.
 
Some recent pickups. Wife is into the hot honey. I really like this Yellowbird on tacos. I will have to try their other flavors. This one is not super spicy but nice flavor. A tiny bit of sweetness. Never had Crystal before. I quite like it. Like a better and more nuanced Tobasco type heat.
IMG_7174.jpeg
 
Catching up on this tread. Up thread someone asked what hot sauce went with fried chicken. For me it is Marie Sharps Nopal Green Habanero Pepper sauce. Its astringent nopal taste combined with Marie's Sharp's green habanero sauce of onions. garlic, vinegar, and lime juice are wonderful on fried chicken and will roll your eyes up into you head and a sliced turkey sandwich. Marie has a salsa that is heaven in a jar. Marie Sharp's Cactus Moringa Habanero Salsa.

Its ingredients:
Fresh Nopal Cactus, Green Habanero, Hand Chopped White Onion, Cane Vinegar, Tomato, Sea Salt, Freshly Squeezed Key Lime Juice, Garlic, Cilantro, Moringa leaf.

Screenshot 2024-10-02 at 09.41.06.png


 
Last edited:
Now, I know it might border on cliché


I can still just about see your cliche border way back behind me in the distance, HHC.

But I march onwards with my latest batch of preposterously-named-yet-beautifully-decorated roast pineapple and scotch bonnet hot sauce…


IMG_0120.jpeg


IMG_0587.jpeg


IMG_0473.jpeg


IMG_0626.jpeg
 
I wonder how your hot sauce would taste with Steen's Cane vinegar? It has been my go to vinegar for years, It has a mellow slightly sweet taste.


View attachment 355133


It’s funny you should say that…

TBH I don’t think I’ve ever come across ‘Cane Vinegar’ before, but from your description I imagine it’d work very well. Because I didn’t actually use the cider vinegar exactly as pictured above.

I roasted the pineapple and garlic with rum, black pepper, and sugar:

IMG_0555.jpeg



And then used the vinegar to deglaze the pans, the result of which was what I used for the hot sauce. You can see the difference between how it looks normally on the left vs my deglaze version on the right:

IMG_0586.jpeg
 
I have tried different cane vinegars. From Brazil, and the Philippines but none come even close to the wonderful taste of Steen's Cane Vinegar from the Louisiana. It sort of tastes like balsamic vinegar but with much lighter taste profile. It is unbelievable on fish-n-chips. Check out Steen's Recipes. My mother's recipe for liver-and-onions is egg breaded deveined beef liver, almost impossible to find these days, breaded with an egg wash, cooked on a bed of green onions cut whole to fit the pan. When the green onions are limp remove and finish cooking the liver, remove deglaze the pan with, dark apple cider vinegar. In this place a can or two of whole spinach. It has to be canned fresh does not work. stir it around to heat and pick up the bits if of breading and the onion/vinegar flavor and serve presenting the liver on a bed of green onions and sautéd spinach. This little boy all of those year ago loved this dish, It had spinach in it and I was a huge fan of Popeye the Sailor Man. I have made it myself but as I said beef liver is hard to find these days. I have never had be able to use Steen's Vinegar but I am positive it would elevate this dish to another level.

I have eaten this dish made with deer and Elk (Wapiti to you Europeans) liver and it is unbelievable

This recipe also works with breaded pork chops.
 
Last edited:
Up thread someone mentioned they had been introduced to Tabasco sauce with little bottles in MRE's. Well here you go 😁 I keep a bottle in my "possibles bag".

View attachment 355233
We didn't have those little bottles in my Viet Nam days so we just swiped the regular size bottles of Red Rooster hot sauce from the camp mess hall. Still buy Red Rooster from time to time for my breakfast eggs.
 
Last edited:
And here is a PDF copy of Mcilhenny, Tabasco cookbook. One thing you will note is the small amounts of Tabasco sauce used. The cartoon of the soldier using a 1/2 teaspoon of Tabasco sauce to a modern chili head is a howler. I can almost drink Tabasco sauce out of the bottle, in fact I doctor it up to make is much hotter.

https://charliecompany.org/wp-content/uploads/2012/04/the-charlie-ration-cookbook.pdf
It was a long war and there were three different corp areas but I never saw a bottle of Mcilhenny when I was there in 68 and 69. It was all Red Rooster where ever I went and my unit was on the constant move from camp to camp around II Corp.
 
Last edited:
This stuff from the Philippines is fun, not exactly a hot sauce, not exactly a vinegar, somewhere in between. I don't know what it's meant for but I splash some on all sorts of things, especially eggs.

Ingredients: Fermented coco nectar "suka tuba", kulikot chilies, garlic, onion, ginger, sweet peppers, salt.

(EDIT: I just noticed that it has suggested uses helpfully listed on the label)
Suka_Pinakurat.jpg
 
It was a long war and there three different corp areas but I never saw a bottle of Mcilhenny when I was there in 68 and 69. It was all Red Rooster where ever I went and my unit was on the constant move from camp to camp around II Corp.
In the C rations I ate I never saw a bottle of Tabasco either. I was USN so I didn't get my hands on "C' rations until almost the end when the MRE came out. I still miss the Turkey/Chicken set.
 
Last edited:
Back
Top