Anyone else here put that stuff on everything?

I do. Think I'm addicted. I keep it simple. Sriracha goes on everything that doesn't sound Mexican. Anything that does gets Tapatio or Chulula. None of that vinegar scheit from Louisiana. That stuffs nasty.

I put it on most everything, I like Chulula and the smoked Tabasco

Cholula is good, so is Valentina. Pretty sure Cholula has vinegar.

I'm not so sure how Sriracha and the Mexican sauces would do in a Cajun gumbo. I won't naysay them however having not tried them that way.

Maybe, but not like Tabasco. That stuff is over rated.

It does.

Pretty much exactly the same here

Franks drizzled on a Pizza King pizza is good.
Like it on fried chicken and other.
Dave's Ghost Pepper is wicked, hottest I'll go.
Am out of practice but was up to 6 med drops in a bowl of chili.

Did that at work and a couple people that thought they were cool went for a try.
Me and another guy warned em.

2 drops about killed em. LMAO

I know a lot of hot sauce connoisseurs like Cholula, but I find it has a weird 'musty" taste to me.

Valentina (Yellow or Black label ,pick your poison) and Tapatio are my favorites for a condiment sauce.

I tend to use the milder Yellow label Valentina like most folks use Ketchup on many things.

Crystal is the gold standard. Pour everything else down the sink.

Love the flavor of Texas Pete, wish it had a bit more bite[heat].

TP or Franks on pizza...everydamntime

I’m not sure what Cholula means in New Mexico mescan, but about 20 years ago I worked with a bunch of them and I mentioned something needed Cholula and they all cracked up laughing.

“What’s it need, guero?”

“Fuggin Cholula”

“HAHAHAHAHAHA”

I’m still not sure what they were talking about but I’m sure it wasnt very nice…

Try Texas Pete black label.

Every try it on popcorn? That is some good stuff right there, I usually dribble it on the top layer and mix it into the bowl.

Growing up the only two retail hot "sauces" on the table were Tabasco and Pico Pica when it was still a SoCal privately owned company.

I heard Jim Conrad puts it on sweet peas.

Never seen it but will start looking.

Thanks

Dang! Haven't seen or thought of Pico Pica in a while. Lol

I was all about the Mexican hot sauces, but I think Sriracha is laced with something. Sriracha on Pizza is the dream combo.

Cholula, Tabasco, and Sriracha are staples.

Used to have a pile of Nados Peri Peri sauce, but ran out and haven't been back to Zimbabwe in quite a while.

Ol' skool Californio.

Try Mago "original" recipe- - - -I buy it 3-4 bottles at a time when it goes on sale. I make my own wing sauce, a butter/flour roux with Texas Pete as the hot stuff. It resembles Hooter's sauce, only better.

I'll try Mago if I can find it.

Sriracha = spicy ketchup. Easy pass for me, stuff is gross. Too sweet.
I make my own….fermented cayennes, habaneros, cherry bombs, Hungarian wax, and tabascos all mixed together. Stemmed and coarsely chopped, then 2.5-3% weight in grams of salt. I seal it in vacuum bags. Spectacular and to me better than anything in the store.
Can even smoke the peppers briefly before fermentation to add that flavor. Delicious.

Craig

Anyone try Goya?

I’ve heard Tiger sauce is good but haven’t tried it either.

Mango, habanero, ghost pepper I fermented a month before making it into a sauce.

Order direct from their website. They sent me a free bottle when I ordered and paid for three.

https://www.magohotsauce.com/

If you like Jamaican, "Pickapeppa" is a good change from regular hot sauce. Great on scrambled eggs or omelets.

Good for you. Sounds great. I love making sausage, BBQ, Jerky, basically anything with meat.
Made a complex sauce once. Just not my thing. I'd rather buy a bottle.

Yep.. popcorn gets a heavy shake of tapatio

I like tiger sauce on some things.

Will do. I'll try it.

Y'all ought to give Dave's Total Insanity Sauce a try. Warm your ass right up.

Tiger sauce is a great dip for egg rolls.

Perhaps they had this definition in mind: (From urban dictionary)

Cholula
The act of administering a hot sauce enema followed by inserting a wooden cap or cork into the anus to ensure retention.
So my bf gave me a Cholula last night and now I see God.

I took this pic about middle of last year. I've since added:

Texas Pete, really like the flavor but not really hot, just a bit spicy.

Tapatico, hotter & thicker than Pete, about same flavor to me.

Louisiana brand, disliked it, gave it away.

Trappey's Louisiana, meh.

Crystal, almost a dead ringer for Franks only watery.

Wasn't going to buy Cholula as I never was impressed & it's triple to 4 times the cost as most of the others. But wife bought me some of their Green Pepper, love it.

Different ones for different dishes.

That’s about right for those clowns.

I like good ol Texas Pete. It doesn’t hurt that it’s made fairly locally. It is everywhere down here.

Blasphemy, pure Blasphemy!

have had its hot but not great flavor.

I use a lot of it.


Frank's, Sriracha, Cholula and El Yucateco are my main stays.

I carry Tabasco in my car truck and wifes car


Go into a resturant and ask for Tabasco they bring something else I go get my stash

The new Tabasco scorpion also has a place with me its pretty zesty stuff

Tabasco
Fish
Eggs
Is just plain a must

Hank

Chulula is good stuff, I got introduced to Tiger Sauce at deer camp in KY a couple years ago and have become addicted I order it by the case. Tiger sauce is great in chile, Franks is for making buffalo dip.

I get pretty decent mileage from Tapatio. Good heat and flavor without overwhelming you.

Texas Pete goes on everything except biscuits and gravy which get Cholula or Tabasco.

Local place has a pretty amazing pepper sauce that is served (sans label) at a local breakfast place. Need to go get some more.

I buy this by the case:

There's also this:

That color screams burnt sphincter.

I hear this is Flave's favorite.

Anyone try werewolf sauce?
Haven’t seen any around in a while so I don’t know if it is still available but it had a great taste, honest heat with a sweet finish. Great on eggs and stuff.

I grew up using Tabasco on pretty much everything. As kids we called it the Red Salt. I just got a bottle of the Scorpion for Christmas as everyone knows I dig hot. Got to say, it is a step up from the traditional in a good way. Pretty much on par with some of the milder Carolina Reaper sauces. Not the hottest thing I have tried, but a good blend of flavor and hot.

I enjoy all hot sauces, and trying new ones. But Tabasco brand sauce remains a culinary staple that will dwarf all other bull Schitt from before the time you were born, until after I am deceased.

Pro Tip -

Put some on your D head, just before you GFY.

It's not hot, but I really like the flavor of this stuff, especially on scrambled eggs and omelets.

Yes it will! Just flame without much flavor. Careful as you can ruin a lot with a little!

I get a complimentary bottle of Tapatio from the Mexican joint I hit up.

Do they know about it?

A buds dad used to get complimentary salt and pepper shakers from McDs 30 years ago. Probably did same w ketchup n mustards.

That stuff is toxic IMO

I put a hurtin on Fuddruckers

Especially that one in Billings, them hayseeds up there ain’t streetwise

Got a mexican girl up the road. She makes her own best I ever had. I get two quarts a year. We barter for it.

I keep 3 at home. Tabasco for oysters, Louisiana Hot Sauce for most things. Tabasco Chipotle for Some things.

Tapatio and Franks. Green Tobasco is good once in a while. Cholula is ok. Keep them all in the pantry. Always looking for a new brand but most are too hot and have no flavor.

I like the smoked Tobaso on some stuff but it absolutely phu.uckin ruins biscuits n gravy.

Original Tabasco is my go-to hot sauce. Frank's is good stuff too.

I much prefer Crystal to Tabasco. I'm fine with Texas Pete, Tapatio, Frank's, or Chulula. The only thing that I like Green Tabasco on is hard-boiled eggs. I had a fling with Sriracha for a while, but found it too garlicky for many dishes.

My all-time #1 favorite is Arizona Gunslinger. It's made from sun-ripened jalapenos, is a lot thicker than others, and is simply superb. LINK

If you want a taste treat, put your favorite hot sauce on potato salad. That's how I was introduced to Gunslinger, from a guy selling it at a gun show booth. Smart salesman - it was like crack.

Frank's is good on biscuits and gravy.

Had sriracha in my chili tonight. Love it homemade veg. sop. Will never put it in a bloody mary again.

Different sauces, different foods, why I'm trying so many.

But, they won't be blistering of something hard to find. Just staples for me. The Mexican staple seems to be Valencia &/or the El Yucatecco habanero. The Japanese might not consider them. Mericans eat different cuisines so a few different flavored sauces are not bad to have around.

Agreed. Gotta match the sauce to the food.
Forgot about this stuff. Also a favorite.


The chili-garlic sauce

Depends.
Tabasco on eggs is a must. Ham and navy's too.
Chipotle mixed with ranch ain't a bad dip. Like Tabasco here, bought some
stuff from a local Mexican owned store. Loved it. Went back and they had different stuff (covid?) It sucks.

Frank's is buffalo sauce. Anything else is a power.
(Do like other flavors th ough)

Sirachia, sometimes I just want it.

Cholula is good, Mexicans resturaunts have it out.

That El Yucateco stuff is really good, rarely find it here.


Gonna keep my eye out for the Scorpian.

Got a buddy that puts hot sauce on everything.
It's annoying. Kind of a childish thing, making sure everyone knows
he uses hot sauce. "Big deal, hope you like it".
Thing is he doesn't care for Tabasco (ok) but other than that
he has no preference. Louisiana, Crystal, everything called
hot sauce is equal. I don't get that.

Tapatio and Cholula, no need for any others.

Worked with a guy years ago who made his own and drank it out of a cup, like coffee every morning.

I like Louisiana for my all arounder. Cholula on pork rinds. Green Tabasco is the only Tabasco I like and I only like it on burritos that have rice in them for some reason. I bought a bottle of Old Bay hot sauce the other day. It was good last night on breaded pork chops.

Have to add crushed red pepper on red sauced pasta; Bolognese, lasagana, sausage/peppers/onions, etc
Try hot sauce of choice, Tabasco for me; on Cole slaw. Adds a lot of flavor

Not a sauce, but I like Tony Chachere's on a lot of food. It's hard to find in Canada. I buy mine in Maine.

You might look into these:

I worked with a fellow from Texas that was here for a months long job. Became friends, came over for supper a few times and that bum got me hooked on Tony's. Now I have to go to Maine to get it.

Now I have to check out that other magic powder you are offering.

Bingo on the Cholula! Nasty musty flavor…

I’ll have to try the Yellow label Valentina..

Love Tabasco. If your anywhere near schlotzys please send me some of their hot sauce!!! https://order.schlotzskys.com/menu/ae_1007/categories/25818_78475

It’s the boss!

They don’t have that at Fuddruckers but I got a squeezie bottle from the Wok n Roll here once.

Didn't know Californians were so fluent in Chinese or whatever kind of ese that writing on the bottle is.

You fuggers dump what is on the table and call it good

Tony's on everything! Even good on ice cream.

Not picky with hot sauce and probably use Franks the most. Don't like the stuff that is a bottle of fire with no flavor.

Here in Carolina it's Texas Pete. I hate the taste of Tabasco. but there are lots of other good ones out there too.

Dang! A squeezie bottle would be the shizzle. The only downside is always needing a spoon.

Texas Pete on my hash

Frank's, Trappey's, Crystal are my go-to sauces. Everything else depends on what I'm splashing it on.







I just tried the Old Bay stuff recently myself. It seems more like a specialty sauce that only goes well with some things and is specifically intended for seafood and maybe chicken dishes. It smells and tastes like someone dumped Old Bay Seafood seasoning into a bottle of Frank's, shook it up and relabeled it.

I had a Roof Korean translate for me.

Really like the tapatio and Chulula can’t stand sriracha or the rest of vinegar bases hot sauce

I have only ever seen it in the squeeze bottle.

Crystal Hot Sauce... Aged Red Cayenne Peppers, Distilled Vinegar and salt... Clean & Simple... And tabasco Green Pepper Sauce is great on burrito's & hamburger's... But Sriracha doesn't work for me nowhere...

My 16 yo son douses everything in cholulas or tabasco at least. Or when he is home, he uses a sauce our tenant makes from home-raised peppers including ghost peppers among others.

Not me. I like to taste the actual food and not just burn my tongue.

Local Mexican joint sells habañero salsa (by request), that's amazingly good: nice smoky flavor beyond the heat. It's just that the heat will give me hiccups for at least 45 minutes, unless I take it R E A L S L O W.

This place has a fairly good assortment (> 1,500) of hot sauces.

I think there's even more at their other store. Plus the other store's fire engine is red, not gray. They have an extensive assortment of, "adult hot sauces", but apparently won't post them on their website.

One of my boys went to their Weekend of Fire, and assaulted his mouth lining with some kinda chicken wings.



FC

Sriracha does not work for me either

Tapatio and Cholula on meskin. Tabasco on any Low Country or Creole type dishes.

LMAO

Me either. Tried it a few times but not my thing.

Sorry Charlie......................It's a staple here!

Three ingredients. NO xanthan gum, the mysterious un-named "spices", and no sodium benzoate or other preservatives either.

But, I like and use Valentina and Cholula, among others, when they're available. Tabasco really doesn't do justice to Mexican food.

Bushel and Peck's Golden Ghost

Sriracha has enough garlic to kill all the vampires Ann Rice ever dreamt of and then some.

Interesting, how long do you ferment them?

Not a hot sauce per se, but more salsa like. Hot, with a lot of flavor, goes very well on eggs.

https://jardinefoods.com/product/ghost-pepper-salsa-xxxx-hot/

I'm hoping to have a good spring and early summer so I can actually get a good harvest of peppers in '22. Last year sucked balls, something like 82 days frost free here. Might get a caterpillar tunnel greenhouse set up too, depending on finances and such.

I like La Victoria Salsa Brava.

I like most hot sauces. I've ordered some specialty sauces that are good but can't think of the names of them now.

I've never tried Crystal but their website is pretty cool:

https://crystalhotsauce.com/

Pico Pica is great on tacos .....

Oh how the mighty have fallen. Two days and no mention of...

Crystal
Louisiana

In that order.

As for Tony's, it's good but has a lot of salt. Louisiana brand seasoning is just as good as Tony's but less salt if anyone wants to try it.


Clyde

It's hilarious listening to grown men brag about who can eat the hottest food and even funnier watching them try.

Yep, a bunch of masochists, and their sadist buddies who dare them to "go ahead!"

Masochist: "Hit me!"

Sadist: "No!"

LOL!

From Canada...the land of spicy food and blistering hot sauces.

Sheesh!

Hold into the Spicy Canadian Bacon

<LOL> ..... We are not totally devoid of spicy food here.

I know it.

That extra dark maple is mighty piquant!

LOL. Frank's is the schizzle for barbecuing pork and chicken. I coat baby back ribs with it, and then hit 'em with seasonings, makes the seasonings stick and adds a little zing.

Also, barbecue chicken and pork with a variation of Buffalo hot sauce which is really just a 50-50 mix of cayenne pepper sauce (Franks) and butter.

Except for grilling I sub in avocado oil for the butter, seems to work better.

Seriously,
"Wow, I really overdid the black pepper on that Poutine!
Almost unedible"

Tiger Sauce is great on grilled chicken seasoned with BBQ rub.

Try and use a medium cheddar next time.

Does it come in a half gallon jug?

FYI .... Cheese curds are used on poutine not cheddar. Poutine looks and tastes like barf.

What about normal fries and brown gravy?

Everyone in Canada likes that don't they?

We get it an a 8 ounce jar!


Shíts hard to come by.

What’s Poutine? Sounds like something that might cause you to need penicillin.

You're thinking of punany. Different colored gravy.

They do that down east a lot. Not so much in Ont. or out west.

🤣 I’m not looking it up..

Herdez is upping their game for the American Gringo, that's for sure.

I think there's maybe a bit too much of flooding the market, as I'm seeing more and more varieties show up at the local Grocery Outlet that likely weren't selling at Safeway and such.

Have even seen their giant cans of the standard Casera there, but that's way too much for just the wife and I and our eating habits as "old folks".

I've still got a jar of their Roasted Poblano Salsa Cremosa in the pantry. Not bad stuff.

Used a lot of the little cans of the casera, verde, and ranchera over the years. A LOT of them.

It's big in Quebec, not so much in the rest of Canada but it's out there.

https://en.wikipedia.org/wiki/Poutine

That’s poon tang.

Sociocultural food trends as a part of history have always interested me. Thus I remember a time in the 80's and early 90's when you could only get Mexican produced products like Herdez at Mexican food stores in the US Southwest even though Grupo Herdez was the largest manufacturer and distributor of American foodstuffs and personal hygiene products in Mexico.

Lets not even mention how long it took to those products to get as far North as the High Line and Wabigoon.

in '79 in PA, and even in '99, I had to have my sister in SoCal send me care packages with Herdez and other goodies.

'79 was a trip, went in a grocery in Harrisburg to get supplies to make burritos for my friends. First one I went in and asked for tortillas, the young lady brought me to the aisle with those nasty preformed hard taco shells. Took me about 3 stores to find some flour tortillas and the rest of the stuff (peppers and such) to make a decent shredded beef burrito for the folks that were putting me up.

Funny thing (maybe not so funny?) was this friend of my friends, Chris, got done and says "Not bad, but I really like those ones from the 7-11 in SoCal when I was in the Navy"

Con confidencia.....es Herdez!

fuggin A right bruh!

Poutine.[Linked Image]

Wabs vying for a twopete.

The hot sauce I make has great flavor, the heat doesn't hit you for a few seconds. most of Y'all are probably used to some kind of gringo sauce.

Watch your mouth Mr.

I have had the Roja and it's pretty good. I tend to use salsas far more than hot sauces and Sadie's Hot from New Mexico gets the nod. Her hot green is excellent too. All pretty inexpensive.

My tolerance for spicy heat was higher than it is now, & I guess it could have been built up even more, but what's the point?

Is it like drugs, the more ya do it the stronger it needs to be for the same effect? Otherwise, I don't get it.

Likely I haven't acquired the taste or tolerance. But what are the pro's for doing so?

Order up some of this. Really good!

https://www.hotsauces.com/pepper-plant-original-hot-sauce-review/

Try Dave's Insanity. dip a toothpick in the hole, take it out, swirl it around in a pot of red Chili, throw the toothpick away, dont touch the end. Chili will be hot, but not deadly. I still have my original bottle from 20 years ago in the fridge. Nothing will grow in that stuff.

I've tried many, many hot sauces over many years; not a bad one yet except maybe Dave's Insanity (way too much heat to enjoy any flavor at all), but some hot sauces are certainly better than others. I always return to regular Tabasco as the very best all-around hot sauce but I'll continue to try new ones. I recently tried the "hotter" version of Texas Pete. Good and worth trying, but like all cheap hot sauces, a high salt content.

Tiger Sauce has been mentioned here and I've used it for a long time on hamburgers and other foods, but it doesn't belong in the "hot sauce" category because it's not hot; it's mild spicy at best. Still a good one to keep on hand for some things.

Plus nobody is asking or talking about who can eat the hottest. It's a discussion of hot sauces.

True, a lot of the discussion is about Cholula, Tabasco, Crystal, Frank's and the like which all lurk toward the bottom of the heat scale.

Those are ok in a pinch but I still prefer the fresh from the Mexican market type.

This one is pretty good from Herdez also.


Tapatio, Valentina and Pepper plant are staples in our house also. Most used on eggs or omelette, fish tacos, chicken chili or any chili or soup.

I didn't say anyone here was bragging about their ability to eat hot sauce. I said it was funny to listen to it when they do.

I'm sorry you misunderstood.

We have a dedicated shelf in the fridge. It's a rotating stock but the shelf is always full. Here are today's choices...

Crystal is my favorite. I'm not as hard core as Tuco though.... ha ha
I like hot sauce on everything from scambled eggs on up.

Y’all saying that Herdez salsa is good?

They’ve got that stuff at the DG.


Sheesh!


I’ll pick some up on the next Keystone light run......

Swamp Dragon.

Made with bourbon. It’s different.

Yes! Herdez is good stuff when it comes to salsa in jars.

I just had the Black Label for the first time today at a li'l taco shop, and loved it. Will be picking some up.

FC

Running sells one called Sauce Supreme Garlic Hot Sauce .99 cts a bottle not real hot but great flavor....mb

Ehhh.....

Enjoyed Texas Pete on a plate of corned beef hash this morning

Carolina hash is about gone here. I'm surprised and interested to hear people in other states mention their hash. I was lucky enough to get it years ago, and Brunswick stew, which has also disappeared.

This video tells the story: https://www.folkstreams.net/films/carolina-hash

Just picked up some Tabasco Habanero hot sauce. Gooood stuff!

Will keep looking for the Tabasco Scorpion hot sauce. Haven't found it yet.

Virgil B.

You can still get Carolina hash in the upstate South Carolina area. Down the I-85 corridor, Gaffney to Spartanburg. You may be able to find it across the North Carolina border as well. Perhaps Shelby to Forest City?

One of the place in that old film is in that area. I want to find them all!

Tapatio, Tabasco(garlic is great), huy fong sriracha,
Crystal, I like vinegar based sauce. Those are my go to.
I like the boutique sauces as well but I always default to
those……

I still have a bottle of Gronk sauce that I bought at the silent auction once

Tapatio, Arizona Gunslinger, Bufalo Chipotle, in order of heat (and flavor)

I like hot sauce, el yucateco and tapatio are always on hand. I prefer hot sauces that don't use cayenne and have less vinegar.

A friend at work has a small company making hot sauces. The Dr. Scoville is my favorite, it's tasty and not as hot as the list of ingredients make it seem.

I haven't tried the sauce you mentioned, but I agree with the highlighted comment about not being put off by an ingredients list alone. I've had habanero sauces that were actually pretty mild.

As, are these;

Best in the world

https://hardeightbbq.mybigcommerce.com/hard-eight-pepper-sauce/

If a person can taste the flavor of the food to which it is applied, it can't even be called hot sauce.

No sir, The purpose of hot sauce is to enhance, not to obliterate, obfuscate, or incinerate the flavor of the food to which it is applied.

Then why do people insist on using and praising condiments that do exactly those things?

A point I tried to make in a previous post, what's the point?

A sample platter of hot wing, one of the first foods I remember getting hotter & hotter . You're working you way up in heat, which should help, but sooner or later you just as well be biting the end off the actual pepper. The chicken wing is not longer a player, or enjoyed.

Xtra hot super hot, nuclear, 3 mile island, Chernobyl. I've had them, & fail to see the point other than maybe a drinking game, maochoing out, betting, all that.

Is there another pleasure?

Properly used they don't. Do you have a "Yankee palate" which interprets ketchup as hot sauce?

No, I just agree with gunzo's post. I don't see anything wrong with them when they aren't used as a "my dick is bigger than yours" measure.

You should have just stopped at "I don't see anything wrong with them".

Probably be some "common sense hot sauce control" legislation coming from the mid west next....

I sure as heck don't go for the let's see what I can survive eating stuff.

Anyway....I picked up a jar of Chipotle Tabasco today.

Anyone like it?

Picked up Crystal to try today. Pretty good but need to try some on certain foods.

Any kind of chowder is great with Crystal.

Gumbo of course....

Crystal is a down the middle Louisiana style sauce. Mild heat, good for perking up a bowl of soup, gumbo, rice and gravy and the like. It's one I usually have around.

It has a decent flavor, just never know how it’ll transfer. They had a shelf full of Tiger sauce, I think I read here it was hard to come by in some places.

Yeah...it's hard to come by up here in Blandsville.

Also grabbed a bottle of the green Cholula. Haven’t opened it yet.

^^^this^^^ Crystal hot sauce has no equal.

Several drops on a raw oyster is pure heaven on earth!

Huntsman 22 turned me on to those. Excellent stuff.

FC

Whole thread about gringo sauce...lol.

https://www.google.com/amp/s/www.hu...ach-state_l_61e1accfe4b0c6802ee6302c/amp

Reminds me of my early mining days….waiting on my partner to get back from town with grub, I was hungry and all we had left was a jar of pickled jalapeños….. finished the jar with the help of a half case of Old Milwaukee and an hour later was schitting a burning green slime mixed with streaks of blood….I’ll never try that trick again.

Same for me.

Crystal on most stuff. Black label valencia or herdez on mexican. Few drops of tabasco in almost anything I cook

If you like Garlic. Plus it has ghost pepper.

Missed this last month


Look for some Salsa Bufalo Chipotle if you can find it. I find it a little better than the Tabsco brand. Them Mexicans been makin' it a lot longer.

Jim,

I have no idea what I may have offered previously but if you want to try stuff that you can't get please let me know.

I'll second Ed ^^^ there Jim.

I can always ship you up a bottle of some sauce.

This stuff is the bomb!

Had to quote it for the gringos!

+1 A staple in our household!

Use nothing but Pico Pica, for 55 years. Tacos, pinquito beans, enchiladas, guacamole.

Butter , salt , Black Pepper , and Tabasco sauce makes good popcorn .

Mc Ilhenny Tabasco and Walkers Woods Scotch Bonnet are my two favorites .

So you remember it before it was bought out by Juanita as well. In the 70's you couldn't get it NorCal. Pops had a trucker friend that would bring him a case every couple months.

Ed and Geno...youse guys are too generous.

Thank you very much.

I make hot sauce by the gallon. This week, it was two gallons of salsa verde, two of the Guava/ habanero sauce, one and a half of the Mango/Habenro and one and a half of the Papaya/Ginger/Habanero sauce. Local restaurants want a lot more, but it's time consuming to make, physically trying (at least for me) and not a lot of fun doing it.
The profit, of which there is a fair amount, is my toy money. I have sent several people bottles of various sauces. No complaints. The heat is there, but it's not that difficult to handle. The flavors are very good, and compliment food. The mango on eggs is killer, and the Papaya/Ginger is great with Caribbean style foods. When I can get the peppers, make a very warm and very tasty Tabasco sauce.

Use this or the Garlic sauce daily.

Texas Petes is about my limit at the house.
Taco bell mild also whenever I hit that place.
Sparingly with both.

Used to be able to do hot foods 15 or so yrs ago.

Now hand and forearm tingle like prickly heat and forehead sweats within seconds of trying something my system doesn't like.
And turbo lax bathroom time with azzhole on fire within hours or the next morning.


Really kinda sucks.
Enjoyed various type of hot wings and ranch or blue cheese dressing and alot of spicy asian foods chinese and korean.

Now I advoid hot sauces and spicy foods for the most part.
Just aint worth schitting 3 to 5 times the next day and having a tore up burning stinging azzhole...
😬😬😬🤷‍♂️🤷‍♂️🤷‍♂️😔😔😔

Sam,

How long does your stuff hold up in the 'fridge?

There are gimmick hot sauces and then there are the true one's. I am a pro hot sauce consumer. Been doing it since 10, when my dad would serve me pickled cayenne peppers on toast for lunch.

This is the one all around go to hot sauce I recommend: https://mariesharpsusa.com/products/original-fiery-hot-pepper-sauce

That Belizean hot sauce is the only one made without a strong acidic vinegar base. She uses carrot more than vinegar. All ingredients are grown at her own farm. There are various heat levels of the original sauce but I find the fiery hot to have the best flavor.

I lived in Belize for 20 yrs so pretty familiar with it. I think consuming a tablespoon a day for decades is the only reason why I havent had a heart attack by now!

I LOVE putting tabasco in my potato salad and mixing it up till it turns light red.. Try it.

Yucateco green habanero for tacos

and list goes on!

EdM

Ed, I'd say around a year, if it lasts that long. Which it won't. I believe I'll bring some to the Hog Hunt in March.

Do you ferment it Sam?

The reason why the indians in meso america started eating their food with little fruits that burned the [bleep] out of their mouths was because they didnt have refrigerators a thousand years ago. Capsicum and bacteria/fungus dont mix well!

STXhunter
No I don't. I have tried that, and other than taking a lot of time, I did not see any real flavor benefit. I also tried smoking the peppers first, and that was a waste of time also. I go for very fresh produce, prep it quickly, and cook with Vinegar and a complementary fruit nectar. When the peppers are soft, I run through a commercial blender, then press the sauce out through a fine sieve.

Most of my family would just have to die if we had your condition.

Relative a few years older than me had some reflux issues and had to have some kind of surgery on the valve to his stomach, or something like that. Told the doc that whatever happened, if he came to and the doc told him he'd have to give up his spicy Mexican food..................................they might as well just kill him right there!

If I were you I'd look into getting some sort of gastric relining done..................or invent it.