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Hot sauce thread! What's your favorite kind (bottled) and for what type of food? What's the strangest but good combo you've had that we have to try? Overall I LOVE Cholula, but most places always have Tapatio :( Fast food, like burgers I like Franks. Also for wings. Soul food I like the Red Rooster 24/6OZ RED ROOSTER HOT SAUCE - Bruce Foods Online Store Not to be confused with this: Sriracha: The Color of My Heart which is also sometimes called rooster sauce LOL but it's really Sriracha and for Thai and Viet food I must have this. Chinese food it has to be Sambal Olek and Chinese mustard. For my weird combo I love Sambal with the sweet sesame balls you get at dim sum. Sweet and spicy, yum! Only time I will eat sweet. :D |
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I don't eat too hot either, I like just a touch. :D If my eyes start to water, then that's too much. |
I love Texas Pete's Hotter Hot Sauce! |
I love Matouks (West Indian hot sauce) with french fries!!! Also use to flavor pasta sauce. |
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Texas Pete is made in my hometown, so I'm gonna go ahead and claim that as my favorite. :) |
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Bruce loves really hot sauce. He made this yesterday: Bertie’s Mega-Hot Trinidad Pepper Sauce 2 1/2 lbs Scotch Bonnet peppers 1/2 lb ginger, peeled 1/4 lb garlic 1 lb onions 2 liters vinegar 1/4 cup vegetable oil 2-3 Tbsps salt (to taste) 2 cups mustard (French's Yellow Mustard) 1. Chop ginger, garlic, and onion. 2. Halve the Scotch bonnets (you may want to wear gloves for this) 3. Pour 1 cup vinegar into the blender 4. Add ginger, garlic, onion, and peppers in small batches 5. Blend until mixture becomes almost ‘too thick’ to blend further 6. Add 3 tbsp mustard and 1 cup vinegar 7. Repeat. Adding garlic, onions, peppers, mustards and vinegar in sequence until blender fills 8. Pour puree into a Dutch oven and continue the blending process until all the ginger, garlic, onion, and peppers are used up. 9. Add vegetable oil and salt to the pureed mixture 10. Bring to a boil over high heat 11. Immediately reduce heat and simmer uncovered (stirring occasionally) for 10 minutes 12. Remove from heat and bottle Yield: : 1 Gallon Source: TriniGourmet.com |
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