favorite salsa/hot sauce thread
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I'm gonna second Kona's recommendation for Mae Ploy. Shit is amazing, goes great on just about any pork, beef, etc.
Regarding hot sauces - I usually have a bottle of Smoked Tabasco, a bottle of regular Cholula, and a bottle of People Eating Tasty Animals brand. If I need to really spice up a food, I grow hot peppers in the garden and dry them after harvesting.
Salsa - haven't had enough different kinds to really comment. I'll crush some Tostitos medium salsa and tortilla chips though.
Regarding hot sauces - I usually have a bottle of Smoked Tabasco, a bottle of regular Cholula, and a bottle of People Eating Tasty Animals brand. If I need to really spice up a food, I grow hot peppers in the garden and dry them after harvesting.
Salsa - haven't had enough different kinds to really comment. I'll crush some Tostitos medium salsa and tortilla chips though.
I should tell you guys that "Kona" is Portuguese (from portugal) slang for vagina. (although we write it with a C instead of K)
Parents used to grow banana peppers, jalapenos, and habaneros...amazing. Beware though, don't grow them all in the same pot or the habaneros heat will make it's way into the banana peppers. Also don't eat raw habaneros then go to third base with your date...:lol:
If there is something better then Siracha I need to get on that. I like it because its just not astringent vinegar and Pepper - which is good - but can get boring after a while. I am going to hunt down that Mae Ploy today!
But looking around I guess I did used to fuck with a Sweet Chili Sauce way before it was just a different brand name. If Mae Ploy is just a better brand then I also vouch for the shit. I used to throw it on everything and it was addicting to put on Chicken.
For Salsas I like green tomatillo stuff. For some reason the taste is cleaner to me then regular Tomato salsa. I put this shit on my eggs, chicken, beef and pork:
This is the brand I always find in the Mexican isles in the hood immigrant shops so I assumed it was good stuff but if anybody got any recommendations on what's better for Green Salsa please drop the knowledge.
But looking around I guess I did used to fuck with a Sweet Chili Sauce way before it was just a different brand name. If Mae Ploy is just a better brand then I also vouch for the shit. I used to throw it on everything and it was addicting to put on Chicken.
For Salsas I like green tomatillo stuff. For some reason the taste is cleaner to me then regular Tomato salsa. I put this shit on my eggs, chicken, beef and pork:
This is the brand I always find in the Mexican isles in the hood immigrant shops so I assumed it was good stuff but if anybody got any recommendations on what's better for Green Salsa please drop the knowledge.
I've had to go back to my roots. Dug this thread up to show love for the classic hot sauces I came up with. Rooster Siracha is getting old and its starting to taste like shit to me so I've gone back to my basics like these:
^ great simple Chili Paste, way cleaner taste with a mild ammount of garlic, and good amount
^ Old school and classic Grace sauce. Its just vinegar and heat but its good on just meat and simple stuff.
^ When this shit touches chicken or shrimp magic happens.
^ great simple Chili Paste, way cleaner taste with a mild ammount of garlic, and good amount
^ Old school and classic Grace sauce. Its just vinegar and heat but its good on just meat and simple stuff.
^ When this shit touches chicken or shrimp magic happens.
I have a whole gallery of hot sauces, from mild to (Dave's) Insanity.
I use them mostly for flavor and for heat I'll use actual peppers themselves, fresh, dried, etc.
Some sauces go better with particular foods, i.e. Tabasco goes best with eggs or gumbo, Sriracha goes with certain soups, etc.
Cholula is always a good standby.
Some recent and decent additions:
A sack of dried arbol peppers is about $3-4 and is good for soups/stews. Will last you well over a year.
I use them mostly for flavor and for heat I'll use actual peppers themselves, fresh, dried, etc.
Some sauces go better with particular foods, i.e. Tabasco goes best with eggs or gumbo, Sriracha goes with certain soups, etc.
Cholula is always a good standby.
Some recent and decent additions:
A sack of dried arbol peppers is about $3-4 and is good for soups/stews. Will last you well over a year.
Homemade:
Jalapenos or other pepper
Garlic
Salt
Vinegar
Blend on high for 30 seconds, enjoy.
Jalapenos or other pepper
Garlic
Salt
Vinegar
Blend on high for 30 seconds, enjoy.
Just got these for Christmas. Didn't realize they are the new "Hottest Pepper in the World":
Even dried, just a couple slivers will add heat and flavor to a giant pot of whatever you're cooking.
Aside from the heat, they're very flavorful — similar to habañero.
Complements curries very well.
Even dried, just a couple slivers will add heat and flavor to a giant pot of whatever you're cooking.
Aside from the heat, they're very flavorful — similar to habañero.
Complements curries very well.
I've had a whole fresh habanero before. I wonder if I could stand a whole scorpion pepper. Is it dangerous?
Tapatio. Love that shit.
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