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What's your favorite pepper sauce?
- Thread starter AudioShockwav
- Start date
My number one choice, Melinda's, made in Colombia.
They make a Habanero sauce that is good too.
Good heat, good flavor.
73
Jeff
They make a Habanero sauce that is good too.
Good heat, good flavor.
73
Jeff
Long time favorite; Spontaneous Combustion Hot Sauce
https://www.chiliheat.com/spontaneous-combustion-hot-sauce/
https://www.chiliheat.com/spontaneous-combustion-hot-sauce/
funny, just drank a virgin Bloody Mary moments ago.
I float some of that Cholula Hot sauce in it.
first put in some pickles okra and beans.
maybe mix up some Cajun seasoning in it.
I also like Louisiana Hot sauce.. with the red spot.
I float some of that Cholula Hot sauce in it.
first put in some pickles okra and beans.
maybe mix up some Cajun seasoning in it.
I also like Louisiana Hot sauce.. with the red spot.
Frank's Hot sauce. Great flavor without the after burn. I like the taste of everything from mild to medium Buffalo wings. Anything commanding an immediate drink afterwards is not for me.
The hot sauce experts will sneer but:
I love the flavor of this s*#t and the right amount of heat..........
73
I love the flavor of this s*#t and the right amount of heat..........
73
I like the green Tabasco sauce. Haven't tried the chipotle yet.
Habenaro and Datil pepper sauces #1 and #2. #2 only because it's so scarce; online order only and usually out of stock.
Scoville rating be damned, it's the flavor that makes them #1 and 2. Datil pepper sauce has a flavor unlike any other. Habenaro is a bit similar in flavor. Both garner similar Scoville rating range. I prefer those at the lower end of their range 100k-300,000 SHU
If heat were the objective it would definitely be Ghost peppers; in so far as Publix available. Made a large crock pot of sausages, cabbage, onions and carrots. Laid 3 Ghost peppers on top, covered and simmered. Removed peppers and stirred contents then replaced peppers on top. Covered and continued to simmer another hour. Removed peppers and served up a bowl full.
It was so freaking hot it was impossible to taste anything. Ruined the entire pot full. Can't speak to their flavor, don't know if they have a flavor. Those Ghost pepper surely gave Pepper X a run for it's top seat on Scoville Heat Unit rating.
Nitrogen. I'm of the impression that higher nitrogen soil content lends itself to a tamers pepper?
Scoville rating be damned, it's the flavor that makes them #1 and 2. Datil pepper sauce has a flavor unlike any other. Habenaro is a bit similar in flavor. Both garner similar Scoville rating range. I prefer those at the lower end of their range 100k-300,000 SHU
If heat were the objective it would definitely be Ghost peppers; in so far as Publix available. Made a large crock pot of sausages, cabbage, onions and carrots. Laid 3 Ghost peppers on top, covered and simmered. Removed peppers and stirred contents then replaced peppers on top. Covered and continued to simmer another hour. Removed peppers and served up a bowl full.
It was so freaking hot it was impossible to taste anything. Ruined the entire pot full. Can't speak to their flavor, don't know if they have a flavor. Those Ghost pepper surely gave Pepper X a run for it's top seat on Scoville Heat Unit rating.
Nitrogen. I'm of the impression that higher nitrogen soil content lends itself to a tamers pepper?
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Poison Control Assistance Center
https://www.poison.org/articles/capsaicin-when-the-chili-is-too-hot
https://www.poison.org/articles/capsaicin-when-the-chili-is-too-hot
LolPoison Control Assistance Center
https://www.poison.org/articles/capsaicin-when-the-chili-is-too-hot
I have tasted a lot of pepper sauce, and I like spicy, but there are a few that go over my ability to eat.
Some are more like extracts than pepper sauce, way too hot out of the bottle.
73
Jeff
These are the ones I like, can't say which is my favorite because I like all of them. I just grab whichever one catches my eye. I'm more for flavor than a lot of heat.
The EL YUCATECO sauce I posted is the hottest I have found down here. Luz uses it to make a hot beef stew.
Chunks of beef simmered all day in her concoction of spices and just the right amount of hot sauce. Incredible when served with ice cold Corona and plenty of bread to cool your mouth down.
- 399
Chunks of beef simmered all day in her concoction of spices and just the right amount of hot sauce. Incredible when served with ice cold Corona and plenty of bread to cool your mouth down.
- 399