I ALWAYS used them, and collected them from those who didn't.
GI quote: Anything is edible with enough hot sauce.
Posted on 05/05/2022 6:14:47 PM PDT by nickcarraway
When I really got “into” hot sauce I was in college. As students back then we would eat whatever was cheap and soaked it with whatever hot sauce we could find to make it taste good, and since then I have never stopped.
Tabasco, Minnie's hot peri-peri sauce, and Nando's peri-peri sauce are always in my fridge. Despite its widespread use, many people may wonder how this spicy staple affects your health.
Besides giving foods a spicy kick, hot sauce has a number of qualities – ranging from improving your mood, to help you lose weight, to long-term medical benefits.
(Excerpt) Read more at msn.com ...
The BEST: Tibetan Hot Sauce (Sepen):
you can buy it:
or even better, you can make it:
https://tnp.org/recipe-tibetan-hot-sauce/
The jolokia is excellent! (ghost pepper)
What’s her name?
“Are either of those hot? I don’t find Sriracha at all, but I don’t remember Tabasco.”
I’ve had Dave’s and Blair’s hottest stuff, but I prefer a level that isn’t pain in a bottle. I actually met Blair at the National Fiery Foods Festival in Albuquerque many years ago. He gave me a bag of Blair’s Death Chips. I ate them on the plane. I wasn’t popular with the row behind me. I still find a bag from time to time.
I make my own. Lacto fermented peppers (6 months at least). Liquify the drained peppers, throw in some garlic, onion, and a bit of salt... Delicious. And yes. People wonder why I always have “rotting jars” of peppers on my counter. In fact. I ferment all sorts of veggies. I love them.
You can’t use store bought peppers because the wax they use to coat them. Gotta find them at a farmer’s market or grow your own.
Just like all black people keep. Hillary can relate. She is down for the struggle.
I ALWAYS used them, and collected them from those who didn't.
GI quote: Anything is edible with enough hot sauce.
I grew in cajun land and thought you put tabasco in or on
every thing you ate and some of the things you drank.
This hot sauce company has a great history. Its owner never had to advertise. He came here from Vietnam with nothing. He needed something local to duplicate the hotness he wanted so he went with jalapenos. I use it occasionally when I want to overwhelm something bland.
Years ago I bought a bottle of Dave’s Insanity Sauce and put it on a hamburger just like I would ketchup. I didn’t do it twice….🔥🤯
When it comes to Chiles, Hatch, New Mexico grown is the best. The green chiles are flavorful, and the Big Jim pepper gets hotter as it turns red.
I believe it, looking forward to giving it a whirl.
They sell some of their sauces by the gallon!
My sons used to be into hot sauce and bragged about how much heat they could handle. I took them to a hot wing place that boasted a homemade inferno sauce and told them it was more than they could handle. Of course they opted for it. The chef tried to talk them out of.
They each were able to eat one wing then the pain and suffering kicked in. I shouldn’t have but couldn’t help myself and got a good belly laugh out of it.
10 years later and they won’t touch the really hot stuff.
Well Hillary carries it in her purse 🙄
Hatch is good but I’m partial to Sichler Farms near Los Lunas. Have a seasonal location in Albuquerque. Sometimes I just want to pull up a chair and smell the roasters.
I buy Hatch Chiles here at a Walmart Phoenix.
Chopped blistered, direct foam Hatch, NM.
$5.99 / 2 lb. package.
Same as when I used to buy from The Chili Shop in Hatch NM for approx. $12.00 / lb.
I saved the web site. According to the website, they do sell it around here, and I am now making it my mission to get some. While it’s not the hottest, the one with black truffles in it sounds interesting, also the one with garlic!
Thanks!
Chipotle in adobo makes a wild Cole slaw to go with fried catfish tacos. Emeril has a good recipe...google.
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