Hot sauce... what's your poison?

[rikkitik]

I'm a fan of fiery cusines. Hands down I'd say the best production hot sauce going is ElYucateco. Thick, pastey, and fiery it's simply one of the best for tx-mex or spiceing up a mainstream burger or pizza. Their mayan recipe habanero based sauce called "kut bil ik-de" is akin to muching a meteorite and washing it down with gasoline. It's serious hot but has a great flavor and so many hot sauces today are inedible when it comes to flavor.
That said, I slather sambal oeleck on most anything that won't run away from me. Made from fresh ground thai bird peppers it is ferocious hot and a key ingrediant throughout se asia. mmm nasi goreng! :spyder:

[rikkitik]

Yeah the red savinas....Very hard to come by hereabouts. If I could just eat a pepper that would be the one. Luv 'em even if I have to lie down a spell after eating one...Till the room stops spinning.
I forgot to mention I'm a dedicated curryholic as well. At the http://www.curryholic.com website I found a recipe for "phaal curry". It calls for 6 fresh habaneros or 12 fresh cayenne peppers!!! That's toooo hot! Why not just swallow a lightening bolt? :spyder:

[dialex]

I'm afraid I belong to a different league here. :o If I think well, I don't eat too spicy, nor too fat, nor too salted, not even too much meat... boring huh?
I remember I bought once a jar of "Spicy Szechuan" from Uncle Ben's. It was way too hot for me, although I live under the impression that it wouldn't scare any of you.

[Joe Talmadge]

I'm a fan of fiery cusines. Hands down I'd say the best production hot sauce going is ElYucateco. Thick, pastey, and fiery it's simply one of the best for tx-mex or spiceing up a mainstream burger or pizza. Their mayan recipe habanero based sauce called "kut bil ik-de" is akin to muching a meteorite and washing it down with gasoline. It's serious hot but has a great flavor and so many hot sauces today are inedible when it comes to flavor.

That's the key -- gotta taste good! That's why I don't eat any of the extract sauces.

Of the MExican sauces, I tend to like Tapatio, but I don't like Tapatio nearly as much as the sauces I already mentioned. I'll have to try El Yucateco.

BTW, anyone else have the problem that their mouth can take more than their body can? At a certain point of hotness, I start hiccuping really badly, even when my mouth can take more. Although, with some sauces that doesn't happen, and my mouth gives out first.


Joe

[WOTANSON1]

[quote="ghostrider"]My latest craze is the Chipotle flavored Tabasco Sauce.

I'm with you GR, with a little Crystal in the cabinet for those rare non smoky moments

[rikkitik]

Joe I agree. The extract sauces have the heat but lack the flavor. Dave's Insanity and others of that ilk are great for "hottening up" other sauces and dishes that need a little heat but can carry their own flavor. Recently we started carrying Red Gold brand salsa in this area. It has the freshest flavor
I've found in a grocery store type product but the heat factor is pretty low, even in the supposed,"hot". Add a few drops of something wicked and you have a truely great salsa. Does wonders for a bananna split or on cheesecake.
You can find ElYucatico on every resturant table in Mexico and the southwest. Once you try it you'll be throwing rocks at the carrot/onion juice based habanero sauces with the cartoon lables.
I'm no doctor but I think the hiccups are cuz the stuff just isn't hot enough... :spyder:

[Jenner 515]

Tabasco brand all the way, it was the only thing that made C-rat egg loaf and ham and then MRE's edible. Loved those little tiny bottles. Now that I am old, a drop of dave's insanity sauce in a big pot of chili adds just enough kick.

[chinook]

[quote="...
BTW, anyone else have the problem that their mouth can take more than their body can? At a certain point of hotness, I start hiccuping really badly, even when my mouth can take more. Although, with some sauces that doesn't happen, and my mouth gives out first.
Joe[/QUOTE"]

My mouth can take more than my alimentary tract nowadays. (Alligator mouth, Hummingbird Å-hole) Not always the heat, last time just a couple extra chile relleňos which were the pick of the lunch brunch. Not hot at all, just a mismatch of body chems I guess. Butt I love the heat, even tried a bag of jalapeno and habanero peanut brittle in Skagway.

[rastus]

I'm a fan of fiery cusines. Hands down I'd say the best production hot sauce going is ElYucateco. Thick, pastey, and fiery it's simply one of the best for tx-mex or spiceing up a mainstream burger or pizza. Their mayan recipe habanero based sauce called "kut bil ik-de" is akin to muching a meteorite and washing it down with gasoline. It's serious hot but has a great flavor and so many hot sauces today are inedible when it comes to flavor.
That said, I slather sambal oeleck on most anything that won't run away from me. Made from fresh ground thai bird peppers it is ferocious hot and a key ingrediant throughout se asia. mmm nasi goreng! :spyder:

Yes! the Yucateco is in Wallmarts now, I had been used to paying out the yang to get habanero flavor, but now it's like $1.69. Red, green and brownish ExTra hot. I like to mix it with BB-Q sauce for burgers and stuff.
But, yes. Eventually I pay the price (in the end). Couldn't resist :D
---Tom

[rastus]

Dragon Booty salsa
In a 1 quart salsa chopper,
add 6-8 Orange habeneros, Red Scotch Bonnet Peppers, etc..
4- cloves garlic
1-medium red onion
4-medium red ripe tomatoes (or 2 cans drained stewed tomatoes)
about a handfull of cilantro (leaves only)
Crank until chopped to desired consistancy (chunky to almost sauce)
Refrigerate for about 3 days
Serve with chips and/or spoon onto whatever you can handle.
My roomate is a "Chili-Whimp", she has to leave while I make this stuff.
I bring in a few quart dipping containers and a bunch of chips to where I buy my supplys. Then I don't go back for a few days :eek: :D
---Tom

[rikkitik]

Rastus, the brown xtra hot is the kut bil ik-de I mentioned earlier. Try:
1c. catsup, ketchup, that red stuff
1/2 honey
juice of 1 lime
1 Tbsp chili powder or chipotle powder
1 Tbsp ElYucatico red or green(1 tsp if using the brown!)
2 Tbsp sweet orange marmalade
Mix all the above in a small saucepan and simmer for 20 min stirring frequently.
Mop chicken, ribs the last 30min on the pit. Stomp down good! :spyder:

[rastus]

Sounds good enough to try, Rikkitik. I'm always up for new hot sauce. I hope to make the next Firey Foods Show here in Albuquerque.
Ever hear of or try "Scorned Woman" hot sauce? It's up there in heat, but has a great flavor. It's also one of those $5.00 a bottle sauces For how long a bottle lasts me, I go with the ElYucatico. More $$ for :spyder: 's :D
---Tom

[vampyrewolf]

rastus: price is irrelivent for the most part... or are you one of those ppl who drinks cheap beer and cheap liquor?

I drink guiness and decent scotch(haven't got the money to buy 18yr yet)... Why shouldn't I spend money on good food too :p Just buy bulk at costco, my 750ml bottle of Franks only ran me $7, cheaper than the grocery store. Won't make it to the end of next month, but it's better than buying a new bottle every month.

Just wait till I make chili again... making jerky tomorrow, wanna guess how 1/2 is getting seasoned in an hour? :eek: :D :D

[rastus]

rastus: price is irrelivent for the most part... or are you one of those ppl who drinks cheap beer and cheap liquor?

--Niether/none. I just can't see spending $5.00 for something I can get for less then $2.00. Now, I will spend the $ and "treat" myself every once and a while, like if I find "Scorned Woman" or some other particular flavor of fire that I like.

I drink guiness and decent scotch(haven't got the money to buy 18yr yet)... Why shouldn't I spend money on good food too :p Just buy bulk at costco, my 750ml bottle of Franks only ran me $7, cheaper than the grocery store. Won't make it to the end of next month, but it's better than buying a new bottle every month.

Just wait till I make chili again... making jerky tomorrow, wanna guess how 1/2 is getting seasoned in an hour? :eek: :D :D

Do tell... :D
---Tom

[vampyrewolf]

waiting for it to thaw in my fridge still... gonna do it up before I go to bed though and let it sit till supper tomorrow(little less than the 24hrs it should sit for)...

1/4 will be done with the sweet hot sauce, 1/4 will be done with franks, and the other 1/2 will be cajun rub...

should be good... *drooling already*

[rastus]

That's got me thinking, and drooling also. I just wish I had -someone- to share the pain with..... :D
My "chili-whimp" roomates wouldn't get near anything that fits my idea of good. They will not eat burgers that have been basted on the same grill as my stuff
---Tom

[Outlaw]

Right now my favorite is.... Ashanti Louisiana Hot Sauce

The label say "We add a touch of garlic to provide a smooth mellow flavor"
Yeah right... :rolleyes:
If you like garlic this is the one for you, because they add more than just a touch! :cool:

[Hannibal Lecter]

Good day, all.

First, a bit of background.

During my childhood my father cooked a rather nuclear concoction he called chili, utilizing lots of crushed red pepper flakes for fire. I essentially grew up accustomed to this very hot dish and absolutely loved it. As a basis for comparison, after two spoonfuls a sweat would break out over your upper lip irregardless of ambient temperature. :eek: I always would ask him why he did not participate in any chili competitions, and he always responded something to the effect of, "Those guys are in a whole different league of hot."

He was correct in his assessment, but not in the direction he anticipated.

Saturday was the "Fire on the Mountain" Chili Cookoff, and I must say that I was sorely disappointed. I anticipated great chili with excellent flavor and the heat level of a butane torch; I was fully prepared to have a sleepless Mylanta-kind-of-night.

What I instead encountered was either a). watery, tasteless chili with a lot of hot sauce added (that still wasn't particularly hot), or b). chili with excellent flavor but no heat whatsoever.

It was like these two characteristics were mutually exclusive.

I can only postulate that I have an exceptionally high tolerance for heat, as all around me I heard people whining about how fiery hot most of the entries were.

Right. :cool:

The joke of the day was the "Heavenly Habanero" booth, complete with some joker in red body paint dressed up as a devil. Their chili, while providing a decent amount of initial lip-tingle, was thin, watery, and basically unpalatable.

A good friend of mine who had likewise made the considerable drive to the competition as an entrant made the best-tasting chili there, though his was not hot at all.

Suffice it to say that yours truly will more likely than not be entering next year's competition using my late father's recipe. I might not win, but those folks will definitely remember my entry. :D

--------
Hannibal

[Stuart Ackerman]

That is the problem when you are the Eagle, and the turkeys are wimps :D

I made a sauce a while back, called " Open Grave" sauce, and only one other person could eat it here, in NZ...contained liquid smoke, Savinas, lime, kiwifruit, honey, half garlic cloves. It matured well in the fridge, and nasal passages were cleared in less than half a second. It was mollases thick, and tasty :)
Barbied fillet steak...yummy!!

[vampyrewolf]

zakerty: sounds good...