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Some Like it Hot - What's Your Favorite Hot Sauce

Post in 'The Inglenook' started by Boog, Jan 31, 2013.

  1. Danno77

    Danno77 Minister of Fire

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    Adios mentioned it, but I really like El Yucateco. It comes in several different versions, but the green stuff comes in around 9000 on the Scoville scale. They make a habanaero version that is around 11,000 but I can't find it in stores around me. I'm very picky about my hot sauces, they have to be hot but they also have to have good flavor. To give you an idea of how hot the green stuff is Original Tobasco has a rating of around 2-5k (I don't know why the big range).

    The thing with hot sauces and their heat rating, though, is that you aren't drinking the crap straight, so you could just add more of a weaker sauce and get your dish up to the same spiciness.
    Adios Pantalones likes this.

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  2. Adios Pantalones

    Adios Pantalones Minister of Fire

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    Ya, the green el Yucateco is the one that I like
    Hearth Mistress likes this.
  3. Elderthewelder

    Elderthewelder Minister of Fire

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    Franks Red Hot, I put that Sh!t on everything
    http://www.franksredhot.com/
  4. midwestcoast

    midwestcoast Minister of Fire

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    I can't take much of the really hot stuff so I mostly stick to the classic Cholula. I do have a bottle of something called Jungle Heat from Cost Rica that I use sparingly. Made with Jolokia (sp?) and Habanero peps.
  5. BrotherBart

    BrotherBart Hearth.com LLC Mid-Atlantic Division Staff Member

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    Food ain't supposed to hurt. <>
    Hearth Mistress likes this.
  6. Boog

    Boog Minister of Fire

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    Yeah, you're right, I guess you can't call flaming shots of mezcal food now can you! ::-)
  7. Jags

    Jags Moderate Moderator Staff Member

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    Not entirely true, Danno. You can't make a sauce "hotter" than it is. I can drink Tabasco (or Franks), so no matter how much you add to something, you can't make it any hotter than straight...and Tabasco is used at the children's table.>>
  8. Danno77

    Danno77 Minister of Fire

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    Jags, I said that (while you can) you generally aren't drinking it straight, so my reference was to a dish which gets the sauce added. You can make a bloody mary with 1oz of something that's 10,000 on the scoville scale, or you can make it with 2oz of something that's 5,000 and you'd end up near the same for your drink. (actually, i don't remember if it's a linear scale, but you get the idea)
  9. Jags

    Jags Moderate Moderator Staff Member

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    The scale is linear, but the difference between 5000 and 10000 really isn't that much. (heck, some peppers are into the hundreds of thousands)

    My point was that there is no way you can add enough Franks, to match 10 drops of Da Bomb in a pot of chili (as an example).
  10. lukem

    lukem Minister of Fire

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    I've never made this, but have tasted it...pretty good stuff.

    120 whole Chiles -- dried hot chiles, or about 1 gallon
    4 cups Onion -- sliced 1/2" thick
    4 cups cider vinegar
    24 cloves garlic -- sliced
    2 cups ketchup
    1/2 cup sugar
    12 pints water
    4 teaspoons salt

    Use any type of peppers, I like a combination of Jalapeno, Habenero, Hungarian Wax, Salsa and even sweet bell peppers.

    Remove stems from chiles. Combine all ingredients in a pan and cover.
    Cook over low heat for 2 to 3 hours, until the chiles are very soft
    and the liquid has been reduced by about half.

    Allow to cool, and run through a food mill to remove seeds and skins.

    To can, reheat the sauce to boiling and pack in sterile jars. Process in a hot water bath for 10-15 minutes.
    ScotO, swagler85, Boog and 1 other person like this.
  11. tbuff

    tbuff Feeling the Heat

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    Franks-- "I put that **** on everything"
    ScotO likes this.
  12. jeromehdmc

    jeromehdmc Member

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    I like sauces that have a kick but have good flavor also. I tried some ghost pepper stuff and it was too much.
    We have a place here that makes their own sauces and some for others also. They sometimes have test batches on sale
    for a couple dollars a bottle. The only thing wrong with that is you might not get the same recipe again.
    http://www.originaljuan.com/
  13. midwestcoast

    midwestcoast Minister of Fire

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    Oh, I just figured out that the Jolokia peppers ARE Ghost Peppers. I dunno much about this hot sauce stuff, but now don't feel like a wuss for having to measure the Jungle Heat out by the fractional drop. !!!
  14. Hearth Mistress

    Hearth Mistress Minister of Fire

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    I don't like to be in pain, but I like a good hint of heat as long as it's got a good flavor. I worked with a guy who grew ghost peppers for local restaurants. He made his own sauces and everything. It was the new employee hazing, he'd make something like a pumpkin or apple pie but put those dang peppers in it. People would be on the floor crying for their mothers and others would eat it like it was nothing. Not my idea of food enjoyment but to each his own, it never got old watching these guys think they could "handle" the heat and be in the fetal position on the floor a few minutes later.

    I cook with cholula but my go to sauce, I buy by the case is Bufalo Chipotle, $1 a bottle. It says "very hot" on the bottle but it isn't really. I love the smokey chipotle stuff.

    I second the green El Yucateo, that's hot but good flavor.

    My hubby likes the asian Sriracha but I'm not a fan.

    Frank's red hot and ranch dressing/dip is a great sauce for fish tacos or spicy dip, another go to favorite :)
  15. Boog

    Boog Minister of Fire

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  16. eclecticcottage

    eclecticcottage Minister of Fire

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    I didn't know Franks was national. Franks is the only one I use, I'm not much for hot sauce. We put franks/butter on wings, that's about it for me and hot sauce.
  17. Wildo

    Wildo Feeling the Heat

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    Makes my mouth water just reading about them. I'm stocked with La.,Frank's,Cholula(the best on fish)green Tabasco(for eggs), Canceaux out of Portland(check it out great flavor),ran out of trop. pep. co.(also great flavor), we got some stuff called Pickle Licker from Farmington,Me. that was a ghost pepper sauce and ridiculously hot but had good flavor after about 20 minutes of HOT. my friend who eats hotter stuff than Dave's thought he was tough until I gave him a bottle of Da Bomb. He ate a teaspoon of it sayin how tough he was and couldn't feel his face for an hour(just like that scene from Blow)a camera woulda been worth a million for that one. He did use the whole bottle in under a month though, the fool.
    Jags likes this.
  18. swagler85

    swagler85 Minister of Fire

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    Marie Sharps Belezian Heat! This stuff is hot. I LOVE hot sauce but they must have flavor too, Belezian Heat is the best Ive ever that combines both heat and really good flavor. Hard to find the flavor is amazing.
  19. Boog

    Boog Minister of Fire

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    I was in the store earlier today and saw they now have FRANK"S EXTRA HOT RED HOT SAUCE. Grabbed two bottles, never saw that around here before! Same great Frank's flavor with a definite bit of extra punch! :cool:
    ScotO likes this.
  20. Jags

    Jags Moderate Moderator Staff Member

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    That is the franks that I go for, if I go for franks.
  21. tickbitty

    tickbitty Minister of Fire

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    I like the Tabascos, the regular, green, and smoked chipotle ones. Also like that green kind, a mexican brand I can't think of the name at the moment.
    Trying to get ahold of this Korean stuff out of Richmond VA that is supposed to be amazing, KimKim. http://foodspring.com/content/kimkim-korean-hot-sauce/
  22. begreen

    begreen Mooderator Staff Member

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    I like tabasco sauce on a Spanish omlette but not on a lot of other dishes because of the vinegar in it. That imparts too strong a flavor into some dishes where you just want heat and pepper flavor. For that I like either fresh or dried peppers. We have nice dried batches of thai red peppers and bulgarian carrot peppers that we use with lots of dishes. For a general hot sauce, I like to use sriracha sauce.

    191px-Sriracha_'Rooster_Sauce'.jpg

    If you want to try a Korean hot sauce with a lot of depth and delicious flavor try Go-chu-jang. It's slightly garlicky sweet with a kick of pepper that makes for great dips, marinades and overall flavor enhancement.

    http://www.anniechun.com/our-food/gochujang-sauce
  23. corey21

    corey21 Minister of Fire

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    My stomach cant handle hot sauce.
  24. ScotO

    ScotO Guest

    I used to LOVE super hot sauce......Dave's Insanity was a good one, it didn't take much either! I grew habaneros in the garden for several years until I had a cross pollenation incident (green peppers in fried potatoes that made the wife REALLY mad.....), but since I've been having gluten issues I just cannot handle really REALLY hot sauce anymore.....the wicked hot stuff makes me hiccup like crazy (yeah, weird isn't it?)

    But I can still handle Frank's Red Hot and Tabasco sauce, and I love that stuff on all kinds of food. Here's a simple recipe you can try with your Frank's if you like nachos.....

    1/4 cup Frank's Red Hot
    1/4 cup Hidden Valley Ranch dressing
    1/4 cup Tostitos dipping cheese
    1/4 tsp. garlic powder (or 1/2 tsp fresh minced garlic)
    2 Tbsp parmesan cheese.

    Mix all ingredients (except the parmesan) in a small bowl and microwave till the cheese melts a little. Then mixe together with a fork until blended, and sprinkle the parm on top......

    Great with nachos, or even as a hot wing sauce.......
    Boog likes this.
  25. Doing The Dixie Eyed Hustle

    Doing The Dixie Eyed Hustle Minister of Fire

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    Scotty, if you're gonna make nacho's you gotta use real cheese :eek:

    Just sayin' ;)
    ScotO likes this.

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