I never heard of Tabasco on eggs until basic training.This, scorned woman is amazingly good, that being said I can’t eat a egg without Tabasco or Cholula.
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View thread Contact supportI never heard of Tabasco on eggs until basic training.This, scorned woman is amazingly good, that being said I can’t eat a egg without Tabasco or Cholula.
Seems to be a shortage for some reason. It's good though.
Habaneros actually do have a great flavor...Not-so hot favorite. Has a mild habanero flavor:
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Little hotter favorite with a ghost pepper/chipotle combo:
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Youre treading deep water there pal. That stuffs made in Brooklyn?![]()
Señor Lechuga Hot Sauce
Premium fire + flavor. Born in Brooklyn. Your new favorite hot sauce.www.senorlechugahotsauce.com
Some of the flavors they use are coffee… passion fruit… pineapple…
Unreal good. Some is scorching hot. Some is mild and mellow. The pineapple garlic reaper is amazing on eggs.
Sirhr
Youres reminded me of a chipolte, but much better.There is a particular 'way' in which I prefer my hot-sauce. And, it was so hard to find one anywhere even close to 'the way I like it' where I simply decided (over a decade ago) to start making my own. To-which it all begins with us (myself and My Lady) growing our own peppers.
The process has 'developed' over the years, and minor/subtle changes and improvements have taken place. We don't have a 'farm', we have a 'yard' so we're limited in what we can grow (right now only 24 plants are growing) and each year the 'yield' is a bit different. But then the 'procedure' starts and THAT is where a heck-of-a-lot of flavours get developed.
Our method is hemispherically different than the vast majority of 'bottles' out there. All they are (in my view) are "bottle as much as we can, as fast as we can, as simply as we can,,,,, because it's fashionable" and then there's the other group who're in "a race to the heat".
This year's runner-up will be Eleventy-Gazillion, Forty-three-Bazillion, Eight-hunnert'n-fifty-bunch-Million Scoville units because that's gooder'est.
Not mine.
A great verde sauce is a rare thing. the New Mexicans have it down pretty well with the Hatch peppers.Cholula is my go to sauce.
People in CO love good hot sauce, so a lot around to try.
Easy to see 50+ varieties at the basic grocery.
Lots of mexican folks means we can get some serious good eats with good salsa and sauces too.
I like to do stuff like pan sear left over pulled pork, then a little salsa verde with it, mild spice, mostly a little flavor.
Top with fried eggs and a good flavor sauce, something with mild but distinct flavors and medium heat.
Lotta choices.
Too lazy to get up and probably have 20 in the door of the beer fridge.
Add some fresh crispy hashbrowns under the pulled pork above and you will look for the Pearly Gates you musta entered.
(Bacon on the side of course, we aint commies!)
hook me up, mang. i'm jonesing for the real thing.
You need something to kill the taste of those powdered eggs.I never heard of Tabasco on eggs until basic training.
They had a contractual dispute with their grower in Cali. That farm now sells their own brand. Huy Fong got a new grower in Mexico, but the drought has ruined their crop two seasons in a row, they have suspended production.Seems to be a shortage for some reason. It's good though.
Seems to be a shortage for some reason. It's good though.
They had a contractual dispute with their grower in Cali. That farm now sells their own brand. Huy Fong got a new grower in Mexico, but the drought has ruined their crop two seasons in a row, they have suspended production.
No other Sriracha comes close.
Habaneros actually do have a great flavor...
Youre treading deep water there pal. That stuffs made in Brooklyn?
I should have tried it in the egg soup at jump school.You need something to kill the taste of those powdered eggs.
I've never gotten into boutique hot sauces so I stick with the mass produced.
Cholula is my go to for Tex Mex
Franks for chili and practically anything else
Crystal for oysters
Thats about it. Should I try small batch?
Good stuff.One of my favorite prepackaged one is Melinda's. Just some really good off the shelf sauces without a lot of extraneous stuff. My favorite one so far is the Trinidad Scorpion. On par with ghost pepper but I think it has really good flavor too. Also, for my Mexican food, El Yucateco Mayan triple XXX hot sauce is my go to. Now before you run out and buy these, know that I did the one chip challenge at work and kept on working. Sweating, crying and red for 15 minutes, but that's it.
Exceedingly easy to find my man.Busha Browne's Pukka Sauce. Jamaican scotch bonnet pepper sauce. The flavor is flat out amazing. It is also amazingly difficult to find. Amazon doesn't count.
You have had a far easier time than I. I do try to avoid online purchases for food products as I just prefer to buy at retail. Even in the specialty stores it can be difficult to find.Exceedingly easy to find my man.
No Amazons were harmed in this post.![]()
Busha Browne's Pukka Hot Pepper Sauce, 5oz.
www.hotsauceworld.com
Time for a good old colon cleanse. Got some new sauces to try out!
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From what I can see, some good hot sauces can be seen on the YouTube show "Hot Ones."
The host, Sean Evans, interviews celebrities while they eat wings with hot sauce ranging from just an ambitious tomato sauce to an assault upon humanity called "Da Bomb."
Charlize Theron tasted that and said to Sean, "Man, that's a dick move."
The weakest celeb to quit early? DJ Khalid.
I worked at a plant that produced that stuff. A year later I was eating it. It;s all true, it's not food, just shitty tasting filler.Powdered eggs
That's not even real food...
These grew wild In parts of Texas were I grew up as a kid.Not a sauce but:
Chiltepin, gather 'em up, dry 'em out and run through a blender until they are the size you like. Put the grindings in a shaker and set it on the table. There will be a very fine dust in the corners and coating the blender after dumping the grindings. Maybe only a couple of teaspoons, rescue this and put in where you keep the special condiments. This is cooking gold.
Ripe, red, fresh picked are great in stew, soups, crock pot recipes, sloppy joes, etc. Use double if you remove the seeds.
When you pull the green ones the stem will come with the pepper like a little handle. Looseish pack these into a little jar, I use a one cup size Mason type. Save your dill pickle juice (Clausen of course, the only type), pour into into a pan, bring it to a boil, pour it over the peppers to fill the jars, place lids and screw down the bands. Wrap the jars up in a towel, coat, something to insulate them really well and set out in a hot sunny place to cool slowly. With a sandwich, or whatever, pick each out using the little handle, one pepper, one bite. These go quick.
Take the grindings left over after filling the shakers, put them in a bowl and cover with Everclear. Stir and mix well daily for a week or better. Keep covered. Strain out the pulp and set the liquid out to thicken in the sun. When it gets to moving like 10 wt store it for cooking, a little goes a long way. 5-6 drops in a jug of Plochmans mustard works well.
Full size is a 5' bush. Loves the hot sun. Can't take under 50* at night. Arizona desert plant.
Thank you,
MrSmith
Not a sauce but:
Chiltepin, gather 'em up, dry 'em out and run through a blender until they are the size you like. Put the grindings in a shaker and set it on the table. There will be a very fine dust in the corners and coating the blender after dumping the grindings. Maybe only a couple of teaspoons, rescue this and put in where you keep the special condiments. This is cooking gold.
Ripe, red, fresh picked are great in stew, soups, crock pot recipes, sloppy joes, etc. Use double if you remove the seeds.
When you pull the green ones the stem will come with the pepper like a little handle. Looseish pack these into a little jar, I use a one cup size Mason type. Save your dill pickle juice (Clausen of course, the only type), pour into into a pan, bring it to a boil, pour it over the peppers to fill the jars, place lids and screw down the bands. Wrap the jars up in a towel, coat, something to insulate them really well and set out in a hot sunny place to cool slowly. With a sandwich, or whatever, pick each out using the little handle, one pepper, one bite. These go quick.
Take the grindings left over after filling the shakers, put them in a bowl and cover with Everclear. Stir and mix well daily for a week or better. Keep covered. Strain out the pulp and set the liquid out to thicken in the sun. When it gets to moving like 10 wt store it for cooking, a little goes a long way. 5-6 drops in a jug of Plochmans mustard works well.
Full size is a 5' bush. Loves the hot sun. Can't take under 50* at night. Arizona desert plant.
Thank you,
MrSmith
That one surprised me too. Readily available, inexpensive, good flavor, and more kick than expected.Hard to pick a favorite as I'm a hot sauce junky. With that said my regular go to is just plain old Louisiana hot sauce. This Tabasco Habanero is something I've been using alot of lately. It's delicious
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Marie Sharps out of Belize. Several I like. One is a garlic habenero, not real hot, real tasty.
I never heard of Tabasco on eggs until basic training.
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You can get these at Academy Sports now and they are actually very good. I’m not a fan of extreme hot shit though.
I found those here in Texas. Both great.El Yukateko XXXTra hot, Melinda's Ghost pepper or when I want something smokey Marie Sharp's Smokin Marie.
Another I really like on pork and chicken I mix from a concentrated paste of Jamaican Jerk and Pineapple Habanero suace.sauce.
Also another really good one but has to be ordered is Berties.
I went on a job in Trinidad and the stuff was everywhere so i brought I home two big bottles.
It's made with Scorpion peppers as that is what they predominately use and has a very good depth of flavor with a decent amount of spiciness.
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I like them both as well they just don't have much heat to them but good flavor.I found those here in Texas. Both great.