Tapatio, son. Isn't this the United States of Mexico?
Tapatio, son. Isn't this the United States of Mexico?
I noticed Ray posted those Tapatio chips. I'm not a fan of those. Why have one flavor when I can have the flavor of chips, then add Tapatio to it? Also, I love mixing Tapatio in sour cream for a spicy sour cream. Best dip for Doritos ever. And Doritos are the only chips that actually matter, so...
El Yucateco is my favorite all aroundShow Image(http://mexheat.com/sitebuildercontent/sitebuilderpictures/El_Yucateco_6_Bottle_Gift_Set.jpg)
man, I make my own and it;s super super HOT!
What is all this bull****? Come on guys, are we not enthusiasts? I'll take some pictures of my sauce shelf when I get home.
man, I make my own and it;s super super HOT!
So post up a recipe!.....Unless of course if its some super secret sauce and we might die if we miss a step.
just had crystal extra hot for the first time last night - so good. i like crystal more than a lot of other cheap vinegar hot sauces but tabasco and especially green tabasco will always have a place in my heart. as far as mexican hot sauces go i love valentina, especially the black label extra spicy stuff.
This is the best hot sauce. I like the green one too, but its not hot, more vinegar tasting.Show Image(http://www.delish.com/cm/delish/images/Tabasco-large.jpg)
i like this one
So it's not technically hot sauce but on a recent trip I picked up some Jalapeno Jelly......and oh my.....it is amazing!!
MmmmMMmm, I love me some hotsauce.
Sriracha flavor potato chips? PPPHHHTTTT, naw... drizzle the real stuff over some cheddar sour cream flavor. OH YEAH!
MmmmMMmm, I love me some hotsauce.
Sriracha flavor potato chips? PPPHHHTTTT, naw... drizzle the real stuff over some cheddar sour cream flavor. OH YEAH!
MmmmMMmm, I love me some hotsauce.
Sriracha flavor potato chips? PPPHHHTTTT, naw... drizzle the real stuff over some cheddar sour cream flavor. OH YEAH!
sriracha isn't good for chips, it's got too much water.
You'd need to modify it with more oil suspension or starch suspension first.
I always put hot sauce on pizza even though I always regret it later in the bathroom.
http://compare.ebay.com/like/111131257077?var=lv<yp=AllFixedPriceItemTypes&var=sbar
i have a bag now, tastes great (it is rare)
http://compare.ebay.com/like/111131257077?var=lv<yp=AllFixedPriceItemTypes&var=sbar
i have a bag now, tastes great (it is rare)
is there a tabasco sauce less sour than mc. ilhenny red?
I have a question for you all hot sauce/chilly lovers! Early this summer, at my grocery, they were selling some chilly plants. After like 2 weeks, they were starting to be in a bad shape so they put them for sale for 1$ and I could not resist buying one. But I managed to save the plant and in fact it grew very very well. But now I have around 40 chilly (I don't even know which kind, but they are like 2 inch long and they were green but now they are turning a bright red). They are hot chilly.
My problem is that I can't use many of them to cook since my girlfriend does not like it if it's too spicy, nor do my kids (well they are 2 and 4 years old so it's normal). But I don't want to waste them and I can't just eat them like that! So anyone has an idea of how to conserve them or an idea of a meal to use them in? I have used a few but I can't put more than 1 in a whole recipe of chilly con carne and even then, I need to put only 1/3 of the seeds else it's too strong for my family!
I have a question for you all hot sauce/chilly lovers! Early this summer, at my grocery, they were selling some chilly plants. After like 2 weeks, they were starting to be in a bad shape so they put them for sale for 1$ and I could not resist buying one. But I managed to save the plant and in fact it grew very very well. But now I have around 40 chilly (I don't even know which kind, but they are like 2 inch long and they were green but now they are turning a bright red). They are hot chilly.
My problem is that I can't use many of them to cook since my girlfriend does not like it if it's too spicy, nor do my kids (well they are 2 and 4 years old so it's normal). But I don't want to waste them and I can't just eat them like that! So anyone has an idea of how to conserve them or an idea of a meal to use them in? I have used a few but I can't put more than 1 in a whole recipe of chilly con carne and even then, I need to put only 1/3 of the seeds else it's too strong for my family!
I have a question for you all hot sauce/chilly lovers! Early this summer, at my grocery, they were selling some chilly plants. After like 2 weeks, they were starting to be in a bad shape so they put them for sale for 1$ and I could not resist buying one. But I managed to save the plant and in fact it grew very very well. But now I have around 40 chilly (I don't even know which kind, but they are like 2 inch long and they were green but now they are turning a bright red). They are hot chilly.
My problem is that I can't use many of them to cook since my girlfriend does not like it if it's too spicy, nor do my kids (well they are 2 and 4 years old so it's normal). But I don't want to waste them and I can't just eat them like that! So anyone has an idea of how to conserve them or an idea of a meal to use them in? I have used a few but I can't put more than 1 in a whole recipe of chilly con carne and even then, I need to put only 1/3 of the seeds else it's too strong for my family!
You can pickle them, like a normal cucumber pickle, lots of recipes around for those. If you're a drinking man, chili-infused vodka makes killer Bloody Mary's and Cajun-style (hot and dirty) martinis.
or you can chop them up (remove the seeds!) to make your own home-brew hot sauce.
I was a Tapatio man for many years, but lately I'm favoring Cholula. I also like good old Tobasco, and of course cock sauce.Show Image(http://cholula.com/images/products/original_productgroup.png)
Interesting article on the man behind Sriracha.
http://qz.com/132738/the-highly-unusual-company-behind-siracha-the-worlds-coolest-hot-sauce/
http://theoatmeal.com/blog/one_more_hit