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BMW M2 and 2-Series Coupe
| 06-09-2024, 05:06 PM | #23 |
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I love the Cholula Chili Garlic!
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| 06-09-2024, 06:55 PM | #24 | |
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Red Habanero Lions Mane Piri Piri Camp Sauce Scorpion |
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| 06-09-2024, 07:29 PM | #25 | |
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Just picked up the Hot Ones Classic Garlic Fresno - it’s fantastic, but could be spicier.
https://www.amazon.com/Hot-Ones-Clas.../dp/B08F2MHLPC Also got the green tobasco, and the other version of Zabs Hot Sauce.
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| 06-13-2024, 03:30 PM | #26 |
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NEW YORK City???
Alicia's salsa du jour
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| 06-13-2024, 04:32 PM | #27 |
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Mr. Irrelevant
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Depending on if I want a little crunch with the heat, I enjoy this stuff...
Otherwise, Cholula or something I pick up at the various Farmer's Markets around town is nice to experiment with too.
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| 06-13-2024, 05:48 PM | #28 | |
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spazzyfry1235011.00 |
| 06-13-2024, 07:37 PM | #29 |
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The Pepper Plant, California original.
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| 06-18-2024, 03:28 PM | #31 |
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| 06-18-2024, 05:55 PM | #32 |
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Many familiar bottles on this thread and I like them all. Pepper Plant is one of the more unique ones and unsurpassed over eggs & hash browns. Made just over the hill in Gilroy, which you may have heard is the Garlic Capital of the World.
We recently picked up some Chiltipen pepper sauce and it's somethin' else. Tepin chiles are native American (the only ones, apparently) and look like berries. Really unique flavor, Not the hottest ever at 14,200 Scovilles for the Mexico Lindo stuff, but very tasty. You can also get whole berries, which can be used just as you use other dried chiles in cooking. Also got a jar of Z. Emma Lao Gan Ma Spicy Chili Crisp Sauce a couple of months back. Very, very good. Plus we get a laugh every time see Emma's picture on the the label. Poor girl doesn't seem very happy. All available on Amazon, BTW. |
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| 06-19-2024, 05:52 PM | #33 | |
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| 06-20-2024, 08:39 AM | #34 |
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My larder has the same two sauces as the outer ones in LJ's post: Tabasco and Cholula. I have used Chinese hot sauce as well, but don't have any in the kitchen at the moment.
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| 06-20-2024, 08:49 AM | #35 |
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Cailín gan eagla.
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Trying something new. I could not find the SHU rating but at first taste, it's sems to be hotter than the Cholula.
https://melindas.com/ |
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| 06-20-2024, 06:14 PM | #36 | |
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| 06-20-2024, 06:34 PM | #37 |
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Siracha is good for pho soup but it's just not hot enough for me especially if it's been on the shelf any time at all.
This is my order of preference. Moruga Scorpion is just for me as nobody in the house will try it except my step son who backed away from half his taco and swore never again. Definitely don't touch that unless you have the next day off and no plans outside the house. Crazy, but sometimes I like the adrenalin of "surviving" my meal  Powerful but still delicious.
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| 06-20-2024, 10:50 PM | #38 | |
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just ordered these, 2 are not hot sauces obviously but Cholula brand so, close enough. Cholula was my go-to in college, need to try it again to see if I’m not still burned out by it. No pun intended.
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| 06-21-2024, 09:10 AM | #39 | |
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Scotch bonnet anything.
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| 06-21-2024, 10:05 AM | #40 |
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The problem is many of these taste "too good." It's really easy to end up regretting it with cramps and the eventual... burning output. It's difficult to have self-control with a good hot sauce. I love jalapenos so much, but I can't gastrointestinally tolerate them anymore for some reason. Wonder if I've got some diverticulosis stuff going on like my Mom had, and it's the seeds.
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| 06-23-2024, 06:06 AM | #41 |
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Frank’s RedHot Original
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| 06-24-2024, 12:46 PM | #42 |
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Cailín gan eagla.
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On order. The Tutto Calabria looks interesting. Stay tuned.
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| 06-24-2024, 01:00 PM | #43 |
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Was in Long Beach this weekend and there's shop there that sells about a million kinds of jerky. They also had a rack of hot sauces. While I did not buy any of them (or take the staff up on their offer of samples at 10AM), I found some of the Scoville ratings rather amusing (9 MILLION?!), as were some of their names. A few pics to share.
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| 06-24-2024, 01:13 PM | #44 | |
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Cailín gan eagla.
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 One thing to consider is that "Extracts" are not sauces, hence the high SHU. The product has to be blended to make it somewhat palatable. |
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