You have five seconds to name a better sauce than pic related
Pic related, or any other non-siracha hot sauce on earth
you all should try this one, it's the best i've ever had. pic related
I like this and sriracha but anything is good imo.
Hot sauces are the best condiment.
Git gud scrub
My secret fucking ingredient
Seriously add this shit to anything
>Not fermenting your own special blend
pic related, my vinegar collection
Need some suggestions here
What's a good "entry level" ghost pepper sauce? I've had a lot of habanero sauces such as the el yucateco ones, and want to step up to something hotter but don't want extracts or anything. Just a decent ghost pepper sauce with good flavor
Dude, we can literally get anything food related in America, usually for cheap. We have whole stores dedicated to imported food. Even if its a kinderegg or a duck fetus or some shit, some small hole in the wall shop will have it.
How hot is that compared to the other El Yucateco sauces? I like the red one and the xxxtra hot, but Caribbean sounds tasty
>"guys let's make our own siracha and get some of that hipster dosh"
>"but what can we do to stand out?"
>"we can make green siracha"
>"not good enough, there's already a lot of those, we have to be extra pretentious somehow"
>"I know, we'll cross market and target the weeb hipsters by saying midori instead of green!"
>"brilliant! Not only can they feel cool for buying siracha, but also feel smug by thinking only they know what midori means!"
Vodka and vinegar are too harsh for fermenting. That batch was something like 3 lbs red serranos from the garden and 2 lbs red jalapenos with maybe 1/2 a pound of habanero and and couple garlic cloves. Blitz it all in a food processor and bottle. You can do this with literally any combination. The only key is the salt. Use sea salt, grind it up real fine, and use 2% of the peppers weight in salt (pepper weight x .02). Put it somewhere clean and let it go for at least 2 weeks.
If you want something faster, and fucking addicting, make this. Adapted from work, so the recipe is a little rough, but easy to do.
1 large yellow bell pepper
Orange, lemon, lime juices
Cut up the bell and clean the habaneros, put in a sauce pan with about a cup of sugar, and barely cover with the fruit juices. Use 2 parts orange 1 part lemon one part lime. Simmer for 30 mins or so, then blend. Thicken with slurry.
In murica hot sauce and salsa are two different things. It doesn't mean just sauce. The guy who's made his own looks like a really spicy restaurant style salsa. Then there's garden salsa, like pic related. I like both, but chunky and smooth mixed jarred shit can get fucked. No playing the middle bullshit.
To add, I know what we call garden salsa I know is actually pico de gallo. More people are catching onto this fact. And the stuff the guy upthread is fermenting would definitely be considered hot sauce here if he put it through food mill.
Jason's Fire Fusions mother fucker!
You can take your pepper flavored vinegar and shove it!
Heartbreaking Dawns make a bunch of really excellent ghost/scorpion sauces that are pretty intense but also taste amazing on their own. 1498 is probably my favorite.
There are a lot of shitty "ghost pepper" sauces out there that are just trace amounts of actual ghost pepper and ass-tons of capsaicin extract, which is what gives it that horrible chemical taste. B-b-but muh scovilles.
I work there, true, but two words from yar scrawner ass doesn't change the fact it better than yer darn walmart brand matey harharhar.
>eating hot sauce that doesn't come in a water bottle
Get out, gringo
This shit right here. Good amount of heat, great taste. I fucking love this stuff.
Stop making me find this picture, Fuckos. Just try it, it's best.
From the can
Any hot sause with vinegar as a main ingredient belongs in the trash.
My favorite hot sause is actually Seshwan Chinese. I stir fry it with cut red peppers, onions, jalapanos, and chicken.
It's like you faggots don't even smoke crack
what an age we live in
also my man, you beat me to it
Honestly this is the only hot sauce you need.
Salsa or other non vinegar based sauces are normally more versatile than hot sauce anyway
I whole heartedly recommend this one. "Cha Chaw," from the "Cho Chum" product line. Danish made Habanero sauce/paste.
I onjoy chili, but stuf like that Dave's Ghost Pepper (which I also have in my fridge) is too god damn much for me. This is marvelous though.
>Sriracha(Goose brand Xtra hot)
My favorite sauce of all time
>Sriracha (Goose brand,Green capp[norma])
Bit artifical tasting,good hear and sweetness,Really incisistent though from bottle to bottle)
FUCKING GARLIC AND SUGAR REEEEE
But really,not "peppery?" enough
Spicy vinegar,but GOAT spicy vinegar ill tell you ghwat
Well everyone loves this shit So I wont have to tell you.
Taste <3 Taste <3 Taste <3 ,But the heat is nowhere,still a VERY nice sauce.The Unripe jalapeno and the [G Quality] Vinegar mix very nicely
Although the best Habanero sauce I ever tasted, I still dislike Habanero anything :(
>Franks red hot
Everything but the cayenne pepper variant is shit,the cayenne is bretty nice.
>Satan's blood Extract
Superb as an additive(In moderation!) to add to weak hot sauces or other recipes without adding its own flavour(because its just heat)
>Louisiana Gold Red
WHY THE FUCK did they stop selling it?Same for the green variant. . .:(
I got some more but they all sucked
I used to love Franks. Done with it. Blis or nothing. All the tang of Franks but with some actual depth of flavor.
A buddy turned me onto it over breakfast burritos one day. Fucking delicious, and I can find it in my grocery store.
Beyond the usual uses, dumping this on cream cheese gives you a godly party dip
>tacos of pic related