I go through phases of which I use. I have a large amount of spices and sauces in the pantry. For instance, I have 3 types of Korean gochugaru, Japanese wasabi mix and 7 spice, Chinese 5 spice, Thai red chilis, Hungarian hot paprika, Spanish smoked paprika, Moroccan harissa, Maryland Old Bay, Japanese spicy mango, Nigerian cayenne, of course tons of dried Mexican chilis, Syrian Aleppo pepper, Turkish sumac, Caribbean scotch bonnet pepper sauce, American hipster hot sauces, Tamarind sauce from India and the Bronx, etc etc.
These days I favor Aleppo pepper flakes. I also have started to chop fresh serranos and long hot peppers onto dishes.
For sauces my old standby is El Yucateco green chile habanero, Matouk's Caribbean hot sauces, Aardvark red, among others.
Exactly. Same here. Frank’s nailed it, there’s no sense trying to reinvent the wheel. I’ve tried every hot sauce on the planet, well that I’ve come across, but always go back to ole faithful
My wife loves that shit. It's primarily a cayenne sauce, right? I do like a good cayenne sauce but Frank's is a little mild for me. If anybody knows any other killer cayenne sauces I am interested to know about them.
For hot pepper flakes I use the standard hot pepper pizza topping, cayenne powder.
Beyond that I grow a myriad of hot peppers each year and will make my own hot sauce and dried pepper flakes. These are a blend of whatever my garden produced and typically grow jalapeños, Thai peppers, habaneros, ghost peppers, and whatever.
My former favorite restaurant that closed a few years ago used to make this amazing mango chipotle sauce. I've never been able to quite re-create it but keep trying.
For hot pepper flakes I use the standard hot pepper pizza topping, cayenne powder.
Beyond that I grow a myriad of hot peppers each year and will make my own hot sauce and dried pepper flakes. These are a blend of whatever my garden produced and typically grow jalapeños, Thai peppers, habaneros, ghost peppers, and whatever.
With fresh peppers I have taken to chopping them and putting them right on dishes. It is a nice change of pace from dired chilis and powders. I have grown a bunch of different ones, serrano, fresno, anaheim, cayenne.
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Frank’s is the standard for me. I also like Green Tabasco, srichaha, and am always sampling others.
For hot pepper flakes I use the standard hot pepper pizza topping, cayenne powder.
Beyond that I grow a myriad of hot peppers each year and will make my own hot sauce and dried pepper flakes. These are a blend of whatever my garden produced and typically grow jalapeños, Thai peppers, habaneros, ghost peppers, and whatever.
With fresh peppers I have taken to chopping them and putting them right on dishes. It is a nice change of pace from dired chilis and powders. I have grown a bunch of different ones, serrano, fresno, anaheim, cayenne.
Well I do that as well and love fresh chilies. But my garden is large and I produce more than I can eat.
Link - ( New Window )
he also gives me some of the ground carolina reapers and you can add them to anything and get quite a kick.
you put that jelly with some cream cheese on crackers - that's a Christmas Eve appetizer right there (and if you don't tell people it has a kick - some hilarious reactions).
Frank's - because yeah, it's Frank's
Sriracha - for all sorts of Asian. I only use Huy Fong (i.e. Rooster).
El Yucateco Green Habanero - for chicken or pork or when Frank's isn't enough. Yucateco is also great for jerk/Caribbean in a pinch.
I try to keep it simple but I'm not usually successful. I have other bottles filling the drawers of my fridge.
Frank's - because yeah, it's Frank's
Sriracha - for all sorts of Asian. I only use Huy Fong (i.e. Rooster).
El Yucateco Green Habanero - for chicken or pork or when Frank's isn't enough. Yucateco is also great for jerk/Caribbean in a pinch.
I try to keep it simple but I'm not usually successful. I have other bottles filling the drawers of my fridge.
YES!!! The El Yucateco Green Habanero is my go to for ALL Mexican dishes. I keep several bottles of that and Matouk's sauces on hand at all times.
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So I try to keep they minimum that will fill different roles:
Frank's - because yeah, it's Frank's
Sriracha - for all sorts of Asian. I only use Huy Fong (i.e. Rooster).
El Yucateco Green Habanero - for chicken or pork or when Frank's isn't enough. Yucateco is also great for jerk/Caribbean in a pinch.
I try to keep it simple but I'm not usually successful. I have other bottles filling the drawers of my fridge.
YES!!! The El Yucateco Green Habanero is my go to for ALL Mexican dishes. I keep several bottles of that and Matouk's sauces on hand at all times.
Matouk's is great! It's really good on hot dogs!
Link below is to my favorite local AZ company. Their God's Wrath is habanero 'flavored' with ghost pepper. To me, it's the perfect hot sauce for meat.
https://bigredshotsauce.com/ - ( New Window )
and
Fly by Jing Szechuan chili crisp
and
Fly by Jing Szechuan chili crisp
I have both of those in my fridge. I find the chili crisp a bit too greasy for my taste.
Lately I have been playing around with different Flatiron pepper flake combinations.
Lately I have been playing around with different Flatiron pepper flake combinations.
I had piri piri sauce for the first time (that iu can remember) last week. Do you have a recipe you recommend, or a brand? It is usually a combo of both basil and parsley, right?
but I've also bought a mix to make my own paste for things like chicken marinades before grilling. It's way better. Ingredients: garlic, onion, aleppo chili, mustard seed, paprika, black pepper, piri piri pepper, white pepper.
https://www.amazon.com/gp/product/B01I21ZEMC/ref=ppx_yo_dt_b_search_asin_image?ie=UTF8&psc=1
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Truff
and
Fly by Jing Szechuan chili crisp
I have both of those in my fridge. I find the chili crisp a bit too greasy for my taste.
I use a fork and let it drain a lot and then make sure I'm putting it on something that isn't already too oily. I enjoy the texture and flavor but agree that it is very oily/greasy
Szechwan peppercorns fresh ground on table is nice alternative, and have fresh cracked black pepper i grind and keep on table as well. Love green peppercorns and do the same there.
Best packaged hot sauce" I think serrano-lime hot sauce from pepper palace - fresh lime taste not overpowered by heat.
It's a very very good sauce.
I like heat, but I'm not one for things that are so hot that they overtake taste. One of my favorite mild sauces is Shaquanda's Green Sass.
Very flavorful, not so hot.
Love trying new sauces.
+1 on the Truff.
I like the recently-released Old Bay Hot Sauce. Not particularly hot, but it has a great smoked paprika flavor.
Anyone have a good hot sauce or jelly recipe they'd like to share?
[url]https://www.amazon.com/Facino-Dried-Calabrian-Peppers-ounce/dp/B07VX95TJ9/ref=sr_1_3?dchild=1&keywords=dried+italian+imported+calabrian+peppers&qid=1619643584&sr=8-3[/url]
[url]https://www.amazon.com/Facino-Dried-Calabrian-Peppers-ounce/dp/B07VX95TJ9/ref=sr_1_3?dchild=1&keywords=dried+italian+imported+calabrian+peppers&qid=1619643584&sr=8-3[/url]
Gigantor- I have never tried them dried but I do my the ones in the jar and use them in sauces, basic pasta sauce, and also great in a mayo based hamburger sauce that i make.
I'll definitely check the dried ones out.
Whole Calabrian Chili Peppers 10.2 OZ - ( New Window )
i didn't know how to post a link correctly.
i didn't know how to post a link correctly.
excellent. I will definitely try them out.
2.Herdez Guacamole Salsa
Both are super-flavorful and hot/spicy (but not super-spicy).
For me bagels and cream cheese and hot sauce. Simply delicious
Horse Radish is a favorite, wasabi on sushi..
For me bagels and cream cheese and hot sauce. Simply delicious
Bagels, cream cheese and hot sauce.. that's out there...
Great for Asian stir fry. I dice up some boneless skinless chicken breast and add a couple of tablespoons of SAMBAL OELEK and some sesame oil, granulated garlic, fresh ground black pepper, sesame seeds and let it marinade and then stir fry in sesame oil with veggies. Great stuff.