cdowd wrote: Pilotbraden and I have been making our own siracha for a couple of years. You can vary the heat depending on the peppers. the version made with Trinadad scorpions and Carolina reapers is very hot, but has great flavor.
It is a simple recipe and as Mr Dowd states it is flavorful. As for commercial tinctures I like El Yucateco brand sauces, their Kutbil-ik sauce is my favorite.
Sriracha recipe
I have used all types of peppers in this recipe from red bell to Carolina reapers, I also use cider vinegar
+1 pound red jalapeno peppers, stems cut off
+1/2 pound red serrano peppers, stems cut off
+4 cloves garlic, peeled
+3 tablespoons light brown sugar
+1 tablespoon kosher salt
+1/3 cup water
+1/2 cup distilled white vinegar
+Add all ingredients to list
1 Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
2 Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
3 Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
4 Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
5 Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.
I'm a bit of a hot sauce snob. I buy mine from local micro-batch places because Portland. I still have Frank's around as I basically use it like salt for work lunches and stuff like that. Most of my repeat buy sauces are from the Portland Pepper Company, fantastic stuff. But my absolute go-to is Marie Sharp's Habarnero from Belize:
Amazon auto-ships me 3-packs of that stuff. Amazing flavor and just the right amount of heat. Great on everything from burritos to breakfast scrambles.
http://www.mariesharps-bz.com/products.html
z31maniac wrote: Your opinion is now null and void on all things regarding hot sauce.
Aw c'mon, can't I redeem myself by saying I'm a regular at the local Mo Hotta Mo Betta store?
In no particular order
Sriracha
Crystal
TryMe Tiger Sauce
Cholula
Tabasco and Sriracha are fine, I guess, but I like a strong vinegar flavor.
If Trappey's Bull had a little more heat, it would be the perfect Louisiana hot sauce for me. We make do with Crystal, which we pronounce Cristal, because silly. Tex Mex style-- Tapatio, Cholula and Valentina all work. The El Yucatan Habanero makes an occasional appearance. The hot cock is in rotation, too, but mostly as an adjunct to a spicy teriyaki chili garlic marinade for chicken parts or heat bringer for our bastardized version of Asian soup (pho).
http://www.seattlemade.org/manufacturers/doolies-hot-hot-sauce/
Doolies.
It's probably far from the best, but we have a two gallon jug of Frank's at the firehouse.
IndyJoe wrote: For taco's and burrito's I still go to the "Taco Bell" brand hot sauce in the jar. For a bit more heat I grab "El Yucateco Chipotle" Brand. yum.
These guys are my go two. Their habanero is a damn fine sauce, and if you find the black sauce (yes thr sauce is black) it will change your life.
I smell a homemade hot sauce competition to go down at the challenge
That would make the drag portion extremely interesting. Also, you said smell lololol.
Anybody ever try Miss Anna's from the Virgin Islands? Available by mail and worth the trouble.
chuckles wrote: Anybody ever try Miss Anna's from the Virgin Islands? Available by mail and worth the trouble.
Good stuff, I had forgotten it until you mentioned it.
I'm a fan of this stuff - it's smoked jalapenos instead of cayenne pepper. Awesome on mushroom/swiss omelets.
mndsm wrote:IndyJoe wrote: For taco's and burrito's I still go to the "Taco Bell" brand hot sauce in the jar. For a bit more heat I grab "El Yucateco Chipotle" Brand. yum.These guys are my go two. Their habanero is a damn fine sauce, and if you find the black sauce (yes thr sauce is black) it will change your life.
Yes, their black sauce is the best. Tabasco is my everyday go-to. Frank's is only used in an emergency situation.
I'm pretty spoiled living in the Taco shop capital (SoCal), so haven't found a commercially available hot sauce I really like. Roberto's and Sombrero's mexican food chains have the best hot sauce out there. I just get lots of extra containers when I go and store them in my fridge for use at home.
Damnit now I want a burrito
volvoclearinghouse wrote: 1. Franks Red Hot 2. Crystal 3. Siracha 4. Valentina ...everything else.
Jerry wrote: I buy the big bottle of Franks I like the taste so much, drown things in it. I experiment with others but I like to actually taste my food. Those crazy over-the-top sauces where your tongue goes numb with one bite, what's the point?
Endorphin rush. Sometimes, food should hurt, and cause flop-sweating and uncontrollably runny sinuses.
Mind you, I started drinking coffee when I was 10-12 or something (stunted my growth, it did) and smoking when I was 17, my sense of taste is mostly centered around sensing some things are sweet, some are salty, some are savory.
I did quit smoking a while back but "taste" never really came back. Mostly I noticed how much the Mazda smells like insufficiently processed hydrocarbons, makes me think about doing a Ecoboost swap with full emissions compliance. Still put Tabasco and Sriracha on everything. Sriracha on a ham salad sandwich is teh E36 M3.
I'm currently really enjoying the Gringo Bandito hot sauces. Great flavor and acceptable heat levels. This hotels sauce line is by Dexter Holland (front man of the band Offspring.)
No love for Texas Pete?
Sadly my favorite hot sauce was a sample that was used for selling to large kitchens. The bottle simply says "Classic Hot Sauce" and "BVF Item #517-9147-1767". It is no longer made, and even when it was they only sold it wholesale by the gallon. I have a tiny amount left in the bottom of the bottle that I use to "sniff compare" other hot sauces to in hopes of finding a replacement. It had the perfect mix of heat, red pepper, tomato, and a touch of vinegar.
Going to have to see if I can find any of these locally. Right now I've been on a coarse-ground mustard kick as a hot sauce substitute for sandwiches.
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