Chilli Sauce Recommendations

Ali said:

I am looking for recommendations on chilli sauces.

I love Tabasco Sauce and would like to try similar chilli sauces. From
memory, people seem to like Marie Sharp's Hot Red Habanero, but it is such a
mine field out there, I am totally lost.

Any recommendations?

Tabasco sauce is lame - way too much vinegar.

Anything from Costa Rica is good. Sontova is another good one,
as are all of Maries as you noted. The only problem is they come
in such tiny bottles they're only good for 4-5 uses at
$.50-$.75/serving.

Huy Fong Sriracha is for everyday use, and it comes in 26oz
bottles at the same price as the 4opz bottles of the "designer"
hot sauces.

-sw

Chohula, Texas Pete or Valentina. The Mexican restaurants near me, have
Valentina on the tables. http://www.hotsauceworld.com/hsw1115.html

Becca

Becca wrote on Fri, 21 Sep 2007 14:31:35 -0500:

B> Chohula, Texas Pete or Valentina. The Mexican restaurants
B> near me, have Valentina on the tables.
http://www.hotsauceworld.com/hsw1115.html

What's wrong with Tabasco? Their green variety is not as hot as
the red but both will lose their fire with time.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

James Silverton said...

Quoted message said:

Becca wrote on Fri, 21 Sep 2007 14:31:35 -0500:

B> Chohula, Texas Pete or Valentina. The Mexican restaurants
B> near me, have Valentina on the tables.
http://www.hotsauceworld.com/hsw1115.html

What's wrong with Tabasco? Their green variety is not as hot as
the red but both will lose their fire with time.

There's Asian Chili Sauce. It's a very mild heat "sweet and sour" sauce.

Andy

On Sep 21, 1:42 pm, "James Silverton" <[email hidden]>

Quoted message said:

Becca wrote on Fri, 21 Sep 2007 14:31:35 -0500:

B> Chohula, Texas Pete or Valentina. The Mexican restaurants
B> near me, have Valentina on the tables.http://www.hotsauceworld.com/hsw1115.html

What's wrong with Tabasco? Their green variety is not as hot as
the red but both will lose their fire with time.

Like SW said, way too much vinegar. Same with Texas Pete. Cholula
can be good on fried chicken. Good, not great.

Quoted message said:

James Silverton
Potomac, Maryland

--Bryan

: What's wrong with Tabasco? Their green variety is not as hot as
: the red but both will lose their fire with time.

The primary ingredient is vinegar - that's what's wrong with Tabasco.

[email hidden] wrote on Fri, 21 Sep 2007 20:26:34 +0000
(UTC):

j> : What's wrong with Tabasco? Their green variety is not as
j> hot as : the red but both will lose their fire with time.

j> The primary ingredient is vinegar - that's what's wrong with
j> Tabasco.

It's pretty hot, at least as hot as the alternatives, and tastes
as good to me...I've tried them in Mexican places. I think we
are getting into a "de gustibus" war and I refuse to continue.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Sep 21, 2:49 pm, "James Silverton" <[email hidden]>

Quoted message said:

[email hidden] wrote on Fri, 21 Sep 2007 20:26:34 +0000
(UTC):

j> : What's wrong with Tabasco? Their green variety is not as
j> hot as : the red but both will lose their fire with time.

j> The primary ingredient is vinegar - that's what's wrong with
j> Tabasco.

It's pretty hot, at least as hot as the alternatives, and tastes
as good to me...I've tried them in Mexican places. I think we
are getting into a "de gustibus" war and I refuse to continue.

One drop of http://www.firegirl.com/hs1154.html
will heat up any pepper sauce.

Quoted message said:

James Silverton
Potomac, Maryland

--Bryan

Ali said:

I am looking for recommendations on chilli sauces.

I love Tabasco Sauce and would like to try similar chilli sauces. From
memory, people seem to like Marie Sharp's Hot Red Habanero, but it is
such a mine field out there, I am totally lost.

Any recommendations?

My favorite lately is El Yucateco's bright (almost fluorescent) green
hot sauce. The red-flavored is hotter, but the green tastes better.
A 4-ounce bottle doesn't last very long. For a while I could get
10-ounce bottles.

Bob

Quoted message said:

: What's wrong with Tabasco? Their green variety is not as hot as
: the red but both will lose their fire with time.

The primary ingredient is vinegar - that's what's wrong with Tabasco.

So....? It happens to be the first ingredient in Lea & Perrins
Worchestershire Sauce.

James Silverton said:

I think we
are getting into a "de gustibus" war and I refuse to continue.

You sure we can't twist your arm into making a few more posts,
pretty please?

-sw

zxcvbob said:

Ali said:

I am looking for recommendations on chilli sauces.

Quoted message said:

I love Tabasco Sauce and would like to try similar chilli sauces. From
memory, people seem to like Marie Sharp's Hot Red Habanero, but it is
such a mine field out there, I am totally lost.

Quoted message said:

Any recommendations?

My favorite lately is El Yucateco's bright (almost fluorescent) green
hot sauce. The red-flavored is hotter, but the green tastes better.
A 4-ounce bottle doesn't last very long. For a while I could get
10-ounce bottles.

The El Yucateco is definitely better than Tabasco, That's not
necessarily high praise. All of them are to vinegary. I like roasted
green chilies, pureed with some tomatillo, tomato, and a tiny bit of
garlic. That's a much better "chilli sauce" than the Tabasco-type
stuff.

Quoted message said:

Bob

--Bryan

On Fri, 21 Sep 2007 18:04:44 -0400, Ward Abbott <[email hidden]>

Quoted message said:

On Fri, 21 Sep 2007 20:26:34 +0000 (UTC), [email hidden] wrote:

Quoted message said:

Quoted message said:

The primary ingredient is vinegar - that's what's wrong with Tabasco.

So....? It happens to be the first ingredient in Lea & Perrins
Worchestershire Sauce.

I like the way the vinegar in Tabasco inhances flavors. That touch
of heat and touch of vinegar really brings out the flavor of so many
foods.

Tara

James Silverton said:

Becca wrote on Fri, 21 Sep 2007 14:31:35 -0500:

Quoted message said:

Chohula, Texas Pete or Valentina. The Mexican restaurants
near me, have Valentina on the tables.

http://www.hotsauceworld.com/hsw1115.html

What's wrong with Tabasco? Their green variety is not as hot as
the red but both will lose their fire with time.

James Silverton

I'm not familiar with the brands the OP listed. I guess it depends on how
much "heat" they want. I personally don't think Tabasco (the red one) is
all that hot. But then again, I'm not one of those people who wants a hot
sauce that will obliterate the taste of food by virtue of searing my tongue.
I never saw the point in that and when I do it's usually in the guise of
macho posturing 😉

Jill

In article <[email hidden]>,

Ali said:

I am looking for recommendations on chilli sauces.

I love Tabasco Sauce and would like to try similar chilli
sauces. From memory, people seem to like Marie Sharp's Hot
Red Habanero, but it is such a mine field out there, I am
totally lost.

Any recommendations?

A lot depends on your taste. Like many others, I find
Tabasco too vinegary. Similiar types of hot sauce are
Crystal and Louisianna brands. I like those better, since
the vinegar taste isn't as overpowering. Among these types
of sauces, I think I like Cholula the best.

I like Tabasco Chipotle a whole lot. It's a bit hotter than
standard Tabasco, and not as vinegary.

I like Tabasco Habanaro, too. It's incindiary, but not
stupid-hot, like a lot of the "macho one-ups-manship" sauces
that are more a chemistry experiment than a condiment.

Someone else mentioned the Sriracha sauce. This is a thick
sauce, looks like catsup. It contains no tomatoes. It's
pretty much pureed red ripe serrano chiles and garlic. Very
tasty. Also pretty hot.

What I use most these days is pure powdered chipotle chiles.
I used to get this in the local hot sauce store, but
since it went out of business, I've found it on the net.
I buy it in bulk, one-pound packages, from Los Chilereos
de Nuevo Mexico. Since it's a dry powder that doesn't
need refrigeration, it's easy to put it in one of those
little picnic shakers and take it with you. It's great on
hamburgers, or mixed in with the catsup for french fries.

--
Mike Van Pelt | Wikipedia. The roulette wheel of knowledge.
mvp at calweb.com | --Blair P. Houghton
KE6BVH

"jmcquown" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

James Silverton said:

Becca wrote on Fri, 21 Sep 2007 14:31:35 -0500:

Quoted message said:

Chohula, Texas Pete or Valentina. The Mexican restaurants
near me, have Valentina on the tables.

http://www.hotsauceworld.com/hsw1115.html

What's wrong with Tabasco? Their green variety is not as hot as
the red but both will lose their fire with time.

James Silverton

I'm not familiar with the brands the OP listed. I guess it depends on
how much "heat" they want. I personally don't think Tabasco (the red
one) is all that hot. But then again, I'm not one of those people who
wants a hot sauce that will obliterate the taste of food by virtue of
searing my tongue. I never saw the point in that and when I do it's
usually in the guise of macho posturing 😉

Jill

Tobasco sauce just doesn't taste good to me, other brands of chili sauce
have better flavour not just heat...Frank's or other brands just taste
better...not as bitter as tobasco sauce.

Using a mixed chile sauce made with different vinegars just seems to
taste better. Heat is ok but good flavour is better.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

jmcquown said:

James Silverton said:

Becca wrote on Fri, 21 Sep 2007 14:31:35 -0500:

Quoted message said:

Quoted message said:

Chohula, Texas Pete or Valentina. The Mexican restaurants
near me, have Valentina on the tables.

http://www.hotsauceworld.com/hsw1115.html

Quoted message said:

What's wrong with Tabasco? Their green variety is not as hot as
the red but both will lose their fire with time.

Quoted message said:

James Silverton

I'm not familiar with the brands the OP listed. I guess it depends on how
much "heat" they want. I personally don't think Tabasco (the red one) is
all that hot. But then again, I'm not one of those people who wants a hot
sauce that will obliterate the taste of food by virtue of searing my tongue.
I never saw the point in that and when I do it's usually in the guise of
macho posturing 😉

It's the acetic acid (vinegar), not the capsaicin, that obliterates
taste.

Hot food is not just about macho posturing, not that that doesn't
happen*, but people eat fiery hot food alone, in the privacy of our
own homes, and enjoy them.

* When me, and my two fellow maniac bandmates each took a half dropper
full of Pure Cap straight into the mouth, that was largely macho
posturing, or male bonding, if you want to use that term. We were on
a gravel bar, and alcohol was involved.

Quoted message said:

Jill

--Bryan

Ali said...

Quoted message said:

I am looking for recommendations on chilli sauces.

I love Tabasco Sauce and would like to try similar chilli sauces. From
memory, people seem to like Marie Sharp's Hot Red Habanero, but it is
such a mine field out there, I am totally lost.

Any recommendations?

You should also look at salsas. They can achieve spicy hot-hot-hot levels
as the chili sauces but provide a more "edible" consistency.

I'd hot sauce an omelette. Salsa would chill it too much.

I'd hot sauce a batch of guacamole to heat it up. Salsa would water it
down.

I'd use salsa for dipping sauces (chips, tenders, etc.). Hot sauce would be
too spotty to apply.

I'd salsa over a burrito. You can't sop up a bite in hot sauce.

I'd hot sauce a "buffalo wing" coating. Salsa would just drip off.

I'd salsa a hotdog before I'd hot sauce one.

There's good use for both, just don't overlook salsas, imho.

Happy hunting,

Andy

Steve Wertz said:

Ali said:

I am looking for recommendations on chilli sauces.

I love Tabasco Sauce and would like to try similar chilli sauces. From
memory, people seem to like Marie Sharp's Hot Red Habanero, but it is such a
mine field out there, I am totally lost.

Any recommendations?

Tabasco sauce is lame - way too much vinegar.

Anything from Costa Rica is good. Sontova is another good one,
as are all of Maries as you noted. The only problem is they come
in such tiny bottles they're only good for 4-5 uses at
$.50-$.75/serving.

Huy Fong Sriracha is for everyday use, and it comes in 26oz
bottles at the same price as the 4opz bottles of the "designer"
hot sauces.

-sw

Sriracha is pretty much an unbeatable value for an everyday cooking
versatile chili sauce. My kitchen is never without a big bottle of it.