Flashpowder Hal Posted August 3, 2011 Share Posted August 3, 2011 It's kinda' mild, but it's good for everyday use, Specially on chicken or pork, I like Tiger Sauce's sweet flavor Link to comment Share on other sites More sharing options...
Grouchy Greg, SASS#71981 Posted August 3, 2011 Share Posted August 3, 2011 I like Cholula, for heat and mostly flavor, Tabasco for mostly heat. I prefer Tabasco for soups and stews that don't need any help with flavor, but could use some heat. Link to comment Share on other sites More sharing options...
Dog Ears Wilson, SASS #77948 Posted August 3, 2011 Share Posted August 3, 2011 Cholula! Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted August 3, 2011 Share Posted August 3, 2011 My favorite is Tabasco. Good flavor, not too hot. After using Tobasco by the gallon on c rations, I got a wee bit tired of it. It sure did help back then though. Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted August 3, 2011 Share Posted August 3, 2011 I use Cholula in a lot of Mexican dishes. It's a good base sauce with very nice flavor. Link to comment Share on other sites More sharing options...
Yellowhouse Sam # 25171 Posted August 3, 2011 Share Posted August 3, 2011 My favorite Salsas are South Texas/NE Mexico style. Favorite over the counter sauce is Valentina and quite inexpensive. It is also low vinegar which I prefer. Link to comment Share on other sites More sharing options...
Charlie MacNeil, SASS #48580 Posted August 3, 2011 Share Posted August 3, 2011 I'm another one of the Cholula folks. Costco has it in the two pack of the big bottles, so there's always some in the cupboard... I'm fond of tacos for breakfast, and Cholula is a good way to start out the day! Link to comment Share on other sites More sharing options...
Blackwater 53393 Posted August 3, 2011 Share Posted August 3, 2011 Valentina and Tapatio are two of my favorites for flavor. I have two bottles of Dave's Insanity Double Hot custom blend in the little wooden coffins. One was a gift, (remains un-opened) the other I ocasionaly open and use. The paper work that comes with it is from Dave himself. It says in effect that this was the second run of the double hot stuff and that he probably wouldn't make any more 'cause it was no good for anything and he couldn't understand why anyone wanted it. A few drops will heat up a three gallon batch of chili to the point where most folks won't eat it, (read that can't). My mother grows several varieties of pepper for my brother and me every few years. Habanieros, pequins, tepins, and cayennes. She also grows a chiltipin pepper which for all the world looks like a green English pea. It was at last report the hottest non hybrid pepper known and is off the scale on Scovil units. Pure capsicum. One of these, which does have a marvelous flavor, is all you want in a twenty pound pot of chili!! Link to comment Share on other sites More sharing options...
Apache Hawk 60642 Posted August 4, 2011 Share Posted August 4, 2011 Jim Beam makes a good one, but my normal every day sauces are just plain old Tabasco or Sriracha. I find that franks is nothing more than Cajun ketchup. Daves Insanity is just that insane +1 Link to comment Share on other sites More sharing options...
Yellowhouse Sam # 25171 Posted August 4, 2011 Share Posted August 4, 2011 Valentina and Tapatio are two of my favorites for flavor. I have two bottles of Dave's Insanity Double Hot custom blend in the little wooden coffins. One was a gift, (remains un-opened) the other I ocasionaly open and use. The paper work that comes with it is from Dave himself. It says in effect that this was the second run of the double hot stuff and that he probably wouldn't make any more 'cause it was no good for anything and he couldn't understand why anyone wanted it. A few drops will heat up a three gallon batch of chili to the point where most folks won't eat it, (read that can't). My mother grows several varieties of pepper for my brother and me every few years. Habanieros, pequins, tepins, and cayennes. She also grows a chiltipin pepper which for all the world looks like a green English pea. It was at last report the hottest non hybrid pepper known and is off the scale on Scovil units. Pure capsicum. One of these, which does have a marvelous flavor, is all you want in a twenty pound pot of chili!! I used to raise bout all those back in the eighties. The chile pequin is known as bird pepper down in the lower rio grande valley and just offer heat mainly. I like the fruity flavor of habanero in moderation and my favorite pepper for salsas is the serrano. OSU has developed a Superhot variety for industrial capsaicin extraction (in other words it ain't edible) that I believe Jim Motes told me runs well over one million scoville units but I believe its actually more than that cause I was told its 10x hotter than a habanero I cut the tip off one and barely touched my tongue to it....instant painful burning! Super hot Link to comment Share on other sites More sharing options...
Dog Ears Wilson, SASS #77948 Posted August 4, 2011 Share Posted August 4, 2011 Scoville Scale & video http://ushotstuff.com/Heat.Scale.htm Link to comment Share on other sites More sharing options...
Blackwater 53393 Posted August 4, 2011 Share Posted August 4, 2011 I used to raise bout all those back in the eighties. The chile pequin is known as bird pepper down in the lower rio grande valley and just offer heat mainly. I like the fruity flavor of habanero in moderation and my favorite pepper for salsas is the serrano. OSU has developed a Superhot variety for industrial capsaicin extraction (in other words it ain't edible) that I believe Jim Motes told me runs well over one million scoville units but I believe its actually more than that cause I was told its 10x hotter than a habanero I cut the tip off one and barely touched my tongue to it....instant painful burning! Super hot Forgot about the serrano. Flavor to spare and good heat too! Link to comment Share on other sites More sharing options...
Chili Pepper Kid, SASS #60463 Posted August 4, 2011 Share Posted August 4, 2011 Cholula! When I travel I always carry a bottle with me. One time I found a bottle of a Sweet Potato Habenero hot sauce that was made in Charleston, SC. It is my all time favorite but I havn't come across it again . I have won the Iowa State Fair twice for Salsa in the canning division. I tried to make my own hot sauce but it didn't turn out. I need ta try it again! Chili Pepper (bring on the heat) Kid Link to comment Share on other sites More sharing options...
Jackson Rose, SASS #45478 Posted August 4, 2011 Share Posted August 4, 2011 I Guess I Am The Only One That Likes Crystal Brand Red Hot Sauce.Most of The Others Have too Much Vinegar In Them,Mind I Said Most Not All.But Still Yet Most "Hot Sauces" Are Like Guns And Sex=The Worst I Ever Had Was Wonderful. Ozarks Monte Said That. You are not the only one, I like Crystal too, as well as Louisiana. Link to comment Share on other sites More sharing options...
Complicated Lady Posted August 4, 2011 Share Posted August 4, 2011 La Victoria Salsa Brava Hot Used it all the time when I lived in California. Couldn't get it in Texas until recently. I once had a friend ship me a case of it from California. At my house we call it "Liquid Gold"... I put it in every Mexican dish I cook. I don't think I can eat tacos without it. La Victoria has many products.... I don't care for any of the others... too bland Link to comment Share on other sites More sharing options...
Deja Vous Posted August 4, 2011 Share Posted August 4, 2011 My own homemade.. I use to make if often.. but not so much now since I do not have a garden now. I love Salsa on eggs, burger, salad, chips.. yum.. Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted August 4, 2011 Author Share Posted August 4, 2011 You are not the only one, I like Crystal too, as well as Louisiana. I haven't found them around here. I'm still looking though. Link to comment Share on other sites More sharing options...
Mouse River Kid #16901 Posted August 4, 2011 Share Posted August 4, 2011 My favorite is Arizona Gunslinger, not only is it good but you have to love the name. I'm putting their link below. http://www.arizonagunslinger.com/product.htm Link to comment Share on other sites More sharing options...
Big Sage, SASS #49891 Life Posted August 4, 2011 Share Posted August 4, 2011 My favorite is Tabasco. Good flavor, not too hot. I grew up on it and ahve been using it for many, many years. The local ones UB uses are great too. Adobe Milling has some great beans too, I especially like their Anasazi Beans Link to comment Share on other sites More sharing options...
Noz Posted August 4, 2011 Share Posted August 4, 2011 Cholula! +1 Chili Pepper Kid's Cat Killer Salsa is absolutely the best I have ever eaten. I never ate hot sauce until the mess hall in vietnam. Now the smell of Tabasco takes me back instantly. Link to comment Share on other sites More sharing options...
Red Gauntlet , SASS 60619 Posted August 4, 2011 Share Posted August 4, 2011 La Victoria Salsa Brava Hot Used it all the time when I lived in California. Couldn't get it in Texas until recently. I once had a friend ship me a case of it from California. At my house we call it "Liquid Gold"... I put it in every Mexican dish I cook. I don't think I can eat tacos without it. La Victoria has many products.... I don't care for any of the others... too bland I'd forgotten about that great stuff! We used it on our own tacos always when the kids were young and at home. I gotta go looking for some again.... Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted August 4, 2011 Share Posted August 4, 2011 Give em a try! Help out the Dove Creek economy. (We're the poorest county in the state) Adobe Milling products Link to comment Share on other sites More sharing options...
Pack Saddle Slim, SASS #73122 Posted August 4, 2011 Share Posted August 4, 2011 I won a dollar bet back in 1968 by guzzling a bottle of Frank's Louisiana Extra Hot Sauce in less than a minute. It darn near did me in....but I didn't have worms for a good five years after that. Currently on the shelf, we keep mainly Tobasco and Desert Pepper XXX Habanero Pepper Sauce. Link to comment Share on other sites More sharing options...
Gunner Gatlin, SASS 10274L Posted August 4, 2011 Share Posted August 4, 2011 Found this - http://www.scottrobertsweb.com/scoville-scale.php GG ~ Link to comment Share on other sites More sharing options...
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