Post: #26

If there is something better then Siracha I need to get on that. I like it because its just not astringent vinegar and Pepper - which is good - but can get boring after a while. I am going to hunt down that Mae Ploy today!

But looking around I guess I did used to fuck with a Sweet Chili Sauce way before it was just a different brand name. If Mae Ploy is just a better brand then I also vouch for the shit. I used to throw it on everything and it was addicting to put on Chicken.

For Salsas I like green tomatillo stuff. For some reason the taste is cleaner to me then regular Tomato salsa. I put this shit on my eggs, chicken, beef and pork:



This is the brand I always find in the Mexican isles in the hood immigrant shops so I assumed it was good stuff but if anybody got any recommendations on what's better for Green Salsa please drop the knowledge.

Post: #27

I've had to go back to my roots. Dug this thread up to show love for the classic hot sauces I came up with. Rooster Siracha is getting old and its starting to taste like shit to me so I've gone back to my basics like these:


^ great simple Chili Paste, way cleaner taste with a mild ammount of garlic, and good amount


^ Old school and classic Grace sauce. Its just vinegar and heat but its good on just meat and simple stuff.


^ When this shit touches chicken or shrimp magic happens.

Post: #28

I have a whole gallery of hot sauces, from mild to (Dave's) Insanity.
I use them mostly for flavor and for heat I'll use actual peppers themselves, fresh, dried, etc.

Some sauces go better with particular foods, i.e. Tabasco goes best with eggs or gumbo, Sriracha goes with certain soups, etc.
Cholula is always a good standby.

Some recent and decent additions:



A sack of dried arbol peppers is about $3-4 and is good for soups/stews. Will last you well over a year.

Post: #29

Homemade:

Jalapenos or other pepper
Garlic
Salt
Vinegar

Blend on high for 30 seconds, enjoy.

Post: #30

Just got these for Christmas. Didn't realize they are the new "Hottest Pepper in the World":

Quote:The Trinidad Moruga Scorpion pepper was named in February 2012 as the new hottest pepper in the world. It is rated at more than 2 million Scoville Units.

The Trinidad Scorpion pepper has officially surpassed the Bhut Jolokia pepper as the hottest pepper in the world. In April 2011, the Trinidad Scorpion chile pepper was confirmed as the hottest chile pepper in the world by the Guinness World Book of Records. The Trinidad Scorpion chili pepper is rated at 1,469,700 Scoville units. These hot peppers originate from a strain of chilies from Trinidad, an island in the Caribbean. And now the Trinidad Moruga Scorpion is above them all with a rating of more than 2 million Scoville Units.

Even dried, just a couple slivers will add heat and flavor to a giant pot of whatever you're cooking.
Aside from the heat, they're very flavorful — similar to habañero.
Complements curries very well.

Post: #31

I've had a whole fresh habanero before. I wonder if I could stand a whole scorpion pepper. Is it dangerous?

Post: #32

chimay habanero salsa- mexico only. Best store bought salsa I've ever had.

Post: #33

Tapatio. Love that shit.