/ck/ - Food & Cooking

[Anonymous No.11999764]

What is your favourite hot sauce? I buy the same hot sauce everytime and I'm getting tired of it honestly, I wanna see what everyone's favourites are so I can discover some new ones. Pic related, its the one I always buy.

[Anonymous No.11999769]

cholula is pretty nice desu

[Anonymous No.11999775]

>>11999769
Only with eggs for me at least.

Valentina Is my go to.

Another I love but isn't too hot is Cayusco

Not one for super hot stuff but spice be nice.

[Anonymous No.11999779]

>>11999764
Here where I live there is a restaurant called Tasty Tacos. They have amazing hot sauce. Flavorful but still stings the tongue nicely. And they recently started selling big bottles at the local grocery. It's the tits.

[Anonymous No.11999783]

>>11999764
I tend to mix and match depending on what I'm using it for, but I've been recommending Pico Pica a lot lately. It's in the Mexican section of some local grocers here rather than with all the other hot sauce but it's a great balance of heat and flavor and doesn't have the prevalent vinegar flavor of many other sauces. Goes great on burgers and sandwiches, eggs, frozen burritos, Americanized tacos, potatoes... a whole bunch of stuff.

[Anonymous No.11999785]

>>11999764
I like Valentina for the price and a big bottle lasts a long time. Flavor-wise it's basically a thicker Crystal. Also Sambal-Oelek as far as crushed chili sauce goes.

[Anonymous No.11999789]

>>11999764
>ou
You don't have any good hot sauces where you live.

[Anonymous No.11999832]

>>11999775
>>11999785
Looks like I should give Valentina a try, it sounds pretty good
>>11999783
Nice, thanks for posting about it
>>11999769
I'm almost certain I've seen that one before

[Anonymous No.11999842]

>>11999764
This right here. It's very garlicy.

[Anonymous No.11999851]

>>11999785
this but the extra hot.

[Anonymous No.11999856]

>>11999832
>>11999785
My Mexican friends turned me onto it after a night of heavy drinking.
>wake up groggy as hell
>Something already cooking in the kitchen
>His mom and aunt are making eggs, beans, nopales (tender cactus), tortillas, and I can't remember the name of the last thing
>thing was kind of like ceviche, had shrimp in it with a lot of tomato and cilantro, they used a tostada bowl
>Give me a big ass plate of everything and decently drench it in valentina
>Bomb as fuck
>Can buy a couple pounds of local nopales for about $3 and lasts for a while

[Anonymous No.11999865]

not my favorite, but in terms of widely-available sauces that are not vinegar-based and have some noticeable heat, it stands out
it's also dirt cheap, unlike some of the super faggy extreme sauces you can only buy online

[Anonymous No.11999873]

>>11999779
Iowabro?

[Anonymous No.11999886]

>>11999783
finally, another dude who doesn't enjoy spicy vinegar

[Anonymous No.11999894]

>>11999764
I don't have a single favorite because I think each one goes best with a certain type of food. The ones I find myself using the most often are:

Cholula, for eggs, Mexican, and Tex-Mex.
Chipotle Tabasco, for perlou and grits
Louisiana, for cajun food
Pic related for seafood.

I just recently found out about the Espinaler sauces and they're damn good. The normal one (yellow label) is really mild in terms of heat, but has a really great vinegar tang to it. The "hot" one (pic related) is no hotter than, say, Tabasco or Frank's, but it has a very nice flavor, it goes great with any sort of seafood. Both of them have an extremely thin viscosity, even thinner than tabasco!

[Anonymous No.11999895]

>can't buy Secret Aardvark in the UK
Nightmarish

[Anonymous No.11999898]

I haven't seen people talk about this stuff but I pretty much swear by it. Good level of heat and a nice fruity taste. Unfortunately I have to order it online because no stores around me sell it, but I'd say it's easily worth the price.

[Anonymous No.11999909]

>>11999764
I used to love this stuff, anything really spicy but as I’ve gotten older I just can’t eat it any more, makes me feel ill.

[Anonymous No.11999917]

>>11999886
I think spicy vinegar is kind of the point of hot sauces. Or at the very least, heat plus some other kind of flavor. Otherwise, what's the point of a sauce? If you just want the pure flavor of the peppers, just use the fucking peppers. If you want heat then use a pepper which is known for lots of heat but minimal other flavor. The point of the sauce is when you need to add more than just the straight-up pepper taste.

[Anonymous No.11999927]

>>11999917
Obviously it needs more flavor, but it doesn't *just* have to be vinegar. It's the same with pickles. The cheap ones taste strongly of vinegar. Fancier ones add things like garlic, crushed red pepper, mustard seeds, dill, ect. And this makes them much more interesting and delicious.

[Anonymous No.11999933]

Texas Pete is pretty good for grocery hot sauce, I always get the hotter version though

[Anonymous No.11999943]

>>11999764
Frank's Red Hot: Buffalo for chicken.
Tapatio for Mexican.

[Anonymous No.11999950]

Make way for prince Ali

[Anonymous No.11999958]

>>11999886
Eh, not quite. I don't mind vinegary sauces, I just don't think they're a great choice for everyday heat. Take Tabasco. It's totally fine but I only use it for certain things like jambalaya or red beans and rice. When I think of a good general sauce to recommend it's because it complements a wide range of flavors and has more nuance than just heat or just vinegar. A sauce should complement what you're having it with and the really vinegary stuff just seems to mask most flavors.

[Anonymous No.11999992]

>>11999898
it's mentioned multiple timed in every thread
>>11999764
anything by torchbearer or bravado, the black garlic reaper or reaper evil are both good sauces, reaper evil is the best all around sauce imo

[Anonymous No.12000004]

>>11999958
Why do you redit fags always have to start your posts with “eh?” Fucking retards.

[Anonymous No.12000017]

>>12000004
Eh, you're really grasping at straws trying to find something to be mad about, chimpo.

[Anonymous No.12000021]

>>11999785
This is the shit in pazole topped with crunchy cabbage, diced onion and some lemon

[Anonymous No.12000040]

>>11999958
>When I think of a good general sauce to recommend it's because it complements a wide range of flavors and has more nuance than just heat or just vinegar. A sauce should complement what you're having it with and the really vinegary stuff just seems to mask most flavors.

I agree with that. if you use the vinegary stuff in a recipe, it can be alright, but as a general topping, it covers up flavors.

[Anonymous No.12000044]

The deployment standard

[Anonymous No.12000048]

Why has on one posted the M E M E sauce

[Anonymous No.12000055]

>>12000048
This entire thread is meme sauces.

[Anonymous No.12000058]

>>11999764
https://discord.gg/CXf5z44

[Anonymous No.12000060]

>>12000044
fancy mode activated

[Anonymous No.12000073]

>>11999764
Ferment your own, and you can season it the way you want it to taste and get the hotness that's most appropriate for you. It costs very little effort and money.

[Anonymous No.12000101]

>>12000073
I've had some peppers fermenting for 6 months and I'm afraid to open them now

[Anonymous No.12000149]

>>12000101
They should be really fucking sour by now, should make a good sauce.

[Anonymous No.12000188]

>>12000149
I think there's air bubbles trapped inside so it's probably infected

[Anonymous No.12000192]

>>12000048
has anyone tried the green sriracha?

[Anonymous No.12000199]

I can't count how many times I've read through this exact thread but I keep coming back

[Anonymous No.12000206]

>>12000199
"Ya'll got any more of them comments?"

[Anonymous No.12000212]

>>12000206
Every hot sauce thread is the exact same thing
>Valentina on eggs
>lol vark haha
>Frank's is GOAT
Yet I'm still here

[Anonymous No.12000215]

>>11999764
here's my personal favourite, eats cholula,sriracha,el yucateco,franks etc for breakfast

[Anonymous No.12000219]

>>12000044
honestly, texas pete has as much heat as ketchup and i'm not even kidding. i do enjoy the taste though

[Anonymous No.12000220]

>>12000188
Nope, that's CO2, a waste product of the fermenting process from the lactobacillus. It means your bacteria did their job. It's harmless.

[Anonymous No.12000224]

>>12000212
Lemme give you something new: http://sporkandbarrel.com/copycat-taco-bell-fire-sauce/

I love taco bell, but I'm trying to save money. Make tasty grilled burritos or nachos and top with this.

pic related if you're a lazy fuck and don't want to make it.

[Anonymous No.12000236]

>>11999950
>grace
my hot nigga

[Anonymous No.12000245]

Lucky Dog is the fucking shit.
Every flavor.

[Anonymous No.12000267]

>>12000245
I've wanted to try that shit. Looks good as hell.

[Anonymous No.12000287]

>>12000267
I've had seven of their sauces and all are 10/10.
Whether mild or hot they all have great depth of flavor, not cheap and vinegary, made with stuff like figs and smoked peppers and mustard so they're thick. The spicy ones are no joke heat wise though.
I love the sauces so much I gladly shill 4 free because I have such respect for the dude that dreams these up.

[Anonymous No.12000361]

Spicy but not flavourless, with a nice fruitiness.

[Anonymous No.12000396]

>>12000048
Its a meme but it's a good tasting meme

[Anonymous No.12000421]

[Anonymous No.12001070]

>>12000219

I think that's part of the reason I keep it around: the flavor is nice but the kick is minimal at best. I have no problem amping it up but T Pete and an egg-n-cheese sandwich can't be beat

[Anonymous No.12001235]

>>11999865
This shit is delicious. Also the green yucateco. The black one is one of the most unique tasting hotsauces I've had but it's not as versatile.

[Anonymous No.12001253]

>>11999764
franks extra hot, nando's peri peri extra hot, yucatan chili lime are my top 3

[Anonymous No.12001257]

>>12001253
cholula, not yucatan. i'm drunk.

[Anonymous No.12001261]

>>12001253
>>12001257
also my buddy Levi made some pineapple mango hot sauce a couple years ago that was hands down the best i have ever had in my lifetime.

[Anonymous No.12001431]

This is my all around go too. Always have this and green cholula in the house

[Anonymous No.12001442]

>>12000224
These kind of copycat recipies rarely get it right. I tried the one for nandos and it came out tasteing completely wrong. It did make a good marinade though.

[Anonymous No.12001446]

>>12001442
True, but they usually get you close enough that it's tasty with a few tweaks.

[Anonymous No.12002568]

>>12000048

If they made it with like a third of the sugar and twice as hot I would use it constantly. Just too damn sweet and not enough kick.

[Anonymous No.12002586]

>>12002568
are you one of those guys that puts habeneros on everything?

[Anonymous No.12002592]

>>12002586
*habaneros

[Anonymous No.12002634]

>>12002586

Yes, actually.

[Anonymous No.12002639]

>>12002634
makes sense. what's your go-to then? I like sriracha as well, but I have to put on a lot more than when I first started eating it. something hotter would be nice.

[Anonymous No.12004321]

>>12000073
what do you need to do to make it ferment? does yeast need to be added?

[Anonymous No.12004347]

>>12004321
No yeast. Just a salt water brine. I use 1 tablespoon in 2 cups water (6.25%) and you need to weigh all the solids down to make sure everything is underneath the brine. I use wide mouth canning jars. I bought air lock caps that fit them which prevent things like mold on the top since you can suck the air out after stuffing everything in.