Hot Sauce
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sriracha with my cup ramen
chicken wing sauce with meat... sometimes...
i can't handle heat very well ^_^;
chicken wing sauce with meat... sometimes...
i can't handle heat very well ^_^;
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I don't know the brand because it is in a container with no name.
but i like hot sauce.
we pour them in our ramen until it reach color red.
*cough cough
but i like hot sauce.
we pour them in our ramen until it reach color red.
*cough cough
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jmason
Curious and Wondering
I heard the limited-edition "Insanity" hot sauce (in the US) is the bomb. Anyone here tried it?
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jmason wrote...
I heard the limited-edition "Insanity" hot sauce (in the US) is the bomb. Anyone here tried it?Wow, i have never heard of it...but I'm dieing to try anything called "Insanity"!
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i actaully belong to a hot sauce of the month thing...i get suprised each month with either
A. insanely hot
B. pleasant taste not enough heat
C. good balance of both
at random....still waiting for the right sauce to come my way
A. insanely hot
B. pleasant taste not enough heat
C. good balance of both
at random....still waiting for the right sauce to come my way
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Kyuubi Fury wrote...
I make my own... so i can control whats in it, its the only way to goAgreed !
I usually use this type of chili :
Spoiler:
Mix them until it become liquid and cook it .
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i had this chili paste from china that was great, not too hot and it mixed well with honey to lighten the flavor, otherwise i make my own pastes from scratch, mostly green peppers and one jalepeno in it... although i have done small experiments with other things like ginger and horseradish
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Probably tobasco.
I eat it n everything. Pizza with tobasco has got to be one of the greatest combos of all time!
127
I eat it n everything. Pizza with tobasco has got to be one of the greatest combos of all time!
127
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Guilty Guardian wrote...
Louisiana hot sauce.Same. It's so fucking good to use when making hot wings.
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Sriracha, tapatio, cholula, el pato, frank's for hot+flavor.
crystal, tabasco, for vinegary heat.
i got about ten more in my cupboard. whenever i see a kind i've not had, i buy it.
also, i heard there is a hot sauce store in delaware or new hampshire or someplace. a whole store just for hawt sarce.
crystal, tabasco, for vinegary heat.
i got about ten more in my cupboard. whenever i see a kind i've not had, i buy it.
also, i heard there is a hot sauce store in delaware or new hampshire or someplace. a whole store just for hawt sarce.
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jmason wrote...
I actually make my own hot sauce. I'd take: 15 siling labuyo (Philippine variation of a red chili pepper)
300ml of tomato ketchup, preferably Heinz
Blend the chili in a blender with 3-4 tablespoons of ketchup until the chili's a puree. Then get a squeeze bottle and mix the chili and the ketchup.
Ta-dah! Hot sauce. Au naturel.
The only drawback is since it's fresh, consume the hot sauce within 4 days and keep the squeeze bottle container in a cool, dry place and keep the nozzle lid closed when not in use.
Thanks for the recipe man!!
I added a little garlic and some peppers. ( I say Garlic on everything.)
And I guess you're Pinoy too, right?
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jmason
Curious and Wondering
kabalan20 wrote...
Thanks for the recipe man!!I added a little garlic and some peppers. ( I say Garlic on everything.)
And I guess you're Pinoy too, right?
Oo, Pinoy ako. ^_^ Cue the Bamboo hit song.
You have the same dig as one my paternal aunts... she always have to have garlic on every food she eats that we jokingly label her as the only one in the family a vampire wouldn't bite 'cause she reeks of garlic ^_^
I did that one simply on the fact that I once ran out of hot sauce and I had grilled chicken for dinner, so I whipped one in a rush. I did specify Heinz because I hated banana ketchup.
Currently I do still make quick hot sauces that way, but I now try to add the little green chillies in as well, for fragrance since the green ones smell good when crushed or opened up.
