Blair’s Death.
Really liked one of their XB series.
Was about to comment Blair’s Sudden Death Sauce. They make really good sauce yeah
My own. I lacto ferment peppers with (and or) garlic, sjalots, ginger, veg, fruit, paprika, herbs, spices. It is easy to make.
Do you use an airlock or do you burp the vessel when you ferment?
I used to have those but now I just use weck jars and burp them every day.
I also make my own. I’ve tried a lot of different peppers and random ingredients. I think my favorite was a mango habanero (fermented with mango and some other goodies, also added some fresh mango at the end before blending and pasteurizing). I also made a few fun fermented sauces with those dried chilies you can get in bags from the grocery store, added some fresh ingredients like carrot and onion to get the ferment going.
Tobasco or a mild cherry hot sauce
sambal djeroek
Yellowbird Habanero Sauce, Tapatío, Valentina, Sriracha.
-Homemade garlic cayenne hot sauce.
-Frank’s Red Hot. I put that shit on everything.
-Cholula for Mexican food.
I use Franks and Franks wing sauce a lot.
I live in NM so we have New Mexican Food, for that it comes pre covered in green or red chile.
Willing to share your fav garlic cayenne formulation?
Valentina. Not very hot, but I like it and use it like ketchup.
Try the black label if you want a bit more heat.
In the Netherlands I use adjuma pepper instead of habanero and mix sweet orange juice + lime as the sour orange replacement.
Hot sauce is for people who dont enjoy taste.
I go for salsas and chunky condiments (e.g. black bean chilli crisp, hot Indian chutneys) than just a liquid hot sauce, even then it’s sriracha.
There’s this belizean hot sauce called Marie Sharp’s, I get the gold one. Doesn’t sting me at all, my family can’t handle heat, but it does the job well enough.
My favourite however is Salsa Macha. Can’t get dried pepper where I’m at though, or I’d make it myself. Goes great with just about anything, even compound butter slathered bbq steaks.
Might not sound interesting - or maybe it isn’t even a “hot sauce”, but since it’s like, the only I know, schezwan.
Everything from Secret Aardvark and most of Crazy Bastard
El Yucateco - all of their habanero-based sauces are good. I had the black label one recently and feel like I’ve discovered a new favorite.
Kill Sauce - limited selection but really unique sauces with complex flavor profiles to balance the heat. The Habanero is exemplary, but the Carolina and Ghost versions are the pinnacle, IMO.
suka pinakurat
