Ducati Monster Forum

After learning the lesson about the incompatibility of Dave's Insanity Sauce and living flesh - again - I got to wondering what else might be out there.

Surely we've got some thermophiles in the group?

In my fridge:

- Dave's Insanity Sauce: A drop about the size of a dime gives a pot of Mac'n'Cheese a nice slow burn. Two of those drops make it an ordeal. Three drops render it inedible.

- Sriracha: The Oatmeal says it better than I can. (http://theoatmeal.com/comics/sriracha) I go through a couple of bottles a year.

- Assorted delicious Panamanian hot sauces that Carlos sent me in return for a favor. That caribeno sauce goes well on everything shy of french toast or birthday cake.

What are you using?

I use Franks like salt...I put it on everything.

Sriracha is too smokey for everyday use IMO.

Carlos sent me sauces too the Caribeno is good, but I really liked the Habanero.

I wish I could walk into a store locally and buy it.

I mix franks red hot with some pepper and chilly powder sauce..  some times ill thow in 2 types of bbq sauce..   i want to start boiling an assortment of peppers to try and make my own.

Oh, yeah. The only real sauce for wings.


I like the habanero, but I tend to avoid it just because of the name.

I associate habaneros with things like pepper spray and 2nd-degree chemical burns to the lips, tongue, and face. 

But the caribeno is just as hot and, I think, a little tastier.

When it comes to store bought sauces, I go through about 2 quarts of Texas Pete's, 3 small bottles of Tabasco, one bottle of asian hot sauce. But my wife makes a lot of authentic Thai hot sauces made from Thai chili peppers.

I like the Pico Pica real Mexican hot sauce which is available at Smiths in ABQ.
My favourite is a Hungarian hot sauce called Erös Pista manufactured by Uniber,
which I picked up in Germany...not sure if it is available here.

Chilly powder***  not sauce..

Classify this as boring. I like Paces Hot. It ends up on lots of food. It's standard issue, off the shelf stuff, but I like it. [thumbsup] [bacon]

Chili Garlic Sauce, from the same company that makes Sriracha.

sriracha fan here. I like i because it isnt just spicy ,its got some flavor. I love the chilli garlic sauce too. its got a tang to it and is a bit spicer and its great for meat. noodle soup is regular sriracha and tons of it.

Sriracha...works on roasted and grilled chicken just fine

Once every month or 2, wife and I hit Target and grab 6 bottles or more

Blair's Mega Death and After Death are my faves.  My roommate also made some decent stuff with ghost peppers but it's a bit too smokey for me.

Sriracha is about my practical limit. Beyond I don't get much enjoyment.

I use the sriracha as a base for my special wing sauce concoction.  [evil]

These days in new Orleans, you're more likely to find Crystal hot sauce than even Tabasco in local restaurants. There's a reason for that  ;)
It gives you flavor, not just heat.

My favorite storebought as well.  One year I raised habanero and Thai Dragon peppers and made my own sauce.  My friend, a medical professional, made a label for it that claimed, among other things, that it was "Efficacious for Astistole if administered within 24 hours of onset of symptoms"

It was ridiculously hot - raising habenaros and similar peppers is like raising cobras - what are you going to do with them?  Call me a pansy, but I draw the line at those wrinkled orange nasties.

Some of the sauces on the market transcend flavor and enter into the Chemical Burn zone

and are probably more suitable for stripping paint and varnish

hot for the sake of hot is meaningless without some level of mitigating balance and flavor

The label on Dave's Insanity Sauce clearly states:

"A great cooking ingredient for sauces, soups and stews.

Also, strips waxed floors and removes driveway grease stains.

Enjoy!"

Followed by the warning: "Use this product one drop at a time. Keep away from eyes, pets and children. Not for people with heart/respiratory problems."

I need to give this stuff a try. [thumbsup]

I kind of feel the same way. I don't view eating spicy food as a contest of who can survive the meal. I like tex-mex and Thai meals with a kick but I also don't want to regret eating the meal for the next 6-8 hours... and emptying a bottle of TUMS. :P

If fresh salsa is not available i use Tapatio

[thumbsup]

Some hot sauces are only made so that people can prove how macho they are. I used to eat habanero salad (kinda like cherry pepper salad but with habanero's). Yes I could take it, but the hot was so overpowering, you could not taste anything else.

tabasco, cholula, sriracha for most everyday stuff.

frank's is good, and I also have a bunch of random hot sauces from ATL when my sisters went on vacay (mostly habanero stuff, dave's ghost pepper, etc.).

retired coworker made this rocket-hot chili shoyu* which was good on anything you'd put shoyu on.

also, whenever I see a bottle of chili pepper water in a local restaurant, it usually wins over anything on the table.


:edit: *soy sauce I keep forgetting that's how most folks know it  [roll]

Nothing too crazy here.  I keep Crystal, Sylvia's ans Sriracha in stock at all times.  They tend to last a while as I'm the only one in the house who likes anything remotely spicy.

I also really like this stuff drizzled on tacos and similar foodstuffs:

http://www.panolapepper.com/zencart/index.php?main_page=product_info&cPath=65&products_id=198&zenid=4d5d3f3ced68f025727b7748f6ed5e37 (http://www.panolapepper.com/zencart/index.php?main_page=product_info&cPath=65&products_id=198&zenid=4d5d3f3ced68f025727b7748f6ed5e37)

Tasty stuff.

Here's one of our favorites, roasted garlic  [drool]
http://www.asskickin.com/generalhotsauces.php (http://www.asskickin.com/generalhotsauces.php)

The sauces that got smuggled to me from Panama were very good, particularly the Caribeno.
As for stuff I can easily buy locally, these guys have some tasty ones. http://www.tropicalpepper.com/ (http://www.tropicalpepper.com/)

When my wife and I head out for pho, we kill two solid fingers out of a large Sriracha bottle  ;D

And I'm addicted to the Tabasco Chipotle they introduce with Chipotle restaurants a few years ago. I seriously kill half a bottle every time I'm in there.

I'm a fairly devout pepperhead who always has fresh habaneros and scotch bonnets on hand and several different bottles of hot sauce of varying intensity in my fridge.  Two of my favorites are Melinda's fire roasted habanero and garlic sauce and Melinda's Naga Jolakia Sauce.  Unlike something like Dave's Insanity or Nuckin Futs sauces (also in my fridge) which are just hot without much flavor, the Melinda's have good flavor and heat.  The Naga Jolokia isn't a brutal all-at-once onslaught of pain, but rather an ever-increasing burn that feels like your head is being slow-roasted and doesn't quit until you're soaked in sweat.  It's awesome.

To the guys who got the sauces from me, those I keep always in the fridge, also use, Congo in its 3 varieties or D'Elidas, which can be purchased here, http://panamarts.com/store/index.php?main_page=product_info&products_id=8 (http://panamarts.com/store/index.php?main_page=product_info&products_id=8)
they have a 'Sweet 'n Sour hot' sort of thing ...vey good stuff too ...

http://www.proluxsa.com/english/hot.html (http://www.proluxsa.com/english/hot.html) this is the Congo brand, they have a Culantro, a relative of coriander, based sauce instead of red or yellow-orange is green ...

Soon you shall be receiving pms with Paypal address for your orders if you like ...

While we're on the subject, Should hot sauces be refrigerated? 

None of mine specify so they're in the pantry for now to save space in my small fridge.

it depends, I have to do it because of climate ... temps averaging 27°C and 85% humidity ... mold builds up real fast ... and things go sour real fast ...

OK some links,

http://www.sansaeexport.com/ (http://www.sansaeexport.com/)

http://panamarts.com/store/index.php?main_page=index&cPath=4 (http://panamarts.com/store/index.php?main_page=index&cPath=4)  → place to purchase thru interwebs

In April 2002, the D’Elidas hot sauce product and brand was acquired by a group of Panamanian entrepreneurs. From that point the company D’Elidas S.A. was formalized and the first exports from Panama to the United States started. Today, D'Elidas S.A. exports its products to the USA (New York, North Carolina, and California, as well as to Canada, Costa Rica, El Salvador, India and most recently Sweden.

Congo brand, http://www.proluxsa.com/english/ (http://www.proluxsa.com/english/)

Some other brands available ...

If you use Dave's as recommended, it's not terrible. It gives that nice, slow burn but doesn't get ridiculous. Unless you don't mix it really well and hit a hot spot. Then your face melts.


This sounds like what I like. I'll have to keep my eyes open for it.  [thumbsup]


I keep mine in the fridge just out of habit.

Had a bottle of Sriracha on deployment that got kept at room temp. No ill effects or change in flavor, but when the new bottle showed up, it was obvious that the color had changed somewhat.

Here's the linky to Melinda's website...enjoy.

http://www.melindas.com/products.html (http://www.melindas.com/products.html)

(http://i4.photobucket.com/albums/y134/Suprachrgd82/utf-8BSU1HMDA2MDAtMjAxMTA5MjEtMTk0OC5qcGc.jpg)

Your house looks like a delicious place to live.  [drool]

So... you are having everyone over, when???

Come by.  We'll blast loud music, drink beer, and cook meat.
 
(http://i4.photobucket.com/albums/y134/Suprachrgd82/utf-8BSU1HMDAxMzMtMjAxMTAyMTItMTYyOC5qcGc.jpg)
(http://i4.photobucket.com/albums/y134/Suprachrgd82/utf-8BSU1HMDAwNjctMjAxMTA0MjMtMTAyOC5qcGc.jpg)
(http://i4.photobucket.com/albums/y134/Suprachrgd82/utf-8BSU1HMDAwOTctMjAxMTA0MzAtMTM0Ni5qcGc.jpg)
(http://i4.photobucket.com/albums/y134/Suprachrgd82/utf-8BSU1HMDAyNTQtMjAxMTA2MjUtMTQxMi5qcGc.jpg)
(http://i4.photobucket.com/albums/y134/Suprachrgd82/utf-8BSU1HMDAyNTUtMjAxMTA2MjUtMTQxNi5qcGc.jpg)

Headless, Sumo wrestling chickens... Just what the doctor ordered.  [thumbsup]

Beer can chicken is sooooo good.  [drool]

But it looks kinda funny when you get done.  ;)

I'm doing several of them next weekend for an Oktoberfest get together.

On my way with at least one bottle of each local hot sauce available ... ;D

I recently finished off the last bits of the last bottle of Bajan hot sauce (Bajan = from Barbados) I'd squirreled away many years ago and have to find some more. It's a lot like many of the habanero based sauces out there - it's based on the similar Scotch Bonnet pepper - but it's got a noticeable dose of mustard seed & tumeric in the mix that adds a nice bitter note to the flavor.

Other than that, we've got a lot of the standards in the fridge: Tabasco, Cholula, Sriracha, Bufalo chipotle sauce, whatever Chinese garlic hot sauce they carry at whatever asian market I've recently visited. There's also a bottle of Dumb Ass Hot Sauce - that one was a gift from my step-daughter.  :)  It's edging into the "Double-Dog-Dare-Ya" heat range, but it's not too bad.

El Yucateco is one that I crave often. 

Although an overabundance will make one hallucinate about ice cube suppositories the next morning.

 [laugh] [laugh] [laugh]

 [thumbsup]

I tried to teach DTM about Crystal, but good taste seems as if it can't be taught.  

I had a buddy that worked at the mid-city Baumer factory pre-K. I think it added to my enjoyment of their hot sauce.  

Tapatio isn't bad, but I never liked Tabasco.  

I go through this stuff at about a jar a month.  Great flavor and heat:

https://www.nativeseeds.org/index.php/store/263/2/food/sauces-and-seasonings/P-pueblo-roasted-hot-red-chile-sauce (https://www.nativeseeds.org/index.php/store/263/2/food/sauces-and-seasonings/P-pueblo-roasted-hot-red-chile-sauce)

DAMN YOU EL YUCATECO!  DAMN YOU STRAIGHT TO HELL!!





(guess where I'm sitting right now........)

I'm sure it was worth it, though  [thumbsup]

I believe such goodness belongs in the BBQ thread.  ;)

(nice smoker - I has the same one)