Lately, I have gotten into the habit of sprinkling tabasco sauce on most everything I eat at lunch: salads, burgers, fries, pizza, mexican food, oysters, etc. So what’s your go to condiment or spice?
Tabasco.
Or any hot sauce really. My wife thinks I’m burning out my taste buds. Whatever that means.
Puts tobasco to shame.
Horseradish - yummy!
Jalapeno Jelly - divine!
It depends on the food, not everything is better with the above, just most things.
Great on cream cheese and crackers.
Moving from IMHO to Cafe Society.
It’s not something I sprinkle on post-prep, but I use garlic powder in a lot of things, right up there with salt and pepper.
Black pepper. I love black pepper.
I am a total wimp for spicyness, but I do love the flavor of shricha. I just can’t have more than a drop of it.
Also absolutely heaven if you are cooking a pork loin, and just before its done, slather it in the jelly. Oh man, I am drooling!
Peanut sauce. Great for nearly anything you can think of, except maybe as a replacement for peanut butter. I was thrilled to finally find a ketchup-sized bottle of tasty peanut sauce at Costco for not much more than the tabasco-sized bottle I usually buy at the grocery store. I’ve been mixing up spinach, julienned carrots, and chicken for salads and tortilla wraps and just smothering it in tasty peanut sauce all week.
Sriracha. There are a lot of days when having a big bowl of noodles with egg, green onion, sa cha, and Sriracha feels like taking a big breath of air, to me.
Mmmmmmmmmmm spicy hot chili goodness.
Oh, and sa cha, too. Chinese barbecue sauce. It sounds bad but it’s soooo good… meaty and savory. Yum.
A personal mix of crushed red pepper flakes and Aleppo pepper flakes. Sriracha and Crystal are also in heavy rotation at the table.
Or as I like to call it, sock sauce.
Lately it’s been horseradish. I just love that fire up your nose feeling as you are eating it. It’s exciting.
TruLemon. There’s really very little I won’t sprinkle it on. I even had to buy a box for my desk at work.
+1 for sriracha. I just tried it for the first time about a month ago and now I love it.
I also mixed up some Cajun seasoning and I’ve been using it a lot for homemade French fries.
Did you say French fries? Try this: ketchup mixed with sriracha. I call it spicy ketchup round my house (I am sooooo imaginative). Just incredibly good.
I sure eat a lot of pico de gallo. HEB has a delicious mix, lots of lemon juice and vinegar. I put it on cottage cheese, hamburgers, cheese dip, chicken, chips, etc.
My sister actually owns a company that makes the best sweet, hot jalapenos you’ve ever tasted. So there’s always a case around andI use them on almost everything that I do the pico.
another impossible to answer what is the best questions.
in general on nonsweet foods i will use black pepper.
i will also use where it fits horseradish, chili and other hotables.
Chili powder. I’ve been putting that on everything lately.
And coarse sea salt. I’ve been putting that on almost everything lately.