Green Tabasco. Delicious, tangy and pretty mild so you can drench anything with it.
I like that too, but why can’t I find it in anything but the tiny bottle? That’s why I started using Goya Salsa Verde, because I use so much of it, the Tabasco was just not economical.
Mine too.
[Modding] I edited the thread title. [/Modding]
I may be alone in my opinion, but I love Tiger Sauce. I love it poured on eggs.
I like Tabasco Chipotle. Nice and smoky.
Another option is that stuff that we use on beans and greens in the south that’s just a bunch of whole peppers soaked in vinegar…sorry, don’t know the brand(s) offhand.
This is what I came to suggest also. It has changed my life. We keep a bottle of each on hand at all times.
Sriracha.
Yes.
I’ve always wondered who was the first person with balls big enough to have the audacity to suggest at a company meeting that Tobasco company make something OTHER than Tobasco sauce. Was it a revelation/paradigm shift or was it heresy? Did they have to wait for the old man boss to die first?
That sounds like Pickapeppa, mentioned upthread.
The brand I have is the Texas Pete brand mentioned in one of my other posts. I use it on greens (mustard, collard, turnip), and fried green tomatoes, or fried vegetables almost exclusively.
No, the peppers are mashed up in that. This is a clear bottle with whole skinny light green peppers in white vinegar, basically. Like the stuff Shark Sandwich mentioned. Link.
Or anything that starts with Tabasco.
Yeo’s, my most favorite, from the Asian market, comes in hot and sweet. Mmmm, I use it in everything!
The Red Rooster never disappoints; but, given the dearth of other respondents singing its praises, I am wondering if it is a West Coast thing.
You can find it in any Chinese restaurant in New York. I have a bottle at home and we enjoy it, but I don’t find it all that mild.
Tapatio is pretty mild, but still pretty tasty. I just dropped a huge bottle of it in my kitchen and it sure stunk it up.
This, or green. Both are mild and very tasty indeed.
It is amazing stuff, but it most certainly does not belong on a “mildest” list.
I like Tapatio as an all-round hot sauce, especially on eggs. For more kick, it’s sambal oelek all the way, but in very small quantities.