It’s funny hearing Sriracha talked about as a new kind of thing, since the Asians at Loyola in 1990 always had that stuff, and I used it too. It’s a good cheap sauce. I totally agree that there is something “different” about it; I think it’s the garlic.
I have been using Marie Sharp’s habanero–it is a good habanero sauce, very fruity and flavorful, and not too hot.
I like Blair’s Death–chipolte version.
Tabasco Original and T Garlic.
Lea and Perrin’s Chile Garlic is just great.
The stuff we use the most around here is Golden Mountain chile garlic from Thailand. Pretty much necessary on hash browns, sausage, and many other foods!
I’ve tried two or three Herdez salsas, and they sucked serious ass. I would advise everyone to avoid them.
Oooh! Here’s a good one:
Bronco Bob’s Roasted Raspberry Chipotle. Pure Heaven!
There’s this sauce called Valentina that I get at Cub in the “other people” section-- that half aisle devoted to asian and mexican food. I will never eat Tobasco again. Valentina is the best. I put it on everything. I shall have some when I get home from work tonight tonight all over my dinner of mashed potatoes and red wine. Do I know how to live or what?
ZJ
Ok Mr. Salsa Guy, what would you recommend instead?
If you aren’t going to make your own, and you have no refrigeration, then try La Victoria. Store-bought, but ok. Otherwise, check the deli section of just about any supermarket and get fresh salsa. Or make your own:
Recipe Ingredients:
5 - 10 Fresh jalapeño (small, green, very hot) chiles
5 - 10 Fresh guero (small, yellow, very hot) chiles
2 - 5 Fresh Anaheim chiles (long, green, mild)
10 - 12 Medium-sized tomatoes
2 onions
4 Garlic cloves
1 Large bunch cilantro
1 tsp Lemon juice
Recipe Instructions:
Wash all chiles and tomatoes and remove stems. In a large pot, place chiles and tomatoes in about one inch water. Bring to boil and simmer for two to three minutes. Remove from stove and cool for a few minutes. Drain off about half the water and mince, by hand or in the food processor. Put all minced chiles and tomatoes in a large bowl. Dice onions and garlic in food processor and stir into chile mixture. Wash cilantro and cut off the longest portion of the stems. Dice remaining part of the plant in the food processor. Stir into salsa. Add lemon juice. Stir well. Place in quart size jars and refrigerate. Depending on quantities of chiles and tomatoes you use, this should make two to three jars of salsa. It’s best if refrigerated at least 8-12 hours and will keep for several days in the refrigerator.
The heat can be adjusted by tweaking the amount and heat of the peppers.
Tobasco for recipes.
Franks Red Hot for pouring/dipping.
A favorite around our house is “Hot Bitch at the Beach”, made with sweet potatoes of all things. A very enlightened burrito place around here has a hot sauce bar, so you can try as many as you like. That’s where we first had it.
Of course, no hot sauce lover’s live is complete without a visit to www.peppers.com
Great recipes, too!
Ditto. I never liked the taste of Tobasco by itself. Horrible on eggs. Frank’s isn’t very hot so you can coat what you are eating which means each bite counts. I use it mostly on eggs and those pizza’s you get at bars.
I’m wondering about this Frank’s sauce. It’s now called “Red Hot”, with “Frank’s original!” on the label. Is this the same sauce that used to be “Durkee’s” hot sauce? And before that, was it “Frank’s Louisiana Hot Sauce?” And who is Frank? Frank Carrusso?
Sriracha is about the only thing I use. I find myself putting it on just about everything (rice, pasta, veggies, etc.) Wife and kinds think I’m nuts.
My blood type is actually Sriracha. It can happen.