crstrode
Blackhawk
Like many, many things, it is mostly virtue signaling.Isn't hot sauce supposed to enhance food? Why would you just want to eat something nuclear? I don't get it?
Hot sauce
- Thread starter gunzo
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akbluz
Blackhawk
I'm not a fan of Frank's - too vinegary for my taste. I use Tabasco red quite often, but have fallen in love with a new favorite - Mrs. Renfro's Ghost Pepper Salsa (available at our local Fred Meyer's grocery) - it has a little "zip" to it. The family has been making hot sauce/salsa in Ft. Worth, TX since the 1940s and they've got it figured out in my opinion.
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dadstillsurfs
Single-Sixer
Is that a bottle of hot sauce in your pocket... or are ya just happy to see me?
1. I like peppers, not vinegar
2. I did the "Ghost / Carolina Reaper / little teeny Thai" pepper phase, now I just like enough heat to spice up my eggs, hash browns, French fries, Tacos.
Try El Yucateco Caribbean Hot Sauce.. not your taste? They've only got 12 other varieties. Some are hotter, some are milder, some have different flavor profiles.
All pepper, no vinegar..... yummy
1. I like peppers, not vinegar
2. I did the "Ghost / Carolina Reaper / little teeny Thai" pepper phase, now I just like enough heat to spice up my eggs, hash browns, French fries, Tacos.
Try El Yucateco Caribbean Hot Sauce.. not your taste? They've only got 12 other varieties. Some are hotter, some are milder, some have different flavor profiles.
All pepper, no vinegar..... yummy
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themousethatroared
Single-Sixer
More than a few comments about not liking vinegar flavor and pointing to El Yucateco and Tapatilo. Those both contain Acetic Acid. Vinegar is Acetic Acid, Water, and the minerals and flavors involved in fermenting it. It's fermented and the acid turns the alcohol into acetic acid. Just straight Acetic Acid is synthesized in a laboratory and has the same sour taste but does not have the hint of whatever the vinegar was fermented from, usually apples.
I'm going to have to research how a laboratory made chemical ends up as an ingredient in a traditional, old world recipe, handed down for generations.
Funny thing, I never read the ingredients and had always thinned El Yucateco with vinegar so I could get it out of the bottle and onto what I was eating.
I'm going to have to research how a laboratory made chemical ends up as an ingredient in a traditional, old world recipe, handed down for generations.
Funny thing, I never read the ingredients and had always thinned El Yucateco with vinegar so I could get it out of the bottle and onto what I was eating.
