Show us your hot sauce

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Discussion

JFReturns

Original Poster:

3,720 posts

179 months

Thursday 6th January 2011
quotequote all
I'm a big fan of spicy food, but SWMBO hates it. The answer? Encona West Indian hot pepper sauce smile It has a nice balance of flavour and kick, but I find myself wanted a bit more heat..... so, I tried a few more:



Bit dissapointed - some nice flavours in there (especially the peri peri) but not as spicy as I would have liked.

So.... what hot pepper sauces do you use / recommend? A balance of flavour and outright heat would be nice biggrin


Anthony Micallef

1,123 posts

203 months

Thursday 6th January 2011
quotequote all
Having a dad from Tunis means that I love Harrisa. I get some good stuff from an Arab food shop near where my dad lives in France. None of this rubbish from the supermarkets over here.

Truckosaurus

12,047 posts

292 months

Thursday 6th January 2011
quotequote all
I visited my brother in Africa last year, picked up a jar of this:



Man Alive it's hot, a third of a teaspoon is more than enough to make a huge pot of chilli-con-carne.

[edit: spelling]

Edited by Truckosaurus on Thursday 6th January 09:48

Wadeski

8,344 posts

221 months

Thursday 6th January 2011
quotequote all
Encona is lovely stuff, althoguh their other ones are a bit odd. At university i used to have huge shelf of hotsauces thanks to the bland cafeteria food in the first year, but these days just keep Encona, Siracha sauce, and some home-made pickled chilli sauce from a Fillipino shop.

VR6time

1,656 posts

218 months

Thursday 6th January 2011
quotequote all
Have you tried to make your own? Loads of recepies on the interweb. I did one with this years crop from my chilli tree. It wasn't as scorchingly hot as some of the shop ones but it is nice to dip crisps in.

simonej

4,066 posts

188 months

Thursday 6th January 2011
quotequote all
Firehouse Subs (in the States) has the best selection of hot sauces I've come across! Some of them are so hot they're inedible!



Edit: This is my favourite!



Edited by simonej on Thursday 6th January 14:54

thetapeworm

11,913 posts

247 months

Thursday 6th January 2011
quotequote all

I like the Holy Cow Himalayan Hot Garlic Sauce as a general "table sauce" but would like to try and step up a bit and try some others, I blame Man vs Food.

I'm not into the whole pain and agony sauce experience though, I like a buzz but like taste more.

Zaxxon

4,057 posts

168 months

Thursday 6th January 2011
quotequote all
That's just ghey.

I use Franks Hot Sauce for Pizza's Thats 4-5000 scovilles in heat.

And these two for curries and chillies. Just one drop though.

Mad Dog 357 - 357,000 scovilles


Blairs 3AM 1.5 - 2 million scovilles


They are great fun at BBQ's etc.

Doesn't matter how much you warn someone, blokes just have to try a drop. With funny results. It's good stuff though and since using them my tolerence to hot food has gone up.

For a delicious taste I do recommend Mrs Balls Chilli Chutney. It is absolutley beautifull.
South African shops sell it.



Edited by Zaxxon on Thursday 6th January 15:07


Edited by Zaxxon on Thursday 6th January 15:08

otolith

59,169 posts

212 months

Thursday 6th January 2011
quotequote all
Getting a bit low, needs topping up:


rsole

643 posts

195 months

Thursday 6th January 2011
quotequote all
Try Mr Naga Hot Pepper Pickle (ok not sauce technically but you use it the same)

Awesome stuff, but VERY hot.

www.shahnazfoodproducts.com

Edited by rsole on Thursday 6th January 16:47

escargot

17,111 posts

225 months

Thursday 6th January 2011
quotequote all
Just the encona and tabasco in my cupboard at the moment.

jas xjr

11,309 posts

247 months

Thursday 6th January 2011
quotequote all
There used to be a lovely chilli sauce called lion brand. Nice and hot but more importantly very tasty.
It seems not to be sold in shops but I have heard it is available in catering size from larger branches of Bookers

Shaolin

2,955 posts

197 months

Thursday 6th January 2011
quotequote all
Nothing touches fresh chillis IMHO - I (and 2 chilli addicted sons) have tried most sauces going and they are ok if it's all you have but fresh is always best.

Scotch bonnets are my chilli of choice, there is a lovely flavour along with the heat that you just don't get from a bottle.

Zaxxon

4,057 posts

168 months

Thursday 6th January 2011
quotequote all
Scotch bonnets are great in fresh burgers on the BBQ, but they are nowhere near as hot as the Blairs special sauces.

Shaolin

2,955 posts

197 months

Thursday 6th January 2011
quotequote all
Zaxxon said:
but they are nowhere near as hot as the Blairs special sauces.
So have two - who cares about the pissing up the wall scoville units? I can easily add so many fresh chillis to anything that it becomes inedible - for what purpose?

The great majority of chiilli sauces taste the same (a bit like a HP brown sauce base) with diffreent degrees of hot and different labels - there is little other difference.

Zaxxon

4,057 posts

168 months

Thursday 6th January 2011
quotequote all
Ah misread your post there, you said 'nothing touches fresh chillies' you mean the experience not the heat.

Understood and agree, I do prefer fresh chillies when cooking, can never get the amount quite right though always too hot or hardly notice them.

And I always manage to blind myself later by rubbing my eyes, doesn't matter how much you wash your hands.

Ynox

1,729 posts

187 months

Thursday 6th January 2011
quotequote all
Got:

Encona Hot Pepper sauce
Nando's Extra Hot Peri Peri
Cholula Hot Pepper Sauce
Frank's Hot Sauce
Dave's Gourmet Ghost Pepper sauce

In the cupboard at the moment. I'm particularly liking the ghost pepper one. It's too hot on its own but works great for making food spicy quickly and easily.

Shaolin

2,955 posts

197 months

Thursday 6th January 2011
quotequote all
Zaxxon said:
And I always manage to blind myself later by rubbing my eyes, doesn't matter how much you wash your hands.
Yes good point - and as for a swift adjustment down below, the price is too just too high!

prand

6,029 posts

204 months

Friday 7th January 2011
quotequote all
otolith said:
Getting a bit low, needs topping up:

Wow, botulism waiting to happen, or do you roast/boil the oil first??

otolith

59,169 posts

212 months

Friday 7th January 2011
quotequote all
prand said:
otolith said:
Getting a bit low, needs topping up:

Wow, botulism waiting to happen, or do you roast/boil the oil first??
It isn't oil, it's alcohol - they're in sherry.