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Cooking Forum
So who likes REALLY good hot sauce?
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<blockquote data-quote="GMB54" data-source="post: 4745860" data-attributes="member: 15365"><p>Just not a huge fan of frutescens peppers such as Tabasco and a couple birds eye type peppers. I much prefer annuums and chinenses. Ive grown them. About the only thing i like them for is hot vinegar. At one time Tabasco hot sauce was decent but the recipe has changed over the years. They offer a family reserve that cost a lot more. Crystal uses cayenne as do most "Louisiana" style hot sauces. Not really my favorite either but i love it with fried chicken.</p><p></p><p>Probably my favorite milder sauce is made with ripe jalapeno and just a few other hotter peppers to give it slightly more zip. 314 makes a pretty good ripe jalapeno sauce but the best was PexPeppers Taco Fuego. They no longer offer it but it was outstanding.</p><p></p><p>It dont matter how mild or hot it is though if the flavor is not correct for the dish. Jamaican/Caribbean curries for example just wont taste "Caribbean" without a bonnet, hab or another similar member of the chinense family of peppers. The taste and aroma is distinctive. I can put a couple drops of Exhorresco in a big bowl of Singapore style curry noodles and the flavor completely changes.</p><p></p><p>The aroma of those 7 Pot Primos is instant when added to something like that. Some people like it and some dont. You will find almost no use of chinense peppers in most Asian and Indonesian cuisine and mostly only regional uses in Indian cuisine. Such as ghost peppers and nagas. I like it but im not a fan of habanero and cheese for some reason. Its ok but not really my cup of tea.</p><p></p><p>Thai, India, Japan and most of China rely on annuums for the heat. As well as most of the USA and lots of Mexico although chinense pepper is certainly common in some places too. Tabasco (frutescens) is by far the minority world wide. A couple in Africa and maybe Thailand but its use pales in comparison to other peppers. I think they are plain nasty eaten fresh but so are many peppers. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin :D" loading="lazy" data-shortname=":D" /></p></blockquote><p></p>
[QUOTE="GMB54, post: 4745860, member: 15365"] Just not a huge fan of frutescens peppers such as Tabasco and a couple birds eye type peppers. I much prefer annuums and chinenses. Ive grown them. About the only thing i like them for is hot vinegar. At one time Tabasco hot sauce was decent but the recipe has changed over the years. They offer a family reserve that cost a lot more. Crystal uses cayenne as do most "Louisiana" style hot sauces. Not really my favorite either but i love it with fried chicken. Probably my favorite milder sauce is made with ripe jalapeno and just a few other hotter peppers to give it slightly more zip. 314 makes a pretty good ripe jalapeno sauce but the best was PexPeppers Taco Fuego. They no longer offer it but it was outstanding. It dont matter how mild or hot it is though if the flavor is not correct for the dish. Jamaican/Caribbean curries for example just wont taste "Caribbean" without a bonnet, hab or another similar member of the chinense family of peppers. The taste and aroma is distinctive. I can put a couple drops of Exhorresco in a big bowl of Singapore style curry noodles and the flavor completely changes. The aroma of those 7 Pot Primos is instant when added to something like that. Some people like it and some dont. You will find almost no use of chinense peppers in most Asian and Indonesian cuisine and mostly only regional uses in Indian cuisine. Such as ghost peppers and nagas. I like it but im not a fan of habanero and cheese for some reason. Its ok but not really my cup of tea. Thai, India, Japan and most of China rely on annuums for the heat. As well as most of the USA and lots of Mexico although chinense pepper is certainly common in some places too. Tabasco (frutescens) is by far the minority world wide. A couple in Africa and maybe Thailand but its use pales in comparison to other peppers. I think they are plain nasty eaten fresh but so are many peppers. :D [/QUOTE]
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So who likes REALLY good hot sauce?
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