This article got me thinking about hot sauce. I'm not a major "heat geek" as the author describes folks who like hot foods, but I do like some hot sauce adding a bit of "wang" to cuisine from time to time.
I don't like the extremely hot sauces though. I'm partial to the Mexican staple, Cholula. And I also like ole Louisiana Hot Sauce too. When I was at a store a good while back, I picked up a hot sauce I had never seen before. It's called Pepperdoux's, and its makers pitch it as "French Louisiana Pepper Sauce." It uses "aged Tabasco peppers," but it's not as hot as Tabasco--more mild but flavorful.
Dear readers, what are your favorite hot sauces?
3 comments:
I too like the Cholula sauce. Great stuff. I also make my own habanero hot sauce, which is fantastic. Habaneros, salt, white vinegar all pulverized and left to sit a few weeks and then strained. A quart of it lasts me well over a year, maybe two.
That sauce of yours does sound good. I plan to plant a hot pepper plant in my garden this summer, so I'll need to learn from your recipe.
One year in Tuscaloosa, I grew a Caribbean Red Hot pepper plant (similar to a habanero), and those suckers were very hot but had great flavor.
Dear readers, what are your favorite hot sauces?
I used to take the wasabi, wave it over the sushi, and then throw the wasabi away.
I am now up to taking a microscopic dot of the green stuff and placing it on my California roll.
I can't stand hot sauce, if you are having trouble picking up my subtle hints.
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