There is a hot sauce called “Satan’s Anus” which I hear is pretty dam hot.
Tapatio and Cholula. Both found in the Mexican/Hispanic section of your grocery store.
[quote]tinman915 wrote:
There is a hot sauce called “Satan’s Anus” which I hear is pretty dam hot.[/quote]
There’s one around here(I still think it is) called Bayou Butt Burner.
Crystal and Louisiana by far and away.
[quote]BigRagoo wrote:
tinman915 wrote:
There is a hot sauce called “Satan’s Anus” which I hear is pretty dam hot.
There’s one around here(I still think it is) called Bayou Butt Burner.[/quote]
I kinda like Rectal Rocket Fuel and Screaming Sphincter but those seem good too.
[quote]Arms Afire wrote:
I own a hot sauce shop. I have tried 95% of the sauces I sell, and I would recommend the following for vegetables.
Crazy Jerry’s Plum Good Dippin’ and Bastin’ Sauce
Cholula - good on anything.
Tabasco Chipotle or Soy Sauce
Backdraft Fire Sauce
Taheati Tropi-garlic
Crazy Mother Pucker’s Peachy Perversion
Peppers Roasted Chipotle Raspberry Sauce
Georgia Peach and Vidalia Onion
All of these have low heat and great flavor. They enhance any vegetable and many meats.
[/quote]
Now that is a great frickin way to make a living!!
Do all of thes sauces go with the Habanero Potato chips you guys always seem to leave out for the unsuspecting???
Frank’s.
If you ever go to Key West Florida you MUST check out this store called Peppers, if you like (LOVE) hot sauce.
They have over 600 different hot sauces and you can sit down at the “bar” and have a tasting. It was one of the most amazing experiences I had, as far as hot sauce goes.
http://www.peppersofkeywest.com/index.cfm
The Goin’ Bananas was one to try for sure…it has BANANA in it! Awesome! I brought home a few bottles and it’s great in scrambled eggs…
[quote]Arioch wrote:
Zap Branigan wrote:
DrVonNostrand wrote:
I don’t know why people make a big deal about heat. I’ve tried plenty of tough-guy bs wing-sauces, and they’re largely heat without flavor. There’s a point where it’s no longer about flavor enhancement.
If you ain’t sweatin’ you ain’t eatin’.
I agree, but I like my hot sauce to have flavor (vinegar isn’t a good flavor). Because of this, I grow my own chilly peppers, dry them, and then add the powder to my sauce of choice or just make my own. Chitepins are really good for this.[/quote]
I agree too. I get used to the heat though, and it seems like I am always using more and more. Now I just throw some whole peppers on the grill when I’m cooking my steak or whatever, and I eat the pepper. The sauces aren’t that great of a flavor or that hot compared to a habanero.
[quote]hedo wrote:
Arms Afire wrote:
I own a hot sauce shop. I have tried 95% of the sauces I sell, and I would recommend the following for vegetables.
Crazy Jerry’s Plum Good Dippin’ and Bastin’ Sauce
Cholula - good on anything.
Tabasco Chipotle or Soy Sauce
Backdraft Fire Sauce
Taheati Tropi-garlic
Crazy Mother Pucker’s Peachy Perversion
Peppers Roasted Chipotle Raspberry Sauce
Georgia Peach and Vidalia Onion
All of these have low heat and great flavor. They enhance any vegetable and many meats.
Now that is a great frickin way to make a living!!
Do all of thes sauces go with the Habanero Potato chips you guys always seem to leave out for the unsuspecting???
[/quote]
It is a dandy way to make a living.
For the Habanero Chips I would heartily recommend the Spontaneous Combustion Roasted Corn Salsa. But you will need to go to Home Depot to buy the handles that glue onto the side of the toilet.
By the way Ragoo, Bayou Butt Burner still exists, as does Bayou Fireballs, Bayou Love Potion, Bayou Passion, and Bayou Pecker Power.
I like Rectum Rocket Fuel, a fine jerk sauce, but I prefer Walkerswood Jerk Seasoning. A dab will do ya and it always comes out FINE.
[quote]tveddy wrote:
Arioch wrote:
Zap Branigan wrote:
DrVonNostrand wrote:
I don’t know why people make a big deal about heat. I’ve tried plenty of tough-guy bs wing-sauces, and they’re largely heat without flavor. There’s a point where it’s no longer about flavor enhancement.
If you ain’t sweatin’ you ain’t eatin’.
I agree, but I like my hot sauce to have flavor (vinegar isn’t a good flavor). Because of this, I grow my own chilly peppers, dry them, and then add the powder to my sauce of choice or just make my own. Chitepins are really good for this.
I agree too. I get used to the heat though, and it seems like I am always using more and more. Now I just throw some whole peppers on the grill when I’m cooking my steak or whatever, and I eat the pepper. The sauces aren’t that great of a flavor or that hot compared to a habanero.
[/quote]
Try Melinda’s Red Savina sauce - great flavor and hot, hot, hot.
Nobody wants to make there own huh ?
[quote]xfiles wrote:
Nobody wants to make there own huh ?[/quote]
Got a good homebrew recipe X?
[quote]Mutu wrote:
Tapatio and Cholula. Both found in the Mexican/Hispanic section of your grocery store.[/quote]
My favorites are:
Tapatio Salsa Picante- use daily
Louisiana Hot Sauce
Crystal
Franks (they have a lime/cilantro that is the shit)
Something tells me that I should avoid the Rectum Rocket Fuel. Doesn’t sound like a good idea to me. Something about rectum and fuel just doesn’t sit well with me.
[quote]hedo wrote:
xfiles wrote:
Nobody wants to make there own huh ?
Got a good homebrew recipe X?
[/quote]
Yeah I put the link up a few posts ago ! It’s one of Emeril’s !!!
Buy a can of chipolte chilies or hotter and puree them in a blender . If you can handle it ?