Another GOOD hot sauce

[oscar]

I know it's TABASCO, TABASCO tabasco. But if we were all the same life would be really really wierd.just wanted to talk about a nice little unknown sauce that won't rip yer lips off and burn you on the way out either. It is found at all places but, Long John Silver's. this sauce is hot but has a loong medium heat that does NOT tear you a new one, pardon the english but that is how it is.

This is a real nice addition to your ammo. You can add it with out fear of too much heat idis. Check it out some time when your near an LJS. I don't particularly like LJS but I do like the hot sauce. You can go into the stores and just buy the sauce, they sell it by the bottle. It's pretty good.

Oscar,

[Arcey]

..........does NOT tear you a new one, pardon the english but that is how it is.

Geezzzz.....  Do I have a joke for that one.........  I'd get thrown outtah here so fast.......

'Preciate the tip, Oscar.  Somethin' I'll have ta try.  Switched from Tabasco to Texas Pete.  That's a bit milder 'n the older I get.......

That Horse Radish stuff Arby's puts out for ya.  Awwwwww man.  I could eat that stuff smeared on their roast beef sammiches 'til ya'd have ta wheel me out on a hand truck.  I don't think they sell it though.

[Delmonico]

"Bout out of my favorite, gotta brew up a new batch, it makes Tabaso run and hise, ask Slim.

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[Forty Rod]

Prefer Cholula myself.  Lots of taste without the heat.  I worked too hard for my money to spend it on something painful.

[El Peludo]

Cholula is my favorite "everyday" sauce, too; Tapatio runs a close second, in my cupboard, and there is the requisite bottle of red Tobasco, as well as several other varieties that run from ho-hum, to "YIKES!!!.  My son gave me a bottle of some stuff called "Rectal Rocket Fuel" one time - one drop on a taco was plenty, and more was almost too much; I finally tossed it, when the plastic cap on the bottle started to disintegrate.   

[oscar]

Yes I to have had the Tapatio and Cholula also. i do like them in great moderation. I also Like Arcey's post about Arby's Horsey Sauce. I like that also. Not too hot and not too mild. Makes those sandwiches jump. i used to do the BBQ competition thing and so do know my way around a hot sauce or two but that was another life, I just don't compete any more. Too expensive and way too much work. 

[Beans]

In the "Old Corps"  ,  we used Tabasco to spice up the "C's"  and we liberated  it from the mess hall, I understand now it is part of the MRE's



If I eat out I perfer " Cholula"

 However at Home I go for the "Arizona gunslinger"  It hard to find in this area, But its worth the search. comes is red & green

[oscar]

Obviously you live in Arizona?

[Delmonico]

One thing many varieties of hot sauce's lack is a blend of flavors, to often the are base on one or two types of peppers.  The stuff I make varies with what I can get for peppers, but tends to be hot as you know what with lots of flavor.

I gather what I can find for dried red peppers, most often a dozen or so, then blend them by guess as to getting heat and flavor.  I grind them in the blender and add kosher or canning salt and cider vinegar.   I add a bit more vinegarar over a couple of weeks time till they are well hydrated.  Then I run this through the blender again for 20-30 minutes.  I make about a quart at a time and then test it to see where it's at.

Some peppers bite right away, some take a while, a blend of a dozen or more enhance the flavor.

[El Peludo]

For my own taste, I much prefer the flavor to the heat.  I can tolerate the heat, but "just hot" ain't good - it's got to taste like a nice fresh or roasted pepper.  I used to work with a guy, though, who didn't care what it tasted like, as long as it was HOT.   

[Delmonico]

By using a large amount of the New Mexico dried and a few of the others that are hot one can blend a very nice mix.  I use a lot of caynne, habanero and picates in my sauce, but the mix works well no matter which ones you use.  Removing all or most of the seeds will tame it down also.

[Marshal Will Wingam]

I'm with the Tapatio/Cholula crowd. I use those two more than anything. Of course, we haven't mentioned Pickapeppa sauce, yet...

[oscar]

I'm Like you i like the flavor without alot of heat. i did not put the frowning face on my last post. above dels. How does that get there I did not press any smiley faces on the message board at all. if you notice i never do. if you accidentally brush one does it send that? i am not too computer savvy.

[oscar]

I just left an apolojetic post and it did not post. i also did not place the frowny face on my last post above dels. I never use that stuff, mainly because i don't know how. So i'll try this again.

[Delmonico]

Put the cursor where you want it and put the arrow on the one ya want and click.   Often my sauce causes this in some folks.    

[Beans]

Obviously you live in Arizona?

Nope Not Yet,

Close but no Cigar.

I live in Nevada

[Forty Rod]

Pickapeppa?

Whazzat?

[Arcey]

Anyone else cravin' a good taco or is it just me?

[Delmonico]

Picapeppa sauce is from Jamacia, got's some sort of bird on the label.

[blue drifter]

Geezzzz.....  Do I have a joke for that one.........  I'd get thrown outtah here so fast.......

'Preciate the tip, Oscar.  Somethin' I'll have ta try.  Switched from Tabasco to Texas Pete.  That's a bit milder 'n the older I get.......

That Horse Radish stuff Arby's puts out for ya.  Awwwwww man.  I could eat that stuff smeared on their roast beef sammiches 'til ya'd have ta wheel me out on a hand truck.  I don't think they sell it though.

ARCEY,OSCAR,DEL  check out this site; peppers.com they have anything you want I think they have stuff for the older crowd ( that's A bit milder )