i ground most of them up and soaked in vimegar for a couple weeks. added a nice heat to everything. learned cooking oil and table salt help scrub the capsaicin off your hands, too.
I remember that pepper GAW. I still have some powder left. I think I got sent the hottest pepper at the time. A jolika/scorpion hybrid Going to have to dig them out and make some hot vinegar for dripping on meats . Gotta be careful with powders and sauces when cooking... ..little lungs and eyes around (pets)
Chipotle cholula is exactly what I need this morning. -15 outside and I’m sure it’s plenty cold on the receiving dock at work this morning.
I´m a Tabasco fan but there´s a brazilian pepper sauce called BRAVO that I enjoy almost the same. But I really prefered my the natural peppers that my dad makes on pickles style.
Texas Pete on fried chicken Tabasco Chipoltli on Southwestern food Regular Tabasco in chili or scrambled eggs Valentina sauce on Mexican food Frank’s when there is no Texas Pete’s Cholula when there is no Tabasco I reckon I’m a “Yes”
Depends on the food. Wings -> Franks Chili -> Tabasco Enchiladas/Tacos -> Valentinos (but you have to let it sit out and oxidize)
Sriracha is good, but the garlic and vinegar kind of limit its applications. Franks is fine, but mostly is kind of boring. Adds a little heat, not much flavor. Tabasco is great if all you want is spicy vinegar. I like the green stuff My favorite of late is Secret Aardvark. Its nice a fruity, but kind of creamy and savory. Good levels of spiciness, but it adds more than just heat. It's great.
Well a friend got a 3 pack off amazon and gave me one. Looking at their website though there are two dealers in vancouver. So Low Foods, at 2862 W 4th Ave. http://www.solowfoods.ca/?p=36 VeganSupply.ca 250 E Pender St. (between Main & Gore), Vancouver, BC So Low Foods seems to have a good selection of hot sauces, i might have to check them out sometime.