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/ck/ - Food & Cooking

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File: 80 KB, 800x600, Sriracha.jpg [View same] [iqdb] [saucenao] [google]
5592729 No.5592729[DELETED]  [Reply] [Original]

I need recommendations for a new hot sauce.

Sriracha was good for a while but I am at the point where i literally don't feel the spice at all any more and I need something far spicier. I have tried Tabasco and Matouks but they are both too tame. Any ideas?

>> No.5592733

>>5592729
huy fong isn't really a hot sauce

build a collection already, they're quite varied

>> No.5592922
File: 313 KB, 559x1885, GOAT.jpg [View same] [iqdb] [saucenao] [google]
5592922

This is the greatest hot sauce of all-time. Absolutely delicious, and 128,450 scoville without that "burnt asshole" pepper extract flavor as it's all natural and extract-free.

>> No.5592929

>>5592922
I found this at a tj maxx. It changed my life.
Based tj maxx

>> No.5592931

>>5592729
Ween yourself off hot sauce. Learn to appreciate subtle flavors, and maybe in a week or two you will enjoy your mild sauces again

>> No.5592955
File: 293 KB, 1261x1600, Crystal hot sauce 013.jpg [View same] [iqdb] [saucenao] [google]
5592955

Foodies in Louisiana (south of I10) pretty much consider this the best hot sauce.

>> No.5592966
File: 401 KB, 774x1037, extra_hot_heinz_abc_chilli_sauce_food_ck.jpg [View same] [iqdb] [saucenao] [google]
5592966

Chilli Sauce

Hot Sauce

fucking plebs.

>> No.5592969

>>5592922
cyanide is also all natural. sometimes its even naturally made to be a nuke

>> No.5593111

im partial to chilli oil

although not as spicy as other, tastes great

>> No.5593113

>>5592966
>not using Heinz ketchup with cayenne powder
>calling others pleb
>>>/btfo/

>> No.5593117

Trader Joe's habenero sauce is hot as hell and pretty tasty if you use it sparingly

>> No.5593132
File: 12 KB, 354x354, Hot_Mamas_nr._15_Yellow_Habanero-2140.jpg [View same] [iqdb] [saucenao] [google]
5593132

>>5592729
so good!

>> No.5593139

>>5592729
Why not make your own? It's not hard and there are tons of good recipes online

>> No.5593407

>>5593113
you tried it? nope? then fuck off.

>> No.5593419

>>5592729
I had Lemosco for the first time in Hiroshima the other day. Its got a lot of heat but is mostly a lemon flavor. Its strange but really good.

>> No.5593446

>>5592955
>Foodies in Louisiana (south of I10) pretty much consider this the best hot sauce.
Agreed.

OP, have you tried the sauces like Cholula which have sting but a different kind of chili flavor? I personally never loved sriracha because of the cooked garlic factor. I liken it to bottled garlic flavor. Bleh.

>> No.5594856
File: 236 KB, 750x1000, yatzy_peppers.jpg [View same] [iqdb] [saucenao] [google]
5594856

>>5593132
I grew some mustard habaneros last summer, I tried to make a hot sauce out of them about 20 habs, 3 mangos, 1 onion, 2 cloves of garlic, 2 limes, a few serranos and about 1/2cup of vinegar. It was actually pretty fucking good, it was just too hot, I would up dumping it out and haven't grown mustard habs since. The color of that sauce reminded me of my fiery creation.

>> No.5594887

>>5592729
Try mozambique style piri piri made with african birds eye peppers.

You're welcome OP.

>> No.5594921
File: 19 KB, 300x400, daves_insanityhs.jpg [View same] [iqdb] [saucenao] [google]
5594921

If you want to move to the big leagues here is where you start

>> No.5594982

>>5594921
It doesn't really agree with my stomach (or sphincter), despite being tasty and having zing. I would really like a mid-range between, say, yucateca and dave's.

>> No.5595487

>not growing your own peppers
>adding more sauce to the same massive bottle as you go
>little bit of the first batch with the last batch

changed lyfe

>> No.5595493

>>5595487
>pouring the new on top of the old
you just keep getting the new and the old stuff just gets older and older

>> No.5595499

>>5595493
I shake it up smartass

>> No.5595502

>>5595499
youre still keeping the oldest in for way too long,

>> No.5595511

>>5595502
i dont care, i love it

>> No.5595523

>>5594982
>I would really like a mid-range between, say, yucateca and dave's.
See: >>5592922

>> No.5595527

>>5595502
>he doesn't ferment his peppers so he has a cult of bacteria that live and die to protect his peppers from foreign invaders seeking to raze everything which stops spoilage

>> No.5595540

>>5595527
>implying bateria lives in that vinegar acidic wasteland
>currently using pharmeceutical grade vinegar i get in unmarked 55 gallon drums from the distributor for my lab
>technically not for consumption but the sauce taste says otherwise
Its like venus in terms of bioactivity in that bottle, if anything were truly alive in there I could extract it and get it published in scientific american.

>> No.5595544

>>5595540
>scientific american
why dont you read a real science journal

>> No.5595550

>>5595544
>implying a discovery that big wouldn't eventually find its way editorialized and diluted in the ragged pages of scientific american

>> No.5595773

>>5595550
What's wrong with Scientific American? It has the word American in its title?

>> No.5595778
File: 57 KB, 300x400, 1110SB-2T.jpg [View same] [iqdb] [saucenao] [google]
5595778

>>5592729
sambal oelek son

>> No.5595810

>>5592955

crystal is amazing, but likely doesn't carry the heat OP is looking for. crystal xtra hot might do the trick--3x hotter than normal crystal--but it doesn't taste as good.

>> No.5595813

anything by these guys. I use the scoripion strike all the time. god tier.
http://thechillifactory.com/chilli-chili-chile-shop-sauces

>> No.5596021
File: 42 KB, 226x300, chili oil.jpg [View same] [iqdb] [saucenao] [google]
5596021

>>5592729
This is good for a neutral chili kick, much hotter than cock brand, though probably not hot enough if masochism is your goal.


Goes well with anything really; pasta, soup, dips, dressings, sandwiches, etc.

>> No.5596564

>>5592729
>Any ideas?

Sure. Simple 3 step process:

1) Buy whatever hot sauce you like the flavor of the best.

2) Also buy some of the stupid-insanely-hot stuff in the 1 million plus scoville range, or some ground ghost chili powder.

3) Add a little bit of the crazy hot stuff to your favorite sauce until it gets to your desired heat level.

>> No.5598307

bumping for intrest

>> No.5599773

They make a super spicy edition witha red cap its amazingly hot

>> No.5599785
File: 115 KB, 600x600, z-nothing-beyond-hot-sauce.png [View same] [iqdb] [saucenao] [google]
5599785

This one is the absolute greatest ive ever had, though it is spicy as fuck.
Still manages to be somewhat fruity though

>> No.5601318

Make your own sauce, dickhead.

You won't make a good one, but you will tell your friends its good, just like you tell them that your shitty home made craft brew is good.

go fuck yourself

>> No.5601351
File: 1.69 MB, 1223x1631, Aardvark-Sauce.jpg [View same] [iqdb] [saucenao] [google]
5601351

>> No.5601392

>>5596564

the sauces in #2 are almost all made with ghost chilies and ghost chilies taste like ass and are good for nothing but raw heat.

adding it to good sauces just leaves you with a good sauce ruined by ghost chili flavor.

>> No.5601397

>>5601351
seconded. This shit is incredible.

>> No.5601722

>>5601318
Well that was a good story. Would read again.

>> No.5601757

How bout you make your own. This way you can adjust for your own taste and what note

>> No.5601762
File: 124 KB, 176x524, Spicy Malaysia.v2.jpg [View same] [iqdb] [saucenao] [google]
5601762

>>5592729
pic fucking related.
me & my bf generally eat spicy meals & put chilli in our food, & I like to think I'm able to handle some spice,
but this shit is literally the hottest sauce I've ever had in my life...
even a dab sets my mouth aflame...
I looked at the ingredients to see what's in this hell-sauce & it seems to be about 50% chillies.

>> No.5601768

>no mention of Franks

>> No.5601770
File: 12 KB, 317x330, 1274312945009.jpg [View same] [iqdb] [saucenao] [google]
5601770

>>5592729
> I am at the point where i literally don't feel the spice at all any more and I need something far spicier

Maybe it's time you learned how to make your food taste good on its own, chill out on the hot sauce for a while (forever), and once you've figured out basic flavors you can learn to start experimenting with chilis instead of indiscriminately squirting stuff out of a bottle all over everything?

What do you think? Too ambitious?

>> No.5601774

>>5594921
i love this stuff. i brought it to work and had a patron ask for spicy mustard. we gave him spicy mayo instead but making some spicy mustard with this stuff was pretty damn tempting

>> No.5601824

>>5601392
>good for nothing but raw heat.

Well yes, that was the point. Take a sauce he likes the taste of and then up the heat.

>>uined by ghost chili flavor.

No, they are just raw heat as you said yourself. You're not ruining anything, just adding heat.

If you still want to avoid ghost chilis then just use a different source of heat instead. You could use a commercial extract like "the source" or your choice of other hot pepper.s It's the procedure that was the point, not the specific additive.

>> No.5601955

Harissa hands down.

Try and get Phare le Cap Bon or something, I think its Moroccan. I got a different brand recently (Samia) and it tasted shit.

Its a thick paste, it tastes absolutely amazing but blows the bejesus out of my mouth, I can only use it for cooking.

>> No.5601966

OP get yourself some Cap Bon Harrissa. Seriously.

>> No.5601969

>>5601955
Tunesian.

>> No.5603627

What would one use this sauce for? Anyone care to give some good examples?