Tabasco is just so mediocre of a hot sauce. Even from the before times when it was just Texas Pete and Tabasco. Texas Pete is way better (but I'm from NC so I'm biased) I'm so glad I can have the...
Tabasco is just so mediocre of a hot sauce. Even from the before times when it was just Texas Pete and Tabasco. Texas Pete is way better (but I'm from NC so I'm biased)
I'm so glad I can have the (I dunno) 30 hot sauces I have now. I did have to buy a new brand of Sriracha from the Asian grocery the other day. It's different from huy fong, but it'll do.
This just boils down to preference. I've tried a bunch of hot sauces and while some have a stronger taste, and others may be spicier, tabasco is consistently good. It's a daily driver in my...
This just boils down to preference.
I've tried a bunch of hot sauces and while some have a stronger taste, and others may be spicier, tabasco is consistently good. It's a daily driver in my experience.
I like a spicy hot sauce but I don't always feel the need to challenge Scoville to a match of chicken. Tabasco fills that role of in between sauce.
I feel the same. Also a lot of dishes really benefit from a hit of vinegar! I find sriracha too sweet, it’s almost like a slightly spicy ketchup. I don’t know how it became the ubiquitous hot...
I feel the same. Also a lot of dishes really benefit from a hit of vinegar! I find sriracha too sweet, it’s almost like a slightly spicy ketchup. I don’t know how it became the ubiquitous hot sauce. It has very limited uses for me
Agreed, and I love the green Tabasco that’s being discussed. I don’t really consider it a hot sauce, it’s just a sauce like ranch or ketchup or whatever. If you think of it as just a sauce it’s...
Agreed, and I love the green Tabasco that’s being discussed. I don’t really consider it a hot sauce, it’s just a sauce like ranch or ketchup or whatever. If you think of it as just a sauce it’s better - kinda the same as Cincinnati chili, just think of it as meat sauce not “chili” and it’s less awful.
I aggree with that. Their sriracha sauce isn't really strong it's just got some heat and the taste is good. I only really put it on sandwiches and pizza etc and it's perfect for that. I have tried...
I aggree with that. Their sriracha sauce isn't really strong it's just got some heat and the taste is good. I only really put it on sandwiches and pizza etc and it's perfect for that. I have tried it in fried rice but tbh the taste just blends too much and doesn't come out.
It's so interesting to me how huy fong really fucked over their monopoly. I just recently went to the Asian market and got one of their brands. shirakiku. It's good enough, but now I've got to...
It's so interesting to me how huy fong really fucked over their monopoly.
I just recently went to the Asian market and got one of their brands. shirakiku. It's good enough, but now I've got to think about my Sriracha rather than just buying huy fong.
That's exactly it. From what I remember, one farmer was supplying something like 80% of their chili's for decades. Huy Fong then decided to try to renegotiate their agreement to something shitty,...
That's exactly it. From what I remember, one farmer was supplying something like 80% of their chili's for decades. Huy Fong then decided to try to renegotiate their agreement to something shitty, and the farmer walked.
Apparently the farmer had very consistent quality compared to every other supplier Huy Fong has tried, and their product sucks now in addition to shortages due to not having enough supply.
And the farmer started his own Sriracha sauce brand that's scaling up.
Do you have any references regarding the renegotiation? The only news reports I've found regarding the Huy Fong shortage reference Mexico's drought conditions leading to failed chili harvest. This...
Do you have any references regarding the renegotiation? The only news reports I've found regarding the Huy Fong shortage reference Mexico's drought conditions leading to failed chili harvest. This was the case last year and is still causing supply issues for the company.
Here ya go. This article talks about the particulars of the falling out of their old supplier. Which happened a while back in 2019. But supply chain problems don’t always show themselves immediately.
This article talks about the particulars of the falling out of their old supplier. Which happened a while back in 2019. But supply chain problems don’t always show themselves immediately.
Thanks for the link. It's always disheartening to see when a brand you enjoy ends up getting massive to the point of being a litigious bully. From the article it is interesting that Underwood...
Thanks for the link. It's always disheartening to see when a brand you enjoy ends up getting massive to the point of being a litigious bully. From the article it is interesting that Underwood Ranch did end up having to pay Huy Fong back the $1.5 million overpayment, but in turn received $14.8 million for financial losses after Huy Fong backed out silently from their long term relationship. While both legally in the wrong, it's easy to see Underwood Ranch here as the underdog, especially after having to lay off 45 people due to Huy Fong's actions.
It seems that switching from Underwood ranches to chili suppliers in Mexico wasn't specifically the cause of supply chain issues. This change happened in 2019 and there weren't any issues until 2022 when Mexico got drought conditions which in turn limited their supplier's ability to produce the quantity Huy Fong needed. This product is highly seasonal and a single crop failure causes supply issues within a business quarter.
For those looking for Huy Fong alternatives I'll link to a couple: Underwood Ranch sauces if you'd like to support the original chili supplier of the famous green cap sauce. Yellowbird sauces have been recommended to me by several friends and I've got a sample pack arriving this week to try out.
What do you consider to be "hot sauce"? To me "hot sauce" is a genre of condiments that is defined as "vinegar with bits of chili", possibly with the addition of some minority ingredients for...
What do you consider to be "hot sauce"? To me "hot sauce" is a genre of condiments that is defined as "vinegar with bits of chili", possibly with the addition of some minority ingredients for flavor like garlic and spices. If it's any more complex than that, it's salsa, not hot sauce.
Some no true Scotsman stuff. I feel like I've heard "I'm really into hot sauce and let me tell you why Tabasco isn't even real hot sauce." a million times with their own made-up definition for...
Some no true Scotsman stuff. I feel like I've heard "I'm really into hot sauce and let me tell you why Tabasco isn't even real hot sauce." a million times with their own made-up definition for what hot sauce actually is.
It's sauce, that is hot. We don't need to complicate this.
I want my hot sauces to taste like chili, not vinegar. I dislike the generic wing sauces for the same reason, the pungent smell of vinegar is really off-putting to me. Sriracha is good, because...
I want my hot sauces to taste like chili, not vinegar. I dislike the generic wing sauces for the same reason, the pungent smell of vinegar is really off-putting to me.
Sriracha is good, because it's fermented. Same with Gochujang. There are multiple others too that aren't as much vinegar-forward like the basic Tabasco.
It's still way too vinegary compared to all other hot sauces I've tried. It also turned me off from all hot sauces for years just because it was ubiquitous and it happened to be the first one I...
It's still way too vinegary compared to all other hot sauces I've tried. It also turned me off from all hot sauces for years just because it was ubiquitous and it happened to be the first one I tried =)
Gosh I love Tabasco, especially the green bottle. I find it goes with almost anything so I bought a huge bottle from Costco. Are there any similar but not so-known hot sauces out there that I...
Gosh I love Tabasco, especially the green bottle. I find it goes with almost anything so I bought a huge bottle from Costco. Are there any similar but not so-known hot sauces out there that I should try?
Tabasco Green Jalapeño is my fav too. It's my absolute favorite pizza condiment, but like you said, it goes good on damn near everything. As for other, similar-tasting recommendations; El Yucateco...
Tabasco Green Jalapeño is my fav too. It's my absolute favorite pizza condiment, but like you said, it goes good on damn near everything.
As for other, similar-tasting recommendations; El Yucateco makes a great Jalapeño salsa verde sauce, but it's a bit hard to get up here in Canada. Cholula's "Green Pepper" (Jalapeño) hot sauce is also great, and slightly more widely available up here. But TBH I still prefer Tobasco's green sauce. Tabasco is also ubiquitous, and most pizza places and diners I've been to up here carry the original and green bottles, which makes it super convenient.
If you haven't tried Tabasco's habanero & scorpion pepper sauces, give them a try. They both have way more flavor than plain Tabasco & they're not like those gut rot sauces that just try to be as...
If you haven't tried Tabasco's habanero & scorpion pepper sauces, give them a try. They both have way more flavor than plain Tabasco & they're not like those gut rot sauces that just try to be as hot as possible - both are pretty hot, but they add flavor & not just heat. Habanero is my favorite, but it's hard to find in my market.
Tabasco also has a garlic version, which is pretty good as is their chipotle version (which is good with barbecue).
Have you ever tried Marie Sharps? It’s a hot sauce from Belize* and my go to for a lot of things. I love their habanero hot sauces. I also generally prefer crystal over Tabasco generally, but I do...
Have you ever tried Marie Sharps? It’s a hot sauce from Belize* and my go to for a lot of things. I love their habanero hot sauces. I also generally prefer crystal over Tabasco generally, but I do put Tabasco in my eggs before I cook them every morning for breakfast, think it is superior for breakfast food. I don’t get the Cholula hype for breakfast hot sauces.
Reads thread: I...I like Tabasco... I'm a hot sauce connoisseur myself but I've never been snobbish enough to scoff at a bottle of the ol' tabby. It just works for everything and has just about...
Reads thread: I...I like Tabasco...
I'm a hot sauce connoisseur myself but I've never been snobbish enough to scoff at a bottle of the ol' tabby. It just works for everything and has just about the perfect balance of heat and flavor for me. There's more interesting sauces to be sure, certainly hotter ones as well, but it will always be my old faithful.
I know right? Big fermented, Louisiana style hot sauce has so much clout. Compared to them, big oil is just a drop in the pan, and don't even get me started on ketchup... Who buys ketchup? Everyone!
I know right?
Big fermented, Louisiana style hot sauce has so much clout.
Compared to them, big oil is just a drop in the pan, and don't even get me started on ketchup...
I tried their Sriracha recently and I loved it tbh. It's the one made from red jalapeno but it's vinegary, mildly hot (for me at least) and has a good taste. I recently started my chili journey...
I tried their Sriracha recently and I loved it tbh. It's the one made from red jalapeno but it's vinegary, mildly hot (for me at least) and has a good taste. I recently started my chili journey and I plan to grow 1-2 plant next january. Do you have a recommendation on one of their sauce I should try?
TBH, despite my love of their Jalapeño sauce, I'm actually not the hugest fan of their original red sauce. I think @grumble is correct in calling it pretty mediocre. There are far better Louisiana...
TBH, despite my love of their Jalapeño sauce, I'm actually not the hugest fan of their original red sauce. I think @grumble is correct in calling it pretty mediocre. There are far better Louisiana style hot sauces out there, IMO. I personally prefer Crystal over Tabasco original, but our options are somewhat limited up here in Canada, so an American (esp one from Louisiana) is probably the better person to ask about that.
Crystal is better, imo, as well. There's also Louisiana Gold horseradish that I learned about from a now defunct Cajun restaurant. That's one of my top few. It's also way better in a bloody Mary...
Crystal is better, imo, as well.
There's also Louisiana Gold horseradish that I learned about from a now defunct Cajun restaurant. That's one of my top few. It's also way better in a bloody Mary or with raw oysters than Tabasco, and those are all I think Tabasco is really good for.
Getting exposed to different hot sauces can be hard (especially now where there is so much mediocre, hipster stuff).
I have a funny story about the hot sauce store I went to in SF. If you like hot sauce, I bet you can guess it.
Never been to SF, but I have heard of Pepper Palace (since it's considered a Mecca of hot sauces, along with Heatonist in NYC)... so I'm guessing your story has something to do with them? :P
Never been to SF, but I have heard of Pepper Palace (since it's considered a Mecca of hot sauces, along with Heatonist in NYC)... so I'm guessing your story has something to do with them? :P
I was talking about how I don't really enjoy ghost peppers, and she was like "too spicy for you?". I just had to respond with "I assume you sell a lot of hot sauce by challenging people's spice...
I was talking about how I don't really enjoy ghost peppers, and she was like "too spicy for you?".
I just had to respond with "I assume you sell a lot of hot sauce by challenging people's spice tolerance?"
It was weird. She just shut up after that. I went into a hot sauce store. You've got to assume that a bunch of people are hardcore spice people and at least give a laugh.
To me ghost peppers don't have much pepper flavor in them (at least in any sauce I had. I've never had them fresh). They are just spicy. Pure capsaicin is not food. It's a chemical weapon.
Habaneros are extremely spicy but have a delicious flavor (I recommend Marie Sharpe's for an intro sauce. The regular version is great for habanero without too much heat)
I've heard this about ghost peppers too. They don't really have a taste but a ton of heat to them. At least that's what came down for me as conclusion from one chip challenges. At first they don't...
I've heard this about ghost peppers too. They don't really have a taste but a ton of heat to them. At least that's what came down for me as conclusion from one chip challenges. At first they don't feel anything (hence the name ghost, might be related to the abscence of flavour) than the heat kicks in. I don't think I will try it for a while as I want to build up tolerance first but I have seen a lot of chili farm in my country sell them. Either is sauce or dried or as a spice. More often than not I have found sites that mostly specialize in these ghost pepper products and not really have a focus on other ones. I have seen few habenaro products, dried/pickled jalapenos but mostly sauces.
I see thank you for your advice. I live in Europe so I don't know how much of the american brands are transported here. I will check out the supermarkets and see if I can order online.
I see thank you for your advice. I live in Europe so I don't know how much of the american brands are transported here. I will check out the supermarkets and see if I can order online.
Ah, yeah sorry I don't know much about availability in Europe. But AFAIK the most widely distributed American/Mexican brands (besides Tabasco) are Crystal, Cholula, El Yucateco, Tapatio, Huy Fong,...
Ah, yeah sorry I don't know much about availability in Europe. But AFAIK the most widely distributed American/Mexican brands (besides Tabasco) are Crystal, Cholula, El Yucateco, Tapatio, Huy Fong, and Dave's. And they're all pretty solid, IMO, so keep an eye out for those.
I look at their Sriracha every time I’m at the store but I haven’t pulled the trigger on it yet because I really only use it for pho and still have half a bottle of Sriracha to go through.
I look at their Sriracha every time I’m at the store but I haven’t pulled the trigger on it yet because I really only use it for pho and still have half a bottle of Sriracha to go through.
I think their Sriracha is only really good as something like ketchup. If you want to put it on sandwich, pizza then it's great. I haven't tried pho yet. How good is it?
I think their Sriracha is only really good as something like ketchup. If you want to put it on sandwich, pizza then it's great. I haven't tried pho yet. How good is it?
Pho is amazing. If you live anywhere near somewhere with Vietnamese restaurant I highly recommend trying it. It’s also not super hard to make if you have access to an Asian grocery store.
Pho is amazing. If you live anywhere near somewhere with Vietnamese restaurant I highly recommend trying it. It’s also not super hard to make if you have access to an Asian grocery store.
I will check out a vietnamese restaurant. I have an asian grocery store like ~1 hours away from me so it's not that bad. I will probably try it first in a restaurant tho. Thank you.
I will check out a vietnamese restaurant. I have an asian grocery store like ~1 hours away from me so it's not that bad. I will probably try it first in a restaurant tho. Thank you.
I absolutely adore nearly every flavour Tabasco I've ever had, but their Scorpion sauce is one of the more hotter ones (23k-33k) , and I put it on nearly everything.
I absolutely adore nearly every flavour Tabasco I've ever had, but their Scorpion sauce is one of the more hotter ones (23k-33k) , and I put it on nearly everything.
Question how noticable is the heat difference between 10-20k? Maybe from 20-30k? I'm thinking about trying hotter peppers but I'm a bit worried about the changes as in my country most hot sauces...
Question how noticable is the heat difference between 10-20k? Maybe from 20-30k? I'm thinking about trying hotter peppers but I'm a bit worried about the changes as in my country most hot sauces and peppers top around 10k. I'm thinking about trying serrano though.
Fairly substantial. One or two drops does it for most things, but my pallette is a bit used to it now and requires globs of it. A single bottle will last me a good six months and as said, I put it...
Fairly substantial. One or two drops does it for most things, but my pallette is a bit used to it now and requires globs of it. A single bottle will last me a good six months and as said, I put it on everything.
I will try it this way. My parents bought chili drops but Idk what chili it's made from. 4 drops and I still don't feel it too much so this might do the trick. I will try to look out for a...
I will try it this way. My parents bought chili drops but Idk what chili it's made from. 4 drops and I still don't feel it too much so this might do the trick. I will try to look out for a stronger one, I like to spice up my soups with it.
Tabasco is just so mediocre of a hot sauce. Even from the before times when it was just Texas Pete and Tabasco. Texas Pete is way better (but I'm from NC so I'm biased)
I'm so glad I can have the (I dunno) 30 hot sauces I have now. I did have to buy a new brand of Sriracha from the Asian grocery the other day. It's different from huy fong, but it'll do.
This just boils down to preference.
I've tried a bunch of hot sauces and while some have a stronger taste, and others may be spicier, tabasco is consistently good. It's a daily driver in my experience.
I like a spicy hot sauce but I don't always feel the need to challenge Scoville to a match of chicken. Tabasco fills that role of in between sauce.
I feel the same. Also a lot of dishes really benefit from a hit of vinegar! I find sriracha too sweet, it’s almost like a slightly spicy ketchup. I don’t know how it became the ubiquitous hot sauce. It has very limited uses for me
Agreed, and I love the green Tabasco that’s being discussed. I don’t really consider it a hot sauce, it’s just a sauce like ranch or ketchup or whatever. If you think of it as just a sauce it’s better - kinda the same as Cincinnati chili, just think of it as meat sauce not “chili” and it’s less awful.
I aggree with that. Their sriracha sauce isn't really strong it's just got some heat and the taste is good. I only really put it on sandwiches and pizza etc and it's perfect for that. I have tried it in fried rice but tbh the taste just blends too much and doesn't come out.
It's so interesting to me how huy fong really fucked over their monopoly.
I just recently went to the Asian market and got one of their brands. shirakiku. It's good enough, but now I've got to think about my Sriracha rather than just buying huy fong.
Greed. Smh.
What's your issue with the Huy Fong brand?
That's exactly it. From what I remember, one farmer was supplying something like 80% of their chili's for decades. Huy Fong then decided to try to renegotiate their agreement to something shitty, and the farmer walked.
Apparently the farmer had very consistent quality compared to every other supplier Huy Fong has tried, and their product sucks now in addition to shortages due to not having enough supply.
And the farmer started his own Sriracha sauce brand that's scaling up.
Greed raking in that karma
Do you have any references regarding the renegotiation? The only news reports I've found regarding the Huy Fong shortage reference Mexico's drought conditions leading to failed chili harvest. This was the case last year and is still causing supply issues for the company.
Here ya go.
This article talks about the particulars of the falling out of their old supplier. Which happened a while back in 2019. But supply chain problems don’t always show themselves immediately.
Thanks for the link. It's always disheartening to see when a brand you enjoy ends up getting massive to the point of being a litigious bully. From the article it is interesting that Underwood Ranch did end up having to pay Huy Fong back the $1.5 million overpayment, but in turn received $14.8 million for financial losses after Huy Fong backed out silently from their long term relationship. While both legally in the wrong, it's easy to see Underwood Ranch here as the underdog, especially after having to lay off 45 people due to Huy Fong's actions.
It seems that switching from Underwood ranches to chili suppliers in Mexico wasn't specifically the cause of supply chain issues. This change happened in 2019 and there weren't any issues until 2022 when Mexico got drought conditions which in turn limited their supplier's ability to produce the quantity Huy Fong needed. This product is highly seasonal and a single crop failure causes supply issues within a business quarter.
For those looking for Huy Fong alternatives I'll link to a couple:
Underwood Ranch sauces if you'd like to support the original chili supplier of the famous green cap sauce.
Yellowbird sauces have been recommended to me by several friends and I've got a sample pack arriving this week to try out.
Tabasco is just vinegar with bits of chili, I don't consider it a "sauce".
The green one is pretty decent though, not overwhelmingly vinegar-y.
What do you consider to be "hot sauce"? To me "hot sauce" is a genre of condiments that is defined as "vinegar with bits of chili", possibly with the addition of some minority ingredients for flavor like garlic and spices. If it's any more complex than that, it's salsa, not hot sauce.
Some no true Scotsman stuff. I feel like I've heard "I'm really into hot sauce and let me tell you why Tabasco isn't even real hot sauce." a million times with their own made-up definition for what hot sauce actually is.
It's sauce, that is hot. We don't need to complicate this.
I want my hot sauces to taste like chili, not vinegar. I dislike the generic wing sauces for the same reason, the pungent smell of vinegar is really off-putting to me.
Sriracha is good, because it's fermented. Same with Gochujang. There are multiple others too that aren't as much vinegar-forward like the basic Tabasco.
But Tabasco is also fermented?
It's still way too vinegary compared to all other hot sauces I've tried. It also turned me off from all hot sauces for years just because it was ubiquitous and it happened to be the first one I tried =)
As someone with the heat tolerance of a newborn, I take umbrage with this claim.
Though even I prefer other hot sauces.
Gosh I love Tabasco, especially the green bottle. I find it goes with almost anything so I bought a huge bottle from Costco. Are there any similar but not so-known hot sauces out there that I should try?
Tabasco Green Jalapeño is my fav too. It's my absolute favorite pizza condiment, but like you said, it goes good on damn near everything.
As for other, similar-tasting recommendations; El Yucateco makes a great Jalapeño salsa verde sauce, but it's a bit hard to get up here in Canada. Cholula's "Green Pepper" (Jalapeño) hot sauce is also great, and slightly more widely available up here. But TBH I still prefer Tobasco's green sauce. Tabasco is also ubiquitous, and most pizza places and diners I've been to up here carry the original and green bottles, which makes it super convenient.
I’ll also add Louisiana and Crystal. They’re a bit heavier on the vinegar side but that’s the missing flavor in a lot of dishes.
If you haven't tried Tabasco's habanero & scorpion pepper sauces, give them a try. They both have way more flavor than plain Tabasco & they're not like those gut rot sauces that just try to be as hot as possible - both are pretty hot, but they add flavor & not just heat. Habanero is my favorite, but it's hard to find in my market.
Tabasco also has a garlic version, which is pretty good as is their chipotle version (which is good with barbecue).
Have you ever tried Marie Sharps? It’s a hot sauce from Belize* and my go to for a lot of things. I love their habanero hot sauces. I also generally prefer crystal over Tabasco generally, but I do put Tabasco in my eggs before I cook them every morning for breakfast, think it is superior for breakfast food. I don’t get the Cholula hype for breakfast hot sauces.
It's from Belize. Marie Sharpe's makes some of the worlds best hot sauce.
Whoops you’re right. Fixed that.
Reads thread: I...I like Tabasco...
I'm a hot sauce connoisseur myself but I've never been snobbish enough to scoff at a bottle of the ol' tabby. It just works for everything and has just about the perfect balance of heat and flavor for me. There's more interesting sauces to be sure, certainly hotter ones as well, but it will always be my old faithful.
Seems like they should use their clout to support representatives that work with policy related to climate change.
I know right?
Big fermented, Louisiana style hot sauce has so much clout.
Compared to them, big oil is just a drop in the pan, and don't even get me started on ketchup...
Who buys ketchup? Everyone!
Who do you think the locals care the most about? Shell or Tabasco?
I tried their Sriracha recently and I loved it tbh. It's the one made from red jalapeno but it's vinegary, mildly hot (for me at least) and has a good taste. I recently started my chili journey and I plan to grow 1-2 plant next january. Do you have a recommendation on one of their sauce I should try?
I was just gushing about Tabasco Green Jalapeño sauce in a comment above. So that would definitely be my recommendation.
Thank you I will be looking out for that. I have seen their original red sauce mentioned. How good is it? I'm fairly new to the brand.
TBH, despite my love of their Jalapeño sauce, I'm actually not the hugest fan of their original red sauce. I think @grumble is correct in calling it pretty mediocre. There are far better Louisiana style hot sauces out there, IMO. I personally prefer Crystal over Tabasco original, but our options are somewhat limited up here in Canada, so an American (esp one from Louisiana) is probably the better person to ask about that.
Crystal is better, imo, as well.
There's also Louisiana Gold horseradish that I learned about from a now defunct Cajun restaurant. That's one of my top few. It's also way better in a bloody Mary or with raw oysters than Tabasco, and those are all I think Tabasco is really good for.
Getting exposed to different hot sauces can be hard (especially now where there is so much mediocre, hipster stuff).
I have a funny story about the hot sauce store I went to in SF. If you like hot sauce, I bet you can guess it.
Never been to SF, but I have heard of Pepper Palace (since it's considered a Mecca of hot sauces, along with Heatonist in NYC)... so I'm guessing your story has something to do with them? :P
I was talking about how I don't really enjoy ghost peppers, and she was like "too spicy for you?".
I just had to respond with "I assume you sell a lot of hot sauce by challenging people's spice tolerance?"
It was weird. She just shut up after that. I went into a hot sauce store. You've got to assume that a bunch of people are hardcore spice people and at least give a laugh.
To me ghost peppers don't have much pepper flavor in them (at least in any sauce I had. I've never had them fresh). They are just spicy. Pure capsaicin is not food. It's a chemical weapon.
Habaneros are extremely spicy but have a delicious flavor (I recommend Marie Sharpe's for an intro sauce. The regular version is great for habanero without too much heat)
I've heard this about ghost peppers too. They don't really have a taste but a ton of heat to them. At least that's what came down for me as conclusion from one chip challenges. At first they don't feel anything (hence the name ghost, might be related to the abscence of flavour) than the heat kicks in. I don't think I will try it for a while as I want to build up tolerance first but I have seen a lot of chili farm in my country sell them. Either is sauce or dried or as a spice. More often than not I have found sites that mostly specialize in these ghost pepper products and not really have a focus on other ones. I have seen few habenaro products, dried/pickled jalapenos but mostly sauces.
I see thank you for your advice. I live in Europe so I don't know how much of the american brands are transported here. I will check out the supermarkets and see if I can order online.
Ah, yeah sorry I don't know much about availability in Europe. But AFAIK the most widely distributed American/Mexican brands (besides Tabasco) are Crystal, Cholula, El Yucateco, Tapatio, Huy Fong, and Dave's. And they're all pretty solid, IMO, so keep an eye out for those.
Yucateco is another one of my faves. Cholula, too.
I'll add Valentino's, but my all time fave is Marie Sharpe's. Melinda's is the sub par knock off.
Thank you. I think I have seen Tapatio and Dave's before. I will defenitely keep and eye out for them.
I look at their Sriracha every time I’m at the store but I haven’t pulled the trigger on it yet because I really only use it for pho and still have half a bottle of Sriracha to go through.
I think their Sriracha is only really good as something like ketchup. If you want to put it on sandwich, pizza then it's great. I haven't tried pho yet. How good is it?
Pho is amazing. If you live anywhere near somewhere with Vietnamese restaurant I highly recommend trying it. It’s also not super hard to make if you have access to an Asian grocery store.
I will check out a vietnamese restaurant. I have an asian grocery store like ~1 hours away from me so it's not that bad. I will probably try it first in a restaurant tho. Thank you.
I absolutely adore nearly every flavour Tabasco I've ever had, but their Scorpion sauce is one of the more hotter ones (23k-33k) , and I put it on nearly everything.
Question how noticable is the heat difference between 10-20k? Maybe from 20-30k? I'm thinking about trying hotter peppers but I'm a bit worried about the changes as in my country most hot sauces and peppers top around 10k. I'm thinking about trying serrano though.
Fairly substantial. One or two drops does it for most things, but my pallette is a bit used to it now and requires globs of it. A single bottle will last me a good six months and as said, I put it on everything.
I will try it this way. My parents bought chili drops but Idk what chili it's made from. 4 drops and I still don't feel it too much so this might do the trick. I will try to look out for a stronger one, I like to spice up my soups with it.