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Hot sauce

M

mtmomj

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What in everyones opinion is the best hot sauce they have ever used? I can't ever seem to find one that is "hot" enough. I am looking for something to really spice up hot wings and to actually just put on meals and things.

If you have a homemade recipe and want to share, please do! :)

Thanks!
 
For a realy spicy hot wing sauce - the usual butter and hot pepper sauce, tabasco and cayenne as strong as you want with all three of those. Yu can also pick up one of those deadly Carribbean hot sauces in a specialty shop - the type that will put hair on your chest!

Habanero sauce mixed with tabasco is another hottie! Add red pepper to boot!
 
Habanero Hot Sauce recipe:

1 ½ c. chopped carrots
1 onion, chopped
1 ½ c. lime juice
3 cloves garlic, minced
2 t. salt
1 c. chopped habanero chiles, about 12 chiles

Combine all the ingredients, except for the habaneros, in saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft. Place all ingredients in blender or food processor and puree until smooth. Strain for a smoother sauce. Pour in sterilized jars and refrigerate.




this is a Haitian recipe:

2 c onion; finely chopped
1 c fresh lime juice; strained
3 tb butter
2 1/2 ts minced scotch bonnet or habanero chilies
1 1/2 ts minced garlic



In a bowl, marinate the onions in the lime juice at room temperature for 30 minutes.

Drain the onions in a sieve and reserve the marinade. In a heavy
skillet, melt the butter over medium heat. When the foam begins to subside, add the onions. Stir frequently and cook for about 5 minutes or until the onions are transparent. Stir in the chilies and garlic, reduce the heat and cover the skillet. Continue cooking for 10 minutes or until the chilies are tender.

Turn off the heat and add the reserved marinade. Cool to room
temperature before serving.

Makes 1_1/2 cups.




Habanero peppers are HOT!!!
 
mtmomj said:
What in everyones opinion is the best hot sauce they have ever used? I can't ever seem to find one that is "hot" enough. I am looking for something to really spice up hot wings and to actually just put on meals and things.

If you have a homemade recipe and want to share, please do! :)

Thanks!
Click to expand...


My husband is looking for one as well. He usually makes his own salsa but it doesn't always go with everything we eat. At times he will mix tabasco and tapatio together but it doesn't give it enough heat as he says.
 
HOW HOT IS HOT?

In 1912 pharmacologist Wilbur Scoville devised a system to determine the degree of heat in chili peppers. That system measures pepper heat in Scoville units.

The more Scoville units, the hotter the pepper. The hotter the pepper, the greater the body's physiological response. Experts say chilies offer a mother lode of medicinal benefits.

Here's a sampler of chilies, from searing to mild.

Scoville Units Chili Rating (approx.) Varieties

10 100,000 - 300,000 Habanero, Bahamian
9 50,000 - 100,000 Santaka, Chiltepin, Thai
8 30,000 - 50,000 Aji, Rocoto, Piquin, Cayenne, Tabasco
7 15,000 - 30,000 de Arbol
6 5,000 - 15,000 Yellow wax, Serrano
5 2,500 - 5,000 Jalapeno, Mirasol
4 1,500 - 2,500 Sandia, Cascabel
3 1,000 - 1,500 Ancho, Pasilla, Espanola
2 500 - 1,000 NuMex, Big Jim
1 100 - 500 Mexi-Bell, Cherry
0 0 Mild bells, Pimento, Sweet banana



from my notes - I usually prefer the very bottom of the list !! LOL
 
Well, compared to you mtmomj, I am a heat pansy. I like Sriracha sauce, and peach hot sauce, and Sylvia's hot sauce. And I don't think any of them are hot enough for what you want.
 
All my best memories come back clearly to me, some can even make me cry.

All my best memories come back clearly to me, some can even make me cry.
 
I used to think that it couldn't get hot enough for me. However I was using a recipe for homemade low sodium Salsa that called for 1 jalepenia for mild 2 for medium and 3 for hot. I used 3 like and deveined and seeded it like the recipe said. Bland as flour soup. Next time I used 4 without removing anything and it didn't turn out that hot either. The third time I used 6 and I noticed they were bigger (later learned hotter too). Needless to say that Salsa lasted a looooong time. A tsp on my pico would cause everyone to move to another table.
 
That I believe! You want hot?

Here you go - add some of these - the higher the Scoville Unit the hotter the pepper.

Scoville Units Chili Rating (approx.) Varieties

10 100,000 - 300,000 Habanero, Bahamian
9 50,000 - 100,000 Santaka, Chiltepin, Thai
8 30,000 - 50,000 Aji, Rocoto, Piquin, Cayenne, Tabasco
7 15,000 - 30,000 de Arbol
6 5,000 - 15,000 Yellow wax, Serrano
5 2,500 - 5,000 Jalapeno, Mirasol
4 1,500 - 2,500 Sandia, Cascabel
3 1,000 - 1,500 Ancho, Pasilla, Espanola
2 500 - 1,000 NuMex, Big Jim
1 100 - 500 Mexi-Bell, Cherry
0 0 Mild bells, Pimento, Sweet banana
 
chilli powder mix with the hot oil , the oiled chilli sauce is spicy and greasy, add pepper better, lampblack heavy. it's not hot only, but spicy and hot, mapo toufu's flavor
 
one of the best hot sauce i've ever tryed in the one in the restaurant "Nando's"
unfortunatly I haven't the recipe!have you ever tryed it!?
 
i was forgetting....i tryed it in London!i'm not sure if this restaurant is in other countries!
 
I've found that in soups and stews, an excess of Worchestershire sauce can make the other ingredients stand up and take notice! Add Texas Pete, too (3 or 4 drops) and it'll turn your mouth inside-out! My family often has tears in their eyes from a soup or stew I've treated this way - but they're "hot freaks" so it's okay with them......................
 
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