And a reader says: “I made the sauce [Spectacular Barbecue Serving Sauce] and it is excellent. I even had some plum jam that I bought at [a local store] . . . last fall. The brandied [black mission] fig is brilliant. If you ever open a restaurant you could call it "The Brandy (Brandied) Fig" or something to that effect.....
I am wondering about the last two items on the ingredient list - grated orange and lemon rind. It might be helpful to specify how much.
The other comment is that it doesn't make a lot. [Carolyne says:] “I was using up a half leftover tomato and created this recipe on the fly.”
Reader continues: Next time I would triple or at least double the ingredients. This is so good I think most people would use it up in a hurry.
Other than those two thoughts, it is soooo good. No comparison to the store bought sauce.”
Cholula Chipotle. Smokey, with medium, not overwhelming heat. I love smokey foods and I love Cholula. Whole lotta flavor without feeling like I'm gonna die heat.
I use Huy Fong Sriracha almost exclusively due to its great flavor to heat ratio. I can use enough of it in a recipe to get the chiles flavor and not have so much heat that it overwhelms. I don’t like Tabasco- too vinegary.
We love to experiment with a wide variety of local and international hot sauces, but our very favorites are the Red Clay sauces - all of them - and two sauces we discovered in New Zealand i 2000. Kaitaia Fire Sauce and Waha Wera sauce remain dear to our hearts. Just the right amount of heat and sass without bitterness - Red Clay and the New Zealand sauces. Check them out!
Personally i think that you think you need to taste carefully by drop for your own use and i mean by drop. I think that the more vinegary sauces can overwhelm your dishes very easily
Hot sauce brands come and go at my house but there's always a bottle of original Tabasco in my cupboard.
Tabasco original is tremendously versatile -- likely due to its prominent vinegary flavor profile. It's not just about heat, it also adds acidity.
If you are looking for maximum Scoville units, Tabasco is nowhere near the top of the rankings but when I reach for a bottle of hot sauce, it's usually not because I want to sear my mouth anyhow.
These days there are a lot of local/craft producers whose hot sauces aren't widely distributed. Some of these products should be considered even if they don't show up on some online ratings chart. I know the fire department in a nearby town produces their own hot sauce (proceeds go to charity) which gets a nod from locals when they see that bottle at a tailgate/etc.
These local products don't make it to the big supermarket chain stores but end up on the shelves of independent mom-and-pop grocery shops.
Maybe look at one of the ratings charts. This one seems the best, as it gives you both a rating and a heat scale, so you can choose the range of heat you want. https://www.pepperscale.com/hot-sauce-rankings/
Part of my reply lost in editing. I mostly like an use Huy Fong Sriracha, Tabasco original and variation (jalapeno, I think) and Frank's. Why? Moderately spicy, they go with many foods and drinks. If I want more heat, I can always add more, or fresh chilies.
12 Comments
I can’t resist sharing; scroll way down to comments for add-on’s:
https://www.realestatemagazine.ca/recipes-busy-sales-reps-spectacular-barbecue-serving-sauce/
And a reader says:
“I made the sauce [Spectacular Barbecue Serving Sauce] and it is excellent. I even had some plum jam that I bought at [a local store] . . . last fall. The brandied [black mission] fig is brilliant. If you ever open a restaurant you could call it "The Brandy (Brandied) Fig" or something to that effect.....
I am wondering about the last two items on the ingredient list - grated orange and lemon rind. It might be helpful to specify how much.
The other comment is that it doesn't make a lot. [Carolyne says:] “I was using up a half leftover tomato and created this recipe on the fly.”
Reader continues: Next time I would triple or at least double the ingredients. This is so good I think most people would use it up in a hurry.
Other than those two thoughts, it is soooo good. No comparison to the store bought sauce.”
Lady R
Tabasco original is tremendously versatile -- likely due to its prominent vinegary flavor profile. It's not just about heat, it also adds acidity.
If you are looking for maximum Scoville units, Tabasco is nowhere near the top of the rankings but when I reach for a bottle of hot sauce, it's usually not because I want to sear my mouth anyhow.
These days there are a lot of local/craft producers whose hot sauces aren't widely distributed. Some of these products should be considered even if they don't show up on some online ratings chart. I know the fire department in a nearby town produces their own hot sauce (proceeds go to charity) which gets a nod from locals when they see that bottle at a tailgate/etc.
These local products don't make it to the big supermarket chain stores but end up on the shelves of independent mom-and-pop grocery shops.
Best of luck.
This one seems the best, as it gives you both a rating and a heat scale, so you can choose the range of heat you want.
https://www.pepperscale.com/hot-sauce-rankings/
I mostly like an use Huy Fong Sriracha, Tabasco original and variation (jalapeno, I think) and Frank's.
Why? Moderately spicy, they go with many foods and drinks. If I want more heat, I can always add more, or fresh chilies.