quote:

Originally posted by TRIO:
I love the flavor of peppers, not just the heat.
I never tried that sauce you mentioned as I like the taste of Habanero better than Jalapeños.

Almost every year I'm at the Bowers Chili Festival in September.

I think habaneros are very near, if not at the top, of the list of peppers with great flavor. They're pretty hot, though! I don't mind the burn.

It's not a habanero-based sauce, but if you can find it or don't mind ordering online - it's a relatively small Texas brand, but getting more popular and spreading out - this one has a PHENOMENAL pepper flavor with the next best thing to no heat at all:

quote:

Originally posted by KDR:

quote:

Originally posted by TMats:
I continue searching for a really good, hot, green chili sauce. Cholula is much too mild for me. Right now I have a bottle of Burns and McCoy Verde Hot; it’s only hotter than Cholula. The search continues

I recommend El Yucateco Chile Habanero hot sauce. They make a red and a green. The green is one of my go to sauces. Much hotter than Cholula.

I’ll give it a try, thanks

quote:

Originally posted by Rey HRH:
To get back to capsaicin, it's not to discourage predators from eating them but to encourage predators to deposit the seeds in fertile ground before the seeds are completely digested in the predator's stomach. It puts a different understanding now, doesn't it?

So you mean like:

quote:

Originally posted by maladat:

quote:

Originally posted by TRIO:
I love the flavor of peppers, not just the heat.
I never tried that sauce you mentioned as I like the taste of Habanero better than Jalapeños.

Almost every year I'm at the Bowers Chili Festival in September.

I think habaneros are very near, if not at the top, of the list of peppers with great flavor. They're pretty hot, though! I don't mind the burn.

It's not a habanero-based sauce, but if you can find it or don't mind ordering online - it's a relatively small Texas brand, but getting more popular and spreading out - this one has a PHENOMENAL pepper flavor with the next best thing to no heat at all:

If you love habanero flavor but don't like (or want) the heat, try some Habanada peppers. They were developed to have the Habanero flavor withouth the heat. They are very mild peppers.

This is pretty good and tasty:

https://raucousdaucus.net/

quote:

Originally posted by TRIO:
Almost every year I'm at the Bowers Chili Festival in September.

I happened to basically run across this festival a few years ago when I was visiting my daughter (Reading PA). Great festival, but then COVID happened. Hopefully this year.

My brother works it with his scout troop, great fund raising event for them. He lives in Topton. I'm originally from Reading.

While I like the Cholula Green Pepper sauce, I've discovered my forever hot sauce. This stuff is good on just about anything.



Jim

quote:

Originally posted by maladat:

quote:

Originally posted by TRIO:
I love the flavor of peppers, not just the heat.
I never tried that sauce you mentioned as I like the taste of Habanero better than Jalapeños.

Almost every year I'm at the Bowers Chili Festival in September.

I think habaneros are very near, if not at the top, of the list of peppers with great flavor. They're pretty hot, though! I don't mind the burn.

It's not a habanero-based sauce, but if you can find it or don't mind ordering online - it's a relatively small Texas brand, but getting more popular and spreading out - this one has a PHENOMENAL pepper flavor with the next best thing to no heat at all:

Just ordered a couple bottles to try. Thanks for the recommendation!!

Regular Tobasco is too Vinegary. The Chipotle Tabasco is their best, imo. And even it sees occasional use.

Louisiana Hot Sauce is better than regular Tabasco at that regional flavor, anyway, I think.

I like Louisiana Hot Sauce with Fried Chicken or Catfish.

I like Cholula with Breakfast Tacos, or eggs in general, primarily.

And I like twenty others from all over, depending on my mood. Even nearly-passe Sriracha, I use weekly.

I make a kick ass spinach dip out of Trinidad scorpions, habaneros, or extra hot New Mexican green chile.

quote:

Originally posted by flesheatingvirus:
I make a kick ass spinach dip out of Trinidad scorpions, habaneros, or extra hot New Mexican green chile.

That sounds really interesting. Willing to share the recipe?

I have to agree that Tabasco is too strong of a vinegar taste. That is a turn off for me.

Thanks to all for the suggested sauces. Got to try some.

One of my favorite use of a hot sauce is a few drops on a cheeseburger in place of ketchup (or catsup if you're from the south).

quote:

Originally posted by Rey HRH:

quote:

Originally posted by Pipe Smoker:
Chile peppers developed capsaicin to discourage predators from eating them.

No, you have that wrong. I came across the way plants propagate from a long time ago that I've been searching for ever since. It was a fascinating program about how plants developed methods to propagate themselves.

<snip>

To get back to capsaicin, it's not to discourage predators from eating them but to encourage predators to deposit the seeds in fertile ground before the seeds are completely digested in the predator's stomach. It puts a different understanding now, doesn't it?

You haven’t convinced me that I “have it wrong”. Here’s an article that mostly supports my assertion:

https://medium.com/a-microbiom...-evolve-35cbe930cc55

I say “mostly” because, as jhe888 noted, a few posts above, the article says:

“…
Since the bird version of this transient receptor isn’t affected by capsaicin, they happily snack down on chili peppers…”

But the article continues on to say that capsaicin does discourage predation by mammals, insects, and mold.

quote:

Originally posted by Jimbo54:
While I like the Cholula Green Pepper sauce, I've discovered my forever hot sauce. This stuff is good on just about anything.

Thank you, Jim.

Just about anything Cajun piques my interest.

Cayenne is my go to pepper... and yes, i am glad they named that sauce after me



(Cajun trapped in a northerner's body, i garontee)

Love hot sauce and spice in general.

Cholula and Tapatio are two great entry level sauces.

Stepping up I really like Secret Aardvark. Though it is probably too hot for 95% of folks.

I've had bottles at all levels including "The Last Dab" and while proclaimed as the hottest at 2 mil + scovilles, I found it to be quite good in a chili or something it can be used as a condiment on. It wasn't even THAT hot on crackers.

I tend to enjoy a "natural" sauce, as in not an concentrated sauce.

Mad Dog, Da Bomb and the like are simply Oily metallic tasting shit to me. No real flavor profile. While hotter sauces have an even better flavor cause they are not 50% oil.

YMMV, but I would try some Secret Aardvark when you get the chance.

quote:

Originally posted by TRIO:

quote:

Originally posted by flesheatingvirus:
I make a kick ass spinach dip out of Trinidad scorpions, habaneros, or extra hot New Mexican green chile.

That sounds really interesting. Willing to share the recipe?

I have to agree that Tabasco is too strong of a vinegar taste. That is a turn off for me.

Thanks to all for the suggested sauces. Got to try some.

Spicy Spinach Dip

1/2 white onion, chopped
8oz block of cream cheese, room temp
10oz (or more) block of frozen chopped spinach, thawed and squeezed
2 cans Rotel (desired heat level), 1 drained, 1 undrained
1/3 cup sour cream
1/4 tspn cumin
1/2 tspn chili powder
~1/4 cup diced chiles of your choice
12oz grated Mexican cheese blend

Preheat oven to 350F, move rack to middle position.
Mix all ingredients thoroughly and put into an 8x8 glass pan. Bake for 30 min or until the edges begin to bubble and the top is browning. TORTILLA CHIPS!!! Keep leftovers in the fridge and microwave to re-serve.

It's super simple and crazy addictive. I love to use habaneros, though the red are hard to find. If you don't like much heat, use jalapenos or a mix of jalapeno and serrano. I've gone up to Carolina Reaper- not bad. For Spicy New Mexican Spinach Dip, substitute HOT green chile, as long as it's not from Colorado.

I typically mix by hand to get it very homogeneous, though be aware of hot hands syndrome. Do NOT overdo the sour cream; it will kill the heat.

These two are my favorites I like them on everything, the Marie Sharps is a bit hotter, but still very tasty.

The regular "hot" Marie Sharp's is my favorite general-purpose hot sauce. Beautiful, clean habanero flavor, hot enough to really spice something up, but not so hot I can't use a bunch of it and get a lot of flavor. So good!