The hot sauce thread!

lol.. I have 5 of the already mentioned bottles here in my kitchen (Tapatio, Cholula, Yucateco, Sambal and Sriracha). There's a guava-habanero hot sauce I love, but I keep running out of it and can't remember the name of it off the top of my head. I think that's my excuse to get back over to Light My Fire at the Original Farmer's Market to stock up on it.

Saw this in a magazine and tried it today...

2/3 cup of mayo
1 heaping tablespoon Sriracha
2 finely diced green onions

Directions: Mix and slather on sammich

I have tried all the sauces mentioned here except for Sambal. That sauce looks like it would taste great with egg rolls. :D

Here is the caribbean habanero sauce I mentioned above, but the Guava version tastes better:

http://photos1.blogger.com/blogger/7...ans-papaya.jpg

Quote:

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Originally Posted by orpheus

I have tried all the sauces mentioned here except for Sambal. That sauce looks like it would taste great with egg rolls. :D

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My family (I don't eat hot sauce) mixes sambal with fish sauce, wraps an egg roll with lettuce and uses the sauce as a dip. Or sometimes, you don't have to eat it with lettuce, but usually that's how it's served. Vietnamese egg rolls don't have many veggies inside so the lettuce is a fresh, crisp contrast to the fried stuff.

Not hot, but the greatest sauce ever:

http://farm1.static.flickr.com/193/4...6a24429089.jpg

If I must play by the rules, then Cholula, hands down!

Quote:

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Originally Posted by Annapurna

http://img30.imageshack.us/img30/9440/srirachasauce.jpg

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x2

Tobasco and Texas Pete are my day to day sauces. Sriracha and/or Oelek for chicken and fish. I make my own Chili pepper water (ancient Hawaiian recipe ;)) for seafood.

Try adding Sriracha to chicken or tuna salad....ohhhh das da winnah!!!!

Sambal is pretty key in Indonesian (my peeps!), Thai and Vietnamese cuisine. I was kinda raised eating the stuff :) There's another kind, sambal trasi, that's REALLY good. Not as common as the oelek. A little more smoky. With some ayam kalasan (chicken marinated in coconut milk and spices and then fried)...oh man. So. Damn. Good.

****.

i may have to go to the local Indo joint this weekend, now.

Quote:

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Originally Posted by ketel&tonic

Sambal is pretty key in Indonesian (my peeps!), Thai and Vietnamese cuisine. I was kinda raised eating the stuff :) There's another kind, sambal trasi, that's REALLY good. Not as common as the oelek. A little more smoky. With some ayam kalasan (chicken marinated in coconut milk and spices and then fried)...oh man. So. Damn. Good.

****.

i may have to go to the local Indo joint this weekend, now.

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I make the hell out of Thai food. I make it from scratch 2 times a week. In fact, I just finished wok'n up a batch of Red Curry Chicken w/bamboo shoots. The Jaz rice is steaming as I type....

Oelek is a staple in my homemade red curry paste...

My wife and child eat well.

Franks all the way