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02-21-2019, 07:12 PM
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#85
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Junior Member
Join Date: Jun 2017
Posts: 4
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Conch turbo sauce which is made in the Florida keys. Good heat and full of flavor. You can find it on line.
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02-21-2019, 07:34 PM
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#86
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Junior Member
Join Date: Mar 2013
Location: Cleveland, SC
Posts: 13
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Hot Sauce
On eggs I prefer Sriracha Hot chili sauce from Huy Fong Foods Irwindale, CA
On gumbo or red beans and rice I prefer Louisiana Brand from New Iberia, LA
With chips or on tacos I prefer Albert's Famous Mexican Hot Sauce from Kilgore, TX
I also like Choula and Texas Pete.
Ground Horseradish is good on many things
Mud
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02-21-2019, 08:16 PM
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#87
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Senior Member
Newmar Owners Club Spartan Chassis
Join Date: Aug 2015
Location: Northwest Washington State or Western Montana, depending on the season.
Posts: 3,473
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Quote:
Originally Posted by Nonnaof Two
New Mexico born and raised. Perhaps it’s an acquired taste. Hatch Green Chilies are the best. It comes mild,medium, hot, or extra hot. Here in Las Cruces most servers will let you know how hot certain dishes might be. El Sombreo is one of the best places here.
NMSU has a chili 🌶 institute. Breeding and studying all kinds of chili.
Store bought, El Pinto green chili salsa. Made in Albuquerque NM. Also home to the restaurant of the same name.
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Yes, indeed; El Sombrero is great. We were there last year and the food was bueno!
TJ
__________________
Jim (W7DHC), Diane & Mini Schnauzers, Lizzy & Ellie
2018 Mountain Aire 4047
2014 Honda CR-V 2020 Lincoln Nautilus "toad" w/AF1
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02-21-2019, 08:46 PM
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#88
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Junior Member
Outdoors RV Owners Club
Join Date: Oct 2018
Location: CA
Posts: 8
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I don’t like vinegar in my hot sauce , so I eat Pico Pica. More Chile flavor less vinegar taste. It’s similar to the red sauces you’ll find at taquerias. Excellent on eggs and tacos. They also have a tomatillo (green) version which is milder.
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02-21-2019, 09:09 PM
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#89
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Member
Join Date: May 2012
Posts: 60
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Sorry, in my opinion there are NO hot sauces that add any flavor to food. Any slight flavor is overwhelmed by the burn. I've prepared a lot of recipes that call for hot spices. In my experience, eliminating the hot stuff actually enhances the flavor of the foods.
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02-21-2019, 10:23 PM
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#90
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Senior Member
Newmar Owners Club Spartan Chassis
Join Date: Aug 2015
Location: Northwest Washington State or Western Montana, depending on the season.
Posts: 3,473
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Quote:
Originally Posted by Dave Dopp
Sorry, in my opinion there are NO hot sauces that add any flavor to food. Any slight flavor is overwhelmed by the burn. I've prepared a lot of recipes that call for hot spices. In my experience, eliminating the hot stuff actually enhances the flavor of the foods.
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I'm thinking it depends on the individual palate.
TJ
__________________
Jim (W7DHC), Diane & Mini Schnauzers, Lizzy & Ellie
2018 Mountain Aire 4047
2014 Honda CR-V 2020 Lincoln Nautilus "toad" w/AF1
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02-21-2019, 10:47 PM
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#91
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Senior Member
Join Date: Jun 2017
Location: Western Montana
Posts: 976
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Quote:
Originally Posted by Dave Dopp
Sorry, in my opinion there are NO hot sauces that add any flavor to food. Any slight flavor is overwhelmed by the burn. I've prepared a lot of recipes that call for hot spices. In my experience, eliminating the hot stuff actually enhances the flavor of the foods.
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Fortunately, there are literally millions of people that would disagree with that. While even a mild chili powder adds a bit of heat to a pot of chile, without, it would not BE chile  Adding mild green chiles to cornbread enhances the flavor without adding much of "burn". The burn is an acquired "taste" much like beer or scotch. An onion or garlic can add "heat" to a dish. But of course, to each his own. I would recommend not eating Mexican food in New Mexico though
__________________
Mike & JoAnne
Montana Summer / Arizona Winter
'16 Prism 24G / '02 HitchHiker 38 LKTG
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02-21-2019, 11:31 PM
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#92
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Senior Member
Join Date: Jan 2016
Posts: 235
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tabasco
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02-22-2019, 03:25 AM
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#93
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Senior Member
Join Date: Oct 2015
Location: Lehigh Valley PA
Posts: 99
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Hot Heads
Sriracha Is my favorite too. Heat without the burn. Now ,Tabasco has their version, so if you like Tab’s flavor in a sauce that’s got alittle body to it, and without the vinegar twang, find some. Also, for me any Chipotle will do.
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02-22-2019, 04:31 AM
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#94
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Member
Ford Super Duty Owner Jayco Owners Club
Join Date: Sep 2018
Posts: 66
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Hank Sauce Cilanktro Hot Sauce - Versatile Hot Pepper Sauce with Fresh Cilantro, Garlic & Aged Peppers - Hot Garlic Sauce with Mild Heat & Unique Flavor - Multipurpose Gourmet Sauce - 8 Ounces https://www.amazon.com/dp/B00HRCU0JK..._e29BCb8Q9SG1P
__________________
Troy & Cindy
York, PA
2018 Jayco Greyhawk Prestige 29MV
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02-22-2019, 05:27 AM
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#95
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Senior Member
Join Date: Feb 2009
Location: Placerville CA
Posts: 248
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Quote:
Originally Posted by westwing
Actually David Tran is a Chinese immigrant that escaped from Vietnam on a Chinese ship called Huy Fong. He named the company after the ship.
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Yes, this is interesting, I also vote for Sriracha as an everyday condiment, love the stuff! I live topics like this, thanks to the OP for starting this thread 
__________________
Jim
2021 Grand Design Reflection 303RLS
Retired and Having Fun
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02-22-2019, 05:42 AM
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#96
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Junior Member
Join Date: Oct 2018
Posts: 8
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DW and I love Busha Browne's Pukka Hot Sauce. Our son brought us a bottle from Jamaica, it has scotch bonnett peppers in it. Good flavor and not too much heat. We use to get it locally at The Fresh Market but they no longer have it. Ordering it online gets pricey with shipping.
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02-22-2019, 05:55 AM
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#97
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Junior Member
Join Date: Apr 2017
Posts: 16
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Hot Sauce
If you want flavor with mild heat Frank's Red sauce is the only way to go.
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02-22-2019, 06:21 AM
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#98
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Member
Join Date: Oct 2016
Location: Cape Coral Florida
Posts: 33
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I enjoy the flavor of most peppers, though a lot of them are to the uninitiated so "hot the flavor is lost" and this threshold starts (in my opinion) with the habanero.
For a really good balance between heat and flavor, it's hard to beat "Peri-Peri" based sauce, made from (I believe) the "bird's eye pepper".
There are many offerings and some of the best come from South Africa, where hot sauce is eaten on about everything.
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