Thursday, October 29, 2020

Fake vs REAL Hot Sauces in America

 Get that damn Tapatio sauce out of my face!


Post Alley Crackpot said...

Very entertaining this long and absurdly angry rant of yours about dishwater-based American hot sauces made for Yanks who can't take the heat ...

Go eat some El Yucateco original habañero salsa and report back on how hot you really like it.

If that doesn't do it for you, get some Marie Sharp's hot sauce from Belize.

Try the carrot-based sauces if you would like to start with something a little less macho, but they also sell a few hot sauces suitable for getting tortilla chips and salsa addicts to leave your house.

Then there's Melinda's Red Savina hot sauce if you'd like to try the worst that you should care to dare ... because only fools and people pulling pranks want anything to do with the Naga Jolokia, a chile pepper originally grown for use in South Asian military-grade personnel deterrents.

But as for your Tabasco, it has a nice flavour and is suitable for conveying salt, vinegar, and a small amount of heat that is rather unimpressive on its own. Aside from the aging that gives it a somewhat more rounded flavour, it is nearly interchangeable with Panola, Trappey's, and several other comparable hot sauces from Louisiana, all of which are better than that horrid dishwater stuff.

So how much are you really enjoying your American hot sauce with your Mexican food? :-)

Búfalo chipotle hot sauce gets it done better for cheaper with more flavour.

BTW, the smartest thing that the McIlhenny Company ever did was to get product placement in James Bond 007 movies for Tabasco.

But Panola Gourmet and Cajun Power are better Louisiana hot sauces, just not for Mexican food.

Try some decent Mexican hot sauce with your Mexican food sometime.

heresolong said...

Umm, just did a bit of digging and apparently Tapatio's largest market is in the Mexican-American communities. Also my favorite, but there you go.

checklight said...

Frank's is the standard for making buffalo wing sauce; roughly 50/50. Recipes usually include garlic, Worcestershire sauce, and maybe some cayenne pepper.I admit that for me it's the flavor, not the heat.

Anonymous said...

There are some good ones based on Scotch Bonnet peppers.
A couple of my favorites: Matouk's Hot Pepper Sauce
Get the one with the heat scale all the way up, if you can find it.
Also good is Melinda's Scotch Bonnet Pepper Sauce. It's carrot based, like Chalula, but has some heat to it.

Anonymous said...

My rule if the top ingredient is water or vinegar try another brand, hint
Tabasco doesn't meet the cut.


A Texan said...

You need to come to South Texas or maybe hit along the border towns of Texas.