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hoarfrost
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PostSat Jan 17, 2009 9:56 pm 
OK, any other fans of really great HOT sauce or very well blended salsa or a simple colorful pepper. I'll fess up and say that I love the habanero pepper, jalepeno, sereno, cayenne, thai, and even the mild bell. There is something painful yet totally intoxicating about eating a really great pepper, hot sauce, or salsa.   Am I alone on this?   What do you compliment, splash or dash to spice it up caliente!!

just say NO to Tobasco(vinager)  and Pace Picante(stale tomatoes)

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straydog
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PostSat Jan 17, 2009 10:21 pm 
I usually eat something with hot sauce or salsa on it almost everyday. Love the flavor of jalepenos and serranos in food... not so much habanero (it's not the heat, just don't like the flavor). 'Charlies' makes a pretty good pico de gallo. I use cayenne in marinade for chicken and beef... and I do make a pretty decent chili w serrano, jalepeno, yellow wax, cayenne, and green chillis in it.

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captain jack
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captain jack
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PostSat Jan 17, 2009 10:30 pm 
Hmmm, I beleive there is a hot sauce for all occasions.
Standard red Tabasco is good with eggs, or in a Bloody Mary.
The spicier green version is excellent on chicken strips, or for pork dishes.

Sriracha sauce is my daily driver , make the top of your head sweat, sauce. Good to take the chill off of any outing within seconds.  agree.gif

Mae ploy sweet chili sauce is the one I go through the quickest, its more like sweet and sour sauce with a little bit of heat, but it works on anything, I could put this stuff in PB&J's and it would taste good.

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Toonces
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PostSat Jan 17, 2009 10:41 pm 
borank.gif     
wub.gif

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Sore Feet
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PostSat Jan 17, 2009 11:30 pm 
I like spicy, but I like to be able to taste what I'm eating too.  Generally the best compromise is Indian food.  hungry.gif

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nuclear_eggset
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PostSat Jan 17, 2009 11:42 pm 
honestly, my favorite salsa is a fresh pico.  cooking does something to it that makes it less useful for me.  fresh pico in a bowl of thick chicken soup? YUM!  mixed with hummous?  YUM!  on top of bbq'ed pork?  YUM!

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-lol-
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PostSun Jan 18, 2009 11:02 am 

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hoarfrost
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hoarfrost
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PostSun Jan 18, 2009 11:43 am 
I really like the taste of the habanero pepper the best. It's just too hot to eat in large bites though. Has anyone ever tried 'Daves Insanity Sauce'...Be careful with this one, as one drop can heat up your food quickly!

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straydog
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PostSun Jan 18, 2009 12:09 pm 
hoarfrost wrote:
I really like the taste of the habanero pepper the best. It's just too hot to eat in large bites though. Has anyone ever tried 'Daves Insanity Sauce'...Be careful with this one, as one drop can heat up your food quickly!

Yep... have Dave's, Crazy Mother Pucker's, and the Ass Kickin stuff. Not much of a fan for those 'sauces' as they're all little more than concentrated capsaicin. Not much flavor... just heat. Works well to bring the heat up when the serranos are weak  smile.gif

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PostSun Jan 18, 2009 12:09 pm 

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TeeJay
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PostSun Jan 18, 2009 7:24 pm 
Toonces wrote:
borank.gif    
     wub.gif

ditto.gif  chickenleg.gif

Best hot sauce ever.  up.gif

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PostSun Jan 18, 2009 7:44 pm 

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hoarfrost
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PostSun Jan 18, 2009 8:42 pm 
Batch #37 hot sauce is my absolute favorite. If I recall, it is blended with habanero, carrots, garlic, lime...etc. A lot of heat but not too much where you lose the flavor of things. Love it on scrambled eggs!

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marzsit
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PostMon Jan 19, 2009 1:18 am 
castillo salsa habenera, from mexico,  available in red and green. it's hot, but has a very rich flavor. it's also really cheap, i've never paid more than $1.50 for a 5-ounce bottle. i've found it at red apple markets, and at market place in the renton highlands.

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tmatlack
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PostMon Jan 19, 2009 5:00 am 
Comrades,

While the supply of hot sauces and salsas and picos is endless, there is also the exquisite simplicity of the green chili by itself.

Using either the chopped or whole, mix into eggs, bean burritos, or straight up on crackers/tortilla chips with some cheddar or jack.  They aren't too hot, low cal/low fat, and easy to find.

Strangely enough, I prefer the canned to fresh....high quality canned green chili from Ortega or Old El Paso are more substantial than the slimy stuff I pull out of self-roasted fresh ones.

Viva chili verde!

Tom

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