[UK] [Foodies, cooks] Hot sauces

[karohemd]

What's your favourite hot sauce to add to a chilli?
I'll be making one on Saturday but will have guests with varying resistance to heat so will make it rather mild to start with and offer a few sauces so they can add their own heat.

I only have tabasco at home and will be cooking the chilli with fresh chillies.

Comments

[miss-s-b.livejournal.com]

Speaking as someone with a heat-loving daddy and aheat-hating mother, Encona west indian hot pepper sauce. You only need a couple of drops to sear the roof off even the most hardened mouth.

[karohemd.livejournal.com]

Sounds good.

[a1exxandra.livejournal.com]

I just want to say that I love your icon more than anything! mmm...

[miss-s-b.livejournal.com]

Feel free to borrow it :D Credit is nice, if you do, but I won't shout at you for not crediting either...

[a1exxandra.livejournal.com]

thanks! :)

[rivetmike.livejournal.com]

What he said, I normally add this to meals and avoid cooking with it as Anna is not too keen on the spiciness.

He?

[karohemd.livejournal.com]

Good thing SB is in Yorkshire or she might thwap you one. ;o)

I'll see if I can find it.

Re: He?

[rivetmike.livejournal.com]

Doh! That's what you get when you try to get through four days of LJ in record time...

[faerierhona.livejournal.com]

I now have something wonderful called "Sweetheart Chilli Sauce" which is gorgeous - I got it from a deli

[karohemd.livejournal.com]

I'm going to have a look at the Daily Bread company, they have all kinds of odd things.

[riksowden.livejournal.com]

I've some wonderful stuff...from Belize...

Sorry Oz....

[will-sample.livejournal.com]

...but adding a sauce to your chili after the fact to give it heat is like kissing one's sister.

Its just not the same as a good chili.

Re: Sorry Oz....

[karohemd.livejournal.com]

I know that very well, Will but I have wusses coming and don't want to scare them away. :o(

[belak-krin.livejournal.com]

The best average heat table chili sauce I've ever come across is by a company called Maggi (also responsible for the hideous 'hot pockets' advert that's running across TV land atm).

Unfortunatly, despite being plentiful when I was a lad, it seems to be hard to find these days

[karohemd.livejournal.com]

*shudders at the thought of Maggi products*
They are the biggest MSG-laden, instant food company in Germany (packet soups, "fixes" - dry powder to use as base for sauces and stuff, "seasonings" i.e. flavour enhancers etc.)

[briggsy.livejournal.com]

The Maggi chili sauce you can get these days is quite addictive when used as a dip or sauce, but not to mix into food. Tesco sell it, or used to sell it.

Now ... Dave's Insanity Sauce (which I have, and will bring to Ozzy's do) is another matter.

[karohemd.livejournal.com]

*laughs*
I'm looking forward to it.

[gbsteve.livejournal.com]

I don't like the flavour of Encona sauce, I'm not sure why. The ones I do like are:
- Tabasco, I prefer red over green. It's go good warmth and a nice peppery flavour but fairly vinegary.
- Sweet Chili sauce, possibly better as a dipping sauce but works in cooking at a pinch. It's rather mild, very sweet and tastes of peppers.
-Brother Bru Bru, we picked this up at a craft fair some years ago. Three drops per person is almost too much for those with a normal constitution. If you want hot, this is a good bet.
-Cholula sauce. Picked this up in the US. It seems to be the standard sauce in Mexican restaurants and is around the same heat as Tabasco but is slightly less vinegary.

[karohemd.livejournal.com]

I have to see if I can find Cholula anywhere, this sounds good.
Tabasco loses most of its vinegariness when cooked properly but if you just plonk it in, it's still there.

Cheers!

[a1exxandra.livejournal.com]

I like to stir in Belazu smoked chilli jelly as I think the sweetness goes really well in a chilli. you can get it from the special selection in sainsburys!
the other option is finely chopped deseeded raw chilli that they can sprinkle on top!

[karohemd.livejournal.com]

Interesting.
There will be fresh chillies, too.

[echo-echo.livejournal.com]

Fresh chillis are so mch nicer than any sauce I've ever had. They seem to deliver the heat in an amazing "You know it is white hot but it isn't unplesant" way.

[karohemd.livejournal.com]

That's true.

[rivetmike.livejournal.com]

Especially if they are cut "julienne" (sp?) style. I really don't know why but since we have started doing this our meals have been much tangier rather than just "hot".

[karohemd.livejournal.com]

You mean in fine strips?

Hehe, just realised that there are three harsh electro/noise DJs exchanging cooking tips rather than chatting about music. ;o)

[rivetmike.livejournal.com]

Yep, in fine strips. I think it really makes a difference :)

lol, we should open a cooking club with an hourly chef rota. Requests possible but I'm definately not going to put on any cauliflower or brussel sprouts ;)

I see it now

[karohemd.livejournal.com]

Noise Chef UK
You have one hour to cook a three-course meal with mystery ingredients and at the same time keep a smooth set running in the background. Mixing tracks with greasy fingers could pose quite a challenge.

Hmmm, echo_echo would have the TV contacts, too...
Probably not going to get good ratings, we need one of those regional cable channels with open studio/mic/camera slot.

[mobbsy.livejournal.com]

Hm... not sure how well it'd work added to food, but at the moment I'm using Endorphin Rush for chillis. Very tasty peppery flavour as well as the chilli burn, but possibly a bit short-lived. That one was a gift.

A nice Chipotle sauce might give more rounded flavour with less intense heat? Certainly more flavoursome than just Tabasco (which is quite vinegary). The Cambridge Cheese Company at least used to stock a good range of hot sauces.

[karohemd.livejournal.com]

I'm going to Cambridge Cheese Company for cheese on Saturday, will have a look. Thanks!

[rivetmike.livejournal.com]

Just don't be tempted by Insanity Sauce. I tried some of guy13 once and had to wash my tongue with soap.