Hot sauces

Partial list:

Acid Rain
Bat’s Brew
Bayou Passion
Better Value Louisiana Hot Sauce
Blazing Blow Job Hot Sauce
Bonehead’s Piri Piri Medium
Bufalo Jalapeño Sauce
Cajun Chef Green Hot Sauce
Cholula
Currybean Fiesta Meltdown Hot Sauce
Dante’s Inferno Spiced Cayenne Sauce
Dave’s Insanity Sauce
Deception Betrayed Hot Sauce
Deception Ditch the Bitch Hot Sauce
Deception She Got Your Balls Chipotle Hot Sauce
Deception What the F*@k Habanero Pepper Sauce
Deception You Lousy Bastard Hot Sauce
Embasa Salsa Chipotle
Erica’s Country Style Pepper Sauce
Frank’s Red Hot Sauce
Fuego Maya Salsa Picante
Gator Hammock Gator Sauce
Gecko Gary’s Chipotle
Gecko Gary’s Roasted Red Pepper Sauce
Gordo’s Red Pepper Sauce
Gordo’s Thai Sauce
Grace Spicy Jamaican Island Style Sauce
Green Bandit Habanero
Green Bandit Hot Sauce
Hard on Hots
Kamikaze Gourmet Hot Sauce
Lingham’s Hot Sauce
Louisiana Gold Pepper Sauce
Maria Sharp’s Habanero Pepper Sauce
Melinda’s xxx Hot Sauce
Miss Anna’s Habanero Hot Sauce
Molten Golden Hot Sauce
Oahu Guava Hibiscus Habanero
Original Juan Source
Ortego Sauce Pimente Brand
Panola Cajun Jalapeno
Panola Extra Hot Sauce
Peninsula Gold
Pepe’s Sauce
Pepper Girl Wrong Number Chipotle Harbinger Hot Sauce
Pepper Island Beach Harbinger Hurricane
Red Bandit Red Bell Habanero Sauce
Salsa Pic ante De Boca en Boca
Sunset’s Sweet Revenge Fiery Hot Sauce (autographed by Sunset Thomas herself--a Penthouse Pet and Nevada hooker)
Tabasco
Tabasco Jalapeño Sauce
The Mexican Restaurant Hot Sauce
Tiger Sauce
Torch Bearer Sauce Sugar Fire
Trapper’s Red Devil Cayenne Pepper Sauce
Uncle Broth Green Hot Sauce
West Indies Creole Classic Red Pepper Sauce

This is a lot of hot sauces...how can you possibly be intimate with each flavor?

I'm not. Some I'll never open. But I have a fave or two.

I'm not. Some I'll never open. But I have a fave or two.

Larry, can you suggest one or two that have only chilis? I'm making my own at the moment from Cayenne pepper powder from a couple of sources, but wonder if the liquid heat might be better. As you know, I have some retail contacts in New Mexico.

Many thanks, Bob

I'm not. Some I'll never open. But I have a fave or two.

Yes LOL, you gotta understand the "collector mind", which also applies to me re hot sauces. I have almost as many as Larry, have tried them all and use few, and will continue to add to the collection as you never know when the next "gem" will be found!

I'm not. Some I'll never open. But I have a fave or two.

Larry, can you suggest one or two that have only chilis? I'm making my own at the moment from Cayenne pepper powder from a couple of sources, but wonder if the liquid heat might be better. As you know, I have some retail contacts in New Mexico.

Many thanks, Bob

I frequently grab whatever's closest, but if I understand your question correctly: A few of my faves include Cholula (made from serranos and quite good), Crystal (a Louisiana brand with cayenne chiles as first ingredient) and Fuego Maya Salsa Picante Red Habanero. I have an almost endless supply of hot sauces, so rarely buy any (although I spied a red habanero sauce at the local dollar store I might try). If you want only heat, you can add a touch of capsaicin extract to your dish. I'd recommend Dave's Insanity Sauce (I always added some when I made pickled eggs for the Abq Press Club).

Thank you, Larry. I'm making tea with chili powder -- amazingly filling and refreshing. (And I was never a fan of hot food -- it's interesting how tastes change over time.) Best, Bob

Wait til you spend some time in NM. You'll soon join the green chile religious cult.

Gingerly, but you may be right.

Wait til you spend some time in NM. You'll soon join the green chile religious cult.

I've only been to New Mexico once. But, I am a member of the cult. I joined in the early 70s in Oakland, CA. Dozens of excellent Mexican restaurants there. Been making chile verde ever since that time.

Ahhh...You have dual religions like I do: Pastafarian and chileverdian.

This area has both Mexican and New Mexican restaurants. The cuisines are different, but both are good.

Ahhh...You have dual religions like I do: Pastafarian and chileverdian.

This area has both Mexican and New Mexican restaurants. The cuisines are different, but both are good.

Mark Miller was in Berkeley when I was - he had the Fourth Street Grill. We had several line cooks bounce back and forth between out restaurants.

I make the New Mexican style of chile verde and chile colorado, too. There was a restaurant in Danville, CA called La Ultima. It was there I first had Chile Verde made with new Mexico chilies. I loved it.

Finely chop green chillies.
Add wine vinegar or left over white wine
Add some sweet wine
Job done.

Wait til you spend some time in NM. You'll soon join the green chile religious cult.

I've only been to New Mexico once. But, I am a member of the cult. I joined in the early 70s in Oakland, CA. Dozens of excellent Mexican restaurants there. Been making chile verde ever since that time.

Chef,
Did you get to La Borenqueña when you were there? Their pan dulces figured large in my childhood when my dad was working in Oakland. Of course, that was the same era when he was buying roasted coffee from Albert Peet, who was selling it out of a warehouse in Oakland prior to opening his Walnut Square shop, so it was a while ago, to say the least.

Mark Lipton

Wait til you spend some time in NM. You'll soon join the green chile religious cult.

I've only been to New Mexico once. But, I am a member of the cult. I joined in the early 70s in Oakland, CA. Dozens of excellent Mexican restaurants there. Been making chile verde ever since that time.

Chef,
Did you get to La Borenqueña when you were there? Their pan dulces figured large in my childhood when my dad was working in Oakland. Of course, that was the same era when he was buying roasted coffee from Albert Peet, who was selling it out of a warehouse in Oakland prior to opening his Walnut Square shop, so it was a while ago, to say the least.

Mark Lipton

I couldn't say for sure at this late date, Mark. I went to many of them. I vividly remember the Jalisco Cafe, went there often. I had a Chicano friend who worked in public television. He dragged me around with him sometimes.

I started buying my coffee from Mr. Peet in 1968.