Posted on 12/15/2012 6:51:23 AM PST by PJ-Comix
In April research firm IBISWorld declared manufacturing of the spicy condiment to be one of the 10 fastest-growing industries in the U.S., with average company revenue jumping 9.3 percent per year over the last decade.
Even though the segment is small—roughly 5,500 people employed by 218 sauce companies, an industry valued at $1 billion—it packs an entrepreneurial punch.
(Excerpt) Read more at businessinsider.com ...
The bizarrely hot ones are really more of a novelty, something you’d try on a dare. They’re not particularly edible or useful.
That said, I enjoy the variety that has come into existence over the past decade or so. There are old standards that have withstood the test of time such as McIlhenny Tabasco.
Then, there are regional and even local favorites, some just as old. There’s a widely distributed, inexpensive Louisiana hot sauce that relies much more upon cayenne, sort of a sweeter, “mmmmm” kind of heat that I love, named Crystal.
The local fave is more vinegary hot and works well with wings or even vegetables, shines as a table condiment. That would be Texas Pete. Above and beyond the regular red sauce, they have bottled, pickled hot peppers in vinegar, used almost exclusively on collards and other cooked greens. Delicious, just enough bite and just enough tart to counterbalance collards which are a little sweet for a green when cooked in the traditional southern manner.
I’m under the impression that most places have their own, online sales have broadened availability and interest.
Texas Pete is the winner in my book.
That is amazing, given that it takes months to go through a bottle of it. I can go through a regular sized bottle of Tabasco in a couple weeks. And then I have to buy more. Sriracha takes much much longer. (It is really good , though.)
I love Pho. We had that for Thanksgiving over there.
/johnny
I’ve worked and traveled in Brazil, Argentina, Chile and Ecuador — what you say is true about South American cuisine. My favorite in Chile was Locos Mayo — Cocina Típica Chilena.
Ah, the ubiquitous “rooster sauce” in Thai and Vietnamese places.
I put it on the side to control the burn, lol. It can get away with you, even if you’re an old hand with hot sauces.
jRANDOM, y’know what’s good mixed with scrambled eggs?
Kimchee, the spicy Korean cabbage . You need no further spice or heat with kimchee.
(Of course, I’m talking about S. Korea. In North Korea the equivalent is weeds from the nearest abandoned lot)
There are different hot sauces for different foods. Tabasco is good, but I like the green Tabasco better. I have good old Louisiana Hot sauce for Cajun foods, I make fresh salsa with Jalapeno juice for Mexican food.
I have the rooster sauce for Aisian cooking, Chile paste with garlic, Green and Red Thai Curry paste, and recently found out how to make that killer hot table sauce for Indian curries.
The best flavored hot sauce is Habernero based, but you better be careful with it....
DO NOT SLURP YOUR SOUP!
/johnny
Franks is my #2 next to Texas Pete’s.
I’ve been using El-Yucateco lately both Red and Green. It’s a habanero sauce, tasty and a lot of fun. After about a minute your pores open up and let loose like a good workout.
I like flavorful hot sauces but the ones that are in a competition to be the “hottest” are awful. Tabbasco is good stuff. I like Lousiana too.
I would suck a used Q tip dipped in that LOL
I go through sriracha like crazy.
I go though Crystal pretty quick too.
I don’t eat hot sauce, it burns me all the way through, if you get my meaning. But there are some shops in New Orleans that have dozens and dozens of brands of hot sauce. I think maybe you buy them for the funny labels and not actually to eat. My favorite doesn’t have a name just a picture on the bottle of a guy with his mouth wide open like he is screaming. Too funny.
Very true. One of my final papers in culinary school was about the use of peppers. Upshot of the paper was I could tailor design a sauce that hit whatever target you wanted. Back of the throat burn? Got it. Up front burn nosehair? No problem. Something even and balanced all the way down (but not out)? Got that, too.
/johnny
I like Anaheim peppers a lot. Cook them on the grill and Grill / Smoke some chicken breast with bacon and cheese, slice open the pepper and use it as a bed for the chicken bacon cheese. Verryyy tasty.
You’re a better man than I am, Gunga Din.
Good healthy shot of sriracha, dab of hoisin, add the jalapenos, herbs, sprouts, squeeze of lime...
Roll eyes back into the brain pan, put yer face in the bowl and ruin your shirt LOL
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