[muawiyah]

The new sauces seem to have this in common ~ Anaheim peppers ~ with plenty of meaty texture AND a high capsaicin count (see Scoville Units).

Some, like siracha, are finished off with plenty of garlic ~ everything is pureed in ~ it's not just a chopped pepper with vinegar.

So, what's the deal with Anaheim peppers? First, they have a shorter growing season so you could probably grow them in upstate NY ~ and second, they have a very high capsaicin count. Third, they puree well ~ outside tissues and all.

SE Asians are appreciative of the high quality of Huy Fong ~ which I am not advertising, and this one has expanded well beyond the days when it was whipped up in the restaurant kitchen. I know some Malaysian guys who seriously looked into IMPORTING Huy Fong brand from California to Thailand and Malaysia ~ the very heart of the ancient spice trade.

Answer ~ yes, folks there love it, no; no, they have nothing like it even though the product was invented there, and you wouldn't believe how high the tariffs were!!!!

[mylife]

I tell ya what, this one is amazing.

I would suck a used Q tip dipped in that LOL

[ImJustAnotherOkie]

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.