Why The Hot Sauce Industry Is The New Craft Beer Industry

Business Insider ^ | December 11, 2012 | Jason Daley

[ROCKLOBSTER]

At a glance it looks like they took the standard red pepper flakes you’d see in a pizza joint or cheap Italian place, dumped them into the cup and poured oil over them.

I think they fry up the crushed Chinese red chilis in peanut oil.

[manic4organic]

Every January ZestFest comes to D/FW. It’s a spicy foods convention/show. Vendors of salsa and spicy snacks, chef demos, etc. Somebody always passes out after a macho attempt at eating a ghost chili sauce. One of my FAVE sauces is Jardine’s Sontava sauce. All the great habanero flavor but comes in different levels of heat.

[ImJustAnotherOkie]

What’s fun is chinese mustard. Blows your sinus up for a few seconds then poof nothing. Lots of fun.

[mylife]

Good ol chili oil.

Italians love it too

[LibWhacker]

Never seen it before. Gotta go looking for it, thanks!

[RegulatorCountry]

It’s awesome whatever it is. I have it every week or two, usually with sesame chicken and fried rice. Not a fancy place, well run and clean though, carryout only.

[mylife]

We dunk the pizza crust in it

[who knows what evil?]

ALL your good hot sauces ‘burn on both ends’.

[LibWhacker]

Mmmmmmmm... That sounds sooo good. Can I come over to your house?

[mylife]

Yom!

Resist we much!

[mylife]

LOL!!!!

[LibWhacker]

Wow, this thread is really taking off. Thanks for posting it. Seems we have some hot sauce fans out there! Bookmarking for later reference.

[mplsconservative]

For fans of Tapatio, this always makes me laugh. It’s not politically correct and does contain a swear word, so beware if there are kiddos around.

http://www.youtube.com/watch?v=x18qP6bVmnY

[mylife]

PJ, thank you for this welcome reaffirmation of the pleasure of life.

This thread has been most refreshing.

[who knows what evil?]

You can track those hot sauces down right here.

[ROCKLOBSTER]

I dump it right on my chicken in garlic sauce.

[RegulatorCountry]

You’d probably enjoy some of the more pungent varieties of shrimp cocktail sauce, too. Not sure whether it’s regional or not. Wasabi-level horseradish burn in a textured, meaty, sweet-tart tomato based sauce with the best of them, a very slight kick only slightly different from ketchup in the worst of them.

[2nd Bn, 11th Mar]

Melinda’s is very good, but my favorite is Marie Sharp’s. Great flavor, just the right amount of heat...just wonderful on eggs.

[who knows what evil?]

Of course, if you prefer to 'grow your own'; you can check out the store at this site.

[mylife]

LOL

I made that recipe, Its so simple and so good.
The lime zest pops over the smokey chipolte sauce.

Anyone can make it but I invented it.^R