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 ...
I think they fry up the crushed Chinese red chilis in peanut oil.
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.
What’s fun is chinese mustard. Blows your sinus up for a few seconds then poof nothing. Lots of fun.
Good ol chili oil.
Italians love it too
Never seen it before. Gotta go looking for it, thanks!
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.
We dunk the pizza crust in it
ALL your good hot sauces ‘burn on both ends’.
Mmmmmmmm... That sounds sooo good. Can I come over to your house?
Yom!
Resist we much!
LOL!!!!
Wow, this thread is really taking off. Thanks for posting it. Seems we have some hot sauce fans out there! Bookmarking for later reference.
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
PJ, thank you for this welcome reaffirmation of the pleasure of life.
This thread has been most refreshing.
I dump it right on my chicken in garlic sauce.
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.
Melinda’s is very good, but my favorite is Marie Sharp’s. Great flavor, just the right amount of heat...just wonderful on eggs.
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
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