Posted on 11/25/2020 2:39:21 AM PST by mylife
McCormick is adding a bit more spice to its portfolio with hot sauce Cholula.
The company is acquiring the brand from L Catterton, the private equity firm, in an $800 million cash deal, it said Tuesday. It expects to close the deal this year. The hot sauce market has been growing steadily. US sales of hot sauce grew an average of 9.7% every year for the past four years, according to Nielsen. The category got a boost during the pandemic: In the twelve months ending on November 7, sales surged by 24.6%. With the purchase of Cholula, McCormick (MKC) is building something of a hot sauce empire. The company bought the category leader, Frank's RedHot, in 2017. With Cholula, the two brands make up about 30% of the US hot sauce market, according to Euromonitor International and Nielsen data provided by Cholula. Together, that puts the pair far ahead of competitors like Tabasco and Huy Fong Foods, the maker of sriracha sauce.
(Excerpt) Read more at cnn.com ...
Please DM those to me! I would love to have a tried and true! I am putting in a big garden next year and am looking for various seasoning ideas.
Frank’s make the best hot wings sauce imho, but I prefer Louisiana or Crystal for the table
I quite agree
Not only do i keep cholula around, i have spare bottles hidden away!!!!
That Cholula sucks. There’s a thousand hot sauces better than that crap. Just saying.
I like Chohula. I’m Irish though, and I liken it to a mild cigar. I like it in the AM with eggs I guess.
There’s better sauces, no doubt, but it’s mild and tasty.
Gotcha. I get a lot of gifts of different hot sauces. Sometimes variety packs with some in the million scoville range. Careful with those!
I heard Hillary had some in her purse...
It’s good on eggs.
i like Tiger Sauce the best, mild with a sweet taste
i can get others to eat it cause it’s mild
Just copy and paste. Here is the recipe for Sriracha Sauce without fermenting peppers. They use Jalapenos but you can use any pepper you want. I use Tabasco or Thai peppers for a milder sauce and Death Spirals for a sauce I call Sriracha of Death:
Sriracha Recipe from Foolproof Preserving - America's Test Kitchen
Prep: 15 Minutes
Cook: 45 Minutes
Age: 1 Day
Yield: 2 Cups
Why this recipe works: Sriracha is a fiery-red Thai-American hot sauce fondly known
by its loyal followers as rooster sauce. Traditionally, Sriracha is made from a
fermented chile mash, which is a process that can take over a week. We wanted a
simple, streamlined version of rooster sauce we could make at home without the wait.
Our first test consisted of processing chiles, vinegar, water and garlic, along
with a bit of sugar and salt. We cooked the mixture down to a ketchup-like
consistency, which resulted in more of a chili-garlic paste than Sriracha. By
adjusting the ratio of liquid to chiles and garlic, we were on track to a pourable
hot sauce. We also swapped out white sugar in favor of brown; tasters preferred the
richer, deeper notes of the dark brown sugar. We were getting closer to a more
balanced hot sauce; however, we were missing the fermented flavor of the original.
To achieve the unique flavor, we whisked 2 tablespoons of fish sauce into the chile
mixture along with the sugar and salt. A quick simmer on the stovetop thickened the
Sriracha and allowed the flavors to meld. Passing the finished product through a
fine-mesh strainer gave us a smooth sauce.
Finally, we found it crucial to let the sauce sit for a day to develop its flavor
before serving. Although it's tempting to store this sauce in plastic squeeze
bottles, we found it better to store it in glass; the plastic can add off-flavors to
the sauce as it sits. This Sriracha cannot be processed for long term storage.
1 1/2 pounds red jalapeno or Fresno chiles, stemmed
1 1/4 cups distilled white vinegar
1/4 cup water
8 garlic cloves, peeled
2 tablespoons fish sauce
2 tablespoons packed dark brown sugar
5 teaspoons salt
1. Working in 2 batches, process jalapenos, vinegar, water and garlic in blender
until smooth, about 2 minutes. Transfer mixture to medium saucepan and whisk in fish
sauce, sugar and salt.
2. Bring mixture to a boil over high heat, then reduce heat to medium-low and simmer,
skimming any surface foam, until thickened, 18 to 20 minutes. Remove pan from heat
and let cool for 5 minutes.
3. Process mixture in blender until smooth, about 1 minute. Strain Sriracha through
fine-mesh strainer set over bowl, pressing on solids to extract as much sauce as
possible.
4. Using funnel and ladle, portion Sriracha into 2-cup glass bottle. Let sauce cool
to room temperature. Cover, refrigerate and let flavors mature for at least 1 day
before serving. Sriracha can be refrigerated for up to 6 months; flavor will mature
over time.
Jjust emptied a bottle of the Frank’s Original and I’m cruising Amazon looking for the best buy. Looks like it’s the gallon jug for $11.98 w/free shipping. Had to pull the empty bottle out of the trash...will wash and refill.
Love Frank’s on eggs. I like Cholulu also.
Maybe they can special order a case for you. Our grocery stores will do it not sure Walmart will do it. It is probably worth a try. It is hot sauce afterall.8-)
Once you are ready get a blender or Smoothie maker, dump in the jar of peppers and vinegar and turn it on at high speed so all of the peppers are liquidized. Add salt to taste, top it off with vinegar until the blender is full (If you are using a Smoothie maker with a smaller cup you can split it into batches), give it another whizz to mix it all up then bottle it. Like I said, easy. BTW, I also use that pepper in a jar of vinegar tip when I make my Sriracha sauce so I don't have to pass it through a fine mesh strainer like they do in their recipe.
If you use Facebook there are plenty of pepper forums with advice on growing, storing and using them in food. If you don't like Facebook there are also plenty of regular Web sites like this one or this one that are loaded with recipes and growing tips. And of course, you can always ask on the Weekly Garden Thread.
I’m not a hot sauce aficionado and have used and enjoyed them all, but I’ve sort of settled on Crystal at home, mainly because it seems to be the most neutral. That is, it seems to add heat without much other flavor, which suits my “generalist” purposes.
Thank you!
Nice. I just have a 3rd floor apartment window garden. But it’s cool to grow peppers and tomatoes with snow outside.
Crystal is my hot sauce to use when I want to slather it on. My favorite for tuna salad. When I want more kick, I'll grab the Frank's - best on Texas chili! And Frank's Wing Sauce is good stuff.
Check them out: https://bulliardshotsauce.com/
I'm particularly fond of the Cayenne Pepper Sauce and the green Jalapeno sauce. (Full disclosure: I receive absolutely nothing for this endorsement other than the satisfaction of plugging a great product)
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