Hot Sauces

[Morning Glory]

Well bourbon is often called Tennessee Sour Mash Whiskey. Yes I believe that mash is always associated with fermentation.

Come to think of I think there is a mash stage in wine making and beer making!

 

[Frizz1974]

A friend who knows ou love of heat sent us a care package a couple of years ago that contained a ghost chilli salsa. I added just a spoon into every other salsa to boost the fruity heat. She also sent us this


https://chilemojo.com.au/blairs-nitro-death-rain-43gm.html

If you mistakenly shake it into a pan of dry fried minced beef & onion while making tacos you pay the ultimate price.

The neighbours were coughing.

 

[flyinglentris]

I tend to stay away from words like traditional and authentic. They imply that the recipe and method are the only way something is made. Those words, IMO, are used when talking/discussing family recipes.

I'm happy to hear that you aren't dogmatic about following recipes to the letter. I used to supe some people who couldn't do squat without an enumerated list and a flow chart to guide them. Recipes are no more than guides. God help people who can't think for themselves and generate their own creative decisions.

 

[Morning Glory]

A friend who knows ou love of heat sent us a care package a couple of years ago that contained a ghost chilli salsa. I added just a spoon into every other salsa to boost the fruity heat. She also sent us this


https://chilemojo.com.au/blairs-nitro-death-rain-43gm.html

If you mistakenly shake it into a pan of dry fried minced beef & onion while making tacos you pay the ultimate price.

The neighbours were coughing.

Couldn't resist posting the picture of the death rain, Brilliant! Do you get a fee keyring with it?

 

[ElizabethB]

Not something you will ever find in my spice cabinet. I am breaking out in a sweat just looking at the bottle.

 

[Frizz1974]

Yes it came with the key ring.


I have about half a teaspoon left. Going to make some screaming hot chilli on carne I think.

 

[CraigC]

I'm happy to hear that you aren't dogmatic about following recipes to the letter. I used to supe some people who couldn't do squat without an enumerated list and a flow chart to guide them. Recipes are no more than guides. God help people who can't think for themselves and generate their own creative decisions.

If the recipe is new to us, we will generally make it as presented for the first try. After that, all bets are off.

 

[The Late Night Gourmet]

I like Frank's Hot Sauce when I just want a little bit of seasoning, but these Made-in-Michigan sauces are quite excellent.

I also bought this when I was in New Orleans, and I like it a lot, though it's not very spicy: