I love cholula hot sauce

[mindless1]

GTFO out with that shit. I ain't no kitchen connoisseur with the time to buy different types of specialty hot sauces to add to another type of hot sauce only to find out that it doesn't taste like I thought it would. Oh then I get to start the whole process over again right?? Then what do I do with the bottle I just bought to add to the hot sauce I just bought?? Fuck that. If you wanna go down that road then do it but it's not for me.

lol, yeah putting a small quality of one thing into a larger quantity of something else does rival rocket surgery, or almost like making a recipe when cooking.

I grow my own peppers, make my own super hot base sauce in a huge batch every fall, then add some to whatever dish-specific sauce I'm making on the fly whether it be chocolate, citrus, tomato, or garlic centric, etc.

Anyway to just add some kick to your favorite sauce, you don't need lots of specialty sauces, just one, something fairly concentrated so a few drops add the kick without substantially changing the flavor of what you're putting it in.

 

[Kaido]

I only got introduced to this like last year & really like it on eggs. Perfect mild flavor boost.

I can't remember which other one I like, I think it was the chili garlic or maybe the chipotle that was really amazing. The rest in my variety pack were kinda meh.

 

[bbhaag]

lol, yeah putting a small quality of one thing into a larger quantity of something else does rival rocket surgery, or almost like making a recipe when cooking.

I grow my own peppers, make my own super hot base sauce in a huge batch every fall, then add some to whatever dish-specific sauce I'm making on the fly whether it be chocolate, citrus, tomato, or garlic centric, etc.

Anyway to just add some kick to your favorite sauce, you don't need lots of specialty sauces, just one, something fairly concentrated so a few drops add the kick without substantially changing the flavor of what you're putting it in.

Then stop talking big and show me how its done.

 

[mindless1]

Then stop talking big and show me how its done.

Show you how to put a few drops of very hot sauce into a weaker sauce to give it more kick?

Phase 1: Shake it up good. There's probably a lid. Lift your arm up, extend your hand, then articulate your fingers to grip the lid. Give it a counter-clockwise twisting motion to remove it.

Phase 2: Collect underpants.

Phase 3: ?

Phase 4: Profit!

 

[bbhaag]

Show you how to put a few drops of very hot sauce into a weaker sauce to give it more kick?

Phase 1: Shake it up good. There's probably a lid. Lift your arm up, extend your hand, then articulate your fingers to grip the lid. Give it a counter-clockwise twisting motion to remove it.

Phase 2: Collect underpants.

Phase 3: ?

Phase 4: Profit!

Yup lets see it. C'mon you can do it. Show me which sauces you mixed together to make this perfect mix.

 

[bbhaag]

I don't have the time for this shit but apparently you do so lets fucking see it.

 

[mindless1]

^ You're probably intoxicated and should take some time to sleep, sober up, then you will realize there is no magic or secret behind putting a few drops of very hot sauce into a less hot sauce. I even linked one.

Perfect mix depends entirely on which weak non-hot sauce you like and want to ramp up a notch. Add some very hot sauce. Not hot enough? Add more. Lather, rinse, repeat.

Where is this process drifting into alien technology, lol ? It's kind of like taking an non-drunk person and adding a little alcohol at a time until they are intoxicated enough, but stopping there instead of over-doing it.

 

[ponyo]

Reading ingredients is good. If you read the ingredients for Louisiana hot sauce and Crystal hot sauce, for example, you will see two noticeable differences from Cholula - the former two have just one type of pepper, while Cholula has two, but even more important is Cholula has spices in it. Hence the actually having better flavor. I mean Cholula is acknowledged for having more flavor because that style of hot sauce does use spices for flavor, whereas classic American hot sauces are mostly just a chili pepper, vinegar and salt. That's it. Also if you read reviews comparing the top most popular hot sauce brands, this does get mentioned. The having more flavor and spices in it part.

I'm sure there are cheaper no name hot sauces with spices and even better flavor than Cholula that just haven't made it into nationwide distribution agreements. That's a tough nut to crack. So yeah, part of Cholula's price is for marketing and that cute wooden cap packaging.

You guys are so easily influenced by marketing. With Cholula, you're paying for the fancy wooden cap and "fake" Mexican brand. If you're looking for authentic Mexican hot sauce, buy Valentina which is made by company actually based in Mexico and charges what the hot sauce is worth, which is about $1. Valentina is good because it's unpretentious real Mexican hot sauce that's priced right. You have to be dumb to pay $4 for flavored water.

As with many things in life, simple is best.

Crystal hot sauce ingredients: aged red cayenne peppers, distilled white vinegar, and salt.

Louisiana Hot Sauce ingredients: aged long cayenne peppers, vinegar, and salt.

Notice the trend? 3 simple ingredients. Aged red peppers, vinegar, and salt. No preservatives. No thickening agent. No BS. Just simple ingredients done right and sold at very reasonable price. ~$1 per bottle. These two are proper hot sauce and made in Louisiana.

Now, let's look at the ingredients for Cholula.

water, peppers (arbol and pequin), salt, vinegar, garlic powder, spices, and xanthan gum.

Notice the first ingredient? Water. Notice the last ingredient? Xanthan gum. Ingredients are always listed from most to least. Why do they need to add so much water when vinegar contains water along with red pepper? They add that shit to dilute the crap out of the sauce and then add xanthan gum as thickening agent to thicken the sauce and bind the ingredients together. They wouldn't need xanthan gum if they didn't add so much water. But when your main ingredient is water, you need some type of thickening agent and preservative.

So when you buy Cholula, you're paying for flavored water. $4 flavored water with fancy wooden cap that's owned by US company that used to have its headquarter in New York. Meanwhile you can buy Valentina which is similar flavored water for $1 in simple packaging that's owned by Mexican company based in Mexico if you want real Mexican hot sauce.

 

[bbhaag]

^ You're probably intoxicated and should take some time to sleep, sober up, then you will realize there is no magic or secret behind putting a few drops of very hot sauce into a less hot sauce. I even linked one.

Perfect mix depends entirely on which weak non-hot sauce you like and want to ramp up a notch. Add some very hot sauce. Not hot enough? Add more. Lather, rinse, repeat.

Where is this process drifting into alien technology, lol ? It's kind of like taking an non-drunk person and adding a little alcohol at a time until they are intoxicated enough, but stopping there instead of over-doing it.

So that's a no then. Just like I thought you're just a lot of talk.

 

[nakedfrog]

I only got introduced to this like last year & really like it on eggs. Perfect mild flavor boost.

I can't remember which other one I like, I think it was the chili garlic or maybe the chipotle that was really amazing. The rest in my variety pack were kinda meh.

It was chili garlic, I remember we discussed it

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[mindless1]

So that's a no then. Just like I thought you're just a lot of talk.

What don't you understand? This is a serious question?

Suppose you have two glasses of water. One is barely salty. The other is extremely salty. What happens when you take a little of the extremely salty water and put it in the barely salty water?

Do you not realize that the hottest of sauces, are literally hundreds of times hotter than the mild ones, so you don't realize just how little of the very hot sauce you'd need to perk up a mild one?

Name the hot sauce you want to make hotter, so I can include it in a sentence for you. Next I'll detail the method of removing a lid from a bottle, tipping one up at an angle (do I need to explain gravity too?) so you can pour a "little" of the very hot one into the mild one.

This is so ludicrously simple that it's beyond belief that you need direction.

Never mind, you'll probably get the bottles mixed up and pour a tiny bit of your non-hot sauce into the very hot sauce, guzzle the very hot sauce like it was alcohol, then wind up in the hospital.

 

[Captante]

My goodness some folks will argue about almost anything!

(not that there's anything wrong with that!)

Since when is personal taste up for debate rotfl?!?

Last time I checked it was A-OK to like pretty much whatever flavor one prefers! (just sayin)

 

[nakedfrog]

My goodness some folks will argue about almost anything!

(not that there's anything wrong with that!)

They'll get weirdly passionate about it, too.


Of course, I'm guilty of the same, but it's generally hyperbolic tomfoolery when I do it.

 

[Captante]

it's generally hyperbolic tomfoolery when I do it.

Kermit was a wise frog!

 

[MrSquished]

You guys are so easily influenced by marketing. With Cholula, you're paying for the fancy wooden cap and "fake" Mexican brand. If you're looking for authentic Mexican hot sauce, buy Valentina which is made by company actually based in Mexico and charges what the hot sauce is worth, which is about $1. Valentina is good because it's unpretentious real Mexican hot sauce that's priced right. You have to be dumb to pay $4 for flavored water.

As with many things in life, simple is best.

Crystal hot sauce ingredients: aged red cayenne peppers, distilled white vinegar, and salt.

Louisiana Hot Sauce ingredients: aged long cayenne peppers, vinegar, and salt.

Notice the trend? 3 simple ingredients. Aged red peppers, vinegar, and salt. No preservatives. No thickening agent. No BS. Just simple ingredients done right and sold at very reasonable price. ~$1 per bottle. These two are proper hot sauce and made in Louisiana.

Now, let's look at the ingredients for Cholula.

water, peppers (arbol and pequin), salt, vinegar, garlic powder, spices, and xanthan gum.

Notice the first ingredient? Water. Notice the last ingredient? Xanthan gum. Ingredients are always listed from most to least. Why do they need to add so much water when vinegar contains water along with red pepper? They add that shit to dilute the crap out of the sauce and then add xanthan gum as thickening agent to thicken the sauce and bind the ingredients together. They wouldn't need xanthan gum if they didn't add so much water. But when your main ingredient is water, you need some type of thickening agent and preservative.

So when you buy Cholula, you're paying for flavored water. $4 flavored water with fancy wooden cap that's owned by US company that used to have its headquarter in New York. Meanwhile you can buy Valentina which is similar flavored water for $1 in simple packaging that's owned by Mexican company based in Mexico if you want real Mexican hot sauce.

i appreciate simple dishes. but just like saying everything is better with bacon is siilly, so is saying, well, everything simpler is better.

also Cholula broke out in the Mexican market first, read about their history. it is a Mexican brand, then licensed by Cuervo and is now based in the USA. but their roots are Mexican.

you are ignoring these things called spices. you know, things we call cumin, coriander, etc... these things called spices do things. they impart flavor.

i don't mind that cholula has water in it in addition to vinegar, because it doesn't just taste like vinegar and salt with some heat to it, which a lot of those other sauces do, it actually contains flavor too. that has been one constant in this thread, people keep it around for the flavor. they may not love it or want more heat, but they do appreciate the flavor. maybe you don't like the flavor, which is fine, but most people do. when i first tried it, after mostly using the basic vinegar, salt, chili pepper recipe style sauces, the first thing I thought was, well this has some actual good flavor to it too, and I dig.

 

[mindless1]

Heh, the more I think about it, the more I wonder if bbhaag has had a stroke or something because it defies logic to not understand how to put a little of one concentrated thing, into a larger quantity of something more dilute.

Regardless of being pedantic, since I make my own sauce, quite a lot of it and have for decades, I may have a little different perspective that you can modify a sauce to be anything you want it to be.

Heck, buy the flavored vinegar $1 bottles of sauce, then grow your own peppers to add to it, or lime and cilantro, or roasted garlic, other spices or fruit juices, whatever. It's just a recipe, but be sure to get the pH low enough for your intended method and length of storage, but that won't be an issue if just mixing two already room-temp/shelf-stable, retail sauces.

 

[ultimatebob]

My goodness some folks will argue about almost anything!

(not that there's anything wrong with that!)

Since when is personal taste up for debate rotfl?!?

Last time I checked it was A-OK to like pretty much whatever flavor one prefers! (just sayin)

Compared to the recent AT arguments we're had:

AMD vs Intel for CPU's
AMD vs Nvidia for GPU's
Stocks vs. Crypto on where to put your money
Covid Masks and Vaccines, good or evil
Elon Musk: Misunderstood genius or scam artist?
Papa Joe Biden vs Donny Trump for El Presidente


This one has been pretty tame so far.

 

[nakedfrog]

Have we had a proper Chicago deep dish versus NY style pizza thread this decade?
I think it's come up in the recent past, but not sure it was a dedicated thread.

 

[mindless1]

^ Deep dish always loses any serious pizza argument. Besides the inferior texture, it's more about throwing cheap white flour and grease in it at the customer instead of more costly, higher qualiy ingredients.

I'll eat deep dish, and love it, as long as it costs about 1/2 as much per lb, instead of some scheme to serve me cheaper ingredients for a premium. Not only won't I pay anything for more greased white flour, I'll pay more not to have it screw up an otherwise good pizza. Granted, cost is usually per size not weight, but there is some correlation between calories and price where a deep dish tends to add more vegetable oil empty calories.

Heh, it's beside the point, I want no extra greasy crust than is necessary to support the rest of the pizza. Crust is only a delivery method, but if good enough, then the outer edge is good for putting in a dipping sauce.

SO, details matter. There are plenty of places with deep dish where they don't try to just fill you up with saturated oil crust and give you the same amount of toppings, but it's highly subjective, the experience depends on the particular parlor.

 

[Captante]

Have we had a proper Chicago deep dish versus NY style pizza thread this decade?

There's always proper tipping etiquette to fall back on in a pinch!

 

[bbhaag]

^ Deep dish always loses any serious pizza argument. Besides the inferior texture, it's more about throwing cheap white flour and grease in it at the customer instead of more costly, higher qualiy ingredients.

WTF are you on about now? GTFO of here. It's obvious you've never had a quality deep dish pizza.

 

[MrSquished]

Chicaco style casserole can be very delicious. It's just a casserole, it's not a pizza.

 

[deadlyapp]

I'm going to wade into this hot sauce argument. I recently started using melinda's exclusively. They have concentrated hot sauces (with one of their hottest, the XXXX reserve being the type you just need a few drops of) with numerous different flavors, but they also have a "sauce sauce" that is a bit less concentrated and you can almost use to dress a meal. My favorite one right now is their "pizza hot sauce" which is basically just a crushed red pepper sauce and goes great on dishes with a tomato sauce (like pasta, vegetables in sauce, pizza, etc).

Not sure where it's made, but I think Colombia.

 

[nakedfrog]

Gentlemen, gentlemen, let's not shoot our pizza load in the hot sauce thread.

 

[mindless1]

WTF are you on about now? GTFO of here. It's obvious you've never had a quality deep dish pizza.

I love good deep dish pizza... except for the excessive crust. Tying that into this topic, the big wad of crust left at the edge of a deep dish, I make a dipping sauce for.

Italian seasoning and garlic powder, just enough hot water added to hydrate it, in olive oil, butter, and some very hot, hot sauce. Sometimes I put in a pizza sauce cube (when I make my own sauce, I freeze a portion in ice cube trays), but usually not.