Well, how could you not love it? I’ve got three different kinds at the minute. I eat it with a spoon.
1 Like
You. I like you.
1 Like
Who is “ye and yer”? Because most people here seem to think this is pretty silly. And, as much as I like BoingBoing, I don’t think they have THAT much influence… Your ironic and quite amusing hyperbole is noted, however.
Well put. I too am teased by the SO about my ‘sauce obsession’, but different flavors for different dishes. With that being said I am more inclined, in case of a shortage or emergency, to use an asian hot sauce on say an enchilada than tapatio in my pho.
1 Like
This for the win. There is a kind I buy in the local Chinese grocer that is amazing. No idea what it is called - the only English on the jar says ‘does not contain nuts’ - which is hilarious because when you open the lid there is a peanut on top of the sauce.
I don’t know and don’t care what it is made of, it is so good.
I make that stuff at home and it is really stupendous.
1 Like
The thing about ordinary Red Chile flakes is that they really need to be cooked a bit in oil for their flavor to bloom. Uncooked on pizza they’re a little flat to me. I suggest seeking out “Aleppo pepper”–similar flakes, but livelier taste.
I’d like to nominate Secret Aardvark sauce. A yellow Habanero based sauce. Delicious!
You’re right. Most red chile flakes in the store are piquin or arbol. Bland. It’s what they use at most of the pizza places. To get good flavor, you need to cover pizza with it. But if you can get it, try Hatch red chile flakes. Hatch is the town, not the brand. It’s common for people to buy Hatch chile in 20lb bags when it is in season. Bueno is a good brand that is easy to find.
I don’t understand this talk of a shortage. When will the shortage take effect? I went into two grocery stores today and saw plenty of good old classic sriracha. No shortage here.
I’ve read this site daily for years and always wanted to post. Now I must. I’m part of a start-up beyond-organic farm (a la Joel Salatin) here in Boulder County (shout out to Mark F.) and a farmer friend of mine gave me several hundred pounds of peppers last year. Of course I wild-fermented all of them and made Sriracha with the mash and the garlic we grew. It was so successful, we sold out very quickly, with many people offering to buy as much as we had. So we grew a lot more peppers this year from regionally adapted seeds that we’ve been saving to thrive in this difficult Front Range climate and soil, and we have about 100 gallons of it wild-fermenting away. If you’re an aficionado and you find yourself in a Sriracha emergency, maybe we can help. Our email address is at the bottom of our website fromourfarm.org
Haha. That’s the one, with the peanuts in and lots of crunchy dried chilli. I fear it may contain quite a bit of salt and msg but God, it’s lovely.
As an aside, I made it myself one time. It’s pretty easy. Just buy a load of dried chilli, heat some peanut oil to nearly smoking point, turn it off, add the chilli and some salt and steep for a while. Watch your eyes when you put the chilli in though - stand well back. You can add a splash of sesame oil later as well for a little extra flavour.
I just want to give a shout-out to Slap Ya Mamma seasonings, something I brought back to Germany with me from Louisiana. Excellent, excellent stuff!
1 Like
We buy our chili flakes at an Indian store (I get not available everywhere). No idea what the hell they’re using, but it only LOOKS like the peppers at a pizza place – way hotter and tastier.
My personal favorite is Cholula Sauce… goes amazing on grilled chicken!!
This topic was automatically closed after 5 days. New replies are no longer allowed.
