BajaNomad - Guacamaya hot sauce, what's yer fav?

Guacamaya hot sauce, what's yer fav?

Sharksbaja - 4-3-2006 at 10:04 PM

An extremely versatile sauce. I use it in few items on our menu. I looked for it in BCS but all I saw was Guacamaya Habenero sauce in the little bottles..
It was avail in the USA up till 4-5 yrs ago. Since then I have been bringing back a few bottles at a time but alas, not this time. It is very inexpensive also.
The cora peppers add great gusto to seafood, particularily cold dishes.

I noticed that many mercados do not carry it anymore but I found it pretty cheap here:Guacamaya

I love to shop for new or untried varieties. Many of which cannot be found outside Mex. My one son has a passion for hot sauces and has been seen many times taking it like cough med.

lol:

Very popular in Mazatlan.....

Hook - 4-3-2006 at 11:07 PM

....at most all the restaurants that I went to. I agree; its pretty darn good. I cant recall seeing it much at the restaurants in Baja, though. Usually Huichol.

My favorite bottled picante from Mexico is Tamazula. It's one of the few that doesn't have the overwhelming taste of cheap vinegar along with the peppers.

One other picante-style one that I really liked was one from Costa Rica. It was predominately habaneros and carrots and was bearably hot (unlike many habanero salsas). I found it in the rack at a King's Fish House but have never been able to find it again. It had a yinyang symbol on the bottle. Cant remember the name........

But my overall favorite bottled picante-style is Pico Pica. It's made in that culinary center of fine cuisine; Harbor City, CA., I believe. Comes in mild, medium and hot and is available in three-packs at Smart n Final. One of the first quasi-chipotle picante sauces I ever had.

I eat alot of hot sauce......

Sharksbaja - 4-3-2006 at 11:36 PM

Hey Hook, I worked in Harbor City for a few years. We even had a vehicle we ran in the Baja 500 .

Would that other sauce be:

ah yes.....

Sharksbaja - 4-3-2006 at 11:39 PM

tis good!

Ya ta hay?

Sharksbaja - 4-3-2006 at 11:44 PM

Micheladas.....never heard tell.......

bajajudy - 4-4-2006 at 06:56 AM

Dont have a picture but my favorite is Salsa Habanera by Castillo. "From the hottest chiles in the world" the bottle says.

Have tried them all....but....

Pompano - 4-4-2006 at 07:19 AM

This is STILL what I like and bring it to Baja by the case. It has good memories of many a great camping and fishing trip. I also pack survival foods like Spam, Vienna sausages, and Beannie Weenies....but I ALWAYS crook my little finger.

This sauce can make the toughest possum taste great.

elizabeth - 4-4-2006 at 08:07 AM

I have many of the same favorites above, each for different foods, but my favorite all around bottled salsa is SALSA HUICHOL. Sorry for not posting a picture.

Marie Sharp's from Belize

bajabound2005 - 4-4-2006 at 08:11 AM

Marie Sharp's hot sauce from Belize is a winner. While visiting Belize a few years ago we noticed many of the restaurants had it on their tables. We tried it, we loved it. Brought several bottles home with and have now discovered a source in the US, www.drchilepepper.com

Marie makes some VERY HOT SAUCE, note the name of one is BEWARE.

Also, the Guacamaya we picked up at the dollar stores in Ensenada (Waldo's Dollar Mart, Solo Uno Precio) and also saw it at Smart and Final.

Tomas Tierra - 4-4-2006 at 09:04 AM

Yes Sir Grover...

Salsa Huichol is my #1 put it on everything hot sauce..
Green mango, lime juice, salsa huichol...YUUUUUUUM!!!

Bob H - 4-4-2006 at 09:05 AM

My favorite is a Jamaican style hot sauce made from a small shack with a small garden. In the garden, Scotch Bonnet and Habanero peppers are grown. In the shack, Jack Sauce is made with them. In the mouths of those who eat it, a strange voodoo begins to take hold, comsuming the body, mind and soul in a firey, hypnotic euphoria. In this bottle is that sauce. In this world, there is no sensation quite like it. It's called "Pain is good Batch #114 Hot Sauce"

Marie Sharps

Hook - 4-4-2006 at 09:08 AM

has come the closest to the "yinyang" brand that I discovered (and lost) long ago. A carrot puree goes surprisingly well in bottled salsas, as it adds a sweetness without too much corn syrup or sugar.

When it comes to canned/jarred salsa casera style, I still like Herdez the best.

Sharksbaja - 4-4-2006 at 10:47 AM

Quote:

Originally posted by Hook
has come the closest to the "yinyang" brand that I discovered (and lost) long ago. A carrot puree goes surprisingly well in bottled salsas, as it adds a sweetness without too much corn syrup or sugar.

When it comes to canned/jarred salsa casera style, I still like Herdez the best.

Aye Matey! I usew the casera as well. Makes a good "topper" spot.
Bob.... whrer did you find that?

I must admit tho for everyday zing I add a few drops of Tapatio to certain dishes. Vinegary but universal.

DanO - 4-4-2006 at 11:05 AM

Tapatio on the table and Herdez Ranchero sauce in the can for dipping. The latter has a nice hot smokiness to it.

Mezzeta...

eetdrt88 - 4-4-2006 at 11:25 AM

looks harmless but has some serious heat and great habanero flavor

Cincodemayo - 4-4-2006 at 11:25 AM

PICO PICA for over 35 years!
Crystal is another favorite.

Holy Guacamole Batman!

Sharksbaja - 4-4-2006 at 11:51 AM

Quote:

Originally posted by grover
The Mutha-Load of ridiculous opportunists:

http://www.hotsauceworld.com/hottest-hot-sauce.html

"...The bullet pulls apart to reveal a small tasting spoon...Widow Hot Sauce- No Survivors. Extremely Hot! Comes with a large, ugly plastic Black Widow Spider attached to the top of the bottle...

...Dope Dip! Incinerate your body! Never again!...Crazy Mother Liquid Lava...Jerry's Brain Damage Hot Sauce.this hot sauce ain't for wimps..."

Shake before use!

Man , if I only had the tongue for it!

Bob H - 4-4-2006 at 01:53 PM

Quote:

Originally posted by Sharksbaja
Bob.... whrer did you find that?

You can buy Jamacian Hot Sauce Batch #114 online when they get it back in stock. Here's the link

http://www.originaljuan.com/product.asp?prodID=195

Also, most hot sauce specialty stores here in San Diego stock this item. It has the best flavor of any hot sauce I've ever tried. I use it for anything from making guacamole, spicing up sauces to putting some in bloody mary's, etc.
Bob H

Dave - 4-4-2006 at 02:54 PM

I keep lots of different hot sauces at the deli. But the one almost exclusively requested ( by Mexicans) is McIlhenny's TABASCO. I find that both strange, and amusing.

Pompano - 4-4-2006 at 02:59 PM

Why? Tabasco has the unique trait of making one's mouth water simply by smelling it....all cafes Up North put one about every 2 feet. Gives people an appetite...and the cafe sells more food (some might say it masks the flavor of the blue plate special!)

We buy it at Sam's in the BIG LOT aisle.

Dave - 4-4-2006 at 03:16 PM

Quote:

Originally posted by Bob H
In the garden, Scotch Bonnet and Habanero peppers are grown.

Aren't they the same? I'm told that in the carib they're called Scotch Bonnets and in Mexico Habaneros.

I call 'em hot sumb-tches.

Hook - 4-4-2006 at 04:58 PM

Quote:

Originally posted by Dave
I keep lots of different hot sauces at the deli. But the one almost exclusively requested ( by Mexicans) is McIlhenny's TABASCO. I find that both strange, and amusing.

No surprise there. It is the quintessential vinegar with a hint of pepper flavor that I'm not fond of, but many mexicans seem to prefer. At least, judging by the amount of mexican hot sauces like that.

[Edited on 4-4-2006 by Hook]

bajabound2005 - 4-4-2006 at 05:43 PM

Habaneros and Scotch Bonnets are NOT the same! Habeneros range from 100000 to 500000 Scoville Units (though the hotter ones are few and far between) while the Scotch Bonnet ranges form 150000 to 325000 Scoville Units. The two peppers are similar in appearance.

My all time favorite all purpose hot sauce is good old Taco Bell HOT sauce!

Tabasco

DanO - 4-4-2006 at 05:43 PM

Nothing better for gumbo. MMMmmmmmmm.

Sharksbaja - 4-4-2006 at 05:52 PM

Quote:

Originally posted by Dave
I keep lots of different hot sauces at the deli. But the one almost exclusively requested ( by Mexicans) is McIlhenny's TABASCO. I find that both strange, and amusing.

Yep, Americans love it! I can't imagine what they would do without it! Yes it's on our tables :lol:

If I put a "REAL" hot sauce out there who knows what would happen. Hey, maybe they would try it........naw!

Scoville Scale

bajabound2005 - 4-4-2006 at 05:56 PM

Source: Wikipedia

Here's how hot they can get:

Scoville rating Type of pepper
15,000,000-16,000,000
(Sources vary) Pure capsaicin[5][6][7][8]
Blair Lazar's "16 Million Reserve" product, said to be pure capsaicin[9][10]
9,100,000 Nordihydrocapsaicin[8]
8,600,000 Homodihydrocapsaicin and homocapsaicin[8]
7,100,000 "The Source" hot sauce
5,300,000 Police grade Pepper spray
2,000,000 Common pepper spray or Pepper Bomb
876,000 - 970,000 Dorset Naga (British) the world's hottest pepper as of April 1st 2006
350,000 - 580,000 Red Savina habanero
100,000 - 350,000 Habanero chile
100,000 - 325,000 Scotch bonnet
100,000 - 225,000 African birdseye (aka "African Devil", "Piri-Piri")
100,000 - 200,000 Jamaican hot pepper
100,000 - 125,000 Carolina cayenne pepper
95,000 - 110,000 Bahamian pepper
85,000 - 115,000 Tabiche pepper
50,000 - 100,000 Chiltepin pepper
50,000 - 100,000 Rocoto
40,000 - 58,000 Pequin pepper
40,000 - 50,000 Super chile pepper
40,000 - 50,000 Santaka pepper
30,000 - 50,000 Cayenne pepper
30,000 - 50,000 Tabasco pepper
15,000 - 30,000 de Arbol pepper
12,000 - 30,000 Manzano pepper, Aj?
5,000 - 23,000 Serrano pepper
5,000 - 10,000 Hot wax pepper
5,000 - 10,000 Chipotle
2,500 - 8,000 Jalape?o
2,500 - 8,000 Santaka pepper
2,500 - 5,000 Guajilla pepper
2,500 Tabasco Sauce
1,500 - 2,500 Rocotilla pepper
1,000 - 2,000 Pasilla pepper
1,000 - 2,000 Ancho pepper
1,000 - 2,000 Poblano pepper
700 - 1,000 Coronado pepper
500 - 2,500 Anaheim pepper
500 - 1,000 New Mexico pepper
500 - 700 Santa Fe Grande pepper
100 - 500 Pepperoncini pepper
100 - 500 Pimento
0 Bell pepper

Disputed, unverified or erroneous claims of SHU values:

855,000 Naga Jolokia pepper
900,000/923,000 Dorset Naga [11][12]

" Nordihydrocapsaicin"

eetdrt88 - 4-4-2006 at 06:05 PM

what in the hell is Nordihydrocapsaicin? sounds like it might be deadly

bajabound2005 - 4-4-2006 at 06:51 PM

Nordihydrocapsaicin

The Nordihydrocapsaicin Molecule

Common name: Nordihydrocapsaicin
Semi-systematic names: N-vanillyl-7-methyloctanamide; vanillylamide of 7-methyloctanoic acid
Systematic name: N-(4-hydroxy-3-methoxybenzyl)-7-methyloctanamide
Molecular formula: C17H27NO3
Molecular weight: 293.41
Detection Threshold: 19.46 ? 3.16 milon SHU (Ref 9, 903).

Pungency Threshold: 9.38 ? 0.80 million SHU (Ref 9, 904). Other studies have determined different pungency thresholds for nordihydrocapsaicin; reported values range from 9.1 million to 9.6 million SHU (Ref 9, 902 and Ref 7, 461)

Type of pungency: In a detailed study performed by Anna Krajewska and John Powers (Ref 9), nordihydrocapsaicin, in a very dilute solution, was noted as producing a "mellow, warming effect" with "immediate build and rapid fade" located "in [the] front of the mouth and palate" (Ref 9, 904).Nordihydrocapsaicin

The Nordihydrocapsaicin Molecule

Common name: Nordihydrocapsaicin
Semi-systematic names: N-vanillyl-7-methyloctanamide; vanillylamide of 7-methyloctanoic acid
Systematic name: N-(4-hydroxy-3-methoxybenzyl)-7-methyloctanamide
Molecular formula: C17H27NO3
Molecular weight: 293.41
Detection Threshold: 19.46 ? 3.16 million SHU (Ref 9, 903).

Pungency Threshold: 9.38 ? 0.80 million SHU (Ref 9, 904). Other studies have determined different pungency thresholds for nordihydrocapsaicin; reported values range from 9.1 million to 9.6 million SHU (Ref 9, 902 and Ref 7, 461)

Type of pungency: In a detailed study performed by Anna Krajewska and John Powers (Ref 9), nordihydrocapsaicin, in a very dilute solution, was noted as producing a "mellow, warming effect" with "immediate build and rapid fade" located "in [the] front of the mouth and palate" (Ref 9, 904).

[Edited on 4-5-2006 by bajabound2005]

Sharksbaja - 4-4-2006 at 07:14 PM

uh.......duh..... does dat mean it's hot? Mellow warming effect. That's hilarious!

Hook - 4-5-2006 at 10:42 AM

Quote:

Originally posted by DanO
Nothing better for gumbo. MMMmmmmmmm.

What about Frank's?????

Certainly, nothing better for Buffalo style wings than Frank's.

Jumbo

Sharksbaja - 4-5-2006 at 12:28 PM

is what my help calls it. Actually our gumbo has 4 different chili spices. That gives it a more complex and subtle flavor(s). As with our curry, it is important that EVERYONE be able to palate and enjoy their meal. Hence, your brow may sweat but your butt won't! :lol:

Not like this: