Not hot...has intense flavor. Great on our deep fried burritos I make.
[Edited on 11-30-2010 by mcfez]
sanquintinsince73 - 11-30-2010 at 11:50 AM
Oh yeah....La Botanera. That stuff is great on everything. Last night I made my family bacon-wrapped hotdogs with sauteed bell peppers and onions on
top and then a healthy squirt of Botanera.....delicious. Our favorite was Valentina until we found this stuff. Last week up in Santa Fe Springs we
made menudo and it really enhanced the flavor.Iflyfish - 11-30-2010 at 11:51 AM
Salsa Fresca and Chipotle, sometimes together!
IflfyishDanO - 11-30-2010 at 11:59 AM
Table sauce: Amor (best said in a Barry White voice).
For a dipping sauce, I really like the canned version of Herdez Salsa Ranchera.sanquintinsince73 - 11-30-2010 at 12:12 PM
Quote:
Originally posted by DanO
Table sauce: Amor (best said in a Barry White voice).
For a dipping sauce, I really like the canned version of Herdez Salsa Ranchera.
Nachos and Herdez Salsa=Epic Win!sanquintinsince73 - 11-30-2010 at 12:14 PM
Quote:
Originally posted by mcfez
la Botanera Classic original
Just discovered this thanks to sanquintinsince73
Not hot...has intense flavor. Great on our deep fried burritos I make.
[Edited on 11-30-2010 by mcfez]
Is that your pantry??Sweetwater - 11-30-2010 at 12:25 PM
I make a wicked Habanero jelly........very easy to cook up.....gives good flavor with a more acceptable and titrated heat index......
It's a crowd pleaser in my home....Sunman - 11-30-2010 at 12:35 PM
Huichol and Herdez are my generic go to's. But there are some local gourmet salsas that I try to keep around as well.wsdunc - 11-30-2010 at 12:49 PM
Melinda XXXX
El Yucateco green habanero
Pickapeppa (small bottle)
Mo Hotta Mo Betta red sabinamcfez - 11-30-2010 at 12:50 PM
Quote:
Originally posted by sanquintinsince73
Quote:
Originally posted by mcfez
la Botanera Classic original
Just discovered this thanks to sanquintinsince73
Not hot...has intense flavor. Great on our deep fried burritos I make.
[Edited on 11-30-2010 by mcfez]
Is that your pantry??
No...my wife's supply. It last for a week or two. Used only when ever I blurt out cuss words :-)Iflyfish - 11-30-2010 at 12:57 PM
How about Salsa Americana, Mayo, Balogna and Pan Bimbo?! I'm going to keep working on this humor thing today till I get it.
Iflyfish
Salsa Chiltepin
Gypsy Jan - 11-30-2010 at 01:16 PM
Made by "El Indio" out of Sonora.
I used to find it at the Comercial Mexicana in Rosarito, but, alas, no more.
Why? I read that the cost of chiltepin peppers went sky high. Maybe because of low harvest or maybe because of disruption by the drug wars.
If you can find a source for the fresh/dried peppers or the bottled salsa, if will be the best spicy/hot, but -not-too-hot flavor ever.
And if you do, share the info!tripledigitken - 11-30-2010 at 01:27 PM
I like that one, and Huichol. Problem is that Mexgrocer and similar web sites charge an arm and a leg. & bucks for 12 oz. Geez.
I just don't get South often enough and when I do, just don't buy enough to avoid running out.Joelt - 11-30-2010 at 01:36 PM
I can't pick a favorate but lately I'v been using the canned El Pato brand Salsa de Chile Fresco. Just seems to be what pleases my palette now.tripledigitken - 11-30-2010 at 01:51 PM
Quote:
Originally posted by Bajahowodd
Quote:
Originally posted by tripledigitken
Have you tried this brand?
I like that one, and Huichol. Problem is that Mexgrocer and similar web sites charge an arm and a leg. & bucks for 12 oz. Geez.
I just don't get South often enough and when I do, just don't buy enough to avoid running out.
Just depends on how bad you want it I guess.
The harder to get sauces up north in the 5 oz. size are $2-$3 ea. So $7 for 12 oz. for a product you can't find easily or at all doesn't seem out of
line to this Nomad.
KenTaco de Baja - 11-30-2010 at 01:58 PM
El Yucateco - Chipotle. Mmmm Spicy, and smokey.
bajacalifornian - 11-30-2010 at 02:08 PM
Off the shelf, Huichol. Homemade, (weekly) favorite is chili pequin.Hook - 11-30-2010 at 02:42 PM
In Mexico, I like Huichol
and Guacamaya.
In the States and best of all, I like Pico Pica Hot.
When it's time for habanero, I like Lol Tun
sanquintinsince73 - 11-30-2010 at 02:46 PM
I am not surprised nobody has mentioned "Tapatio" salsa. It is a junk salsa found in most restaurants and made in Vernon,CA.Cypress - 11-30-2010 at 02:48 PM
Homemade. Recipe from Honduras.sanquintinsince73 - 11-30-2010 at 02:48 PM
I remember my grandmother would make salsa using a molcajete (mortar & pistol) with fresh tomatoes, serranos, garlic, and onion. She would roast
all this stuff before grinding it in the molcajete.capt. mike - 11-30-2010 at 04:46 PM
cholula in the bottle and herdez cinco chilis in the can, beyond that i make my own from scratch which beats all. hahahah ouch!
long live capsasin!! the healing compound of the Gods....Natalie Ann - 11-30-2010 at 05:23 PM
Lots of Herdez chipolte salsa over queso fresco on a hot corn tortilla... breakfast of champions!
nenavacaenbaja - 11-30-2010 at 05:53 PM
Matuks calypso sauce or hot sauce. For a dipping sauce on lets say thin
cut strips of BBQ flank steak cut cross grain I use Pico Pica a touch of Tabasco mixed with your favourite BBq sauce.Hook - 11-30-2010 at 06:35 PM
Quote:
Originally posted by vacaenbaja
Matuks calypso sauce or hot sauce. For a dipping sauce on lets say thin
cut strips of BBQ flank steak cut cross grain I use Pico Pica a touch of Tabasco mixed with your favourite BBq sauce.
OOOh.......that sauce combo sounds killer!!!
KC Masterpiece and Pico Pica HOT. But why the Tabasco? For the vinegar zing? It would certainly be hot enough with the first two.vacaenbaja - 11-30-2010 at 08:41 PM
Depends on how you like it. orignally a bit of honey was also added. It all depends on what kind of BBQ sauce you use.
Some are sweeter than others some have a tomato base.
The Tabasco is there to up the heat if neededDavidE - 11-30-2010 at 09:11 PM
La Viuda de Sanchez, chili de arbol. Bufalo salsa chipotle. La Valentina is popular slopped on top of fresh cut mango slices with a few dollops of
jugo de limon.
Like poor Texican chili con carne, really bad salsa can be made flaming hot to try and hide the taste.grace59 - 11-30-2010 at 09:28 PM
OK, so this isn't from Mexico, but...I really like Marie Sharp's Habanero Hot Sauce from Belize. Yum. Love the flavor...heat, too, but not
overwhelming.Sallysouth - 11-30-2010 at 09:38 PM
For a good chip and dip, try herdez, any kind,mixed with cilantro(or not) and some sour cream.Best with mexican packaged hard tortillas, broken up.Add
your fav hot sauce to taste.Also good with diced avocado...ah, the good ol days...Bob H - 12-1-2010 at 12:05 AM
This is the BEST hot sauce I have ever had the pleasure to buy and taste! And, I get it online, not necessairly from this link.
Pain is Good, Batch #114
Gotta try this stuff man...... WOW And, the flavour! Unreal...
It's got lots of flavor and is good used many ways...on eggs, in a quesadilla or to spice up a cheap frozen burrito.
But, my favorite thing is to make a delicious Barbacoa taco or burrito filling with it....I add it to some Hickory Bbq sauce, along with some lime
juice and left over Chicken or Roast Beef. Just warm it all in a skillet until sauce is reduced and thickened and meat is more tender. You don't need
a lot of the Bufalo to give it a delicious flavor. Start with a couple of Tablespoons of it and add more if you want more intense flavor.
You can also add it to Bbq sauce and use it when making BBQ chicken, tri-tip or ribs on the grill.
Miguelamo bajalearner - 12-1-2010 at 06:00 AM
Recently I have been enjoying Sriracha. It's the chinese hot chili sauce that I never really tried...Pompano - 12-1-2010 at 07:51 AM
I love cooking..and kitchens.
I'd like to 'stir the pot' a bit here..
One thing I have learned with regards to ..ah...certain 'ordinary' foods.
Here goes...I can eat any garbage, provided I sprinkle it with enough ketchup, mustard, Tobasco sauce, cayenne pepper, hot sauce..or any
other condiment which destroys the original flavor of the dish.
Sometimes HELL'SFIRE IS GOOD to mask the blandness of that burrito or chili. Of course it destroys your hair in the process....
However, now and then a good sauce is welcome..even though Co-pilot says, "These are ALL POISON."
For my money, this one has a unusual and great taste.
Quick plug for this kicka$$ sauce! While it won’t knock your socks off due to a blazing chili burn (thank God), it will do that for a
great full flavor profile – It has the perfect combo of sweet and tart from the raspberries & smokey spice from the chipotle.
For an amaaaazing spread, simply mix this sauce with cream cheese and serve with bagel chips. The bagel chips add the final missing salty component,
completing the flavor profile and lighting your mouth up… initiating some serious salivation! And for a gourmet touch, you can easily make your own
bagel chips: Just slice up a few bagels into rounds, drizzle with olive oil, sprinkle with sea salt, and bake them on a cookie sheet for about 15
minutes at 350 degrees. This raspberry chipotle spread and homemade bagel chips combo is a crowd pleaser for your c-cktail parties. Sometimes I would
just eat it plain...
As for where to find this tasty sauce… I bought it at an Albertson's in SD. Hope you enjoy this as much as I do...and to hell with the diet!
(..just don't mention to Co-Pilot that I posted this...shhhh)
MitchMan - 12-1-2010 at 04:04 PM
Tapatio. It's cheap, doesn't interfere with the other tastes and doesn't have the vinegar base that Tabasco has.motoged - 12-1-2010 at 04:13 PM
Roger,
Get some sun on that forehead, eh !
bajadock - 12-1-2010 at 04:45 PM
Quote:
Originally posted by bajalearner
Recently I have been enjoying Sriracha. It's the chinese hot chili sauce that I never really tried...
Sriracha is also my favorite hot sauce. First introduced to me at http://obnoodlehouse.com/ , in Ocean Beach.
For salsas, I like sampling homemade recipes. Just like beer and wine, there are too many salsas out there to enjoy. Gotta try 'em all.DENNIS - 12-1-2010 at 04:50 PM
Anything hotter than Macaroni and Cheese should be reserved for welding....not for eating.
Why do people get off on starting their cremation process in their mouth?Cypress - 12-1-2010 at 05:00 PM
Tabasco sauce has an interesting history. Made at Avery Island, Louisiana. Was first sold in perfume bottles right after the Civil War. The guy went
on the road and sold 600 bottles the first year, the rest is history.sanquintinsince73 - 12-1-2010 at 06:37 PM
Quote:
Originally posted by DENNIS
Anything hotter than Macaroni and Cheese should be reserved for welding....not for eating.
Why do people get off on starting their cremation process in their mouth?
Bro, I need to get some good stuff over to you. Next time I am in town I'll leave one at sharkeys with your name on it.
And, the flavour! Unreal...
