BajaNomad - Hot Sauce WITHDRAWALS! D.T.'s!

Hot Sauce WITHDRAWALS! D.T.'s!

DavidE - 4-22-2013 at 04:05 PM

As the British call it...

Ee's gone nitive I tell you...

I cannot find my favorite @#$%^&! bottled salsa anywhere! Not here, not in Vizcaino, Guerrero Negro, Santa Rosalia, Mulege. Not in the wholesale warehouses like Sonora, Sotres. NADA!

It's commonly found as SALSA LA VIUDA, and it is inexpensive. Found in the chain supermarkets. I could use three bottles, about two dollars worth.

Everything is "Habanero This" and "Habanero That". The hotter-is-better syndrome. Take garbage salsa, add white pepper and you have TAH-DAH! Habanero. All heat no taste.

Life SUCKS without salsa de chile arbol y piquin!

Harrumph!

Udo - 4-22-2013 at 04:11 PM

Send me a photo David and I'll bring it down with me at the end of June. I'll probably pick it up in Ensenada.

Quote:

Originally posted by DavidE
As the British call it...

Ee's gone nitive I tell you...

I cannot find my favorite @#$%^&! bottled salsa anywhere! Not here, not in Vizcaino, Guerrero Negro, Santa Rosalia, Mulege. Not in the wholesale warehouses like Sonora, Sotres. NADA!

It's commonly found as SALSA LA VIUDA, and it is inexpensive. Found in the chain supermarkets. I could use three bottles, about two dollars worth.

Everything is "Habanero This" and "Habanero That". The hotter-is-better syndrome. Take garbage salsa, add white pepper and you have TAH-DAH! Habanero. All heat no taste.

Life SUCKS without salsa de chile arbol y piquin!

Harrumph!

wessongroup - 4-22-2013 at 04:51 PM

There ARE really "important" things ...... just saying

DavidE and Udo

Gypsy Jan - 4-22-2013 at 06:26 PM

Here you go: http://www.alegrofoods.com/delaviudasalsa.aspx

Bajaboy - 4-22-2013 at 07:01 PM

Why not just ask your amigos at Miramar to order some for you?

Quote:

rts551 - 4-22-2013 at 07:42 PM

Chile de Arbole. Plant your own. They grow well in our area and can produce year around depending on weather (this year min quit for the winter).

Hook - 4-22-2013 at 08:50 PM

Some posts on the internet indicate that De La Viuda is sold in the US (for a lot more money) under the name of.......................Cholula!

So, if you can find Cholula, it's probably the same thing.

BajaNomad - 4-22-2013 at 08:52 PM

fish101 - 4-23-2013 at 08:01 AM

I put that ......... in everything...

desertcpl - 4-23-2013 at 08:15 AM

Quote:

Originally posted by Hook
Some posts on the internet indicate that De La Viuda is sold in the US (for a lot more money) under the name of.......................Cholula!

So, if you can find Cholula, it's probably the same thing.

yes I have several bottles of it,, love it

DavidE - 4-23-2013 at 09:32 AM

Awwww,

I saw the image and started salivating. Valentino para rebanadas de mango, pepinos rebanados, y elotes.

Cholula or de La Viuda para ostiones, huevos, mas...

Pero para Maria Sangradas TABASCO! Let's me be clear about that

DavidE - 4-23-2013 at 10:52 AM

Ayyyyy, Si el Inglés no se habla en muchos meses que se descompone. Disculpen los errores en la gramática.

I checked with Alimentos Sonora the biggest wholesaler in the region (San Quintin to Cd Constitución), and their proveedor cannot get it either.

Supermercados Gigante, Wal-Mart, Bodega Aurerra, etc. have shelves of it.

Tambien, se puede, also, you can find packages of gourmet hot sauce in Mexico Sam's Club and Costco at times.

But, Udo, señor salvador, you can if you wish bring four bottles.

I also am seeking fresh DILL SEEDS, about 4 ounces worth, black and yellow mustard seed maybe another two or three ounces - as a mix of the two. For my world famous dill pickles that just beat the pants off of BUBBIES! Fresh grape or oak tree leaves for tannin (entire leaves maybe a few gallon's zip lock worth. I am hoping to make some pickle treats for visitors desperate for good ones. If I can get enough supplies I can make sweet relish that'll knock your socks off! Refrigerate the pickles and relish in zip-lock bags and make available in the Miramar market. Nothing like fresh pickle "stackers" for a smoked yellowtail sandwich on a bolillo. I was taught the pickle recipe miracle by (no foolin') a Jewish Rabbi from Brooklyn! His son ran a deli there. The pickles really are outrageous.

wessongroup - 4-23-2013 at 11:26 AM

A first aid kit ....... outstanding

DavidE - 4-23-2013 at 02:44 PM

Better 'n a Last Aid Kit IMHO

Hook - 4-23-2013 at 02:53 PM

BUBBIES??? What the heck are those?

More importantly, can they hold a candle to whole Claussens? I've never seen a pickle that can.

Tbone - 4-23-2013 at 03:13 PM

The best pickles are Nathan's Gourmet Sweet Horseradish Pickles

DavidE - 4-23-2013 at 03:27 PM

Hook, think of Claussen's as being a YUGO

These things of mine are pure RR Rolls Royce

One, just one single difference is the salt. "They" use granulated Morton salt that comes in paper sacks like concrete. Mine have sea salt. The genuine article which contains a hell of a lot more than sodium chloride. You bet your sweet bippie genuine sea salt tastes different - better.

Second. "They" use dill seed. Old. Dessicated. I use the real thing. Dill herb cut minutes before it is stuffed in a jar. Their ingredients arrive in a railroad car. They use tannin powder. YUCKIE PUKIE! Oak or grape leaves have genuine kosher flavor as well as crispness.

Some chilled pickle slices, queso Chihuahua and tostadas. Now you talkin'

DENNIS - 4-23-2013 at 03:44 PM

If that salsa is hotter than a Dove Bar, keep it. I can't stand any of that stuff. It's nothing but the epitome of machismo.
I mean...if I wanted to be a fire-eater, I'd join the circus.

wessongroup - 4-23-2013 at 03:54 PM

How about "Lion Tamer" ...... as a second choice, if things get too hot :biggrin:

they are finding all kinds of "cool stuff" related to the capsaicin molecule's and it's interaction within the human digestion system, to start with, plus a lot more

Amazing what the America's evolved within the "plant" kindgom and its impact on the world

"STAT3 suppresses transcription of proapoptotic
genes in cancer cells with the involvement of
its N-terminal domain"

http://www.pnas.org/content/110/4/1267.full.pdf+html?sid=c01...

Keep them coming ...... usually have a: Jalapeno, Serrano, Anaheim and a Habanero (for flavor)

Here I am going out to check the "plants" :biggrin:

[Edited on 4-23-2013 by wessongroup]

DavidE - 4-23-2013 at 04:04 PM

Guess you didn't read my disparaging remarks about "Habanero" chile señor Dennis.

Salsa la Viuda is quite milder than Tabasco. I do like Tabasco de jalapeño which also is milder than red tabasco.

I've grown overly fond of amilentos enchilados, food with chile. But not drippings that mimic the alien's saliva on the movie "Alien", the stuff that burns holes through three decks of a spaceship.

DavidE - 4-23-2013 at 04:09 PM

Tannin makes the crunch. Also chilling the cucumber down to around 35 degrees before going into the jar with oak or grape leaves and other ingredients. By being incredibly picky in selecting only young fresh cucumbers, crisp is a given.

"SNAP!"

Hook - 4-23-2013 at 04:43 PM

So, are yours chilled during the pickling process or room temp, David?

Actually, if it's BA room temp, maybe that IS cold pickled. :biggrin:

DavidE - 4-23-2013 at 05:06 PM

Room temp. Actually at 50 it'll take 10 days I think. Four days at home in Las Peñas.

When the brine starts to get cloudy I'll invert the container.

But when they're through brining, into 38 degrees they go.

As a general rule Mexicans hate pickles as much as Americans hate sucking on a habanero chili.

Between spears, stackers (different recipe), sweet chips (yet another) dill and sweet relish there are enough ways to enjoy a cucumbers more than merely drenching it in Salsa Valentina.

DavidE - 4-23-2013 at 05:11 PM

Hey Wessongroup!

LOVE THE SPEEDO!

Sheeeit! That ain't hot! HOT(!) is when them flames is BLUE!

Bajaboy - 4-23-2013 at 07:42 PM

Quote:

Originally posted by DavidE
Ayyyyy, Si el Inglés no se habla en muchos meses que se descompone. Disculpen los errores en la gramática.

I checked with Alimentos Sonora the biggest wholesaler in the region (San Quintin to Cd Constitución), and their proveedor cannot get it either.

Supermercados Gigante, Wal-Mart, Bodega Aurerra, etc. have shelves of it.

Tambien, se puede, also, you can find packages of gourmet hot sauce in Mexico Sam's Club and Costco at times.

But, Udo, señor salvador, you can if you wish bring four bottles.

I also am seeking fresh DILL SEEDS, about 4 ounces worth, black and yellow mustard seed maybe another two or three ounces - as a mix of the two. For my world famous dill pickles that just beat the pants off of BUBBIES! Fresh grape or oak tree leaves for tannin (entire leaves maybe a few gallon's zip lock worth. I am hoping to make some pickle treats for visitors desperate for good ones. If I can get enough supplies I can make sweet relish that'll knock your socks off! Refrigerate the pickles and relish in zip-lock bags and make available in the Miramar market. Nothing like fresh pickle "stackers" for a smoked yellowtail sandwich on a bolillo. I was taught the pickle recipe miracle by (no foolin') a Jewish Rabbi from Brooklyn! His son ran a deli there. The pickles really are outrageous.

Did you ask Miramar? Plenty of people in BA head to Ensenada, La Paz, etc. Did you think to ask one of your neighbors?

DavidE - 4-24-2013 at 09:32 AM

Yes. It's seems that Mexicans do not include grocery shopping in the list of important things they wish to do up north. Clothing, electronics, electrodomesticos, bedding, visiting, si. Alimentos, No.

Miramar themselves have their hands full when returning. Unlike us free-as-a-bird non business people, their time includes hours and hours dealing with agencias aduanal stacks of paperwork and hours and hours of lost time. They have little time to divert coming or going for some bottles of hot sauce.

But thanks for the advice.

I must go myself sometime in June to retrieve medicines. Trips to Guerrero Negro and Sta Rosalia are killing me. "Pues lo siento señor, tenemos solo dos cajas de medicamentos le gusta. ¿Posibile en la semana proximo?".

I did computer maintenance and somehow wiped off all traces of contact for that package acceptance and storage place in Chula Vista. Renting a bodega would solve most of my "issues" as things can be ordered online. Getting Rx's for 90 days with three refills would resolve that point with a telephone call to the pharmacy notifying them that someone else will be picking up the Rx. Renting a bodega and establishing autopayment is one of my chief objectives.

Bob H - 4-25-2013 at 06:38 AM

My all time favorite hot sauce... "Pain is Good, Batch #114" Wow, it is awesome.

I was given a bottle of this stuff as a gift about 15 years ago and have been buying it ever since!!

http://www.hotsauceworld.com/hsw1871.html