Sriracha shipment....

[Mark W]

Having grown up in Louisiana, I’m a hot sauce addict, but I never developed a taste for siracha.

 

[Mark W]

I think you could make a 5 gallon bucket with just one "Ghost" pepper !!
I grew some "Cubinas" next to the roses. They only get to be an inch long.
We would pack them in balsamic vinegar and and age them for a month.
Best used for making "Bloody Mary's", and a few table spoons into the
Deer chili......

Growing up we did pretty much the same thing with various peppers except for we used regular vinegar instead of balsamic. Tobasco peppers will make a nice batch without being crazy hot. We mostly used it on fresh cooked peas and beans or turnip, mustard, or collard greens.

 

[DGP4]

Growing up we did pretty much the same thing with various peppers except for we used regular vinegar instead of balsamic. Tobasco peppers will make a nice batch without being crazy hot. We mostly used it on fresh cooked peas and beans or turnip, mustard, or collard greens.

Thats the way my dad did it. These are Siling Labuyo chili peppers from the Philippines

 

[Big_Daddy]

The wife has been grinding Ghost chilies with Celtic sea salt old school mortar and pestle.
The natural salt is moist and receives the pepper well.

Because folks like the OP are pepper sauce hoarders. Lol

12 case pack of 28oz bottles from Amazon.....but they will cost you....$199.99 per case

 

[Bottom Fodder]

What's the "reason" for the shortage/ demand? 5 million illegals now buying it?

They receive it free upon entering, kinda of a warm welcoming

 

[muleystalker]

This is funny stuff, the original Sriracha originating from a gentleman who used to Long and Midrange tuna fish with us down out of San Diego,Ca. He made this sauce at home and would bring it on the boats with him. Mind you these fishing trips were anywhere from 5 days to 229 days strait on the boat, sometimes 300-400 miles south of Cabo San Lucas, the boat would leave from San Diego. this guy would bring this sauce and started sharing it with others on the boat, it caught on and pretty soon the word spread in the fishing fleet community. One trip the were sitting at dinner everyone talking and someone asked for him to pass the hot sauce when the cook told him you need to bottle and sell this stuff. We all started laughing and and trying to come up with a name, while it just so happens the boat we were on that trip was none other than the........ RED ROOSTER! And it's still produced in Southern California. Check out the links I posted to get an idea on how big the boat is and the type of trip it is, which the video.
https://www.redrooster3.com/


red rooster sportfishing san diego

 

[muleystalker]

They receive it free upon entering, kinda of a warm welcoming

It's an Asian sauce not hispanic.

 

[Konocti's Wigwam]

It's an Asian sauce not hispanic.

Vietnamese ketchup, is what it's called. FWIW, Sriracha rocks, unlike tabasco which mixes with ketchup like water and oil...Sriracha is ready to go!

I think that is why it's so popular in my area, it's mostly Asian. The other one I don't care for is the Filipino banana ketchup, I don't like the texture...

I like hot/spicy food. Thai, Indian, some Chinese...

OP, don't feel bad, I ordered Lipton tea recently to last a few months. I drink Liptons constantly...

 

[TrapperBR549]

Vietnamese ketchup, is what it's called. FWIW, Sriracha rocks, unlike tabasco which mixes with ketchup like water and oil...Sriracha is ready to go!

I think that is why it's so popular in my area, it's mostly Asian. The other one I don't care for is the Filipino banana ketchup, I don't like the texture...

I like hot/spicy food. Thai, Indian, some Chinese...

OP, don't feel bad, I ordered Lipton tea recently to last a few months. I drink Liptons constantly...

Why would you want to mix tabasco with ketchup?

 

[Mark W]

Why would you want to mix tabasco with ketchup?

I often mix hot sauce with ketchup.

 

[Konocti's Wigwam]

Why would you want to mix tabasco with ketchup?

French Fries! Call me the odd man out, I also use Thousand Island to dip 'em...or BBQ sauce...

 

[divingin]

I had to defend my Sriracha shipment (notice the spent brass)

I have to admit, I'm not a Sriracha fanatic like a lot of people.

After seeing a news article about bottles of the stuff going for $100 in some areas, I took a closer look at an 88 Ranch (or whatever it was) while I was in line to check out. A display had the large (14, 16 oz?) bottles for $9. No limit, as far as I could tell. The display was a case with the top cut away, 12 bottles still there. Appears to be no run on the stuff here in the East Bay area.

 

[BlueWater]

I think you could make a 5 gallon bucket with just one "Ghost" pepper !!

Yeah, some peppers can be really hot.

I make a big batch of soup a few times annually, with some habaneros, yielding about ~70 10oz servings. Greatest number of habaneros I've used in that one is 12. Habaneros, not the really hot peppers out there. Half that number, for that volume of soup, is plenty for most people; much beyond that causes "the sweats" for many. (Heck, I use a small habanero with a couple/three eggs, myself. Can't understand what all the hubbub's about. )

Locally, I've got a decent Asian grocer that stocks all of the fermented pastes, chili sauces and whatnot. It's fun to try out different ones. Some of those can be, uh, jaw-dropping. Love a bit of Korean gochujang (fermented chili paste). They carry mild, hot, and call-the-coroner hot. Just stocked-up with a new jug of the stuff. The "coroner" version. Yum.

For those who really want to experiment: The Big List of Hot Peppers @ CayenneDiane.com.

 

[Bc'z]

Yeah, some peppers can be really hot.

I make a big batch of soup a few times annually, with some habaneros, yielding about ~70 10oz servings. Greatest number of habaneros I've used in that one is 12. Habaneros, not the really hot peppers out there. Half that number, for that volume of soup, is plenty for most people; much beyond that causes "the sweats" for many. (Heck, I use a small habanero with a couple/three eggs, myself. Can't understand what all the hubbub's about. )

Locally, I've got a decent Asian grocer that stocks all of the fermented pastes, chili sauces and whatnot. It's fun to try out different ones. Some of those can be, uh, jaw-dropping. Love a bit of Korean gochujang (fermented chili paste). They carry mild, hot, and call-the-coroner hot. Just stocked-up with a new jug of the stuff. The "coroner" version. Yum.

For those who really want to experiment: The Big List of Hot Peppers @ CayenneDiane.com.

Send me a link to the chili paste.
We blew through this jar in a week, it reminded me of chili paste we get at a local Thai restaurant

 

[rjtfroggy]

I like some like hot peppers, but I want to be able to breathe or continue eating a meal. Tried a Carolina Reaper once and only once, hot doesn't describe it. Hottest pepper known to man so far.
Try and get some to compare to your favorite, you will be surprised at the heat level.

 

[WSnyder]

Why would you want to mix tabasco with ketchup?

Why wouldn’t you???

 

[rjtfroggy]

Why wouldn’t you???

My thoughts exactly.

 

[Fuj]

I'd throw a couple of Hungarian peppers along with a red onion
and a bottle of Heinz ketchup in the blender, then use that mix
to baste the chicken on the grill. Some of those Hungarians can
be a bit nasty however, stuff em' with deer burger and braise them
in crushed tomatos, then cover with mozerella......Me and food go
way back !!

 

[6ShotsOr5?]

My thoughts exactly.

Whataburger hamburger chain has spicy ketchup which is just ketchup with some Tabasco or some knockoff of Tabasco blended in. It’s really good with fries.

 

[TrapperBR549]

Why wouldn’t you???

No need to mess up perfectly good tobasco in my opinion.