T4M* Posted July 9, 2022 Share Posted July 9, 2022 I can. Hopefully the philosophy is the sauce tasting good but paying the price later 🤣  @LUGR Quote Link to comment Share on other sites More sharing options...
KILZ FILLZ Posted July 9, 2022 Author Share Posted July 9, 2022 2 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted August 9, 2022 Share Posted August 9, 2022 Â Limited choices on the supermarket shelf, went with the chili garlic version for some fa-jy-tas tonight 3 Quote Link to comment Share on other sites More sharing options...
metronome Posted August 12, 2022 Share Posted August 12, 2022 Had this with some mozza sticks tonight and have to say more zip than I would have guessed. 3 Quote Link to comment Share on other sites More sharing options...
morton Posted August 12, 2022 Share Posted August 12, 2022 https://www.tajin.com/us/ Â 1 Quote Link to comment Share on other sites More sharing options...
KILZ FILLZ Posted October 7, 2022 Author Share Posted October 7, 2022 Got some Gucci      2 Quote Link to comment Share on other sites More sharing options...
T4M* Posted January 16, 2023 Share Posted January 16, 2023 Doing this Fajita Fiesta Set, one bottle a day.   For testing, Dab is first, applied to regular salted corn chips, and applied to food, hopefully as a good recommendation.  4 bottles have been tested so far, results after the 12th bottle. Here is the first set.   🥣🩸Sauces   Dab  3 1 Quote Link to comment Share on other sites More sharing options...
morton Posted January 16, 2023 Share Posted January 16, 2023 Somehow looking at a dribble of sauce on a greyed out man hand does not perk the appetite. Â Â 1 1 1 Quote Link to comment Share on other sites More sharing options...
T4M* Posted January 16, 2023 Share Posted January 16, 2023 I'll use a new template, dribble pics used to show Dab method for those that watch Hot Ones. 1 Quote Link to comment Share on other sites More sharing options...
KILZ FILLZ Posted February 6, 2023 Author Share Posted February 6, 2023 1 Quote Link to comment Share on other sites More sharing options...
morton Posted February 6, 2023 Share Posted February 6, 2023 it's alright but it is not true peri-peri. Quote Link to comment Share on other sites More sharing options...
KILZ FILLZ Posted February 7, 2023 Author Share Posted February 7, 2023 4 hours ago, morton said: it's alright but it is not true peri-peri. Do you have one I should keep an eye out for? Peri-peri is new for me 2 Quote Link to comment Share on other sites More sharing options...
morton Posted February 8, 2023 Share Posted February 8, 2023 Piri-piri is a special product in some ways, the pepper is from Africa so different than most which are from Asia. Also it is from Portugal, and I am no expert but it seems most hot sauces are from Asia, America or the Middle East.  Any product from Portugal should be good, it has been so long since I have had it that I forgot what my favorite brand is, these two are relatively easy to find and different enough to make trying each worth it. Neither are particularly hot, and although hot versions exist the typical is not super spicy.  When I was in Portugal 20 plus years ago if you were with a woman and eating piri piri everyone would joke that it was an aphrodisiac.  This one is a little hotter This one has a nice smokey flavor 1 Quote Link to comment Share on other sites More sharing options...
Joker Posted February 8, 2023 Share Posted February 8, 2023 Silly self-promotion. Late last year I did the label artwork for a new HAB Sauce flavor. Super-tasty, minimal heat. 3 Quote Link to comment Share on other sites More sharing options...
grim540 Posted February 8, 2023 Share Posted February 8, 2023 (edited) The one on the left (Pirates Lantern Baja Pepper Sauce)is the absolute best thing you can put on any type of hot or chili dog. Â The one on the right (Bravado Black Garlic Carolina Reaper Sauce) is great for wings. But I currently use a bit of it and my backyard garden peppers to give my spicy boiled peanuts that little extra kick. Edited February 8, 2023 by grim540 1 Quote Link to comment Share on other sites More sharing options...
KILZ FILLZ Posted February 8, 2023 Author Share Posted February 8, 2023 @mortonthanks for the breakdown. I’ll keep an eye out for piri-piri and avoid the peri-peri as a start Quote Link to comment Share on other sites More sharing options...
LUGR Posted April 5, 2023 Share Posted April 5, 2023 Was gifted this. Haven’t tried it yet.  2 Quote Link to comment Share on other sites More sharing options...
KILZ FILLZ Posted April 5, 2023 Author Share Posted April 5, 2023 2 Quote Link to comment Share on other sites More sharing options...
morton Posted April 5, 2023 Share Posted April 5, 2023 do you guys throw away got sauce when it is past expiry? what about when it turns brown? Quote Link to comment Share on other sites More sharing options...
KILZ FILLZ Posted April 5, 2023 Author Share Posted April 5, 2023 7 minutes ago, morton said: do you guys throw away got sauce when it is past expiry? what about when it turns brown? Nah man never. Not much in there that will do you harm past a lil expiration date Quote Link to comment Share on other sites More sharing options...
LUGR Posted April 6, 2023 Share Posted April 6, 2023 If the color changes, I get rid of it. Quote Link to comment Share on other sites More sharing options...
LUGR Posted April 6, 2023 Share Posted April 6, 2023 4 hours ago, KILZ FILLZ said:  On 11/13/2022 at 4:48 PM, LUGR said: Wild chilies   On 11/14/2022 at 5:47 PM, LUGR said: My harvest. Probably make some salsa or dry them for pepper flakes. May plant a few.   On 11/15/2022 at 5:53 PM, LUGR said: ^This is the type of pepper. https://www.pepperscale.com/chiltepin-pepper/ Related post from the Plants thread with some interesting history about the peppers in your latest hot sauce. Quote Link to comment Share on other sites More sharing options...
KILZ FILLZ Posted April 6, 2023 Author Share Posted April 6, 2023 1 hour ago, LUGR said: Â Â Â Related post from the Plants thread with some interesting history about the peppers in your latest hot sauce. Whoa dope!! Quote Link to comment Share on other sites More sharing options...
KILZ FILLZ Posted April 10, 2023 Author Share Posted April 10, 2023 2 Quote Link to comment Share on other sites More sharing options...
KILZ FILLZ Posted April 10, 2023 Author Share Posted April 10, 2023 6 minutes ago, nicklesndimes said: what peppers are used to give this heat? scotch bonnets? i heard they were common in jamaican/carribean cuisine... Â 1 Quote Link to comment Share on other sites More sharing options...
KILZ FILLZ Posted April 10, 2023 Author Share Posted April 10, 2023 14 minutes ago, nicklesndimes said: looks awesome I’m excited to try it Quote Link to comment Share on other sites More sharing options...
LUGR Posted May 3, 2023 Share Posted May 3, 2023 On 4/5/2023 at 1:53 PM, LUGR said: Was gifted this. Haven’t tried it yet.  This stuff has a nice flavor. Not too spicy and a bit sweet. It pours out super watery, which is weird to me (may be a regional style?). I do dig the flavor and balance though. Quote Link to comment Share on other sites More sharing options...
ndv Posted May 3, 2023 Share Posted May 3, 2023 8 minutes ago, LUGR said: This stuff has a nice flavor. Not too spicy and a bit sweet. It pours out super watery, which is weird to me (may be a regional style?). I do dig the flavor and balance though.  I am not much of a fan of hot sauce on the sweet side but I am gonna have to try it because I do like balance in heat amd flavor.   My question is what type of foods do you think would go best with this hot sauce? Scrambled eggs, fried potatoes, may be lasagna or spaghetti?  1 Quote Link to comment Share on other sites More sharing options...
LUGR Posted May 4, 2023 Share Posted May 4, 2023 22 minutes ago, ndv said:  I am not much of a fan of hot sauce on the sweet side but I am gonna have to try it because I do like balance in heat amd flavor.   My question is what type of foods do you think would go best with this hot sauce? Scrambled eggs, fried potatoes, may be lasagna or spaghetti?  I have enjoyed it on rice and potatoes because it absorbed into them. Didn’t really like it on eggs or dipping meat because it is watery and doesn’t coat nicely. I think the citrus in it is what triggers the sweetness for me. I just went and tasted a spoonful of it to have a pure taste. Spice, sweet and tangy. It’s from Florida and I dig it as something totally different than what I usually have.  https://www.pepperpotion.com 1 Quote Link to comment Share on other sites More sharing options...
ndv Posted May 4, 2023 Share Posted May 4, 2023 33 minutes ago, LUGR said: I have enjoyed it on rice and potatoes because it absorbed into them. Didn’t really like it on eggs or dipping meat because it is watery and doesn’t coat nicely. I think the citrus in it is what triggers the sweetness for me. I just went and tasted a spoonful of it to have a pure taste. Spice, sweet and tangy. It’s from Florida and I dig it as something totally different than what I usually have.  https://www.pepperpotion.com  Thanks for the link, I'll have to scoop some up. From the what you just said including the location of the suace, it sounds like it would go good with seafood, mainly crab and some fish. Which makes me think it may compliment gumbo or Étouffée 1 Quote Link to comment Share on other sites More sharing options...
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