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My thoughts on a few new hot sauces.

Friday, June 29, 2012 by  
Filed under Daily Blog

June
29
2012
My current hot sauce collection.

My current hot sauce collection.

One of the easiest ways to jazz up and change the flavors of the foods you eat on a regular basis is by using hot sauces. I love trying new hot sauces because they are inexpensive, add practically no calories and they taste great.

Since my last blog about hot sauces I’ve discovered a few new ones that I wanted to tell you about.

Some of my existing favorites are Huy Fong Sriracha, Tabasco Original Flavor, Tabasco Green Jalapeno, Tabasco Chipotle, Cholula Mexican Hot Sauce, Valentina Salsa Picante and Frank’s RedHot Hot Sauce.

I’ve recently added Cholula Chili Lime, Cholula Chili Garlic, Cholula Chipotle and Huy Fong Chili Garlic Sauce to my collection.

Cholula seems to be incapable of making a hot sauce anything short of amazing. Their Chili Lime hot sauce is the newest addition to my collection, and it’s already almost gone. I’ve definitely been reaching for that one a lot lately. It’s fantastic on egg whites.

The Cholula Chipotle hot sauce has a different flavor than the Tabasco Chipotle, and I honestly couldn’t say one is better than the other. I appreciate them both, and so I use both of them about equally. I think of all my hot sauces, the two Chipotles are my favorites for egg whites. I’ve already blown through an entire bottle of the Cholula Chipotle, and I just started using it about 3 weeks ago. I can’t even count how many bottles of Tabasco Chipotle I’ve been through.

The Cholula Chili Garlic is somewhat similar to the original Cholula, but it really ups the garlic flavor. I love garlic, so this one hits the spot when I’m in the mood for extra garlic goodness.

Huy Fong Sriracha is the king of my collection. I use Sriracha on everything from a dipping sauce for my chicken breasts to my stir fries. I recently got my hands on jar of Huy Fong Chili Garlic Sauce,which has a chunky salsa-like consistency. Just like Sriracha, this sauce is very hot and packed with flavor. I put this on top of grilled chicken breasts (after cooking, just before plating) the other day and Lisa and I both loved it! Great stuff.

I should mention that Lisa picked up Kikkoman’s version of Sriracha for us to try. She saw it on sale at a crazy discount, so she figured why not give it a try? It’s horrible. It’s not worthy to even lick the boots of the real deal, Huy Fong Sriracha.

Do you have a favorite hot sauce not mentioned above, or thoughts on any of these? Post your comments below and let us know!

John Stone Fitness Comments

18 Responses to “My thoughts on a few new hot sauces.”
  1. I use the chili garlic you mentioned in my stir fry. I stir fry the chicken for a few minutes to mostly cook through, adding in chili powder and Tamari sauce (better than straight soy). Once that’s done, set aside and cook the onions and bell pepper, also coating with chili powder and Tamari, sometimes with some white pepper as well. When near done, add back the meat, Chili Garlic, fresh garlic, and grated ginger (grate from frozen to make it easier). Cook until done.

    Once done, I remove and add about 10g of peanut butter per serving + one pack of splenda per serving to give it a creamy consistency with a little bit of sweetness behind the heat.

    Love it.

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    • Andy, that sounds amazing. Please consider submitting that to the JSF recipe archive!

      I’m really glad you mentioned Tamari sauce. My brother and I were just talking about it last night, actually. I like soy, but even the low sodium soy is a little too salty for my tastes. I’m not directly familiar with Tamari, so I’m going to have Lisa pick some up when she goes shopping today. Thanks!

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  2. I like the Frank Red Hot Buffalo Sauce version for a different variant and it make my chicken breast taste like Buffalo Wings. I love the Tabasco Chipotle sauce.

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  3. You can also experiment making your own sauces from home grown hot peppers like John does. Blanch in simmering water to soften for about 4 minutes, add to food processor to blend smooth. Push through a strainer or chinois to remove the seeds and pulp. Add to a small saucepan and heat and add vinegar and salt to season to taste. I also recommend the canned chipotle’s en adobo. I usually puree it up and add it to sauces or fat free sour cream for example. I sub fat free sour cream for all mayonnaise applications.

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