I haven't tried that with jalapenos. Estela will sometimes take a couple jalapenos, or chile de arbol (little bit hotter than a jalapeno), and stick them in the blender with either a couple of tomatoes and a clove of garlic (for a fresh red salsa) or with a couple of tomatillos (for a green salsa)
We use it when we make tacos or tostadas at home. Really good.
I like Tapatillo and Valentina.
"Milk is for babies. When you grow up, you have to drink beer" -Arnold
Really. I love TJs but am stuck on my staples with hot sauce (Cholula/Tapatio/Sriracha, Louisiana if it's going in a drink) as far as hot sauces go and never gave it a chance. Will have to try it.
DESPISE Tabasco, ugh, that stuff is awful.
What Franks are you guys getting for buffalo sauce? I tried one variety and it was really vinegary. Maybe I got a bad bottle or something.
Last edited by tomjonesrocks; 12-18-2013 at 04:11 PM.
I'm not hating on anyone's preference so I hope I don't sound like a salsa snob. I like the acidity coming from a lime/citrus instead of the vinegar. One of the reasons why I preferred some of the Texas barbecue sauces over the ones I had in the Carolinas, I think. The damn vinegar.
I agree with you in that regard. When I get Mexican I don't use tobasco. I like the authentic ingredients combined with a fresh squeezed lime. Pizza however, gotta have my tobasco.
I guess to some extent I do like vinegar. I use wine vinegar in a lot of my marinades, and also use it in the authentic ceasar dressing I make. I make authentic ceasar quite a bit. My family loves it.
What about those red chili flakes on your pizza? I got a Hawaiian from the local joint and I enjoyed the heat contrast with the pineapple.
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