Wow - I never thought about putting hot sauce on a steak but I could see maybe putting it on a ribeye - I think the ribeye can stand up to some pretty agressive spices....I love to use it on steaks. Coat both sides of the steak with Chipotle Tobasco, let it work for a couple of hours follows by SPG. Grill over charcoal with red oak.
Bit late...Hi Anne
I found this recipe for making Sambal Oelek, and it looks easy enough. Question for you, the woman in the video goes to the effort of removing the skin from the tomato. Do you think it's necessary since it get ran through the processor?
Thanks AnneBit late...
Anyway, if you add tomato to sambal oelek, it becomes sambal tomat!
That doesn't answer your question. I make most of my sambals in a pestle and mortar, so there are always bits and pieces of skin, so in that case I wouldn't bother.
If you want a smooth sauce, there will be a difference. You can actually quite easily grate the tomato. Almost all skin will stay behind.
Yes.I have a question for those of you who like Tabasco. I'm not questioning your taste -- you like what you like -- but to me Tabasco has a distinct, pervasive flavor I find overpowers virtually everything I put it in, no matter how little Tabasco in how much chili (or whatever). One drop of Tabasco in a bowl of chili and I can tell there's Tabasco in there. It's not a horrible flavor, it's just that, to me, it becomes the predominant flavor. I spent hours developing complex flavor in that pot of chili and with one drop of Tabasco it's all faded into the background. I've not found any other hot sauce that does this.
So my question, well, a couple questions, are: is it like this for you and do you like this flavor so much you're happy to have it in whatever you put the Tabasco on?
I just ordered one too. I always get Beware but it’s way too hot for the wife. She does like the flavor, hopefully she’ll be able to handle the milder version.I went with Marie Sharp's mild habanero.
It's pretty darn good, plenty hot for me, I'm not into self inflicted pain.
Clint hasn't posted in over a year now, but Beware was his hot sauce of choice.I just ordered one too. I always get Beware but it’s way too hot for the wife. She does like the flavor, hopefully she’ll be able to handle the milder version.
I was going to say any Peri-Peri from S. Africa. You beat me to it. But there are different heat levels, if I remember correctly. If you've got the hottest, try it slowly. We've been a hot sauce family from before it was popular. Way back then, I thought nothing of slabbing on the hottest Peri-Peri onto the skewered grilled meat chunks I was about to eat. I recall needing to down 8 full pitchers of ice cold water afterward to regain a sense of normalcy in my mouth and to stop my eyes and nose from running.This one makes a good marinade (imho)