Dr. McDougall's Online Discussion Board

If so, what brand do you use? Do you make your own? I enjoy Tabasco and Cholula but really haven't looked at other brands. Should I be looking at other brands? Should I be making my own? I'd appreciate any info you would like to share.

Just avoid the ones from Mexico, I'm a big fan of the Huy Fong Foods brand since they're sourcing jalapeño peppers exclusively from only one local source in US:

Study: The Hidden Dangers of Hot Sauce
https://www.unlv.edu/news/article/study-hidden-dangers-hot-sauce

Some Mexican Hot Sauces Contain Lead, Study Says
http://www.huffingtonpost.com/2013/07/22/mexican-hot-sauce-lead_n_3635768.html

Study Finds Dangerous Levels of Lead in Hot Sauces From Mexico
http://www.nbclosangeles.com/news/local/Study-Finds-Dangerous-Levels-of-Lead-in-Hot-Sauces-From-Mexico-216629201.html

Be sure to read the labels. I made the mistake of buying LEE KUM KEE SRIRACHA CHILE SAUCE which claims NO ARTIFICIAL COLORS, NO ARTIFICIAL FLAVORS, GLUTEN FREE

And wow, one taste and I knew something was off and sure enough at the bottom of the INGREDIENTS list is CONTAINS FISH (ANCHOVY).

Plus now the moral trilemma: donate it to some unknown victim?, give it away with warning?, throw it away adding more plastic to the environment?

What would you do?

Dewayne wrote:If so, what brand do you use? Do you make your own? I enjoy Tabasco and Cholula but really haven't looked at other brands. Should I be looking at other brands? Should I be making my own? I'd appreciate any info you would like to share.

I love Cholula. We go through more of that than other hot sauces. I sometimes use Sriracha on Asian dishes. (Alternatively, we use Japanese pepper: Nanami Togarashi or Shichimi Togarashi) I sometimes use chile garlic sauce or sambal oelek or gochujang in cooking/recipes. I used to use Tabasco (chipotle and jalapeno flavors) a lot, but haven't bought those in some time (probably since I discovered Cholula ). Louisiana or Frank's hot sauce is good on things like red beans and rice, jambalaya, or veg gumbo.

Happy Herbivore recently reviewed some hot sauces: https://www.youtube.com/watch?v=9LL22vWu5nU

Other than making pico de gallo, the closest I've come to making my own hot sauce lately would be making sofrito. I used some manzana chile peppers in it. The ones I used were pretty hot, I guess. My fingers burned for 3 days after cutting them. http://www.specialtyproduce.com/produce ... rs_256.php

I like organic black pepper and organic habanero chili powder. I also have regular chili powder (organic) and crushed red chili (organic).

I love this tomatillo salsa:

http://thismessisours.com/recipes/roast ... llo-salsa/

I omit, of course, the salt and oil. It freezes well, so I make a lot and tuck it away (sometimes in ice cube trays, then pop out the frozen salsa into a bag or other container and back into the freezer.)

I'm also a fan of Cholula. Works great as a mid-hike snack on a sweet potato cooked that morning and tucked into the backpack while still warm!

This salsa recipe looks good and easy, and you can make it with different chiles/peppers. I'm going to try it one of these days.
https://richbitchcooking.com/2017/08/01 ... cipe-easy/

I recently became a Cholula fan. I also use Frank's Redhot Buffalo when I make Buffalo cauliflower bites. Trader Joe's used to have a yummy salt-free one, but it was discontinued. If you are in the Midwest, Local Folks Foods makes some great hot sauces, and they are very low sodium.

Hot sauce are overpriced. My 1 lb of organic habanero chili powder so far has lasted many years and I use it every day. Habanero is one of the hottest chilis on the planet so I am only able to use a little bit every day. San Mateo CA has a small restaurant (swingin door or prince of wales) offering the habanero burger challenge and I tried it 2x and every time I got diarrhea from it. Probably because of a lawsuit, they no longer offer the bhut jolokia (ghost pepper) burger. Bhut Jolokia is hotter than habanero. Current chili champion is Carolina Reaper and a new challenger is called Dragon's Breath.

Favorite for potatoes: Tabasco's Buffalo Sauce.

Best overall (great on potatoes, pizza): Clancy's Fancy, a brand made in Ann Arbor, Michigan, and not widely available.

Lead Contamination in Hot Sauces
https://nutritionfacts.org/video/lead-contamination-in-hot-sauces/
https://nutritionfacts.org/app/uploads/2017/08/Lead-Contamination-in-Hot-Sauces.mp4

They tested 25 different hot sauces, and about 9 out of 10 had detectable lead. But only four brands exceeded the FDA’s action level of 0.1 parts per million. But, that’s the candy standard; so, technically none of the hot sauces can be recalled off U.S. shelves. “Although…candy and hot sauce contain common ingredients,” there’s simply no hot sauce standard.

I would also caution that many of the barbecue and hot wing sauces have a substantial amount of oil. There is one I searched for for a long time because I tasted it at a friends house and thought it was the best wing sauce I had ever tasted. After months of searching I found it and read the label. It had oil rather high on the ingredient list. Broke my heart!
f1jim

You know it. The hotter the better. Like the sauna. dstewart love clancy's fancy, live near A2