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How do you like your chilli sauce and how do you use it?

It's meant to be vinegary. It goes very well, unsurprisingly, with sweet and stodgy caribbean food.

Different pepper sauces for different foods, innit?
 
I'm in a bit of a chilli sauce rut I think. I've got some Tabasco (almost exclusively for virgin/bloody marys), some Encona, some Bajan pepper sauce which is very hot and also mustardy and to be honest I don't have much use for at all, and a bottle of Crystal Louisiana hot sauce which is a pretty standard condiment, you can slap that on anything.

I used to use chilli sauces all the time but nowadays it feels like if I have something that needs chilli, I cook it with fresh chilli, and if it doesn't, I don't want chilli sauce on it.
 
You too eh Fridge? Worryingly I seem to be accumulating fresh chilli plants, plenty of frozen chillis (bonnets, wirries, indian greens, birds eyes) and a good selection of dried chillis too. Dried mexican chillis (chipotle, ancho) are particularly useful
 
The best one I ever had was some homemade stuff someone I work with brought me back from Jamaica.

Looks great, smelled fantastic and was too hot to have neat. I could only cook with it but it was great when I did. It was also too thick to use as an actual sauce.

I still have some left but I've had it so long I'm not sure if it's safe anymore.
 
It's likely to be chilli and vinegar mate - I'm sure it'll be fine. No bacteria's brave enough to fuck with the bonnet. Taste it and see

TBH, my Guyanese stuff's in the same boat really - like fuck I'm going to throw it out though
 
I like this one:

274.jpg


Bit like Encona, but hotter, and tastes more of chillis.
 
tarannau said:
It's meant to be vinegary. It goes very well, unsurprisingly, with sweet and stodgy caribbean food.

Different pepper sauces for different foods, innit?
Click to expand...

Funny enuf it was one of the people (Guyanese caribean) that introduced me to chilli sauces who was the first to slag it off, "Too vinegary".:confused:
 
tarannau said:
It's likely to be chilli and vinegar mate - I'm sure it'll be fine. No bacteria's brave enough to fuck with the bonnet. Taste it and see

TBH, my Guyanese stuff's in the same boat really - like fuck I'm going to throw it out though
Click to expand...

Yeah, I'm sure it will be but to be honest I'm a bit scared of it!! The vinegar balance is good- not a strong taste of that at all.
 
Guyanese people generally slag off every pepper sauce that isn't homemade or doesn't contain wirries ime. ~

And clearly those big islanders (Jamaicans) can't cook or make sauce for shit. Bit of a partisan crowd tbh.

Either way, Encona's not a bad general commercial sauce, if not my own cup of tea. I don't agree with you on the vinegar, nor that Rajah stuff is any way an alternative option.
 
tarannau said:
Guyanese people generally slag off every pepper sauce that isn't homemade or doesn't contain wirries ime. ~

And clearly those big islanders (Jamaicans) can't cook or make sauce for shit. Bit of a partisan crowd tbh.

Either way, Encona's not a bad general commercial sauce, if not my own cup of tea. I don't agree with you on the vinegar, nor that Rajah stuff is any way an alternative option.
Click to expand...

I think there ar so many chili sauces they can please us all, i stick with Rajah and others and steer clear of Encona.:)
 
I can't stand encona and until reading this thread didn't know it was cos of the cheap vinegar taste. I also think it's too thick.

I generally buy tabasco but have have a few other good ones over the years which I can't the names of.
 
Some interesting views, ta. Glad not everyone just goes for the adrenalin hit of the super hot sauces 'cos although I like to make sauces which are hot they have to have depth and flavour to balance it.

My last one was a little like Encona in style but sweeter - more fruity. It was just a little too much of a vinegar hit for me though, I hadn't realised until now that was such a Carribbean-centric taste, but it makes sense. My next version will be using dried Mexican chillies as well as a very hot variety; I have 3 types to try it out with so I'll be making a jar of each for comparison.

More personal opinions and favourites please!
 
I forgot to say I use it as a general condiment. There's not much these days that tabasco doesn't enhance.

Not sure what we had in the summer but my partner bought this silly hot one. He didn't know this and splashed it on his pizza like it was his usual tabasco. He ended up rolling around the kitchen floor with the hiccups...:D

We took this sauce camping and his 8yr son tried a teensy tiny bit and was running around shouting 'drink drink'. It made a few other people eyes water too. My partners son is really intrigued my peppers and hot sauces and asks when will he be able to eat them.
 
tarannau said:
Reggae reggae isn't a pepper sauce though - it's unashamedly more a barbecue sauce with a little bit of pepper. Apples and oranges.

I can't say I'm the greatest fan of Mr Roots and his Reggae Reggae bandwagon, but even that gobshite wouldn't suggest it's meant to be a pepper sauce replacement.
Click to expand...

Why is he a gobshite? He seems alright :hmm:
 
Stuff the sauce, I tend to like chillies in oil that you get in the oriental supermarkets. Or that SE Asian stuff in the giant, clear plastic bottles.

My mrs, however, can't quite take that level of heat and she really likes that mild Mexican stuff - Cholula.
 
I currently have:

Tabasco
Tabasco chipotle
Crystal
Sweet chilli
Cajun power garlic hot sauce

At the moment I'm putting tabasco chipotle on almost everything. Crystal is for the guests who find tabasco too hot, tahi sweet chilli for dipping chips and mayonaise in and cajun power for adding to stuff I'm cooking.

I do need to get some more chilli oil though.
 
No, i'v just tried encona sauce again at the weekend and it was even worse than i remember, It tasted of some sort of super vinegar. following the posts and defenders of Encona sauces i thought i'ld giv it another go, it's in the bottom of my frij after all, i had already started using my Dunn River sauce so i had something to compare it out with. with an African meal which pretty similar to Jamaican food, rice, twice cook'd meat. fried plantain, boil'd green bananas, beans etc. very similar to Jamaican food and it still tasted shit! burny vinegar shit! and remeberi had another hot sauce to compare it with! it didn't compare!

Encona = Devil's piss!
 
BUMPITY BUMP BUMPITY BUMP....I'm looking for a tried & tested hot sauce to make. Anyone care to share your recipe please?
 
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