Mexican Cooking (alt.food.mexican-cooking) A newsgroup created for the discussion and sharing of mexican food and recipes.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
LOU
 
Posts: n/a
Default Haberno Pepper Sauce

I love "Tabasco" pepper sauce on most types of meats, eggs but I refuse to
pay the high price.

Now the haberno pepper (even with seeds) suits my taste but I have searched
the net for a sauce very similar to the Tabasco sauce (I find lots of
haberno sauces but not even remotely connected to the consistancy of
Tabasco. Some have mayonise, some have other ingredients but nothing simple
like a pour on sauce (I hope I am clear).

Soooo, if by odd chance does someone have a simple (meaning not a lot of
ingredients and not expensive to make), I would appreciate it

THANKS!
  #2 (permalink)   Report Post  
David Wright
 
Posts: n/a
Default

On Thu, 16 Sep 2004 20:06:24 GMT, LOU > wrote:

>I love "Tabasco" pepper sauce on most types of meats, eggs but I refuse to
>pay the high price.
>
>Now the haberno pepper (even with seeds) suits my taste but I have searched
>the net for a sauce very similar to the Tabasco sauce (I find lots of
>haberno sauces but not even remotely connected to the consistancy of
>Tabasco. Some have mayonise, some have other ingredients but nothing simple
>like a pour on sauce (I hope I am clear).
>
>Soooo, if by odd chance does someone have a simple (meaning not a lot of
>ingredients and not expensive to make), I would appreciate it
>
>THANKS!


Well, Lou, your message is very clear, but I think it has nothing to
do with Mexican cooking. Why do *you* think it does?

David
  #3 (permalink)   Report Post  
David Wright
 
Posts: n/a
Default

On Thu, 16 Sep 2004 20:06:24 GMT, LOU > wrote:

>I love "Tabasco" pepper sauce on most types of meats, eggs but I refuse to
>pay the high price.
>
>Now the haberno pepper (even with seeds) suits my taste but I have searched
>the net for a sauce very similar to the Tabasco sauce (I find lots of
>haberno sauces but not even remotely connected to the consistancy of
>Tabasco. Some have mayonise, some have other ingredients but nothing simple
>like a pour on sauce (I hope I am clear).
>
>Soooo, if by odd chance does someone have a simple (meaning not a lot of
>ingredients and not expensive to make), I would appreciate it
>
>THANKS!


Well, Lou, your message is very clear, but I think it has nothing to
do with Mexican cooking. Why do *you* think it does?

David
  #4 (permalink)   Report Post  
Dan Abel
 
Posts: n/a
Default

In article >, David Wright
> wrote:

> On Thu, 16 Sep 2004 20:06:24 GMT, LOU > wrote:
>
> >I love "Tabasco" pepper sauce on most types of meats, eggs but I refuse to
> >pay the high price.


I think that it is reasonably cheap, given how little it takes most of the
time. Unless you use it by the gallon:

http://countrystore.tabasco.com/inde...6&moreid= C65

it's not that expensive. A 12oz bottle lasts me for a couple of years.

> >Soooo, if by odd chance does someone have a simple (meaning not a lot of
> >ingredients and not expensive to make), I would appreciate it
> >
> >THANKS!

>
> Well, Lou, your message is very clear, but I think it has nothing to
> do with Mexican cooking. Why do *you* think it does?



Because many Mexican hot sauces are very similar? I like Tapatio, which
isn't made in Mexico. It is very cheap, sometimes on sale for US$.50 for
5 oz, but a little less hot than Tabasco. My daughter likes Valentina,
which is made in Mexico. It is very mild and very cheap. We (or she) pay
about US$2.00 per quart. There are a number of other brands. We buy them
at the local supermarket in the Mexican food section.

--
Dan Abel
Sonoma State University
AIS

  #5 (permalink)   Report Post  
Dan Abel
 
Posts: n/a
Default

In article >, David Wright
> wrote:

> On Thu, 16 Sep 2004 20:06:24 GMT, LOU > wrote:
>
> >I love "Tabasco" pepper sauce on most types of meats, eggs but I refuse to
> >pay the high price.


I think that it is reasonably cheap, given how little it takes most of the
time. Unless you use it by the gallon:

http://countrystore.tabasco.com/inde...6&moreid= C65

it's not that expensive. A 12oz bottle lasts me for a couple of years.

> >Soooo, if by odd chance does someone have a simple (meaning not a lot of
> >ingredients and not expensive to make), I would appreciate it
> >
> >THANKS!

>
> Well, Lou, your message is very clear, but I think it has nothing to
> do with Mexican cooking. Why do *you* think it does?



Because many Mexican hot sauces are very similar? I like Tapatio, which
isn't made in Mexico. It is very cheap, sometimes on sale for US$.50 for
5 oz, but a little less hot than Tabasco. My daughter likes Valentina,
which is made in Mexico. It is very mild and very cheap. We (or she) pay
about US$2.00 per quart. There are a number of other brands. We buy them
at the local supermarket in the Mexican food section.

--
Dan Abel
Sonoma State University
AIS



  #6 (permalink)   Report Post  
Dan Abel
 
Posts: n/a
Default

In article >, David Wright
> wrote:

> On Thu, 16 Sep 2004 20:06:24 GMT, LOU > wrote:
>
> >I love "Tabasco" pepper sauce on most types of meats, eggs but I refuse to
> >pay the high price.


I think that it is reasonably cheap, given how little it takes most of the
time. Unless you use it by the gallon:

http://countrystore.tabasco.com/inde...6&moreid= C65

it's not that expensive. A 12oz bottle lasts me for a couple of years.

> >Soooo, if by odd chance does someone have a simple (meaning not a lot of
> >ingredients and not expensive to make), I would appreciate it
> >
> >THANKS!

>
> Well, Lou, your message is very clear, but I think it has nothing to
> do with Mexican cooking. Why do *you* think it does?



Because many Mexican hot sauces are very similar? I like Tapatio, which
isn't made in Mexico. It is very cheap, sometimes on sale for US$.50 for
5 oz, but a little less hot than Tabasco. My daughter likes Valentina,
which is made in Mexico. It is very mild and very cheap. We (or she) pay
about US$2.00 per quart. There are a number of other brands. We buy them
at the local supermarket in the Mexican food section.

--
Dan Abel
Sonoma State University
AIS

  #7 (permalink)   Report Post  
Harry G.
 
Posts: n/a
Default


"LOU" > wrote in message
news:1095365184.mYyIszuulGHa56e84NU8kw@teranews...
| I love "Tabasco" pepper sauce on most types of meats, eggs but I refuse to
| pay the high price.
|
| Now the haberno pepper (even with seeds) suits my taste but I have
searched
| the net for a sauce very similar to the Tabasco sauce (I find lots of
| haberno sauces but not even remotely connected to the consistancy of
| Tabasco. Some have mayonise, some have other ingredients but nothing
simple
| like a pour on sauce (I hope I am clear).
|
| Soooo, if by odd chance does someone have a simple (meaning not a lot of
| ingredients and not expensive to make), I would appreciate it
|
| THANKS!

Try "Franks". Not quite the heat of "Tabasco" but more flavor, IMO.


  #8 (permalink)   Report Post  
Harry G.
 
Posts: n/a
Default


"LOU" > wrote in message
news:1095365184.mYyIszuulGHa56e84NU8kw@teranews...
| I love "Tabasco" pepper sauce on most types of meats, eggs but I refuse to
| pay the high price.
|
| Now the haberno pepper (even with seeds) suits my taste but I have
searched
| the net for a sauce very similar to the Tabasco sauce (I find lots of
| haberno sauces but not even remotely connected to the consistancy of
| Tabasco. Some have mayonise, some have other ingredients but nothing
simple
| like a pour on sauce (I hope I am clear).
|
| Soooo, if by odd chance does someone have a simple (meaning not a lot of
| ingredients and not expensive to make), I would appreciate it
|
| THANKS!

Try "Franks". Not quite the heat of "Tabasco" but more flavor, IMO.


  #9 (permalink)   Report Post  
Harry G.
 
Posts: n/a
Default


"LOU" > wrote in message
news:1095365184.mYyIszuulGHa56e84NU8kw@teranews...
| I love "Tabasco" pepper sauce on most types of meats, eggs but I refuse to
| pay the high price.
|
| Now the haberno pepper (even with seeds) suits my taste but I have
searched
| the net for a sauce very similar to the Tabasco sauce (I find lots of
| haberno sauces but not even remotely connected to the consistancy of
| Tabasco. Some have mayonise, some have other ingredients but nothing
simple
| like a pour on sauce (I hope I am clear).
|
| Soooo, if by odd chance does someone have a simple (meaning not a lot of
| ingredients and not expensive to make), I would appreciate it
|
| THANKS!

Try "Franks". Not quite the heat of "Tabasco" but more flavor, IMO.


  #10 (permalink)   Report Post  
Uncle Bob
 
Posts: n/a
Default

If you are ever in Ft. Worth, there is a store just a block or two north of
downtown called "Pendrey's" (I think). It's expensive but it has virtually
every variety of hot sauce that's made including a lot of haberno based
sauces. Tabasco has a haberno sauce that's not too bad. You can probably
figure out why they are so expensive. Do you remember the story about the
woman in Albuquerque that bought hot coffee at a McDonalds?


"LOU" > wrote in message
news:1095365184.mYyIszuulGHa56e84NU8kw@teranews...
> I love "Tabasco" pepper sauce on most types of meats, eggs but I refuse to
> pay the high price.
>
> Now the haberno pepper (even with seeds) suits my taste but I have

searched
> the net for a sauce very similar to the Tabasco sauce (I find lots of
> haberno sauces but not even remotely connected to the consistancy of
> Tabasco. Some have mayonise, some have other ingredients but nothing

simple
> like a pour on sauce (I hope I am clear).
>
> Soooo, if by odd chance does someone have a simple (meaning not a lot of
> ingredients and not expensive to make), I would appreciate it
>
> THANKS!





  #11 (permalink)   Report Post  
Uncle Bob
 
Posts: n/a
Default

If you are ever in Ft. Worth, there is a store just a block or two north of
downtown called "Pendrey's" (I think). It's expensive but it has virtually
every variety of hot sauce that's made including a lot of haberno based
sauces. Tabasco has a haberno sauce that's not too bad. You can probably
figure out why they are so expensive. Do you remember the story about the
woman in Albuquerque that bought hot coffee at a McDonalds?


"LOU" > wrote in message
news:1095365184.mYyIszuulGHa56e84NU8kw@teranews...
> I love "Tabasco" pepper sauce on most types of meats, eggs but I refuse to
> pay the high price.
>
> Now the haberno pepper (even with seeds) suits my taste but I have

searched
> the net for a sauce very similar to the Tabasco sauce (I find lots of
> haberno sauces but not even remotely connected to the consistancy of
> Tabasco. Some have mayonise, some have other ingredients but nothing

simple
> like a pour on sauce (I hope I am clear).
>
> Soooo, if by odd chance does someone have a simple (meaning not a lot of
> ingredients and not expensive to make), I would appreciate it
>
> THANKS!



  #12 (permalink)   Report Post  
BillB
 
Posts: n/a
Default

On Thu, 16 Sep 2004 14:03:55 -0700, Dan Abel wrote:

> Because many Mexican hot sauces are very similar? I like Tapatio, which
> isn't made in Mexico. It is very cheap, sometimes on sale for US$.50 for
> 5 oz, but a little less hot than Tabasco. My daughter likes Valentina,
> which is made in Mexico. It is very mild and very cheap. We (or she) pay
> about US$2.00 per quart. There are a number of other brands. We buy them
> at the local supermarket in the Mexican food section.


One of my local supermarkets carries three types of Valentina.
The only one I've tried, supposedly the hottest (it says "Extra Hot"
on the label) isn't as hot as Tabasco. Although the label claims
that it contains only chile peppers, it seemed to have a slight
tomato-ey taste. Not bad though, and inexpensive. To pass Tabasco
on the Scoville scale, I'd guess you could add about 1/2 oz. of
Dave's Insanity Sauce to a 12 1/2 oz. bottle of Valentina.

Another brand carried locally is El Yucateco. Their "Salsa Picante
de Chile Habanero" is hot, but their "Salsa Kutbil-ik de Chile
Habanero" (Original Mayan Recipe) is hotter still, and thicker,
almost a paste, compared to the others.

  #13 (permalink)   Report Post  
BillB
 
Posts: n/a
Default

On Thu, 16 Sep 2004 14:03:55 -0700, Dan Abel wrote:

> Because many Mexican hot sauces are very similar? I like Tapatio, which
> isn't made in Mexico. It is very cheap, sometimes on sale for US$.50 for
> 5 oz, but a little less hot than Tabasco. My daughter likes Valentina,
> which is made in Mexico. It is very mild and very cheap. We (or she) pay
> about US$2.00 per quart. There are a number of other brands. We buy them
> at the local supermarket in the Mexican food section.


One of my local supermarkets carries three types of Valentina.
The only one I've tried, supposedly the hottest (it says "Extra Hot"
on the label) isn't as hot as Tabasco. Although the label claims
that it contains only chile peppers, it seemed to have a slight
tomato-ey taste. Not bad though, and inexpensive. To pass Tabasco
on the Scoville scale, I'd guess you could add about 1/2 oz. of
Dave's Insanity Sauce to a 12 1/2 oz. bottle of Valentina.

Another brand carried locally is El Yucateco. Their "Salsa Picante
de Chile Habanero" is hot, but their "Salsa Kutbil-ik de Chile
Habanero" (Original Mayan Recipe) is hotter still, and thicker,
almost a paste, compared to the others.

  #14 (permalink)   Report Post  
David Goldstein
 
Posts: n/a
Default

LOU wrote:

<snipped>


> Soooo, if by odd chance does someone have a simple (meaning not a lot of
> ingredients and not expensive to make), I would appreciate it


A quick google search yiedled this result:

http://www.recipegoldmine.com/condiments/cond23.html

> THANKS!


David

PS: The Habanero Sauce that I buy comes from the carribean. The brand
is Encona and it is very, very good.




  #15 (permalink)   Report Post  
David Goldstein
 
Posts: n/a
Default

LOU wrote:

<snipped>


> Soooo, if by odd chance does someone have a simple (meaning not a lot of
> ingredients and not expensive to make), I would appreciate it


A quick google search yiedled this result:

http://www.recipegoldmine.com/condiments/cond23.html

> THANKS!


David

PS: The Habanero Sauce that I buy comes from the carribean. The brand
is Encona and it is very, very good.






  #16 (permalink)   Report Post  
David Goldstein
 
Posts: n/a
Default

LOU wrote:

<snipped>


> Soooo, if by odd chance does someone have a simple (meaning not a lot of
> ingredients and not expensive to make), I would appreciate it


A quick google search yiedled this result:

http://www.recipegoldmine.com/condiments/cond23.html

> THANKS!


David

PS: The Habanero Sauce that I buy comes from the carribean. The brand
is Encona and it is very, very good.




  #17 (permalink)   Report Post  
Old Magic1
 
Posts: n/a
Default



"LOU" > wrote in message
news:1095365184.mYyIszuulGHa56e84NU8kw@teranews...
> I love "Tabasco" pepper sauce on most types of meats, eggs but I refuse to
> pay the high price.
>
> Now the haberno pepper (even with seeds) suits my taste but I have

searched
> the net for a sauce very similar to the Tabasco sauce (I find lots of
> haberno sauces but not even remotely connected to the consistancy of
> Tabasco. Some have mayonise, some have other ingredients but nothing

simple
> like a pour on sauce (I hope I am clear).
>
> Soooo, if by odd chance does someone have a simple (meaning not a lot of
> ingredients and not expensive to make), I would appreciate it
>
> THANKS!


I have tried these and they are great with any type food. The Tabasco Hot
Sauce you speak of is from Louisiana and is aged several years before it is
placed on the market.

Salpicon de Chiles Habaneros (Yucatecan Table Sauce of Chiles Habaneros)

3 chiles habaneros or gueros, roasted
2 medium chiles xcatiks or 4 chiles serranos, roasted
4 green onions, finely chopped
Juice of 2 Seville (bitter) oranges or 1 grapefruit
Juice of 1 orange
Juice of 1 lime
20 sprigs of cilantro (coriander), chopped
Salt to taste
For the garnish
2 small limes, thinly sliced
20 sprigs cilantro, chopped
Slice chiles habaneros and xcatiks in thin strips, and place in a clay,
ceramic, or glass bowl. Add onion. Add Seville orange juice, orange juice,
lime juice, cilantro, and salt. Stir. Macerate for 2 hours.
Garnish with limes and cilantro. Serve with meat, Yucatecan specialties, and
fish.
Makes 1 cup.

From: "The Taste of Mexico", Patricia Quintana,


Habanero Pepper Sauce

12 Habanero chiles, stems removed, seeded and chopped
1 tsp. ground cayenne pepper
1/2 cup chopped onion
2 cloves garlic, minced
1 Tbl. chili oil
1/2 cup white vinegar
1/4 cup lime juice

Sauté onion and garlic in oil until soft. Place mixture in blender with
chiles, and puree until smooth. Combine puree with vinegar and lime juice;
simmer 5 minutes to combine flavors. Put mixture into sterilized bottles and
seal.

Yield: 2 cups

Chili Oil

Makes 1 pint
Remove the stems and crush 12 Habanero peppers. Place in a medium bowl with
1 pint of olive oil. Stir, cover and let sit for at least 72 hours. Pour
through a fine-meshed sieve into a glass jar or bottle and cover.







--
Old Magic 1


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Roasted Red Pepper Sauce Travis & Jenn[_2_] Recipes (moderated) 0 13-04-2007 03:39 PM
Cod with Red Pepper Sauce AJ Recipes (moderated) 0 08-06-2006 09:32 PM
jar for pepper sauce pepperlady Preserving 0 26-09-2005 02:18 AM
Making Haberno peppers milder via fermentation in Saurkraut [email protected] Preserving 4 29-04-2005 07:14 PM
Pepper Sauce Erik General Cooking 10 29-01-2005 10:10 PM


All times are GMT +1. The time now is 06:54 PM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright ©2004-2024 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"