- Thread starter Abuela
- Start date
Frank's Red Hot Sauce
because all of you muricans salivating over hot sauces here we started buying new stuff to try (usually our staple hot sauce was garlic tabasco). we also almost always have sriracha, i use it in thai/curries/chinese cooking. i really liked frank's, totally delish. choula is ok, we have garlic version now. we also tried lousiana sauce, it was good. however, we just bought very hot version of it and it's too spicy for me.
generally, i am a great fan of condiments. we have few fridge shelves stuffed with mustard, horseradish, hot sauces, mayo, sun dried tomato ketchup (yummy) and our new find, bolthouse creamy casears.
generally, i am a great fan of condiments. we have few fridge shelves stuffed with mustard, horseradish, hot sauces, mayo, sun dried tomato ketchup (yummy) and our new find, bolthouse creamy casears.
in this type of dishes i really like the fiery heat from sriracha. i made surprisingly good beef coconut curry soup few days ago and the curry paste base was backed by a whole array of other spices and products, from ginger sauce to tumeric.
but i stray from the subject. in all, from all hot sauces we have tried to far i like frank's the most.
I used to make my own hot sauce in the DR: peppers, onions, garlic, lemon juice, vinegar, honey, bit of brown sugar, bit of salt and ketchup all in a blender.
Living in the Netherlands with so many Indonesian and Suriname culinair influences there are tons of different hot sauces available. One of my favorite is the shrimp one.
Living in the Netherlands with so many Indonesian and Suriname culinair influences there are tons of different hot sauces available. One of my favorite is the shrimp one.
I like your recipe Frank, but skip the ketchup
Frank has been Dominicanized!!!!! (if that is a word)
Nope, I got this recipe from my first wife's grandmother and she was from Suriname. That country has a great cuisine and to compare it with the DR would be an insult for Suriname
It's great with the ketchup, it becomes part of the sauce and blends in really nice. Try it you'll see.
THE REAL FRANK HOT SAUCE:bunny::bunny::bunny:
Don't doubt that grannies sambal was good but don't underestimate mine. Saya bukan belanda.
If you like the Chinese Hot Mustard that they serve, you need to pick up some powder. All you do is mix with water to the right consistency and let sit for about 30 minutes. Let me know, I'll bring you down some. It's the real deal and will keep your sinuses cleared out.
It's like a nuclear blast in your head.
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It doesn't really go into a recipe. It's the same yellow mustard they serve as a topping in chinese restaurants or the little plastic packets that come with your take out chinese. You use it on egg rolls, rice, shrimp toast, etc. But usually it's not very potent. This stuff rocks.
i have had a lot of pepper sauces in my lifetime. *when you are from the caribbean, you get exposed to some really spectacular stuff. there is nothing, i mean nothing, that is even close to this sauce. it is pricey, but so is caviar. consider this to be the gold standard of hot sauce. everything else is just sauce...
https://www.amazon.com/Keith-Lorren...15137&sr=8-1&keywords=keith+lorrens+hot+sauce
https://www.amazon.com/Keith-Lorren...15137&sr=8-1&keywords=keith+lorrens+hot+sauce
