I recently had a friend bring me a bottle of habanero sauce (Hog's Ass) from her adventure to New Mexico. The full title is "You can bite a hog's ass if ya don't like our garlic habanero sauce" from saucecrafters.com. I marinated chicken breasts in it and grilled them-delish!

It reminded me of the thread from last year on hot sauces, which I revisited, to see if it was recommended (it wasn't mentioned). So in case you missed it:

http://hv.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=0042v6

So many options, so little time...

-- Aunt Bee (Aunt__Bee@hotmail.com), August 04, 2001

Answers

Howdy Bee:

I make a lot of this stuff myself. Sometimes it works and sometimes it doesn't. It is tricky, pickling the stuff in ceramic vats for some period of time and not getting dangerous fungi. It works often enough that I get and endless supply. Some of the real folks age in oak barrels [like wine] ; I haven't gone that far yet. Man do I have a crop of carribean red this year. I tend to mix those with tomatoes. They are just too hot alone.

When cooking and using commericial stuff; I usually use Panola; I do have a large collection of stuff from all over the hemisphere.

Best Wishes,,,,

Z

-- Z1X4Y7 (Z1X4Y7@aol.com), August 04, 2001.