texas pete's 
its like a buck. i put it on almost everything. it even makes mac and cheese better. ive gone through a 1/4th of a bottle just making one burger. i love it man
i know they got all these keyosk's with special sauces you havent heard of they are hot as hell forget all that nonsense. just get some pete's
its like a buck. i put it on almost everything. it even makes mac and cheese better. ive gone through a 1/4th of a bottle just making one burger. i love it man
i know they got all these keyosk's with special sauces you havent heard of they are hot as hell forget all that nonsense. just get some pete's
RobFunk said:texas pete's
its like a buck. i put it on almost everything. it even makes mac and cheese better. ive gone through a 1/4th of a bottle just making one burger. i love it man
i know they got all these keyosk's with special sauces you havent heard of they are hot as hell forget all that nonsense. just get some pete's
texas pete is awesome!!
The best or hottest hot sauce is jerk juice from Jamaica. Derived from the hottest pepper the Habenero, a scotch bonnet type of pepper. I grew them a few times, traded them to Mexican restaurants for food. You put one taste of this on your tongue and you sweat profusely. They used 1 pepper per gallon of salsa. I have books on hot peppers, rating systems, countries of origin. Grew 10 different varieties. The Habanero and the Pequin were hottest by far. Crazy Jamaicans smoke a big spliff and the jerk juice opens their eyes.
Best Wishes...OF:howdy:
Best Wishes...OF:howdy:
Here you are, only takes one Habenero. What ever you do, after handling the pepper, do not rub your eyes or touch your RX member.
Jamaican Jerk Sauce
Makes 2 Cups
JERKING is actually a method of cooking in Jamaica. Typically chicken, pork roast, or cuts of goat are marinated in jerk seasoning—either dry spices or a wet marinade like this recipe—then roasted in a pit or grilled slowly over wood coals. Scotch Bonnet peppers are some of the hottest chili peppers in the world. You may substitute jalapenos instead. The best flavor for this jerk recipe is from whole allspice berries, which are also called pimientos in Jamaica. Whole allspice berries may be ground in a coffee mill or you may use ground allspice powder.
1 Scotch bonnet or jalapeno pepper, halved and seeded
4 scallions, sliced into 2-inch lengths
3 cloves garlic, peeled (1 1/2 teaspoons)
3 tablespoons freshly grated ginger (1 2-inch piece)
4 sprigs fresh thyme, minced
1 tablespoon whole allspice berries, ground in a coffee mill, or 2 teaspoons dried
Juice of 2 limes
1/2 cup ketchup
1/2 cup pineapple juice or tomato juice
In the bowl of a food processor or in a blender, process the Scotch Bonnet pepper, scallions, garlic, ginger, and thyme leaves until finely ground. Add the allspice, lime juice, ketchup, and pineapple juice and puree the mixture for 30 seconds, until well combined.
Recipe Bonus: Keep a batch of jerk sauce in your refrigerator; it will keep for up to a month. You may use it to baste everything from tofu chunks to poultry, seafood, or red meat while roasting or barbecuing. Its especially good when you marinate chicken, roast pork, or thick slices of tofu overnight. Grill, roast, or broil the following day. Serve with additional sauce for dipping.
Delicioso...OF:howdy:
Jamaican Jerk Sauce
Makes 2 Cups
JERKING is actually a method of cooking in Jamaica. Typically chicken, pork roast, or cuts of goat are marinated in jerk seasoning—either dry spices or a wet marinade like this recipe—then roasted in a pit or grilled slowly over wood coals. Scotch Bonnet peppers are some of the hottest chili peppers in the world. You may substitute jalapenos instead. The best flavor for this jerk recipe is from whole allspice berries, which are also called pimientos in Jamaica. Whole allspice berries may be ground in a coffee mill or you may use ground allspice powder.
1 Scotch bonnet or jalapeno pepper, halved and seeded
4 scallions, sliced into 2-inch lengths
3 cloves garlic, peeled (1 1/2 teaspoons)
3 tablespoons freshly grated ginger (1 2-inch piece)
4 sprigs fresh thyme, minced
1 tablespoon whole allspice berries, ground in a coffee mill, or 2 teaspoons dried
Juice of 2 limes
1/2 cup ketchup
1/2 cup pineapple juice or tomato juice
In the bowl of a food processor or in a blender, process the Scotch Bonnet pepper, scallions, garlic, ginger, and thyme leaves until finely ground. Add the allspice, lime juice, ketchup, and pineapple juice and puree the mixture for 30 seconds, until well combined.
Recipe Bonus: Keep a batch of jerk sauce in your refrigerator; it will keep for up to a month. You may use it to baste everything from tofu chunks to poultry, seafood, or red meat while roasting or barbecuing. Its especially good when you marinate chicken, roast pork, or thick slices of tofu overnight. Grill, roast, or broil the following day. Serve with additional sauce for dipping.
Delicioso...OF:howdy:
Also in one my trips to Antigua I got to bring a couple of bottles of this
http://www.susieshotsauce.com
For those of you who read therx from Antigua.....................ITS GREAT :aktion033
http://www.susieshotsauce.com
For those of you who read therx from Antigua.....................ITS GREAT :aktion033
