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FDA Recommends Adding Little Tabasco To That Bad Boy
(theonion.com)
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this post was submitted on 06 Dec 2024
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I love hot sauce. Tabasco absolutely has its place, but I could never commit to it as a universal sauce. The ripeness of green chiles, the floral bouquet of habanero, or the contrast of a fruit/pepper blend all surpass the high vinegar content of Tabasco.
Right now I’m hooked on The Bronx green sauce. It’s not very hot, but I can’t get enough of the flavor. I highly recommend it if you like green sauces.
I love vinegar, so I'm not mad at Tabasco, but if I want something vinegary and only kind of spicy, I'm going for Cholula. But anyone who thinks there's a universal hot sauce is crazy. Different flavor profiles compliment different things. I have a couple of green sauces, a mango habanero, a chipotle, some Frank's, regular and garlic cholula, sriracha (made by the original farm), and if we add spicy stuff that isn't technically hot sauce, the list gets even longer.
...I'm temporarily banned from buying any more hot sauce.
My wife loves hot sauce but her choices are... confusing. Like sure, I get it, you want more heat. But it's like she prioritizes heat over, y'know, a balanced and harmonious flavor profile. Like hey, maybe red pepper flakes would complement that pasta sauce better than whatever Tex-Mex sauce happens to be within arm's reach. Maybe that steak that I've been sous viding in garlic and herbs would taste better with fresh cracked pepper and horseradish then that mango habanero sauce.
Has she burned her taste buds off? I know some people are like that but I don't get it. There are so many hot sauces that you can make pretty much anything spicy AND flavorful.
She actually jokes that I did, since my spice tolerance is still higher than hers. She appreciates other flavors too, she just pairs things bizarrely