I need sauce

I love this stuff.

I need sauce too, but something specific. A couple years ago, I discovered something called Smokin' Joe Great Garlic sauce and it has since disappeared. I am afraid the company went belly up and that makes me sad because other orange colored garlic sauces haven't quite satisfied my palate. If you do happen to find a bottle, buy it and put it on grilled chicken. YUM

I think it would really work on OP's sandwich thing too.

If you can find it (amazon!) this stuff is awesome.

Ok first taste of the tiger sauce.

Certainly had a very good flavor and had just enough kick to let me know it's there. Call me a lightweight but I really wouldn't want to go much hotter. It's just not exactly what I was looking for. I'll keep searching until I find what fits.

The Green Sauce at Taco Bell is very similar to most of the green taco sauces if you want to give it a try without buying an entire bottle.

Pickapeppa is great for flavor without adding a lot of heat, and it's kind of an islandy, jerk flavor if you want a change from just hot sauce. Kind of like down island A1. They do make some flavor variations of it but you don't see them often.

Another hot sauce that I find I really like is the green Tobasco. It's a little milder and has more of a tangy flavor than the standard. I really enjoy it on mixed stuff like burritos and on eggs too.

This looks to me like it needs a Mexican Verde sauce. Varying levels of hotness.

Alternatively, you could go with some sour cream, or even a garlic Tahini sauce.

One thing that stood out to me was a lack of salt. You might even try that. Salt, in the right amount, makes food taste more like itself. Chemically it make the tongue pickup the other flavors better. Otherwise, food tastes flat and bland.

In reply to Wxdude10:

I really don't like salt. I avoid it as much as possible.

Nick (LUCAS) Comstock wrote: In reply to Wxdude10: I really don't like salt. I avoid it as much as possible.

Then you should probably avoid all the sauces mentioned on the last 2 pages.

In reply to ultraclyde:

If it's already in something then fine whatever. I'm certainly not going to add it to anything.

fritzsch wrote: Hot Pepper Plant This stuff is tremendously good. http://www.thepepperplant.com/shop.html

Came here to suggest this stuff. It's so good.

If you like the Sriracha, and even if you don't, this one's a beauty too

If you can get your hands on some of this

Then use your hand blender to turn it into a sauce/paste, it's pretty awesome. This, with an avocado, some ham, and a toasted bun make a killer sandwich

https://www.dollartree.com/Louisiana-Supreme-Original-Chicken-Wing-Sauce-17-oz-Bottles/p321041/index.pro

This is my go to sauce that I put on everything. It has a little heat but not overpowering. I have given people bottles of this and they can't get enough of it. $1 a bottle at Dollar Tree also.

Oh, side note.... if you try and eat million plus scovville hot sauce on an empty stomach, your face will be fine, but you will vomit in the mall parking lot 10min later.

Nick (LUCAS) Comstock wrote: In reply to ultraclyde: If it's already in something then fine whatever. I'm certainly not going to add it to anything.

Try adding it to the rice/beans/beans as you cook them. Just once--and use Kosher salt.

Do you like most meals that you eat out? It is likely because of either salt or butter. The amount of salt and butter in items at restaurants is astounding. It really is what makes the meal taste good, and when used in cooking, it doesn't have the same affect as salting your fries.

mtn wrote:

Nick (LUCAS) Comstock wrote: In reply to ultraclyde: If it's already in something then fine whatever. I'm certainly not going to add it to anything.

Try adding it to the rice/beans/beans as you cook them. Just once--and use Kosher salt. Do you like most meals that you eat out? It is likely because of either salt or butter. The amount of salt and butter in items at restaurants is astounding. It really is what makes the meal taste good, and when used in cooking, it doesn't have the same affect as salting your fries.

Pink rock salt. I get it in bulk at Costco. 3lbs of it or something was like 10 bucks.

pinchvalve wrote:

I love this stuff. Especially on pizza.

I'm a Texas Pete fan. Not too hot with a nice pepper flavor.

Listen, I get that you don't want to load up on the salt, but cooking entirely without it is like fighting with one hand tied behind your back--over something stupid. Salt isn't just an evil overindulgence, it helps foods brown, levens, and generally makes life less soul-sucking.

If you are dedicated to a low-sodium lifestyle, no problem; just use salt to finish foods. A little goes a long way, and bigger grinds deliver bigger taste with less salt.

Don't neglect pepper, either. Mrs. Salt and Mr. Pepper are married and travel the table together for etiquette's sake, but underlying the manners is a practical awareness of basic food seasoning that we've jacked ourselves away from. More the pity.

Margie

Marjorie Suddard wrote: Listen, I get that you don't want to load up on the salt, but cooking entirely without it is like fighting with one hand tied behind your back--over something stupid. Salt isn't just an evil overindulgence, it helps foods brown, levens, and generally makes life less soul-sucking. If you are dedicated to a low-sodium lifestyle, no problem; just use salt to finish foods. A little goes a long way, and bigger grinds deliver bigger taste with less salt. Don't neglect pepper, either. Mrs. Salt and Mr. Pepper are married and travel the table together for etiquette's sake, but underlying the manners is a practical awareness of basic food seasoning that we've jacked ourselves away from. More the pity. Margie

I will take your sage advice and try adding a little salt the next time I make something. It's not that I'm against salt, I just can't stand the taste of it. If I can get all of the benefits of it without actually having to taste it then there aren't any reasons to not have it I guess.

Don't go crazy with it, but you do need it. When you cook your rice, does the box ask for any? Check it.

Also, add some cilantro to that thing. And cook your rice/beans with onion and or garlic.

In reply to mtn:

Last time I made it I cooked the rice with chicken broth. I forgot that this time, and I only had about half the green chilis that I had last time.

Nick (LUCAS) Comstock wrote:

Marjorie Suddard wrote: Listen, I get that you don't want to load up on the salt, but cooking entirely without it is like fighting with one hand tied behind your back--over something stupid. Salt isn't just an evil overindulgence, it helps foods brown, levens, and generally makes life less soul-sucking. If you are dedicated to a low-sodium lifestyle, no problem; just use salt to finish foods. A little goes a long way, and bigger grinds deliver bigger taste with less salt. Don't neglect pepper, either. Mrs. Salt and Mr. Pepper are married and travel the table together for etiquette's sake, but underlying the manners is a practical awareness of basic food seasoning that we've jacked ourselves away from. More the pity. Margie

I will take your sage advice and try adding a little salt the next time I make something. It's not that I'm against salt, I just can't stand the taste of it. If I can get all of the benefits of it without actually having to taste it then there aren't any reasons to not have it I guess.

The reason to have it is salt amps up the flavors that are there. Salt makes the food taste like itself. Its affects the way your tongue and the flavor compounds react. A little goes a long way.