Hot Sauce Thread!

Out of context: Reply #96

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  • Nairn1

    Here's one to avoid, imho.

    On the ingredients is 'celery salt'. If you like Celery salt, which I do and have some of in stock in my kitchen, you might like it. Like, if you really fucking like the taste of celery salt, you'll like it.

    If you want a fermented hot sauce that perhaps has an interesting distant side note of celery salt - some vague, quizzical hint of celery salt - the you'll be disappointed.

    It's hot celery salt sauce. If that sounds good to you, then I heartily recommend you go out and buy a bottle.

    Otherwise, don't.

    Nairn 1Permalink
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    • El Niño Hot Sauce.
      Made in Haggerston, London,
      of course.      Nairn
    • fucking celery salt!?
      the work of the devil.
      yuk.
      add celery and salt ffs.
      what next, garlic powder?      hans_glib
    • eh, they all have their place. I mostly use fresh garlic, but also have garlic salt, 'Indian' garlic powder & garlic in a jar in the fridge.Nairn
    • But yeah, <this shit tastes like they've relied WAY too much on something I don't much think should be there in the first place.Nairn
    • You're right though - why not just make a soffritto variant from scratch? Lazy.Nairn
    • LolHayoth
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