[!@#$%!]

hahaha! i like this thread


SAUCES

valentina (indeed. who needs ketchup?)

louisiana (for the traditional vinegary cayenne. awesome with beans) (and i prefer crystal but it’s vanished lately)

tabasco chipotle (1000x better than regular tabasco. it’s the best of the brand.) (glorious smoke. fantastic with fried eggs, steak, etc)

frank’s red hot (buffalo buffalo buffalo buffalo buffalo)

DRY/POWDERS

bueno red chile powder special reserve (deep beautiful flavor, best for stews and red chile sauce, but i will even use in ice cream)

bueno red chile powder hot (like the above, but more heat and less deep flavor)

bueno chile piquín (these are flakes for pizza, stews, sauces, etc)

cayenne pepper (more hest less flavor, essential in bloody marys)

tajín (chile powder, lime powder and salt. great on fresh fruits and veggies)

tajín habanero (even better)

not sure if it counts, but i store paprika and smoked paprika with the powders

IN JARS/PICKLED:

mezzetta yellow hot peppers (like pepperoncinis, but with a kick)

(also just finished a jar of sports peppers left from summer’s hotdogs. blended them into cream cheese with the radioactive relish. it was weird. ate it all).

505 green chile salsa (great for chips, or to slow cook a chicken with it and some beer in a hurry)

mother in law’s gochujang marinade (try it on your next pork roast)

eta: a horseradish-based “wasabi” thing

FROZEN

youn guns roasted red chile extra hot (inexpensive but surprisingly good)

bueno autum roast green chile (probably the best tasting one but not cheap)