| 5:03 pm on Oct 20, 2003 (gmt 0)|
I'll put my researchers on it, ASAP.
| 5:06 pm on Oct 20, 2003 (gmt 0)|
Hot Salsa and other chili products inflicts pain to which the body reacts with painkillers (morphine like natural stuff), the addiction comes from this stuff ;)
| 5:17 pm on Oct 20, 2003 (gmt 0)|
well said ulstrup!
| 5:18 pm on Oct 20, 2003 (gmt 0)|
I don't know about addiction, but a few years ago salsa surpassed ketchup as the leading condiment in the US.
| 5:31 pm on Oct 20, 2003 (gmt 0)|
|painkillers (morphine like natural stuff), the addiction comes from this stuff ;) |
hmm... is that what's responsible for that sated feeling after a few dips of relatively "hot" salsa? What's the "natural stuff" called?
| 5:32 pm on Oct 20, 2003 (gmt 0)|
>>What's the "natural stuff" called?
| 9:17 pm on Oct 20, 2003 (gmt 0)|
| 9:20 pm on Oct 20, 2003 (gmt 0)|
Just to name a few...
Tapatio, Franks Extra Red Hot, Tabasco, Louisana Hot (not hot, good flavor though), there are more, but way too many for me burned brain to remember.
| 9:23 pm on Oct 20, 2003 (gmt 0)|
Myself and a friend of mine like the kind that has the pic of the man screaming in pain on the bottle. Very very good. Does anyone recommend some REALLY hot ones to try? I'm definitely up for it and interested.
| 9:35 pm on Oct 20, 2003 (gmt 0)|
Not sure if these are available outside of Canada:
Dave's Insanity Sauce (Has mega warnings on the bottle ;))
Ass Kicker Roasted Garlic Hot Sauce (Has warnings, but not as many as DIS)
Both are very yummy, but use at your own risk! :)
| 9:46 pm on Oct 20, 2003 (gmt 0)|
Dave's insanity is frightening and painful, i love it. You can definitely get it in the states, I'm just not sure where. Any other recommendations?
| 10:03 pm on Oct 20, 2003 (gmt 0)|
|Louisana Hot (not hot, good flavor though) |
Louisiana Hot Sauce was made for applying liberally to split pea & bacon soup. MMmmmmm.... and here I am thousands of miles away from my split peas and crock pot. *sigh*
| 10:15 pm on Oct 20, 2003 (gmt 0)|
Coyote Cocina Chipotle Hot Sauce [salsakiss.com] is marvelous on scrambled eggs. It's from Santa Fe, NM. They also make a fire roasted salsa [www3.mailordercentral.com] that is so good it's almost a shame to eat it any other way but straight from the jar.
But my favorite of all is Coyote Cocina's New Mexico Green Chili Salsa [salsakiss.com]. It's like crack.
These salsas are usually available in the States at your local Whole Paycheck and other organic whole food type stores.
| 10:18 pm on Oct 20, 2003 (gmt 0)|
You're not a real addict until you make you own salsa.
If I could put salsa verde on Lucky Charms without having my girlfriend send for the men in the white coats and butterfly nets....
It taste great on turkey though. and stuffing. and mashed potatoes.... 8P
| 10:43 pm on Oct 20, 2003 (gmt 0)|
My favorite "quick" dinner is to throw some boneless skinless chicken breasts into a casserole dish, coat with fajita seasoning, and then cover in salsa and bake. Yummy! :)
| 10:49 pm on Oct 20, 2003 (gmt 0)|
Mmmm... chipotle adobo hot sauce... (don't recall the brand offhand). I buy it in the 'Mexican food actually imported from Mexico' section of the store at home.
Absolutely MADE for smearing generously on a big Angus beef ribeye about 1/2 hour before grilling... Why didn't I pack my hot sauce before I headed overseas? *snif*
| 12:12 am on Oct 21, 2003 (gmt 0)|
I thought this was going to be a thread about dancing :( What was I thinking?
| 12:27 am on Oct 21, 2003 (gmt 0)|
Chili salsa is for sissies! If you really want a buzz shake a little habanero sauce on your scrambled eggs for a nice morning wake up.
| 11:06 am on Oct 21, 2003 (gmt 0)|
|shake a little habanero sauce on your scrambled eggs |
Now that's what I'm talking about! You know, a good way to make mac and cheese a lot better is to 1. Pour tapatio liberally on it. 2. Devour!....
Hot sauce is good on just about anything! Haven't tried it on donuts just yet though... If anyone has let me know the turnout, really I am interested! ;)
| 11:18 am on Oct 21, 2003 (gmt 0)|
|You're not a real addict until you make you own salsa. |
I couldn't agree more - message 10 [webmasterworld.com]
The is nothing better than a fresh salsa that has had a few hours to meld.
I am for chips and salsa what Homer is for donuts :) Mmmmmmmmnnnnnn
Is it lunch time yet?
| 1:33 pm on Oct 21, 2003 (gmt 0)|
Hmmm... I'm confused. It seems like some folks are talking about salsa, which often served in bowls or applied in spoonfuls as a condiment, and hot sauce, usually sprinkled from a bottle as a seasoning. I guess there's a continuum, as I've had some thin, runny salsas that were hot enough to serve as hot sauce.
I'm kind of partial to thick salsas with big tomato chunks, served with heavy-duty tortilla chips. Sam's Club (warehouse store) has often sold really big containers of Pace Thick & Chunky, good texture though a bit mild in flavor. The huge container avoids any guilt feelings about consuming it by the bowlful. ;)
| 1:51 pm on Oct 21, 2003 (gmt 0)|
I BBQ'd Habranero hamburgers last night for dinner after reading this thread all night and let me tell you, they really hit the spot...
| 3:36 pm on Oct 21, 2003 (gmt 0)|
coconubuck, I'm getting a rush just thinking about habanero hamburgers on the grill.
| 4:34 pm on Oct 21, 2003 (gmt 0)|
Yea, I think we have two stories here: salsa and chili.
My favorite store-bought brand is "Green Mountain Gringo" salsa, the hot version. I like chunks of pepper, garlic, tomato, and all that, and won't buy anything that has tomato puree or some such nonesense on the label. (They're what canned spaghetti sauce is to Italian food.)
| 8:08 pm on Oct 21, 2003 (gmt 0)|
The smart thing to do with your salsa is to give it a generous splash of habanero sauce. You guests will not eat it. That leaves more for you.
| 8:50 pm on Oct 21, 2003 (gmt 0)|
|The smart thing to do with your salsa is to give it a generous splash of habanero sauce. You guests will not eat it. That leaves more for you. |
my husband does that sometimes and it works ;) We must have a couple of dozen different brands of hot sauce on hand - but we eat salsa all the time too - there's always some in the fridge.
LisaB (who is getting hungry)
| 9:38 pm on Oct 21, 2003 (gmt 0)|
Is that why you drank the beer so fast last night at my place? ;)