Best hot sauce in the LA area? Bottled or not.
Best hot sauce in the LA area?
Doesn't even have to be bottled or orderable, even if I can only get it on a taco from a certain cart or in a hamburger from Montebello or something, just tell me what the best hot sauces from the LA region are!
second chichen itza's habanero in a jar (haven't tried the bottled) - it is yum!
the best hot sauce, imo, are king taco's red and green sauces. they're totally different from each other, totally spicy, and totally delicious. sadly, i think the largest size they sell is a 5 oz cup.
i love the red, homemade, hot sauce that is served at the hungry pocket (across the street from santa monica college).
The hot sauce at the Carnitas Michaocan on the N/W corner of No. Broadway at 19th, north of Chinatown and just south of Lincoln Heights. Thin, brickred, smoky, spicy, complex and deliciously addictive.
The hot sauce at The Hungry Pocket is a brighter red, more of a sharp rather than deep spice, also very good. I don't know f they sell it separately.
Best bottled sauce I've found is Tapatio, with a good spice and very inexpensive.
i like sriracha alot, I would carry the bottle around with me if it was practical (instead I sometimes bring the chili sauces in packets from panda express). Sriracha has a good heat simultaneous with a really nice fruity bouquet.
There is a restaurant in Laguna Hills (near Lake Forest) area of Orange County called Break of Dawn. This is a breakfast and lunch place that is fairly well regarded on Chowhound. The chef/owner is a classically trained and seriously talented Vietnamese guy named Dee.
Chef Dee grows his own peppers and bottles a sauce that is used in his restaurant and served on the table as a condiment. It is amazing. You can tasted the peppers, heat and several layers of flavors in the sauce. This is a real deal, small batch, field to table experience in hot sauce.
I've always liked Bufalo brand chipotle sauce, which is pretty much pureed chipotles en adobo. A bottle will set you back less than two bucks, in most stores. Great as a sauce, great as an ingredient. Cam the Man takes it with him to college in Ohio, where you CANNOT get it.
Chichen Itza's habanero sauce is very good, but I've only had it while eating there.
Cam also speaks well of Taco Zone's, and Taco Villa Corona's hot salsa roja .
I am very fond of the bottled Castillo brand of sauces. I buy them at the local market here in Baja, but the label says that they are imported to the U.S. and just so you know my tastes, I like Sriracha hot sauce, but find it too sugary to use straight unless I need a "sweet and hot" touch. I find Tapatio bitter and do not care for Tabasco sauce - too harsh and vinegary.
1) "Castillo Authentic Mexican Hot Sauce, Salsa Picante". The color of the sauce is red, and the picture on the label shows chiles de arbol. 5 fld. oz or 150 ml. Spicy, complex and balanced hotness - this is my ketchup.
2) "Castillo Salsa Habanera, From the Hottest Chiles in the World". The color of the sauce is green, as are the habaneras pictured on the label. Open up the bottle and sniff, you will smell fruity, citrusy and spicy aromas, all balanced together. On tasting, your lips will tingle, but it won't give you heartburn. Also a 5 fl. oz. (150ml) bottle.
Cost for either in Baja, is about $0.50 U.S. per bottle.
The U.S. importer is: Mexican Spice & Food Co., PO Box 3301, San Luis, AZ 85349
re: Gypsy Jan
Additionally, I really like "Salsa de Chltepin, La India Brava,. 100% Chiltepin Molido" Productos Navojoa, Sonora, Mexico.
"Chiltepin, also called chiltepe or chile tepin (Capsicum annuum var. glabriusculum), is a species of chile pepper that is native to parts of the Southern United States (Texas, Arizona, and Florida), the Bahamas,Mexico, Central America, and Colombia. It is sometimes called the "mother of all peppers" because it is thought to be the oldest of the Capsicum annuum species. In 1997, two years after the Jalapeño was named the official pepper of Texas, Chiletepin was named "the official native pepper of Texas".
Tepin peppers, or "bird’s eye" peppers, are supposedly one of the hottest peppers in the world. Some chile enthusiasts argue that the Tepin is hotter than the habanero or Red Savina, although this is not supported by the pepper's Scoville score. These tiny peppers are about 3⁄8 in (0.95 cm) in diameter, round to slightly oval. The word "Tepin" comes from a Nahuatl word meaning "flea".
Tepins are extremely hot, measuring between 50,000 and 100,000 Scoville Units. In Mexico, the heat of the Chiltepin is called arrebatado ("rapid" or "violent"), because, while the heat is intense, it is not very enduring. This stands in contrast to the Chili Piquin, which is somewhat similar in size and shape to the Chiltepin, but delivers a decidedly different experience. Piquins are not as hot as Chiltepins (only about 30,000-50,000 Scoville Units), but they have a much slower and longer-lasting effect."
re: Gypsy Jan
Thanks for the info, Gypsy. I am going to try to grow my own Chiltepins this year from seed. My Guatemalan friends have some that they brought back with them in the fridge (in a bed of salt). Whenever I am over there, I get the carton and go to town eating them. They are so delicious and I have not found them available in any markets here. I hope I can get them to grow! But in the meantime, I am going to look for the salsa you mentioned - can you tell me where I can get it? THANKS!!
I really like the red salsa at La Estrella, but I always add salt to it (sev locations in Pasadena), the green avocado salsa at Las Fuentes in Reseda and the meduim and hot salsas at a place called Taco (something - king, factory?) in Chino Hills (in a shopping center next to this great sushi place we ate at a couple of weeks ago). Sorry, can't remember the name. I also like the table salsa at both Mijares and La Fiesta Grande in Pasadena. The salsa at Taco Lita in Arcadia is also pretty good (they told me to try it in a Bloody Mary, but I don't like 'em).
I found a phone number for the producer in a Mexican business directory. As you will see from my cut-and-paste, they do not have a web site listed. If you do a search on chiltepin salsa, you will find recipes listed. Here's the info on the producer La India Brava:
es la mejor salsa de sonora salsa de chiltepin hecha artesanalmente estamos ala orden mi nombre es juan pablo garcia tor
Categorías Adicionales: ,
Promoción: salsa de la mejor calidad
Fecha de Registro: 2007-07-06 00:00:00
Some of the very best hot sauce I’ve ever had can be found at:
216 N. Glendora Ave.
Glendora, CA 91741
… a wonderful, deliciously hot concoction made in-house. Perfectly balanced flavor and kick with a very forward, straight-up taste and medium-long finish, i.e., it doesn’t go on and on and on. Don’t know if it’s bottled for sale-to-go.
Please note that this is a hot sauce, not a salsa. I’m really uncertain of what you’re looking for so I took your request literally.
FYI, The Parlor is a beautifully charming wine bar and bistro in old town Glendora. Small but outstanding menu of salads, cheeses and small plates. Superb wine pairing suggestions by the waiter/sommelier (Ryan). The Parlor also features a small, but select, wine boutique. Elegant atmosphere and competent, attentive service.