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Originally Posted by MadMojoMonkey
Yeah, I can 2nd this.
The choices on the tables in the mexican restaurant at college were Tabasco or Tapatio, and so, OK, EZ choice... NOT Tobasco. I got to like Tapatio, and I agree with your assessment of vinegar-based sauces.
That said, I have Sriracha in my fridge now.
Oh yeah, make no mistake about it, Sriracha's still the big dick in town. There are just some foods where Sriracha doesn't quite match up as well as traditional hot sauces.
Eg: I make poorman's chorizo by buying cheap sausages and then marinating them in paprika mixed with hot sauce. Sriracha really doesn't work well with this. Also, it's not as good of a pairing with salsa verde.
But those are just the exceptions to the rule.
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