There was a special on one new station one evening with a big story about that special sauce. Talk about wild. The story was the makers of the sauces had a long time "hand shake" only agreement with a major pepper farmer out in California. Things were going well and then a big fight happened over costs during different issues like drought or too much rain etc... So the makers of the sauce ended up trying to produce their own peppers and this caused (somehow) a big court fight between the two families. The farmer and the makers of the sauces.
So I guess that means Huy Fong is now dependant on imported peppers.
Yeah, I'm more of a Tapatio fan, myself.
That's ok, because Flying Goose and Underwood Ranches are both better.
Used to love Tobasco. My old gut can't handle spices anymore! Ugh. Another thing defeated d by AGE!
Sriracha tastes best on Chinese food. I really like it on fried rice or lo mein noodles. Other hot sauces you mention taste best on American cuisine and Tapatio tastes best on Mexican dishes. I wouldn't like Sriracha on Mexican or most American dishes, and Tapatio won't be as good on Chinese. Tabasco wouldn't be as good on Chinese or Mexican. Etc.
I don't have that much experience with sauces, so I'll trust your word on that. I just grew up with Tabasco.
Me, too. I'm lucky to use up a bottle before it gets tossed.
Underwood Ranches
Cha is good stuff. I've settled on Tabasco Sriracha...it's excellent. Trader Joe's house brand is good too. I see one from Badia that I'd like to try too. I'll use Huy Fong if it's the only available but I'm done buying it.
