hot-sauce what pepper is used in Tapitio sauce?
- Thread starter HotPeppas
- Start date
chile pequin and chile de arbol (if i remember correctly??) almost the same formula as Cholula but Tapatio is much better
i like it too!!
thanks your friend Joe
On the bottle, the only thing it said was "red" peppers.
I am a HUGE fan of Tapatio. It is my old standby. For what it is, it's perfect. Choulula is good, but slightly pales next to Tapatio.
I have to disagree. I am sorry, but I LOVE Cholula...
It says "red peppers" which means either:
A. A mixture of different red peppers.
B. One pepper that is based on market availability and can change per bottling.
C. One pepper, or peppers, that are unnamed for proprietary reasons.
So I don't think you'll ever really know unless they state it somewhere.
A. A mixture of different red peppers.
B. One pepper that is based on market availability and can change per bottling.
C. One pepper, or peppers, that are unnamed for proprietary reasons.
So I don't think you'll ever really know unless they state it somewhere.
I'd bet #1 & #3. Mostly proprietary reasons. Many companies will just say something like "herbs & spices" even if there are no herbs. Apparently this is a legal term that can be used as a catch-all for various ingredients. I could have done this with my dried peppers. But on my labels I chose to specify Cayenne, as that's one of the dried peppers I use that people are familiar with - feedback was that people wanted to know what kind of peppers are in the sauce they're buying, and I'm cool with that. I now list all of the fresh, roasted and some of the dried peppers. My mfgr thought I should just say "roasted peppers" and "hot chile peppers". I thought it was way too vague. I've left a little mystery, but at this point I'm not terribly concerned about someone reverse engineering my sauces. Maybe I should be? I'd rather people saw the kinds of peppers that are in there to know what they're getting. Transparency can be a double edged sword though...so I totally get what Tapatio is doing - I doubt it's seasonal because their sauces are remarkably consistent. More likely they just don't want someone trying to replicate their sauces (though plenty have tried - Choloula is close).
I bet it's because your heat tolerance has grown a lot since then...
I'm surprised you like this stuff. I just bought a small bottle to taste it after hearing about it here, and it tastes and smells like burger king bbq sauce but not as good.
Definitely it's been over 20 years since then, must be implanted memories.
Tapatio is not my favorite but at only a few dollars for a quart it's not bad.
Its delicious on bk chicken tenders and bk fries...
But tbh I like Kraft bottled BBQ ssauce A LOT on ribs esp. Its freakin amazing
midwestchilehead
Extreme Member
That explains a lot. Try some Blues Hog or some Butcher's BBQ sauce on your ribs. If you like Kraft, you will LOVE the others.
It is what it is. For me Tapatio is a standard for mass market hot sauce. I think it complements all kinds of foods well, but I wouldn't put it on a $30 new york strip. I'd absolutely douse a breakfast sammich with it though. It's a bold, salty, snappy, warm sauce with just enough heat to compliment eggs and sausage, or to add a sharp kick to tacos (especially if they already have a mild salsa fresca on them).
Like I said, it is what it is - for what it is I really like Tapatio. It is not for every food but what it works on it works really well. I applaud their consistency too.
excellent description. Useful - that fits it well.
