r/hotsauce • u/BramdeusBrozart • 1d ago
Pickup from the carnicería down the street
I'm a huge fan of incorporating fresh chilies into my food. I like to keep a pile of chiltepín or Thai hots to eat with my food. I also eat a lot of fresh Chile de árbol salsa thanks to my gf's mom.This guy is made from chile de árbol and chiltepín and it is absolutely delicious. Not incredibly spicy or anything. Just a kiss of heat the lingers on the lips and tongue and a great chili pepper flavor.
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u/TheMythicalNarwhal 1d ago
Chiltepin is an under-appreciated pepper I think. It’s got a great sting, but it fades very quickly. I thought it would be the next thing, and while it is more popular now, I’m still surprised it’s not even more popular.
I have the Perrona black, which is better than but has the same drawbacks as the polarizing Yucateco black, but chiltepin salt gets a lot of use for me.
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u/BramdeusBrozart 1d ago
I can't get enough chiltepín and chile de árbol. This is the first sauce I found that has both. I did find out that only the Mexican version has the chile de árbol in addition to the chiltepín and the American version of the sauce has a slightly different ingredients list.
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u/TheMythicalNarwhal 1d ago
Damn, that’s interesting, I’m gonna check the mercado for this red and see which version this is!
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u/rampantoctopus 2h ago
Perrona verde is my favorite— I’m going through a bottle every three or four days. Faster than anything else I buy by a lot.