Tag Archive | Cholula green pepper sauce

Cholula Green Hot Sauce

And the Lost Art of Thumping on the Bottom of the Bottle

It’s no secret around our house that I like spicy foods. Indian, Thai, Cajun, Mexican — I love them all, but not for the reason you might expect.

It’s the blending of spices rather than the heat that I love. And sometimes, the heat is merely a result of a particular blend of herbs and spices. Still, I must confess: a generous dash of hot sauce can take a boring meal and turn it into a culinary adventure.

Probably the most obvious example of this is Buffalo Chicken Wings. Since their introduction in a bar in Buffalo, NY — hence their name — they’ve pretty much become standard fare in bars, restaurants, Superbowl parties, and backyard barbecues all across America.

All because of the hot sauce.

But that’s not the only use. And while the sight of someone pouring ketchup on their scrambled eggs makes me queasy, I use hot sauce on my own eggs. Breakfast and brunch wouldn’t be the same without them.

Which Brings Me to the Point

I went grocery shopping the other day. One of the items on my list was a particular brand of hot sauce made right here in Rochester. I figured a local store would be a good source of local products, but alas! Top’s is not Wegman’s, and so I had no luck. I really needed to replace my Empty bottle of Frank’s RedHot, but I wanted to try something different.

When I saw the green bottle of Cholula, I made my choice. Poblano and jalapeño peppers! I was intrigued. I was already familiar with their original red hot sauce — indeed, I had had it on my omelet that very morning — so I figured I’d give it a shot.

I love it! My only complaint, if I can call it that, is that it’s a relatively thick formula compared with its red cousin. While the red comes out of the bottle with a few shakes, the green refuses to budge unless I hold the bottle upside-down and whack it on the bottom.

But it’s definitely worth it. It also happens to be the inspiration for this story, as the idea came to me over tonight’s dinner: sausage, hash browns, and eggs.