Razor Clams.......can't beat em!

[Bird]

My wife likes ketchup with her seafood, but she won't touch the other stuff; no tartar sauce, no cocktail sauce, no horseradish. So I buy the ready made tartar sauce for myself, never made any. And I never bother with the ground horseradish. I like the horseradish sauce for my seafood, for prime rib, and I even like Arby's roast beef sandwiches with their horsey sauce.

 

[jerrybob]

Bird.....I like the horseradish too. Try the Chulula......I like hot so I put a little more than most folks but when I make it for others.....I go easy and flavor to their taste. Chulula is a hot sauce...like Tabasco but with better flavor. I add it to our quacamole, put it on eggs....most grocery stores carry it. Try it!

 

[Bird]

I don't think I ever even heard of Chulula, so I'll try to remember and check at the grocery store. I don't like things quite as hot a I used to, but I do still love cajun food with plenty of red pepper.

 

[RobertN]

Oh My! Don't classify Cholula with Tabasco

We have been Cholula fans for a long time. Although my wife like's Tabasco, I don't like how vinegar'y it is. If I use something "Tabasco'y", it's Franks Red Hot Sauce.

I like the more rounded flavor of Cholula, and Tapitio.

Bird.....I like the horseradish too. Try the Chulula......I like hot so I put a little more than most folks but when I make it for others.....I go easy and flavor to their taste. Chulula is a hot sauce...like Tabasco but with better flavor. I add it to our quacamole, put it on eggs....most grocery stores carry it. Try it!

 

[RobertN]

Cholula isn't that hot. But, it is very flavorful.

I don't think I ever even heard of Chulula, so I'll try to remember and check at the grocery store. I don't like things quite as hot a I used to, but I do still love cajun food with plenty of red pepper.

 

[jerrybob]

I agree Robert....Chulula isn't that hot but does have a good flavor. I do like hot.....my relish is ground up jalapeno peppers. Unfortunately.....my wife doesn't like hot at all. I always make two batches of almost any sauce we make.....one for her...one for me. I put jalapeno jelly on cedar planked salmon.....my o my....that's good flavor and eatin!

 

[tungularafishcamp]

The hottest thing about cholula is the lady on the label

 

[cqaigy2]

The hottest thing about cholula is the lady on the label

LOL, i think Cholula adds to much flavor and over powers the flavor of the stuff you put it on. Now Sriracha sauce doesn't seem have a fair amount of heat but doesn't over power the flavor.

 

[Bird]

I don't think I ever even heard of Chulula, so I'll try to remember and check at the grocery store. I don't like things quite as hot a I used to, but I do still love cajun food with plenty of red pepper.

Yesterday, I was in two different Walmarts and searched in the "condiment" aisle with all the hot sauces and didn't find Cholula. Early this morning I was in a Walmart and asked an employee and he showed me where it was in the next aisle over; the "Hispanic foods" aisle.:laughing: I'll have to give it a try the next time I have a shrimp cocktail, but today I had tamales with a hot dog chili sauce and I added a pretty liberal amount of Cholula; not really very hot, but a pretty good flavor.

 

[brin]

Anybody but me like Crystal Louisiana hot sauce....I love it...just hot enough ?

 

[jerrybob]

Glad you found it Bird......it isn't very hot but does add some nice flavor to things. Try is on eggs....pretty good. Brin.....yep.....the CL hot sauce is very good......I use it on oysters.....good stuff!

 

[Bird]

Yep, I had a shrimp cocktail today with my cocktail sauce of catsup and horseradish sauce and added a liberal dose of Cholula; pretty good.

 

[jerrybob]

Bird....that's great....glad you liked it! Now all you need are a few razor clams to go with that special sauce and you'd really be a happy camper! Enjoy!!

 

[Ed of all trades]

Around here in the mountains of Va the only sea food we can get is fish and mountain oysters, unless you go the the store.

 

[jerrybob]

Chulula on a mountain oyster......might be worth a try!

 

[Bird]

I've already posted that I added Cholula to my shrimp cocktail sauce and to the hot dog chili sauce I put on tamales, and liked both, but this morning I boiled a dozen eggs and made devilled eggs. And I added a tablespoonful of Cholula to the mix; just might be the best devilled eggs I ever made. In fact, I don't know about others, but I might like them even better if I'd used 2 tablespoonsful.