Have you ever wondered?

**Eli** · 10-19-2014, 06:34 PM

Originally Posted by Stainless

Send it over here. 😊

You can add the long green ones too if you don't want it to get to tomato'y. They are usually mild.

CH3NO2

I made my fish taco sauce. It's yummy, but has a kick and a punch. Lol

Sent from my Bat Cave

**C-2** · 10-19-2014, 06:50 PM

Originally Posted by Eli

I made my fish taco sauce. It's yummy, but has a kick and a punch. Lol

Sent from my Bat Cave

What do you put in it?

I usually just do a quick Mexican crème sauce, mayo/milk/lime juice and salt pepper.

Whacha got?

**Eli** · 10-19-2014, 06:51 PM

Originally Posted by C-2

What do you put in it?

I usually just do a quick Mexican crème sauce, mayo/milk/lime juice and salt pepper.

Whacha got?

Mayo, cilantro, jalapeño, lime, salt and pepper.

Sent from my Bat Cave

**riverrunner1984** · 10-19-2014, 07:12 PM

Originally Posted by C-2

Always wondered that too...fresh Jalapeno's vs pickled types, vs different pickled types where I see the most variance. IMO, there is no logical answer and if you are a foodie or cook, you know that's true. Sometimes Herdez Jalapeno's are totally flat, other times, watch out. Love the carrots too!

None of it matters though - these days I go straight to Sriracha, I think it's made with Thai chili's, which makes sense considering I can eat a ton of Kung Pao without the day fater issues. Mmmm, rooster sauce, makes anything taste like a spicy sushi roll!

Call me crazy but I like Sriracha on pizza! Lol