Cholula Love

Get some.

www.eater.com/2017/11/13/16616690/crystal-hot-sauce-new-orleans-louisiana

'“I think this hot sauce is drinkable,” Guas says. “There’s just something about the blend and balance of vinegar to salt to heat. It’s perfect.”'


"Lieberman, who’s now the head chef of Rose’s Luxury in Washington, D.C., says Crystal continues to be his go-to hot sauce for classic Southern dishes, like a pickle-brined fried chicken dish that’s served nightly at the restaurant’s all-you-can-eat rooftop garden.

“It’s actually not that hot,” he says. “It has a ton of vinegar, salt, and it is a great consistency — what the French call nappe. It is also a beautiful texture and perfectly smooth, so it lends itself well to adding to other sauces, or mounting with butter, or a host of other useful applications.”

As it turns out, many well-known chefs gravitate to the bottle, and not just because it’s a good side or condiment. TV personality and celebrity chef Jeff Henderson uses the sauce religiously in his demonstrational cooking as a way to add subtle heat and flavor. Andrew Zimmern has lauded its “very beautiful hot pepper flavor.” Chefs who are in the Crystal cult repeatedly cite it as a versatile hot sauce with a slightly acidic and vinegary edge."