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"Bufalo" brand hot sauces

post #1 of 16
Thread Starter 
Are any of you fans of Bufalo brand hot sauces, as I am?

I love their red jalapeno sauce. Their chipotle sauce is also really good, but it's the red jalapeno sauce that really gets me going :crazy: I always have at least 5-10 hot sauces to choose from, in different styles. I like ones that aren't too vinegary. I say Bufalo is tops. Do any of you have another favorite?

Of course sambal oelek and sriracha and many others are here too . . . how do I define the genre I'm asking about? Well hey, why not just leave it wide open. I've rarely met a hot sauce I didn't like :D
post #2 of 16
I like the Bufalo chipotle. I don't care for the fake colors in their other products, althought the jalapeno tastes good. We also keep on hand in no particular order
La Victoria Salsa Brava
Melinda's XXXX habanero salsa ( my favorite habanero)
Herdez Salsa Casera, canned, hot. The canned version is hotter and cheaper than the bottled.
My own chiltepin salsa, made from ground wild chiltepin, vinegar, water and salt.
Various Tabasco versions, for the wimps who come by and the odd pot of dirty rice.
post #3 of 16
I like the Bufalo Chipotle. Good flavor.

The Tabasco products just taste Harsh to me. Fine for adding generic heat while cooking but definitely not a table condiment.

For flavor, Franks, Cholula Garlic, Panola These are all fairly mild and there's really quite a few others I enjoy as well. I can take quite a bit of heat without too much discomfort, I just don't particularly enjoy it like some of my friends do.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
post #4 of 16
I agree Tabasco in my mind is just hear with out flavor. I think it may be good for opening up bathroom drains. I like Tapatio it has flavor and a bit of heat..????????????????????????????????????? Does anyone have a milder Buffalo Chicken hot sauce recipe, to toss with chicken tenders. They call them chicken lips with a hot sauce, I'm looking to make this a bit more mild.............Thanks Bill
post #5 of 16
In Texas, tabasco is indeed a condiment. Right there on the table with salt and pepper. It may sound stereotypical but it's true, anywhere you go will have Tabasco hot sauce. Try the chipotle, I put that in mayo for a dip when my mom and I have shrimp boils.

Keeping with the subject however, I use Frank's buffalo sauce. It has a nice strong flavor. There was a sauce I tried not too long ago that had a subtle taste of chemicals, I should have made a note about it but it slipped my mind, anyone have an idea or similar experience so I can stay away from it?
It's a wonderful thing to be spoiled in the way of food.
It's a wonderful thing to be spoiled in the way of food.
post #6 of 16
A mild sauce for buffalo wings or tenders is a 50/50 mix of Franks hot sauce and butter. I use that often but I usually up the amount of hot sauce. I am in with others on Tabasco, its to vinegary and harsh. Franks is my main go to sauce but I am always trying others.
post #7 of 16
i prefer to make my own
post #8 of 16
Thread Starter 
How do you make yours?
post #9 of 16
Thanks Mary, I think the recipe is 1lb butter 2 cups Franks. I will try the 1 to 1....... Bill
post #10 of 16
I like hot sauce, keep a few on hand.

Seasoned veterans might notice that there is no bottle of Sriracha in the picture. I used the last of it this morning on my eggs, though I did think of digging the empty out of the trash just for this photo. A couple of my other favorites that I don't currently have on hand is Melindas, the stuff made with habaneros and carrots, not the wimpy stuff made with carrots and habaneros. And Inner Beauty - "Keep away from open flames, children and bad advice"

Food nourishes my body.  Cooking nourishes my soul.
Food nourishes my body.  Cooking nourishes my soul.
post #11 of 16
I like things hot. My home made chiltepin sauce is nearly as hot as the Melinda's XXXX, but those sauces with names that refer to gastrointestinal processes and Dave's Insanity sauce often have pure capsaicin added to them. Some of them taste like unbelievably hot burnt hair. Just nasty. Machismo and not much else. Tabasco in general is too vinegary, but I do like it in certain dishes like dirty rice. Their chipotle is ok, but thin.
post #12 of 16
Ok....I come from Buffalo. The typical degrees of heat are mild, medium and hot. Most if not all wing joints in Buffalo use Franks Red Hot sauce. Mild is typically 2/1 butter to hot sauce, medium 1/1 and hot is straight Franks. Other variations to the wing sauce is suicide, and the recipes to this sauce are as varied as the cooks that make up such concoctions. Some add white pepper and cayenne to jalapeno puree and Dave's Insanity.

As far as the Bufalo brand.......I have never seen it.....and I am some what of a dabbler in the spicy condiment.

A good brand of hot sauces that has a decent heat quotient and a good meassure of flavor.....Iguana sauces......nice product.
post #13 of 16
Thread Starter 
Thank you for the comments, everyone. Now there are some new ones I have to try :D I also didn't realize that Bufalo made sauces other than the jalapeno and chipotle ones.
post #14 of 16
Even though I'm from Louisiana, I have to agree that Tabasco is way over-rated. I do like the old work horses like Crystal brand or Louisiana Red Hot for certain things. They make a great michelada, for instance.

I love your commitment, OregonYeti! Everyone keep your eyes open for "Maya-Ik" from Guatemala. A friend brought it to me & it's instant addiction. I don't know if it's sold outside of Guatemala, though. It's similar to Bufalo chipotle, but more complex, less sweet, and just somehow more "right".

Those of you who love chipotle bottled sauces might want to experiment with making your own with canned chipotle en adobo. Blenderize it & add wine or vinegar or water to thin it, & tinker until it's to your taste.

Below is how I make bottled sauce. I used chile parados because that's what I had, but you could use chiltepin or cayenne or whatever.


This is much better with thoroughly ripe red chiles.

Put them in a saucepan with a clove or two of garlic, perhaps a tiny amount of oregano, a little salt & vinegar to cover. Boil.

Allow to cool, then blenderize the bejeezus out of it -- get it as close to a liquid as you possibly can.

Put the sauce into bottles -- preferably soy sauce bottles or the like that come with a detachable plastic insert for controlled pouring.

I keep this in the fridge, although the vinegar should act as a preservative. This stuff is really far superior to any bottled sauce you've ever bought.
post #15 of 16
Thread Starter 
What "commitment" are you talking about? I'm hoping this isn't spam . . .
post #16 of 16

No, no! I was talking about your commitment to heat with flavor -- it was a compliment!

Here is something I made with cabbage tonight that utilizes the smokiness of bufalo chipotle sauce or any similar sauce:

Saute chopped onions until almost brown in olive oil, then remove them to a bowl.

Add a little oil to the pot & throw in some cumin seeds. When they start sizzling, add coarsely chopped red cabbage. Replace the onions and cover the pot while you chop up some smoked turkey. (what I had -- you could use ham or smoked pork chop). Salt it if you wish.

Add the meat and some sage and a little water. Cover and reduce heat. Cook until cabbage is just this side of done.

Now add some grindings of black pepper, a little sugar and a couple of shakes of soy sauce plus a small glug of balsamic vinegar. Don't cover, just leave to simmer long enough for you to mix up @ a tablespoon of cornstarch with a good healthy squirt of chipotle sauce and some water. Add that to the cabbage, stir it through on high, then remove pot from heat as soon as the cabbage is nicely glazed.

This is a seriously good combination, if I do say so. I think if a person wanted something similar but didn't want the least bit of heat, a smokey flavored barbecue sauce could be substituted for the chipotle sauce, and the sugar left out entirely.
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