Re: [CH] Cocula Sauce

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Chuck Demas wrote:
>That's the one with the wooden cap, IIRC.  Not bad, but not all that hot,
>and I decided the packaging was better than the sauce.  The wooden cap
>definitely makes it distinctive, but I wasn't very impressed with it.  I
>think I'd prefer Tobasco, and I'm not a big Tobasco fan. 

The one with the wooden cap is Cholula, a piquin sauce that I like for
breakfast on eggs.  You're right, not very hot.  It is one of the
vinegary ones (my tongue likes them on some things, eggs being one).  I
like it much better than Tabasco sauce, probably because I prefer
piquins to tabasco chiles.  The ingredient list on Cholula is different
than that which green posted for Cocula, too.  I have a vague memory of
Cocula having turned up on a Tex Mex restaurant table sometime in my
past, but have no recall of the flavor...makes me think I may not have
had a reason to remember it, perhaps...or it could just be the dreaded
CRS disease flaring up (Can't Remember S--t).  Green, have you tried
your economy bottle yet?
Deb in Houston

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