Hot Sauce Pick - Cholula

There are a ton of hot sauces on the market. Which ones are really worth buying? There are a number of factors involved, and ultimately individual taste is what it boils down to.

Do you like it mild with good flavor, or crazy hot with a bad taste? Do you like it salty, or do you want a more mellow flavor? Is vinegar good or bad in your book? As for me, it depends on what I am eating. When I am eating microwavable chimichangas or burritos, carne asada tacos, or fajitas, I almost always go for the Cholula.

Cholula has a great flavor and packs a decent amount of heat. It could be a little hotter in my opinion, but the taste more than makes up for it. I LOVE hot sauce. I love it HOT. I am not as crazy as some people I know, but I can handle a pretty high intensity. I don't want to sacrifice taste for heat though. This is why I don't like Tabasco all that much.

Cholula has a great flavor. It is imported from Mexico, so you know it is authentic. If you are looking for something with a kick that also tastes good, give this a shot.

Tri-Tip Quesadillas

See the post "Slow-Cooker Tri-Tip Recipe" for instructions on making the meat. With every great recipe comes the chance for great leftovers. This is how I made a quesadilla from the leftovers of my slow-cooker tri-tip.

• Slow Cooked Tri-Tip
• Medium or Sharp Cheddar Cheese (I recommend Tillamook)
• Flour Tortillas
• your favorite hot sauce

Quesadillas are really basic. Butter a frying pan and place a tortilla in the pan with a low flame. Heat the tortilla briefly and add the meat. Shake the pan every so often to keep the tortilla from burning. When the meat has begun heating up, add the cheddar cheese. Fold the tortilla in half and cook on each side. The quesadilla is done when the cheese is melted. Repeat for desired number of quesadillas.

Add some hot sauce, slice into wedges, and serve.