Search & Destroy: Hot Sauce

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Crystal's Louisiana Pure Hot Sauce
Frank's Red Hot
Red Devil Cayenne Pepper Sauce (comes in huge bottles)
Ass Kickin' Habanero Pepper Sauce

Destroy:

That green Tobasco crap. Also, the original Tobasco's goodness is not directly proportional to its popularity.

Ian Johnson (elmo oxygen), Saturday, 12 July 2003 18:12 (sixteen years ago) link

Destroy: All.

I like spicy foods, but not hot sauces.

fletrejet, Saturday, 12 July 2003 18:18 (sixteen years ago) link

I like Melinda's Habanero Sauce.

Yeah, I'm not so hot (no pun intended) on the original Tabasco anymore. Once you have a good punishing habanero sauce it's hard to go back.

Mr. Diamond (diamond), Saturday, 12 July 2003 18:19 (sixteen years ago) link

Search:

Tabasco. IS TOO :) Seriously, the original unadulterated Tabasco has a taste you'll simply never find in any other brand because of the three years of aging. That's why everyone else adds mangoes and onions and crawfish and stuff to theirs.

Tabasco Chipotle, the best chipotle sauce I've had.

Louisiana brand hot sauce, especially cayenne and habanero.

Dave's Insanity, the garlic one. Too hot for most uses, granted, but one of the few tasty insanely-hot sauces, for those of us who haven't burned our taste buds off in endorphin rushes.

Jump Up and Kiss Me.

Melinda's, the mustard one. Good on hot dogs, sausages, burgers, in sauces for ribs.

Sriracha, as previously praised on other threads, especially the green-cap brand.

Destroy:

Endorphin Rush, which just doesn't have much flavor.

Crystal -- except Crystal Cayenne Garlic -- and Frank's, because they just don't have much flavor and have that weird xanthan gum texture.

This pomegranate stuff I had once, don't remember the name, that had no real flavor except a burnt -- not smoked -- habanero taste, and something like fruit gone sour.

Purple Haze, which is made with cabbage, I think.

Most of the gimmicky "Monica's Blowjob Sauce" type ones, except Bayou Viagra and Texas Viagra (if those count as gimmicky in the same sense), both of which are tasty and from a company which makes legitimate sauces, not just joke sauces.

Most of the "look at the ingredient we managed to use THIS time!" sauces. Often, a good sauce does have some notable ingredient besides the pepper and vinegar -- habanero sauces work well when carrot is involved, tropical fruit works well with most peppers, and so on. "New England's Hooha Hot Damn Wappa Wappa Maple Syrup from Hell" hot sauce, made from maple syrup and capsaicin, would be stupid. And a lot of the gimmick-ingredient sauces are precisely that.

Tep (ktepi), Saturday, 12 July 2003 18:24 (sixteen years ago) link

Also destroy nearly anything sold as a wing sauce or marinade, because that's so frequently code for "contains lots of cornstarch and/or xanthan gum, and corn syrup."

Tep (ktepi), Saturday, 12 July 2003 18:26 (sixteen years ago) link

Tep is obv on drugs 'cause CRYSTAL IS KING OF HOT SAUCES. It's really vinegary and you gotta use a lot of it so every bite is subtly lip-burning. Mmm...

Melinda's is good for lots of rich heat to compete with rich food eg mac and cheese. Tabasco is kind of boring. Louisiana I think is the same idea as Tabasco but with a deeper flavor.

The wacky-flavored Tabasco is decent though.

adam (adam), Saturday, 12 July 2003 18:36 (sixteen years ago) link

Search: Siracha and Louisana brand Destroy: Tabasco and anything with crazy fruit flavors.

I wanna go hot sauce shopping with Tep.

That Girl (thatgirl), Saturday, 12 July 2003 18:39 (sixteen years ago) link

This is the thread where Adam and I DO BATTLE!

Crystal Cayenne Garlic is really, really good because that vinegariness comes out (the vinegariness is what I like with Tabasco; I do tend to reach for something else when I want a condiment and not just an ingredient or something for eggs, though). But the others ... the flavor isn't deep enough, so like you say, you gotta use a lot of it. If I'm putting it on a hot dog or something, that's not the best option.

(Crystal and Louisiana get major points for being dirt cheap, at least in LA -- like, 37 cents for a bottle cheap, c'mon.)

Tep (ktepi), Saturday, 12 July 2003 18:39 (sixteen years ago) link

Tep-and-DDG Fancy-a-Tequila-With-Your-Hot-Sauce. Rrawr.

Tep (ktepi), Saturday, 12 July 2003 18:40 (sixteen years ago) link

Vinegar is dud. What are you lot on?

I am aware that I'm not quite in touch with the spirit of this thread, but I love sweet chilli sauces from Thailand, Vietnam and Japan.

Also, nam prik rulex0rs.

Mark C (Mark C), Saturday, 12 July 2003 18:46 (sixteen years ago) link

DDG OTM re: Sriracha. Whoo acronyms.

I swiped one of those industrial-size bottles of it from our local stoner burrito shop (Kokopelli's, ugh) and it goes so so well on quesadillas/spaghetti/eggs/everything. Though it doesn't have the puckery quality that I like so much in Crystal.

adam (adam), Saturday, 12 July 2003 18:53 (sixteen years ago) link

Encona west-indian pepper sauce rules all

Ed (dali), Saturday, 12 July 2003 18:56 (sixteen years ago) link

Psh. Vinegar is an integral part of hot-food cuisine the world over! (Even nam prik is sometimes made with it, although not often, granted; but Thailand also has the sliced-chiles-in-vinegar condiment).

Vineg0r r0x0r.

Tep (ktepi), Saturday, 12 July 2003 19:03 (sixteen years ago) link

Sriracha, as previously praised on other threads, especially the green-cap brand.

The be-all and end-all.

Ned Raggett (Ned), Saturday, 12 July 2003 19:12 (sixteen years ago) link

Sriracha comes second only to encona

Ed (dali), Saturday, 12 July 2003 19:19 (sixteen years ago) link

http://store4.yimg.com/I/hotsaucecatalog_1742_701163

this stuff immediately sprang to mind. it's a bit salsa-ish, so i'm not sure if it counts.

i love the flavor of chipotle stuff too.

JuliaA (j_bdules), Saturday, 12 July 2003 19:31 (sixteen years ago) link

I do not dig chipotle. Smoky taste. .nah.

Best jarred salsa: Joe T. Garcias. Yum.

That Girl (thatgirl), Saturday, 12 July 2003 19:38 (sixteen years ago) link

No mention of Tapatio makes me sad. Tapatio is crazy cheap and tastes good on everything. If there isn't a bottle 32 oz of Tapatio on the kitchen table, it isn't home.

I also have a bottle of El Yucateco Habanero Green and Huy Fung Sriracha Hot Chili Sauce that get used pretty frequently. Don't understand those who go for the vinegary sauces. The taste overpowers everything else. I only like that stuff on eggs, and I will usually use Cholua Hot Sauce, which has the vinegar flavor but doesn't make everything taste like vinegar.

fffv (fffv), Saturday, 12 July 2003 20:07 (sixteen years ago) link

Yes Cholua also rocks. can't believe I forgot that one.. .

That Girl (thatgirl), Saturday, 12 July 2003 20:10 (sixteen years ago) link

The tricks to vinegar sauces are:

a) buy the ones which aren't thickened with things like xanthan gum, so that when you use them on anything wet, or as an ingredient in a sauce or marinade (Tabasco makes an excellent marinade for ribs or lamb, and is a good ingredient in a heavily-flavored brine for chicken or ham), the flavor blends in more and the vinegar dilutes.

b) if you want lots of heat and don't want lots of vinegar flavor, go with habanero (the one problem here is that there are very few habanero sauces on the market which don't combine the habanero with various other ingredients, so unlike with Tabasco proper, you aren't getting a pure pepper flavor).

c) even given a and b, if you like and are accustomed to vinegary flavors, you're gonna like vinegar sauces more than otherwise; vinegar is one of those flavors like cilantro, chile heat, and red wine, where if you're not used to it it stands out more sharply.

Tep (ktepi), Saturday, 12 July 2003 20:25 (sixteen years ago) link

Have I ever posted my recipe for vinegar chicken? I doubt I have, I don't think I've posted any of my recipes. It's the best thing I make except for my fake coq au vin.

Tep (ktepi), Saturday, 12 July 2003 20:26 (sixteen years ago) link

Anything made with scotch bonnet peppers...

cybele (cybele), Saturday, 12 July 2003 20:27 (sixteen years ago) link

I can't belive no one has mentioned Sylvia's Kickin' Hot Sauce. A favorite with the soul food cooks. Tony's Creole Seasoning is friggin' awesome as well. (in a hushed voice) someone seems to have had a horrible encounter with xanthan gum...best not to mention it around him..;]

django (django), Saturday, 12 July 2003 21:51 (sixteen years ago) link

Yeah, that came up a lot, didn't it? :) It's just one of those additives that's so common since the hot sauce boom, because it makes for quicker sauce preparation and market entry...

Tep (ktepi), Saturday, 12 July 2003 21:52 (sixteen years ago) link

I'm not sure if it's in Sylvia's...I don't think so. I'm not going to look though, i'd rather just keep the fantasy alive. Although it's hard to miss that texture. ech!

django (django), Saturday, 12 July 2003 22:05 (sixteen years ago) link

Pico Pica!

estela (estela), Saturday, 12 July 2003 22:26 (sixteen years ago) link

I gotta vote encona too (I first encountered it as a small child where I mistook it for ketchup and sloshed it merrily over my chips, this, in retrospect, was an error).

Matt (Matt), Saturday, 12 July 2003 22:37 (sixteen years ago) link

I'm a pretty big hot sauce fan. Sylvia's has great packaging but is farily mild and flavorless. Tapatio is probably my no.1 favorite.

Sean (Sean), Sunday, 13 July 2003 03:31 (sixteen years ago) link

I am currently having a burrito with Tabasco Chipotle, with Dave's Insanity Roasted Garlic on the side for dipping.

I forgot a sauce I bought today at this odd little grocery -- Lemon something something Peri-Peri. Looks good, for cooking with if not so much as a condiment. Has xanthan gum in it, though :/

(And just as I start to eat the burrito, Olivia NEwton-John's version of "Ring of Fire" starts up...)

Tep (ktepi), Sunday, 13 July 2003 03:35 (sixteen years ago) link

What ring would that be?

Sean (Sean), Sunday, 13 July 2003 03:37 (sixteen years ago) link

"That would be the butt, Bob."

("... and it burns, burns, burns ...")

Actually, anti-confession time: I have never once -- not from Taco Bell, not from "what are these 'Scotch bonnet' things, anyway? Well, I suppose I'll put a bowlful in the chili to find out," not from burritos of questionable pedigree, not from undergraduate experiments gone awry -- had that particular problem.

Tep (ktepi), Sunday, 13 July 2003 03:39 (sixteen years ago) link

And now we know.

luna (luna.c), Sunday, 13 July 2003 03:45 (sixteen years ago) link

You know, I advise (okay, this coming from a guy who watches 3 hours of Food Network a day, and drinks 4-16 beers while doing it) everyone just to make your own hot sauce. All you need is peppers, salt (maybe), vinegar, and a blender, and whatever specialty stuff you wanna bring into it. It'll be fresher-tasting, and you can customize it to the dish you wanna serve it with.

Also, try that Toad-Sweat (sweet habanero syrup/sauce) stuff on ice cream. It's WEIRD.

Helltime Producto (Pavlik), Sunday, 13 July 2003 03:58 (sixteen years ago) link

See, I tried that once -- this was some years ago, when Emeril did a show on it -- and it came out like crap. Bitter as all hell. I assume it was the peppers, but I don't know ... (he did it with roasted dried-and-reconstituted chiles, so that's what I did.)

I've made hot sauces since, just not that way. Pureed pickled peppers or chipotles, vinegar as needed, roasted garlic, and so on. Comes out thicker, but it's tasty enough (and usually very strong).

Tep (ktepi), Sunday, 13 July 2003 04:04 (sixteen years ago) link

Garlic, yeah. I advise garlic for just about any kinda sauce you do. I keep like 4 bulbs handy at any one time. Just think if I lived near Gilroy CA... My house would be decorated in it.

Helltime Producto (Pavlik), Sunday, 13 July 2003 04:43 (sixteen years ago) link

My girlfriend doesn't understand why I buy garlic by the bag and am not just content with the little jars of pre-minced stuff (which is fine for quesadillas or whatever). And then I make minestrone and roast two of the bulbs for it, and go, "See?"

(There's no hot sauce in the minestrone ... oh! But one of the Cheap Cooking Things I used to do with the ex was roasted a bulb of garlic and just cover it in Tabasco. Bam, you got dip, or sauce, or whatever.)

Tep (ktepi), Sunday, 13 July 2003 04:45 (sixteen years ago) link

*Sigh* ... What the hell am I doing in New Orleans? I don't get drunk, I don't have much interest in music and my taste in food is bland as hell. Although since moving here I have acquired a taste for spicy things. My palette is not sophisticated enough to tell the difference between hot sauces, though. If it makes stuff kinda hot and spicy without setting my mouth on fire or whatever, that's good hot sauce.

jewelly (jewelly), Sunday, 13 July 2003 05:02 (sixteen years ago) link

It's too bad Bayou Country doesn't have the kind of hot sauce sampling it used to, but hie thee hence anyway. You can try six or seven of their sauces on popcorn (and a dozen or so more down at the French Market, before the flea market).

Tep (ktepi), Sunday, 13 July 2003 05:12 (sixteen years ago) link

here i am thinking Sylvia's is some wonderful thing....of course I also thought "The Neverending Story" was scary when I was younger..

django (django), Sunday, 13 July 2003 05:16 (sixteen years ago) link

There was a silly article in Where Y'at (aka Where's the Gambit) a couple months ago about the Melinda's people and the New Orleans hot sauce underground--I'll see if I can find it.

adam (adam), Sunday, 13 July 2003 05:24 (sixteen years ago) link

New Orleans hot sauce underground! How the hell was I not a part of that?

Tep (ktepi), Sunday, 13 July 2003 05:46 (sixteen years ago) link

"Burned At The Stake" is a habanero sauce that is really thick and has a great flavor.
burned_at_the_stake.jpg

rat, Monday, 14 July 2003 00:22 (sixteen years ago) link

five years pass...

http://www.peppersofkeywest.com/images/product_images/psychosoy2.jpg

habanero soy sauce

this is seriously the greatest product of all time

Whiney G. Weingarten (J0hn D.), Saturday, 28 February 2009 22:48 (ten years ago) link

wow really?

f f murray abraham (G00blar), Saturday, 28 February 2009 23:24 (ten years ago) link

soy psycho

its gotta be HOOSy para steen (BIG HOOS aka the steendriver), Saturday, 28 February 2009 23:27 (ten years ago) link

they never sell shit like this in london :(

just sayin, Saturday, 28 February 2009 23:34 (ten years ago) link

Man, Tep had terrible taste in hot sauce (except for Sriracha).

if you don't stan for something, you will fall for anything (roxymuzak), Saturday, 28 February 2009 23:38 (ten years ago) link

I like that Rhino Peri-Peri shit, too.

if you don't stan for something, you will fall for anything (roxymuzak), Saturday, 28 February 2009 23:38 (ten years ago) link

no

sleeve, Sunday, 1 March 2009 00:06 (ten years ago) link

Also, extremely hipster voice: secret aardvark

and tbh the hot ones house sauce, Los calientes, is also good

gbx, Monday, 18 February 2019 00:45 (seven months ago) link

I live in NO,LA, the home of Crystal, and I don't like it. If I want a pepper flavored vinegar, I could concoct one pretty easily.

Tabasco is overpriced.

"Louisiana" brand hot sauce is all the aged-pepper flavor of Tabasco, without so much vinegar as in Crystal. It's cheap. It's my go to.

The best hot sauce distributed from Louisiana remains Melinda's, a Belizean/Caribbean style hot sauce where the peppers are sweetened with carrots and tartened up with lime juice. Made in Costa Rica, distributed from a warehouse near the New Orleans airport. It's not the right sauce for Monday red beans and rice. But its the right hot sauce maybe 30% of the time.

I keep Huy Fong Sambal Oelek, Huy Fong Sriracha, La Costena chipotles in adobo, Melinda's XXX, and Louisiana brand hot sauces in the house at all times. They're all good. The sambal oelek is the most useful in general cooking and Mediterranean dishes like hummus bi tahini, the chipotles in adobe in Latin dishes, the Louisiana brand in Creole dishes, the sriracha in dishes that want heat/sweet/garlic, and Melinda's at the table.

no expense was incurred (Sanpaku), Monday, 18 February 2019 02:11 (seven months ago) link

I have become a hot sauce locavore. I like to use a lot of Uncle Brutha’s (https://www.unclebrutha.com) in my cooking, and the annual editions of the Number One Sons’ Chili Bears (http://number-1-sons-kimchi-pickles-kraut.mybigcommerce.com/2018-full-chili-bear-lineup/) are important things because that is my source for travel hot sauce, a key item in my operational man bag.

The only non-DC area hot sauce I use is that Spicy Chili Crisp stuff that online people never shut about, because it’s really good with ramen and basically anything else, I just resent not knowing exactly what the hell is actually in it, just like every other American who finds themselves relying heavily on a product from China.

El Tomboto, Monday, 18 February 2019 02:46 (seven months ago) link

I've bought six hot sauces from Heatonist (the latest Hot Ones season's mellower 3 pack, 3 others earlier) and pleased with all of them. The Heartbeat and Hippy Dippy Green sauces are standouts on eggs. The mild to medium sauces add a nice flavor without tilting to too much heat, for me. Plus, it's fun to watch the Hot Ones interviews and know the tastes of some sauces.

Second Secret Aardvark, too. Will try the Serrabanero and Spicy Mayo versions, when I see them at my usual stores.

the body of a spider... (scampering alpaca), Monday, 18 February 2019 03:12 (seven months ago) link

I love sambal oelek

Dan S, Monday, 18 February 2019 03:17 (seven months ago) link

I just learned what sambal oelek and spicy chili crisp is. I always just called them red chili garlic paste. Love those on poke.

Yerac, Monday, 18 February 2019 03:56 (seven months ago) link

oh, i like Melinda's too. currently have their naga jolokia version in rotation
xpost to Sanpaku

form that slug-like grex (outdoor_miner), Monday, 18 February 2019 13:08 (seven months ago) link

Melinda’s Naga Jolokia is in the fridge next to Uncle Brutha’s No. 9 but I rarely break it out because the Chili Bears are more fun

El Tomboto, Monday, 18 February 2019 18:00 (seven months ago) link

I live in NO,LA, the home of Crystal, and I don't like it. If I want a pepper flavored vinegar, I could concoct one pretty easily.

like good for you but honest to god between work parenting trying to move all this shit i'm not gonna spend time making my own inferior version of something i can buy a big bottle of for $1.50

louisiana is a good hot sauce will investigate melinda's

Blues Guitar Solo Heatmap (Free Download) (upper mississippi sh@kedown), Monday, 18 February 2019 18:06 (seven months ago) link

Now mix that Louisiana with some lemony tartare sauce. Lovely tangy sauce for fish and chips.

Your dad's Carlos Boozer and you keep him alive (fionnland), Monday, 18 February 2019 18:27 (seven months ago) link

I haven't been able to find Louisiana Gold around here. Is it worth ordering online to try it?

naus, Monday, 18 February 2019 19:21 (seven months ago) link

I kind of would want to start making my own hot sauce just to know what is going in it. And to manage the hot and sodium level.

Yerac, Tuesday, 19 February 2019 05:02 (seven months ago) link

I have a nephew who regularly grows cultivars of absurdly hot peppers (bhut jolokia, red savina habanero, scotch bonnet). When he drops off a bag I'll make my version of a Belizean hot sauce, and give my nephew a couple jars of the product. Honestly, less hot supermarket habaneros work better.

If you have ripe (red) jalepenos, a Hoy Fong-style sriracha (just 5 ingredients) would be pretty simple, too.

Creole style hot sauces require aging the peppers, sometimes in staved barrels, so are less of a lazy afternoon project.

The feminine side of (Sanpaku), Wednesday, 20 February 2019 16:49 (seven months ago) link

This is my fav. Hot, but not crazy hot like Dave's, and loaded with flavor. Hell hath no fury ...
https://i2.wp.com/majormike.net/wp-content/uploads/2014/09/2014-09-05-17.39.32.jpg

Jazzbo, Wednesday, 20 February 2019 16:56 (seven months ago) link

two weeks pass...

el yucateco green imo

― gbx, Sunday, February 17, 2019 11:34 AM (two weeks ago) Bookmark Flag Post Permalink

classic. tried the black label (smoked version) once but don't recall if i felt a preference.

original is much better. black label obscures the charm of yucateco.

A True White Kid that can Jump (Granny Dainger), Thursday, 7 March 2019 18:58 (six months ago) link

lol my mother in law (who is not a hot sauce fan) had a bottle of Scorned Woman in her fridge for what seemed like years, until I used it up and replaced it with Tapatio (which has now been there for quite a while itself)

I want to change my display name (dan m), Thursday, 7 March 2019 19:32 (six months ago) link

also cosign this:

Seriously, the original unadulterated Tabasco has a taste you'll simply never find in any other brand because of the three years of aging.

I want to change my display name (dan m), Thursday, 7 March 2019 19:34 (six months ago) link

el yucateco xxxtra hot

mh, Thursday, 7 March 2019 21:05 (six months ago) link

otm about tabasco. I use it for very specific things, and nothing else is similar.

Yerac, Thursday, 7 March 2019 21:08 (six months ago) link

I was also very listless at work once and started eating my almonds with one drop of tabasco on each. It was pretty satisfying.

Yerac, Thursday, 7 March 2019 21:10 (six months ago) link

and tbh the hot ones house sauce, Los calientes, is also good

― gbx, Sunday, February 17, 2019 5:45 PM (two weeks ago) Bookmark Flag Post Permalink

Haven't had that one but did have their Fiery Chipotle and it was very good. Also tried Queen Majesty Scotch Bonnet & Ginger which was featured on Hot Ones. Terrific flavor tho atypical for a """hot sauce""". Ginger gives it an Indian feel.

A True White Kid that can Jump (Granny Dainger), Thursday, 7 March 2019 21:14 (six months ago) link

tabasco on jambalaya is excellent imo

mh, Thursday, 7 March 2019 22:46 (six months ago) link

three months pass...

cholula is great but the bottle design makes it dribble down the side of the bottle and that makes a mess.

global tetrahedron, Tuesday, 11 June 2019 22:23 (three months ago) link

I adore this stuff but the local deli which carried it has run out! WHY
https://static1.squarespace.com/static/59849fd086e6c0f72196ccfc/598a8c1d7131a5274bd727cf/5c6454df104c7b924b9a6d60/1550079764293/h1.jpg

an incoherent crustacean (MatthewK), Tuesday, 11 June 2019 23:48 (three months ago) link

I picked up a few of these at the airport in Mexico city. I haven't seen it States-side yet, but the one I've tried so far is good:

http://pikabanero.com.mx/

o. nate, Wednesday, 12 June 2019 01:32 (three months ago) link

everybody who loves hot sauce should visit Hot Sauce and Panko when they are in San Francisco

Dan S, Wednesday, 12 June 2019 01:54 (three months ago) link

I was going to visit the Heatonist store when I was in NYC but got sidetracked :/

been pondering the history of hot sauce speciality stores, their appeal, and whether the clientele has changed. back in the 90s there was such a place in the Mall of America and it was 50% hot sauce and 50% t-shirts, cooking aprons, etc declaring how badass the wearer was

pretty sure the stores of yesteryear were for edgy dads, but... maybe that hasn't changed

mh, Wednesday, 12 June 2019 14:55 (three months ago) link

i've been to that store, didn't buy anything because the vibe was still very much 'PETA PEOOPLE EATING TASTY ANIMALS LOL' and the aforementioned 'badass' shirts

global tetrahedron, Wednesday, 12 June 2019 16:04 (three months ago) link

valentina is my go to nowadays. good every day hot sauce. then i like cholula chipotle if I'm looking for that smokiness

findom haddie (jim in vancouver), Wednesday, 12 June 2019 19:07 (three months ago) link

i actively dislike sriracha now i think. too sweet

findom haddie (jim in vancouver), Wednesday, 12 June 2019 19:08 (three months ago) link

and too much garlic?

findom haddie (jim in vancouver), Wednesday, 12 June 2019 19:08 (three months ago) link

It's hard to find a sriracha without additives these days.

I'm partial to Bajan sauces. Windmill or Aunt May's.

lefal junglist platton (wtev), Saturday, 15 June 2019 04:20 (three months ago) link

sriracha is amazing, it's not too sweet but it is perfectly hot

also I really love sambal oelek

Dan S, Saturday, 15 June 2019 04:30 (three months ago) link

Cholula is delicious and I like the feel of the wooden top, but I go through a tiny bottle in three days so I switched to Valentina's.

Generally though I think chili crisp and sambal oelek are my favourite choices for every day hot sauce, kind of not Mexican/American but they work well with everything, I've found.

I don't like regular begular Korean hot sauce or sriracha because I find them too sweet.

Tabasco gets dunked on a lot but I love it, Crystal is it's thicker cousin and I love Crystal as well.

All this is to say that hot sauce doesn't agree with me like it once used to and I've switched to Maggi or Bragg when I need to live a little

flamboyant goon tie included, Saturday, 15 June 2019 04:49 (three months ago) link

The garlic chili (of the same brand) is basically the same as sambal oelek but just +++ garlic, right? I was in the grocery store today and had a moment of deep contemplation.

Yerac, Saturday, 15 June 2019 23:08 (three months ago) link

I also bought some cholula for the first time ever.

Yerac, Saturday, 15 June 2019 23:13 (three months ago) link

I don't think the garlic chili sambal oelek is as good as the regular version, but I wouldn't say no to it

Dan S, Saturday, 15 June 2019 23:18 (three months ago) link

our table arsenal includes:
- Cholula Green Pepper
- Melinda's Garlic Hot Habanero (white bottle)
- El Yucateco Green
- Dave's Insanity Black
- Valentina
- Huy Fong Sriracha
- and usually this excellent spicy Jamaican-style hot sauce that our local store was sold out of last time we went to buy, but they assured us they were getting more soon.

blue light or electric light (the table is the table), Saturday, 15 June 2019 23:22 (three months ago) link

i am not as much a fanatic as my partner, but we use a fair amount of hot sauce

blue light or electric light (the table is the table), Saturday, 15 June 2019 23:22 (three months ago) link

I go through so much hot sauce. The hot sauce situation is dire in Chile, oddly enough.

Yerac, Saturday, 15 June 2019 23:24 (three months ago) link

I would make my own, but the hot pepper situation is also dire.

Yerac, Saturday, 15 June 2019 23:24 (three months ago) link

that is strange!!

we also make our own, but most of the time it is a roasted habanero paste that is more for cooking purposes than sprinkling on food purposes.

blue light or electric light (the table is the table), Saturday, 15 June 2019 23:27 (three months ago) link

they hate spicy here. It's kind of ridiculous.

Yerac, Saturday, 15 June 2019 23:30 (three months ago) link

Last night I had some crawfish cakes that were almost upstaged by the bed of greens, dressed with tabasco + cane syrup + butter. I gotta get some tabasco.

I am curious (george) (slight return) (WmC), Saturday, 15 June 2019 23:31 (three months ago) link

wow, that sounds amazing.

blue light or electric light (the table is the table), Saturday, 15 June 2019 23:33 (three months ago) link

i’ve tried making things with a hot sauce/paste base and I always underdo it on the sugar or fat

mh, Saturday, 15 June 2019 23:46 (three months ago) link

It's a brilliant approach to vinaigrette, can't wait to try it at home.

I am curious (george) (slight return) (WmC), Saturday, 15 June 2019 23:49 (three months ago) link

Tabasco is underrated. There is nothing that approaches tabasco for certain things.

Yerac, Sunday, 16 June 2019 00:05 (three months ago) link

I know I posted upthread but I once brought a salad to work but forgot any kind of dressing so I just put tabasco on it. It was only ok. Interesting about the cane syrup+ butter.

Yerac, Sunday, 16 June 2019 00:07 (three months ago) link

I really like Tabasco

Dan S, Sunday, 16 June 2019 00:11 (three months ago) link


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