Search & Destroy: Hot Sauce

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.

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

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.

wow, that sounds amazing.

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

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

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

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.

I really like Tabasco

Good old Frank's Red Hot really hits the spot

I currently have three unopened bottles of cholula in my hot sauce estate but still have not tasted it.

I had the new sweet habanero Cholula tonight, not something I thought I would go for but it's great

They do a Frank’s Red Hot ice cream at lake effect in buffalo :P

omg (in a bad way). have you had it? how was it? I mean, I like hot sauce on cream cheese on bagels but...

Tobasco has a bunch of specialty sauces I learned recently though they’re hard to find for some reason.

Tabasco's chipotle one is commonplace at.. Chipotle restaurants. I've had a couple of the others but they weren't that memorable.

My current lineup: Cholula on my desk at work, Trader Joe's Habanero hot sauce on my kitchen table; Huy Fong Sriracha, Frank's, and TJ's Green Dragon in the kitchen, and there's a bottle of the xxx Yucateco around the place somewhere

The chipotle here has several “speciality” Tabascos inc the chipotle flavored one and I like them

Our local hot sauce scene has great options. I think we still have some cholula and trader joes stuff in the fridge but I use local almost exclusively now.

Great gift: https://number1sons.com/products/chili-bear-hot-hot-hot-trio

My go-to for cooking with: https://www.unclebrutha.com

there is a near full bottle of tabasco chipotle in the fridge of the rental I am in for 2 months, but the color is so off putting, I don't want to touch it. Like, I know that is the color it's supposed to be, but it just looks old.

So, I have learned that I don't like to use mystery hot sauce bottles.

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

"Good old Frank's Red Hot really hits the spot"

not what I expected to hear on ilx, but I thoroughly agree!

had some habanero + squid ink hot sauce at a seafood restaurant in cdmx yesterday, p dope

xp nothing like a hot sauce party with old frank

I had Frank's before and didn't like it much, no tang and not spicy enough. just got a bottle of encona extra hot and it's the closest I've found to what I want so far, still not perfect of course

the idea that frank’s has no tang is... delusional

frank’s chilli and lime rules

there is a near full bottle of tabasco chipotle in the fridge

what is up with these animals refrigerating their hot sauce

I've had some that say to refrigerate after opening. There's vinegar in them but I assume just not as much as a tobasco type sauce?

the Frank's wasn't tangy, what can I say, it was just sort of vaguely sour, like it had a dash of cheap malt vinegar in there somewhere.

was going to post about valentina but see i did so 6 months ago. never buy anything else anymore

I would never under any circumstances put cold hot sauce on anything

hmmm. I refrigerate all my hot sauce at home. But I don't refrigerate things like soy sauce (that freaks me out to see it in the fridge). My hot sauce at work I am fine to just keep in the desk.

are you concerned that it's going to go bad?

you have always otherwise struck me as perfectly sance, non-demonic person

SANE

on the soy sauce bottles it says after opening: refrigerate and use within blah blah.. I always thought that was crap.

I didn't say this earlier, but I avoid habanero-based hot sauces. There is something astringent about that pepper, it tastes poisonous instead of delicious.

The combination of Tabasco and cheddar cheese (on nachos, for example) is pretty divine imo

I guess i just automatically put condiments in the fridge at home to keep everything in the same place. All my hot sauces are in the door with all the mustard.

Soy sauce, if you grew up in an asian household it's a huge ass jug of soy sauce that is never in the fridge.

I have never refrigerated soy sauce either, that would seem equally wrong.

where do you all store your opened bottles of hot sauce? In a cupboard?

I also haven't lived in a place with central ac since maybe around college. So the kitchen will get super hot in the summer. My rental with the suspicious chipotle tabasco has central ac but we turned it off and leave the terrace doors open all day. It's mostly tropical here so I wouldn't leave any food out for multiple days (bugs). The soy sauce is in a cupboard here though.

i put frank's on everything. sometimes the simplest is the best

I have some encona west indian hot pepper sauce at the back of my fridge I'd forgotten about. Yes I keep them in my fridge as well! But doesn't that mean they retain their potency and flavour for longer? I don't know the science behind that theory, but it seems to make sense! Also nothing wrong with putting cold hot sauce on food that is piping hot or getting grilled anyway, surely?

xxp yes in a cupboard, on a dedicated shelf with soy sauces and vinegars and harissa etc.

In my experience this has no bearing on potency/flavor retention..,these things are so locked in by acids and salt. Hot sauce does seem to me thinner and more absoptive/"penetrative" to food at room temp than when cold.

I guess for cooking the temp doesn't matter but as a table condiment at the table I just don't like putting cold liquid on hot food.

hot sauces we eat the most are chopped jalapenos in white vinegar, prik nam pla, and trader joe's jalapeno sauce. Keep them all in the fridge. I wonder how much heat is required for a vinaigrette to be considered a hot sauce.

the chunkier the hot sauce the more likely I want it to be in the fridge. I put harissa and chili garlic in the fridge. But I also can't be bothered looking at the contents of all the small batch new hot sauces to figure it out.

I don't mind putting cold hot sauce on hot food. it's usually with guac or a cold veg or a raw fish thing. Or for my eggs I have to usually wait for the eggs to cool off a bit anyway.

My brother brought me back a couple of bottles of Lombok Kuning from Makassar, Indonesia. It works pretty well in places where I would use Yucateco - a similar heat level.

I forgot about Melinda’s Naga Jolokia. This is the go-to for when I want to actually sweat

bought some kimchi-based hot sauce and it's salty but I really like it. Also bought some gochujang, it's really good