Recommend me a hot sauce

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TimF · #1 Post by **TimF** » January 16th, 2012, 10:10 am

I like Franks -- that's my day to day hot sauce but lately it isn't hot enough for me. I don't like how vinegary Tobasco is. So my options are to add cayenne to Franks or find a sauce like it but hotter.

Milton Hudson · #2 Post by **Milton Hudson** » January 16th, 2012, 10:25 am

TimF wrote:I like Franks -- that's my day to day hot sauce but lately it isn't hot enough for me. I don't like how vinegary Tobasco is. So my options are to add cayenne to Franks or find a sauce like it but hotter.

How can you use just one hot sauce?

I use at list 6 depending on what it is going on.

French Fries, Eggs, Humus etc. Sriracha
Grits - Tobasco or Crystal
Gumbo - Tobasco
BBQ - Tobasco Chipotle
Oysters - Tobasco Green
Wings - Texas Pete or Franks
Pork Rinds - Crystal or Texas Pete
Black eyed peas - Crystal
Black Beans - Cholula
Greens - Pepper Sauce made from hot peppers and vinegar
Sambal Olek for all kinds of recipes etc. and Mae Ploy on things like broccoli

Chad Richardson · #3 Post by **Chad Richardson** » January 16th, 2012, 10:29 am

Cholula, if I was only allowed one. But also really like Tobasco Green and anxious to try their new Buffalo.

Scott Butler · #4 Post by **Scott Butler** » January 16th, 2012, 10:32 am

Chad Richardson wrote:Cholula, if I was only allowed one. But also really like Tobasco Green and anxious to try their new Buffalo.

Yep, probably my two faves

Sent from mobile

schu · #5 Post by **schu** » January 16th, 2012, 11:23 am

My go to hot sauce is Tabasco Chipotle.

But if you want hot, get some Dave's Ghost Pepper or Melinda's Naga Jolokia.

#6 Post by **dcornutt** » January 16th, 2012, 11:36 am

Chad Richardson wrote:Cholula, if I was only allowed one. But also really like Tobasco Green and anxious to try their new Buffalo.

I love Cholula with fried chicken. I like it better than Sriracha or Crystal which are both excellent too. I too like Texas Pete's.
Fried chicken is the world's best use of hot sauce to me.
For pork, I like the Sriracha which is mildly sweet. On the Momofuku pork buns it is absolutely the best
If it is eggs, I would rather have Crystal for that. For grits, I only use sawmill gravy or butter. No hotsauce.
Gotta try Tobasco Green it appears.

Francis S · #7 Post by **Francis S** » January 16th, 2012, 11:49 am

Maybe try not to recommend Tabasco products.

TimF wrote:I don't like how vinegary Tobasco is.

Cholula gets a lot of requests when I'm putting together hot stuff. It's pretty popular.

This place gives you a big selection.

http://www.hotsauce.com/

* spelling point taken

Robert.Fleming · #8 Post by **Robert.Fleming** » January 16th, 2012, 12:05 pm

It's Tabasco, folks.

Tabasco.

rachel mcdonald · #9 Post by **rachel mcdonald** » January 16th, 2012, 12:56 pm

Secret Aardvark Habanero Sauce. http://www.secretaardvark.com/products.html It's hot but not insane like a lot of Habanero sauces (but definitely hotter than Franks) and has great flavor from roasted tomatoes. It's a local Portland brand but it looks like you have to order 6 bottles if you buy it from them online, but you can find other retailers on their website.

schu · #10 Post by **schu** » January 16th, 2012, 2:13 pm

Francis S wrote:Maybe try not to recommend Tabasco products.
TimF wrote:I don't like how vinegary Tobasco is.

I don't find the Tabasco Chipotle vinegary at all, but that was why I threw out some alternate brand, ridiculously hot, hot sauces.

Stuart BeauneHead Niemtzow · #11 Post by **Stuart BeauneHead Niemtzow** » January 16th, 2012, 2:26 pm

yeah...that is my favorite all purpose sauce, though...the green is good for pork..and the others fine, too. Isn't this really a matter of trying them and figuring out one's own tastes...sort of like wine...

I have them all at home..or most of them mentioned...i often put a couple or few out on the table at a meal. I've got some black bean cuban style going now...so....maybe I'll have to see if Milton's mix with Cholula suits me...Of course, I only have the one with chilli.

Funny how I've liked hot foods more and more as I've aged. I would have guess just the opposite when I was younger. Anyone else find this to be the case?

And, I don't like any hot sauce with oysters....only lemon or lime...for me it kills the subtlety....

Bob...at first, I thought you were answering the question posed...not correcting the spelling. I thought it was a little authoritative...even for you.

#12 Post by **Nancy Dolce** » January 16th, 2012, 2:36 pm

We had a long discussion about all known hot sauces and whether to refrigerate or not last August. for reference and to add to the discussion at hand:

http://www.wineberserkers.com/forum/vie ... ce#p670502

We usually have Tabasco, Cholula and Tapatio at any given time. I used to have red and green Pico Pica on hand since it is a tomato based sauce and a nice change from the vinegar sauces.

#13 Post by **Frank Deis** » January 16th, 2012, 2:40 pm

I use a wide variety, like the various Cholula sauces a lot, and Tabasco especially the "special" family recipe. Sriracha, Crystal, Frank's, all have a place.

And while this is not technically a "sauce" I am getting addicted to this stuff. Just exactly hot enough for me and majorly delicious for marinating stuff for a stir fry. You need to go to an Asian market and get lucky to find it. Lan Chi chili garlic paste. The name means something like "Orchid Record."?

#14 Post by **Nancy Dolce** » January 16th, 2012, 2:43 pm

Yes, I forgot to mention Sriracha. Local California product with an Asian influence!

Brian G r a f s t r o m · #15 Post by **Brian G r a f s t r o m** » January 16th, 2012, 3:01 pm

TimF wrote:I like Franks -- that's my day to day hot sauce but lately it isn't hot enough for me. I don't like how vinegary Tobasco is. So my options are to add cayenne to Franks or find a sauce like it but hotter.

Sriracha (spelling?)
Tapatio (def. less vineagary than Tabasco, but maybe not as hot as you'd like --- that said, take a flyer - a bottle shouldn't run you more than a buck).

ybarselah · #16 Post by **ybarselah** » January 16th, 2012, 3:01 pm

i like Tapatio and Tabasco Chipotle for every day.

Saw this in the store recently - can't imagine what would warrant its use however. Any ideas?

Bill Tex Landreth · #17 Post by **Bill Tex Landreth** » January 16th, 2012, 4:25 pm

Wife got me this for XMAS.....

http://www.hotsauceworld.com/daghpenajoho.html

Pretty hot.

#18 Post by **Linda Baehr** » January 16th, 2012, 4:36 pm

ybarselah wrote:i like Tapatio and Tabasco Chipotle for every day.

Saw this in the store recently - can't imagine what would warrant its use however. Any ideas?

I have one of the hotter Dave's Insanity sauces, and I only use it for soups or stews- a VERY little goes a long way. I am nearing the end of a bottle I have had for probably close to 2 years. I guess in that respect it is a good QPR. lol

#19 Post by **Bob Wood** » January 16th, 2012, 5:22 pm

If you want chipotle, try Bufalo brand rather than Tabasco. Or just buy a can of chipotles en adobo and use up the liquid.

Francis S · #20 Post by **Francis S** » January 16th, 2012, 5:48 pm

Yeah, I gotta agree (God help me) with Bob. Bufalo is highly recommended by hot-sauce geeks. So is El Yucateco Chipotle.

El Yucateco Chipotle Hot Sauce

#21 Post by **Linda Baehr** » January 16th, 2012, 6:16 pm

Bob Wood wrote:Or just buy a can of chipotles en adobo and use up the liquid.

Or you can put the entire can in the blender and use the thick "sauce" that results.
I actually do that when making the beans for red beans and rice. It gives them a nice smoky flavor.

#22 Post by **Brian Tuite** » January 16th, 2012, 6:40 pm

I really like El Yucateco Habanero Sauce.

The Mexican places out here usually have it in green and red on the table along with Tapatio.

#23 Post by **Bob Wood** » January 16th, 2012, 6:44 pm

Linda Baehr wrote:
Bob Wood wrote:Or just buy a can of chipotles en adobo and use up the liquid.

Or you can put the entire can in the blender and use the thick "sauce" that results.
I actually do that when making the beans for red beans and rice. It gives them a nice smoky flavor.

#24 Post by **Brent C l a y t o n** » January 16th, 2012, 7:39 pm

Yep, I know in the house I currently have all of the follwing:

Cholula regular
Cholula lime
Louisiana Crystal
Frank's
Sriracha
Melinda's Scotch Bonnet
I have random Chipotle one that is organic and I grabbed it at Whole Foods, forgot the name.

#25 Post by **H Wallace Jr** » January 16th, 2012, 7:49 pm

"Inner Beauty" (made by Chris Schlesinger) is still the best tasting hot sauce I've ever had- It is no longer made, but here is the easy recipe.
http://cooking.netrelief.com/recipes/ho ... cipe.shtml
This came from a recipe book printed in the 80's so the statements about hottest sauce / peppers are no longer true

YouTube · #26 Post by **SeanHarding** » January 16th, 2012, 10:08 pm

Lots of ones I like mentioned already, but my favorite is probably Marie Sharp's. I have dozens of hot sauces on hand at any given time, ranging from mild to insanely hot. I also like some of the Blair's Death Sauces, but not all of them.

TimF · #27 Post by **TimF** » January 17th, 2012, 5:04 am

Thanks guys, this was helpful. I also discovered that Frank's makes an extra-hot version of their regular sauce. Anyone ever try that?

Scott Butler · #28 Post by **Scott Butler** » January 17th, 2012, 5:47 am

TimF wrote:Thanks guys, this was helpful. I also discovered that Frank's makes an extra-hot version of their regular sauce. Anyone ever try that?

Yes, I like it quite a bit, and it is noticeably hotter.

#29 Post by **b. c@stner** » January 17th, 2012, 6:15 am

I find Franks too mild as well, didn't know they had a hot version, will look for it. Another couple to try is the "Original" Louisiana Hot Sauce and my favorite, Texas Pete. Both are along the same line as Franks.

J a y C a i n · #30 Post by **J a y C a i n** » January 17th, 2012, 6:16 am

A few to choose from:

Of course if it is heat you want, I don't think you can do better than this. It ships with latex gloves and a face mask, and you have to be 18 to purchase it. Honestly, it'd be a good thing to have on hand if you wanted to heat up a big pot of chili without adding a vinegar-based sauce. A little dab'll do ya.

TimF · #31 Post by **TimF** » January 17th, 2012, 6:34 am

Or I can empty my can of bear spray on to my food.

Scott Butler · #32 Post by **Scott Butler** » January 17th, 2012, 6:36 am

I will say that I am not a fan of habanero sauces - I find the flavors to be rather unappealing. I do want a decent taste to hit my tongue...just before it catches on fire.

Sarah M · #33 Post by **Sarah M** » January 17th, 2012, 8:24 am

I'm a huge fan of Tapatio. It's not that easy to find in NH so I stock up when I get it. I often buy 10 at a time and give them away when someone mentions they like it.

#34 Post by **Mark.Ricca** » January 18th, 2012, 6:56 am

awilliamson4 · #35 Post by **awilliamson4** » January 18th, 2012, 7:25 am

I like this sometimes not necessarily for the heat but the depth of flavor
http://jardinefoods.elsstore.com/view/p ... 0&cid=3336

#36 Post by **gene keenan** » January 18th, 2012, 9:29 am

Tapatio Please!

Made in California and available for purchase online. $20 for 24 5 oz bottles? What is there not to love?
http://www.tapatiohotsauce.com/

#37 Post by **Linda Baehr** » January 18th, 2012, 9:42 am

gene keenan wrote:Tapatio Please!

Made in California and available for purchase online. $20 for 24 5 oz bottles? What is there not to love?
http://www.tapatiohotsauce.com/

Never been a fan. It seems to be the sauce most of the Mexican people around here use, but to me it is just salt/hot/vinegar and not much else.

#38 Post by **Bob Wood** » January 18th, 2012, 10:13 am

Well, I see your point. What would Mexicans know about Mexican hot sauce?

C. Grimm · #39 Post by **C. Grimm** » January 18th, 2012, 10:16 am

Cholula is nice - I like it on eggs - great somewhat "mild" hot sauce.
Sriracha - always reminds me a little of harissa - if something like potatoes need a kick, that's my choice.
Texas Pete - this was what I always put in hash at BBQ joints! Another mild sauce.

I've never been a huge Tabasco fan - it always seemed more about the heat than the taste - though I like the green and the reserves made for fun stocking stuffers.

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K e v i n B. · #40 Post by **K e v i n B.** » January 18th, 2012, 11:35 am

not cheap as far as typical hot sauces go, but its also a large bottle.. has tons of flavor and heat, IMO.. lots of different varieties as well:

http://www.mikeanddianes.com/engine/car ... .aspx?id=1

http://www.mikeanddianes.com/products.html?cat=1

#41 Post by **Brent C l a y t o n** » January 18th, 2012, 11:40 am

The type of sauce you use really should depend on the application. I always scoffed at Frank's until a friend forced me to use it on wings and it really *does* make a difference IMHO.

When I worked at Marty's the gourmet department had something like 100 different hot sauces and I've tried through a number of the super hot ones as well as all the Dave's Insanity/Melinda's lines. There is certainly enough of a selection in my area that I no longer feel the need to go much out of my way for the esoteric ones and I stick to the basics.

I just finished up a bottle of Tapatio at work and replaced it with a bottle of Original Louisiana. Most of these are pretty cheap. I can get a 10oz bottle of Tapatio for about $3.

Another interesting recent find, Valentina from Guadalajara, only $1.39 for a 12.5oz bottle.

#42 Post by **gene keenan** » January 18th, 2012, 12:46 pm

Bob Wood wrote:Well, I see your point. What would Mexicans know about Mexican hot sauce?

+1

#43 Post by **Linda Baehr** » January 18th, 2012, 1:22 pm

gene keenan wrote:
Bob Wood wrote:Well, I see your point. What would Mexicans know about Mexican hot sauce?
+1

I've just never been into the sauces with overtly vinegary flavors.
So shoot me.

#44 Post by **alan weinberg** » January 18th, 2012, 3:47 pm

Pico Pica is a good hot sauce that I didn't see on the thread yet . . .
alan

#45 Post by **Bob Wood** » January 18th, 2012, 4:01 pm

alan weinberg wrote:Pico Pica is a good hot sauce that I didn't see on the thread yet . . .
alan

That's my favorite with chorizo con huevos.

#46 Post by **Bob Wood** » January 18th, 2012, 4:02 pm

Linda Baehr wrote:
gene keenan wrote:
Bob Wood wrote:Well, I see your point. What would Mexicans know about Mexican hot sauce?
+1

I've just never been into the sauces with overtly vinegary flavors.
So shoot me.

Bitch.

#47 Post by **Linda Baehr** » January 18th, 2012, 4:59 pm

Bob Wood wrote:
Linda Baehr wrote:
gene keenan wrote: +1

I've just never been into the sauces with overtly vinegary flavors.
So shoot me.
Bitch.

sort of

#48 Post by **Bob Wood** » January 18th, 2012, 5:39 pm

#49 Post by **Nancy Dolce** » January 18th, 2012, 6:10 pm

alan weinberg wrote:Pico Pica is a good hot sauce that I didn't see on the thread yet . . .
alan

I gave them a mention on Monday when I was home on holiday.

Nice tomato based hot sauce with a green version in addition to the red. Great on Quesadillas.

Brian G r a f s t r o m · #50 Post by **Brian G r a f s t r o m** » January 18th, 2012, 8:12 pm

Mark.Ricca wrote:

I love this one.