Cholula. The Original.

[Robert.Fleming]

@Frank Deis

He calls specifically for Cholula, he says he likes the viscosity, plus there are various notes in the flavor that are different from other hot sauces.

Xanthan gum provides the viscosity, arbol and piquin peppers the distinctive flavor notes.

[Paul_Bacino]

Like cholula…but this stuff got some good reviews. http://m.rateitall.com/i-62129-baboon-ass-brand-hot-sauce.aspx

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[Mark.Ricca]

I believe Jorge would disagree with the OP.

[Robert.Fleming]

@Mark.Ricca

Hmmmm…

That one does, indeed, include a preservative - sodium benzoate.

[Walt_Hoehler]

This has become my favorite. It may be a little sweet for some.

[Chris_Oxford]

yep, I was quite incorrect about the preservative…I just remember a few years ago reading the labels of many of my pepper sauces and wondering why cholula had the extra additive (in my head I was thinking preservative I guess) and it just stuck! Anyway, it never stopped me from buying it! As far as some of the others I keep around Texas Pete’s, Louisiana, Tobasco Chipotle, Franks Xtra Hot and the cock, Siracha

[Milton_Hudson]

Different uses for different sauces eg.
Red Beans and Rice - Crystal
Gumbo, Guacomole - Tabasco
BBQ - Tabasco Chipotle
Poached eggs - Sriracha
Grilled Oysters - Tabasco Green
Refried Beans and Rice - Cholula
Broccoli - Thai Sweet Chili Sauce

I don’t see how you can keep just one sauce around…

Don’t care for Louisiana, but also keep Texas Pete and Franks around for wings, although I also use Crystal for those.

[Peter_Kleban]

This one has the best label, IMO. IIRC it tastes pretty good, too, but it’s been a while.

[Mark.Ricca]

Really, this stuff is the shit.

[Sean_Moore]

[alan_weinberg]

@Bob Wood

another vote for Cholula and Pico Pica.
alan

[D_Walker]

This is my go-to:

Marie Sharp’s. Great flavor and nice heat.

[Kenny_H]

Cholula is the bomb. The garlic and onion version is frigging spectacular as well.

[ToddFrench]

@Bob Wood

Roberto, the label is staring you in the face and you can’t spell “Tabasco”?

Anyway, I haven’t tried the Tabasco version, but Bufalo has a chipotle hot sauce that I like a lot. It’s almost the equivalent of the adobo in a can of chipotles and you don’t have to waste the rest of the can if all you need is a teaspoon. Kinda like tomato paste and anchovy paste in a tube in that respect.

I truly hate this one - it was the only option available at my parents’ local grocery store for ‘hot sauce’, and it sucks, particularly on eggs…how I WISH I had some Cholula there!

[Randy_Bowman]

Thread Drift:

How about salsa in a jar? (Not just hot sauce.) Not too hot with lots of flavor.

We have Mexican food about twice a week. One restaurant has two great salsas but fair food the other has good food and salsa that is ruined by excess cilantro.

Any suggestions?

[Bob_Wood]

No such thing as excess cilantro.

[Bob_Wood]

@Todd F r e n c h

@Bob Wood

Roberto, the label is staring you in the face and you can’t spell “Tabasco”?

Anyway, I haven’t tried the Tabasco version, but Bufalo has a chipotle hot sauce that I like a lot. It’s almost the equivalent of the adobo in a can of chipotles and you don’t have to waste the rest of the can if all you need is a teaspoon. Kinda like tomato paste and anchovy paste in a tube in that respect.

I truly hate this one - it was the only option available at my parents’ local grocery store for ‘hot sauce’, and it sucks, particularly on eggs…how I WISH I had some Cholula there!

Well, I wouldn’t put it on eggs any more than I’d put half a can of chipotles en adobo (or Tabasco or ketchup) on eggs, which deserve to bask in their own glory. As an ingredient in another recipe, it’s nice.

[Enzo_Ruffalo]

[Enzo_Ruffalo]

[Eric_LeVine]

@Enzo Ruffalo

Pffffttttt…

If it isn’t HOT, it isn’t HOT sauce.

Man, I got a jar of this stuff, and it is brutal but good. I can power through Sriracha, Cholula, Tapatio, Crystal etc. I’m somewhat fearful of the Dave’s though…