My staples:
See here for another endorsement:
Talkin' Shit About A Pretty Sunset: One gallon of Chipotle Tabasco sauce: FINISHED" onclick="window.open(this.href);return false;
And, when the nuclear option is called for:
Bob, what’s the last one?
I love TapaTío too…
Bufalo brand chipotle.
If I HAD a cell phone, this would be my ring tone:
Cholula and Tapatío are my stand-by favorites, but those Dave’s Insanity hot sauces are wild.
Melinda’s. Love Sambal, too. Frank’s is good when you don’t a bit less heat.
John
When Ragin’ Cajun opened in Hermosa Beach and I started having lunch at least once a week, I tried all of the Hot Sauces they had. I preferred the Trappey’s Garlic Hot sauce, since it was not as vinegary as most of the others. When McIhenny bought Trappey’s they took over the garlic sauce and it wasn’t as good. Then Ragin’ Cajun got their own brand, made by Cajun Power. It wasn’t as hot as the Trappey’s, but it was pretty good. Now at home we use Cajun Power, Cajun Power Extra Hot, and Bullard’s Louisiana Supreme for Cajun Food.
For Vietnamese food I use a combination of the Sriracha and fresh Thai "firecracker’ chiles in fish sauce.
I only use Tabasco to add to catsup in restaurants for dipping French Fries.
Sriracha rules ALL!
Game over.
I love Cholula, probably my favorite!
It’s like kool-aid to me.
I like to take scotch bonnet peppers from the caribbean and place in a food processor with a wee bit of garlic and a little olive oil and vinegar.
Ahh, Dick, Ragin’ Cajun was my favorite Sunday brunch spot when I lived in the South Bay! We haven’t been there in years, but that place instilled an odd passion for pickled okra in my children. Me, I miss the beignets.
No hot sauce or spicy food for me… But those above are popular
This is the real bomb.
One taste and you don’t go back.
I’m not sure why Tapatio is so popular. To me it has no good flavor. I not only like heat but also good flavor.
I’ve seen that one around, Stink. I love the label!
I’m pretty impervious to basic salsas and hot sauces (I’ve been known to absolutely drown bland hash browns in cholula), but I tried a local restaurant’s challenge to eat five of their habañero cheese puffs with “all the sauce” to get my picture on their “wall of flame”. I was halfway into the second “puff” when I realized that I could feel the path the first one was burning through my upper GI tract. It hurt every bit as much on the way out. Someday, when the memory fades, I will try again.
This stuff ROCKS!!! Pop and pour.
There’s a bad ethnic joke in there somewhere, but I’d best let it be.
[stop.gif]