Sriracha seems to be de rigeur as an accompaniment to pho, and that’s about the only time I use it.
The El Yucateco Green Habeñero is too damn tasty. Packs a pretty big punch so for me it is a fine line about how much to use on a taco.
While the El Yucateco maybe be my favorite, we got through massive amounts of tapatio, and medium amounts of tabasco. End the various others that rotate. For Buffalo Shrimp, my wife likes Franks. I think because it is so salty.
Jason
They may still exhist, but one of the better hot sauces I’ve had is called Habenero Heaven by Mother’s Mountain. Intensely flavored along with a nice kick.
Ah, Minnesota - where butter’s a spice and gravy’s a beverage.
Valentina is a very nice sauce!
I always have lots of hot sauces in the fridge. I use different sauces for different things. Right now I have the all these in the fridge:
Cholula - usually breakfast
Tapatio - tacos and dinners
Tabasco Chipotle - chili
Tabasco - lots of stuff
Tabasco Green - lots of things
Franks - chicken
Crystal - lots of things
Sambal Oelek - marinades
Sriracha - marinades
Yucatan Sunshine - lots of things
This is my favorite.
I too am not a fan of vinegary hot sauces an in fact find most to be with the exception of the “pepper plant”
Pepper Plant is my favorite!
but it is not that hot
Your right it isn’t that hot, but when I was on their website I saw they do have a “extra hot”, never had it but it should still be good.
Bumparooni…
I just found at Trader Joe’s their Sambal Matah, an Indonesian condiment with shallots, garlic, lemongrass, and peppers. Man, that’s tasty, with a perfect amount of heat and nice balance of flavors.
Hopefully this is remedied but since one of my “recommends” was on the list Study Finds Dangerous Levels of Lead in Hot Sauces From Mexico – NBC Los Angeles
Jason
i’m going to put a vote in for El Pato.
found it in most supermarkets, and it’s on the bottom shelf of the “Mexican food” isle (at least in Safeway in NorCal).
it says “tomato sauce” on the packaging, but it’s really more than that. got some zip without being overpowering.
We usually have in the house:
Cholula
Tabasco Chipotle
Tabasco Green
Sriracha
Mina Harissa
Paste made by blendering a can of Chipotle en Adobo
Either homemade or jarred Nam Prik Pao.
I don’t eat nearly as spicy as I did when I was younger. Still love spicy food, but my stomach can’t handle it as well.
Mark R posted this one, and I think it is fantastic stuff.
Since Just Heavenly is no longer produced (I still have an unopened bottle) I’ve used Lottie’s as a pretty good substitute.
http://www.amazon.com/Lotties-Traditional-Barbados-Sauce-Yellow/dp/B000ITTA04
I’ve had some fun making my own fermented hot sauces. It’s not that hard to make really tasty hot sauce and a good way to get exactly what you like. I strongly recommend giving it a try.
Love this stuff:
I really like “Smoulder,” by a local Chicago restaurant - GT Fish & Oyster. Available in retail stores locally, and by mail order elsewhere:
I like a lot of flavor with my heat and I don’t need it to be a zillion scovilles. This line is my go to line…