What's your favorite hot sauce?

[kingwood-kid]

It was an accident once, then on purpose every time after that.

I had a similar experience with transvestite hookers.

The best I've ever had is Laughing Bull, which is for some strange reason only available if you mail in a billion Marlboro UPCs or something like that. Since I don't smoke, I prefer Sriracha (I call it rooster sauce) or Cholula.

 

[mattd2]

Ditto on the Vietnamese Chilli Sause (Sriracha) - hands down.

I was just going to ask the post a few up from you what this one is like as I have eye'd it up a few times in the "ethnic" isle of our supermarket. Looks like I will be getting some now! Cheers guys!

 

[mattd2]

A lot of cock sauce lovers,Sriracha, I admit i love it too but I still chuckle to myself ever since i heard someone call it cock sauce.
It and Tabasco chipotle are my gotos, reminder to me, make habanero mango sauce again

And that is now what I will call it too!

 

[Brewskii]

This was one of the only Scotch Bonnet sauces that kept me wanting more...

Of the more pedestrian varieties though I go trough Franks RedHot and Tobasco like its going out of style. I know that's not cool or trendy but it's the truth.

 

[Brewskii]

...also, my brother loves Squire Morgan's volcano sauce...buys it by the case. It's a sweeter Thai style sauce but it's damn good too....

 

[Beerbeque]

Be bop Cholula, she's my baby

 

[FermentNEthinG]

Sounds great - how do you make it? I want to try that myself one of these days.


For me, Franks is #1, followed by Siracha and Tabasco.
I have a collection of about a dozen or more hot sauces.
Trader Joe's Jalapeno is actually really good - I keep a bottle of that at my desk at work for needs.
I found a new one not long ago, Hank's Sauce from New Jersey. Not killer spicy, but really good flavor. When I knock of the bottles I got, I will need to order some more - they do ship.

Pm'd you the recipe. Enjoy!

 

[gratus fermentatio]

For those of you who, like me, enjoy the Rooster sauce (Sriracha), have a look at this:
http://www.cbsnews.com/video/watch/?id=50158150n

 

[Trox]

My favorite is Franks, but I'll take one of the big bottles of Regular hot sauce use up a enough and then dump a whole bottle of Franks Extra Hot into it; IMO it then has the a nice amount of heat but still the great flavor.

 

[Qhrumphf]

Been nursing this one for a while. Torchbearer Sauces' The Rapture 2.0. Trinidad Morgua Scorpions, Bhut Jolokia, and Habanero. Packs a punch. And this particular bottle has made (other) grown men cry.

 

[unionrdr]

yikes! That's gotta be some mean stuff. I have all the seperate sauces myself. Even an Indian bhut jalokia sauce that's really hot.

 

[Qhrumphf]

yikes! That's gotta be some mean stuff. I have all the seperate sauces myself. Even an Idian bhut jalokia sauce that's really hot.

According to the manufacturer, while they can't tell for sure because it's all natural, no capsaicin extract, and the variance in peppers, they estimate it at about 1 million Scoville, so yeah, it's pretty mean. About on par with eating a straight bhut jolokia.

http://www.formaggiokitchen.com/sho...ucts_id=2712&gclid=CKWNhYWMyboCFQGe4AodNUoAHw This stuff is also really good, at a much more reasonable heat level.

 

[podz]

I have consumed plenty of the original Tabasco in my life, but I finally gave it up because it's got too much vinegar for my taste.

Hands down, my favorite has got to be La Costeña Salsa de Chili Chipotle. I use it in chicken nuggets, tacos, chili, onion rings, etc.

In second place is Poppamies Barbados. Poppamies (Medicine Man in Finnish) is owned by a friend and former coworker of mine.

 

[stpug]

I prefer the stuff that I grow and ferment myself (surprise, surprise). It's different peppers every year and the fermentation adds a lot of complexity to the flavor. I usually end up with a sriracha thickness that I can in jars and can use at that thickness. I'll also use a jar and dilute with about 1/3-1/2 vinegar that I use as a shakable hot sauce.

Of the commercial hot sauces, I like most of them for their own unique qualities. I like variety.

 

[thatjonguy]

Choulula and Sriracha. Good for everything you could ever eat.

Love Sriracha on popcorn, it is very addicting. You have been warned.

 

[gratus fermentatio]

I love the chili/garlic paste too, fantastic on egg rolls & with stir-fried meat.
http://www.huyfong.com/no_frames/garlic.htm