What's your go-to for hot sauce?
- Thread starter JamesIII
- Start date
Eggs - Tabasco
Mexican - Yucateco green
Chinese - Sriracha
Stew/soup beans etc. - Tabasco
Caribbean - Pick a Pepper
BBQ - none
Mexican - Yucateco green
Chinese - Sriracha
Stew/soup beans etc. - Tabasco
Caribbean - Pick a Pepper
BBQ - none
I only put sriracha on stuff that isn't supposed to be spicy like eggs, Mac and cheese or pizza rolls.
For stuff that is spicy but not quite spicy enough I use sambal oelek.
Louisiana for sauces and...pretty much everything.
I also made my own chili garlic oil I sometimes put on Asian noodle dishes or dumplings.
For stuff that is spicy but not quite spicy enough I use sambal oelek.
Louisiana for sauces and...pretty much everything.
I also made my own chili garlic oil I sometimes put on Asian noodle dishes or dumplings.
S&B Chili Oil with Crunchy Garlic - fantastic on many things, especially eggs. Not especially hot, but just so much flavor.
Staple in *.mil MRE for over 20 years. Little flasks are cool and greatly enhance your meal Pedestrian? Sure. Lifesaver = yes. Life's simple pleasures have meaning. Excellent marketing move. Influenced at least 2 generations. Prior thereto, we experienced larger bottles.
I’m a hot sauce fanatic. That being said, I still like Tobasco.
Went X'mas shopping once, and this guy is selling some sauces. My son in law loves hot sauce. The hotter the better, so I ask the guy what he had. He reaches under the counter and pulls out a jar. "You eat this, it'll melt the seat off your bicycle" He gets a small dab, 1/4 the size of my pinkie nail. "Chew this. Don't swallow." he says. I pop it into my mouth and chew. And its pretty good. Nice warm sensation. Then it gets warmer, and warmer, and warmer! In 30 seconds I am sweating so hard I'm wiping my face off with napkins. People watching are laughing their ashes off. He gives me sour cream. Doesn't touch the stuff. Glass of milk. Nothing. Ice cream. No good!! I swear to God, thirty minutes later, I would burp, and my nose would burn! I bought 2 jars. (I'm an evil bastard)
This is my main staple also. I have not run out of it in my lifetime. It is like salt and pepper on our table. When I visited the plant on Avery Island we had to wear a mask due to "heat". They also told us they have a tabasco pepper plantation in Africa that grows the same pepper found in Louisiana in the event a hurricane destroys the crops. Great place to visit.Staple in *.mil MRE for over 20 years. Little flasks are cool and greatly enhance your meal Pedestrian? Sure. Lifesaver = yes. Life's simple pleasures have meaning. Excellent marketing move. Influenced at least 2 generations. Prior thereto, we experienced larger bottles.
@KYNC89 after salt and pepper, it’s the very next thing I use. I put it in everything. But, found it to be awesome in my homemade Mac n cheese
Franks is damn good. Tabasco and Texas Pete’s are on there as well
My everyday hot sauce. Cheap and perfect for everything.For me:
I wouldn’t say Tabasco is pedestrian.
I can’t any other hot sauce that tastes like it,
For stews, soups etc. nothing else does what it does, ie enhance the flavor w/o masking it.
I can’t any other hot sauce that tastes like it,
For stews, soups etc. nothing else does what it does, ie enhance the flavor w/o masking it.
-valentina has been the go to for a bit. Always have some basic tabasco/franks/texas petes on hand.
-kids love the sriracha.
-found cholula "chili garlic" yesterday at whole foods...hadnt seen it in years.
-adding red pepper flakes to food early in the cooking process garners quite a bit of heat.
-kids love the sriracha.
-found cholula "chili garlic" yesterday at whole foods...hadnt seen it in years.
-adding red pepper flakes to food early in the cooking process garners quite a bit of heat.
I use Tapitio. It's got a nice vinegar, smoke, and heat combo with a touch of garlic. Good stuff.
Pretty basic stuff for me:
Cholula for Mexican
Sriracha for Asian ****
Franks for basic **** (chicken, chili, etc)
Crystal for seafood
Sometimes I’ll mix in some tapitio or just a random one I find but those are the most used in my rotation.
I absolutely hate tobacco - with a passion. Don’t know why, just have always hated the taste - for whatever reason it tastes extremely strong to me and if it’s in something I find it completely overpowering and awful. Have tried it 50 times because I know so many people that swear by it and have pretty much hated it every time.
Cholula for Mexican
Sriracha for Asian ****
Franks for basic **** (chicken, chili, etc)
Crystal for seafood
Sometimes I’ll mix in some tapitio or just a random one I find but those are the most used in my rotation.
I absolutely hate tobacco - with a passion. Don’t know why, just have always hated the taste - for whatever reason it tastes extremely strong to me and if it’s in something I find it completely overpowering and awful. Have tried it 50 times because I know so many people that swear by it and have pretty much hated it every time.
Dave's Insanity, mostly. The kind found at Meijer. Pretty solid on a lot of foods due to the smoky flavor.
Texas Pete, Louisiana, and the like aren't good to me. No heat and is basically another flavor.
Texas Pete, Louisiana, and the like aren't good to me. No heat and is basically another flavor.
This stuff is more of a condiment than a hot sauce, I guess, but it is amazing. The company has other flavors, but this is the one I keep coming back to.