Your favourite "hot" sauce ?

[mace]

Yes! I do love chili sauces, hot sauces, pikante sauces, lava sauces....You get it right:biggrin::tongue_sm

I'm interested in what sauces You rate the highest. Your top three would be great.

Most members here come from the US, I'll go out on a limb and claim that the US is the home of hot sauces today:lol:

Let me have it now, smother me!!!!:tongue_sm:tongue_sm:tongue_sm

:smile:mace

[R-James]

There is a company local to me called trees can't dance. there a specialist chili and hot sauce company and all of there offerings are fantastic. I particularly like there smoky sauces or the african hot version.

[mace]

There is a company local to me called trees can't dance. there a specialist chili and hot sauce company and all of there offerings are fantastic. I particularly like there smoky sauces or the african hot version.

Ha-haaaa:w00t:

http://www.treescantdance.co.uk/

Thanks a bunch:biggrin:

:smile:mace

[R-James]

If you are buying off them, get smoky chilpotle, african hot and habanero. I can garuntee you won't be dissapointed. The plum dipping sauce is also fantastic just with some breadsticks or carrot sticks

[PottyDoctor]

Bone Suckin' Sauce
Frank's Red Hot Sauce Xtra Hot
Tabasco Habanero

[Baloosh]

Marie Sharp's Hot Habanero
Tabasco Habanero
Sriracha

[soapbox]

1. Tabasco w/Garlic
2. Endorphin Rush (this stuff hurts, but it's tasty)
3. French Market hot sauce

[Swiftsteel]

I like Piri Piri sauce. Erm thats about the only one i can think of.....:blush:

Swiftsteel

[Jim]

http://www.badgerandblade.com/gallery/displayimage.php?imageid=12402
http://www.badgerandblade.com/gallery/displayimage.php?imageid=5073 (http://www.badgerandblade.com/gallery/showimage.php?i=5073&original=1&c=77)

[momo360]

For the obtained in the US:

1. Sambal Oelek (the non garlic version) [Thai style]
2. Rick's [Carribean, scotch bonnet style]

If you any asian/carribean markets near you, I'd definitely ask if there's any local blends available, as you really get something special with homemade sauces.

[Bluestaco]

Good ol' Tobasco red (on most everything)
Dave's insanity sauce
El Yucateco red
El Yucateco Habanero when I'm feeling full-on suicidal:bayrum2:

[SmoovD]

Louisiana Hot and Frank's Red fit the bill around my home.

[TENroaches]

http://shop.chefpaul.com/ProductImages/MPSGAL.main.jpg
Chef Paul Prudhomme's Magic Pepper Sauce (http://shop.chefpaul.com/index.asp?PageAction=VIEWPROD&ProdID=142)

Then Tabasco Habanero.

[rickw]

I use tuong ot toi viet-nam by Huy Fong Foods, Eros Pista (hot Hungarian paprika) and Tapatio.

[homebrewer]

Even though it is a bit pedestrian, I just LOVE the Tobasco Chipotle. There was a period of time that I was going through a bottle a week....

[NeckShaver]

Crystal, what a classic hot sauce should taste like.

[soapbox]

Good ol' Tobasco red (on most everything)
Dave's insanity sauce
El Yucateco red
El Yucateco Habanero when I'm feeling full-on suicidal:bayrum2:

Then what the hell do you think when you're using Dave's Insanity Sauce?! That stuff is lethal! :devil:

[thirdeye]

Good ol' Tobasco red (on most everything)

Dave's insanity sauce
El Yucateco Habanero when I'm feeling full-on suicidal:bayrum2:

Now that's a perfect list, the same for me in my house.

I agree, Tobasco on most everything. Have you tied a few drops in Cream of Mushroom soup? Awesome.
I even add a few drops to my maple syrup on my pancake pile which is three eggs over light and sausage stuffed between two oversized pancakes (note: no lunch on these days)...killer stuff:001_smile

[MTgrayling]

A favorite hot sauce! That's like trying to pick a favorite razor, not gonna happen. I have a few I love though.

Growing up 100 miles from Buffalo and being in college through the wing craze ($.05 wings and $.25 beers!) of course I love "Franks Red Hot". They can't make a damn wing in this state that's for sure.

Tabasco and breakfast is like a hand and a glove.

Not sure if it's considered a true hot sauce but "Tiger Sauce" is a favorite on most foods since a German friend introduced me to it about 6 years ago, sweet and spicy, yummy stuff.

Edit: I love the Crystal as well, think I'll pick up another bottle today. Thanks NeckShaver.

[Not A Nice Person]

Even though it is a bit pedestrian, I just LOVE the Tobasco Chipotle. There was a period of time that I was going through a bottle a week....

Love it too. GREAT on eggs of all kinds.

Trappey's Red Devil, while not especially hot, is a very traditional Southern hot sauce and terrific on smoked brisket.

For HEAT I like that Rooster Sauce you can get in Asian markets.

NANP™

[JCee]

I've always been a big Crystal's fan. I also just picked up some Cholula Chili and Garlic sauce and man is it good! Great on eggs too.

[PottyDoctor]

I even add a few drops to my maple syrup on my pancake pile which is three eggs over light and sausage stuffed between two oversized pancakes (note: no lunch on these days)...killer stuff:001_smile

Scrambled eggs and and sausage is my 'go-to' breakfast most days...but not without Tabasco Habanero and French's Yellow Mustard! Kick-er-up a notch or two! Oh yeah babe! :biggrin:

[cachorros]

El Yucateco red has been my clear favorite for a couple of years running. But I have about 10 others at any given time that I use as mood and situation calls for.

[Prince]

Pace Picante and Tabasco Chipolte

[Monkeyboy]

I have some Blair's death rain powder and a bottle of his 3am reserve sauce (1.5 - 2 million scoville units, 40x hotter than dave's insanity). I can't seem to handle the deadly hot stuff like I used to be able to. I get heartburn so I mostly stick to all the tabasco varieties now.

[momo360]

For HEAT I like that Rooster Sauce you can get in Asian markets.

NANP™

a.ka. Sambal Oelek

[Howard Newell]

Nothing beats Texas Pete, but I do like Tapatio, Melinda's, and Louisiana hot sauces.

[Telecastick]

#1 Secret Aardvark Habanero Hot Sauce

#2 Tabasco

[Not A Nice Person]

a.ka. Sambal Oelek

Is Rooster really the same as Sambal? The sambals I've had before were Indonesian and much, MUCH hotter and more oily.

I'm sure there's probably a zillion versions of sambal, though, just as there are of "Louisiana hot sauce."

NANP™

[Bluestaco]

Then what the hell do you think when you're using Dave's Insanity Sauce?! That stuff is lethal! :devil:

Dave's Insanity will definitely wake you up, but that damned El Yuc greenish gray habanero stuff will make your hair curly, your teeth pearly, child birthin' a pleasure, and your babies will be born nekkid. THAT stuff makes me temporarily deaf! :out:
...And then there's the renewed agony the next day or so...:mad5:

[Drewski]

Since no one's mentioned it, I'll throw in:

Pickapeppa sauce (http://www.pickapeppa.com/). It's sweet and has a decent bit of hotness. I can use it on anything.

And of course, plain ol' red Tabasco.

[soapbox]

Dave's Insanity will definitely wake you up, but that damned El Yuc greenish gray habanero stuff will make your hair curly, your teeth pearly, child birthin' a pleasure, and your babies will be born nekkid. THAT stuff makes me temporarily deaf! :out:


That stuff gives you an epidural?? Zoinks!


...And then there's the renewed agony the next day or so...:mad5:

Ooo, yeah, that's no fun either.

Once a 'friend' of mine snuck a half-teaspoon of Dave's into a spoon of Jambalaya she was making and gave it to me to 'try.' I drank two beers in ten minutes trying to stop that burn. Jesus. Do I have a bottle? Yes. I use it to add heat without much flavor to my jambalaya. You can only add so much Tabasco--much as I love it--before it starts adding too much of its own flavor to a dish.

[john.crissman]

Louisiana Hot and Frank's Red fit the bill around my home.

+1 I am nearing 40 and can't do the ultra hot anymore. I just like the flavor that Frank's offers.

[Limey]

I could drink Texas Pete's but I enjoy Tabasco Chipotle as well. I'd really like to try some other Chipotle sauces.

[MTgrayling]

These days I go for flavor. Heat is good if it's in balance with the dish, but heat for heats sake is just plain punishment. Macho masochism I call it. You never see the braggarts the next day but they pay, oh they pay dearly. :biggrin: :biggrin: :biggrin:

The stuff in the center, Sriracha?, is about as hot as I need, but it also has a great depth of flavor. A little goes a long way. It's more of a hot chili paste rather than a sauce.

http://i62.photobucket.com/albums/h89/csbswMT/Hotsauces_1_1.jpg

My Step Mother who ran a restaurant at one time got this brand like 20 years ago and I haven't seen it in a decade until I found some at the local market last year. These are all I have in my fridge now, I will add a bottle of Crystal later.

[ex-bugonaut]

Frontera Chipotle Sauce. Besides burgers etc. I also use it to wake up other things such as tuna fish salad.

[Johnny Dale]

Tapatio is my favorite and my wife's is Tuong Of Sriracha.

Tabasco is always a good back-up!

[Odsman]

These days I go for flavor. Heat is good if it's in balance with the dish, but heat for heats sake is just plain punishment. Macho masochism I call it. You never see the braggarts the next day but they pay, oh they pay dearly. :biggrin: :biggrin: :biggrin:

The stuff in the center, Sriracha?, is about as hot as I need, but it also has a great depth of flavor. A little goes a long way. It's more of a hot chili paste rather than a sauce.

http://i62.photobucket.com/albums/h89/csbswMT/Hotsauces_1_1.jpg

My Step Mother who ran a restaurant at one time got this brand like 20 years ago and I haven't seen it in a decade until I found some at the local market last year. These are all I have in my fridge now, I will add a bottle of Crystal later.

The Sriracha is the one that NANP was refering to as "Rooster Sauce". We use that stuff at the house like most people use ketchup. Everything goes with it.

The El Yuceteco green, red, and habenero got through the rotation fairly often as well.

I have a bottle with basalmic vineager with the long red Thai peppers, chili picene, and garlic in it that I use occasionally on stuff when I really want a kick..

[_JP_]

It's not all about heat, it's about a balance of flavors. And it depends on how it's applied. I tend toward the milder ones such as Tabasco Green, regular Tabasco, Frank's, and several others. The Death/Insanity/Nuclear meltdown sauces are avoided.

[MTgrayling]

A little online research yielded a few varieties and an American sample pack of four or five bottles that costs almost what I paid for one bottle here at the market!! Apparently the Thai and American versions are different and the multiple varieties in the bottom link are of Thai origin. Rooster Sauce, I like that name

http://www.huyfong.com/no_frames/sample.htm

http://en.wikipedia.org/wiki/Image:Flying_goose_sriracha.jpg

Now I gotta track me down some of the other varieties! Thai food stores should be a good bet, but I doubt there's one in all of Montana.

[Beast]

I like plain `ol Franks and Tabasco most of the time, but I occasionally go balls-out and seek punishment with stuff like Big Daddy's Ass Burn Hot Sauce (http://www.bigdaddysassburn.com/)
and even worse (better), anything from Blair's (http://extremefood.com/). I had a pinhead-sized drop of one of their sauces and it was the hottest thing I've ever had. Torture, really, so I did it again and again until I could completely cover a hot wing in the stuff. Sweating, pain, face turning purple, and profanity are side effects.

[ratcheer]

My top two is easy, choosing #3 is a little more difficult:


Yucatan Sunshine
original red Tabasco


Number three could be any of many other hot sauces, say El Yucateco green or Crystal.

Tim

[RayH]

I go for the usual
Tabasco Chipolte in my chile con carne
Tabasco Green with corned beef hash and hash browns
The Louisana style hot sauces like Red Devil and Franks are great on a lot of things, plus I like to put Red Devil on cottage cheese. Yummo as Rachel would say
I also go for El Yuc sometimes and Cholula and then there's Tapatio
and then there are the specialty hot sauces made in Az like Goldwater's and my favorite local stuff Kick Yo Ass hot sauces, really good stuff.

[merryjoulton]

I love Frank's and Cholula. My dad has a bottle of el yucatan habanero something or other that I like to splash onto nachos sometimes when I'm feeling especially masochistic.

[Odsman]

A little online research yielded a few varieties and an American sample pack of four or five bottles that costs almost what I paid for one bottle here at the market!! Apparently the Thai and American versions are different and the multiple varieties in the bottom link are of Thai origin. Rooster Sauce, I like that name

http://www.huyfong.com/no_frames/sample.htm

http://en.wikipedia.org/wiki/Image:Flying_goose_sriracha.jpg

Now I gotta track me down some of the other varieties! Thai food stores should be a good bet, but I doubt there's one in all of Montana.

Thanks for the link!!! You guys are such a bad influence.
We started calling it rooster sauce when my little girl was young. Couldn't quite get the name right and it had a rooster on the bottle. It just stuck.

Now, it is our "wake up" with breakfast sauce. So the name still fits.

[ratcheer]

Question: Which is supposed to be hotter, El Yucateco green or red? I have tried them both and can't really tell much difference. I have a slight preference for the flavor of the green, though.

Tim

[King of Kailua]

Sambal Mangga (For a beach side Indonesian Seafood BBQ) Any indonesian Sambal gets me going!

Sriracha "Rooster" The go to sauce in the 'fridge

Mezzetta's California Habanero Hot Sauce Twist & Shout a good reasonably priced habanero sauce

[Bluestaco]

Question: Which is supposed to be hotter, El Yucateco green or red? I have tried them both and can't really tell much difference. I have a slight preference for the flavor of the green, though.

Tim

I think the red is supposed to be hotter (and it seems to me like it is) and the green contains garlic.

[Mottern Man]

http://market.treasureshidden.com/images/703664.jpg


Its about the taste, not the ability to dissolve a pig in a spoon full.

[mace]

No pornografic images in this thread....Pleaseee!


http://shop.chefpaul.com/ProductImages/MPSGAL.main.jpg

:w00t::tongue_sm:w00t:

Man ,oh man!! Do I live in the wrooong country:bored::mad3:

All those bottles, all those labels, all those flavours:tongue_sm

A small shipping container, fill it with sauces from heaven, stick it on a container ship. Job done - set for life:lol:

The ones I'm REALLY gona hunt for now are these ones, http://en.wikipedia.org/wiki/Image:Flying_goose_sriracha.jpg I was blissfully unaware of the variety of flavours available to my palet...
The No:1 table sauce in OUR house:tongue_sm The only one I can buy here in Sweden is the green topped "hot chili".
Need aaaalllll varieties
The sad thing about buying from companies in the US is the massive taxes and fees slapped on by customs over here:mad:

The hunt for a good (euroland)www supplier is on:lol:


Here is my current stash of yummies:w00t:
The one trying to hide is the Smoked Tabasco. There is usually a bottle of tiger sauce and some Tennessee Sunshine in there as well.
The bottle on the extreme left.... I can't recommend it highly enough!! Not to strong, but ever so tasty.
I agree with most ppl here, sometimes You want a smack in the face, but most of the time i'm looking for the depth and multitude of flavours.

http://badgerandblade.com/gallery/displayimage.php?imageid=13118

:smile:mace

[urr-lord]

faves
texas pete
franks
crystal
tabasco green

several versions of pepper vinegar,homemade and store bought.

stuff i've tried
el yucateo green
bufalo chipotle
cholula
and numerous others that fadefrom memory.

i prefer the flavorful over the hot

[Dr. Mike]

Crystal, what a classic hot sauce should taste like.

I agree. This is still my favorite of all the hot sauces. Not too hot, and you can actually taste it. For a time I'd go through a bottle of this every other week.

[Isaias]

NO NO NO NO NO NO!!! :mad3:
Stop all the profanity.

Bottled sauces are like canned goo. If you want a real sauce, a good sauce you have to do it yourself. Forget the acidic rancid taste of bottled sauces.

So what if you almost choke to death while preparing the peppers and start crying while cutting the onions. In the end it is all worth it...
Pure masochism. "Damn!" :scared: :a48: :bayrum2:

[urr-lord]

i forgot--valentina regular.kind of a good upgrade on taco bell sauces.

[Gaz]

Tabasco and Sriracha is good enough for me. A former college roommate put Sriracha on everything and got me hooked. I admit to being a wimp on most hot sauces. I like the taste, but tend to pay for it later on...

[michaelskar]

for me it's more about flavor than heat (though heat is still important):

Crystal (went to high school 2 blocks from factory) - best flavor but not terribly hot

tabasco - a classic with a nice flavor and heat you can control

Sriracha - or as my son calls it, "angry rooster" - just delicious and just hot enough

runners up: texas petes and melindas, with melindas in the lead

[jtoddaz]

1. Cholula
2. Tapatio
3. Srichaha

[devnull]

Then what the hell do you think when you're using Dave's Insanity Sauce?! That stuff is lethal! :devil:

Bah! That stuff is weak! You all need to come out here to New Mexico. We have Chile that will burn your grand kids socks off!

My list:

1: New Mexico Red Chile when from the proper restaurant.
2: New Mexico Green Chile when from the proper restaurant
3: Habanero in salsa when from the right persons kitchen.

That daves insanity sauce is weak man. I had a friend from oklahoma challenge me to try some of it. I asked him for a glass of water after eating it and he said "What? Too hot for you?" and I replied "NO, it tastes like (insert euphemism for excrement here)!"

[Bluestaco]

Bah! That stuff is weak! You all need to come out here to New Mexico. We have Chile that will burn your grand kids socks off!

My list:

1: New Mexico Red Chile when from the proper restaurant.
2: New Mexico Green Chile when from the proper restaurant
3: Habanero in salsa when from the right persons kitchen.

That daves insanity sauce is weak man. I had a friend from oklahoma challenge me to try some of it. I asked him for a glass of water after eating it and he said "What? Too hot for you?" and I replied "NO, it tastes like (insert euphemism for excrement here)!"

My folks lived in Deming for a long time, and during the processing season you had to roll your windows up driving south of town! You're right, too (although I was referring to Dave's ultimate insanity sauce. If that ain't hot to you, quit paying taxes because you're DEAD, man!).

Some of the sauces you get in local restaurants around NM is really delicious...and it'll definitely light your wick.

[BigRich]

Most of the time the sauce depends on what I'm using it for but if I had to pick one that goes well on just about everything I'd have to say Chohula. I absolutely love the stuff and always have a bottle around.

[langod]

If I was stranded on a deserted island, I'd want these
Tabasco
Sriracha (Rooster Sauce)
Dave's Insanity
Melinda's XXX
Orange Krush -- probably the BEST habenero sauce ever. Has heat AND tons of flavor!
And "Magma" -- not super hot, but a very thin sauce that soaks into breads and coatings. Great on Pulled Pork.
http://us.st12.yimg.com/us.st.yimg.com/I/hotsauceworld_2002_38939903http://us.st12.yimg.com/us.st.yimg.com/I/mlm7298_2006_8114058


I should post a pic of my hot sauce collection. It fills a cabinet in my kitchen.
I must have at least 30 different types. Yummers.

[D.Irving79]

whatever my fiancess grandmother makes. shes 100% mexican.

stuff is hot :eek6:

[Mr Mockett]

http://market.treasureshidden.com/images/703664.jpg


Its about the taste, not the ability to dissolve a pig in a spoon full.

+1. Cholula is my go-to hot sauce.

[whiskerlips]

Crystal every time. I don't like a sauce to be hot just for the sake of being hot. Crystal has a good flavor.

[ancora imparo]

Louisiana Hot and Frank's Red fit the bill around my home.

Add Tobasco to these two and you have my favorite three.

[falkon]

franks red hot

[endcycle]

You know, I love heat. I do. I have some Dave's Insanity and some others (last year grew some varieties of chilis too in my garden, though this year I have only jalapenos because we wanted more room for heirloom tomatoes of a few types)...

BUT that said, Frank's is probably my #1 go-to. It doesn't have much heat, but it's uber-tasty. Sriracha is my #1 when we're eating Asian food of any sort.

[Ltltony]

http://badgerandblade.com/gallery/displayimage.php?imageid=13118

:smile:mace

I'm a big fan of the Dave's ultimate insanity sauce. It's twice as hot as the standard insanity but has much better flavor.

I use that when I want something really kicked up and Frank's the rest of the time.

[Acmemfg]

Crystal (red label-getting hard to find)
Melinda's XXX
Cholula (best all purpose Mexican sauce)
and how can I ignore classic Tabasco? Best oyster sauce in the world!!!

[Argonaut]

Louisiana hot sauce, La Valentina, Cholula, and Franks Red hot, in that order for eggs. For other aqpplications, it depends.

[Rushman2112]

Is Rooster really the same as Sambal? The sambals I've had before were Indonesian and much, MUCH hotter and more oily.

I'm sure there's probably a zillion versions of sambal, though, just as there are of "Louisiana hot sauce."

NANP™

"Sambal" is the Indonesian word for anything like a relish, while "oelek" is the Dutch word for the mortar used to crush the chillies. There are at least 300 different Indonesian sambals, and are either used as a condiment to add heat and spice to what are already hot and spicy dishes, or as something like a curry paste fried off and then meat, fish or vegetables added and cooked in it.

Commercially produced sambals will have oil and salt to help preserve them, but a genuine sambal ulek (the Indonesian word) is just chillies crushed in a special mortar which is like a flat soup plate and ground with a sideways and twisting motion, which I cannot replicate. I leave that to my Indonesian missus!

My favourites are a Balinese version which uses shallots, lemongrass and lime along with the chillies, and ideally coconut oil, called sambal matah, or one from my MIL's home province of West Sumatera called sambal balado with garlic, shallots and tomatoes which is then fried off and used as the spice base for a fried beef dish. It should be fragrant, but eye-wateringly hot. I am getting hungry thinking about it...

[The Count of Merkur Cristo]

Because our other home is in DeRidder, Louisiana (and we're kind of partial to 'anything' from the Pelican State like Crawfish Boils, Creole Gumbo, Shrimp Etouffee, Jambalaya, Red Beans and Rice, Dirty Rice and Boudin Sausage just to name a few), the various brands McIlhenny's Hot Sause from Louisiana are the best :thumbup:

http://i165.photobucket.com/albums/u55/BJ_BOBBI_JO9/Food%20and%20eating%20related/chilli.gif "Tabasco hot sauce is really a multi-purpose seasoning". CBJ

http://badgerandblade.com/vb/attachment.php?attachmentid=142038&stc=1&d=1295483817 http://badgerandblade.com/vb/attachment.php?attachmentid=142039&stc=1&d=1295483827

[huntingdan]

Good thread to revive!

Crystal
Texas Pete
Franks Red Hot

Right behind that is the classic Tabasco. Mostly used for flavoring while cooking the dish. The top 3 I can add on anything, anytime.

[Docd]

1. Tapatio
2. Texas Pete
3. Franks
4. Tabasco (original)

[imarcus]

1. The stuff I make
3. Tabasco
2. Sriracha

I make a few different hot sauces, but this one is SUPER easy.
Heat 2 cups of canola oil in a cast iron skillet. When the oil is hot add 1 cup of dried chiles de arbol. Stir the dried chiles until they are fragrant and start to change color. Be sure not to burn them! Pour the chiles and most of the oil into a blender. Add 4 or 5 cloves of garlic and stir until soft then put them in the blender with the chiles and oil. Add a teaspoon of salt and a pinch of sugar and blend until smooth. After you put it in a jar the oil and chile paste will separate. Feel free to drain most of it off. It has a robust, earthy flavor and a LOT of spice to it. Enjoy!

[Nick Danger]

268841

Smack My Ass And Call Me Sally

Habañero hot sauce.

Nick

[YetiDave]

Pain is Good Louisiana sauce is unbelievable, and I just opened a bottle of Blair's Original Death sauce which is great! I can't really pick a favourite as there are way too many I haven't tried yet!

[MattyV]

There's always space for a bottle of Sriracha on my kitchen counter next to the S&P :thumbup:

[Agravic]

Sriracha overall; goes well with most cuisines to kick things up a notch without hampering flavor! :thumbup:

[KodiakAttack]

I may be the boring type, but can't live without my Chipotle Tabasco and Tapatio. I don't need massive heat in my sauce, just a little kick.

[Slash McCoy]

I like Tobasco, both the original and the green. The chipotle is okay, too. But I REALLY like Cholula, for its hearty red chile flavor. It is so savory, without excessive fire.

Of course, Pace is the best salsa. Close, is Herdez. I like the Herdez chile verde. The ascorbic character of the tomatillos really wakes up the taste buds.

[Robert45]

Louisiana Hot and Frank's Red

[JimK]

I love hot sauces.. Different sauces satisfy different needs, and mine are always looking for a special nuance for a particular recipe. So, while Daves Insanity sauce might be right for some meals, it is not a go-to sauce. I like Tobasco blends as a rule, but for a standard kitchen hot sauce, nothing beats the Franks Hot Sauce brand for notable heat, awesome flavor complexity, and awesome flavor complexity. That wasn't a typo. It's a fact. Even if you collect 200 brands of hot sauces for special uses, you should always have a large bottle of Franks hot sauce in your condiment rack right next to the ketchup bottle.

It will win more kitchen guests to the world of hot spice than any other basic hot sauce I have ever tried. In fact, I use it more often than ketchup..... It is tasty, hot, flavorful, and cheap! Even the test crew at Chefs magazine figured out the secret in their recent hot sauce test, years after I tripped on the truth...

You won't be sorry if you use Franks as your base hot sauce blend!

[dcom]

Frank's Red for me. The flavor isn't overpowered by heat.

[wscott52]

Mine are probably Sriracha, Dave's Insanity, and Rasta Fire Hot Hot Hot. Most of my friend's know not to taste something I'm eating without asking me if it's safe first.

[tinashubby]

This is good and hot, and can pick it up at my local grocery store.
268975

[PMT]

The one tinashubby picked is the best! finding it is the issue

[Rushman2112]

Although not a sauce per se, whenever I have Asian food, and in particular fried rice, I always have a bowl of light soy sauce with chopped fresh bird's eye chillies in it as a condiment - salty and spicy excellence.

[Obiwan]

Several in the rotation. Most often, Frank's or Marie Sharpe's.

[mretzloff]

I really like Sriracha from Huy Fong Foods:

http://www.formaggiokitchen.com/shop/images/Sriracha-28oz.jpg

[zethreal]

I really like Sriracha from Huy Fong Foods:



While I like sriracha sauce... I find it's a lot better with this modification. I add 1/4 - 1/2 a teaspoon of ghost pepper powder to it, shake it up & let it sit a week or so. then it's awesome.

[Arcadies]

Holy ancient thread revival Batman!

I guess I am boring as I use Tapatio pretty much exclusively. It has good flavor with a small to moderate amount of heat (depending on your tolerance) and it goes well with just about anything, the fact that it's dirt cheap is a bonus. In my opinion there are too many sauces out there that focus too much on setting your ass on fire and forget all about flavor.

[blary54]

In my rotation: Tobasco Chipotle, Crystal, Cholula(original and garlic), Melindas, Sriracha Sauce, Tennessee Sunshine.

My favorites are Tennessee Sunshine, Melindas and Cholula.

Here is a funny Sriracha comic I read yesterday...Fans of the sauce will appreciate it(A little NSFW)
http://theoatmeal.com/comics/sriracha

[Crixus]

Valentina Extra Hot

Made and exported from Guadalajara. Available here in Florida even at Walmart. Under $2 a liter. Great taste and not real hot, despite the name. There is also a regular heat version for those who tend to tread lightly. Great taste, and quite different from the abundant "Louisiana-style" hot sauces.
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[tinashubby]

I posted this previously, but after using it a while it's my favorite-Great flavor with Great heat!
I used two cloves of garlic, 6 would have been way too much...

PEPPER JOE'S ISLAND HOT SAUCE(A 10 ON THE PEPPER JOE HEAT SCALE) - 12 habanero peppers
- 2 carrots
- 1 lg. onion
- 6 cloves of garlic
-1/2 tbs. salt
-1/4 tbs. white pepper
- 1 lime
- 8 tbs. white vinegar
Cut habanero peppers in half and remove seeds. Drop in boiling water for 30 seconds to blanche.(handle with care) Remove peppers and put onion, carrots and garlic cloves into boiling water and cook until tender. Squeeze juice from lime and combine all ingredients and put in blender. First chop, then blend at high speed. don

[The Nid Hog]

My current favorite. Just finished off my last bottle at breakfast, so I have to pick some up today.


This is good and hot, and can pick it up at my local grocery store.
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[Deltaboy]

LA Hot Sause
Crystal
Franks
El Yugtan Red
Red Rooster
Tabasco
But Tapico gets the most use at our house.

[bakerbarber]

Anyone near Cleveland should stop by the West Side Market and visit the hot sauce stand.

You can buy any bottle you can think of and even almost any whole dried pepper by the bunch and bag.

[Redman667]

After a recent trip to Belize its I put Marie Sharps on everything. A habanero sauce with a carrot base great original tasting sauce that is not too hot.

[jbaca]

I like a brand called LaVictoria the one called Salsa Victoria is my favorite.

[incucrash]

I like one by Taste of Thai, I forget exact name!

[sychodelix]

Valentina, Tapatio, and Louisiana Hot Sauce are my go to sauces. Frank's is good for wing sauce.

[channy]

I always have on hand Sriracha, Frank's, Tobasco orignal, Sambal Olek, and Cholula. Sriracha is used like ketchup in my house.

[barneykiller]

Tabasco
Tapatio
Sriracha

[talibeard]

Lots of hot sauces in my house but here is my current top3;

-Lee Kum Kee's 'Sichuan spicey noodle sauce'.

-Tunesian 'Harissa' either from Tucal or SCAP.

-Sambal of course; now we use Brandal which is at least as hot as Oelek but more tasty (imo).

[Luc]

Tabasco is my favourite of all. I used to like Frank's red hot but something changed over the years... I think it's my taste buds... A tabasco bottle can easily be used to decant aftershave after that... (http://badgerandblade.com/vb/showthread.php/101546-Bottles-to-Decant-(Glass-vs-Plastic))

I got a few Grace hot sauce (made in Jamaica). They were on special since they are going "bad" next year...

[mikeon]

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[p.m.a.]

I'll be keeping an eye out for el Yucateco. Last night I picked up these two from my local grocery store: Yucatan Sunshine and Tamazula Extra Hot . Can't wait to try them out. I've had the Yucatan Sunshine before, but can't remember how I liked it. Should be good as it is a carrot-based habenero sauce:

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[Pebcak]

Sriracha and then Franks.

[pdillon]

Uncle Brutha's is probably not well known but is very very good. Kind of like a microbrew hot sauce. I used to live in Capitol Hill in DC and he owned Uncle Brutha's Hot Sauce Emporium. Yes, a store that only sold hot sauce. One day I wanted to find some russian dressing so I stopped by and the chance they would have it. The clerk, who was sweating heavily from sampling so much hot sauce, told me they didn't have russian dressing, but he found some sweet vidalia onion hot sauce that worked just amazingly on my sandwiches. Sadly when Eastern Market burned down, foot traffic decreased and he closed the store, but luckily his homemade hot sauce is still available:

http://www.unclebrutha.com/

Also, I was happy to see Nando's Peri-Peri available at whole foods. Perfect pairing for chicken!

[p.m.a.]

I'll be keeping an eye out for el Yucateco. Last night I picked up these two from my local grocery store: Yucatan Sunshine and Tamazula Extra Hot . Can't wait to try them out. I've had the Yucatan Sunshine before, but can't remember how I liked it. Should be good as it is a carrot-based habenero sauce

Verdict: Tamazula has a good slightly smokey flavor, but not enough heat. I'll have to double up on my application next time. Yucatan Sunshine has decent heat (although I did use quite a bit), but way too much salt & vinegar for me. I'm thinking I should just make my own. Maybe make a few chutneys as well. Should be fun!