favorite hot sauce

[superjohn]

Discuss.

 

[tcf15]

 

[UconnFanNVa]

I tend to not use alot of hot sauce unless i'm having like rice and beans. When I do, I like Cholula.

 

[August_West]

this is my all around go to.

But I have about 40-50 at my house I use at different times for different things.

But my all purpose non specialty default that I use on pretty much everything daily is this:

 

[WhereistheDove?]

I used to be a Frank's person, thought I've generally moved to Cholula now. Still filter in Frank's and Chipotle Tabasco every once in a while.

 

[JMick]

El yucateco, Chipotle tobasco and Crystal's Louisianna hot sauce. I always have all three on hand and feel they cover all the bases

 

[JMick]

I used to be a Frank's person, thought I've generally moved to Cholula now. Still filter in Frank's and Chipotle Tabasco every once in a while.

The Chipotle Tabasco doesn't have any right to be as good as it is. It's my favorite condiment. I'll put it on anything.

 

[whaler11]

Texas Pete

 

[T-Squared]

Matouk's Calypso. Great fruity flavor from the habaneros.

 

[8893]

Cholula is my all-around, all-purpose go-to hot sauce. I recently got turned on to Huckle's Late Harvest Jalapeno Hot Sauce in Baltimore and brought some back with me, but I drained it quickly and can't find it up here. That was pretty perfect for my tastes though. For spicing up Asian food I use Sriracha.

 

[TRest]

Cholula is just hot enough not to make me regret it. Off topic, but Mr. Mustard Hot is the balls.

 

[Stainmaster]

Cholula and El Yucateco.

Lately, I’ve been experimenting with different varieties of peri-peri and harissa as well.

 

[huskeynut]

Frank's or Cholula are my favorites.

Used to be into Dave's Insanity Sauce and some others. But the old taste buds have changed over the years.

 

[Scoe]

Siracha

 

[storrsroars]

I tend to not use alot of hot sauce unless i'm having like rice and beans. When I do, I like Cholula.

When I lived in Mexico City that was the de facto at most tacquerias. I stuck with it. Nice flavor.

 

[superjohn]

Cholula and El Yucateco.

Lately, I’ve been experimenting with different varieties of peri-peri and harissa as well.

I love peri-peri sauce.

 

[superjohn]

When I lived in Mexico City that was the de facto at most tacquerias. I stuck with it. Nice flavor.

Where in Mexico City did you live? I'm going back this winter.

 

[storrsroars]

Where in Mexico City did you live? I'm going back this winter.

First month out of the Presidente in Polanco. Then an apartment on Rio Ebro in Cuauhetmoc, about 5 blocks from El Angel and the US Embassy. Long time ago though (93-94) so much of what I used to do/like probably isn't around anymore.

 

[Tex-Lager93]

Crystal (Louisiana). Truly addictive - the meth of hot sauce.

 

[superjohn]

First month out of the Presidente in Polanco. Then an apartment on Rio Ebro in Cuauhetmoc, about 5 blocks from El Angel and the US Embassy. Long time ago though (93-94) so much of what I used to do/like probably isn't around anymore.

Went to Teotihuacan last time, looking for an overnight somewhere outside the city this time. You ever been to Puebla City, Cuernavaca or Tlaxcala?

 

[Stainmaster]

I love peri-peri sauce.

Going to Nando’s for the first time was a revelation.

 

[Chuck]

I like a lot of different hot sauces. I tend to either love or hate a hot sauce. I prefer something with flavor, not just heat. Underrated, in my opinion, is TraderJoe's hot sauces (habenero (very hot) and jalapeno (tabascoish, but not as thin)). I also like the frequently mentioned Cholula and El Yucateco which they have at my local mediocre Mexican joint.

The key for me is to have different sauces for different cuisine. I love Sriracha on Asian inspired dishes and grilled meat, but not Mexican. Similarly, I love a smokey (chipotle, or I have a chocolate habanero that is like hot mole), but not on Asian foods. I think mustard-based hot sauces have more potential than has been developed.

 

[Mr. French]

I don’t care much about hot sauce, but Franks is the correct answer to the non-existent question.

 

[3rdbass]

Siracha

Nothing beats it! No brainer for eggs and rice.

 

[Scoe]

Nothing beats it! No brainer for eggs and rice.

Pho soup too.

 

[storrsroars]

Went to Teotihuacan last time, looking for an overnight somewhere outside the city this time. You ever been to Puebla City, Cuernavaca or Tlaxcala?

Been to Cuernavaca. Didn't think all that much of it but also didn't spend a ton of time exploring. But the drive out was two parts pretty one part terrifying.

I don't know if there are hotels (I assume there are some AirBnBs) in Malinalco, but that was one of my favorite towns. Owners of the company I worked for had a sweet house out there with an open air kitchen. You feel you're in a different country/century - burros on the street hauling carts, led by guys with huge somberos. Like stepping into a spaghetti western scene. Some interesting pre-Colombian Aztec sites nearby.

 

[Tommyboy]

A couple of my Panamanian buddies here in Jacksonville started their own hot sauce company. I love it: Howler Monkey

 

[Devland]

About 20 years ago I made my own hot sauce from habaneros I grew in my garden. I was fortunate that it was a nice day out and I cooked it outside on the side burner of the grill. Even with goggles and gloves on the cloud of capsicum around the pot was almost impenetrable. The resulting hot sauce was hotter than anything I've ever tried. It actually became a novelty. I would take it to parties and have people just put a dot on their finger to taste and watch their pain. I love hot sauces hence the reason I attempted to make my own. but this was so hot it was unusable.

edit- They may have been Scotch bonnet's or a combination of habaneros and scotch bonnets.

 

[Matrim55]

The only good things from upstate New York are Genny Cream Ale and Rochester hot sauce.

Rochester Hot Sauce

So good.

 

[AtlantaHusky]

I use Tapatio.