favorite hot sauce

[8893]

Not a "hot" sauce--more sweet and tangy--but I also love Salsa Lizano from Costa Rica. Fell in love with it when we honeymooned there and it was an ubiquitous condiment. Ordered a few cases over the years and had them shipped, and now realize I need to reorder because I am out and it's been awhile. Great on rice and beans, eggs, chicken and lots of other stuff.

 

[ConnHuskBask]

I used to always do the "hottest" wing challenges and even entered a few contests.

When I turned like 28/29, I just couldn't do it anymore. Just wrecks my system. I can barely eat generic mild sauces anymore with wishing I didn't the next day.

 

[BGesus4]

Marie Sharp's... Nothing really comes close in my book

 

[MTHusky]

I use Tapatio.

I second the vote for Tapatio

 

[Husky25]

Didn't read all of the posts but I've veered away from Frank's and more toward Texas Pete's as my go-to cayenne sauce.

 

[Mokum]

My wifes homemade indonesian sambal, from an old family recipe.

 

[WaterDawg]

Yup, I’m a big Sriracha fan too. Plenty of good flavor with just the right touch of heat IMO. Love it on pizza.

 

[CAHUSKY]

Matouk's Calypso. Great fruity flavor from the habaneros.View attachment 35375

This is my go to as well. Nothing better on chorizo and eggs.

 

[Lynyrd]

Eggs - Tabasco
Chicken - Texas Pete
Soups - Sriracha
Rice & Beans - Cholula
Wings - Franks base, mixed with a variety of whatever's available and a splash of Dave's Insanity Sauce to keep the family at bay

 

[Hoophound]

Found this to be really good on Mexican and other non-Asian dishes. Great stuff.

 

[superjohn]

Not a "hot" sauce--more sweet and tangy--but I also love Salsa Lizano from Costa Rica. Fell in love with it when we honeymooned there and it was an ubiquitous condiment. Ordered a few cases over the years and had them shipped, and now realize I need to reorder because I am out and it's been awhile. Great on rice and beans, eggs, chicken and lots of other stuff.

I love Salsa Lizano, also love Aji Verde (Peruvian Green Sauce.)

 

[uconndoit]

In Thailand there's always a small bowl of prik nam bpla on the table. It's a nice combo of fishy salty and spicy. I don't often have to add much spice to Thai food.

 

[Mokum]

Found this to be really good on Mexican and other non-Asian dishes. Great stuff.

That’s what my wife makes, only way better. That one is very salty IMO

 

[Mokum]

I second the vote for Tapatio

I like tapitio also. My Mexican friends all use that one.

 

[Mokum]

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:

That’s a good one. We have a bottle of it in the kitchen at the shop I work in. The owner is Mexican so we always get all kinds of stuff like this.

 

[Kitaman]

Ketchup, the spiciest sauce I can handle.

@August_West Thanksgiving is soon, so remember its good on turkey.

 

[storrsroars]

Found this to be really good on Mexican and other non-Asian dishes. Great stuff.

Makes Mexican dishes taste decidedly non-Mexican. Pretty much true for all Asian hot sauces. Chile sauces are developed using chiles from those regions for that region's cuisine. Even when I throw some gochujang in a Chinese stir-fry, it no longer tastes Chinese. I tend to stick with what's natural for whatever I'm cooking, but that's just me.

I'm pretty particular about stuff like this though, probably moreso than many. Something like August's green sauce - I use that on green chilaquiles and enchiladas verdes but I find I like it more with chicken and certain pork dishes rather than beef. Red chile sauces simply work better with beef for me. But never chile sauce on top of a mole sauce.

 

[tzznandrew]

Makes Mexican dishes taste decidedly non-Mexican. Pretty much true for all Asian hot sauces. Chilie sauces are developed using chiles from those regions for that region's cuisine. Even when I throw some gochujang in a Chinese stir-fry, it no longer tastes Chinese. I tend to stick with what's natural for whatever I'm cooking, but that's just me.

I'm pretty particular about stuff like this though, probably moreso than many. Something like August's green sauce - I use that on green chilaquiles and enchiladas verdes but I find I like it more with chicken and certain pork dishes rather than beef. Red chile sauces simply work better with beef for me. But never chile sauce on top of a mole sauce.

This is true, though I do use gochujang on pizzas that can use some more flavor. The combination of red pepper flakes and gochujang is quite good.

 

[Mokum]

Ketchup, the spiciest sauce I can handle.

@August_West Thanksgiving is soon, so remember its good on turkey.

Can’t beat ketchup.

 

[Hans Sprungfeld]

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:

$1.99 for red at Price Rite. No green available.

Better still, 99¢ for Tapatío.

 

[JakeTheDog]

Tapatío all the way for me. The real consensus seems to be original Tabasco is trash.

 

[Doginaus]

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

I have to agree with this one. I've tried other hot sauces as well but Howler Monkey Sauce not only has some heat, it also has flavor. If you've never tried it before, give it a go and see what you think. They use a pepper native to Panama called the Ahi Chombo for their base. I use it on just about everything, especially grilled beef.

 

[August_West]

still the best:

 

[JCSuperstar]

I just got a bottle of Marie Sharp's because the store was out of my regular and DAMN IT IS GOOD.

Before that, I had been buying up all the local Stop & Shop's Sontava, (regular habenero, not that mango habenero junk)

 

[8893]

Inner Beauty is back. Tastes a little different than it used to but still very good.