favorite hot sauce | Page 3 | The Boneyard

favorite hot sauce

8893 said:
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.
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I love Salsa Lizano, also love Aji Verde (Peruvian Green Sauce.)
 
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.
 
Hoophound said:
Found this to be really good on Mexican and other non-Asian dishes. Great stuff.
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That’s what my wife makes, only way better. That one is very salty IMO
 
August_West said:
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:

1117-01__68271.1537671036.jpg
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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.
 
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Hoophound said:
Found this to be really good on Mexican and other non-Asian dishes. Great stuff.
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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.
 
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storrsroars said:
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.
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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.
 
August_West said:
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:

1117-01__68271.1537671036.jpg
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$1.99 for red at Price Rite. No green available.

Better still, 99¢ for Tapatío.
 
Tapatío all the way for me. The real consensus seems to be original Tabasco is trash.
 
Tommyboy said:
A couple of my Panamanian buddies here in Jacksonville started their own hot sauce company. I love it: Howler Monkey
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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.
 
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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)
 
I'm glad this got dredged up - i'm going to try some Nando's peri-peri sauce.

I'd say 3 or 4 of my top 5 hot sauces are from El Yucateco. The "regular" habanero, the XXX Hot and Black Label varieties are all REALLY good.

OK, question for the CT people with good memories: My all time favorite hot sauce was a barrel-aged habanero sauce that was made in CT - maybe Milford? (could be wrong on that) I want to say the product name was some variation of a guy's name like "Mike's" or "Rick's", but could be wrong about that too. Pretty sure it hasn't been made in a long time. Anyone know what I'm talking about?
 
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87Xfer said:
I'm glad this got dredged up - i'm going to try some Nando's peri-peri sauce.

I'd say 3 or 4 of my top 5 hot sauces are from El Yucateco. The "regular" habanero, the XXX Hot and Black Label varieties are all REALLY good.

OK, question for the CT people with good memories: My all time favorite hot sauce was a barrel-aged habanero sauce that was made in CT - maybe Milford? (could be wrong on that) I want to say the product name was some variation of a guy's name like "Mike's", but could be wrong about that too. Pretty sure it hasn't been made in a long time. Anyone know what I'm talking about?
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Damn, I was just going to say Nando's Peri-Peri. I finished my bottle on Thursday and hoping it's still at my local Fresh Thyme store. Not too many places carry it out here. It's a really versatile sauce that goes well with almost anything. It's my preferred hot sauce for morning eggs.

I've been picking away at a giant pot of red beans & rice I made last week. For that I use Louisiana brand, which to me has a better flavor and different kick than the traditional Tabasco or something like Texas Pete. I've got red and green habanero sauces and a ghost pepper sauce, but the uses for those are pretty limited, IMO. I'm more flavor than heat these days.
 
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My sister got me a bunch of hot sauces from up in Buffalo for my birthday. That's all I'll use now, they're so good
 
BigErnMcCracken said:
I’m guessing from the label and the color it’s a scotch bonnet / mustard Caribbean style? That’s my favorite type of hot sauce and I’m looking for a new one to try.
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Yes. That’s exactly what it is.
 
I love scotch bonnet hot sauces. I’ve tried a bunch, but have found myself sticking with Walkerswood. Nothing fancy or expensive. It’s $5 a bottle and I use it all the time.
 
I like Mago. It's a small batch hot sauce with various flavors. MagoHotSauce.com. One of the part owners is from CT. I first tried it from the brother of that owner.
 
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There's a store in Monroe called "The Angry Pepper" I went to a couple times years ago, that sells all kinds of hot sauces. The strange thing is, it's always closed no matter when I pass by, and this goes way before the quarantine. I've always suspected it was a front business...
 
If you’re looking for something new check out Hot Ones on YouTube. It’s an interview show with decent celebs. Catch is they eat wings with hot sauces that get hotter each one. Last wing is two million scoville units. Will Ferrell. Paul Rudd. Gordon Ramsey. Good stuff.
 
Deepster said:
If you’re looking for something new check out Hot Ones on YouTube. It’s an interview show with decent celebs. Catch is they eat wings with hot sauces that get hotter each one. Last wing is two million scoville units. Will Ferrell. Paul Rudd. Gordon Ramsey. Good stuff.
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The Jeff Goldblum episode is so Jeff Goldblum.
 
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