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Favorite Hot Sauce.... GO!
- Thread starter PortlandBass77
- Start date
None at all. Skip right past hot peppers (any peppers, other than peppercorns, actually) in recipes. I do not remotely see the appeal. Ginger, I can go for.
Like everybody else, I buy my fresh birdseye chillis from my local Vietnamese Bakery! Where else?
Then I chop them up fine, and add them to any flavour sauce I'm using
Instant hot sauce.
Bazz's Tip : Hold the chillis with the OPPOSITE hand you use when you go for a wee
Then I chop them up fine, and add them to any flavour sauce I'm using
Instant hot sauce.
Bazz's Tip : Hold the chillis with the OPPOSITE hand you use when you go for a wee
I'm surprised no love for Tabasco yet.... I like the Huy Fong but it's not versatile enough to be the best.
I'm on a green tabasco kick right now. I've almost always got 3 or 5 different kinds of hot sauce on hand.
The best though is in the summer when I've always got a selection of garden fresh peppers on hand. No need then.
The best though is in the summer when I've always got a selection of garden fresh peppers on hand. No need then.
By "Hot Sauce", I'm going to go with any spicy, liquid condiment.
I have 3 that account for 90% of my condiment use.
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I have 3 that account for 90% of my condiment use.
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Passinwind
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- Dec 3, 2003
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After decanting this makes a wicked jerk sauce base, even more so when using rum instead of tekillya.
I also do aged/fermented vinegar based styles (think Tabasco, but hotter) and lots of other DIY types, mostly with peppers and herbs I grow myself. This forum is a pretty good starting point: http://thehotpepper.com/forum/91-hot-sauce-making/
After decanting this makes a wicked jerk sauce base, even more so when using rum instead of tekillya.
I also do aged/fermented vinegar based styles (think Tabasco, but hotter) and lots of other DIY types, mostly with peppers and herbs I grow myself. This forum is a pretty good starting point: http://thehotpepper.com/forum/91-hot-sauce-making/
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Bandana's Seriously Cilantro is my favorite ever, but it's no longer made.
I'm a fan of the hot sauces from Cheech, and the Mad Dog 357 is good too. Blair is my go to for insanely hot.
-Mike
I'm a fan of the hot sauces from Cheech, and the Mad Dog 357 is good too. Blair is my go to for insanely hot.
-Mike
Dave's Insanity is my go to for pretty hot, Crystal extra hot is great for Louisiana hot sauce with extra heat, and Tiger Sauce is great for flavor with a tiny amount of heat.
Too many to list. I used to have an entire shelf in my pantry filled with hot sauce, no two bottles were the same.
I like sirracha but it has a tendency to overwhelm the flavor of the food so I use it sparingly.
I like the various Panola sauces.
But I don't like a sauce that is hot just for the sake of heat, there has to be a good flavor to it.
I like sirracha but it has a tendency to overwhelm the flavor of the food so I use it sparingly.
I like the various Panola sauces.
But I don't like a sauce that is hot just for the sake of heat, there has to be a good flavor to it.
I'm not. The vinegar is overpowering in it. I can't stand that stuff. I do like sriracha though and Huy Fong makes a good version of it. If you want it hotter then leave it out of the refrigerator for a while. It gets a little darker and much hotter. I really like it that way. Some of the Vietnamese and Hmong places in Fresno make their own versions of sriracha that is even hotter. Good stuff!
For commercial sauces, I like El Yucateca Habanero XXXtra. It's not blasting hot and still has a good habanero flavor. My current homemade favorite is one a lady at a local Mexican joint makes for me. She takes her standard salsa which is very good by itself and I bring in a bunch of home-grown habaneros and she blends them together and adds in more garlic and cilantro. She makes it by the quart for me and it's great stuff. I think it's better than any commercial or other restaurant salsa I have ever had.
The super spicy stuff is good and the mild stuff is good but Tobasco is my go-to. I like any hot sauce as long as it isn't just a bottle of vinegar and some cayenne pepper. Boooo to lazy hot sauce.
The one on the left for jazzing up beans/pasta/rice etc., & the one on the right for splurging onto chips, omelettes, pies & just about anything else savoury.
Tried Dave's Insanity Sauce once & ended up throwing half a bottle away as it'd gone off. TBH I'm not into the face-melting stuff; I actually think that chillies taste nice in themselves & would love to find a sauce that focussed on that aspect.
Tried Dave's Insanity Sauce once & ended up throwing half a bottle away as it'd gone off. TBH I'm not into the face-melting stuff; I actually think that chillies taste nice in themselves & would love to find a sauce that focussed on that aspect.
I like sriracha, but I don't think it's as versatile as Crystal Hot Sauce (or Texas Pete) In the South, those two are a food group unto themselves. They go with everything.
I don't like Franks at all. I'd use it if no other condiments were available, but to my taste it's all vinegar and no pepper.
