Official Hot Sauce Thread

[MOSQUITO FIGHTER]

I haven't found anything yet that can beat Tabasco Chipotle sauce. Not that I've really tried a lot of different kinds. Man, that stuff is so good. I'm actually not too crazy about regular Tabasco, though. I think the cheap-o Louisiana hot sauce is better. I think the Jalapeno Tabasco is pretty solid too. It's like hot sauce without the hot. If that makes any sense.

What's your hot sauce of choice?

[cicada88]

I kind of stick with the basics--regular Tabasco, Tapatio & Huy Fong Sriracha

[BrianC]

I like the el yucateco red and green habanero sauces.

[broken harbour]

I make my own in a blender, nothing comes close.

[Immryr]

my absolute favourite is holy fuck hot sauce from the rib man. http://theribman.co.uk/products/holy-fuck

really amazing sauce, huge scotch bonnet flavour.

while not exacty a hot sauce as such i also love this stuff.

[GaijinPunch]

In Japan I got some shit called Marie Sharps which was great -- fuck if I can find it in the US though.
http://www.amazon.com/Marie-Sharps-Gree ... p+habanero

[TJB]

There's a local product called Blair's Death Sauce which has a really nice flavour depending on which heat level you fancy. The sauces are ranked in heat with fancy names, for example, Absolute Death, Sudden Death, Golden Death (one of the weakest)

They've got that familiar flavour most habanero based sauces do in my opinion, I'm not the most...cultured on the subject however, so I could be speaking from ignorance.

He/They also do these Bhut Jolokia chips which aren't as hot as you expect for someone with decent tolerance but the flavour is so nice

[BryanM]

Because liquified tomato is a breeding ground for e.coli (hence why it's so tasty at decent Mexican restaurants, and why Applebee's serves it out of a plastic sack), you can't buy it in a store. You can only buy something embalmed in vinegar. You have to throw the tomato and pepper into a blender to procure this object.

[MOSQUITO FIGHTER]

I don't get all the Sriracha love these days. That stuff tastes straight up bad to me. I threw my bottle out.

Because liquified tomato is a breeding ground for e.coli (hence why it's so tasty at decent Mexican restaurants, and why Applebee's serves it out of a plastic sack), you can't buy it in a store. You can only buy something embalmed in vinegar. You have to throw the tomato and pepper into a blender to procure this object.

I don't mind a little vinegar flavor, as long as it's not too overpowering. Not knocking the homemade stuff, though. I'm sure it's pretty great. Just haven't attempted that myself yet.

[BryanM]

I don't get all the Sriracha love these days.

It's liquefied chili paste. Squirt some of it into some water with flour and sugar and you've got some orange flavored gravy going on.



It's the flavor of orange.

(Wikipedia didn't squirt any red stuff into this one and ending up with only shameful, shameful brown. Lazy.)

[Cagar]

This is the hottest thing that i've ever eaten:

[MX7]

Came on here to post Mr Naga but been beaten to it. Absolutely amazing stuff.

Also reccomend Lingman's, Mae Ploy and Healthy Boy sweet chilli sauces for three variations on a classic.

Tabasco brand stuff is really dull. Only really works on exceptionally boring cuisine. It's very popular in military barracks. I completely agree that the Louisiana brand is better. Shame it's hard to find in the UK and unfortunately more expensive than Tabasco too...

[jonny5]

There's a local product called Blair's Death Sauce which has a really nice flavour depending on which heat level you fancy. The sauces are ranked in heat with fancy names, for example, Absolute Death, Sudden Death, Golden Death (one of the weakest)

They've got that familiar flavour most habanero based sauces do in my opinion, I'm not the most...cultured on the subject however, so I could be speaking from ignorance.

He/They also do these Bhut Jolokia chips which aren't as hot as you expect for someone with decent tolerance but the flavour is so nice

Ya recently picked up the After Death variant. Pretty good, and good amount of heat. I've become somewhat immune to hot sauces over the years so I tend to go for ones with warning labels on them or skull and cross bones. It ain't spicy if it doesn't make you dizzy.

For when I just want some flavor I generally prefer garlic chili over sriracha



To those talking about Tabasco...step your game up. Might as well be eating Frank's.

[drauch]

Tabasco brand stuff is really dull. Only really works on exceptionally boring cuisine.

This is incredibly true. Every once and awhile I'll break out the cheap shit and it only ever tastes good on, er... cheap shit.

[Adderall]

Shelf stable sauces have to have a low PH level (I think like 4.5 or so).... that's why so many of them use vinegar.

Several years ago I went from about 12k scoville units; aka tobasco; to 2 million in the span of 1 year. I went up incrementally, eating hot sauce on breakfast sandwiches every day at work. Once you get past 500k there is a clear distinction between sauces that are hot just for the sake of being hot (Daves), and sauces that are extremely hot but still retain excellent flavor (Blairs).

No more tolerance for anything over 1 million.... these days I like a nice, tame mango habanero or scotch bonnet sauce.

[Xyga]

When it comes to spicy foods, my thing is Sichuan cusine, which uses the unique 'numbing' Sichuan peppercorn.
http://fiery-foods.com/index.php/chiles ... n-province

It's not like your average red chilli, there is a initial burning sensation too, but when the numbing starts you enter a kind of hot-and-spicy drunken state for a while.
It's tough the first time (I couldn't speak for half an hour) but in the end I prefer this to the red chilli that can be painful, bitter, and ruin your meal if there's only a tiny bit too much.

EDIT: I don't know of any ready-to-use sauce made of this, but there are pepperboxes and oils. Good luck finding some outside of China though. ^^

[EllertMichael]

Z Sauce. My buddy picked this up at a Native American-themed store in a mall once. It's certainly no joke (Made with 4 Million Scoville Extract), but the reason I enjoyed it so much was that it's not just all heat but the flavour is really fantastic.

I also love mixing Sriracha with ketchup for dipping french fries in. Apparently Heinz caught on that this was a good idea...

[Immryr]

When it comes to spicy foods, my thing is Sichuan cusine, which uses the unique 'numbing' Sichuan peppercorn.
http://fiery-foods.com/index.php/chiles ... n-province

It's not like your average red chilli, there is a initial burning sensation too, but when the numbing starts you enter a kind of hot-and-spicy drunken state for a while.
It's tough the first time (I couldn't speak for half an hour) but in the end I prefer this to the red chilli that can be painful, bitter, and ruin your meal if there's only a tiny bit too much.

EDIT: I don't know of any ready-to-use sauce made of this, but there are pepperboxes and oils. Good luck finding some outside of China though. ^^

I also LOVE sichuanese food. and if you're talking Sichuan food, you need these two chilli based products.

Laoganma chilli oil



and of course pixian douban aka chilli bean paste

[Adderall]

I highly recommend Akabanga oil.... I used to hunt for this stuff for months at a time. Now it's on ebay and all over the place.

[PC Engine Fan X!]

Tabasco Factoid: It's a given that if you work for the Tabasco company, all employee are given a 5 gallon jug once a year.

PC Engine Fan X! ^_~

[BrianC]

Tabasco brand stuff is really dull. Only really works on exceptionally boring cuisine. It's very popular in military barracks. I completely agree that the Louisiana brand is better. Shame it's hard to find in the UK and unfortunately more expensive than Tabasco too...

yikes. The Louisiana brand is the cheaper one here in the US.

[LSU]

Blair's sauces are excellent, and can be mighty spicy.

Dave's Insanity sauces can be pretty good too. I use a dash of various ones on pretty much everything I eat everyday. After all: What is savoury food, if it's not spicy?

Must try to track down some Mr. Naga - I hadn't heard of this one before.

Related, but not quite on topic: I seriously miss Phall Indian curries. Quite impossible to find in the Bay area, but my staple food growing up in the UK.

[cicada88]

Does anyone ride for Billy Mitchell's sauces?