What's your favorite hot sauce?

[nakedfrog]

I always have El Yucateco on hand, and then typically some other habanero-based sauces.

 

[Captante]

Tapatio is much better than Tabasco. Valentina is like a poor man's Tapatio.

I enjoy both of these.

For awhile the Dollar-Tree near me had shelves full of the regular Valentina @ $1 per bottle, so I stocked up ... not very hot at all but really tasty on eggs!

 

[Chromagnus]

Sauces that I always have stocked:

Smoked Chipotle Tabasco
El Yucateco Verde
Siracha
Chulula
Cry Baby Craig's
Ssam Sauce

 

[nakedfrog]

Sauces that I always have stocked:

Smoked Chipotle Tabasco
El Yucateco Verde
Siracha
Chulula
Cry Baby Craig's
Ssam Sauce

I just got a bottle of Cry Baby Craig's last month, they had it at a restaurant I was visiting, and I bought some to take home.

 

[JEDIYoda]

here are the 4 sauces that I use and two of these I would consider mild but flavorful -- the
Trader Joe`s Sriracha sauce and the Cholula are both excellent for flavor!
The only green sauce that I like and this is a bit hotter than tghe first 2 is the Trader Joe`s Green Dragon hot sauce-- again very flavorful yet some heat!
Then if you want heat we have -- Melinda`s Naga Jolokia sauce!! You don`t dare rub your eyes or your private parts...Ouch!! But it tastes good!! UUmm
Still I use these if I don`t make my own hot sauce!!

 

[Scarpozzi]

I enjoy both of these.

For awhile the Dollar-Tree near me had shelves full of the regular Valentina @ $1 per bottle, so I stocked up ... not very hot at all but really tasty on eggs!

Exactly, but there's not a lot of reason to stock up. I think a bottle goes for about $1.20 around here and Tapatio is closer to $2.00. Valentina is great. I really enjoy it when I'm not wanting to go full heat. Definitely great on breakfast tacos with chorizo, eggs, cilantro and queso fresco.

 

[bigi]

Sorry folks, but most stuff listed here are ketchup.

I use El Yucateco exclusively, hot but has great flavor. I am talking kutbil-ik one.

Amz link

 

[Captante]

Exactly, but there's not a lot of reason to stock up. I think a bottle goes for about $1.20 around here and Tapatio is closer to $2.00. Valentina is great. I really enjoy it when I'm not wanting to go full heat. Definitely great on breakfast tacos with chorizo, eggs, cilantro and queso fresco.

By "stocked-up" I mean grabbed 5 bottles instead of 2 ... perhaps a slight exaggeration on my part?

The least I can recall seeing Valentina for is around $2 a bottle, (although with my memory that's not saying a lot!) so at $1 would be 50% off.

Even at a $1.20 its still 20% so not terrible!

Sorry folks, but most stuff listed here are ketchup.

I use El Yucateco exclusively, hot but has great flavor. I am talking kutbil-ik one.

Amz link

Raising the bar by adding hot-sauce snobbery to the coffee, steak, ketchup, rice (etc) variety are we?

 

[Captante]

Whoops dbl!

 

[JEDIYoda]

Sorry folks, but most stuff listed here are ketchup.

I use El Yucateco exclusively, hot but has great flavor. I am talking kutbil-ik one.

Amz link

I agree most of the sauces listed so far are just red colored water...
Melinda`s Naga Jolokia sauce! Just as hot and tasty as el Yucateco!!

 

[zinfamous]

El Yucateco, any version.

I always keep Texas Pete around, mainly because it's local brand and because it's the only thing I put on NC-style, proper BBQ. I don't use it for anything else, though.
For southern cayenne pepper style, I mostly prefer Crystal or Louisiana. I never really liked Cholula.

Marie Sharps is also great.

 

[JEDIYoda]

Then we can go this route --

 

[Mr.IncrediblyBored]

Nice necro.

+1 for Valentina. Good all around hot sauce. Works on a lot of things.

I use Yucatan Sunshine for vinegar base hot sauce on eggs. Valentina on most other stuff.

 

[Aves]

El Yucateco, any version.

I always keep Texas Pete around, mainly because it's local brand and because it's the only thing I put on NC-style, proper BBQ. I don't use it for anything else, though.
For southern cayenne pepper style, I mostly prefer Crystal or Louisiana. I never really liked Cholula.

Marie Sharps is also great.

I recently purchased the black label El Yucateco but haven't had a chance to use it on anything. I'm looking forward to trying it because I really like the red.

Also, definitely agree on Marie Sharps. Right now I have a bottle of the Belizean Heat version and it's great.

 

[nakedfrog]

I recently purchased the black label El Yucateco but haven't had a chance to use it on anything. I'm looking forward to trying it because I really like the red.

Also, definitely agree on Marie Sharps. Right now I have a bottle of the Belizean Heat version and it's great.

I didn't like the black as much as the regular, but my partner likes it more.

 

[balloonshark]

El Yucateco, any version.

I always keep Texas Pete around, mainly because it's local brand and because it's the only thing I put on NC-style, proper BBQ. I don't use it for anything else, though.
For southern cayenne pepper style, I mostly prefer Crystal or Louisiana. I never really liked Cholula.

Marie Sharps is also great.

I have been using Texas Pete since I was introduced to it when I lived in NC. I also had a friend there that used Carolina Treat BBQ sauce on chicken. He used to roast pigs but no idea what he used on the swine.

 

[nakedfrog]

Texas Pete is what I use when I make hot wings, it tastes better than Frank's.

 

[Scarpozzi]

I agree most of the sauces listed so far are just red colored water...
Melinda`s Naga Jolokia sauce! Just as hot and tasty as el Yucateco!!

Tapatio is actually spicy enough to overpower tacos, to me... It ends up being too spicy and making the taco less enjoyable.

Valentina isn't too spicy, but the vinegar in the sauce can ruin tacos too if you use too much... Once again, ruining the taco experience.

I've withstood higher doses of capsaicin than most...including many hot wings that scared me (because of the sauce on my fingers I didn't want to get near my eyes). I use chili oil and cayenne pepper in much of my cooking even before adding hot sauce on top of it (because layered heat is more flavor). I think too many of the sauces that are all about capsaicin just aren't flavorful after you get to a certain point. This goes double if you enjoy the flavor of beer....the capsaicin overtakes everything.

Texas Pete is what I use when I make hot wings, it tastes better than Frank's.

I only use Frank's because it's more crowd friendly.

 

[kage69]

Depends on what is on the plate!

My current fav is:

I don't feel much need to go past ghost pepper. Dirty Dick's is also really good, I like it on grilled seafood.

 

[zinfamous]

Texas Pete is what I use when I make hot wings, it tastes better than Frank's.

Texas Pete also makes their own Wing sauce (not sure if you meant that one specifically) and I agree--it's better than Franks. The Wing sauce is hotter than their normal recipe, if anyone would be concerned about that, heh.

 

[ElFenix]

valentina black label

 

[whm1974]

if only I had a garden, I could grow Chili Peppers and produce my own hot sauces. Question: Can you make Hot Sauce without Vinegar?

 

[lxskllr]

Can you make Hot Sauce without Vinegar?

For practical purposes, I'm gonna say no. Vinegar's a preservative. You could make some kind of fresh pepper mash, but it wouldn't keep long.

 

[whm1974]

For practical purposes, I'm gonna say no. Vinegar's a preservative. You could make some kind of fresh pepper mash, but it wouldn't keep long.

Fermented Chili Sauce. Here You go:

How to Make Fermented Pepper Mash

Learn how to make fermented pepper mash at home so you can make your own homemade hot sauces and help preserve your abundant chili pepper harvest. Fermenting chili peppers is a fun, great way to preserve them, and essential for making hot sauces.

www.chilipeppermadness.com

Fermented (naturally pickled) peppers - a step by step guide

Skip the vinegar and pickle peppers the old fashioned way by fermenting them. Fermented peppers give you all the storage benefits of pickled peppers without the vinegar taste. Make fermented jalapenos or fermented sweet banana peppers, the recipe and process is the same.

www.schneiderpeeps.com

 

[lxskllr]

Not sure substituting lactic acid for acetic acid is a huge distinction flavorwise.