What hot sauces yall using??

TN_Sister_State

I tend to be a pepper head and love all things spicy and hot. On my honeymoon in belize we stumbled upon Marie Sharps, its the national hot sauce there, and it has quickly become our go to hot sauce source for everything. They are all habanero based and delicious. The green habanero is the best on eggs and the beware for chili to light you up. What is everyone using out there as their preferred spicy condiment?

tjosborne

Tabasco

Cookbook_Chip

+1 Tabasco

Little Steven

TN_Sister_State said:

I tend to be a pepper head and love all things spicy and hot. On my honeymoon in belize we stumbled upon Marie Sharps, its the national hot sauce there, and it has quickly become our go to hot sauce source for everything. They are all habanero based and delicious. The green habanero is the best on eggs and the beware for chili to light you up. What is everyone using out there as their preferred spicy condiment?

I've been collecting hat sauce for fourty years. Have probably 1200 bottles. Never tried one I didn't like. My favourite is Arizona Gunslinger. Not real hot but it has a big hole in the top. Really fresh tasting

DieselkW

Really depends on what's cookin'.

I use Franks for most of the mundane stuff, burgers and steaks. Wings need a bit more heat, so I like to add red pepper flakes to butter and heat that up, mix it in with Franks and then add that to the brine.

I can't seem to find a sweet spot with the ghost pepper stuff - not interested in spice so hot it's not enjoyable.

So, the answer is "Franks" for about 75% of the time.

Acn

These get the bulk of use around our house:

Boileregger

Sriracha or Cholula

Brisket_Fanatic

Chulula

EggNorth

Frank's

bud812

Tapatio.

Roadpuke0

+ 1 franks

Doc_Eggerton

Crystal, the universal hot sauce.

travisstrick

Little Steven

Dats a nice one mon!

buzd504

Doc_Eggerton said:

Crystal, the universal hot sauce.

yep

danv23

Sorry if it ain't fancy or hard to get, but Tabasco Chipolte is da bomb.  More difficult but as equally "bomb-like" is the beer next to it (brewed and bottled in Alpharetta, GA - GO DAWGS).

Eggcelsior

Pretty much anything out there. I've never had one I don't like and the hotter the better. If it doesn't melt my face off it's not hot enough.

gdenby

Little Steven said:

TN_Sister_State said:

I tend to be a pepper head and love all things spicy and hot. On my honeymoon in belize we stumbled upon Marie Sharps, its the national hot sauce there, and it has quickly become our go to hot sauce source for everything. They are all habanero based and delicious. The green habanero is the best on eggs and the beware for chili to light you up. What is everyone using out there as their preferred spicy condiment?

I've been collecting hat sauce for fourty years. Have probably 1200 bottles. Never tried one I didn't like. My favourite is Arizona Gunslinger. Not real hot but it has a big hole in the top. Really fresh tasting

1200 bottles!??!.

I usually have 5 - 6 on hand. A few weeks ago I found a Dave's Total Insanity in the back of a cabinet. When I took it out, the bottom of the bottle came clear away. ? Why did that happen. The sauce spewed over the carpet. Words of warning. Don't try to sponge up Insanity Sauce if you have even the tiniest cuts on your hands. And expect that the carpet must be bleached near white to get out of the stain.

Back on topic, El Yucateco Red Habanero is mostly always on hand. Cholula is around mostly for the flavor, not the heat. Great with eggs.

Botch

gdenby said: 

A few weeks ago I found a Dave's Total Insanity in the back of a cabinet. When I took it out, the bottom of the bottle came clear away. ? Why did that happen. The sauce spewed over the carpet. Words of warning. Don't try to sponge up Insanity Sauce if you have even the tiniest cuts on your hands. And expect that the carpet must be bleached near white to get out of the stain.

 

I've tried Dave's, I won't do it again, that's just bottled pain.  Doesn't surprise me it bleaches carpet and eats away glass.  

#-o

 

Cook's Illustrated did a hot sauce shootout awhile ago, Frank's came in on the top and Tabasco at the bottom.  I tried a bottle, it was okay but I still prefer Tabasco.  

It does matter a lot what type of food its on, too.  I tried using Tabasco's "green" sauce everywhere I'd use the original, and never liked it.  But then, I tried it on beans; it rawks on beans!  

I also like the Pickapeppa and sriracha mentioned above, and have a bottle of "Brother Bru Bru's" just because the label is so awesome.  

 

 

 

Smokinpig

Texas Pete. Growing in NC that is what everyone had since it is made in Winston Salem.

UncleFred

If you like H-O-T   ...and you like peanut butter (who DOESN'T like peanut butter???), pick up a jar of this stuff.  Trust me, a little goes a long way.

KiterTodd

UncleFred said:

If you like H-O-T   ...and you like peanut butter (who DOESN'T like peanut butter???), pick up a jar of this stuff.  Trust me, a little goes a long way.

UncleFred, if you haven't tried it yet, set yourself up a Sriacha and PB sandwich.  It's awesome!  

Hey_Bulldog

A buddy of mine got me a variety pack of Zombie Cajun Sauces... real good stuff.  the only problem is there not all that hot... but very flavorful.  

The Antidote and the Spicy Garlic are my two favorites.

LINK for those interested.

oh, also, +1 for Tobasco!

tarheelmatt

Texas Pete
Cholula
Cholula Chipotle
Valentina
Frank's

cajunduck

Tabasco or Panola

UrbanForestTurnings

Tabasco brand garlic. It's a great stand alone. Or a base to tweak, I get it in the gallon

carolinakid

Texas Pete and Tobasco

Chubbs

Choluha's garlic hot has been at the top of my list for a while. Never heard of a lot of these being posted. Guess it's time I branch out

TN_Sister_State

Im seeing some trends on here. We keep franks, tobasco, choluha, sriacha, and of course our favorite Maria Sharp's. The flavor of maria sharps cant be beat in my opinion. I make my own ghost chili powder too from the peppers I grew. Keep em coming.

UrbanForestTurnings

Have the last of my smoked habs from last year. Need to plant some this spring

BuckeyeBob

Franks definitely. I may be in the minority but I don't like the flavor of Tabasco. Also, my Father in Law worked his way through college as a taste tester for Franks in Cincinnati. What a great job.