Why the hell is there no hot sauce thread on here?
I'll start. Recently, I've been impressed with these:
- Tennessee Sunshine. By "Try Me" brand, makers of several excellent hot sauces.
- Melindas Ghost Pepper Sauce. Nice flavor and pretty much as hot as you can get unless you're talking capsaisin extract enhanced sauces.
Standby's / Go-To's: Cholula for mexican, Texas Pete for Louisiana style.
At last count I have about 40 varieties but I'm always looking for new ones to try.
Apparently because that would be bigoted. Are you going to start a Whites-only thread next ? You're lucky no one (well... practically no one) gets banned around here.
Originally Posted by Dastardly
Sriracha and Cholula are have designated shelf space in my fridge.
There's something about Sriracha I love that I can't quite describe--it's the texture-- 'mouth feel' (stupid foodie talk) and something about the quality of the heat that i really dig. I've found nothing quite like it.
Peruvian peppers are quite special, if some of you have the chance to try some of them.
Different sauces are required for different uses. Cholula is my go to for eggs (although I have 4 varities in my cupboard - original, chili garlic and chipotle). Sriracha for more or less everything else. We made a cracking aoli with it last night to eat with (bacon fat) fried potatoes - mayo, minced garlic, smoked paprika, lime zest and Sriracha.
Originally Posted by rumblefish
Yep, I use Cholula almost strictly on eggs most other stuff gets the sriracha. I do have a bottle of Louisiana hot sauce, but it doesn't get much use, 'cept the occasional marinade for sauce when I want some vinigary tang.
Originally Posted by LimieJosh
Hmm. I've had a big bottle of sriracha in the fridge forever. I'll have to give it another taste.
Here's another vote for Cholula. Medium heat but with actual flavor.