Hot Sauce

[mikeylikey]

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.

Discuss!

[veryhrm]

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.

http://startingstrength.com/resource...ad.php?t=19417

I thought about starting a hot sauce thread, but realised that would be leaving out other tasty sauces.

Hot sauces I like:



Encona Hot Pepper Sauce:
Good because it both contains some heat, and a really good flavour. Mix of scoth bonnets. habanero and importantly some mustard which really compliments. Not too sweet or vinegary like many hot sauces. Excellent with scrambled eggs.


Crystal Hot Sauce:
This stuff is not hot at all. I enjoy it basically as a vinegar with a slight hot pepper kick. Great with fries/chips. Also tastes good with noodles.


Any decent jar of mint sauce:
Very underappreciated & underutlised in my opinion. Is excellent mixed with tomato & chilli hot sauces for a boost of heat, sweetness and flavour. Compliments meat or fish very well. Can be mixed with live yoghurt to make a simple but excellent dip for spicy fried treats.

[rumblefish]

Sriracha and Cholula are have designated shelf space in my fridge.

[hamburgerfan]

[Joe Murphy]

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.

[Carlos Daniel]

Peruvian peppers are quite special, if some of you have the chance to try some of them.

[LimieJosh]

Sriracha and Cholula are have designated shelf space in my fridge.

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.

[rumblefish]

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.

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.

[mikeylikey]

Hmm. I've had a big bottle of sriracha in the fridge forever. I'll have to give it another taste.

[jkw]

Here's another vote for Cholula. Medium heat but with actual flavor.