Favorite Hot Sauce?

[%hMa@?b<C]

Personally, my favorite would have to be Frank's Red Hot. It is not as watery as Tobasco, is not too thick, and actually has flavor. The chili and lime red hot is just terrible, the Extra hot is good, but the bottle is too small :( My second favorite would *maybe* be the green tobasco, as it is a bit thicker than the regular tobasco.

[Sunflower1970]

=P~
You just made my mouth water mentioning Franks' Hot Sauce. Love the stuff. It's great on chicken wings, and celery..

[%hMa@?b<C]

=P~
You just made my mouth water mentioning Franks' Hot Sauce. Love the stuff. It's great on chicken wings, and celery..

and pizza and salad and fish and chicken breast and lobster and potatoes...

[Spr0k3t]

Tim Buck 3s - Come On I want to Kill You

[matthew]

I like fresh salsas, but anything in a bottle, like Tabasco, always tastes too vinegary to me. It's probably just me. I do love hot, spicy food, though.

Try this sometime when you have some free time and fresh ingredients:

Matthew's Salsa
Cut the following into the smallest pieces possible. You can do this with a knife or a machine if you have one that will work for you. Everything needs to be fresh! Nothing can be canned, old, etc. You can adjust this to your personal taste as well as what is available locally according to the season of the year. Also, this makes a lot. Feel free to experiment with smaller batches.

10 or 12 ripe, but firm, red tomatoes, more if they are small
1 or 2 onions, I prefer the white ones, but yellow or purple will work
the green stalks from 7 to 10 green onions
1 large spoonful of salt
a small handful of finely cut cilantro/coriander leaves
(optional) 1-2 cloves of garlic, minced
*and the important part*
-3 to 12 jalapeño (http://en.wikipedia.org/wiki/Jalape%C3%B1o) peppers, depending on how hot you like it. I like them best when they are picked just as they are starting to change from green to red, but as long as they are mature they should give a nice flavor. (Yes, I grow my own.)

- you can substitute 1-4 habanero (http://en.wikipedia.org/wiki/Habanero) peppers. They are roughly 3 times hotter, but with a different flavor. I prefer increasing the number of jalapeños if the salsa isn't hot enough. If my pepper preference isn't available, though, I'll gladly substitute these.

-you can also roast the peppers, just enough to blacken the skin slightly, before adding them. The skin comes off easily this way, making them easier to blend in, and it adds a different flavor that is nice for variety.

-Another chile pepper I have experimented with is the chiletepin (http://en.wikipedia.org/wiki/Chiltepin_pepper), which is extremely small and extremely hot. It's hard to find outside of Southern Arizona and Northern Mexico.

[%hMa@?b<C]

I like fresh salsas, but anything in a bottle, like Tabasco, always tastes too vinegary to me. It's probably just me. I do love hot, spicy food, though.

Try this sometime when you have some free time and fresh ingredients:

Matthew's Salsa
Cut the following into the smallest pieces possible. You can do this with a knife or a machine if you have one that will work for you. Everything needs to be fresh! Nothing can be canned, old, etc. You can adjust this to your personal taste as well as what is available locally according to the season of the year. Also, this makes a lot. Feel free to experiment with smaller batches.

10 or 12 ripe, but firm, red tomatoes, more if they are small
1 or 2 onions, I prefer the white ones, but yellow or purple will work
the green stalks from 7 to 10 green onions
1 large spoonful of salt
a small handful of finely cut cilantro/coriander leaves
(optional) 1-2 cloves of garlic, minced
*and the important part*
-3 to 12 jalapeño (http://en.wikipedia.org/wiki/Jalape%C3%B1o) peppers, depending on how hot you like it. I like them best when they are picked just as they are starting to change from green to red, but as long as they are mature they should give a nice flavor. (Yes, I grow my own.)

- you can substitute 1-4 habanero (http://en.wikipedia.org/wiki/Habanero) peppers. They are roughly 3 times hotter, but with a different flavor. I prefer increasing the number of jalapeños if the salsa isn't hot enough. If my pepper preference isn't available, though, I'll gladly substitute these.

-you can also roast the peppers, just enough to blacken the skin slightly, before adding them. The skin comes off easily this way, making them easier to blend in, and it adds a different flavor that is nice for variety.

-Another chile pepper I have experimented with is the chiletepin (http://en.wikipedia.org/wiki/Chiltepin_pepper), which is extremely small and extremely hot. It's hard to find outside of Southern Arizona and Northern Mexico.
jalapenos are too sweet, I dont particularly like them

[TravisNewman]

Tabasco brand Chipotle sauce!!! It's amazing.

But Matthew, I gotta try that.

[matthew]

jalapenos are too sweet, I dont particularly like themYeah, it's all personal taste. I totally understand. If you get a chance, try a chiletepin someday.

[mips]

Try this sometime when you have some free time and fresh ingredients:


That sounds very nice, I'll have to try it this week sometime.

What food do you have it with ?

[mips]

Lea & Perrins Hot Pepper Sauce (http://www.leaperrins.com/about/pepper_pop.php)

http://www.leaperrins.com/imgs/about/pepper_bottle.gif

[matthew]

That sounds very nice, I'll have to try it this week sometime.

What food do you have it with ?I like to use it as a dip, with corn tortilla chips primarily.

It's also very good on top of scrambled eggs, in tacos, in burritos, or mixed in with bland food (even potatoes!).

[TravisNewman]

I like to use it as a dip, with corn tortilla chips primarily.

It's also very good on top of scrambled eggs, in tacos, in burritos, or mixed in with bland food (even potatoes!).
Yes! Finally someone who eats hot sauce on eggs. Everyone thinks I'm weird.

[%hMa@?b<C]

Yes! Finally someone who eats hot sauce on eggs. Everyone thinks I'm weird.

I would, but I dont eat eggs.

[pljwebb]

I love hot food me. I've tried a few hot sauces but so far my favourite has to be Hot Headz's Who Dares Burns. It's not so big on flavour but just a drop in a pasta sauce or a chilli brings out the heat nicely. It's also good to keeping trespassers out of your garden, a little sprinkle on the top of your wall will keep kids out!

Here's a link to the product page, plenty of novelty sauces to keep you amused. http://www.hot-headz.com/acatalog/Super_Hot_Sauces.html

[TravisNewman]

I'm changing my mind, and elaborating.

The habanero sauce at the Chipotle and Qdoba restaurants. THAT is the best sauce in the world.

The chipotle sauce by the makers of Tabasco is second best.

Tuong ot Sriracha is pretty good too, I see it at Chinese restaurants a lot, and oddly enough, it's good on pizza.

Frank's Red Hot is good. Definitely not my favorite, but it's pretty solid.

I have some sort of wasabi sauce that my in-laws got for me that's also incredible.

There will always be a soft spot in my heart for Texas Pete. That may be the best sauce for eggs.

But, I've never met a hot sauce I didn't like.

[%hMa@?b<C]

I'm changing my mind, and elaborating.

The habanero sauce at the Chipotle and Qdoba restaurants. THAT is the best sauce in the world.

The chipotle sauce by the makers of Tabasco is second best.

Tuong ot Sriracha is pretty good too, I see it at Chinese restaurants a lot, and oddly enough, it's good on pizza.

Frank's Red Hot is good. Definitely not my favorite, but it's pretty solid.

I have some sort of wasabi sauce that my in-laws got for me that's also incredible.

There will always be a soft spot in my heart for Texas Pete. That may be the best sauce for eggs.

But, I've never met a hot sauce I didn't like.

What, someone else who has been to Qdoba? do you live in Boston?

[matthew]

The habanero sauce at the Chipotle restaurants.I really, really like their restaurant (that salsa is excellent, too). What I appreciate most is that everything seems to be made from real, fresh ingredients...not out of bags or boxes from the freezer. I'm very picky that way.

Man, I just got hungry for good Mexican food, my jalapeños aren't ripe yet (most of the plants are still mere seedlings), and there isn't a good restaurant anywhere in the country that makes Mexican...aargh!! I like Moroccan food, but Mexican is my "native" food.

Time to scour the pantry and the local market for reasonable substitute ingredients.

[TravisNewman]

What, someone else who has been to Qdoba? do you live in Boston?
Nah, the one I went to was in Charlotte NC. I like Chipotle way better, but Qdoba is still amazing.

Sorry to get your taste buds angry with your lack of food choice Matthew :)

[SishGupta]

I have great disdain for any vinegar based hot sauce. This means I don't use any tobasco product or franks red hot. They aren't hot enough for me anyway, I've developed a bit of a tolerance and I end up only tasting vinegar (gross).

My favourite type of sauce stems from my favourite type of pepper which is the scotch bonnet (http://en.wikipedia.org/wiki/Scotch_bonnet)(a variant of the habanero (http://en.wikipedia.org/wiki/Habanero))
I generally don't have much of a problem eating either of these peppers raw, though I have felt a little stomach knot from some higher quality strains.

So my favourite sauce is Scotch Bonnet Sauce by Grace (http://www.hotsauceworld.com/gracscotbons.html) which isn't the hottest in the world but they manage to capture the unique flavour of the scotch bonnet quite well (better than most IMHO)
If i can't get this I usually go for this one imported habanero sauce from this place that I can't remember. When I get home If I remember i'll try to come back and update this.

I find most of "Dave's gourmet" sauces to be lacking in the flavour department but quite high in intensity.

Blairs sauces I like to use on wings.

Chipotle is my least favorite pepper/sauce ever. Ew.
Jalapeno is my 2nd to least favourite. I'll use this as a last resort, but I don't find this to be very spicy.

Edit:
Heres a good chart (http://en.wikipedia.org/wiki/Scoville_scale#List_of_Scoville_ratings)of chiles by SHU

[jjbean]

wahooo! Franks Red Hot........one sauce to rule them all and......... in the buffalo wings bind them:mrgreen:

[mips]

Yes! Finally someone who eats hot sauce on eggs. Everyone thinks I'm weird.

Nah, you are not weird. I also have hot sauce on my scrambled eggs occasionally.

[RAV TUX]

My Fav is one I make myslef:

Jozef's DragonFire Sauce:

24 Habeneros
12 Jalepaneos
4 fresh tomatoes
2 fresh Onioins
2 garlic cloves
dashes of "Real Salt"
dashes of Gebhardts Chili powder
handfuls of Thai dried red chilies
olive oil
fresh Key Limes (squeeze juice on to taste)
(I may have forgotten an ingredient or two because I go to the market and only make from fresh produce, but you get the idea)

cook only over an open flame in an cast iron skillet

(also make sure that this is not cooked indoors, it can and will make you cough until you cough up blood, or throw up, this must be done in an openair environment, believe me I have learned from experience)

[Sunflower1970]

Nah, you are not weird. I also have hot sauce on my scrambled eggs occasionally.

I do too. First time I saw it, I thought it was strange...But after a few bites, I was convinced.

[qpieus]

Crystal hot sauce for chips and what-not (similar to Trappey's)
Cholula is awesome on eggs

[kevinf311]

Born and raised on Tabasco sauce here, so that's what I like.

My Grandfather in Alabama grows a variety of peppers in his garden including jalepenos, habaneros, thai, and various others (pretty much whatever he can get a hold of at the time).

So pretty much since birth, I've been eating hot peppers.

I like trying crazy random hot sauces. Some are good, some aren't. I remember trying Dave's Insanity Sauce back in the day. Lotta heat, not much flavor. Found an interesting hot sauce in Key West on year, lotta flavor, not much heat.

I think the best thing I've found is to just slice up some peppers in whatever you're cooking. A couple habaneros in the broiler pan makes for one heck of a pot roast (tender too :) ).

[zoetrope666]

Australians probably tend to use tomato sauce (basically the same as US ketchup) more than hot sauce. And when we do use hot sauce, we generally just call it 'chilli sauce'.

And, the chilli sauces that we get over here tend to be related more to Asian cuisine than American (and even then, most prefer sweet chilli sauce (largely composed of sugar and not very hot) more than savoury, mind-bending ones. Really the only authentic 'hot sauce' that I can think of that they sell here - that those in the US would recognize - is good ole tabasco sauce (something which most people here would have in their pantry, but would use very sparingly).

As such, the current 'hot sauces' in our pantry include one by 'ABC' brand called 'Sambal Asli' (translated 'Chilli Sauce'), which is made in Indonesia. This stuff is quite hot, however after reading one post on here about someone who thinks scotch bonnets are consumable and have 'flavour', it's probably pretty weak by the standards of some of you fire heads!! It has a much thicker consistency compared to tabasco; more like the consistency of ketchup (tho of course tastes nothing like ketchup at all).

We also make our own chilli sauce, using dried homegrown chillis (we're not sure of the variety, but they're short, stubby and very hot). We boil these up with vinegar, salt, smoked paprika and some sort of bitter citrus juice. We then blend it and push it through a sieve. This gives the sauce a similar consistency to tobasco. And, by our standards, it's bloody hot - hence why we named it 'Satan'. This sauce keeps forever in a sterilized bottle, though we have found that over time it tends to lose some of its heat. Delicious when added to chili con carne, baked beans, curries, poached eggs, most meat dishes, a drop in pasta sauces, etc.

We also grow long green chillis, which aren't very hot at all, but add a faint spicy background to dishes.

Lately I've really been craving hot dishes - it's like I can't get enough heat when I make dishes with chilli in them - I think my tastebuds are numb or something!

[justin whitaker]

I thought you guys were talking HOT sauces. Franks? Come on.

For a good all rounder with some kick, Cholula.

http://www.hotsauceworld.com/hsw1106.html

Really nice flavor, although it is a little watery.

For a real kick in the teeth, nothing beats a Scorned Woman.

http://www.hotsauceworld.com/scorwomhotsa.html

Another good one is:

http://www.hotsauceworld.com/hsw1156.html

Hellfire and Damnation!

[TravisNewman]

I thought you guys were talking HOT sauces. Franks? Come on.

For a good all rounder with some kick, Cholula.

http://www.hotsauceworld.com/hsw1106.html

Really nice flavor, although it is a little watery.

For a real kick in the teeth, nothing beats a Scorned Woman.

http://www.hotsauceworld.com/scorwomhotsa.html

Another good one is:

http://www.hotsauceworld.com/hsw1156.html

Hellfire and Damnation!
Cholula is OK, Hellfire and Damnation is too much hot with not enough flavor. Scorned Woman, I've heard good things about it, never tried it :)

[justin whitaker]

Cholula is OK, Hellfire and Damnation is too much hot with not enough flavor. Scorned Woman, I've heard good things about it, never tried it :)

You are right about Hellfire and Damnation. I use that in cooking as the added kick with another hot sauce which provides the flavor. Not much good on it's own though.

Scorned Woman is one of the few that I have tried has a good balance of kick and flavor.

[RAV TUX]

My Fav is one I make myslef:

Jozef's DragonFire Sauce:

24 Habeneros
12 Jalepaneos
4 fresh tomatoes
2 fresh Onioins
2 garlic cloves
dashes of "Real Salt"
dashes of Gebhardts Chili powder
handfuls of Thai dried red chilies
olive oil
fresh Key Limes (squeeze juice on to taste)
(I may have forgotten an ingredient or two because I go to the market and only make from fresh produce, but you get the idea)

cook only over an open flame in an cast iron skillet

(also make sure that this is not cooked indoors, it can and will make you cough until you cough up blood, or throw up, this must be done in an openair environment, believe me I have learned from experience)

If your going to go store bought I suggest Da'Bomb Ground Zero


http://www.insanechicken.com/products/images/DaBombGroundZero.jpg
Da' Bomb strikes its target with this one. Let this explosion annihilate your taste buds! It may be too hot to eat, even on a toothpick! It has been officially measured at 234,000 Scovilles, and they have the certificate to prove it. This one's almost twice as hot as Da' Bomb Beyond Insanity. This is serious stuff, not for children.

Item#: HS0107
Heat Index: 10+
Base: Pineapple juice
Size: 4oz
Ingredients: Pineapple juice, Habanero peppers, tomato paste, natural pepper flavoring, lemon & lime juices and spices.

http://www.insanechicken.com/images/heat.gifhttp://www.insanechicken.com/images/heat.gifhttp://www.insanechicken.com/images/heat.gifhttp://www.insanechicken.com/images/heat.gifhttp://www.insanechicken.com/images/heat.gifhttp://www.insanechicken.com/images/heat.gifhttp://www.insanechicken.com/images/heat.gif
http://www.insanechicken.com/da_bomb_ground_zero.html

[KiwiNZ]

Kaitaia Fire

Awesome

http://www.kaitaiafire.com/index.pasp

[Lster]

Kaitaia Fire

Awesome

http://www.kaitaiafire.com/index.pasp

That definitely looks the business :) - I _love_ peppery stuff!

[seshomaru samma]

I like 老干妈 (http://www.laoganma.com.cn/)

[Frankie4fingers]

My fav is Baja Boil from The All Spice Company. This sauce has great flavor and is not overwhelmed by vinegar. they also have a curry hot sauce that's really good. Check out their site. www.theallspiceco.com