You are here

what is your favorite brand of hot sauce?

mine is Valentina,  but I love trying new ones......so tell me your favs.

Frank's Red Hot!  Always a classic, and here in the midwest, is the traditional sauce for hot wings, so we use it on everything!

0 likes

Cholula. Nothing else will do for us.

0 likes

LF eats sriracha like it is going out of style.

i don't like hot stuff!

0 likes

lol.... Well.......it depends

for mex and pizzas: El Tapatio

for soups and asian/indian: sriracha (good thickener....learned that at culinary school)

eggz: tabasco

casseroles and sauces: one of the above or Frank's

0 likes

Please tell me more about Sriracha.  Is it very, very hot, or only a little?  Is it slightly sweet?  What are some things a beginner could use it on?

0 likes

Please tell me more about Sriracha.  Is it very, very hot, or only a little?  Is it slightly sweet?  What are some things a beginner could use it on?

Sriracha is the only hot sauce I regularly use. I do have some cayenne sauce in the fridge, but only used it once. Sriracha is pretty hot...it would probably be very hot to a "beginner." I dunno. I only use it in cooking, I don't put it on top of things, but I do like really hot things. I most often use it in any kind of Asian sauce that I'm making. It's not sweet at all.

0 likes

i don't eat it but i know that if LF eats it i won't let her kiss me for a bit cause it makes my lips burn like a mofo!

so i would say it is pretty hot

0 likes

lol.... Well.......it depends

I agree! It totally depends on what it's used for. I'm also lucky because my ex-husband makes lots of hot sauce and always shares some with me (he grows cayennes and tabascos). Otherwise, here's my pics:

Melindas XXXX: Great on popcorn or as an all-purpose non-Asian spiciness
Sri Racha: On everything Asian (this isn't that spicy to me, but I'm a chiliholic)
My homemade mango-habanero sauce (very easy to make--just mango, hab, lime juice, cilantro, tomatoes, agave, & sea salt: On Mexican food

Someone once gave me a bottle of something called "Death Something or other" and it was insane. Not in a good way. I like hot, but I can't stand when something is all heat with no flavor!

I couldn't resist this topic--I loves the spice. :D

0 likes

I can't believe no one else uses valentina!  It's so good, and comes in a huge bottle.  and I've gone through several huge bottles!!  It's also insanely cheap, a 34 oz bottle is less than 3 bucks.

0 likes

lubi, I've used valentina....I prefer tapatio, valentina has a strange aftertaste for me, that tapatio doesn't leave on the tongue. they're both basically the same thing and are used interchangeably in recipes and are equally priced. just depends on individual tastes.

Please tell me more about Sriracha.  Is it very, very hot, or only a little?  Is it slightly sweet?  What are some things a beginner could use it on?

Sriracha has a bit of sugar in it, so it has a hint of sweetness that for those with fragile palates can't taste over the initial heat. If you're looking to 'dip your toes into the waters' of this wonderful and versatile sauce, I recommend starting out 'small' add a few drops/ to 1/4 tsp of it per jar of spaghetti sauce; you can also add it to cheeze sauces like alfredo or mac'n cheeze; again, no more than a few drops. For legume soups (black bean, lentil, chilli, etc) it doubles as a flavor enhancer/heat provider and a thickening agent. I've also used it in dips and spreads like humus. As you can see, for me it is pretty versatile and not used solely in Asian cuisine. It is all about taking small steps and seeing what you like it with and what you can do without.

0 likes

Another spice addict here.  I try all different hot sauces depending on what I'm using it for and what's available (Australia isn't the easiest place to find hot sauce.  Very traumatic for a former Arizonan).  Generally, if it has habaneros, I'll like it.

Tapatio (I don't find it very hot, but it has good flavor.  I usually combine it with other spicy things like salsa or spicy refried beans)

Sriracha (I love this on sandwiches)

Habanero Tabasco (especially in Cajun food)

The Chili Factory Turbo Supercharge (habanero paste), Devil's Delirium (jolokia paste), or Fiery Frillneck Hiss (smokey chili tomato chutney).  The Chili Factory is one of the few Australian chili product companies.  Very good but unfortunately very expensive.

Arizona Gunslinger (a habanero-jalapeno sauce that my mom brought when she visited.  It's really good, but we're almost out)

And there was some kind of hot sauce that I had in New Orleans about a year ago that was THE BEST EVER, but the bottle broke in the suitcase on the way back.  I think it was Mad Dog Inferno or something to that effect.  It tasted like really really spicy BBQ sauce...DH and I could only eat about 3 drops between us, which is saying a lot because we generally use 1 tsp each of habanero paste.  Must...get...some...more....

0 likes

ya i would agree sriracha is amazing on sandwiches, pizza, noodles, rice (super yum!), in soup, i mean the possibilities are endless with that stuff though i wouldn't put it on mexican food that might be bizarre

0 likes

i really like spicy food so most hot sauce just doesn't cut it for me (not hot... )

i like brother bru bru's and an array of the pepper plant's stuff. or home-made.

0 likes

I built up my tolerance to spiciness using Sriracha. At first it just tastes like chili sauce, but once you adapt, you can taste the sugar and garlic in it pretty easily. I love it. All other hot sauces to me are just vinegar + spicy. This one is more complex.
(on that note, for vinegar + spicy, I like Tapatio)

0 likes

Very traumatic for a former Arizonan).  Generally, if it has habaneros, I'll like it.

That would be traumatic!! Have you tried the pineapple habanero hot sauce from RHIW yet? You might like it if you're a habbie heart. Also, I just came up with this sauce:
Ripe mangos
1 roasted habanero (or two if you want it extra hot)
1/8 teaspoon sea salt
juice of 1 lime
1 teaspoon sugar

Blend and refrigerate for a few days before using. :D

0 likes

sriacha (spelling?) texas road house, and franks red hot.

0 likes

sriacha (spelling?) texas road house, and franks red hot.

yey, glad you are back!

0 likes

hehe, i got your status comment and i figured i owed it to ya :) it's nice to be home  :)>>>

0 likes

cholula!!

but i also like srirachi for 2nd place.

and hello to p.i.p.!  :)

0 likes

I eat sriracha all the time.  It is my "fall-back sauce".  Basically, if I have screwed up a recipe, I add sriracha and it fixes it all into a smoldering yummy chili garlic wonder.  I did this to soup today =-)  I forgot to add the spices to the oil, so it was very bland...now i have an amazing spicy lentil veggie stew.

0 likes

Pages

Log in or register to post comments