450900 Mon Oct 15 09:37:37 -0700 2007 228 27 General Chowhounding Topics 0 3035580 Been a single hot sauce man for the past 20 years, Tobasco. But I was running out so I went and got a few different bottles from the grocery. They were all so much cheaper. I got Texas Pete, Crystal, El Tapatio (sp?) and Tobasco. I ended up doing my version of the Test Kitchen and I got to say none could really hold a candle to Tobasco for me. Are there hot sauces out there that I should try? I looking for one generally available? I know there are hundreds of boutique hot sauces. Mon Oct 15 09:37:37 -0700 2007 10639 Soup 1 3035639 I am Tabasco (1st) & Crystal man. I haven't found a boutique sauce that comes close. Look at the ingredients of Tabasco & Crystal: red peppers (tabasco & cayenne respectively, vinegar & salt. That's hard to improve on. So many sauces tout their heat level, but there's no flavor there. Can't beat the classics. Mon Oct 15 09:50:54 -0700 2007 3035580 98577 rfneid 2 3327196 Gotta second Crystal's. Simple and great. Amazing in a wing sauce. Thu Jan 24 06:44:04 -0800 2008 3035639 18069 Westy 1 3035645 While technically not a sauce, I like using sambal oelek, the Indonesian chili paste, or sriracha, a more sauce-like concoction of chili and garlic. I am not a big fan of tabasco because of the pronounced vinegar flavor... Mon Oct 15 09:53:37 -0700 2007 3035580 116513 linguafood 2 3328211 i agree with yours. i love chili pastes rather then 'hot sauces' technically... and the vinegar in tabasco is a bit too much sometimes. Thu Jan 24 10:41:32 -0800 2008 3035645 160193 CPunches 1 3035647 I'm a Cholula guy for most things. It's got a good combination of heat and flavor. For some stuff, like fried chicken, I like Frank's Red Hot. It's got a bit less heat and a bit more sweet. Mon Oct 15 09:53:44 -0700 2007 3035580 58128 ajs228 2 3035671 I have been hooked on Melinda's habenero sauce for years. I like it because it is not over garlic'd, and the acid is lime juice not vinegar. It can be hard to find locally and when I see I will buy a dozen bottles at a time. It is from Costa Rica Mon Oct 15 09:58:34 -0700 2007 3035647 102263 jscott65 3 3036170 Not that hard to find, I've bought it at various Shaw's and Whole Foods. I go through a lot of their XXX, it's my basic house sauce, and always keep a bottle of XXXX Reserve on hand for when I need extra oomph. I also keep Tabasco on hand for wimpy guests and certain recipes that need that vinegar kick, and El Yucateco Green for visual variety. Try alternating stripes of Melinda's and Yucateco Green on a burrito! Mon Oct 15 11:53:30 -0700 2007 3035671 14386 BobB 3 3045095 I found that Melinda's is an excellent substitution for Marie Sharp's (Belize) carrot-based habanero sauce. I was highly skeptical at first and regarded the product as some lame knock-off (only because I was across the border where there was no Marie Sharp's) but have since reformed my opinion. I see it frequently in grocery stores (I'm in Portland). I also like Tapatio (for mexican food/egg tacos), Crystal if I have collard greens to season, and Sriracha for pho. Wed Oct 17 20:30:50 -0700 2007 3035671 66916 TimeMachine 4 3047669 I like Melinda's a lot more than Marie Sharp's because it doesn't have nearly as strong a carrot flavor. The Melinda's 4X and Red Savina are my favorites. Thu Oct 18 15:05:38 -0700 2007 3045095 19148 aynrandgirl 2 3038915 Second Cholula. Also like Durkee's (or "Frank's) Hot Sauce. For a little sweet-hot, I like Tiger Sauce, too. Have also sriracha and mango hot sauce (from the Indian store). Oh, and the green Tabasco. Tue Oct 16 08:10:09 -0700 2007 3035647 105717 alkapal 1 3035662 I like that habanero sauce you get at the Mexican grocery--the stuff that's a shade of green not found in nature. A little goes a long way. We have a bottle of Tabasco in the refrigerator that comes out for things from time to time. And then there's the aforementioned "crack" condiment, Sriracha. Mon Oct 15 09:57:20 -0700 2007 3035580 32586 revsharkie 2 3036354 If it's a habanero sauce, that green stuff would be Yucateco XXX. Mon Oct 15 12:34:55 -0700 2007 3035662 19148 aynrandgirl 3 3036379 Actually, I think the XXX is a pale brown. There's a few different grades available according to their site. But the Red and Green are the two that's most commonly found. The XXX is a little harder to find. Heat level goes from Red to Green to brown XXX. I tend to like the green for chicken and the red for beef or chicken. The XXX is for things like pizza or hot wings when I want that serious punch of heat and flavor. Mon Oct 15 12:40:05 -0700 2007 3036354 10746 Jase 4 3036484 Yes the XXX is a pale brown. Mon Oct 15 13:01:31 -0700 2007 3036379 42572 Eat_Nopal 5 3036624 Yup. A gross color but best flavor. Mon Oct 15 13:29:45 -0700 2007 3036484 12821 ESNY 1 3035688 Pico Pica! Not Vinegar base, but a smooth, tasty, and HOT sauce. Only on the West Coast though. http://www.juanitasfoods.com/consumer/en/home_en.html Mon Oct 15 10:02:39 -0700 2007 3035580 10651 bbqboy 1 3035699 Being another hot sauce junkie, I usually have several on the go at home. Tabasco and Frank's of course, and the beloved Sriracha both the chili style and the smooth type. I have a great Habanero one right now called "Fear Itself". If you are a Tabasco lover, why not try the habanero kind, with mango extracts in it - it's killer :) I've had an awesome collection over the years, mainly due to the fact that when I travel, I love to find a great little hot sauce to take home as a souvenir, and my family and friends will often have one in my Christmas stocking or as a gift brougnt back from their own travels. I can recall receiving some wicked sauces from both Guayabita and Barbados as gifts :) Mon Oct 15 10:05:34 -0700 2007 3035580 123660 eastcoastgirl_westcoastlife 1 3035702 Tobasco, Franks, Crystal. Mon Oct 15 10:06:09 -0700 2007 3035580 12724 eLizard 1 3035726 I'm not a hot sauce person, but my mother's home health aide uses it on just about everything she eats. She's Jamaican and swears by Grace's, which is available in some small stores and some supermarkets here in NY. Don't know if what she likes about it is the extreme heat, or she can actually taste flavor while burning her guts out. She'll "settle" for Tabasco if there's no Grace's around. Mon Oct 15 10:10:37 -0700 2007 3035580 117292 Shayna Madel 2 3038928 I've had Grace's. It is pretty tasty -- and hot! Tue Oct 16 08:12:46 -0700 2007 3035726 105717 alkapal 2 4035282 Oh man, I randomly found a bottle of Grace's in my fridge one day and began using it on my Popeye's chicken. That stuff was intense! Soon, I couldn't eat my chicken without adding this amazing sauce. Once I ran out, I resorted to Tabasco, and compared to Grace's, it's like lemon juice. Can't wait to get my hands on another bottle of Grace's but I just can't figure out where they sell it, or who bought it in the first place. Sun Sep 14 22:50:38 -0700 2008 3035726 180418 takadi 2 4037702 Grace's is the best! Luckily, there are enough Jamaicans living in Toronto that most groceries stock it. I can't even eat fried chicken without it. Mon Sep 15 17:44:06 -0700 2008 3035726 48210 KevinB 1 3035736 Too many to count - haha. My husband is the chili head - he has shiracha, tabasco original and hab, and barons west indian hot sauce http://www.amazon.com/Baron-West-Indian-Hot-Sauce/dp/B0002DD8S6. Mon Oct 15 10:14:38 -0700 2007 3035580 65780 jujuthomas 1 3035740 I have the following hot sauces in my fridge: Sriracha Melindas XXX, & XXXX Crystal Hot sauce Tobasco Tobasco habanero El Yucateco Green El Yucateco Red Tortuga Hell Fire Sauce Pain is Good Jamican style hot sauce batch # 114 I also collect hot sauces, if I see one I dont have, I buy 2 bottles, one for tasting, one for the collection. Mon Oct 15 10:15:19 -0700 2007 3035580 26725 swsidejim 2 3036398 Have you tried Melinda's Red Savina? I'd say it's about on par with 4X heatwise, maybe a little hotter, and has a very nice flavor. No carrot flavor mucking up the taste of the pepper. Mon Oct 15 12:44:02 -0700 2007 3035740 19148 aynrandgirl 3 3036417 I have not tried it yet, but upon your recommendation I will grab a couple of bottles when I see it. Mon Oct 15 12:47:19 -0700 2007 3036398 26725 swsidejim 4 3044049 One of my favorites, it goes so quick, I sometimes have to "steal" the bottle in my collection, and then replace it at a later date. At least it keeps a fresh one on the shelf Wed Oct 17 14:18:21 -0700 2007 3036417 26725 swsidejim 2 3044007 love that pain is good jamaican style! Wed Oct 17 14:06:38 -0700 2007 3035740 20795 joth68 1 3035746 Frank's is always in my house. Simply put. Mon Oct 15 10:16:21 -0700 2007 3035580 115828 hotteacher1976 2 3035781 me too, the Costco gallon o'Franks Mon Oct 15 10:26:11 -0700 2007 3035746 109573 coney with everything 1 3035755 sambal oelek, sriracha, piri piri and tobasco. Mon Oct 15 10:17:32 -0700 2007 3035580 15482 NovoCuisine 1 3035833 I have Tabasco, Cholula, Frank's and Sriracha. I also have a hot red pepper sauce/paste from Calabria (Italy) that I use when I am looking for European flavor (no vinegary taste), and Moroccan Harissa sauce that I have yet to figure out what to use with... any suggestions? Mon Oct 15 10:36:02 -0700 2007 3035580 102095 vvvindaloo 2 3036584 i mix harrissa into my hummus for a good kick.I also use it in soups.Best harissa i have bought instead of made is actually tunisian made(harissa du cap bon)Try it you'll like it! Mon Oct 15 13:24:18 -0700 2007 3035833 14069 travlnmike 3 3038938 harissa in hummus rocks. Tue Oct 16 08:14:18 -0700 2007 3036584 105717 alkapal 1 3035942 I love Frank's, and I tend to eat it on everything. Turkey sandwiches, fried fish, scrambled eggs. I mix it with melted butter and dip boiled shrimp into it, it's much better than cocktail sauce. I have even been tempted to sprinkle it on top of vanilla ice cream. Mon Oct 15 11:02:03 -0700 2007 3035580 66182 breadbox 1 3035958 Besides Franks I like to keep a bottle of the California Pepper Plant. Unfortunately I could only find in California (surprisingly enough). Don't know where you're located. Not too hot, but a nice taste to it. Mon Oct 15 11:06:27 -0700 2007 3035580 103854 HunterJay 1 3036030 Tabasco is absolute garbage, the worst hot sauce I've ever tasted... don't understand what anybody would like about it. In my pantry: Sriracha (Japonica Chiles)... for an outrageous garlicky, asian pizazz Cholula (Piquin Chiles)... for potato chips & other starchy foods El Yucateco XXXtra Hot Sauce (Habaneros)... to liven up fruit based sauces, American stds La Guacamaya (Cora Chiles)... THE sauce for seafood... ceviches, cocktails etc., Salsa Huichola (Wild Nayar Chiles).... great for soups & stews Mon Oct 15 11:22:33 -0700 2007 3035580 42572 Eat_Nopal 2 3037384 Tabasco: Superb, vinegary flavor. Maybe it's a Southern thing. I do like Sriracha in my pho. Mon Oct 15 17:01:38 -0700 2007 3036030 98577 rfneid 3 3037496 I also always end up coming back to Tabasco because none of the other hot sauces I've tried have that vinegar kick. Inevitably, I'll try out other hot sauces because I've been seduced by the "rarer sauces are better than generic/widely available sauces" school of thought, but I'm always disappointed when I stray from Tabasco. Mon Oct 15 17:35:55 -0700 2007 3037384 10832 Humbucker 4 3037630 That is exactly why I don't like it.... its all vinegar and no real flavor depth. Its a one note flavor... its sour, and to get enough spice out of it... I have to use so much the vinegar makes my spine crawl. Mon Oct 15 18:17:11 -0700 2007 3037496 42572 Eat_Nopal 2 3038955 Eat Nopal, why do you like the La Guacamaya for seafoods? (I always enjoy your explanations!) You find your selections readily in what stores? (I know Cholula and Sriracha -- but the others -- mexican? central american? stores). ps what do the names translate into, and could you describe the chiles mentioned, pretty please? Tue Oct 16 08:18:48 -0700 2007 3036030 105717 alkapal 3 3039121 El Yucateco is from Merida, Yucatan La Guacamaya is from Mazatlan, the chiles used are from the tropics... and just seem to have the right terroir for ceviche & so forth.. the sauce has a tamarind pulpyness... it has a natural sweetness but no added sugar... and good heat... it just seems to lift the sweetness of the seafood & helps the herbs & onions just pop out... overall heightening the entire ceviche experience. Its even delicate enough to use in a Veracruz style cocktail of Crab & Coconut. The Cora Chile (no translation to English) comes from the tropical, coastal forests of Nayarit: http://www.tequilita.vozdelapoesia.net/pics_adds/chiles.jpg A picture of a Guacamaya: http://es.cityparrots.org/wp-content/uploads/2007/03/medellin-gacamaya.jpg Salsa Huichola refers to the Huichol tribe that inhabits parts of Nayarit, Jalisco, Zacatecas & San Luis Potosi... they are famous for their "psychedelic" art style & their annual Peyote pilgrammages (which probably fuels their artistic creativity): http://images.google.com/images?gbv=2&svnum=10&hl=en&q=Huichol+Art The Nayar chile is native to the Nayar mountains and quite rare. The sauce is specially crafted to be used in Pozoles & other stews... its got a nice balance of chile to vinegar... it has a nice flavor but isn't too intrusive. I buy all of these at my local Mexican market (Lola's Market in Santa Rosa, CA) Tue Oct 16 08:58:47 -0700 2007 3038955 42572 Eat_Nopal 4 3039176 Eat Nopal, you are ---- "simply the best!" (I'd sing it if I could!) Thank you for the informative insights -- and the neat links. The Huichol art is quite beautiful. As many sauces as I have, I am going out to the Mexican market with your list! Tue Oct 16 09:13:57 -0700 2007 3039121 105717 alkapal 4 3040355 Very cool discourse and links. Thanks. Tue Oct 16 13:50:40 -0700 2007 3039121 102095 vvvindaloo 2 3039263 If you don't like vinegar, then you won't like Tabasco. But then again, if you don't like fenugreek, you won't like chaimen (Armenian hot sauce). That doesn't make either of them garbage. They're just part of a different cuisine. Tabasco is southern (US) food, and it isn't the most vinegar-intensive of the southern hot sauces. In addition to Tabasco and Crystal, my fridge has a cruet of pepper sauce, which is just vinegar infused with green tabasco peppers, and is delicious shaken over leafy greens. There's also some Bufalo chipotle, Tapatio, El Pato, Cholula, El Yucateco green habanero, harissa, sambal oelek, and the screaming rooster--tuong ot sriracha! Tue Oct 16 09:30:31 -0700 2007 3036030 58743 alanbarnes 3 3039328 ooooo, where can we find chaimen (Armenian hot sauce) in U.S.? Tue Oct 16 09:44:30 -0700 2007 3039263 105717 alkapal 4 3039473 Don't know if it's available commercially, but it's a snap to make at home in the blender: http://members.aol.com/ebgweb2/59Chaimen.html I like to make it a few days ahead of time so that the flavors to come together. Tue Oct 16 10:17:44 -0700 2007 3039328 58743 alanbarnes 5 3039565 alanbarnes, that looks REALLY good. thank you! fenugreek, cumin, garlic, paprika: how can one go wrong!?! which paprika do you use? Hungarian I presume, but sweet or hot? Or do you use smoked Spanish paprika? Tue Oct 16 10:36:09 -0700 2007 3039473 105717 alkapal 6 3039764 The brightest red stuff I can find. So definitely sweet, but not necessarily Hungarian; the local Mexican, Indian, and Persian groceries tend to have pretty good stuff at reasonable prices. Tue Oct 16 11:18:22 -0700 2007 3039565 58743 alanbarnes 6 3039907 EDIT: Okay, that's weird. The previous post disappeared then reappeared. Tue Oct 16 11:55:36 -0700 2007 3039565 58743 alanbarnes 7 3040357 alanbarnes, on the weird thingy: sometimes using the back button takes you to an earlier page which doesn't show a recent post by the user. maybe that is not it.... by the way the Armenian Food link you provide has plenty of nice recipes. i commend it to other hounds. http://members.aol.com/ebgweb2/Content.html Tue Oct 16 13:51:45 -0700 2007 3039907 105717 alkapal 3 3039346 Texas Pete's Green Pepper Sauce (Hot Peppers in Vinegar) is *required* for my greens (I'm talking fresh mustard greens, or collards,)! http://secure.mycart.net/catalogs/catalog.asp?prodid=1097381&showprevnext=1 it cheers me just to look at the bottle! Tue Oct 16 09:48:31 -0700 2007 3039263 105717 alkapal 4 3329582 The great thing about Texas Pete sport peppers is that you can refill the vinegar again and again, and even after ten refills (that's roughly where I am now), it's still delectably hot! Thu Jan 24 16:08:28 -0800 2008 3039346 12829 Bob W 5 3535886 bob, yes on the refills. i haven't been as successful as you on the peppers' heat mileage, though. Fri Mar 28 03:09:36 -0700 2008 3329582 105717 alkapal 3 3039653 I like alot of hot sauces that I don't currently have in my pantry... of all that I have tried, I rarely dislike any of them... but absolutely hate Tabasco. Same is true for my dad... and just about any other Mexican I know... it might be that we just expect hot sauce to generally taste a certain way... and Tabasco is just waaay out there. Perhaps... people who grew up on it are just accustomed to it... and most outsiders have a hard time acquiring a taste for it. On the Mexican front... I really don't understand how just about everybody cozies up to plates of Salt Cod during Christmas... I don't think anybody really likes it.... its just a tradition. Similar to fish cured with lye in Norway... or Balut in the Phillipines... I tend to put Tabasco in the same category. What I would like to know from those who find Tabasco appealing.... what do you like about it, how should it be used... and what is its reason for existence? Tue Oct 16 10:52:57 -0700 2007 3039263 42572 Eat_Nopal 4 3039895 I think there's a pretty common misconception that Tabasco is an appropriate condiment for Mexican food. Try to substitute it for a traditional Mexican hot sauce and you're guaranteed to be sorely disappointed, and maybe put off the stuff for good. It belongs in gumbo, not on tacos. The appeal is simplicity: vinegar and pepper with a little heat. In moderation it adds interest to everything from eggs to chicken salad to mac'n'cheese. Original Tabasco sauce is only 2500-5000 Scoville units--less than even a mild jalapeno. So it's the wrong tool for the job if you're trying to add much heat to your food. Instead, it adds a little spice and a little sourness. Tabasco's native habitat is Cajun and Creole food. If you want to give it an honest chance, get a bowl of gumbo that's already been hotted up with cayenne, and add Tabasco to taste at the table. Depth, heat, and complexity of flavor are already present; the Tabasco just adds a little something extra. Tue Oct 16 11:51:26 -0700 2007 3039653 58743 alanbarnes 5 3039913 great post, you are correct, Tobasco, made in Louisiana, is made for cajun food. I like it in gumbo, etouffe, jambalaya, etc. Would I prefer a carribean habanero hot sauce like I have at home when I make these dishes, sure, but I am past the stage in life where I bring hot sauces with me to restaurants. "when in Rome" Tobasco is not my favorite hot sauce by a long shot, but the most common you will find when dining out so I will use it if I need some heat on a dish. I also like some tobasco in clam chowder. Tue Oct 16 11:56:54 -0700 2007 3039895 26725 swsidejim 6 3040368 yes, hot sauce is good in new england (and obviously manhattan) clam chowder. to borrow a phrase, it "kicks it up". i use it to spice up canned and rinsed black beans. i just used some Tapatio to spruce up my "spanakopita" filling yesterday. Tue Oct 16 13:54:41 -0700 2007 3039913 105717 alkapal 5 3039944 Good explanation, alanbarnes. I for one never thought that Tabasco was the traditional Mexican hot sauce.... various chilis was what I thought gave Mexican food that wonderful taste. I use Tabasco just to "boost" a particular flavor, and mostly just add a drop or two at the table, on anything. Yes, I'm one of the Vinegar Lovers. Tue Oct 16 12:06:41 -0700 2007 3039895 75332 Gio 6 3039998 Good point. I like tart/high-acid foods, so just a drop or two of Tabasco can indeed brighten and boost a dish, without masking the other flavors, the way an actual sauce does. About the only thing I regularly use it on, though, is scambled eggs (and even then, I prefer the green Tabasco). Tue Oct 16 12:25:16 -0700 2007 3039944 10159 Ruth Lafler 7 3040576 Scrambled eggs: one dash of red Tabasco per egg. Beans: green or chipotle Tabasco. Bloody Mary: Tabasco red, but a Bloody Bull is good with the chipotle. Tapatío is better in meat loaf or on burgers, I've discovered. My kid in Nashville taught me (as his wife had taught him) to use Trappey's peppers in vinegar - just the vinegar part - on cooked greens, and I became instantly addicted. As for Pico Pica, I *HAVE* seen it for sale in Nashville, but not reliably. I love both the hot and the taco sauces. Tue Oct 16 14:49:11 -0700 2007 3039998 11478 Will Owen 5 3040305 I will definitely give it a shot in Cajun food... I never really tried it on Mexican food but on plain American Diner food (scrambled eggs, hashbrowns etc.,)... when there was no other hot sauce offered. Tue Oct 16 13:42:10 -0700 2007 3039895 42572 Eat_Nopal 4 3040223 I'd disagree with the assertion that Balut is only a tradition and no one really likes it. As a kid growing up in P.I., it was a treat for me to get one from a street vendor on cold nights. On those nights if I heard the guy, I'd aks for permission and run outside to get one. There were usually several kids getting it. I don't think any of us cared about tradition, just that it was something good to eat. Tue Oct 16 13:22:25 -0700 2007 3039653 10746 Jase 5 3040318 Every single Filipino I know... says Balut is some kind of challenge. No one really likes it but its some kind of traditional macho [and macha =)] think to do. Tue Oct 16 13:44:08 -0700 2007 3040223 42572 Eat_Nopal 6 3040736 All due respect to your Filipino friends, are they US raised filipinos? I just know that growing up in the islands lots of people liked it and it wasn't seen as a challenge. Here in the US, yeah, a lot of the younger generation filipinos don't care for it. But the older generation love it. I don't dispute the notion that for some it can be seen only as a challenge. But generalizing that EVERY filipino doesn't like it is a bit of a stretch. Kind of like there's only one kind of Mexican food :-), to push your specific button. Tue Oct 16 15:29:56 -0700 2007 3040318 10746 Jase 7 3041246 Most Filipinos I know... I've met in business environment and were born, raised & educated in the Pilipinas. Tue Oct 16 19:46:32 -0700 2007 3040736 42572 Eat_Nopal 8 3046547 After 14 years living in the Philippines, people liked and ate balut. Thu Oct 18 10:22:18 -0700 2007 3041246 36661 Sam Fujisaka 4 3046561 I'm stuck in the Casa Santo Domingo, Antigua, Guatemala's priciest hotel, this week. The only hot sauce available is Tabasco. Big old bottles of sauce oxidizing from lack of use. Thu Oct 18 10:26:09 -0700 2007 3039653 36661 Sam Fujisaka 4 3047602 I like the vinegar. I like the flavor of Tabasco chilis. Spice is secondary to me. I love spicy food, but the hot sauce must have more than heat. I really dislike most of the hot sauces that tout their heat level. If it ain't got flavor, it ain't got nothin'. Growing up in South Carolina, we used a lot of vinegar. Our bbq sauce is vinegar/mustard based. straight vinegar, or vinegar base hot sauce on our greens, vinegar based hot sauce on our fried fish & fried chicken. When my kids were young they drank vinegar. They'd finish a jar of dill pickles & drink the juice. There's no accounting for taste - we like what we like. Thu Oct 18 14:43:29 -0700 2007 3039653 98577 rfneid 5 3047792 I get the Southern predilection for vinegar from this thread... I have eaten raw, roasted & sauteed Tabasco peppers right from the source in the state of Tabasco... and I can confidently say there isn't much Tabasco chile flavor in Tabasco sauce. Thu Oct 18 15:47:39 -0700 2007 3047602 42572 Eat_Nopal 3 3039790 Well, I don't think it's nice to call something that other people really like "garbage" -- it's all a matter of taste. That said, I do like vinegar, but I do find Tabasco (and Crystal) to be not one-note but two-note: vinegar and cayenne. Not much complexity compared to something like sriracha (and since I like vinegar, I prefer a brand of sriracha that's more vinegary than the ubiquitous "rooster" brand). Tue Oct 16 11:24:00 -0700 2007 3039263 10159 Ruth Lafler 4 3040331 You are right that was excessive and impolite... sometimes I like to wind people up. With that said I really hate it (maybe that will change when I try it on some Gumbo). Tue Oct 16 13:45:59 -0700 2007 3039790 42572 Eat_Nopal 5 3040374 I think for the Louisiana genre food: Frank's rules Tabasco. Tue Oct 16 13:56:45 -0700 2007 3040331 105717 alkapal 5 3041092 With all due respect Eat_Nopal.... if you don't like Tabasco now - you probably never will. Your taste buds have been edjumacated.....as they say. LOL Tue Oct 16 17:32:42 -0700 2007 3040331 75332 Gio 2 3043970 Thank you, Eat_Nopal. I was wondering why the heck so many people were raving about Tabasco (unless "Tobasco" is some other sauce I'm not familiar with, but I digress). It tastes like spicy vinegar, and the vinegar flavor gets really overpowering when you want to make something hot. What kills me is it's often the only choice available in restaurants. My current favorite, which I've been putting on damn near everything at home, is called Salsa Encino, which I found at Northgate Mexican market here in San Diego. It's made from chile de arbol, and tastes like no other hot sauce I've had. Love it, very unique flavor. http://www.mexgrocer.co.uk/product.php?productid=16286 Another one I like a lot is called Louisiana Gold - it's like a Tabasco without all the vinegar. Big seconds to Cholula, Sriracha, and El Yucateco. Wed Oct 17 13:55:52 -0700 2007 3036030 10809 Josh 1 3036377 Habby Nero's: Slap Your Mama Purgatory: Cat Scratch Fever Csigi: Salubrious Savina CaJohn's: Sauce 10 Melinda's: Red Savina El Yucateco: XXX Hot Brother Bru-Bru's: African Hot Sauce www.asskickin.com: Ass Kickin' Roasted Garlic Hot Sauce Nothing less than a 6 on my heat scale. All are a lot hotter than Tabasco, Crystal, or especially Texas Pete. Mon Oct 15 12:39:35 -0700 2007 3035580 19148 aynrandgirl 1 3036391 We have Eat Nopal's dreaded Tabasco, and Cholula. Been looking for Sriracha in various stores in the Boston area for weeks. Have yet to locate it. To tell the truth I don't like food that blows my head off. Just a leeeeeetle bit hot is good for me. Mon Oct 15 12:43:08 -0700 2007 3035580 75332 Gio 2 3037895 i have sriracha, too. i'm in boston, and don't have trouble finding it in the stop and shop and shaws..... Mon Oct 15 19:45:34 -0700 2007 3036391 12724 eLizard 3 3038414 Thanks eLizard.... will hit those stores ASAP. Tue Oct 16 04:55:42 -0700 2007 3037895 75332 Gio 1 3036408 I feel the same way. Texas Pete, Cholula and Sriracha are always in stock in our pantry but nothing beats Tabasco. Mon Oct 15 12:46:04 -0700 2007 3035580 116638 southernitalian 1 3036427 I have a range of hot sauces to fit the type of cuisine and my mood: Sriracha Scorned Woman Original Scorned Woman Sweet Hot Scorned Woman Chipotle Hawaiian Girl Chipotle Habanero Pikapeppa Hot Sauce Neilly's Ultimae Seasonings Hot Pepper Sauce You Cant Handle This Hot Sauce and some Trinidadian hot sauce made by Trinidad Gourmet restaurant in Baltimore Mon Oct 15 12:49:46 -0700 2007 3035580 86005 amethiste 2 3039360 I'd forgotten about Pikapeppa. Now will have to add that to my list. Tue Oct 16 09:51:10 -0700 2007 3036427 105717 alkapal 1 3036436 Personally I find Tabasco a bit watery and vinegary without enough compensating flavor. My favorite is El Yucateco, the red is a great everyday hot sauce, I also have the green and brown XXX habanero. That brand's flavors work really well for my taste buds and I always have all three in my pantry. The first time I had the red, I literally stopped in mid bite, quickly swallowed and asked to see the bottle again to double check the name. I knew I had to get some right away. Frank's is good for classic Buffalo Wings. Cholula or El Tapatio is a good mainstay for flavor and mild heat for most of my friends who have low tolerance. El Tapatio is great for mixing into ketchup and dipping fries or onion rings. I peruse ethnic markets and snap up various brands to try all the time just for the different flavors. I've been trying out some South American brands lately. Mon Oct 15 12:50:56 -0700 2007 3035580 10746 Jase 1 3036580 Always Cholula & Frank's Red Hot. I have a jar of sambal oelek too. I like Cholula as it's not as vinegary as some hot sauces and has a nice mild burn; it also just tastes really good. Frank's I keep mostly for making hot wing sauces. Mon Oct 15 13:24:09 -0700 2007 3035580 34145 verily 1 3036618 Siracha Tabasco Texas Pete Tennesee Sunshine Habanero Mango from TJ's Red Hot (wings and buffalo dip only) Mon Oct 15 13:29:04 -0700 2007 3035580 70200 chelleyd01 1 3036649 Here's what I have now: Frank's - decent every day generic hot sauce Melinda XXXX reserve - used to be my favorite before finding El Yucateco El Yucateco Habanero - great flavor and heat. Sam's Famous Hot Sauce - even better and hotter than El Yucateco. I've only seen it sold at a bar in NYC called Waterfront Ale House. Sriracha - need for chinese/thai/korean food Mon Oct 15 13:33:29 -0700 2007 3035580 12821 ESNY 1 3036764 Sriracha, Frank's, and homemade chipotle. Mon Oct 15 14:00:11 -0700 2007 3035580 48876 mamaciita 1 3036786 Sriracha, Tapatío (on very fresh raw oysters with a squeeze of key lime) and chipotle Tabasco. Mon Oct 15 14:07:41 -0700 2007 3035580 107491 dinner belle 2 3037069 Tabasco (the classic, the jalapeno and the chipotle), Frank's, Asbirin (which I bought because it looked so cool, then decided I love it), Walkerswood Seriously Hot Jamaican Jonkannoo and Hot Jamaican Scotch Bonnet sauces, plus a Vidalia onion and orange hot sauce from a local farm stand. Mon Oct 15 15:21:07 -0700 2007 3036786 26353 Elizzie 1 3037147 Frank's Tabasco Brand Habanero Sriracha Homemade Concoction: one pint heinz distilled vinegar one can chipotles in adobo one small head roasted garlic liberal pinch of kosher salt (run through the blender or food processor) Always subject to change. Mon Oct 15 15:41:02 -0700 2007 3035580 10730 byrd 1 3037162 Tabasco (classic) Frank's El Yucateco Habanero (red) Mad Dog Liquid Fire (tasty!) Bustelo's Very Hot Pepper Sauce (disappointing purchase from Sonoma Cty. not that hot) Marie Sharp's Habanero I've had the Walkerswood's Jamaican hot sauces, and definitely lump them in the peppers and vinegar category, with not much going on except their humorous labels. BTW, I don't keep 'em in the fridge. What for? Mon Oct 15 15:43:26 -0700 2007 3035580 11148 Alcachofa 1 3037405 Fun thread! I currently have: Tabasco - red (of course), green (which I put on everything), and chipotle(boring). Crystal - I wanted Frank's but found Crystal first. El Yucateco green habanero sauce. The Wizard organic hot stuff - boring but organic and gluten-free. Tuong Ot Sriracha - but that's another thread. Clean Your Clock hot sauce - for the name (I'll never open this one). *** Marie Sharp's Grapefruit Habanero sauce - I LOVE LOVE LOVE this stuff! It's spicy but not too hot, fruity, and tangy. It's perfect on fried plantains or black beans. Anne Mon Oct 15 17:07:54 -0700 2007 3035580 12541 AnneInMpls 2 3039025 Anne, I've never tried Crystal, and you've got it next to Frank's here. Do the two taste similar? I always imagined it more like Tabasco. Tue Oct 16 08:32:50 -0700 2007 3037405 58128 ajs228 3 3039066 I don't know how similar Crystal and Frank's are, because I can't find Frank's hot sauce anywhere in town. (Although I've only looked in two grocery stores...) My recollection is that both are red and vinegary, and are "milder" than Tabasco - that is, I can use more of them than of the red Tabasco. But I wish I could do a side-by-side comparison! Anne Tue Oct 16 08:43:56 -0700 2007 3039025 12541 AnneInMpls 4 3039182 I think Franks' has more fruity flavor than Crystal. Crystal to me is very tart and thin in flavor. Tue Oct 16 09:15:25 -0700 2007 3039066 105717 alkapal 1 3037505 I find tobasco's regular (plain) hot sauce to be inferior - it tastes too much like just plain vinegar - if it's aged as they claim it is I sure as heck don't taste it one of my favorites is Texas Pete's - it has such a nice salty, savory flavor, and you can usually find it in larger-than-usual bottles for cheap - this is my general hot sauce Garlic Tobasco sauce goes great with pizza and Italian food, and is just very tasty in general from the garlic Cholula has a nice consistency and a somewhat sweet-and-smoky flavor Sriracha for Thai/Southeast Asian food, also it just has a really good distinctive sweet, garlicky taste Tabasco habanero blend - solely to clear my nose when it's really stuffed and normal hot sauce won't do the trick and I should probably start keeping Tabasco's jalapeno (green) hot sauce, for cooking when I need to add some heat, but with a green pepper flavor, as opposed to red pepper (I was in this situation the other night when I was making this Armenian/Middle Eastern eggplant-tomato dip, and I didn't have any of this hot sauce) keep these on hand and you'l be covering all your bases - and remember it never hurts to buy all these because hot sauce never really goes bad, even at room temperature - even if you buy more than you'll use for a long time, the hot sauce won't go bad, and you will eventually use it all up Mon Oct 15 17:37:54 -0700 2007 3035580 129811 peanuttree 1 3037565 Tabasco (or an analog ... I can't taste that much difference) - I have had several "new" styles produced by the Tabasco people and they're OK, but for any of those styles I like the latin-import originals (let McIlhenny stick to what they do best), including habanero and chipotle. Also got Sriracha (who could do without it?) and just about any brand of sambal oelek, and Chinese hot oil (I prefer the kind in a jar with lots of macerated dried peppers included) Mon Oct 15 17:59:14 -0700 2007 3035580 14479 wayne keyser 1 3037568 in the fridge & cabinet right now: cholula red rooster frank's red hot busha browne's pukka hot pepper sauce sambal oelek [indonesian chili paste] huy fong sriracha trader joe's jalapeno hot sauce tabasco original tabasco green tabasco smoked chipotle dave's gourmet insanity hot sauce dave's gourmet scotch bonnet sauce pickapeppa tapatio and a habanero [i think] mustard sauce missing its label...which is too bad because it's delish & i can't remember where i bought it! i know...it's a long list. what can i say? i love my heat. and hey, variety IS the spice of life ;) Mon Oct 15 17:59:32 -0700 2007 3035580 103920 goodhealthgourmet 2 3039592 ok, here's a sign that i might be a wee bit too obsessed with CH...woke up in the middle of the night excited because i remembered the name of the label-less mystery sauce in my fridge! uncle dougie's habanero mustard hot sauce. good stuff. Tue Oct 16 10:40:55 -0700 2007 3037568 103920 goodhealthgourmet 3 3039677 did you remember where you got it? is it really habanero hot? i am not usually a hab fan. p.s. mr. alkapal is always mock exasperated/complaining: "Let me guess," he says, "Chowhound!" Tue Oct 16 10:57:34 -0700 2007 3039592 105717 alkapal 4 3041052 i'm pretty sure it came from one of 2 places...either "cardiff seaside market" in north county san diego, or the whole foods market in la jolla. i'll have to see if any of the WF stores here in l.a. have it. btw, i looked it up online, and the full name is "uncle dougie's bada boom habaero mustard hot sauce." these are the ingredients to gie you some idea of the flavor: habanero peppers, mustard, vinegar, garlic, salt, turmeric, and paprika. obviously since habaneros are the first ingredient, yes, it's pretty darn hot...but i love fiery sauces, and i love that you can also taste the mustard in this one. actually, the first thing you taste is mustard, and then the habanero kicks in...and stays with you. so if habaneros are to hot for you, this sauce may be a bit much for your palate. personally, i've yet to find a sauce that was "too" hot for me, but i also think i've fried/desensitized my taste buds after using so much of it for so long! p.s. there is no mr. ghg [yet], but i don't have a single friend or family member who "gets" hound-ism. it's one of the many reasons they all think i'm nuts :) Tue Oct 16 17:19:31 -0700 2007 3039677 103920 goodhealthgourmet 1 3038407 Sriracha Chile Garlic Paste Cholula homemade chopped salted chiles Tue Oct 16 04:48:40 -0700 2007 3035580 12671 maillard 1 3038409 Sriracha, Sambal and Tabasco Chipotle sauce. I do like Texas Pete and don't much care for regular Tabasco. Too vinegary for me. DT Tue Oct 16 04:50:47 -0700 2007 3035580 11291 Davwud 1 3038418 My favorite is Tapatio. I agree that classic Tabasco is garbage. The only Tabasco I have any use for is the sweet and hot variety, mixed with lime juice, maple syrup, ground chipotle, and diced sweet onions, for fresh onion chutney! Tue Oct 16 04:58:21 -0700 2007 3035580 57867 Gin and It 1 3038663 I've used just about every brand mentioned so far at one time or another. I'm a "hot sauce for every purpose, a purpose for every hot sauce" kind of guy. My modest collection has around 300 different brands.* But there are always open bottles of original Tobasco, Crystal, and Sriracha in my fridge. Aside from those and the hot sauce I make myself, the only other one that I use frequently that I havent seen mentioned yet is Cajun Power Hot sauce with garlic. *I said different BRANDS rather than different SAUCES on purpose, as I am convinced that many of those novelty sauces with names like "Smokin' Butt" and "Firey B*tch in Heat" are the same sauce with a 'cute' label slapped on the bottle. I dont seek these out, but have received many as gifts. Most will remain unopened. Tue Oct 16 07:00:35 -0700 2007 3035580 10258 Fydeaux 2 3038802 Cajun Power Garlic is a wonderful marinade and finishing sauce. Funny, I use it but never really considered it a "hot sauce". Good stuff. Tue Oct 16 07:44:15 -0700 2007 3038663 22801 bkhuna 3 3039418 Cajun Power Garlic Sauce is a different product from the Cajun Power Hot Sauce with garlic. But you are absloutely correct about the glories of the garlic sauce. I frequently add a tablespoon or two to soups, in addition to use as a marinade. OK, this is upsetting; I just looked at the Cajun Power website in order to provide a link to the Hot Sauce, and I no longer find it listed! They do make something they call "Louisiana Lightening Strike" Hot Sauce, and I'll bet it's real good, but the hot sauce with garlic was something special. Tue Oct 16 10:04:05 -0700 2007 3038802 10258 Fydeaux 4 3040479 I think this will help. http://www.cajunpowersauce.com/products/products_view.html?product_id=9&cartID=53fb21894e9016af37d858168560ba78 DT Tue Oct 16 14:25:16 -0700 2007 3039418 11291 Davwud 5 3041956 I saw that one; that's not it. I'll keep looking. Wed Oct 17 06:18:09 -0700 2007 3040479 10258 Fydeaux 6 3042595 I have both at home and they taste the same except one is hotter than the other. That damned website made buy a 4 pack of Uncle Easy's Chipotle Sauce. You just can't go to it without buying something. They're evil. DT Wed Oct 17 09:13:57 -0700 2007 3041956 11291 Davwud 1 3038739 There's not enough room here for all of the sauces I've ended up with, but for regular day to day use, the ones that I keep in the kitchen fridge are; Sriricha, Lousiana, Panola Pepper sauce, Tabasco(Jalapeno), Pickapeppa, and Sunny Carribee mustard hot sauce. These run the gamut of flavors and intensity, depending on what I'm using them for and my mood. Tue Oct 16 07:28:38 -0700 2007 3035580 106255 chazzerking 1 3038796 This is what is open and in use at this time, presented pretty much in the order of use: Blair's Jalapeno Death Tapatio El Yucateco Kutkil-ik De El Yucateco Caribbean El Yucateco Red El Yucateco Green Crystal Dave's Temporary Insanity Melinda's Original Pickapeppa Beasleys Scotch Bonnet Tabasco Tabasco Habanero Tabasco Chipotle Buffalo Jalapeno Buffalo Chipotle Texas Pete's Sriracha I have a few unopened bottles of other brands waiting their turn in the rotation. Tue Oct 16 07:42:50 -0700 2007 3035580 22801 bkhuna 2 3039143 Bufalo use to be a childhood favorite of mine... I would add to my mom's Fideo (vermicelli in Mexican style tomato sauce), ABCs, Stars etc., I bought I bottle recently after many years and was disappointed to read the ingredient label they have reformulated and introduced dyes & stuff that I KNOW weren't there before.... because I kept on old bottle (glass) filled with colored salt... as a childhood memory. Tue Oct 16 09:06:42 -0700 2007 3038796 42572 Eat_Nopal 1 3039226 As an alternate to Frank's, I really enjoy Tony Roma's hot sauce that I buy at Costco. I think the flavor is better. Has anyone else tried this? Tue Oct 16 09:22:35 -0700 2007 3035580 14721 Tara9000 1 3039272 My fav for years has been Trinidad Habanero Sauce. It is one of the few that has good heat, yet you can still taste the habanero in it. I think it is a great hot sauce for people that don't like hot sauce because of the flavor. I can put a dollop in palm and lap it up straight with no ill effects. Great in eggs too. Not always easy to find though. I am happy to see all the Texas Pete fans. I grew up in Winston-Salem and T.P. was, and to this day, still is on the table of every good meat and three restaurant. Empty bottles are great for holding toothpicks! Tue Oct 16 09:32:02 -0700 2007 3035580 41726 Sam at Novas 1 3039389 I´m in an internet cafe in Guatemala. I have a bottle of some terrible green hot sauce in my hotel room. At home I have a bottle of green sauce from Mexico that turned out to be really good. I dry chilis at home and take dried chilis back from where ever I am in order to make my own sauces from both dried and from fresh chilis that we grow in Colombia. Tue Oct 16 09:57:27 -0700 2007 3035580 36661 Sam Fujisaka 2 3039686 That kind of reminds me of stories of various famous Mexican artists, musicians, composers, diplomats etc., who would go to New York, Paris, Vienna in the early 20th Century and would discretely carry around tins filled with the classic Tres Chiles Paste (Ancho, Pasilla & Guajillo) in their coat pockets... and would spread it on breads, hors d'oeuvres when no one was looking as a way to curb homesickness. Tue Oct 16 10:59:16 -0700 2007 3039389 42572 Eat_Nopal 3 3046575 EN, good one! I have to carry some form of chili (usually one of my dried chile grinds) with me always! Thu Oct 18 10:28:53 -0700 2007 3039686 36661 Sam Fujisaka 1 3039530 I love Chipotle Tabasco! Tue Oct 16 10:28:36 -0700 2007 3035580 124908 jeanmarieok 1 3040046 I like to spread the heat around, so there is always Tabasco, both at work and home, but in addition to plain Tabasco, there is Tabasco Sweet & Hot (not much to it, just red and sticky, not much heat),Green and Habanero. Also on hand is Simbal, Sriracha, Tiger Sauce, Pick-A-Peppa, Choulula, Thai Sweet Chili Sauce, and a nameless concoction made up by my Thai Aunt that I haven't worked up the nerve to try it yet! Tue Oct 16 12:38:13 -0700 2007 3035580 135170 kpaumer 1 3040377 from what it sounds like, you definitely like a hot sauce that is heavy on vinegar. i'd suggest red devil, which is similar to tobasco, but maybe a little milder. of course if you were to go a couple of different ways here are some suggestions; buffalo chipotle sauce tapatio (like others have suggested) siracha huy fong chili garlic sauce pri mevorah's harissa hot sauce puree etc etc etc.... you can also search for many such things at this place: http://www.kalustyans.com Tue Oct 16 13:57:28 -0700 2007 3035580 128319 artfuldestruct 2 3041057 kalustyan's rocks for uncommom/hard-to-find ingredients. pricey, but their selection is unbeatable. i used to shop there regularly when i lived in nyc..man do i miss THAT convenience. Tue Oct 16 17:21:19 -0700 2007 3040377 103920 goodhealthgourmet 1 3040412 Jufran Hot Banana Ketchup Sriracha Tobasco Tue Oct 16 14:06:50 -0700 2007 3035580 122137 avena 1 3041369 oh no ..... my bottle of Tapatio on the counter .... i just looked at ingredient list: XANTHAN GUM! why oh why? Tue Oct 16 20:32:53 -0700 2007 3035580 105717 alkapal 2 3041493 why are you freaking out about xanthan gum? Tue Oct 16 21:34:14 -0700 2007 3041369 103920 goodhealthgourmet 3 3041786 ghg, i hate the gums! they hate me! i am not freaking out, just being exasperated at the ubiquitous gums -- guar, locust bean and their other thickener cousins, agar and carrageenan. http://www.wisegeek.com/what-is-carrageenan.htm plus, it doesn't seem necessary in a pepper and vinegar (well, technically on the label, acetic acid) sauce: http://www.wisegeek.com/what-is-xanthan-gum.htm http://en.wikipedia.org/wiki/Acetic_acid ah, the joys of deconstruction. Wed Oct 17 04:34:40 -0700 2007 3041493 105717 alkapal 4 3043094 the only reason i was asking is because i have a graduate degree in nutrition & food science...so if you were concerned about the health implications i wanted to put your mind at ease from a safety perspective. but i understand your frustration. i'm of a similar philosphy...the more "pure" my food is, the happier i am. do the gums upset your stomach? guar is typically the biggest gastrointestinal offender of the bunch. anyway, look at it this way...at least there isn't any HFCS lurking in your tapatio! Wed Oct 17 11:00:41 -0700 2007 3041786 103920 goodhealthgourmet 5 3043304 yes, let's look on the bright side! p.s. i used to practice food and drug law. in any event, guar is evil! Wed Oct 17 11:47:20 -0700 2007 3043094 105717 alkapal 6 3043777 why do you think guar is so evil? because of its potential to cause gatric distress? it actually has some beneficial health properties... Wed Oct 17 13:19:06 -0700 2007 3043304 103920 goodhealthgourmet 1 3041403 I am addicted to Tabasco's green chile sauce. Mind jalapeno, and fantastic on cheese quesadillas. Tue Oct 16 20:49:51 -0700 2007 3035580 112096 Caroline1 2 3041423 I also love Trinadad Hot Sauce. (Not the XXX) When I can't find that 911 is very close to it. Tue Oct 16 20:58:04 -0700 2007 3041403 12418 mar52 2 3041533 Try the green tabasco on scrambled eggs. It's HEAVEN! Anne Tue Oct 16 21:57:55 -0700 2007 3041403 12541 AnneInMpls 3 3041542 and for the perfect finish, top with some chopped fresh cilantro if you happen to have it on hand...the flavors work beautifully together. Tue Oct 16 22:03:54 -0700 2007 3041533 103920 goodhealthgourmet 1 3041436 Sriracha Harissa ( I so far like Moustapha's Harissa best) Louisiana Hot Sauce (1 drop doesn't do it though, haha) Louisiana Gold Hot Sauce, yum! and just discovered tonight Iguana Habanero, pretty spicy but a good pepper flavor! oh and of course Tabasco Chipotle! almost forgot, mix Franks Hot Sauce with ranch dressing for an amazing dip for (fried) chicken! Tue Oct 16 21:02:24 -0700 2007 3035580 107509 mariekeac 2 3054296 The Rah Bar on Jekyll Island (GA) mixes Frank's with butter and serves with their steamed shrimp. I could drink the stuff. Sun Oct 21 13:12:22 -0700 2007 3041436 107491 dinner belle 3 3141247 dinner belle, isn't that basically a "wings" sauce -- butter and frank's? Tue Nov 20 04:11:39 -0800 2007 3054296 105717 alkapal 4 3144045 Don't make wings myself, but have never had them taste this buttery. Maybe they just use more than usually called for. Tue Nov 20 18:34:16 -0800 2007 3141247 107491 dinner belle 5 3147635 For 10-12 chicken wings, 1/4 to 3/4 C hot pepper sauce, 1/4 cup butter, -- ratio from a cooks.com recipe Thu Nov 22 08:31:50 -0800 2007 3144045 105717 alkapal 1 3041997 I was always a Tabasco man, myself. But at some point in the past couple years, I moved on to Frank's Red Hot, at which point I began branching out to sauces like El Tapatio, Cholula, Sriracha, harissa and sambal oelek. They all have their place as the perfect condiment for different foods. Plus, in retrospect, Tabasco and Frank's are incredibly tame compared to the newer wave of hot sauces. Wed Oct 17 06:33:17 -0700 2007 3035580 68363 JungMann 2 3042604 I think too many of the new wave of hot sauces are about being hot. Not about being good. DT Wed Oct 17 09:15:14 -0700 2007 3041997 11291 Davwud 3 3042801 agreed, davwud. Wed Oct 17 09:57:31 -0700 2007 3042604 105717 alkapal 3 3042830 You sure are right about that. I dont know about other collectors, but that is exactly why I have so many different brands at home but only actually use a handful. I liken it to a guitar player who can play every scale in every key at every speed imaginable, but cant play a song as simple as "Wipe Out"! (and I've known more than a few of those.) Wed Oct 17 10:03:01 -0700 2007 3042604 10258 Fydeaux 4 3043869 How true. I've ruined many a dish by making so hot that nobody could enjoy it. As I've matured, I've finally realized that it's about flavor, not seeing who has the biggest, um, how shall we say, "chili pod", in the bunch. Wed Oct 17 13:33:41 -0700 2007 3042830 22801 bkhuna 5 3044034 it's also important to respect that everyone has different tolerances & preferences. when cooking for others i constantly have to remind myself that not everyone can handle the level of heat to which i've become accustomed. oftentimes i'll use just a bit in the entire recipe, and then "enhance" my own portion with as much extra heat as i want, and offer extra hot sauce, pepper, etc. for anyone else who wants to do the same. btw, Fydeaux...i now have the stupid intro to "wipe out" stuck in my head! Wed Oct 17 14:14:58 -0700 2007 3043869 103920 goodhealthgourmet 6 3044050 Mea culpa. If it's any consolation, so do I. Wed Oct 17 14:18:32 -0700 2007 3044034 10258 Fydeaux 3 3044927 I absolutely agree!! That's why Sriracha is so good, such a good flavor!! Tried Dave's Insanity today, my tongue seriously felt like I'd burned it!! way too hot, you can't taste anything! Wed Oct 17 19:20:03 -0700 2007 3042604 107509 mariekeac 3 3046038 Agreed. Some of the really hot sauces have the nastiest aftertaste once you get past the capsaicin. Those are really just for fratboys who want to prove who can tolerate the heat. But when done properly, these new, spicier sauces really give you the kick you just can't get from the old style of hot sauce. It takes nearly half the bottle of tabasco on my eggs before I even begin to sense something. Thu Oct 18 08:20:46 -0700 2007 3042604 68363 JungMann 1 3043658 Should hot sauce be kept in the fridge? I look at the ingredients and don't see a need. Am I nuts? Wed Oct 17 12:55:08 -0700 2007 3035580 11148 Alcachofa 2 3043757 Room temperature is fine & best. Wed Oct 17 13:16:24 -0700 2007 3043658 42572 Eat_Nopal 2 3043759 no need unless the label specifies. Wed Oct 17 13:16:59 -0700 2007 3043658 103920 goodhealthgourmet 1 3044099 Easily found hot sauces (always in my house) are Tapatio Hot Sauce, Cholula Hot Sauce and Sriracha Hot Chili Sauce. I think everyone has their favorite, mine is Tapatio, my daughters is Cholula, it's really up to you! (I also have green and red Tabasco sauce in my kitchen) Wed Oct 17 14:32:06 -0700 2007 3035580 135144 Bailey5963 1 3044178 I have Tabasco or Franks in the house at all times. I use a splash in eggs, meat marinades, wind sauce, quiche, etc. I also have some homemade piri-piri sauce made with peppers from my garden. I am dying to try sriracha. I keep reading about it on the boards, but keep forgetting to buy it at the store. Maybe I should say I keep forgetting to put it on the list to buy it at the store! Wed Oct 17 14:50:22 -0700 2007 3035580 110306 NE_Elaine 2 3044617 We went food shoppng again today and still have not found Sriracha. I cannot believe this. We went to the stores that were referenced on the Boston board..... still no Sriracha. I may just have to research the ingredients and make it myself. Is that a possibility? I make many of my own seasoning concoctions... so why not hot sauce? Wed Oct 17 17:28:20 -0700 2007 3044178 75332 Gio 3 3044666 it's crazy that you can't find it. not even at asian markets? it's such a common condiment! at this point you might just want to order it online. Wed Oct 17 17:47:40 -0700 2007 3044617 103920 goodhealthgourmet 4 3044679 I know - silly, isn't it? I even spelled the name out to the people in the aisle stocking the shelves with hot sauces. Arrrrggggg..... you're probably right though. I'll order it on line. Thanks for your sympathy!! Wed Oct 17 17:53:38 -0700 2007 3044666 75332 Gio 5 3044921 Have you tried Super Target or Super Walmart?? I've seen it at both... Did a little search, Supertarget North of Boston There's one in Somerville, Everett and Revere... Anything close?? Wed Oct 17 19:17:13 -0700 2007 3044679 107509 mariekeac 3 3044751 Before I knew the name, I always called it "rooster sauce", because the label has a rooster on it. I guarantee you, if there's a neighborhood in your area that has a large Asian population then a market serving that population will sell it. If you have a Whole Foods, you should also look there. They may carry it, too. Wed Oct 17 18:17:17 -0700 2007 3044617 10809 Josh 4 3044763 Thanks Josh. Rooster sauce..... I'll have to remember that. There's an Asian market in the next town over. That's the next place I'll try before resorting to DIY. Wed Oct 17 18:21:29 -0700 2007 3044751 75332 Gio 5 3044814 the brand name of the rooster sauce is "huy fong." clear plastic bottle [so the bright red contents are obviously visible] with a bright green twist/squeeze nozzle. here's a link to some photos so you know exactly what to look for... http://images.google.com/images?ie=UTF-8&oe=UTF-8&q=huy%20fong%20sriracha Wed Oct 17 18:36:37 -0700 2007 3044763 103920 goodhealthgourmet 5 3045021 Actually, the best hot sauce I ever had was some I made myself, but it was a lot of work. I used red and green cayenne and tabasco, poblanos, seranos, pequin, habanero, pequillos, New Mexicos, roasted red bell peppers and flavored with cloves, allspice, garlic, bay leaf, cardamom, mustard seed, cider vinegar and water, cooked several hours over low heat until the peppers were pretty soft, then ran the whole thing through a very fine sieve and bottled it. I made about 2 quarts of really rich, pretty hot and had a whole lot of flavor; much more flavor than heat, even though it was quite hot. It was difficult to breathe or see in the kitchen even with the vent hood going full blast. I've had plans to do it again several times but each time, my wife would talk me out of it. Wed Oct 17 20:01:33 -0700 2007 3044763 106255 chazzerking 6 3045187 reminds me of an episode of "the secret life of..." on tvfn a few years ago. jim o'connor visited one of the many indian restaurants in the "curry hill" neighborhood of manhattan, and got a behind-the-scenes look at how they make a particular curry that's so hot, apparently they require customers to sign a release form before eating it...and the guys in the kitchen preparing the curry wear GAS MASKS. Wed Oct 17 21:06:05 -0700 2007 3045021 103920 goodhealthgourmet 6 3074767 I am a born and raised New Orleanian and about 15 years ago had a little apartment in Mid-City a couple of blocks from the Baumer/Crystal plant located behind the Rock 'n Bowl/Mid-City lanes. The bright red peppers would be delivered by fleet of open top tractor-trailers that you could see lined up as you drove past on the elevated I-10. Some mornings you could walk outside and smell the vinigary hot sauce in the air on the days they were cooking a new batch up. Ahhhhhh ... the good old days. Sun Oct 28 16:24:17 -0700 2007 3045021 138264 Diamondsea 6 3078265 While I applaud your inventiveness, I wonder why you would want to create such a potent, blow-your-head-off accompaniment to good food. How long did the 2 quarts last? How could you taste the flavor if you couldn't even breathe or see? I'm just wondering. Mon Oct 29 17:56:31 -0700 2007 3045021 75332 Gio 7 3078455 Actually, many dishes have a more caustic effect on the air in the kitchen than they do on the palate. For example, stir-frying curry paste can cause coughing and watery eyes even when the final product is only moderately spicy. Mon Oct 29 19:16:29 -0700 2007 3078265 58743 alanbarnes 7 3078519 See, this is the true test of someone who CLAIMS to be into spice, and a pretender. You CAN taste the food with blow-you-head-off spice. It is not mutually exclusive. But, if you can't take it, that's OK, but don't question the ability to taste. Because die-hards can. Don't worry, you can stil enjoy your milk and cookies. Mon Oct 29 19:42:39 -0700 2007 3078265 11148 Alcachofa 7 3078530 Although it was hot, probably comparable to Crystal or Frank's, it had a ton of flavor from the spices and the sweet peppers. I shared 1 qt., but the other only lasted about 6-8 months. If I keep thinking about it, I may just have to make some more soon. Mon Oct 29 19:48:19 -0700 2007 3078265 106255 chazzerking 4 3046030 I say "cockerel" instead of rooster. It might be a regional thing. But in any case, because of that, we always called that hot sauce "Crazy Cock Sauce." We've had some horrified stares from outsiders. Thu Oct 18 08:18:40 -0700 2007 3044751 68363 JungMann 1 3045046 Hopefully not duplicating. I tried to read all posts. I was raised on Tabasco so that is the taste can ask for and use as needed in bland situations. However, I encourage you to explore the Island flavor of Marie Sharp (big web biz). I get the various ones at a local national grocery chain in an area catering to Island ex-pats. They have the habanero fruity edge but are very hot. Wed Oct 17 20:09:30 -0700 2007 3035580 17682 torty 2 3046028 What Island would that be? Thu Oct 18 08:18:24 -0700 2007 3045046 42572 Eat_Nopal 3 3050404 A good question, given that Marie Sharp is based in Belize, which, last time I looked, had not floated out to sea. Nor do they make any sauce named Island or Island Flavor, just (in ascending order of heat) Mild, Hot, Fiery Hot, Belizean Heat, No Wimps Allowed, and Beware, plus a few flavored sauces (Grapefruit Habañero, anyone?). They do offer on their Web site to make private labeled sauces though, so maybe someone special-ordered something called Island flavor. Fri Oct 19 12:51:01 -0700 2007 3046028 14386 BobB 4 3053065 i think torty means carribbean. Sat Oct 20 18:43:01 -0700 2007 3050404 11190 fara 1 3045640 if you google map "thailand sriracha" you can get a quickie travelogue of photos of the seaside town of Sriracha in Thailand. (mods: this post is to help all hounds know more about their good chow!) Thu Oct 18 06:26:15 -0700 2007 3035580 105717 alkapal 1 3046468 FYI.... NPR just did a segment on Tabasco sauce & the family that owns the company. They were originally in the Sugar Plantation business but they were kicked off Avery Island & their business burned. After they were allowed to return they started the condiment business. It sounds like the current leadership is pretty clueless & its compromised because the stocks are divided across too many heirs... no one can think far ahead enough to spend money promoting the brand. Thu Oct 18 10:01:36 -0700 2007 3035580 42572 Eat_Nopal 2 3050259 I have a great book on hot peppers, titled simply Peppers, by Amal Naj. He devotes two entire chapters to the history of Tabasco, including extensive accounts of some of the more nefarious business practices of the McIlhenny company, such as getting a corrupt New Orleans judge in 1948 to grant them exclusive rights to the use of the name Tabasco, which up until then simply designated the type of pepper used in the sauce. It was as if a judge today declared that only one company could use the name jalapeño. Outrageous! Fri Oct 19 12:21:56 -0700 2007 3046468 14386 BobB 2 3074775 E-N, Actually they have done a pretty good job of promoting the Tabasco brand name. There are all kids of Tabasco paraphanalia, clothes, ties, etc available (here in N.O. and I would assume nationally/internationally). What they haven't done well is promote the actual hot sauce products themselves. Just IMO... Sun Oct 28 16:29:17 -0700 2007 3046468 138264 Diamondsea 3 3077688 That may just be the legacy of a profession marketing executive they hired to promote the brand... and fired after only a year because they couldn't stomach the investment. Mon Oct 29 14:43:58 -0700 2007 3074775 42572 Eat_Nopal 1 3048164 Arizona Gunslinger Salsa Huichal picante Dona Maya Chiltepin Tabasco and of course Sriracha I prefer the habanero flavor of Gunslinger, but I use the chitepin on most breakfast dishes since it reminds me of relaxing mornings in Mexico. Thu Oct 18 18:18:31 -0700 2007 3035580 67548 azhotdish 2 3048266 Dona Maya Chiltepin Nice... I've never seen that one around. Fortunately, my local market does carry dried Chiltepins. Thu Oct 18 19:09:11 -0700 2007 3048164 42572 Eat_Nopal 3 3048323 Living in Phoenix, many of that style hot sauce can be found at a place called (Phoenix) Ranch Market. http://www.prosranch.com/ I've found this style extremely common around the Guaymas/San Carlos area. Thu Oct 18 19:36:45 -0700 2007 3048266 67548 azhotdish 1 3048775 I like sriracha hot chili sauce. I have a bottle in the fridge. Fri Oct 19 02:07:40 -0700 2007 3035580 124476 FoodieKat 1 3053073 I'm not a big hot sauce person, but on american-style tacos (think 80'style), which I rarely even make anymore, I love lots of tabasco. both of my divorced parents made this, both claim to have invented it :) i loved it growing up: 2pans: fry onions in oil in both, add black-eyed peas to one, ground beef to the other, add ketchup, worchestire, and soy sauce to taste (roughly 2tbs ketchup/dash worche/dash soy sauce). when everything is well cooked, add to fried corn tortillas with gaucomole, sour cream, some shredded cheddar cheese on the bottom, maybe some lettuce, and lots of tabasco on top. maybe i wil make this if i can find a not too sweet ketchup. Sat Oct 20 18:47:47 -0700 2007 3035580 11190 fara 1 3054244 i had sriracha on steamed broccoli and diced potatoes at the food court before going to see "Elizabeth: The Golden Age." I had bizarre dreams all night. any insights? (BTW, movie good!) Sun Oct 21 12:39:41 -0700 2007 3035580 105717 alkapal 2 3054399 you sure it wasn't because of the movIe? ;) actually, i'd be willing to bet that the sriracha or the veggies contained MSG. it can frequently cause bizarre dreams, nightmares, and hallucinations in sensitive people. Sun Oct 21 14:05:28 -0700 2007 3054244 103920 goodhealthgourmet 3 3141245 does sriracha have msg? i'll look into that. the broccoli was steamed, though. but, you know, i DID have some stir fry dish. the culprit? they SAY no msg, but they LIE! (someone could get hurt!) once, i know msg in doritos gave me a big headache (my niece and i snuck in a big bag to the theatre seeing ghostbusters (again). we polished off the bag and on the way home both of us had headaches..... "who ya gonna call?" Tue Nov 20 04:10:27 -0800 2007 3054399 105717 alkapal 4 3324266 MGH sensitivity (and negative MSG side effects) is largely mythical in nature. Wed Jan 23 09:58:37 -0800 2008 3141245 111910 jgg13 5 3535887 our headaches after the big bag of doritos were not mythical. Fri Mar 28 03:10:59 -0700 2008 3324266 105717 alkapal 1 3061434 Let's see - Tabasco, Tabasco Garlic, Tabasco Habanero, Tabasco Jalapeno, Tabasco Chipotle, Franks, a whole assortment of generic and off-brand red and green sauces, and several sample bottles of Insanity/Death/Pain sauces my Dad picks me up on vacation but I haven't got around to opening. But we've got a reasonable assortment to choose from. Tue Oct 23 20:01:09 -0700 2007 3035580 91302 podunkboy 1 3062047 Tapatio *unsure brand* Mexican Green habanero hot sauce "The Chicken" Sriracha Vietnamese Hot sauce Barbadan Chili Garlic sauce Barbadan Yellow Pepper hot sauce (mustardy base-delicious!) the rarely-used in my home Tabasco. Wed Oct 24 06:01:44 -0700 2007 3035580 135178 TSQ75 1 3069479 I actually really like Buffalo Wild Wing's medium wing sauce! Fri Oct 26 08:57:05 -0700 2007 3035580 112406 Chew on That 1 3072562 I like Walkerswood Jerk Seasoning. It's a paste. I little goes a long way. It's complex and delicious. Just thinking of it triggers a Pavlov's dog response in me! Thin with melted butter for hot chicken wings. Can't be beat! Sat Oct 27 12:26:32 -0700 2007 3035580 123480 scuzzo 1 3074622 Right now, I have Frank's Red Hot with Chile and Lime. The heat's the same as the regular Frank's, but the lime flavor gives it a nice taste. Another brand I liked to buy in the past was Trappy's. I think it's hotter than Frank's. I've also tried one of the "Death" sauces, you know, the one with the skull key chain? I thought with a name like Death, my head would blow straight off, but to me, it's about the same as everything else. Next to wasabi, everything else is just plain wimpy, IMHO. Sun Oct 28 15:19:19 -0700 2007 3035580 51213 April99 1 3074641 I've got about 20 different hot sauces. Each have a slightly different heat/flavor combo. Usually I prefer the N.O. standard, Tabasco because it's flavorful but not really hot. But if you want HOT, try Melinda's Red Savina Habanaro...over 577,000 scoville units YIKES!!!! Sun Oct 28 15:29:37 -0700 2007 3035580 138264 Diamondsea 2 3078540 If you really really want hot, try some Endorphin Rush. It's not good for anything but wiping out your tough friends, as I have never met anyone who could take more than a toothpick tip's worth of it. I think it is some sort of chemically isolated capsicum, but it's a burner Mon Oct 29 19:52:43 -0700 2007 3074641 106255 chazzerking 3 3081922 Tijuana Flats has that as one of their featured sauces. It's ~33k SHU if my Googling is correct. Definitely an extract sauce, the bitter taste gives it away. You can do more than a toothpick if you're eating it with food, but it's still a bit much. Tue Oct 30 23:40:33 -0700 2007 3078540 19148 aynrandgirl 2 3081919 I've tried Melinda's Red Savina. I doubt it's more than 12-15k Scoville Units. When compared to, for example, Mad Dog 357 (357,000 SHU) it's practically mild. A toothpick dipped in Mad Dog is like slicing your tongue with a knife, with a good 1 hour burn afterwards. Melinda's burn is 10-15 minutes max. Tue Oct 30 23:37:16 -0700 2007 3074641 19148 aynrandgirl 1 3074814 Tapatio Sriracha Pretty much takes care of all our needs! Sun Oct 28 16:47:10 -0700 2007 3035580 10910 dustchick 1 3094288 I swear by Frank's when it comes to cooking american style food such as wings. I like a variety of Mexican sauces, including Cholula, Yucateca,Valentina, and Herdez green. I agree with those who absolutely can live without Tabasco. Once, on a drunken night in AZ, an acquaintance swore he could make BBQ sauce with Tabasco and ketchup. Needless to say it didn't go over well. Terri-bile. As for the Balut debate-I'm not touching the stuff and neither is my P.I. born mother. No disrespect as there are those who do. I think it may be a regional thing. We are a Visayan troupe. I'm open to suggestions on that one. Sun Nov 04 14:13:23 -0800 2007 3035580 136740 sausagefinger 1 3094577 poblano, red & green & sriracha Sun Nov 04 16:21:21 -0800 2007 3035580 140140 mrbigshotno.1 1 3094600 sriracha is always in my fridge but lately i have been liking this peri peri sauce from africa. good flavor. Sun Nov 04 16:30:21 -0800 2007 3035580 138558 CourtneyO 1 3113222 I Actually have a question if someone will help me with it...a family member had been given a hot sauce called "The Source Hot Sauce" if anyone wants to see what it is here is the website. http://www.cosmicchile.com/site/the-source-hot-sauce.html it was in the other persons fridge for 5 years and my family members throat closed up...can someone tell me if a hot sauce like this would still be good after 5 years of having it in the refrigerator? if anyone cal please email me at Foxygurl2006420@msn.com Thank you! Sat Nov 10 12:27:21 -0800 2007 3035580 141878 StupidGirl1o4 1 3113600 Tabasco??? Please Tabasco is for people who like vineagar and water. And really what's hot about it? Here's what we have in our house...Tapatio...Salsa Habanera by Castillo...Sriracha HOT Chili Sauce by Huy Fong Foods, as well as their Chili Garlic Sauce and their Sambal Oelek Ground Fresh Chili Paste...and Cholula. Now we're talking hot sauces! Sat Nov 10 16:29:40 -0800 2007 3035580 141261 crt 2 3113685 What's wrong with vinegar? I think sour is a highly under-appreciated flavor. Sat Nov 10 17:21:38 -0800 2007 3113600 10832 Humbucker 3 3120605 the vinegar isnt an issue for me...i love vinegar...but I have to say, tabasco just doesnt excite me in the least! Tabasco, Texas pete...SO many better options out there. Tue Nov 13 08:47:04 -0800 2007 3113685 135178 TSQ75 2 3113721 I have been a Tabasco girl since forever. But, since reading about other hot sauces, I have tried to branch out and find out what all the shouting was about regarding the primo sauces of choice for all the CHers here. First to buy was Cholula. Not bad, did not sear my mouth lining which is a good thing. Finally, after many forays in unknown territories, i.e. ethnic markets, found Sriracha and the Chili Garlic Paste in an Asian market in the next town.. Now I understand the difference between Tabasco and other hot sauces. The taste is remarkably different in each which I find exciting. Still, I maintain there is a niche that Tabasco fills and I won't foresake it any time soon. So much for trying to edumacate someone as stubborn as I am. BTW: No milk & cookies. I'm watching my figure. Sat Nov 10 17:38:56 -0800 2007 3113600 75332 Gio 1 3113778 A man once said, hot sauce addiction is similar to ones of narcotics. You start off with the lite stuff and after that there is no turning back. I dont know too much about drug addiction but I can say that I am a proud a hot sauce junkie :) My new favorite hot sauce is the Chipotle Hot Sauce but Scorpion Bay Gourmet Hot Sauce. This amazing chocolate chipotle hot sauce has very complex flavor with great viscosity. I need to make some chicken wings with these chipotle hot hot sauce! Check out their site: http://www.scorpionbayhotsauce.com/ Sat Nov 10 18:10:08 -0800 2007 3035580 141915 hidefchef 1 3120640 Here's a site devoted to a *huge* variety of hot sauces. And other food stuffs. http://www.hotsauceworld.com/index.html Tue Nov 13 08:56:32 -0800 2007 3035580 75332 Gio 1 3120682 Tabasco of course, the smoked Tabasco, the hot sauce from Wintzell's Oyster House, one from Paducah Bank, Tiger Sauce, Carolina Critter Sauce in all levels (love that stuff!), Crystal, and a bottle of the vinegar with peppers I stole from Steak and Shake! Tue Nov 13 09:09:36 -0800 2007 3035580 142596 adbdenton 1 3125442 My favorite hot sauces are: Tapotia- to eat with shrimp cocktail Amor- a must to eat with churritos and limon Chamoy- for pico de gallo and mangos Wed Nov 14 13:46:24 -0800 2007 3035580 137259 clamb 1 3148675 I usually have the following in my house: Tabasco Sambal Oelek Sriracha Salsa Molcajete (homemade) I love hot spicy food and also have jalapenos in rounds for nachos, chipotle in adobo in cans, cayenne pepper, crushed red pepper, and some powdered chiles that I brought from Mexico (chile arbol, pequin, chipotle, jalapeno and ancho which isn't very hot). I just bought some piri piri and will try them; I've heard they're very hot. Fri Nov 23 02:58:46 -0800 2007 3035580 143360 RevImmigrant 1 3148883 Has anyone tried Frank's Red Hot Chili Lime sauce? I'm not sure if it's new, but I found it at the grocery store the other day & thought I'd try it...I think it's good! Fri Nov 23 07:35:28 -0800 2007 3035580 131124 ctflowers 1 3323949 Just graduated from Tobasco myself. I had a late night meal at Zippiz on Park Ave. here in NYC, and discovered El Yucateco green.My goodness, the heat was nothing that I ever experienced before. I'm craving a bottle of that stuff; where can I find it in NYC? Also, in my search for it, at the local Waldbaums, I came across Jamaican Choice brand 'XXX Hell Hot Pepper" concentrate hot sauce. Plenty hot for my taste. My sense is that anything with sodium content at 4% + per serving is hot enough (this one is 4.25, and I think El Yucateco is 5). Thoughts? Wed Jan 23 08:45:41 -0800 2008 3035580 159914 cblue 2 3331092 Any bodega should have El Yucateco. I'm told there are many in NYC. My favorite is El Yucateco Red. I can't stand Jamaican Choice, it's an extract sauce (bitter). Fri Jan 25 06:00:46 -0800 2008 3323949 19148 aynrandgirl 2 3536655 El Yucateco is suprising hard to find in NY. I've seen it consistently at Kalustyans though. And if you think the green is hot, try the muddy brown one. It'll take the paint off a wall. Fri Mar 28 08:30:54 -0700 2008 3323949 12821 ESNY 1 3324198 I am a big fan of the Sriracha hot sauce. It has a good consistency and a fantastic flavor. Wed Jan 23 09:45:16 -0800 2008 3035580 159932 CookforFun 1 3324236 Tobasco and Franks. Wed Jan 23 09:51:29 -0800 2008 3035580 124339 bnemes3343 1 3324310 Reporting back after my foray into the wonderful world of hot sauce. This week I bought my *second* bottle of Sriracha. I can even spell it without looking it up. I hope Eat Nopal is suitably proud of me. I actually like it very much. But just in case, there's an unopened bottle of the dreaded Tabasco in the pantry. ;-) Wed Jan 23 10:06:30 -0800 2008 3035580 75332 Gio 2 3326726 || || - \/ Wed Jan 23 21:36:52 -0800 2008 3324310 14086 kare_raisu 1 3328337 We don't use it much, but always have one on hand. We usually bring it from our travels abroad - this time it is a mexican sauce bought in Puerto Vallarta last year- the name is Valentina Salsa Picante. I actually asked a woman in the store for recomendation and she pointed to this one. It's a big bottle, I am sure it will last us for a few years:)))) Years ago we bought a bottle of a hot sauce in Bermuda-idon't remeber the name-it was the most flavorful hot sauce I ever tasted! I never found it in the US. Thu Jan 24 11:06:03 -0800 2008 3035580 147538 polish_girl 2 3331098 Valentina is fairly easy to find in the US. Even my local Italian market has some. Fri Jan 25 06:03:58 -0800 2008 3328337 19148 aynrandgirl 1 3329620 All these great posts and no one has mentioned one of my favorites: Dat'l Do-It sauce from Florida, made with Datil peppers from the St. Augustine area. Heat AND flavor. Plenty of both. It's tomato-based, not vinegar-based. A nice departure. Thu Jan 24 16:17:56 -0800 2008 3035580 12829 Bob W 2 3331093 I've tried Dat'l Do-It. Too mild, and it tastes too much like ketchup. If they kicked it up several notches and threw out the sugar it would be much improved. Fri Jan 25 06:02:16 -0800 2008 3329620 19148 aynrandgirl 1 3334551 Crystal Frank's Hog's Breath Sambal oelek Shula's Sriracha Tabasco (I only have for guests, btw it's the only one that has vinegar as main ingredient) Sat Jan 26 01:29:50 -0800 2008 3035580 147869 eatnbmerry 1 3536425 Depending on the effect I want, these are our basics: Bufalo Chipotle (hot, dark and rich) Sriracha (hot hot and slightly sweet) Sambal (spicy hot and lightly rich) Tabasco (clean hot and nicely vinegary) Homemade: Get out the camp stove and go outside (if you don't have a powerful evacuation fan over your stove) and dry roast some chiles de Japon and/or arbol chiles.. whole (we have our old warped cast iron skillet.. aka The Comal for this). Stuff them in wine bottles (or any bottles.. this is how we do it) about half full. Dry roast whole garlic cloves until they have a few black spots (this lightky cooks them and keeps them from turning green).. add to bottle. Slip in some roasted cumin and coriander seed if you wish. Pour in REAL apple vinegar (not "apple flavored") or whatever vinegar you favor, and seal with wine corks you've par-boiled a few minutes (makes them soft). Store in a cool dark place for from a few weeks up to years. We strain the hot hot vinegar into another bottle for the table and add more vinegar to the original bottle for one more go 'round. Fri Mar 28 07:40:00 -0700 2008 3035580 172760 fromagina 1 4037535 I find regular Tabasco to be VERY overrated. Their chipotle (smokey) sauce is very nice though. My favourite by far is Cholula, it is so unique I have never had another hot sauce like it! Mon Sep 15 16:35:12 -0700 2008 3035580 29016 infernooo 2 4037677 Agreed! Love Cholula. Still have to keep a bottle of Sriracha sauce around though, as it works better with non-Mexican foods. Mon Sep 15 17:37:33 -0700 2008 4037535 57371 operagirl 1 4051997 So far, I find that nothing beats out Grace's. Just enough vinegar so that it isn't as sour as Tabasco, and that distinctive "hot sauce" flavor is intense. Not to mention the heat is pretty intense, but not enough to make you cry. I find Frank's a little on the salty side and Crystal's to taste like tomato sauce Sun Sep 21 22:34:06 -0700 2008 3035580 180418 takadi 2 4052145 They've come and they've gone, some too hot to put more than a drop, what's the point? And Tabasco remains, the former and current champ. IF they don't mess with the formula, Tabasco will be the king in the next century. Mon Sep 22 04:39:09 -0700 2008 4051997 11104 dolores 3 4052984 If I'm looking for that vinegar kick, Tabasco is the first I grab. I love putting it over greens, fried wontons, and in salsa or guacamole. Other than that, I just find it to be spicy vinegar rather than hot sauce. Again, it's just a matter of personal taste so it depends Mon Sep 22 14:03:20 -0700 2008 4052145 180418 takadi