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The love of hot sauce and all things spicy

I'm addicted to hot stuff. To me, many things are not worth eating if they don't make my mouth tingle and nose run a little. It's not just the heat that's important, but the flavors too. My vacations often revolve around trying and buying different hot sauces.

Some of my favorite hot sauces:

Marie Sharp's Hot (not Fiery Hot) from Belize is one of my favorite all-purpose hot sauces. It's made with carrots which I think impart a nice flavor. Marie also makes a grapefruit hot sauce which is nice.

Bello Yellow Pepper Sauce (from Dominica) is delicious on eggs or a breakfast sandwich. It's a scotch bonnet/mustard sauce. I have tried other West Indian brands of this type of sauce but this particular brand is my favorite.

Ass Kickin' Roasted Garlic Hot Sauce is quite tasty.

Of course I enjoy Sriracha sauce on anything remotely Asian (or burgers or hot dogs). I don't know if there are differences in brands but I usually buy the one with the rooster on it.

The other day I ate in a Portuguese restaurant and there was a lovely homemade pepper sauce on the table that was quite hot!

I just love hot peppers too -- in the summer I am throwing fresh ones in everything. When we make roasted tomato sauce we often include a whole hot pepper in the roasting pan to add some kick! I also like to roast larger ones on the grill, remove the skins and use to top burgers.

I'm looking forward to my upcoming trip to Mexico City and hope to find some delicious spicy things!

Does anyone else share my love for hot sauce? I'd love some suggestions for new things to try!

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  1. I coworker pickled about 6 different kinds of hot peppers along with garlic and onions. I took it home, drained off most of the vinegar and pureed it. It makes the best sandwich spread. My dad also makes his own hot pepper spread by drying a couple different kinds of peppers and then frying them up in a cast iron pan with oil. He mashes them into a paste and jars it. So good. It's takes about 4-6 months to make (b/c of the drying) but it's definitely worth the wait.

    1 Reply
    1. re: krisrishere

      Both of those things sound good. A coworker of mine dried a bunch of summer hot peppers, too, but then he just ground them up dry to use as pepper flakes throughout the year.

    2. It seems I spice up everything, but it has to have a balance of taste and heat. For example, habeneros have great heat, but I don't care for the taste. I prefer jalepenos, crushed red goes into just about everything...a little cayenne, some black...you can get the heat to kick in early or after a bite or two...hot lips or hot mouth. Fridge is full of hot sauces and I love cherry peppers straight. One peeve is when you order extra hot wings and all they do is pour so much wing sauce on that the vingar almost chokes you but the heat is the same.

      2 Replies
      1. re: BigSteve

        I totally agree -- balance of taste and heat is important. I'm not into those super-extreme hot sauces that only serve to make your mouth burn without much added flavor.

        I have to say though -- I have acquired a taste for habaneros. I think they have an interesting fruity flavor/aroma. If I use fresh ones, I remove the seeds!

        1. re: sadiefox

          I live in the SF/Bay area with a substantial hispanic population. So, hot sauces at hispanic groceries are abundant. I have eaten my way through a bazillion of these little bottles of hot salsa, and these are hand-down superior to the rest for flavor, complexity, freshness, and also heat:
          Salsa Huichol Hot Sauce
          Yahualica Salsa Muy Picante
          Funny thing: the little plastic bottles I get 'em are 6 oz, cost less than a $1 each, and last a long time since a little goes a long way.

      2. I like Dave's Soyabi sauce. It's much milder than his Insanity Sauce, but more complex in taste.

        And that Portuguese sauce was probably Piri-Piri. Great stuff but powerful!

        2 Replies
        1. re: FriedClamFanatic

          I've tried piri piri at a number of Portuguese chicken places in Toronto and found it very tame in terms of heat. Is this abnormal?

          1. re: Humbucker

            The ones I have had come directly from Portugal and they were pretty powerful

        2. You should give Tapatio a try. It's a mexican hot sauce that is ubiquitous in the taqueria's in the bay area.

          3 Replies
            1. re: Passadumkeg

              I actually dislike Tapatio...but maybe its an acquired taste. I'm originally from from the Delaware/ Pennsylvania area and its on the table of every Mexican eatery there.

              1. re: marietinn

                Hey, I grew up in NJ and there was no Mex. Learned to like it visiting my daughter in Austin. Prefer a fresh pico de gallo, though.

          1. Some of my favorite sauces:

            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
            Galito's HabaƱero Peri-Peri Sauce