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Whatdya Put Hot Sauce On?

Not salsa. Not even taco sauce. Hot pepper sauce, such as Tabasco, Sriracha, Frank's, etc. And I don't mean cooking with it, I mean applying it after the food is cooked or is otherwise ready to be eaten.

For me, pork rinds, of course. But also green beans and spinach.

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  1. Tabasco.
    i like it on all greens, pinto beans black eyed peas, especially. It's a must in gumbo, and it makes most soups better.
    Most all Asian foods that need that little something.

    4 Replies
    1. re: TroyTempest

      Absolutely on gumbo. And hot sauce really helps beans and rice. Even beans and cornbread.

      1. re: Perilagu Khan

        Ah, I had forgotten my Red Beans & Rice.

        Thank you,


        1. re: TroyTempest

          During a recent visit to Manado, Indonesia, I found that rica-rica (a local sambal) was used not only with grilled fish, but also for fried bananas and pumpkin porridge.

          Also, I add Tabasco Chipotle on whatever is nearby said sauce. I'm a fan of the smoky flavor, though would also something spicier to go with it.


        2. Almost anything at home. My choice is Tapatio. Soup, mac & cheese, casseroles...

          Out, usually just breakfast for eggs & potatoes.

          1. Chicken tenders or nuggets (with crispy breading). With ranch or blue cheese dressing. So tacky, so tasty. I use Texas Pete.

            1 Reply
            1. Frank's Red Hot I put that sh!t on everything.

              Cholula is my current fave on most everything "Mexican", "Tex/Mex", "Southwestern", etc...

              Tabasco is shunned at my table.

              Tabasco Green is tasty on many chicken and veggie dishes.

              Sriracha goes a long way with many things.

              Huy Fong Fresh Chili Garlic Sauce in a lot of cooking and dipping sauces.

              7 Replies
              1. re: Gastronomos

                "Tabasco is shunned at my table."

                Why is this?

                1. re: TroyTempest

                  To some, Tabasco is heat with no flavor.

                  1. re: TroyTempest

                    Too bitter, not *enough* pepper flavour, a dash usually overpowers a dish, not with heat, but it's "off" flavour.
                    Franks, Tapatio, Cholula, and Tabasco Green, Sriracha, Huy Fong Fresh Chili Garlic Sauce are all OK, as are some others. But, for me, not the Tabasco in original or any of their other flavours other than Green (Jalapeno). "Most all Asian foods need that little something.", you write.
                    It's probably just me. Many others know only Tabasco.

                    1. re: Gastronomos

                      Wow, that's interesting. I love the flavor of Tabasco. It's definitely my favorite of the Louisiana Red sauces. But, i love a lot of these, sriracha, cholula, Franks, lately Velentina from Mexico, depending on what i'm eating.

                      1. re: TroyTempest

                        I am another fan of Tabasco, particularly for its sour fermented flavor. I don't find it especially hot, just spicy.

                        1. re: TroyTempest

                          "...my favorite of the Louisiana Red sauces."

                          It may be that "Louisiana Red sauces" are a breed that needs to be separated from the rest. There are some really poor examples out there for sure. Some watery, nearly flavourless bottle contents that make me more upset than sated. For that, I'll turn to Tabasco. But it's for lack of another option

                  2. Chicken, eggs, soups, potatoes, beans, pretty much anything that needs a kick. And potato chips and popcorn.

                    1 Reply
                    1. re: Cachetes

                      You sound like me. Soups, potatoes, eggs, pasta, chicken, pork, burgers etc. Ive never tried it on chips or popcorn.

                      I make my own hot sauce but I also have a bottle of Sriracha.

                    2. A dash of Tabasco in hot chocolate is the bomb!

                      1. Spinach/collard greens. I also put a few dashes in the buttermilk for dipping CFS, fried pork chops or chicken. That's about it . A bottle lasts forever at our house.

                        1. When I make guacamole, I put in a little green-colored hot sauce. This gives it a bit of a kick without messing up the color.

                            1. A hot sauce anecdote: Several years ago, I developed such a bad upper respiratory infection that I lost my sense of taste for a few weeks. Oh boy, did I employ the hot sauce then! I was pouring as much as several tablespoons worth into my food to try and taste *something.*

                              2 Replies
                              1. re: Violatp

                                I don't think I want to know the--ahem--end result.

                                1. re: Perilagu Khan

                                  HAHAHA - I don't remember, so perhaps I've just blocked it from my memory!

                              2. Frank's with mac and cheese..

                                1 Reply
                                1. re: andieb

                                  I don't tend to put this type of hot sauce on many things (maybe a dash on a Spanish tortilla or other egg dishes) but my SO is a fiend for it and puts (mostly Frank's) on many items at home.

                                  Last night I made chilaquiles verdes and threw 3 very hot, provenance unknown, green chiles into the tomatillo sauce before baking. He was about to add sauce when I said, demurely, "You might want to taste it first." No Frank's was deployed last evening on those perfectly spiced and delicious chilaquiles!

                                2. On my eggs. In my tomato juice. On spaghetti. Sometimes on pizza. Usually it's sriracha, sometimes Tapatio. Can't stand tabasco, though - too vinegary for my taste.

                                  1. I have a hot sauce cabinet with different varieties which all have particular uses so it's a big deal to me and I tend to use it on anything and everything It's usually a feature in any breakfast-style egg dish (omelet, scrambled, fried), smothered vegetables (green beans, collard greens), chicken tenders with blue cheese, chili and other soups, chili garlic sauce gets poured into a small ramekin at least once a day and I usually enjoy it as an occasional dip for steak, popcorn...My day-to-day supply includes Tapatio, Texas Pete, Frank's Xtra Hot, Crystal, Louisiana, chili garlic sauce, Valentina, and Cholula.

                                      1. re: Midlife

                                        As several posters including me posted in that thread, if it's true, I'm already dead since apparently El Yucateco is one of the top offenders. I love hot sauce, have many varieties at home, put it on most everything. I'm OK with Tabasco, although it wouldn't be my first choice in the Southern vinegar style - I do like Frank's a lot, and recently I've been using Sylvia's. Of the sauces mentioned above the one I really don't much like is Sriracha which I find too overpowering and sorta one-dimensional. I'm not going to even bother listing all the ones I don't like, but basically all the 7 million+ on the Scoville scale stunt sauces, and similar ones with names like Blow An Atom Bomb Out Your Ass Sauce.

                                        1. re: ratgirlagogo

                                          I'm not really a fan of sriracha either but the chili garlic sauce in the pastic jar is great!

                                          1. re: ratgirlagogo

                                            Agreed on the scatological naming of ultra-hots. It's vile, and what's worse, witless.

                                            1. re: ratgirlagogo

                                              "Blow An Atom Bomb Out Your Ass Sauce"

                                              Classy name. ;o]]]]]

                                              1. re: Midlife

                                                That's probably one of the more polite product names. But many involve images of violent death. "Yeah, gimme two of those..."

                                                1. re: Midlife

                                                  By the debased standards of the industry, it is classy.

                                            2. Depends on what I'm eating. We love hot sauce in our house and always have several kinds on hand.

                                              Tapatio goes on Mexican foods like tacos, enchiladas, quesadillas, but also on chicken salad (served with tortilla chips, not as a sandwich).

                                              Frank's Red Hot and Crystal go on things like collard greens, mac and cheese, fried chicken, etc. I also use it for hot wings.

                                              Siracha goes on fried rice, noodles, stir-fry, Korean BBQ. I also use it on hot wings sometimes.

                                              I have a couple extra hot chilli sauces from Indonesia/Malaysia that go on Asian foods as well, in lieu of Siracha.

                                              We have a few artisan hot sauces too that we try on different things as well.

                                              1. My favorite dish to cover with hot sauce is a taco made with plain ground beef, shredded cheddar, lettuce and tomato on a crunchy corn tortilla. That's how we had them growing up, and I never did get into adding spices into the meat.
                                                I've had many different kinds of hot sauce, but the Louisiana Hot Sauce we had back then is still my favorite for that meal.

                                                  1. Chicharrones, oysters, ceviche, cracked conch, okra, spinach, guac, chili, clam chowder, refried beans, black bean soup, fried eggs, bloody marys. I keep quite a few varieties.

                                                    9 Replies
                                                    1. re: Veggo

                                                      I'd say "yes" to every one of Veggo's applications. In fact, it might be easier for me to respond to the OP by listing the few things that I haven't put hot sauce on - like corn flakes or caviar. The proper use of hot sauce can salvage most any poorly conceived or prepared food. I can even choke down an overcooked burger at a family gathering if I mix a few flaming drops in with the ketchup.

                                                      It's important to pair the right sauce with the dish at hand - like wine. Sure, you can get those whole, fried chicken wings from the local Chinese take out place and sample all of your sauces, but other dishes require certain approaches. Raw oysters, for example, probably should only get a milder sauce - Tabasco, Louisiana, Frank's, that sorta thing. If you steam the bivalves first, you can go up a step on the Scoville scale to a Mexican jalapeno sauce like El Yucateco.

                                                      The sauces near the top of the heat, generally should be used on things with a decent amount of fat or sugar. I mean, a quesadilla can get doused with Dave's Insanity and a pulled pork sandwich pairs well with a few of the Blair's offerings. Fried clams, squid, scallops, etc. all can be fun to dip in the more intense offerings as well.

                                                      Oh, and then there's spiking your ketchup for fries and rings. And let's not forget throwing a few dashes into slaw, or potato salad, or deviled eggs, or a vinaigrette, or on a hot dog, or in the melted butter with your lobster, or . . . .

                                                      1. re: MGZ

                                                        "...any poorly conceived or prepared food. I can even choke down an overcooked burger at a family gathering if I mix a few flaming drops in with the ketchup..."

                                                        "Oh, and then there's spiking your ketchup for fries and rings. And let's not forget throwing a few dashes into slaw, or potato salad, or deviled eggs, or a vinaigrette, or on a hot dog, or in the melted butter with your lobster, or . . . ."

                                                        Thanks, MGZ, you reminded me that I've done all of these. Yep. The spiking of ketchup was a necessity of mine years ago when I ate ketchup. I wouldn't eat ketchup without hot sauce. And the melted butter with your lobster especially after my third cull I'd empty the bottle. I do want to believe that the vinegar helps me digest, so some hot sauces are very vinegary and the more the better for digestion, especially meat digestion... kinda like a full large jar of spicy brown deli mustard per hot dog...

                                                        1. re: MGZ

                                                          The pairing of sauces is critical!

                                                          1. re: fldhkybnva

                                                            Indeed. You reminded me that a grilled grouper sandwich just begs for Cholula.

                                                            1. re: Veggo

                                                              Now, I woulda thought that grilled grouper would be best enhanced by one of the Bahamian yellow sauces.

                                                              1. re: MGZ

                                                                Biggity's and Ruthies would work, but they are not readily available in FL. A lost opportunity! I like the Belize sauces with carrots but I have to go get them there. Great excuse to travel!

                                                                1. re: Veggo

                                                                  I assume you've searched for them thoroughly online? The abundance of sauces available online--and many of them from south of the Rio--is pretty amazing. Also, eBay offers some unusual finds. Just do a search for "hot sauce."

                                                                  1. re: Perilagu Khan

                                                                    Thanks, PK. I fairly recently bought online a half-case of Lingham's chili sauce from Malaysia, wonderful stuff. There is no end to hot sauce deliciousness. I can't keep up. I do have my regulars on hand at all times, but there is great new stuff. Lingham's, however, is ancient and exceptional.

                                                        2. re: Veggo

                                                          "Chicharrones, oysters, ceviche, cracked conch, okra, spinach, guac, chili, clam chowder, refried beans, black bean soup, fried eggs, bloody marys."

                                                          Gee, you happened to have a list of some of my favorite things to eat and drink, Veggo. Are we related?

                                                        3. Eggs...usually scrambled along with a little ketchup. Breaded/fried seafood... like fish or shrimp. Like sriracha ut use it VERY sparingly. The go-to for me is Frank's.

                                                          1. Most foods but favorite... crush about 1/2 bag pork rinds/chicharrones into crumbs, throw in mix of hot sauces to turn into a light red paste, eat with spoon. Better than any wing on earth!.

                                                            I had a friend who owned a mail order hot sauce company in the late 90's. Meant I ended up with a cupboard of sauces I used for many years. After evaluating so many I must say I've limited my collection down to brand name Tabasco, Trappey's Bull Sauce (mild), brand name Sirachia, Frank's, and Clancy's Fancy (extremely small market sauce from Ann Arbor--can get mail order but has great reviews on several Food Network shows)

                                                            1. Franks on tuna salad-- the kind with mayo, sweet pickle and red onion.

                                                              Sriracha on scrambled eggs.

                                                              1. I use Frank's pretty widely on mac-n-cheese, in soups, gumbos, etc. It's the one I use when I make wings, too. I really do put it on everything.

                                                                Lately, I've begun using Tabasco more if I'm looking for a slight acidity or a "thinner" hot sauce. The Tabasco Garlic is really good.

                                                                I don't like Sriracha much. I think it's kind of overrated.

                                                                If you haven't tried Hula Girl Red Jalapeno, do so. It's delicious, and the Hula Girl Sloppy Joe recipe on the label is terrific.

                                                                1. I love hot hot hot sauce but I cannot have it ultra hot anymore because of stomach issues but there are some foods that cannot be eaten without the kick of heat. Back when I put hot sauce on everything but now I can't have these things without it
                                                                  Greens of any sort (mustard, Collard, spinach etc)
                                                                  Beans and bean soups
                                                                  Tuna salad on saltines
                                                                  Nachos, well most Mexican and tex-mex
                                                                  Sometimes on scrambled eggs
                                                                  Many more I am sure.

                                                                  3 Replies
                                                                  1. re: suzigirl

                                                                    A small bowl of Vanilla ice cream, some diced in-season fruit - peaches, figs, melon, blackberries, etc. - splash with Melinda's Habanero Mango or Red Savina sauce - broken hard pretzels optional.

                                                                    1. re: MGZ

                                                                      FYI, Melinda's with habaneros and carrots originated in Belize, and is exactly the sauce I referenced above!

                                                                    2. Any and all eggs. Franks or Tabasco. Also, mac and cheese. I am always down to try it on something new. "buffalo sauce" is my favorite flavor of anything, ever.

                                                                      1. I used to sell hot sauce in my now defunct shop so I have a ton of different varieties.

                                                                        All kinds on eggs.

                                                                        I still have several bottles of Inner Beauty and ration it to only Egg McMuffins. Wish they'd bring it back!

                                                                        Love a good vinegar based sauce on rice like Texas Pete's or any of the Louisiana Brand sauces.

                                                                        All different kinds on fried chicken or fish depending on the taste I feel like at the time.

                                                                        A ground chili based sauce is terrific on grilled chicken breasts.

                                                                        The Island sauces are terrific in cream pasta sauces.

                                                                        Wish Mexican restaurants would bring back their hot sauces as pico de gallo isn't a hot sauce.

                                                                        Tabasco is only used in cooking for me.

                                                                        1. I use hot sauce on just about everything from eggs to burghers. Matouk's West Indian is by far my favorite. It has good heat, and a great mixture of flavors. To me, Tabasco just seems hot without flavor, and Franks doesn't have much heat and smells and tastes "orange" to me.


                                                                          1 Reply
                                                                          1. Chipotle Tabasco on scrambled eggs is my new favorite, even better than Texas Pete. (I've gotten DH turned onto this too.) Pete and sriracha have their place in the kitchen still, but what they go on varies day to day...

                                                                            1. Tuna salad-- the kind with mayo, sweet pickle and red onion.

                                                                              1. I use three: Cholula, Sriracha, and a homemade one based on piquins "planted" by the birds, vinegar, and salt. I love Cholula on eggs, potato chips, burgers Texas style, and fried potatoes. Lately Sriracha tastes too sweet for eggs, but I think it adds nice depth a mild bite in things like Mac and cheese. The piquins are zingy, and I use them as I would Cholula.

                                                                                1. I love hot sauce! I put it on my eggs for breakfast, my salad for lunch and then whatever I am having for dinner. I like Sriracha, tabasco doesn't pack enough punch for me anymore neither does Franks. I've tried pureeing chili's in adobo sauce to get an extra kick recently and have been very happy with the results!

                                                                                  1 Reply
                                                                                  1. re: Redstickchef

                                                                                    If any of you find yourself in Portland, OR and can get your hands on a bottle of Portland Pepper Sauce Company's Red Pepper Sauce, I commend it to you for "All Meal Times" as per the label. It is made with Fresno chiles in the vinegary style sauce. Muy tastoso, as my brother and I jokingly say.

                                                                                  2. Fried or scrambled eggs, grits, cheesy grits, cheese and crackers, fried baloney, string beans, egg salad, chicken noodle soup - all get a dash or 2 or 3 of whatever's handy. Field peas, black-eyed peas, great northern beans, crowder peas - get a few dashes of my dad's special pepper sauce, made in the same few Crown Royal bottles for years longer than I have been alive.

                                                                                    3 Replies
                                                                                    1. re: tracytrace

                                                                                      I'm sure your pappy wouldn't object to your sharing his recipe with us? ;)

                                                                                      1. re: Perilagu Khan

                                                                                        I will see him later tonight and ask for details!

                                                                                    2. Joe Perry's Boneyard Brew on stuffed clams. It's just the right kick.

                                                                                      1. Hot sauce---eggs, biscuits and gravy, grits, French fries, chili dogs, fast food burgers, slaw dogs, chicken wings, onion rings, fried squid, fried okra, leftover spaghetti, tamales, omelettes, fried fish, mac'n'cheese, tomato soup, vegetable soup, crab soup, hash browns, conch fritters, pretty much everything but dessert.

                                                                                        Hot pepper vinegar---collard greens, pinto beans, barbeque, bean soup, potato salad, black beans and rice, bloody Mary's.

                                                                                        1. Franks and only Franks for Buffalo wings. Sriracha for anything even vaguely Asian and for most other general purposes other than eggs (I sometimes like it on eggs, but the sweetness sometimes clashes with whatever cheese I've used). For eggs, I sometimes make my own, sometimes use a bottled sauce (Cholula, Yucatan Sunshine, etc - I like habanero sauces with a carrot base). Tabasco is kind of a last resort but I always have some in my fridge - it adds heat without a ton of flavor, which is sometimes just what I want.

                                                                                          4 Replies
                                                                                          1. re: biondanonima

                                                                                            I'm a big fan of Frank's Chili Lime; it makes the best Mexi-wings all by itself, and it totally rocks for Bloody Marys.

                                                                                            1. re: eclecticsynergy

                                                                                              You have my interest. I'll have to keep an eye out for it.

                                                                                            2. re: biondanonima

                                                                                              One of my favorite things is Louisiana butter- a few splashes of hot sauce in some melted butter- the combination of the peppery/vinegar thing with melted or browned butter is just aroma heaven. Try that on your greens, or stringbeans, or asparagus. Or drizzled over a steak. Or for dipping lobster or crab or crawfish. Mighty good on plain pasta too, or a baked potato of course. And on popcorn, well, it's just the best.

                                                                                              1. re: biondanonima

                                                                                                Sriracha sidebar: recently discovered Sriracha covered peas (like the wasabi ones). Quite sweet, spicy and curiously addicting.

                                                                                              2. I didscoered a new hot sauce this weekend Tropical Pepper Company Xtra Hot Habanero, great on eggs.

                                                                                                20 Replies
                                                                                                1. re: fldhkybnva

                                                                                                  Try Iguana Bold Gold Habenero Hot Sauce. You would like it concidering your list upthread. It is my favorite. I use it when i have been on a good belly rotation. Not that i need to add to the collection. :-)

                                                                                                  1. re: suzigirl

                                                                                                    Awesome, thanks. I'm always looking for a new sauce.

                                                                                                    1. re: suzigirl

                                                                                                      All the Iguana sauces are very good, IMO, but the Gold Habenero is my favorite too.

                                                                                                      1. re: suzigirl

                                                                                                        Blargh, I can't find this sauce anywhere. Where do you find it?

                                                                                                        1. re: fldhkybnva

                                                                                                          Here's one for you.

                                                                                                          Go to a West Indian shop/grocery and pick up a bottle of Matouk's Calypso pepper sauce. They make a few different sauces, but the Calypso is good for us.

                                                                                                          We usually make our own (my wife is Trinidadian), but we typically have a bottle of Matouk's Calypso open in the fridge and a few bottles on hand to give as gifts if anyone wants pepper sauce.

                                                                                                          1. re: fldhkybnva

                                                                                                            My local ABC Liquor store has a food section and i get it there. Good luck searching. I hope you find it. It is good stuff. Another thing I found the other day and thought about you is Dat'l Do It Minorcan Mustard. Its made with datil peppers. Nice kick

                                                                                                            1. re: fldhkybnva

                                                                                                              I get my Iguana Mean Green (it's a jalapeno based one which I prefer) at a local store that specialises in hot sauce but I think you can order it online if all else fails.

                                                                                                              My all time favourite pepper sauce is the Marie Sharp's mild which I've never been able to find here (Vancouver). My parents brought it back from Belize, and it's listed on the Marie Sharp's website still so perhaps there is hope. Really excellent flavour without burning your face off (still not really what I'd call mild though except perhaps in comparison to their other sauces).

                                                                                                          2. re: fldhkybnva

                                                                                                            Give CaJohn's 10 a shot if you ever stumble upon it. It's got fatali, red and orange habs, and naga jolokia. Naturally, it's quite hot, but it's also fandamtastically delicious.

                                                                                                            1. re: Perilagu Khan

                                                                                                              Recently had a homemade pepper sauce that contained some ghosts along with the normal habs.

                                                                                                              Suprisingly it didn't blow my head off and was extremely pleasant to eat.

                                                                                                              Peppers have outstanding flavor, even the hot ones (maybe moreso the hot ones), IF you know how to tame the heat.

                                                                                                              1. re: JayL

                                                                                                                Yeah, it's when they start adding pepper extract that the flavor can become foul.

                                                                                                                1. re: Perilagu Khan

                                                                                                                  Hot sauces with extracts are plain foul in my opinin as well.

                                                                                                                  I like sauces to be flavorful along with the heat. Pepper sauces in the Caribbean are just that...you just have to find the islands that deal in spicy (not all of them do).

                                                                                                                  1. re: JayL

                                                                                                                    Is there a better reason to visit all of the Antilles on a slow boat?

                                                                                                                    1. re: JayL

                                                                                                                      While in St. Kitts I had a hot dog at a little stand outside of Ft. Brimstone Hill. The sauce they served for the dawgs was called Skyline Sauce. That sauced dawg was one of the finest dam' hot dogs I've ever eaten. I sure wisht I could git aholt of some more of that Skyline.

                                                                                                                      1. re: JayL

                                                                                                                        Cuba, for instance. They find peppers abhorrent.

                                                                                                                        1. re: flavrmeistr

                                                                                                                          So true. There is not even black pepper on the island. You have to bring your own. Cuban food in Cuba generally sucks. Go to Calle Ocho in Miami for better.

                                                                                                                          1. re: Veggo

                                                                                                                            I have some favorites in the downtown Calle Ocho neighborhood, but Hialeah is the choicest. Different places for different dishes.

                                                                                                                            1. re: flavrmeistr

                                                                                                                              I miss the braised lamb shank at Gloria Estefan's restaurant. Do you know of a good one? Gracias.

                                                                                                                              1. re: Veggo

                                                                                                                                Rey's Cafeteria on 10th Street in Hialeah. Similarly is La Havana's version at Forest Hill and Dixie in West Palm. A rich wine sauce with olives and raisins.

                                                                                                                                1. re: flavrmeistr

                                                                                                                                  Thanks for the lead of Havana in WPB. I like the menu and it's on my list.

                                                                                                                                  1. re: Veggo

                                                                                                                                    Havana is a fixture in my old neighborhood. Also, check out Capri bakery and diner at Southern and Parker in WPB. The pan Cubano is outstanding. It's a stop on the Cuban busline from Miami to Elizabeth, NJ. People load up on bags of Cuban baked goods and lechon to take north.

                                                                                                              2. I've been experimenting making my own lately. I pressure cook the peppers with some cider vinegar, sea salt and hickory liquid smoke. Then puree it all in a blender with some fresh garlic and strain it through a mesh strainer. The color is was more intense and the sauce has a nice fresh taste to it.

                                                                                                                My favorite is probably on eggs and home fries.

                                                                                                                1 Reply
                                                                                                                1. re: Atomic76

                                                                                                                  As much as I love hot sauce, I've never made my own. I'm halfway tempted...

                                                                                                                2. Often scrambled eggs, several Mexican and Asian dishes, gumbos, jambalaya and in several soups, such as New England Clam Chowder (love Tabasco JalapeƱo). Now, for my scrambled eggs, I would choose salsa, then a dash of Tabasco.


                                                                                                                  1 Reply
                                                                                                                  1. re: Bill Hunt

                                                                                                                    My husband is from buffalo, so he thinks Franks is the key to everything. I am now a convert to french fries with franks and blue cheese, and fried shrimp with it

                                                                                                                  2. Eggs, potatoes, macaroni & cheese

                                                                                                                    1. If I remember correctly several years ago there was an add asking celebrities what they used tabasco on. Dan Akroyd replied something to the effect of 'any food known to man'.

                                                                                                                      I echo the sentiment. And I like most of em.

                                                                                                                      Tabasco, Tapatio, Choula, Sriracha, Franks, etc. In fact if there is one I disliked I disremember it.

                                                                                                                      6 Replies
                                                                                                                      1. re: KaimukiMan

                                                                                                                        Absolutely. Even some of the milder, more full-flavored hot sauces, like Pickapeppa, hold a warm spot in my heart.

                                                                                                                        This thread led me to sit with a bag of hard pretzels and a half dozen hot sauces while watchin' the Brewers' game yesterday afternoon. A terrific taste test to remind me of what I like about the various bottles I've collected or created. Next Sunday, I'm going with a big plate of undressed, grilled wings and every hot sauce in the house.

                                                                                                                        1. re: MGZ

                                                                                                                          I love that you assembled a set of hot sauce! I do that all the time.

                                                                                                                          1. re: MGZ

                                                                                                                            Mmmmm, Pickapeppa. I love it best on a hunk of good sharp cheddar. And also on cream cheese with crackers. And on brie with apples. Mmmmm.

                                                                                                                              1. re: suzigirl

                                                                                                                                A great place for a pepper sauce! I like the Tabasco Habanero Sauce in mine, but could see their Garlic Tabasco.

                                                                                                                                Not too much, as I want tons of spices, and not just heat.


                                                                                                                          2. re: KaimukiMan


                                                                                                                            I am not at that level, but we do use various Tabasco products quite often. We have about every product, that they produce, and often bring back some esoteric ones, when in New Orleans, or south of the City, as we cannot get everything in AZ.

                                                                                                                            We try to match our Tabasco with the various dishes, and usually hit it pretty closely. Unlike Akroyd, there ARE some items, that do not see pepper sauces, though not THAT many.


                                                                                                                          3. My mom used to prepare boiled cabbage quite frequently (much to my chagrin), and she always laced it liberally with Tabasco. I would think that would make it almost palatable.

                                                                                                                            1. I eat Valentina, Tapatio or Cholula on popcorn. Green Tabasco is also really tasty on popcorn.

                                                                                                                              I like hot sauce on my eggs, in soups and stews (especially anything bean-based), and really pretty much everything else. I don't put very much on, though, because I have become an enormous baby about heat level. I'm trying to build back up my tolerance.

                                                                                                                              3 Replies
                                                                                                                              1. re: senorahb

                                                                                                                                I can't eat my popcorn without Valentina anymore. I mix it about 50-50 with melted butter and there is no better way to eat popcorn. I'm surprised you seem to be the first to mention Valentina. I won't even look at a bottle of Tabasco sauce since I first tried Valentina about 15 years ago.

                                                                                                                              2. scrambled eggs. hamburgers and hot dogs. roasted cauliflower. really, most everything. well, not cereal and milk. and not brownies.

                                                                                                                                1 Reply
                                                                                                                                1. re: ahuva

                                                                                                                                  Now, chocolate is great with chili powder (not hot sauce), in many iterations.


                                                                                                                                2. Quite a bit. Homemade macaroni and cheese gets sriracha, out and about fried clam strips get loaded with Louisiana hot sauce... eggs occasionally. Gosh, I'm sure there is more...

                                                                                                                                  1. I have no idea why I picked it up, but I bought Peri Peri sauce this weekend and I love it. It's great with eggs although I think it's be super with popcorn although my in a shaker top style so probably best mixed in with butter and then poured or dipped.

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                                                                                                                                    1. re: fldhkybnva

                                                                                                                                      Good call about peri-peri sauce. I put it on peas and grilled chicken.

                                                                                                                                    2. Live hot sauce eat it on anything or everything. But mostly I like it best on my fries chicken pizza tacos/burritos chips pizza rolls burgers ect. But def fries

                                                                                                                                      1. I like Tabasco on eggs, and in cheddar cheese sauce. And cheese crackers, and hash brown potatoes. I like the fermented flavor in these dishes.

                                                                                                                                        Louisiana style sauces, like Franks or whatever, or Cholula which is pretty similar, on fried fish, or catfish any old way (Louisiana hot sauce is necessary for catfish in my house).

                                                                                                                                        I am a big fan of Yucateca, I prefer the green variety to the other two (red and a garlicky one with an indigenous name, forget what it is called). I like yucateca on all sorts of things, tacos and fried or grilled chicken, etc. That stuff is really hot, but has a lovely flowery flavor underneath. A little goes a long way.

                                                                                                                                        1. I put Chipotle Tabasco on eggs or anything made with eggs.

                                                                                                                                          1. Siriracha: anything savory in general.
                                                                                                                                            Frank's Red Hot: Same song different verse.

                                                                                                                                            1. Eggs
                                                                                                                                              Home Fries
                                                                                                                                              Potato soup
                                                                                                                                              Grilled Cheese
                                                                                                                                              Fried Rice