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Whatdya Put Hot Sauce On?

Perilagu Khan Aug 1, 2013 09:35 AM

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.

  1. TroyTempest Aug 1, 2013 09:45 AM

    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
      Perilagu Khan Aug 1, 2013 10:50 AM

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

      1. re: Perilagu Khan
        Bill Hunt Aug 4, 2013 08:58 PM

        Ah, I had forgotten my Red Beans & Rice.

        Thank you,


      2. re: TroyTempest
        pinehurst Aug 1, 2013 11:49 AM

        Absolutely, too, on soups.

        1. re: TroyTempest
          BuildingMyBento Aug 1, 2013 12:01 PM

          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. v
          Violatp Aug 1, 2013 09:48 AM

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

          Out, usually just breakfast for eggs & potatoes.

          1. Frosty Melon Aug 1, 2013 09:49 AM

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

            1 Reply
            1. re: Frosty Melon
              LA Buckeye Fan Aug 1, 2013 04:36 PM

              Amen Frosty

            2. Gastronomos Aug 1, 2013 10:00 AM

              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
                TroyTempest Aug 1, 2013 10:12 AM

                "Tabasco is shunned at my table."

                Why is this?

                1. re: TroyTempest
                  mwhitmore Aug 1, 2013 10:21 AM

                  To some, Tabasco is heat with no flavor.

                  1. re: mwhitmore
                    Violatp Aug 1, 2013 10:22 AM

                    That's my beef with it.

                  2. re: TroyTempest
                    Gastronomos Aug 1, 2013 10:25 AM

                    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
                      TroyTempest Aug 1, 2013 10:59 AM

                      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
                        Tripeler Aug 2, 2013 06:16 AM

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

                        1. re: TroyTempest
                          Gastronomos Apr 15, 2014 05:38 AM

                          "...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

                  3. c
                    Cachetes Aug 1, 2013 10:03 AM

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

                    1 Reply
                    1. re: Cachetes
                      Kelli2006 Aug 1, 2013 02:35 PM

                      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. m
                      misseleni Aug 1, 2013 10:06 AM

                      A dash of Tabasco in hot chocolate is the bomb!

                      1. m
                        miss_belle Aug 1, 2013 10:28 AM

                        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. s
                          Sharuf Aug 1, 2013 10:36 AM

                          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. r
                            racer x Aug 1, 2013 10:39 AM

                            Nothing. Don't like it.

                            1. v
                              Violatp Aug 1, 2013 10:44 AM

                              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
                                Perilagu Khan Aug 1, 2013 10:53 AM

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

                                1. re: Perilagu Khan
                                  Violatp Aug 1, 2013 11:04 AM

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

                              2. a
                                andieb Aug 1, 2013 10:46 AM

                                Frank's with mac and cheese..

                                1 Reply
                                1. re: andieb
                                  grayelf Aug 1, 2013 11:25 AM

                                  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. r
                                  ricepad Aug 1, 2013 11:30 AM

                                  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. fldhkybnva Aug 1, 2013 11:46 AM

                                    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. Midlife Aug 1, 2013 11:48 AM

                                      Not much until I find out more about THIS:


                                      6 Replies
                                      1. re: Midlife
                                        ratgirlagogo Aug 1, 2013 02:36 PM

                                        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
                                          fldhkybnva Aug 1, 2013 02:39 PM

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

                                          1. re: ratgirlagogo
                                            Perilagu Khan Aug 1, 2013 02:52 PM

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

                                            1. re: ratgirlagogo
                                              Midlife Aug 1, 2013 04:19 PM

                                              "Blow An Atom Bomb Out Your Ass Sauce"

                                              Classy name. ;o]]]]]

                                              1. re: Midlife
                                                Tripeler Aug 2, 2013 06:18 AM

                                                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
                                                  Perilagu Khan Aug 2, 2013 07:57 AM

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

                                            2. boogiebaby Aug 1, 2013 01:33 PM

                                              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. k
                                                kitchengardengal Aug 1, 2013 02:56 PM

                                                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. nigelx Aug 1, 2013 04:41 PM


                                                  1. Veggo Aug 1, 2013 04:49 PM

                                                    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
                                                      MGZ Aug 2, 2013 04:42 AM

                                                      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
                                                        Gastronomos Aug 2, 2013 04:57 AM

                                                        "...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
                                                          fldhkybnva Aug 2, 2013 07:54 AM

                                                          The pairing of sauces is critical!

                                                          1. re: fldhkybnva
                                                            Veggo Aug 2, 2013 08:02 AM

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

                                                            1. re: Veggo
                                                              MGZ Aug 2, 2013 08:49 AM

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

                                                              1. re: MGZ
                                                                Veggo Aug 2, 2013 08:55 AM

                                                                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
                                                                  Perilagu Khan Aug 2, 2013 09:14 AM

                                                                  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
                                                                    Veggo Aug 2, 2013 09:24 AM

                                                                    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
                                                          Tripeler Aug 2, 2013 06:20 AM

                                                          "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. k
                                                          kseiverd Aug 2, 2013 05:02 AM

                                                          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. g
                                                            Goldendog Aug 2, 2013 07:10 AM

                                                            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. s
                                                              sqboo Aug 2, 2013 07:14 AM

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

                                                              Sriracha on scrambled eggs.

                                                              1. jmckee Aug 2, 2013 08:23 AM

                                                                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. suzigirl Aug 2, 2013 08:51 AM

                                                                  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
                                                                    MGZ Aug 2, 2013 09:11 AM

                                                                    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
                                                                      Veggo Aug 2, 2013 09:19 AM

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

                                                                    2. re: suzigirl
                                                                      DonShirer Aug 4, 2013 06:51 PM

                                                                      +1 on bean soup.

                                                                    3. masha bousha Aug 2, 2013 09:21 AM

                                                                      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. m
                                                                        mar52 Aug 2, 2013 09:40 AM

                                                                        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. b
                                                                          Burghfeeder Aug 2, 2013 11:13 AM

                                                                          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. re: Burghfeeder
                                                                            Perilagu Khan Aug 2, 2013 11:24 AM

                                                                            I also like Matouk's.

                                                                          2. t
                                                                            truman Aug 2, 2013 11:22 AM

                                                                            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. s
                                                                              sqboo Aug 2, 2013 01:39 PM

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

                                                                              1. tim irvine Aug 2, 2013 04:32 PM

                                                                                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. r
                                                                                  Redstickchef Aug 3, 2013 11:17 AM

                                                                                  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
                                                                                    grayelf Aug 3, 2013 05:25 PM

                                                                                    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. t
                                                                                    tracytrace Aug 4, 2013 01:10 AM

                                                                                    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
                                                                                      Perilagu Khan Aug 4, 2013 07:34 AM

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

                                                                                      1. re: Perilagu Khan
                                                                                        tracytrace Aug 4, 2013 04:23 PM

                                                                                        I will see him later tonight and ask for details!

                                                                                        1. re: tracytrace
                                                                                          Perilagu Khan Apr 14, 2014 01:59 PM

                                                                                          And...? ;)

                                                                                    2. tonyabbo Aug 4, 2013 08:10 AM

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

                                                                                      1. f
                                                                                        flavrmeistr Aug 4, 2013 12:02 PM

                                                                                        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. biondanonima Aug 4, 2013 12:12 PM

                                                                                          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
                                                                                            eclecticsynergy Aug 4, 2013 04:44 PM

                                                                                            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
                                                                                              suzigirl Aug 4, 2013 04:45 PM

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

                                                                                            2. re: biondanonima
                                                                                              eclecticsynergy Aug 4, 2013 05:26 PM

                                                                                              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
                                                                                                grayelf Aug 13, 2013 01:14 PM

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

                                                                                              2. fldhkybnva Aug 4, 2013 05:24 PM

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

                                                                                                20 Replies
                                                                                                1. re: fldhkybnva
                                                                                                  suzigirl Aug 4, 2013 05:34 PM

                                                                                                  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
                                                                                                    fldhkybnva Aug 4, 2013 06:47 PM

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

                                                                                                    1. re: suzigirl
                                                                                                      ratgirlagogo Aug 4, 2013 08:51 PM

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

                                                                                                      1. re: suzigirl
                                                                                                        fldhkybnva Aug 13, 2013 08:48 AM

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

                                                                                                        1. re: fldhkybnva
                                                                                                          JayL Aug 13, 2013 09:54 AM

                                                                                                          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
                                                                                                            suzigirl Aug 13, 2013 10:03 AM

                                                                                                            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
                                                                                                              grayelf Aug 13, 2013 01:22 PM

                                                                                                              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
                                                                                                            Perilagu Khan Aug 5, 2013 07:52 AM

                                                                                                            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
                                                                                                              JayL Aug 13, 2013 09:56 AM

                                                                                                              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
                                                                                                                Perilagu Khan Aug 13, 2013 10:03 AM

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

                                                                                                                1. re: Perilagu Khan
                                                                                                                  JayL Aug 13, 2013 01:46 PM

                                                                                                                  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
                                                                                                                    Veggo Aug 13, 2013 01:50 PM

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

                                                                                                                    1. re: JayL
                                                                                                                      Perilagu Khan Aug 13, 2013 02:52 PM

                                                                                                                      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
                                                                                                                        flavrmeistr Aug 13, 2013 04:12 PM

                                                                                                                        Cuba, for instance. They find peppers abhorrent.

                                                                                                                        1. re: flavrmeistr
                                                                                                                          Veggo Aug 13, 2013 05:11 PM

                                                                                                                          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
                                                                                                                            flavrmeistr Aug 14, 2013 08:00 AM

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

                                                                                                                            1. re: flavrmeistr
                                                                                                                              Veggo Aug 14, 2013 08:10 AM

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

                                                                                                                              1. re: Veggo
                                                                                                                                flavrmeistr Aug 14, 2013 08:34 AM

                                                                                                                                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
                                                                                                                                  Veggo Aug 14, 2013 08:49 AM

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

                                                                                                                                  1. re: Veggo
                                                                                                                                    flavrmeistr Aug 15, 2013 06:40 AM

                                                                                                                                    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. Atomic76 Aug 4, 2013 06:58 PM

                                                                                                                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
                                                                                                                  Perilagu Khan Aug 5, 2013 07:47 AM

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

                                                                                                                2. Bill Hunt Aug 4, 2013 08:58 PM

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


                                                                                                                  1 Reply
                                                                                                                  1. re: Bill Hunt
                                                                                                                    Goatjunky Aug 4, 2013 09:55 PM

                                                                                                                    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. k
                                                                                                                    Kalivs Aug 4, 2013 10:04 PM

                                                                                                                    Eggs, potatoes, macaroni & cheese

                                                                                                                    1. KaimukiMan Aug 5, 2013 02:38 AM

                                                                                                                      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
                                                                                                                        MGZ Aug 5, 2013 03:54 AM

                                                                                                                        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
                                                                                                                          fldhkybnva Aug 5, 2013 07:43 AM

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

                                                                                                                          1. re: MGZ
                                                                                                                            tracytrace Aug 5, 2013 09:15 AM

                                                                                                                            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: tracytrace
                                                                                                                              suzigirl Aug 5, 2013 11:08 AM

                                                                                                                              In a bloody mary.

                                                                                                                              1. re: suzigirl
                                                                                                                                Bill Hunt Aug 6, 2013 08:24 PM

                                                                                                                                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
                                                                                                                            Bill Hunt Aug 6, 2013 08:23 PM


                                                                                                                            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. Perilagu Khan Aug 5, 2013 07:46 AM

                                                                                                                            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. s
                                                                                                                              senorahb Aug 5, 2013 11:19 AM

                                                                                                                              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
                                                                                                                                unclejoe1917 Aug 13, 2013 05:53 PM

                                                                                                                                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.

                                                                                                                                1. re: unclejoe1917
                                                                                                                                  grayelf Aug 16, 2013 12:51 PM

                                                                                                                                  Another fan mentions Valentina above: http://chowhound.chow.com/topics/9115...

                                                                                                                                  1. re: grayelf
                                                                                                                                    TroyTempest Aug 19, 2013 12:46 PM

                                                                                                                                    me too, me too. Give me my props.


                                                                                                                              2. a
                                                                                                                                ahuva Aug 6, 2013 08:28 PM

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

                                                                                                                                1 Reply
                                                                                                                                1. re: ahuva
                                                                                                                                  Bill Hunt Aug 6, 2013 08:34 PM

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


                                                                                                                                2. tiffeecanoe Aug 17, 2013 09:54 AM

                                                                                                                                  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. fldhkybnva Aug 19, 2013 01:10 PM

                                                                                                                                    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.

                                                                                                                                    1 Reply
                                                                                                                                    1. re: fldhkybnva
                                                                                                                                      BuildingMyBento Apr 14, 2014 11:12 PM

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

                                                                                                                                    2. h
                                                                                                                                      HotSauceMan740 Apr 14, 2014 12:37 PM

                                                                                                                                      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. t
                                                                                                                                        Teague Apr 14, 2014 06:56 PM

                                                                                                                                        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. elegraph Apr 14, 2014 08:27 PM

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

                                                                                                                                          1. YAYME Apr 15, 2014 06:42 AM

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

                                                                                                                                            1. Sandwich_Sister Apr 15, 2014 09:48 AM

                                                                                                                                              Home Fries
                                                                                                                                              Potato soup
                                                                                                                                              Grilled Cheese
                                                                                                                                              Fried Rice

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