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Aug 1, 2013 09:35 AM

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

                          " 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.