Hot Sauce
 

I am bored, and figured I would make a topic.
Do you use hot sauce? If so, what brand do you use, and what on?

I use Texas Pete mostly, and I put it on everything. I just put it on some pizza.

ah... another american thing. We don't get 'hot sauce' as such here. I love anything spicy though and use spicy chilli sauce on stuff quite a bit. Its good to put through a stir fry as well, gives it a kick.

Texas Pete is fine. I also like Tabasco.

My favorite though is Frank's Red Hot sauce. I put that on damn near everything: spaghetti, burgers, mexican (people, yes), eggs, pizza and on and on..... :whip:

Hot sauce goes great on anything.Lately,I've been eating my cheez-its with hot sauce poured all over them.

Good stuff!

No hot sauce for me. I have a real sensitive stomach, so anything spicy just kills me. Always wanted to try the stuff, but I know later on I'd be in agony.:dead:

My current favourites are sweetened chili sauce, Tabasco, Sambal Oelek, Harissa and HP Spicy Woodsmoke flavoured Hot BBQ sauce.

Yummy... :)

im a fan of louisiana hot sauce, especially in chili

I got some hotsauce called "Caribbean Jerk". Pretty damn hot. I got it at a place called "Buffalo Wings". However, I like any kind of hotsauce. Put it on some ribs or chicken for me. I am game.

Nothing extremely hot. I do like the odd medium salsa for corn chips and have contests with friends as to how long we can last eating corn ships with medium hot salsa without having a drink.... I usually win. Marion Ravenwood may be able to drink anyone under the table, but I can out-sauce anyone. Though my stomach doesn't like it very much the next day...

Anyway, my favourite is Sweet Thai Chilli. Sweet and just a bit peppery without the stomach issue. I was quite disappointed when I went to the States a couple of years back, that it wasn't a widely avaliable thing. You can get it with your chicken nuggets at McDonald's down here, so I thought it would have been the same. Of course, the chick at the counter looked at me like I was crazy and realising that they didn't have any and it was an Australian thing, I said to her, 'You don't know what you're missing.'

So if you ever see it around, try it with chicken. It works really well. :up:

The local Mexican food joint makes its own tasty salsa, and it's quite blistering. I can't get enough of the stuff. :up:

And an occasional guilty pleasure of mine is the Taco Bell "Fire" sauce, although it's not the spiciest sauce I've ever tasted...

I like putting a few dashes of tabasco sauce on vanilla ice cream.

It sounds gross because it is.

But it's also strangely good. Sweet and spicy, hot and cold -- all at the same time.

Tabasco...nothing compares, and it goes on everything.

Part of me wants to try that. This is comin' from someone who puts salt on their ice cream.

I love Tabasco sauce of Sbarro's pizza. Anybody have that?

I have a group for fans of every type of hot sauce on Facebook. If anyone wishes to join just PM me here and I will send the link.

In other news-
My collection has grown to over 20 different brands and types. What type have you used last? For me it was Crystal.

In Colorado this past summer, I bought a bottle of "Rubin's XXX Horsetooth Hot Sauce" with cayenne and habanero.

The label reads:
Not for the faint of heart, Rubin's XXX is a spicier, steamier, sizzlier version of Rubin's Red, our irresistible black pepper and garlic cayenne sauce. Rubin gets all fired up in this NC-17 version, tossing intense red habaneros into the mix for a tongue blasting heat that should come with a parental warning. Rubin's XXX - because one X just wasn't enough.

Haven't opened the bottle yet. I'm afraid to taste it!:eek:

That honestly made my taste buds water, Stoo!
I've never heard of that brand, but I am going to Google them here in a few. You should open the bottle, and take a small sniff (not a big one! May singe something :p ) and try a little taste. If you do please let me know how it was.

EDIT: I found their website, and may order me a few bottles. Thanks for letting me know about them.

Apart from the old Tabasco standby, this has been my favored sauce lately:



Great flavor, and pretty substantial heat.

Regular Tabasco doesn't do it for me anymore, I do like their habenero version that has a nice kick.

I tried some '100% Pain' hot sauce by dipping a tortilla chip in it. You know you are in trouble when you get that second of numbness before the heat hits. Took about 15 mins to subside.

Anyone try what I call Rooster Sauce? The real name is Sriracha sauce and it's made by Huy Fong Foods. It has great heat, and a garlic aftertaste. They also make a grand garlic chili sauce.

Just off the top of my head, I have the following and use them on a regular basis.

Texas Pete (also garlic), Crystal, Franks Red Hot (and thick version), Yucatan Sunshine, Tabasco (also chipotle), Dave's Insanity, Cholula, Sriracha (with garlic chili also), and about ten more than I have in my pantry.

EDIT: Never heard of that kinda before, Attila. I might have to look it up also. Man, my wife is going to kick my ass if I get even more bottles of hot sauce!

Not a big fan of Tabasco. I much prefer Texas Pete.

A household staple is Pizza Friday. Cheap pizzas from Little Caesar, but with Texas Pete, garlic salt, and a generous sprinkle of parmesan.

Personally, as a guy, I've never felt it necessary to drink acid to prove my manliness. I like spicy, but not insane spicy. What's the point?

Beyond flavor?

Endorphins.

I'm the same way. I like spicy with taste to it. Now, I do like some habanero sauces, but anything beyond that I don't fool with. They tend to use just the capsaicin extract, and that is just not tastsy at all.
And, I like Texas Pete a lot also. I grew up with it always around.

Have you ever seen the episode of "Curb Your Enthusiasm" where Larry goes to the Mexican restaurant? If not check out this scene.
I'm with you & Goodenight but my girlfriend likes it super hot. She's a hot sauce freak.:eek:

Any of you guys ever try wasabi? Even the tiniest morsel is DEADLY.:dead:

Your girlfriend is the exact opposite of my wife. My wife can't even use crushed red pepper flakes!
And, yes. I have tried wasabi. I have a few bottles of this kind.
I'm a fan of horseradish, and when I first used this, I put a huge glop on my sandwich and spread it around, took a bite, and WOW!
I lost my breath for a few seconds and my nostrils stung like they were on fire!

EDIT: Also, hold the presses! Attila, is that hot sauce you posted made from the ghost chili!? Wow! How does it taste? Does it have any taste through all the heat?

It is deadly, but a tiny touch of it on some sushi is great.

Friend of a friend was eating sushi with a newbie, who asked what it was. "Guacamole" was the answer, so he ate it as one large spoonful. You can imagine the reaction.

(Guacamole at a sushi restaurant?)

I use it at my favorite sushi place as well. I let the wife try some, and I watched her gag sputter as I laughed! ;)

I've seen that stuff a number of times, but never actually given it a shot. With your endorsement, maybe I'll have to. I like wasabi, but pungency has a whole different thing going on than spiciness as an experience; I never feel the impulse outside of sushi.


Yeah, it is ghost pepper-based, so it's definitely a just a dab will do you kind of thing: a hot sauce to be dripped, rather than poured. But it's got other ingredients, so while it's very spicy, it's also very flavorful (the ingredients list also includes papaya, passion fruit, lime, carrots, and garlic).

Melinda's is very good at offering flavorful yet spicy sauces. They've got a great jalapeño ketchup.

I'd recommend that you buy a bottle, and try just a little. I use it on my toasted roast beef sandwiches, and my Reubens (along with the Thousand island dressing). Just a small dollop, and you're good to go.




That's what type of sauce I enjoy. I dislike sauces that use pure heat and nothing else to balance it and give it a good taste and flavor.
I was on Melinda's website today, and I like how each of their sauces seem to have other flavors with the heat. I am thinking of ordering about six different types from there, as well as their ketchup.

I put this on practically everything.

I've read a lot about Dave's Insanity Sauce. Does it have good taste along with the heat? How hot is it?

One or two drops for a decent size bowl of chili is plenty. There's some heat, it's a flavor is kind of minimal. Oh hell, drop 5 bucks or whatever and check it out. I bought it at Highlander, which has all the same stock as your local Kroger. ;)

Hot. Very hot. I have to fascinating stories of my experience with it. Make that three.

1) a bet with a Marine
2) my ball sack
3) thanatosis

Pick two...there won't be a poll.

Funny stories!:D

@KT Templar: "100% Pain"? That sounds vicious!:eek:
@The Drifter: Ha ha, Sucker.:p Great description!
@goodeknight: That is both cruel & hilarious at the same time.:up:
You wrote that Dave's Insanity was one that you used "on a regular basis".:confused:

Thanks! It's about how it felt. I learned a hard lesson that day, and that's to only use a small bit of wasabi!



Now, I feel like a big dumbass. I didn't even notice that I typed that, until now.
No, I don't have Dave's, and I meant to say that I have Emeril's. No idea where Dave's Insanity came from! :o

Here in Korea, I find the spices tend to range between quite flavourful and barely digestible--kinds that make you sweat outside, and kinds that make your stomach turn inside. Chili pepper is the mainstay, whether pastes or sauces, you name it, they got it. (Never thought that a donut would contain anything spicy, but lo and behold, the sweet pastry envelopes a sizzling baby chili pepper inside...chili surprise.)

Anyway, I've been using a really spicy hot chili pepper sauce for stir-fried veg. (called "hot" in Korean), and it packs a kick--so much that I use just a few drops for a full portion.

I would love to sample some of the food there. And, the donut with the awaiting chili inside sounds like something that I would enjoy. I worked for a guy who went to Avery Island in Louisiana (Where the main plant and pepper fields for Tabasco or located). He came back with a tin of chocolate candies made from the tabasco pepper. They were surprisingly good!


Do you know if one can find it online? I use Sriracha sauce, and a garlic chili sauce that originated from Thailand/Vietnam. It has a good heat, and very tasty.
The man who started the company that makes this migrated to America in the 1980s. Here is a picture of both.

I've used these in restaraunts before, which reminded me: the hands-down best mexican hot sauce to be had can only be found in a chicagoland chain known as El Famous Burrito Red or green, you can guess which is hot and which is mild. Too bad you can't buy the stuff. Pretty sure they make it on site. Anyone with experience care to back me on this?

Sriracha is great stuff. It's thickness makes it fantastic for sandwiches, what with the spreadability. I don't think there's a better template for a breakfast sandwich out there than one working off of egg, some crisp vegetables (spinach, cucumbers, and tomato), and some sriracha.

Slightly off-topic, but since the donuts have come into this: has anyone here ever had any of these?



Yeah, chocolate covered jalapeños. I'm not a fan. The chocolate is part of it, but I've also found that I'm not wild about fresh, uncooked jalapeños.

That sounds wonderful that they make it on site. Our local Mexican joints mostly either use Valentina or El Yucatece. I do enjoy both sauces, but I am willing to bet that a hot sauce made on location would be tons better.


You are right on the money! I love this stuff on eggs. I use it on an egg sandwich a lot (minus the vegetables, save tomato), and I also just put it on a plain fried egg and also top it with course black pepper.
Try mixing it in with pasta sauce while in the simmering stages. That's great also.


Never tried those, but I would. I raise cayenne and jalapeño peppers every year, and catch myself picking and eating them right from the vine. But, my favorite way to eat jalapeños is either pickled or stuffed.

I went to edit my post, but it was too late.
I just wanted to add that Sriracha is also good on breakfast burritos along with a spread of picante sauce.
Hmmmm, I may update my Recipe thread with how I make these.

I have been dabbling in habanaro sauces with a carrot base. I have a few of these sauces, and they go so good in soups and stews.