Not very exotic, but I love Cholula. About the same heat as Tabasco, but much better flavor. I go through a large bottle in about 1-1/2 weeks.

I even put it in my Chobani plain Greek yoghurt, 1:10 ratio. Gives the yogurt a delicious flavor. I call it Cho-Cho yogurt.

Oh man some of these suggestions are literally making my mouth water...I have bookmarked a bunch of the more regional sauces and am going to look at the grocery for some of the more commercial ones. I will be ordering a few before the day is out I am sure....the Lucky's Cherry Bomb has caught my fancy for some reason.

While not a sauce I picked up a jar of these last weekend. Holy cow they are good! The heat really picks up after you eat it. I sliced one up and threw it on a pizza last week it was very tasty. I love the peppers and garlic cloves floating in the brine....I used some of it in a bloody Mary last Sunday and it was a hit.

Crystal.
Sriracha.

This has been my favorite for a while now. Locally made Fletcher's Hot Sauce. It's awesome on almost anything, but especially good on pizza and eggs.



Jim

You should try some of the Korean gochujangs.

The best I have had that is generally available is from the "Mother in Law's Kimchi" brand.

Frank's (Durkees) and Louisiana are probably my favorites flavor wise. I can't get them at my local grocery store however, so Tabasco is what I keep in the cupboard. It's good enough.

To be honest though, more often then not, if I desire a hot flavor I'll sprinkle on some good Spice House cayenne pepper instead of hot sauce. I don't do hot hot well at all these days and never really did understand the desire to burn one's alimentary canal just for the sake of being a stud. I like the hot flavor, but not the hot burn.

I love spicy food, but I don't put hot sauce on everything like some--for instance, not on scrambled eggs. I'll put it on Mexican food of all types and in some soups, like tortilla and on many kinds of Chinese food. My favorite hot sauce has been Pico Pica for a long time. If I need hot sauce and can't find it, then I'll try some of the others mentioned, but I always go back to my old favorite.

A couple of my favorites:

quote:

Originally posted by PASig:
A couple of my favorites:

I live off the top two, plus Tapatio. But, cannot resist a liberal splash of good 'ole Tabasco on any style of egg.

My favorite is the Gringo Bandito Super Hot. I think the owner of the company is the lead singer of the band named "Offspring". He has milder stuff but the Super Hot is the best.

https://www.amazon.com/Gringo-...-Ounce/dp/B00XLHS85S



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I love hot sauce as well. Tabasco only when it's that or nothing. Otherwise, Tapatio is my cheap go-to and I always have a few varieties of Habanero sauce on hand.

For breakfast today we had leftover chili (made with whole dried chilis and smoked pork, no beans) along with fried plantains topped with an egg. I dashed some green habanero sauce for a color contrast, mmmm...

quote:

Originally posted by PASig:
A couple of my favorites:
...
...

Interesting that the two Tabasco brands are jalapeno pepper, not tabasco pepper.

Here in the deep south, we like a clear peppered vinegar to splash on collards and other greens. Every diner will have a bottle on the table. Texas Pete and Trappey's are two popular brands, but both are now made in Columbia. It jest ain't right. Have to make it yourself.

That Cholula is pretty good stuff

Siracha has been a easy go to. Dave insanity add heat and afterburn. Try the Mrs Renfro ghost pepper salsa!

Thanks for the link, Minnow. I am going to try some.

quote:

Originally posted by Minnow:
The finest hot sauces available!

Puckerbutt Pepper Company Fort Mill, SC

The Honey Bonnet is my favorite, it is about a 2 on their 1-10 scale. I am not brave enough to try "The Reaper". Made from the Carolina Reaper pepper.

"Smokin' Ed's Carolina Reaper® is a super hot pepper developed by Founder, President, Mad-Scientist & Chef Smokin' Ed Currie in his Rock Hill, South Carolina greenhouse. Measuring over 1.5 million on the Scoville Heat Unit Scale, Smokin' Ed's Carolina Reaper® was awarded the Guinness World Record in November of 2013."

quote:

Originally posted by Pipe Smoker:
Not very exotic, but I love Cholula. About the same heat as Tabasco, but much better flavor. I go through a large bottle in about 1-1/2 weeks.

I even put it in my Chobani plain Greek yoghurt, 1:10 ratio. Gives the yogurt a delicious flavor. I call it Cho-Cho yogurt.

Cholula is my day-in-day-out sauce. It isn't all that hot, and has great flavor. Not too much vinegar.

I haven't tried these but I love the labels.

Cholula and El Yucateco are my favs for store-bought. EY has a XXX 'Myan' style that will hurt you, but the green is my go-to.

I too love hot sauces but man you have me beat! It's not good unless it brings beads of sweat to my forehead.