Huy Fong SRIRACHA, it's my go-to for just about everything, pepper flavor without the burn of Tabasco, I do like Crystal as well.
In 2016, a host asked Hillary Clinton what’s something she always has in her bag. “Hot sauce,” she said. Critics claimed she said this to pander to black voters because of Beyoncé’s “hot sauce in my bag” lyric.
Easily available is a very big part of it IMO. Most things not worth looking all over for or having to mail order & pay double.
Texas Pete for some heat with a flavor that I like. For more heat & about the same flavors I go to Tapatico. That's in general but for me, not all hot sauces are good on/in all things. I generally keep about 7 different ones on hand.
I say I have a discerning palate, wife say's I'm a picky ass.
Yep, either one works nicely for a lot of food. The other mainstays are Tabasco Original and the green Tabasco Jalapeno (great on cabbage and turnip greens). Also go through a lot of Franks Buffalo sauce, especially on chicken. Trappey's Bull is good for a change sometimes.
My wife grew up with as part of a northern family, so she never uses any of it, but my daughters and I can just about drink the stuff. We'll often grab a spoonful here and there just for a kick and a little forehead sweat.
Presently, these are on the counter or in the door of the fridge
The three most used are the Mango, Tabasco, Bufalo, depending on the meal. Tabasco always on my eggs.
The clear bottle on the right is homemade hot oil I put together with chiles I grew and dried and some EVOO.
The Extreme and the Ghost Pepper ones are used sparingly and usually just a few drops with the mango one added to mellow them out some. The Extreme is the worst offender, I think it can blister tongues.
The Korean stuff on the left hasn't been used in a couple of months probably. Haven't had anything it was suitable for and I really don't find it special. It might get tossed soon.
There's other stuff in the pantry, unopened, too.
The Melinda's stuff, various flavors, are becoming popular with me. Usually available at the Grocery Outlet. Bufalo and Tabasco available most everywhere. The Extreme was sent to me by a crazy friend who uses it straight or mixed with others nearly as hot one seemingly everything.
The desert is a true treasure for him who seeks refuge from men and the evil of men. In it is contentment In it is death and all you seek (Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)
God bless Texas----------------------- Old 300 I will remain what i am until the day I die- A HUNTER......Sitting Bull Its not how you pick the booger.. but where you put it !! Roger V Hunter
Frank's, Crystal, Tapatio, Texas Pete, Louisiana, Cholula -- all good. Right now it's Frank's on my table. Might go back to Crystal next time. Restaurants seldom have anything but Tabasco, or maybe Cholula.
My all-time favorite is Arizona Gunslinger Original, but it's not easily available. Sriracha is okay, but only if you like a lot of garlic with your heat.
Presently, these are on the counter or in the door of the fridge
The three most used are the Mango, Tabasco, Bufalo, depending on the meal. Tabasco always on my eggs.
The clear bottle on the right is homemade hot oil I put together with chiles I grew and dried and some EVOO.
The Extreme and the Ghost Pepper ones are used sparingly and usually just a few drops with the mango one added to mellow them out some. The Extreme is the worst offender, I think it can blister tongues.
The Korean stuff on the left hasn't been used in a couple of months probably. Haven't had anything it was suitable for and I really don't find it special. It might get tossed soon.
There's other stuff in the pantry, unopened, too.
The Melinda's stuff, various flavors, are becoming popular with me. Usually available at the Grocery Outlet. Bufalo and Tabasco available most everywhere. The Extreme was sent to me by a crazy friend who uses it straight or mixed with others nearly as hot one seemingly everything.
Texas Pete is outstanding. They have a hotter version that will light you up! Try their “Dust” as a rub when grilling. It is excellent on chops and chicken.
Presently, these are on the counter or in the door of the fridge
The three most used are the Mango, Tabasco, Bufalo, depending on the meal. Tabasco always on my eggs.
The clear bottle on the right is homemade hot oil I put together with chiles I grew and dried and some EVOO.
The Extreme and the Ghost Pepper ones are used sparingly and usually just a few drops with the mango one added to mellow them out some. The Extreme is the worst offender, I think it can blister tongues.
The Korean stuff on the left hasn't been used in a couple of months probably. Haven't had anything it was suitable for and I really don't find it special. It might get tossed soon.
There's other stuff in the pantry, unopened, too.
The Melinda's stuff, various flavors, are becoming popular with me. Usually available at the Grocery Outlet. Bufalo and Tabasco available most everywhere. The Extreme was sent to me by a crazy friend who uses it straight or mixed with others nearly as hot one seemingly everything.
ghost pepper tear dat azz UP 😂😂
Damn, right, but that Elija's Extreme Regret is friggen hurt of Biblical proportions!
The desert is a true treasure for him who seeks refuge from men and the evil of men. In it is contentment In it is death and all you seek (Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)
making your own in easy, not very expensive, and insures a constant supply. These two are a Peach/habanero and a Mango/habenero sauce. They compare favorably to any commercial sauce in flavor and heat.
Great response I've tried most mentioned but have a soft spot for the green McIlhenney, Cholula green pepper sauce and Runnings store brand garlic hot sauce. Mb
Last edited by Magnum_Bob; 05/01/24.
" Cheapest velocity in the world comes from a long barrel and I sure do like them. MB "
I live a bit further out than that .....................and most of the ones I've seen aren't too hard to find....................and if not in the local Holiday market there's always ............
the Internet.
The desert is a true treasure for him who seeks refuge from men and the evil of men. In it is contentment In it is death and all you seek (Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)
Presently, these are on the counter or in the door of the fridge
My quick answer to the question would be el yucateco or melinda's. Decent flavors & not too hot.
My fridge shelf is similar: Melinda's ghost pepper elijah's extreme regret elijah's extreme regret reserve..this bottle will last a long time elijah's ghost pepper buffalo chipotle sriracha sauce voodoo reaper (not as hot as elijah's) dr. scoville's wonder tonic (a friend's side gig)
I prefer habanero and ghost pepper flavors (ghost peppers are the perfect compliment to a hotdog) but I seem to end up with a lot of reaper sauces too.
HEB hot salsa is the bomb, I use it on all my Mexican food.
God bless Texas----------------------- Old 300 I will remain what i am until the day I die- A HUNTER......Sitting Bull Its not how you pick the booger.. but where you put it !! Roger V Hunter
Probably have 50+ years of Tabasco behind me, but I still sample other options once in a while. The kid dropped off some Ghost Pepper stuff a few weeks back, but I've not gotten into that yet.
Cholula Green Pepper blend isnt all that hot but has great flavor. I put it on most things. Its been my go-to for years.
The Army loves Texas Pete and Franks Red Hot.... I've drown enough barely edible chit with those two that I will probably never put it in my fridge.
Tabasco both the green and red are solid as well.
Freedom is never more than one generation away from extinction. We didn't pass it to our children in the bloodstream. It must be fought for, protected, and handed on for them to do the same... President Ronald Reagan
Cholula for mexican or southwestern foods also tacos and chili’s. Tabasco for NOLA , Cajun or creole foods Franks for chicken wings. Not a guy that cares for having my head and guts on fire.
"The Church can and should help modern society by tirelessly insisting that the work of women in the home be recognized and respected by all in its irreplaceable value." Apostolic Exhortation On The Family, Pope John Paul II
The wife likes Texas Pete so I'm happy with it too.
I do like a green salsa with eggs..
"Camping places fix themselves in your mind as if you had spent long periods of your life in them. You will remember a curve of your wagon track in the grass of the plain like the features of a friend." Isak Dinesen
You guys gotta try some of Runnings Sauce Supreme Garlic Hot Sauce 1.49 for 6 oz. A buddy a mine says its good on tits too makes them perk right up. Mb
" Cheapest velocity in the world comes from a long barrel and I sure do like them. MB "
On the shelf at a grocery is my definition of "easily available." Ordering online with outrageous shipping cost is not.
I'm 77. I have a damn right to be crotchety.
Or maybe just some common sense. Looked at the local WM for Texas Pete, average price of 22 cents an ounce. Typed it in at Amazon, about 3 times local price.
Are we gonna have to define what easily available is? Can't get yer favorite gourmet sauce? jest grab the interweb. Have it here in a couple days, no problem. A 300% mark up no big thing
I like Whataburger sausage, egg, & cheese breakfast taquitos. As goofy as this sounds, the Whtaburger picante sauce is my overall favorite.
it is pretty good along with their spicy ketchup.
God bless Texas----------------------- Old 300 I will remain what i am until the day I die- A HUNTER......Sitting Bull Its not how you pick the booger.. but where you put it !! Roger V Hunter
Best not so easily available we had in key west. Pepe's smokey chipotle sauce. Not very hot, but a taste everyone loved. A Key West local sauce.
Got home, ordered two bottles. Hugely disappointed. Nothing like what we had while we were there. Way too much vinegar in what we got. Bad batch? Don't know. May try another order to see (we liked it that much), but if they can't keep the recipe consistent, not worth the trouble.
Last edited by DaveR; 05/01/24.
Guns are responsible for killing as much as Rosie O'Donnel's fork is responsible for her being FAT.
Anybody try Yucatan Sunshine from the people that make Tiger Sauce?
IIRC, it wasn’t bad. But I think it wasn’t at the top of the bang for the buck list.
Current favorite is Mexico Lindo’s Habanero hot sauce, if I am using store bought. Again, IIRC, Cholula makes a chipotle sauce that is quite nice, and wasn’t all that pricy.
Mostly, I have a lot of homemade sauce though, from mild to “Red Death” made from Reapers, Scotch Bonnets and Serranos with a bit of San Marzano tomatoes, garlic and onions. Be prepared, but it’s not like full on insanity, or beyond insanity…
Presently, these are on the counter or in the door of the fridge
My quick answer to the question would be el yucateco or melinda's. Decent flavors & not too hot.
My fridge shelf is similar: Melinda's ghost pepper elijah's extreme regret elijah's extreme regret reserve..this bottle will last a long time elijah's ghost pepper buffalo chipotle sriracha sauce voodoo reaper (not as hot as elijah's) dr. scoville's wonder tonic (a friend's side gig)
I prefer habanero and ghost pepper flavors (ghost peppers are the perfect compliment to a hotdog) but I seem to end up with a lot of reaper sauces too.
My buddy that sent the Extreme stuff would recommend you try this one too.
The desert is a true treasure for him who seeks refuge from men and the evil of men. In it is contentment In it is death and all you seek (Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)
I lIKE Pico Pica. Been eating it for many years. Try some.
In the 60's and 70's before it was sold to Juanitas Pops used to have his trucker buddies bootlegg cases of it North from LA as it wasn't sold North of the Tehachapis.
"Maybe we're all happy."
"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
I lIKE Pico Pica. Been eating it for many years. Try some.
In the 60's and 70's before it was sold to Juanitas Pops used to have his trucker buddies bootlegg cases of it North from LA as it wasn't sold North of the Tehachapis.
Didn;t know that.
then again, we lived south of them mountains.
The desert is a true treasure for him who seeks refuge from men and the evil of men. In it is contentment In it is death and all you seek (Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)
I lIKE Pico Pica. Been eating it for many years. Try some.
In the 60's and 70's before it was sold to Juanitas Pops used to have his trucker buddies bootlegg cases of it North from LA as it wasn't sold North of the Tehachapis.
Didn;t know that.
then again, we lived south of them mountains.
Yup sometime around late 70's right after Juanitas got it started to be stocked in local stores. Got pics buried around heres somewheres of Pops, GrandPops smoking at the table probably got a bottle of Pico on it.
"Maybe we're all happy."
"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
Tapatillo for the win. Or, if you're feeling really saucy, add some green Tabasco as well.....
Biden's most truthful quote ever came during his first press conference, 03/25/21. Drum roll please...... "I don't know, to be clear." and THAT is one promise he's kept!!!
There is no such thing as an ordinary, easily available hot sauce. As with all things food-related, if it isn't some obscure, regional (and the right region at that) brand, it can't even be worthy of the name, much less of consideration.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
My weekend Bloody Marys get a half dozen dashes of Louisiana "Hotter" hot sauce.
Thats the Louisiana that I use.
God bless Texas----------------------- Old 300 I will remain what i am until the day I die- A HUNTER......Sitting Bull Its not how you pick the booger.. but where you put it !! Roger V Hunter
I do like that one but their black label is better. I usually have 5-10 different sauces in the fridge This is one of my favorites. They have other versions that are good but this particular one is the best, too me
Franks-I put that schit on everything . If I want super hot , I use Red Rooster .
Last edited by Huntz; 05/02/24.
Its all right to be white!! Stupidity left unattended will run rampant Don't argue with stupid people, They will drag you down to their level and then win by experience
Tabasco Green . My favorite on eggs ,hash browns , grits and pork sausage .
Its all right to be white!! Stupidity left unattended will run rampant Don't argue with stupid people, They will drag you down to their level and then win by experience
Louisiana red, Tabasco and Franks. I make some out of assorted peppers from the garden most years, Habanero and Jalepeno's generally but anything might get in.
Yucateca Chipotle on some stuff. It's great mixed with ketchup on cold fried chicken breast. Lube to swallow the stuff. Or with ranch for whatever you want to dip in it.
Parents who say they have good kids..Usually don't!
Tabasco, Louisiana Hot Sauce, Frank’s, Trappey’s Bull Sauce, Tabasco Green are either in the pantry or fridge side door. Tony’s and Tahini nearby. Dad was independent trucker down in the Valley in 50’s and liked hot sauces. Instilled a taste for it that has been handed down to kids, grandchildren. Always had some kind of hot sauce or Tabasco on the kitchen table right there beside the salt and pepper. Put it on fried or scrambled eggs each morning. Fried fish, chicken, pork and seafood. I put it buttermilk and put my chicken in it for frying. I have used other brands too.
Notice the objective term here is "hot sauce" and not "pepper sauce". Admittedly, I have a low tolerance for the heat, so as far as my taste buds are concerned there is no flavor involved among the all the nuclear hot sauces that keep appearing in the market place, just invariably increasing amounts of tongue-numbing heat. It's like SEC-football bragging rights and one-upmanship to see whose sauce has the highest Scoville heat count. I don't see how you guys truly enjoy some of this stuff - hell, some of it is so hot there should be warning labels on it. I know, "I'm not worthy"
If you want to discuss pepper sauce, I look to the good folk of Lousiana where it originated; whereas Tobasco brand pepper sauce - the stuff made by the McIlhenny family on Avery Island - is more well-known and in all the famous restuarants in New Orleans, if you get away from Bourbon Street and visit the rest of the state, in every little mom & pop restuarant the only condiment you'll find on the table is Crystal. Admittedly milder but more flavorable in IMHO.
Last edited by Offshoreman; 05/02/24.
AKA The P-Man
If you cherish your memories with kids, be a good role model . . . . so the RIGHT memories of you mean something to them.
Notice the objective term here is "hot sauce" and not "pepper sauce". Admittedly, I have a low tolerance for the heat, so as far as my taste buds are concerned there is no flavor involved among the all the nuclear hot sauces that keep appearing in the market place, just invariably increasing amounts of tongue-numbing heat. It's like SEC-football bragging rights and one-upmanship to see whose sauce has the highest Scoville heat count. I don't see how you guys truly enjoy some of this stuff - hell, some of it is so hot there should be warning labels on it. I know, "I'm not worthy" ...
Good post.
Not a real member - just an ordinary guy who appreciates being able to hang around and say something once in awhile.
Happily Trapped In the Past (Thanks, Joe)
Not only a less than minimally educated person, but stupid and out of touch as well.
Notice the objective term here is "hot sauce" and not "pepper sauce". Admittedly, I have a low tolerance for the heat, so as far as my taste buds are concerned there is no flavor involved among the all the nuclear hot sauces that keep appearing in the market place, just invariably increasing amounts of tongue-numbing heat. It's like SEC-football bragging rights and one-upmanship to see whose sauce has the highest Scoville heat count. I don't see how you guys truly enjoy some of this stuff - hell, some of it is so hot there should be warning labels on it. I know, "I'm not worthy"
If you want to discuss pepper sauce, I look to the good folk of Lousiana where it originated; whereas Tobasco brand pepper sauce - the stuff made by the McIlhenny family on Avery Island - is more well-known and in all the famous restuarants in New Orleans, if you get away from Bourbon Street and visit the rest of the state, in every little mom & pop restuarant the only condiment you'll find on the table is Crystal. Admittedly milder but more flavorable in IMHO.
Not so. Crystal is quite popular, but your statement is too strong. Tabasco is all over the place, as are Louisiana brand and Louisiana Fish Fry brand.
Lived in AZ for 28 years and probably have 30 hot sauces on the shelf right now, but never tried Valentina until I saw this map. Got a bottle and find it wonderful, but I love a whole lot of different ones. Rex
I eat about a jar a week, of 5-0-5 green chile. Cain't hardly do eggs without it anymore. And it's a good way to eat some 'greens'....
Huntsman served that stuff to me on a visit, and it changed my world. Excellent, for sure.
Originally Posted by 338reddog
Originally Posted by wabigoon
I do like that one but their black label is better.
Yup. The black label claims it’s, “Extra Hot “, but I personally don’t notice much additional heat in it. I do, however, find a very pleasant garlic note.
It’s tasty as [intercourse] on avocados.🥑
FC
"Every day is a holiday, and every meal is a banquet."
Never had Valentina till a couple years ago. After seeing a qt. bottle of it on the waitress/waiter table at one of the local Mex joints. Bottles seen many times when Andrew Zimmern is in Mexico, particularly coastal areas, & a big bottle on Sammy Hager's table at his restaurant during one of his interviews. Seems very very popular down there.
Must be to Mexicans about like ketchup is to us, commonly seen. I like it ok but never really dedicated it to anything. Needs to be vigorously shaken for best flavor as it settles quickly.
Probably about the lowest price of any HS you can find.
What’s that crap in the jar with a bunch of green peppers?
Never really understood it. The juice didn’t have much flavor, and the bottle was full of peppers, very little juice.
i was gonna' ask the same... But i love that schit!... ate my way thru Texas back in the 80's... every Chicken fried steak or Catfish place worth a damn had that stuff on the table... as to "not much flavor" i think they used to recharge the jars with vinegar? or some such, and you had to give it enough time to steep...
Notice the objective term here is "hot sauce" and not "pepper sauce". Admittedly, I have a low tolerance for the heat, so as far as my taste buds are concerned there is no flavor involved among the all the nuclear hot sauces that keep appearing in the market place, just invariably increasing amounts of tongue-numbing heat. It's like SEC-football bragging rights and one-upmanship to see whose sauce has the highest Scoville heat count. I don't see how you guys truly enjoy some of this stuff - hell, some of it is so hot there should be warning labels on it. I know, "I'm not worthy"
If you want to discuss pepper sauce, I look to the good folk of Lousiana where it originated; whereas Tobasco brand pepper sauce - the stuff made by the McIlhenny family on Avery Island - is more well-known and in all the famous restuarants in New Orleans, if you get away from Bourbon Street and visit the rest of the state, in every little mom & pop restuarant the only condiment you'll find on the table is Crystal. Admittedly milder but more flavorable in IMHO.
I admire a man that knows his place and shortcomings!
The desert is a true treasure for him who seeks refuge from men and the evil of men. In it is contentment In it is death and all you seek (Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)
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