Hot Sauce Enthusiasts

So anyone else here a hot sauce enthusiast? For me I always keep trying new things. I have 2 requirements: it has to be hot(extreme compared to others) and an equal part is flavor. Bitter battery acid does nothing for me. These are currently in my inventory of ones to try. I have 5 others open in the Fridge. My hottest at one time (15 yrs ago) was the hottest in the world but has been far surpassed these days. All these are different bases like mustard, grapefruit, berries etc. the heat peppers are habanero, peri peri, serrano, 7 pot, ghost, scorpion, reaper etc. And now my daughter is introducing me to aioli sauces which are more of a sauce to spread on things! Right now I have about 30 sauces to try, 5 favorites and the local stores have at least 100 more to try and I haven't even stated on hot mustards and aiolis yet. It's a BIG hobby!

Love all kinds of hot sauces. Tobasco and Louisian Hot sauce here gets regular work outs!

2nd all that. Scotch bonnet and their ilk are a no.

If you ever got 2 N'Orlens they have whole shops just for hot sauces.

I just made a batch of anchovy stuffed long hot peppers soaked in veg oil

WendyZXZ said:

Love all kinds of hot sauces. Tobasco and Louisian Hot sauce here gets regular work outs!

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Tobasco to me is a weird pepper. I don't like it at all on Mexican or chili but it's wonderful on eggs for breakfast. Wendy, what do you eat it on?

Spicy is goo until it gets so hot you can't taste the food. There seems to be a trend to proving one's manhood by eating the hottest food possible. I ask my BIL who loves hot stuff what the food tastes like and he can't even tell me. I like to taste the food I eat.

protoolman said:

Tobasco to me is a weird pepper. I don't like it at all on Mexican or chili but it's wonderful on eggs for breakfast. Wendy, what do you eat it on?

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A better question: What won't I eat it on? It gets used a lot in recipes here. I know we have a pretty good variety of the hot and spicy sauces. More so for spicy, too much heat is overpowering, but spicy is wonderful.

I LOVE the stuff myself, but mostly make my own recipe from a mix of my garden grown Orange Habanero, red ripe Serrano, and dried powdered Pequin peppers. When I use the store bought stuff, it's usually something from El Yukateco or good Ole Tabasco. I also dehydrate and grind up a lot of Cayenne, Shishito, Thai, Red Ghost and Carolina Reaper. Cause I love a lot of my foods HOT!

BULL'S-EYE said:

I LOVE the stuff myself, but mostly make my own recipe from a mix of my garden grown Orange Habanero, red ripe Serrano, and dried powdered Pequin peppers. When I use the store bought stuff, it's usually something from El Yukateco or good Ole Tabasco. I also dehydrate and grind up a lot of Cayenne, Shishito, Thai, Red Ghost and Carolina Reaper. Cause I love a lot of my foods HOT!

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Nice! I buy some locally made sauces but making my own would be a whole nother hobby I probably don't have time for. Plus all the companies have such different recipes they keep me busy saying " gee I never thought of that". So naturally I have to try some.

Serrano peppers are another favorite for me. Diced up mix of those and jalapenos in cornbread is always tasty and not too hot especially when cornbread is nicely gravied up!

Cholula, Yucatan, Melinda's are on my list as are Texas Pete's, Marie Sharps (green & red)

I like some hot sauces but not all. Nothing too spicy. Tabasco has a green hot sauce. So does Choula (spelling???) they have flavor without being hot.

I would say those are my favorites.

But I was at the grocery store buying some ketchup and some woman bought the largest container of Tabasco I've ever seen. One of the big, big bottles. I should have asked why.

WendyZXZ said:

Serrano peppers are another favorite for me. Diced up mix of those and jalapenos in cornbread is always tasty and not too hot especially when cornbread is nicely gravied up!

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I like my cornbread plain, drisiled with Agave syrup, then dusted with powdered Habanero....YUM!

Ahh! one of my hobbies. Have tried many more since this photo, some stayed & others won't likely be back.

Crystal, I'd had before, but when compared, taste like watered down Franks. But since Franks is a staple here for our decades long wild wing sauce, no use for the crystal. Just don't like the flavor of Louisiana brand. Cholula red, easily matched by brands at a third the cost. Cholula green OTOH, is a winner for me on certain dishes. Now a staple.

Big time winners for me,,, Tapatico & Texas Pete. Pete has a flavor I like & not so hot so I can use a lot of it for the flavor with some a bit of heat. Topatico has a similar flavor profile with more heat.

Snagged two 17 oz. bottles of Huy Fong Sriracha a few weeks ago & was like a kid with a new toy. Not seen in my area for 2 years. Like most, it works for some dishes, fails with others.

Sorry for being boring about this but hot sauces are so interesting to me. What works great for some foods might fail with others. Fun to experience new flavor combo's.

Miss penny is NOT a fan of anything spicy hot. Won't eat any mexican food. I, however,, do not mind a bit of spicy. But I'm NOT a glutton for punishment where a hot sauce overpowers the flavor of the food. It must compliment the food,, and if I get mostly heat,, I'll pass.
No real favorites since we rarely use it around here.

gunzo said:

Ahh! one of my hobbies. Have tried many more since this photo, some stayed & others won't likely be back.

Crystal, I'd had before, but when compared, taste like watered down Franks. But since Franks is a staple here for our decades long wild wing sauce, no use for the crystal. Just don't like the flavor of Louisiana brand. Cholula red, easily matched by brands at a third the cost. Cholula green OTOH, is a winner for me on certain dishes. Now a staple.

Big time winners for me,,, Tapatico & Texas Pete. Pete has a flavor I like & not so hot so I can use a lot of it for the flavor with some a bit of heat. Topatico has a similar flavor profile with more heat.

Snagged two 17 oz. bottles of Huy Fong Sriracha a few weeks ago & was like a kid with a new toy. Not seen in my area for 2 years. Like most, it works for some dishes, fails with others.

Sorry for being boring about this but hot sauces are so interesting to me. What works great for some foods might fail with others. Fun to experience new flavor combo's.

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Just so you know, Underwood Ranches, who previously grew the Jalapeños for Huy Fong Sriracha, has THE real deal Sriracha sauce now...

I thank you for the info on Underwood Ranch's there bulls-eye. Aware of that fiasco But Underwood not available in my area as well. Ordering it or Huy Fong is both a bootleg proposition. I've found, exorbitant prices when trying to mail order either.

Some say Huy Fong is different now but the last I got was still better than the Texas Pete "Sri" I was using as a substitute.

Around my house we use lots of Sriracha- several brands- Tapatio, Cholula, and Valentina. Also sambal and a Chinese hot oil with black bean that's good on tacos and enchiladas.
Not much use for Tabasco or Crystal. They both seem like thin hot vinegar to us...
To each his own.

Buc-ee's Carolina reaper salsa. Just a little on your fork and stir it in. Very hot, but not concealing.

I love Cholula and Valentina's.

Just about anything from Dave's. Use it wisely though or you can get burned.