DawgTalkers.net Forums DawgTalk Tailgate Forum Hot Sauce

Who here likes hot sauce?? I do.


Over years of testing various brands, I have it narrowed down to 5 brands I keep in my refrigerator. Each has a purpose.



I will list mine, why I like them, and how I like to put them in to action. I will list them form mildest to most heat.


1... Cholula.....the top brand in Mexico...they know something about hot sause...right???


Perfect with traditional Mexican fare....a strong chili taste....a solid product.

2.. Sunbelt Plantation Vidalia Onion- slow burn Peach Hot Sauce.

Not a normal brand. I buy it in Georgia on my way back from Florida....has a sweet flavor with the peach, but the slow burn is correct.....goes down smooth, but starts to light you up a few moments later....a great sauce.....may be my favorite.


3....Tobasco....who doesn't have that??? The Peach may be hotter, but the sweetness makes me put it lower, but Tobasco is a Cajun deal here...everybody has a bottle somewhere in the fridge......my gumbo sauce.


4.....Skyline Hot Sauce....it's a hot sauce....you want some heat, dab a little Skyline in there.

5...Khan's Island Sauce....it will light you up, but has that Caribbean Jerk flavor when you want something exotic, sweet, and fire....the Habanero's see to that...but the onion and molasses tame it just enough.



What do you keep as a secret ingredient????

1) Huy Fong Sriracha Hot Chili Sauce....the one with the rooster on it...just adds heat, no flavor at all so it keeps the original flavor of the food in tact the best IMO.

2) Louisiana hot sauce....not too hot, but simple good flavor

3) Tabasco Habanero....good amount of heat with just a few drops

4) Cholula....great on Mexican food, but also good on plenty of other stuff

5) Tabasco.....as you said, who doesn't have some of this? Great for cooking too.

I have 3 things I have around all the time.

1) Sriracha sauce - that hot, red Thai stuff with the rooster on the label - pretty much goes great with anything asian, or anything you want hot...

2) Dave's Insanity sauce - way hot - great to pull out in case that ultra macho guy who can "eat anything" shows up for something. you take out a toothpick and just take a dab and your mouth is scorching, he takes out a spoon and completely embarrasses himself. at least I hope that happens some day. I use this in my chili mainly, it has to be mixed with something, too hot to use as a traditional sauce.

3) the "Chile Head" gift box from nativeseeds.org. 14 bottles of powdered, flaked, and whole chilis - Aji Amarilo, Ancho, Chipotle flakes, Chiltepins, Del Arbol, Mild Green, Guajillo, Habanero, Hatch Red (mild & hot), Jalapeno, Negra Pasilla, Santa Cruz Red (mild & hot). I'm loving using these...

Ok, 4 - I always have both regular and jalepeno Tobasco too.

2) Dave's Insanity -- it should be against the law to market that stuff.

I guess I'm the strange one here. I don't use Tabasco. Prefer Frank's Red Hot for the generic hot sauce ingredient in most foods.

if I do use tabasco, it's the chipotle but that's mostly for flavor not spice.

Cholula is delicious...especially with breakfast burritoes. The Chili Garlic variety goes real good on bbq chicken.

I had a very unplesant run in with Endorphin Rush a few years ago. I hurt for days.

Unlike the liquid hot sauces, this was in a tomato base, and that just made things worse.

I like hot sauce in my bag.

1. Blair's death sause...mmm

2. Franks or tabasco...I put it on damn near everything(including ham sanwiches)

3. El Yucateco-chile habanero...the local resturant lets me bring a bottle home sometimes.(ok, they don't let me, but I do leave a nice tip )

4. this stuff is great on any meat. I love to rub my meat with it

Just a little fyi for those interested. Capsaicin binds to TRPV1 receptors which are also involved in pain modulation networks throughout the peripheral nervous system. Long exposure to this chemical initiates a cascade that "stops up" these receptors, making them inactive for a time. This can explain some of the analgesic (pain relief) effects of capsaicin exposure. There have been a few studies in the past year exploring the use of capsaicin paired with small molecule analgesics, like lidocaine derivatives, into neurons. Lidocaine itself blocks signal transmission of all types of neurons, it's non-specific and will affect both pain and motor neurons. Thus when you go to the dentist, you talk funny for a few hours afterwards. However, by using capsaicin to specifically target pain signalling neurons we could get the small, pharmacologically active, parts into the cells. This would allow the body to stop transmitting pain signals, but allow motor control to be intact. Imagine getting a shot at the dentist that not only numbed instantly, but also allowed a normal range of movement from the surrounding muscle? Very cool.

My fridge hot sauce list?

Frank's redhot, cholula and tobasco.

I use Texas Pete for chicken all the time, its really good flavor for the relatively cheap price.

Nice!

DraftDayz...Interesting bit of info. Thanks for sharing.

Sriracha is something I am rarely ever without.... it is my ketchup. It is not uncommon for me to just squirt a bunch onto a piece of bread or toast.

Cholula is a favorite, as is Tabasco's Smokey Chipotle.

I keep a pretty wide array of sauces on hand, plus I make my own from peppers I grow.
If anyone has heard of the Dorset Naga, Bhut Jolokia (Ghost Chili), Chocolate Habanero (Congo Black) or Fatali.... I grow all of the above plus Thai Hots (my favorite), regular orange Habs and Jalapeno.

I'm with 'Peen.... anyone can make anything hot, and I've had about as hot as you can get it using Capsaicin extracts, plus I've eaten Nagas & Jolokias whole & fresh..... Flavor is where it's at, and for me a sweet, soutwestern or caribbean flavor is best. Something smokey is always good too. Fruity works well with any Hab.

As for "Boutique" sauces.... 'Ass in the Tub' and 'Ring of Fire' are both quite good. Ass in the tub being a bit hotter, but Ring having better flavor. I buy both any time I see either one of them.

Prp,
I have heard of the "ghost chili," in fact, I think the guy on the show Man v. Food had to eat a half dozen wings with that pepper as the base for sauce. Also, same show, I recall the guy having to eat some super spicy sushi and the final one used the Thai hot(don't recall specific name) and it looked painful to watch.

Anyway, it appeard you have a great appreciation for the hot stuff. Awesome that you grow your own peppers.

I think I heard of that episode... and yes, they are excruciatingly hot.

For a long, long time I ate all sorts of things and was always willing to eat something hotter. Habanero, to me, is something you put on a salad. I have absolutely zero desire to eat anything hotter than these peppers. I will still grow them, and I will still eat them, but they are my limit. I have never before felt like I actually had a blowtorch in my throat until I ate one of those (and the Naga's).

been rocking the tabasco garlic hot sauce, excellent stuff

I only love Tobasco.

Other than Tabasco when we eat Mexican food we have Picante sauce.

have u tried the garlic?

Usually just Tabasco.

I put hot sauce on everything though. Hash browns, chicken, fish, eggs, Ramen noodles, biscuits, rice, hamburgers (if it's a cheap, low quality burger lol), and even mac and cheese

I always have Dave's insanity as well as Tobasco on hand at home. Another one that's really good is Quaker Steak Buckeye BBQ Sauce. It's called bbq sauce, but this stuff is more like hot sauce. It is amazing on eggs!

Chalula and Tabasco (Original and the Green one) are the ones I have on hand...

Still use Frank's on Pizza if I have it around..

Good thread.. I may try some of these different kinds being thrown around here..

hot sauce is a way of life in our apartment. The hottest stuff I've been using lately is this novelty sauce called 'Ass Blaster' and you dont want to apply it incorrectly

Looks good, I like that it has a very simple ingredient list... I'll definitely order a bottle (or two).

Love hot sauce, always have tobasco in the house. That's really the only regular player in my kitchen. It has good flavor and hotness, but no fruity flavors that don't go well with certain things.

If I need it hotter or I need to add a flavor note, I can chose from my arsenal of home grown habeneros, jalepinos, various sweet and of course bell peppers.

Now i feel like a plate of scrambled eggs with tobasco!

Surprised I'm this late to the hot sauce party.....I'm loaded up with bottles of hot sauce. And each one has it's own job.

Tabasco (Red) - Default hot sauce for everything. Hot, but not too hot. High vinegar flavor.
Tabasco (Jalepeno) - Great for tacos and adding to guacamole
Tabasco (Chipotle) - Use for skirt steak marinades (and dipping sauce after)
Tabasco (Garlic) - Good for chili and Italian dishes
Tapatio - AWESOME for any kind of taco. Very good flavor, could be hotter. I'm actually shocked I'm the first one to call this out.
RedHot - Not hot enough, similar to Tapatio but less flavor. Good for sauces.
Cholula - Great for pizza. Best on Hawaiian styles.
El Yucateco Green Habanero - Add for heat in anything. Mostly in my BBQ, salsa, and in chili.

That's it for now....I need to check my fridge to see what else I have.

I used Texas Pete as my everyday. And I usually alternate it with Frank's Red Hot. Just depends on what I'm in the mood for when I go to the store.

I also use Siracha and Cholula.

A few I've used in the past that I like, but don't always have on hand: Mo' Hotter, Mo' Better and Pittsburgh Sucks. The Pittsburgh Sucks, I forget the name of the company makes it. I met the guy at a food show in Philly. Big Browns fan that lives in Florida. He can't market the stuff on his website (due to potential issues with the NFL licensing) so he sells it at little shows and if you call him, he'll sell it to you as well. Wish I could remember which company it was. I'm sure I could do a Google search and come up with it, but I just haven't yet. I liked the sauce ALOT. Spicy with a slightly Asian flare.