What is your favorite hot sauce?

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http://www.pyrateisle.com/media/Siracha.jpg

― Alex in SF (Alex in SF), Thursday, 11 November 2004 19:20 (twenty-one years ago)

http://www.hotsauce.de/images/tapatio.jpg

― sowhatifimonmysticrecords (deangulberry), Thursday, 11 November 2004 19:22 (twenty-one years ago)

Encona

― Matt (Matt), Thursday, 11 November 2004 19:23 (twenty-one years ago)

FIND PICTURES!

― Alex in SF (Alex in SF), Thursday, 11 November 2004 19:23 (twenty-one years ago)

http://www.racines-sa.com/images/images2004/ENCONA_0.jpg

― Alex in SF (Alex in SF), Thursday, 11 November 2004 19:25 (twenty-one years ago)

http://pyropepper.com/pics/matouks-calypso.jpeg

― Marcel Post (Marcel Post), Thursday, 11 November 2004 19:25 (twenty-one years ago)

http://www.brucefoods.com/lahs/hotsauce/bottlentext.jpg

― Jordan (Jordan), Thursday, 11 November 2004 19:25 (twenty-one years ago)

bless you for this thread

― Jordan (Jordan), Thursday, 11 November 2004 19:26 (twenty-one years ago)

Haha, in google img src this looks like a perfectly normal hot sauce page, but when you click on 'see full-size image', it's teh g@y s3x!

http://images.google.com/imgres?imgurl=http://www.alligatorshow.com/0905PICS/MVC-162F.JPG&imgrefurl=http://www.alligatorshow.com/item162q.html&h=480&w=640&sz=80&tbnid=TPNBkdIKWhwJ:&tbnh=101&tbnw=134&start=14&prev=/images%3Fq%3DLouisiana%2Bhot%2Bsauce%26hl%3Den%26lr%3D%26sa%3DN

― Jordan (Jordan), Thursday, 11 November 2004 19:27 (twenty-one years ago)

http://pyropepper.com/pics/buf-chip.jpeg
(Can I have more than one favorite?)

― Marcel Post (Marcel Post), Thursday, 11 November 2004 19:27 (twenty-one years ago)

Yes!

― Alex in SF (Alex in SF), Thursday, 11 November 2004 19:28 (twenty-one years ago)

I was just thinking about an old hot sauce thread at lunch, because I've been getting more into spicyness lately, and I asked for some hot sauce to put on my hash browns and man it was good. I'm still not really into HOT HOT HOT hot sauce, I don't have the masochistic streak for it, but I like warmth and a little vinegary tang (vag joke goes here). I'm quite fond of the green Tabasco sauce, and this el-cheapo Goya hot sauce I got at the grocery store. Frankly, I'm pretty nondiscerning, but regular Tabasco is too spicy for me.

― n/a (Nick A.), Thursday, 11 November 2004 19:28 (twenty-one years ago)

I like Tabasco a lot, but prefer the Louisiana stuff anyway for its vinegariness. In the last year I've started putting hot sauce on all of my eggs and never looked back.

― Jordan (Jordan), Thursday, 11 November 2004 19:31 (twenty-one years ago)

Mmmm, Sriracha! When I go for burritos with my motorcycle-enthusiast buddy, he considers it the height of wit to ask the waitress for the "hot cock sauce".

― briania (briania), Thursday, 11 November 2004 19:31 (twenty-one years ago)

Dave's Ultimate Insanity sauce is nice on wings, but I'm waiting to try Mad Dog's Revenge soon.

― Mr Noodles (Mr Noodles), Thursday, 11 November 2004 19:31 (twenty-one years ago)

http://www.brucefoods.com/giftideas/lahotsauce/145_20132.jpg

My grandfather (who grew up in Louisiana) always had this on the table. You can use it as hot sauce and you can also unscrew the cap and garnish your food with a pepper or two.

― Nemo (JND), Thursday, 11 November 2004 19:32 (twenty-one years ago)

Btw, as much as I love the hot sauce, I'm a total wimp when it comes to the stuff they put on wings (like at BW3, for ex.).

― Jordan (Jordan), Thursday, 11 November 2004 19:33 (twenty-one years ago)

cock sauce seconded

― andrew m. (andrewmorgan), Thursday, 11 November 2004 19:33 (twenty-one years ago)

Sriracha is the greatest fucking thing ever. When I go to eat Hawaiian food (and there is a fucking GODHEAD place on Masonic and Geary for SFers not in the know) I smother whatever I get in it. So gooooood.

― Alex in SF (Alex in SF), Thursday, 11 November 2004 19:34 (twenty-one years ago)

There's a hot sauce only shop at the Fairfax/3rd farmer's market. About half of the sauces are named by conjoining something about an*ses with something about armageddon.

My favorite is this hot paste from Wahoo's. Also, hot chili oil.

― Spencer Chow (spencermfi), Thursday, 11 November 2004 19:35 (twenty-one years ago)

I forget what the name of the place is (Buffalo Wild Wings maybe?) but the investment bank I used to work for did this Buffalo Wing restaurant's IPO and they got a huge sample thing of their sauces including this absolutely fucking insane hot sauce which almost literally made my eyes fucking bleed.

― Alex in SF (Alex in SF), Thursday, 11 November 2004 19:37 (twenty-one years ago)

http://www.ec-securehost.com/FrenchMarketSeafoodCo./images/488.gif

― teeny (teeny), Thursday, 11 November 2004 19:37 (twenty-one years ago)

I think they had some deal where if you ate a dozen of their wings cooked in this sauce they would give you free meal or something.

― Alex in SF (Alex in SF), Thursday, 11 November 2004 19:37 (twenty-one years ago)

Cholula is soooo good, although I can't for the life of me tell the difference between it and Tapatio.

― Alex in SF (Alex in SF), Thursday, 11 November 2004 19:38 (twenty-one years ago)

http://www.cardullos.com/melindas-extra-hot70.jpg

― Marcel Post (Marcel Post), Thursday, 11 November 2004 19:38 (twenty-one years ago)

Yeah Alex, that's what I meant by BW3, one of my bands likes to go there. They have a sliding scale of like 12 sauces, with the sweeter ones (teriyaki, garlic, etc.) at the bottom. I usually stick to those because even level 4 or thereabouts has me sucking down water & beer.

A friend ate a dozen of the hottest wings on a personal dare from us. I could hardly watch, it looked so painful.

― Jordan (Jordan), Thursday, 11 November 2004 19:41 (twenty-one years ago)

Man, I like all the ones mentioned. I cannot pick one.

Highlights, standards, stuff I keep in my cabinets:

Tabasco, particularly Tabasco Chipotle and the classic red;

Louisiana, which is generally better but "less deep" than classic Tabasco;

Dave's Insanity;

sriracha, of course;

Buffalo Wild Wings' spicy garlic sauce, which I nearly always use in Asian-ish chicken dishes instead of for actual hot wings. As a rule, I don't like bottled hot wing sauces -- BW3 makes the only exceptions.

― Tep (ktepi), Thursday, 11 November 2004 19:42 (twenty-one years ago)

I like the spicy garlic too.

Hey, does anyone know if it's true that the numbers on the bottom of Tabasco bottles (check it out) refer to the strength/hotness of the batch?

― Jordan (Jordan), Thursday, 11 November 2004 19:44 (twenty-one years ago)

Tabasco Soy is a favourite of mine, also.

― Matt (Matt), Thursday, 11 November 2004 19:44 (twenty-one years ago)

I didn't know BW3 = Buffalo Wild Wings. It's a midwest chain, right? We don't have any in California to my knowledge.

― Alex in SF (Alex in SF), Thursday, 11 November 2004 19:45 (twenty-one years ago)

I am going to the Buffalo Wild Wings in Vegas this weekend. Very excited.

― sowhatifimonmysticrecords (deangulberry), Thursday, 11 November 2004 19:45 (twenty-one years ago)

I don't know how far it extends, but there certainly a number of them in the midwest.

― Jordan (Jordan), Thursday, 11 November 2004 19:48 (twenty-one years ago)

Yeah actually apparently they are originally a NY company, but there are none on the West Coast.

― Alex in SF (Alex in SF), Thursday, 11 November 2004 19:48 (twenty-one years ago)

Ladies and Gentlemen, I give you ... Mo Hotta Mo Betta.

― Mr Noodles (Mr Noodles), Thursday, 11 November 2004 19:51 (twenty-one years ago)

OMG TEENY EVEN USES THE SAME HOT SAUCE AS ME...SEPARATED AT BIRTH

― nickalicious (nickalicious), Thursday, 11 November 2004 19:52 (twenty-one years ago)

I've gone so far as to use Cholula as SALAD DRESSING.

― nickalicious (nickalicious), Thursday, 11 November 2004 19:52 (twenty-one years ago)

(but also with lemon juice & bacon chunks)

― nickalicious (nickalicious), Thursday, 11 November 2004 19:53 (twenty-one years ago)

If you used it as cologne, I would be truly impressed.

― Alex in SF (Alex in SF), Thursday, 11 November 2004 19:53 (twenty-one years ago)

The best hot sauce is Crystal. It's less hot but very vinegary so it adds a really nice tang along with the heat. The Crystal factory is right next to the Carollton Ave interstate ramp and it smells really nice whenever I go over there.

Louisiana HS is better than Tabasco, which is the most overrated hot sauce this side of Cholula.

― adam (adam), Thursday, 11 November 2004 19:54 (twenty-one years ago)

Actually I like Cholula. Tabasco suxxx tho.

― adam (adam), Thursday, 11 November 2004 19:55 (twenty-one years ago)

Blasphemy!

― Tep (ktepi), Thursday, 11 November 2004 19:56 (twenty-one years ago)

I like the green tabasco sauce on some stuff actually, but almost everything blows away the red sauce.

― Alex in SF (Alex in SF), Thursday, 11 November 2004 19:56 (twenty-one years ago)

Alex already answered this right at the start. Sriracha owns all else.

Andrew F was exorbitantly pleased when I brought him some Cholula and Tapatio sauce as a gift last year. Good on him. :-)

― Ned Raggett (Ned), Thursday, 11 November 2004 19:56 (twenty-one years ago)

Green tabasco -> Miller Lite = JOY

I might be willing to try the Cholula-as-cologne idea. Considering I smell like a hybrid of roast beef sandwich and stanky ganja when I sweat, it just might work.

― nickalicious (nickalicious), Thursday, 11 November 2004 19:58 (twenty-one years ago)

Econda or whatever, Hot Pepper, as featured near top of thread, is one of my favourite things in the world. The smell of it alone is divine.

― Kevin Gilchrist (Mr Fusion), Thursday, 11 November 2004 20:03 (twenty-one years ago)

At this one Mexican restaurant in town called Rincon, when you ask them for this stuff called "brown sauce", they bring out this bowl of this stuff that has a vaguely mole taste to it, an overwhelming uberplethora of seeds (presumably from peppers) that is absolutely the best thing I've ever had. One of these days I will lay off the 2-for-1 margaritas enough to remember to ask them what it's brand name is.

― nickalicious (nickalicious), Thursday, 11 November 2004 20:09 (twenty-one years ago)

Green tabasco -> Miller Lite = JOYI will be trying this tonight. I am sure my girlfriend will thank you as she cleans up drifts of hot sauce and beer puke.

― adam (adam), Thursday, 11 November 2004 20:45 (twenty-one years ago)

The thread should have been locked after the original post.

― jaymc (jaymc), Thursday, 11 November 2004 20:48 (twenty-one years ago)

B-b-but Sriracha is not appropriate for all situations! Imagine the horrors that would ensue from putting Sriracha on collard greens or sauerkraut.

― adam (adam), Thursday, 11 November 2004 20:54 (twenty-one years ago)

Yeah, you need the vinegar of a traditional hot sauce sometimes, and sriracha is middling for Buffalo wings (despite being excellent with chicken ordinarily). Likewise not so great with dark flavors like molasses, for ribs or other barbecue; and I'm iffy about it in combination with tamarind, depends on what else is going on.

― Tep (ktepi), Thursday, 11 November 2004 20:56 (twenty-one years ago)

"B-b-but Sriracha is not appropriate for all situations! Imagine the horrors that would ensue from putting Sriracha on collard greens or sauerkraut."

If you have put Sriracha on your hot dogs, I can't help you.

― Alex in SF (Alex in SF), Thursday, 11 November 2004 20:59 (twenty-one years ago)

i don't get you hot people.

― mark p (Mark P), Thursday, 11 November 2004 21:33 (twenty-one years ago)

Sorry this SHOULD have been if you HAVEN'T put Sriracha on your hot dogs, I can't help you.

― Alex in SF (Alex in SF), Thursday, 11 November 2004 21:37 (twenty-one years ago)

http://store1.yimg.com/I/hotsaucecatalog_1814_3662566
You read that right. SCORNED WOMAN.

― Ernest P. (ernestp), Thursday, 11 November 2004 21:46 (twenty-one years ago)

Hot dog, bun, sriracha? Or are there other components to this? Obv I am trying to plan dinner, though other threads today may lead me down the taco path.

― adam (adam), Thursday, 11 November 2004 21:47 (twenty-one years ago)

Er,
http://store1.yimg.com/I/hotsaucecatalog_1814_3662566.jpg

― Ernest P. (ernestp), Thursday, 11 November 2004 21:48 (twenty-one years ago)

I just put zig-zagged like of Sriracha across the hot dog (I usually make mine Chicago style with radiation green relish, pickles, tomatoe slices, onions and a dash of celery salt, but I suppose that's all a matter of taste.)

― Alex in SF (Alex in SF), Thursday, 11 November 2004 21:53 (twenty-one years ago)

Sriracha is perfect for hot dogs -- it has the same sweet/not-sweet ratio as the classic hot dog condiments, so it's good either with or without them, which is unusual. (I can see maybe wanting to have a hot dog with some good Thai peanut sauce on it, for instance, but not putting Thai peanut sauce AND ketchup and relish -- but sriracha doesn't clash at all.)

― Tep (ktepi), Thursday, 11 November 2004 21:55 (twenty-one years ago)

(I should mention I put a zig-zagged line of Sriracha on almost anything I can. . . sandwiches, soup, vegetables, white rice, etc.)

― Alex in SF (Alex in SF), Thursday, 11 November 2004 21:56 (twenty-one years ago)

tabisco and all its incarnations

― Jeff-PTTL (Jeff), Thursday, 11 November 2004 22:06 (twenty-one years ago)

I use this stuff all the time--garlic and hot sauce, you got the start of a great experience.

This real hot shit called El Yucateco is mighty, mighty fine--green.

― eddie hurt (ddduncan), Friday, 12 November 2004 01:04 (twenty-one years ago)

(I should mention I put a zig-zagged line of Sriracha on almost anything I can. . . sandwiches, soup, vegetables, white rice, etc.)

You are a wise and good man.

― Ned Raggett (Ned), Friday, 12 November 2004 01:53 (twenty-one years ago)

I second Spencer's la yu love.

― Paul Eater (eater), Friday, 12 November 2004 01:55 (twenty-one years ago)

There's that really funny brand that has a b&w picture of a woman who doesn't look very happy at all!

― Spencer Chow (spencermfi), Friday, 12 November 2004 02:03 (twenty-one years ago)

I don't think I know that one! Maybe she had too much?

― Paul Eater (eater), Friday, 12 November 2004 02:16 (twenty-one years ago)

I second many of the hot sauces mentioned. This is also good in many many things (even scrambled eggs, whoa)- put the contents into a container of some sort and then stick a hand blender in there, then put in fridge - chipotle sauce!
http://store1.yimg.com/I/mex-grocer_1815_20204594

― rrrobyn (rrrobyn), Friday, 12 November 2004 04:00 (twenty-one years ago)

Tep OTM about sriracha and hot dogs.
Sriracha would be my #1 choice, followed by Cholula.
I don't understand the amount of love Tabasco receives.

― oops (Oops), Friday, 12 November 2004 04:54 (twenty-one years ago)

Apparently though, the sriracha that comes in the bottle with the chicken on it and is made in LA is a different animal than the sriracha that is made and consumed in Thailand. Never tried the "real" stuff, though.

― oops (Oops), Friday, 12 November 2004 04:55 (twenty-one years ago)

five years pass...

i want recommendations. my favorite hot sauce is the stuff on the vinegary/garlicky spectrum. i like heat as a flavor, not a sphincter-destroyer.

― bette ghent (get bent), Monday, 3 May 2010 08:46 (sixteen years ago)

sriracha is kind of the king surely?

that said y'day i was in the pub and this dude came in selling little tubs of mussels and prawns from a basket. when you bought one he put vinegar, encona hot sauce, and pepper on it and shook the tub up, then you got a little fork to eat it with. was so fucking good with loads of hot sauce on it...best drinking snack ever.

― I see what this is (Local Garda), Monday, 3 May 2010 08:59 (sixteen years ago)

As much as I love sriracha, I prefer cayenne-based sauces at the end of the day.

― Francis Scott Key 7th Path (Stevie D), Monday, 3 May 2010 09:01 (sixteen years ago)

i love sriracha... but alternatives to it are always welcome.

― bette ghent (get bent), Monday, 3 May 2010 09:02 (sixteen years ago)

http://en.wikipedia.org/wiki/File:El_Yucateco_extra_hot.png

― Willing Travelbury (S-), Monday, 3 May 2010 09:16 (sixteen years ago)

I prefer the west Carribean habanero sauces, in particular Marie Sharpe's from Belize, and a copy of it made by former business partners, Melinda's, from Costa Rica. Both are habanero + carrot + lime + garlic + salt purees. One major advantage of Melinda's is that it can be purchased by the food-service gallon.

― nori dusted (Sanpaku), Monday, 3 May 2010 09:44 (sixteen years ago)

I agree with adam upthread. Crystal and Louisiana are where it's at. I never really understood the love for Tabasco (aside from the green tabasco, which is fantastic though a little too mild).

― Fetchboy, Monday, 3 May 2010 10:46 (sixteen years ago)

But Valentina is my go-to mexican hot sauce.

― Fetchboy, Monday, 3 May 2010 10:47 (sixteen years ago)

louisiana hot sauce on everything

― all my parks got feathers and wood, in my hood we call them ducks (m bison), Monday, 3 May 2010 13:01 (sixteen years ago)

JBR, I like to do a homemade thing of sriracha plus apple cider vinegar...really fantastic on stuff like greens and blackeyed peas and such. Plus I can make as little or as much as I need.

― Nom Nom Nom Chomsky (WmC), Monday, 3 May 2010 13:12 (sixteen years ago)

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