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I like El Pato, good old Tobasco, some shit with a Tiger on the label that's kinda sweet, and whatever my wife makes.

I like El Pato, good old Tobasco, some shit with a Tiger on the label that's kinda sweet, and whatever my wife makes.

(post is archived)

[–] • 4 pts

I like Cholula as a mild daily, but when I want something tasty that will also melt my face off and turn my guts into lava, I go for Dave's Carolina Reaper sauce. Dave's Insanity line of sauces are good too, but the reaper sauce has the best flavor in my opinion.

[–] • 1 pt

The best hot sauce is local brand only sold in my county. As far as big label sauces go, Cholula is good

[–] • 1 pt

I'm gonna have to scope out our local sauce situation, if there is any. I live in farm and woods country now, so somebody's bound to be making some.

[–] • 3 pts

Homemade is by far the best.

[–] • 1 pt

What base?

[–] • 1 pt

The last one I made was a vinegar based one with garlic and ginger. Fermented usually tastes better but I was impatient.

[–] • 3 pts

Tabasco is nice, but sometimes chilli flakes are good too.

[–] • 3 pts

I like Melinda’s XXXX Reserve habanero sauce for most things. My friend grows peppers and makes a lot of different hot sauces that I love, so those are what I use daily; but I like the entire Melinda’s lineup for readily available store bought hot sauce.

[–] • 2 pts

I discovered Melindas a year ago. The habanero is pretty good, the ghost pepper is just lame.

[–] • 1 pt

Yeah ghost pepper is not a very pleasant flavor imo. I don’t mind the heat, but it just kind of ruins whatever it touches. I still have a 95% full bottle that will likely stay that way.

[–] • 3 pts
[–] • 2 pts

I was gonna say Tapatio! Mexican Brad Pitt

[–] • 2 pts

depends on the style and heat you like.. I make my own tobasco-type sauce but with carolina reaper.. i make many other styles too (heat-wise), along with jams and bbq sauces, but i mainly stick with super hots. That said, if i'm out of season and i really need something to bridge the gap, anything from will suffice

[–] • 3 pts

How do you make hot sauce? I make my own as well and here's the basic version.

  • Vinegar
  • Salt
  • Whole dried cayenne peppers
  • Tomato paste

  • Toss ingredients in jar and refrigerate overnight.

You can also make variations with sugar, ketchup, and/or lime juice.

And no, I don't strain out the peppers, nor do I boil anything. Although now that I think about it, I might try roasting the peppers, then simmering then in vinegar.

[–] • 6 pts (edited )

i take my peppers and i rough-chop them, toss in a jar, add a white onion (chopped) and 6 cloves of garlic (smashed), and two medium carrots (chopped); submerge in a 2% brine.. I let ferment anywhere from 3 to 12 months.. strain, emulsify with different flavors (tangerine, lemon, lime, pomegranate, etc)... if I'm keeping it, I just bottle it straight up, if I'm packaging, ill have sterilized bottles at the ready. dump sauce in a pot cover, get to 180 for 10 mins (pasteurize) then hot pack the bottles. let those cool then shrink-wrap seal.

just finished designing labels, and have registered a business, but need a few things to get rolling - hope ot have it all done this year.

[–] • 3 pts

never seen airlocks on hot sauce jars. i may have to throw some peppers in the ground and repurpose some brewing equipment. you have inspired me.

[–] • 0 pt

Sounds pretty great. Ill have to give it a shot.

[–] • 0 pt

Home made ketchup? Store ones are just overwhelming.

[–] • 1 pt

If I use ketchup, I use almost none. I also only buy ketchup without corn syrup.

[–] • 1 pt

I’ve heard of the Carolina reaper. Never tried it. Have never seen it in any store near me. Hmmmmmmm, now I’m on a quest.

[–] • 2 pts

i grow them. the yellow reapers this year are 3rd generation; the chocolate reapers are 2nd gen, and the dragon's breath are 2nd gen. My smokin' reds didn't germinate this year otherwise they'd have been 4th gen's but I was fortunate enough to get some smokin' reds from Lowes this year. And I am trying Bleeding Borg 9s this year as well - 9 of them fuckers germinated!

[–] • 2 pts

ask Hillary ????????? she is an expert

[–] • 1 pt

Hot papaya sauce from Aruba.

[–] • 1 pt

Home made is wildly better than anything bottled from a store. The reason is that chilies have incredible flavor that gets lost if you cook it for an hour and let it sit on a shelf for six months. Here's a good start that will blow your socks off:

Around a pound of tomatillos A bit under a pound of fresh serranos 4 habaneros

Peel the tomatillos Remove the seeds and veins from the habaneros Chop everything in big chunks Add 3/4 cup of white vinegar Grind it all up Boil it on low heat for 10-15 minutes or until it thickens Add a tablespoon of salt (or to taste) Fill jars and keep refrigerated

It's the bomb. Turn on the stove fan or your house will reek of delicious fresh chilies

[–] • 1 pt

Depends on what's being seasoned. For over-medium eggs, Tabasco. For most meats or poultry, Franks Hot Sauce. For 'soups', (e.g. Hot -n- Sour, Pho) Sriracha.

A seasoning for all trends.

[–] • 1 pt

I know Frank's and Sriracha are both almost meme-tier popular but I just can't get into them.

[–] • 2 pts

Sriracha isn't hot and honestly I can never tell much difference between Frank's, Crystal, Louisiana et al. They all just taste like typical vinegar based hot sauce.

[–] • 1 pt

Chili Garlic or Sweet Habanero Cholula

Hotter sauces are fine too, but that is the threshold where you could really can still taste your food.

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