Hot Sauces

[Jauronimo]

Who can't live without them?

 

What are your favorites? 

 

Whats the hottest sauce you've ever consumed?

 

Who is making their own?  This is something I am looking into and plan on pursuing in the near future.  Anyone got any recipes?

Edited September 19, 2019 by Jauronimo

[Jauronimo]

Latest additions to my fridge:

 

Aardvark - habanero based suace

Truff - think a truffle infused red hot with the body of a wing sauce.  Very good.  Used it to make some 'Truffalo' wings last weekend.

Zombie Apocalypse - from Torchbearer. Quite hot, solid flavor.  I prefer Son of Zombie from the same brand.  You can use a lot more and the flavor is addicting while still packing a punch.

Garlic Reaper - Another Torchbearer offering. Very hot carolina reaper based sauce but with surprisingly good flavor and a creamy consistency.

[ExiledInIllinois]

Never put hot sauce in fridge.  Unless you want it tamed.  

 

My go to: Sriracha on everything.

[Ralonzo]

Gator Hammock

[Teddy KGB]

Green El Yucateco is the goat 

 

[BringBackFergy]

@Gugny makes a very nice sauce. Smokey with a ghost pepper kick. 

[Cripple Creek]

8 hours ago, Jauronimo said:

Who can't live without them?

 

What are your favorites? 

 

Whats the hottest sauce you've ever consumed?

 

Who is making their own?  This is something I am looking into and plan on pursuing in the near future.  Anyone got any recipes?

I am very spicy. ? 

[Augie]

I’ve got a nice assortment, but Texas Pete is generally my go to sauce. Tabasco has to be the choice in my black bean and corn salad. The others just don’t work. When grilling chicken, I take the Bullseye original BBQ sauce and add sriracha to taste and bring some zip. I do NOT do any “I dare you” sauces....... I’m not trying to prove anything. 

[HopsGuy]

I pretty much stick to Frank’s unless I’m doing Asian, then just a drop or 2 of Sriracha (I still have my taste buds and that stuff is overpowering).

 

In the Army, my favorite MRE was tuna casserole. There was a little bottle of Tobasco in there. Now I have to put some sort of hot sauce on that dish. ??

[Augie]

8 hours ago, ExiledInIllinois said:

Never put hot sauce in fridge.  Unless you want it tamed.  

 

My go to: Sriracha on everything.

 

I just checked, and most of the 7 hot sauces in my fridge do not say you must refrigerate after opening. One says definitely refrigerate, and my go to Texas Pete says refrigerate for best use. If I removed my hot sauce collection my mustard assortment would have room to grow! 

[loyal2dagame]

Hottest sauce I've ever had was 5.3 million scoville heat units. Been lucky enough to experience this sauce multiple times. I gotta say it's wonderful......?

[Pine Barrens Mafia]

im a hot foods junkie.

[Warren Zevon]

Love all kinds of hot sauce - only ones I keep in the regular rotation are Frank's for wings and Tobasco for pretty much everything else.

[coloradobillsfan]

Melinda's XXXX Reserve is my standard go-to hot sauce.

And I actually think Taco Bell fire sauce is really quite good.  Glad they stock it in stores now, I was starting to feel pretty guilty about the size of the handfuls I was taking from their restaurants.  Well no not really..

Edited September 19, 2019 by coloradobillsfan

[Bray Wyatt]

Loooove spicy foods and am always willing to try a new hot sauce. Hoping to to see a few new recommendations to try in this thread.

 

I did have a buddy one time give me a bunch of carolina reapers to try, as he knew I loved spicy stuff. I hadnt tried them before and I had a homemade chili in the fridge that was made the day before. I took a whole pepper and diced it up in one bowl of chili. I was unable to finish the bowl

[shrader]

40 minutes ago, Augie said:

 

I just checked, and most of the 7 hot sauces in my fridge do not say you must refrigerate after opening. One says definitely refrigerate, and my go to Texas Pete says refrigerate for best use. If I removed my hot sauce collection my mustard assortment would have room to grow! 

 

You get that gunky buildup around the opening of the bottle if you refrigerate them.  It's not pretty.  That's what happens with Frank's anyway.

[Bray Wyatt]

8 minutes ago, coloradobillsfan said:

Melinda's XXXX Reserve is my standard go-to hot sauce.

And I actually think Taco Bell fire sauce is really quite good.  Glad they stock it in stores now, I was starting to feel pretty guilty about the size of the handfuls I was taking from their restaurants.  Well no not really..

 

I do like their fire sauce as well, they have one above (forget what its called, its a black pack) and thats hotter but just doesnt have as good of flavor

[SinceThe70s]

Hottest I ever had was a wing at a brewpub near Mt. Snow years ago. It was tasty until it felt like it was burning a hole right through my tongue.  One wing and I was done.

 

I keep a variety of Cholula flavors in stock. Sweet Habanero would be my favorite but it's a bit hot for me and I can only take it in small doses.

 

Tabasco for Bloody Marys. I like but am not particular about Buffalo sauce, lately I'm more inclined to go with Thai Chili for wings.

 

 

7 minutes ago, Bray Wyatt said:

 

I do like their fire sauce as well, they have one above (forget what its called, its a black pack) and thats hotter but just doesnt have as good of flavor

 

Diablo. Had it once and didn't like the flavor either. Fire is my go to.

[ExiledInIllinois]

1 hour ago, Augie said:

 

I just checked, and most of the 7 hot sauces in my fridge do not say you must refrigerate after opening. One says definitely refrigerate, and my go to Texas Pete says refrigerate for best use. If I removed my hot sauce collection my mustard assortment would have room to grow! 

Yup!  LoL... Same here.

 

Hot sauce has vinegars... So it's perfectly fine NOT refrigerated... So  I read.  Also... Jelly doesn't need to either, which I was shocked, most say on jar... But NOT necessary

 

https://www.editorchoice.com/foods-never-refridgerate/

 

"Most hot sauces contain vinegar and certain preservatives that slow down molding and bacteria from growing. Although keeping your favorite condiments cold won’t speed up the molding process, it might just reduce their strength.

 

You might think you have taste buds made of steel, but it’s your fridge helping you. Next time, keep your bottle of Tabasco on the kitchen counter and see how impressive you can be with it. We bet you’ll notice the difference."

 

[WhoTom]

I put Frank's on just about everything. Also have Tabasco, Sriracha, a green hot sauce (can't remember the brand), and a few others. My wife sometimes grows hot peppers in the garden and we have a friend who grows Serrano peppers (about as hot as Jalapenos) and shares them with us.

 

I don't like overpowering spiciness - I like to taste the food - but I do like a little burn.

 

 

 

[Gugny]

I've got Frank's, Tabasco, Cholula, a locally made hot sauce, Texas Pete's, Sriracha and Valentina hot sauce in my cupboard.

 

Different hot sauces have their place.  And it also depends on what kind of mood I'm in.

 

The hot sauce that I make has a little sweetness, a little smoke and a nice amount of heat.  But it's not unbearable heat that ruins food. 

 

EDIT:  Pic is of what went into the hot sauce I made last weekend.

 

EDIT 2:  This is the finished product.  Tabasco bottle is in there for size reference.

 

 

 

Edited September 19, 2019 by Gugny

[Cripple Creek]

3 hours ago, BringBackFergy said:

@Gugny makes a very nice sauce. Smokey with a ghost pepper kick. 

Have you ever gone out for wings with someone who ordered suicidal, ate two and then proceeded to pawn the remainder off on the remaining table guests?

[Marv's Neighbor]

All you guys need to take your favorite hot sauce and go get those feral Canadian Hogs.

[Gugny]

21 minutes ago, Cripple Creek said:

Have you ever gone out for wings with someone who ordered suicidal, ate two and then proceeded to pawn the remainder off on the remaining table guests?

 

My wing consumption that night equaled Terrelle Pryor's Wonderlic score.

[coloradobillsfan]

1 hour ago, Bray Wyatt said:

Loooove spicy foods and am always willing to try a new hot sauce. Hoping to to see a few new recommendations to try in this thread.

 

 

Here's an off-the-beaten path recommended sauce you won't likely find at your local store (but it's on amazon) from Portland, OR.  It is white wine vinegar based, which gives it a distinctive and rather addictive flavor.  Not bad at all on wings!  

[ExiledInIllinois]

31 minutes ago, Cripple Creek said:

Have you ever gone out for wings with someone who ordered suicidal, ate two and then proceeded to pawn the remainder off on the remaining table guests?

Baby...

 

And shhhh... The lady behind the counter @ "Fry the Coop" had me genuinely scared of the hot chicken sandwich.  LoL... And you weren't helping! ?

[BringBackFergy]

1 hour ago, Cripple Creek said:

Have you ever gone out for wings with someone who ordered suicidal, ate two and then proceeded to pawn the remainder off on the remaining table guests?

I recall an instance where a certain person not only tried to pass those wings off on adults but even his own flesh and blood (a minor).  Parenting remains a mystery these days with this type of behavior and others who leave sick children at home to go out partying. I hate when people do that as well.

[Cripple Creek]

9 minutes ago, BringBackFergy said:

I recall an instance where a certain person not only tried to pass those wings off on adults but even his own flesh and blood (a minor).  Parenting remains a mystery these days with this type of behavior and others who leave sick children at home to go out partying. I hate when people do that as well.

I know a couple who are partying whilst we speak. Meanwhile their son is home sick with an intestinal virus. They’ll be home Sunday evening.

[BringBackFergy]

4 minutes ago, Cripple Creek said:

I know a couple who are partying whilst we speak. Meanwhile their son is home sick with an intestinal virus. They’ll be home Sunday evening.

Selfishness is all a part of the “Me generation”. Poor little guy. I hope those parents catch the same nasty virus and think twice about ever doing it again. 

[SlimShady'sSpaceForce]

I prefer to enjoy food and not look like 

 

 

^ that guy 

[RaoulDuke79]

Texas Pete > Franks IMO.

[Nextmanup]

I enjoy spicy food and enjoy adding heat to my cooking, but I almost never dump "hot sauce" onto finished food.

 

That is for amateurs.  You can a lot better than that if you like spicy food.

 

It's kind of like dumping ketchup on food, another thing I almost never do.

 

 

[Jauronimo]

1 hour ago, Nextmanup said:

I enjoy spicy food and enjoy adding heat to my cooking, but I almost never dump "hot sauce" onto finished food.

 

That is for amateurs.  You can a lot better than that if you like spicy food.

 

It's kind of like dumping ketchup on food, another thing I almost never do.

 

 

Thats a terrible analogy.  You have just described all sauces or condiments as amateurish.  

 

I don't "dump" hollandaise on my eggs.  I don't put mole on my chicken.  I don't dress my burger, sandwiches, tacos, salads.

https://www.feastingathome.com/fermented-hot-sauce-simple-and-delicious/

 

I need to buy a small container with an airlock and then I plan to play around with this technique using an assortment of chilies, veg, and fruits.  Anyone done similar?

[The Poojer]

i'm always trying to make my own.  I grow my own ultrahots and am always trying ways to make them both burning in hell hot, but still flavorful...btw, i'm the one vote for  There's stuff in my regular rotation which cannot be measure in mere Scovilles so far

[Jauronimo]

2 minutes ago, The Poojer said:

i'm always trying to make my own.  I grow my own ultrahots and am always trying ways to make them both burning in hell hot, but still flavorful...btw, i'm the one vote for  There's stuff in my regular rotation which cannot be measure in mere Scovilles so far

What's your method for making hot sauces? Fermented or not? Recipes?

[The Poojer]

i've tried both, I need more 'practice' making fermented types because i like the tangy-ness of them.  Honestly don't have a recipe....i gather up the peppers and use a base of different kinds.  Mangos, raising, sweet potatoes, a combination of all, garlic onion.  i get an idea in my head and just build from there 

 

Just now, Jauronimo said:

What's your method for making hot sauces? Fermented or not? Recipes?

[shrader]

5 hours ago, WhoTom said:

I put Frank's on just about everything.

 

 

They should turn that into an add campaign...

[stony]

We had a hot sauce in college called Da Bomb IIRC.  It was the stupid hot variety best used for dares and gags.  

 

We were all hanging out one afternoon when my buddy came home w/ it and brought out a few tooth picks for us all to sample it. He told us not to touch it with our fingers or unscrew the cap without a tissue or some barrier between our skin.  It gave me hiccups for 1/2 hour. 

 

Anyhow, our buddy Mike didn't believe us and dipped his entire finger in the sauce and tested it.  It obviously made him miserable for the next hour or so.  But the best part was a day later as I walked into their apartment, he was in the kitchen with his di*k in a bowl of milk.  Evidently, when he went to the bathroom later that day and touched his junk, it burned pretty bad.  

 

Mike wasn't the best listener.     

[Ridgewaycynic2013]

Grace Hot Pepper sauce.  Runs circles around Frank’s.  Apparently available at Walmart in both the US and Canada, at least that’s what Giggle shows.  Quite a few Canadian grocery chains carry it as well.

[Seasons1992]

5 hours ago, WhoTom said:

I  don't like overpowering spiciness - I like to taste the food - but I do like a little burn.

 

Likewise. I only have Frank's and Siracha in my fridge.