Lets talk HOT Sauce

Over the last few years I find myself putting hot sauce on more and more foods. I tend to prefer to not be over the top HOT. I like them to add some flavor to my food, Not cover it up. What are all your favorites? I’ll start with a few of mine. Probably my #1 choice is called DI Jardines Texas Champagne. Only able to buy it online. The last time I placed a order I ordered a Large qty. of it. Probably my second choice would be Crystal Louisiana Pure hot sauce. I use to find it a few places locally but had to order it on-line last time I was out as well. Lets here your favorites.

When I was in the Air Force we would eat MREs out in the field and while deployed. They all came with a little bottle of Tabasco sauce. When people ask me what MREs taste like I always say hot sauce. Pour that stuff on any of the MREs and they became edible.

Cry Baby Craig’s is a Minnesota one that is very good. I generally stick to the basics Frank’s, Siracha, Tabasco and Cholula are all usually on hand at our house. If you hate yourself, get some Da Bomb, one drop will have you regretting it for days.

Tabasco for me, other wise I make my own hot sauces. Either I don’t like many of the store bought ones taste or they are not spicy enough.
I will say kfc has the best hot sauce for chicken though. I go in and get handfuls to keep in my truck

For those that want something different, try Marie Sharp’s hot sauce made in Belize. It’s fantastic, and I’ve tried them all. Still is the best I have ever had. I brought back as much as I could stuff in my luggage when I was there, but now I buy it on Amazon.

This stuff is pretty hot. More than I can handle

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El Yucateco is one of my favs.

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Bearcat89 wrote:

Tabasco for me, other wise I make my own hot sauces. Either I don’t like many of the store bought ones taste or they are not spicy enough.

Ron, if you’re ever in Richfield stop at Galaxy Foods. They import a pepper sauce from Guyana made with the wiri wiri pepper, it’s like a habanero but sweet at first, it’s addicting!

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I used to work with a guy from Guyana. When he’d go back home, he’d bring me back hot sauce that his family made. I don’t know what kind of peppers they used, but it was good stuff!

He’d also bring me a bottle of El Dorado 12 rum–so good!

Cree-stall for me

(It’s Crystal) but in our household we pronounce it with a fancy accent (learned it from a buddy)

There’s a garlic version that is very good as well.

Both are spicier than ketchup, but definitely not over-the-top. Our kids love it as much as we do

Making your own hot sauce can become addicting. I have been making fermented hot sauces, (think Louisiana style), with fermented red ripe Fresno and red ripe Jalapeño peppers. Those are just the fermented peppers with some of the brine and vinegar added while blending then strained.

An even more delicious variant has been smoking a pound of red ripe peppers for two hours and leaving a pound raw. Chunk them up and drop them in a 2 quart jar. Add four cloves of lightly smashed garlic and a quart of brine made with water and 3% canning salt by weight of the water and peppers combined. I fill the jar completely, add a glass weight to hold the peppers down, put on a silicone fermenting lid, (Pickle Pipe brand), wrap it up with a dark towel and place it on the kitchen counter for three weeks. They strain the peppers but save the brine. Put in a food processor add some of the brine and puree them add vinegar and cumin to taste but it will be at least a cup of apple cider vinegar. Now run it through a blender until real smooth and use enough of the brine to make it pretty thin. Strain through a sieve pushing the mixture with a rubber spatula to get all the juice through the sieve. Bottle the hot sauce. You won’t believe the hot smoky flavor!

I just came across a new one recently that might be my new favorite. Truff. Kinda spendy but REALLY good.

https://www.truff.com/

One of my all time favorites is good ole tabasco but the chipotle flavor.

Mad Dog and Merrill Habenaro Mango hot sauce

Craig, I’m going to get my hands on some of that stuff, I love trying new hot sauces, I often find alot of them they just try to push heat and no flavor. That stuff looks intriguing

Tabasco Habanero for me.

Eelpoutguy wrote:

Tabasco Habanero for me.

That stuff is bomb.

Caribbee Hot Sauce (red) from Sunny Carribee in the BVI. We spent a week on Tortola years ago, still order the hot sauce.

Pepper plant brand by far is the best one I have ever tried.

Steve’s Onion & Garlic Pepper Sauce made in Grand Rapids MN is awfully good and not “over the top”.

Cholula and Valentina for me.
I work with a lot of Mexicans and I see them use Valentina the most. Probably because that’s the best walmart offers, but if it’s good enough for them it’s good enough for me.

Tears of the Sun, awesome on chicken and pork. It’s Habanero and tropical fruit flavor. Don’t bother with the “Private Reserve” version, it’s just hot no great flavor.

Cholula for eggs and burritos.

Gindos Whiskey Habanero for other random things.

Tabasco for Bloody Mary’s.

There’s also a local (Rochester) guy that makes a bunch of hot sauces I just found out about. Haven’t had any personally but everyone raves about it and has multiple Scovie awards also.

Sam Sa’House (Pronounced Sam’s Sauce) Have heard great things about the SmokeyJ sauce.

I have a hot/spicy addtiction that goes back to the ’60’s. Back then there wasn’t much available. I remember my uncle eating pickled cherry peppers. I asked for one (I was 4 at the time). Being the weird, sadistic uncle Burt – he gladly gave me one expecting me to run away screaming. I came back for more.

Than being said – I consume ~ 1-2 quarts a month of hot sauce + some dried chile powder depending on the dish. I prefer my own blend of varieties I grow y consisting of green chile, jalapeno, habanero, scorpion, Bhut Jolokia and others.

This years batch had over 20 varieties of chile’s and was on the higher end of the heat spectrum. Not hot enough to melt your innards, but hot enough that you feel it from beginning to end. I prefer the taste of the peppers, so I lessen the amount of vinegar and replace it with lime juice.

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munchy wrote:

There’s also a local (Rochester) guy that makes a bunch of hot sauces I just found out about. Haven’t had any personally but everyone raves about it and has multiple Scovie awards also.

Sam Sa’House (Pronounced Sam’s Sauce) Have heard great things about the SmokeyJ sauce.

looked him up and it looks like he is in austin. i sent him a message on the bookface to see if they sell it anywhere in roch

Been buying cases of this since the early 90’s. It’s nice and thick and not too vinegary. They used to have the best pistachios and microwave popcorn, but it looks like they quit selling them.

https://azgunslinger.com/store/pepper-sauces/

Tapatio for me

Chilula both standard and the Garlic Chilli!

mahtofire14 wrote:

I just came across a new one recently that might be my new favorite. Truff. Kinda spendy but REALLY good.

^^THIS^^ x 100!!!

Made with truffle mushrooms and chilis – sounds weird but it’s the most unique and tasty hot sauce to come along in a long time. It ain’t cheap but a bottle will last you a long time.

I tried the milder of the Truff hot sauce and their pasta sauce. Wow that’s good. Haven’t tried the Truff white hot sauce. That’s really spendy $!

Coletrain27 wrote:

<div class=”d4p-bbt-quote-title”>munchy wrote:</div>
There’s also a local (Rochester) guy that makes a bunch of hot sauces I just found out about. Haven’t had any personally but everyone raves about it and has multiple Scovie awards also.

Sam Sa’House (Pronounced Sam’s Sauce) Have heard great things about the SmokeyJ sauce.

looked him up and it looks like he is in austin. i sent him a message on the bookface to see if they sell it anywhere in roch

Someone said HyVee on West Circle Drive. Not sure of the others.