I am really big on this sauce right now. I love the garlic power and spicy kick. Some fool might even try it on spam. All I can say is this is my current go to sauce on allot of things and I love the flavor.
First five ingredient’s: Chili, Sugar, Salt, Garlic, Vinegar. The some preservative crap and that’s it. Simple and awesome!!!!
I don’t know, I still favor tobasco over any hot sauce. Sriracha is good though.
A couple other hot things I like are Salt Lick for a dry rub on pork and chicken and Busha Brownes jerk sauce. You guys should give them a try. Byerlys and Lund’s sell them for sure, but you might find them elsewhere.
Not really a fan of either. However we use a lot of Sriracha in the house. I seem to put Hot Chili Paste on many of the foods I eat.
Never have liked the flavor of Tobasco.
I think “Franks” has a better flavor than Tobasco. inmho.
I love Sriracha. Used it for breakfast today and dinner. Tobasco has it’s place and time though.
Franks, tobasco, siracha, if it ain’t got habaneros in it its just flavored ketchup.
If I am making Buffalo Wings straight up, it’s Franks that I reach for. IMHO, Franks Buffalo Wing sauce is what buffalo wing sauce should taste like bar none, even better than Anchor Inn Buffalo Wing sauce in the bottle!
I like hot, hot, but I definitely have a line where there are diminishing returns. For example, I used to order the Wild sauce at BW3, 2nd to the Blazens on the heat chart. I just don’t find the Blazens enjoyable.
Like I said before, if you guys like hot jerk sauce, try Busha Brownes. If you like a dry rub, try salt lick. I’d be curious to see what other people think of those. They aren’t extremely hot, but they are hot and flavorful.
The other problem I have with extreme hot sauce is it gives me violent hiccups. Kind of ruins it for me. I also do the Habenaro tabasco, expecially on hash browns, but I have to be careful otherwise it triggers the hiccups.
I completely agree with ya Pug, I was being sarcastic a tad. For me Franks is probably the most universal sauce, goes good with almost anything, where some of the others have their limitations. Wish it was hotter though. I’m going to give that jerk a try, love a good jerk.
Sriracha is good but hot sauces are like boats. You shouldn’t have just one. Like the heat of sriracha but not a huge fan of the flavor. Franks has better flavor. Tapatio has good flavor with a Mexican tint to it. Chris tuckner had a chipolta Tabasco or smoked or something like it this spring that was fantastic that I need to get a hold of.
On the hot level even need to throw in the horse radish and wasabi every once and a while.
I rotate through with favorites. I was big on Sriracha a few years ago. Still like it, but I don’t use it a lot right now. I’m big on El Yucateco Habanera Roja. The stuff burns but still has good flavor. I’ve also got a jar of homemade sauce that a coworker from Guyana recently brought home for me. That stuff is brutally hot, but it’s good!
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On the hot level even need to throw in the horse radish and wasabi every once and a while.
I don’t like wasabi but I do like horse radish. Half/half ketchup/horseradish is my go-to dipping sauce for fries. Yum.
I sort of collect hot sauces. Sri Racha is great in some applications, tabasco style stuff for others.
When it comes to habaneros, this stuff is the business:
Where do you get that, Dfresh?
Either have to order it online, go to Belize, or buy it in the Bazaar at the state fair. I bought a bottle at the fair this year.
It is made with carrots as the base, so it has a nice flavor as well as a burn.
That Marie Sharps stuff is the best. I tried it at a restaurant and had to have it. The Hot Habanero (as pictured by dfresh) is the best — great flavor. You can buy it from http://www.drchilepepper.com Shipping is steep but their prices on the sauces are pretty low. It’s totally worth ordering; just make sure you get at least two bottles or you’ll regret it!
Great input, I will try that sauce. The carrots sound like nice balance. I cant eat the inferno stuff. Well I can but I don’t enjoy it
I rotate through with favorites. I was big on Sriracha a few years ago. Still like it, but I don’t use it a lot right now. I’m big on El Yucateco Habanera Roja. The stuff burns but still has good flavor. I’ve also got a jar of homemade sauce that a coworker from Guyana recently brought home for me. That stuff is brutally hot, but it’s good!
My dad drinks this stuff like it’s a beer.
I don’t get the people who eat the “melt your face off, painful” stuff. I prefer a prefect mix of flavor and heat. Not to hot, not to mild. If it’s to hot to appreciate the flavor, what’s the point?
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