My wife is from Texas and likes Franks, I like Texas Pete. We have a giant bottle of Franks. Joe
Hot Sauce
- Thread starter mudcat100
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pineappleshooter
US Veteran
Cholula - can't miss it in the store - it has a wood cap.
photocosmo
Member
I'm surprised nobody mentioned "Sriracha" sauce (asian hot chili sauce-made in L.A.). Every bit as hot or hotter than Franks, Crystal, Tobasco, Tapatio, Cholula, etc. but with a more complex flavor (IMO anway).
Maximumbob54
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There is no good saffron either.
"Rooster" Sauce? It's good but very heavy on the garlic. A welcome change from Chinese mustard on spring rolls.
I use different sauces for different dishes. Anything with eggs has gotta be Tabasco. Franks Red Hot is good on pizza and I like La Preferida on Chipotle burritos.
You guys are killing me. I'm fasting today in preparation for a colonoscopy and starving!
Another vote for Crystal's. And you can get 3 pack at Sam's for $2.17!
I like Frank's Red Hot also. It's probably even a little better than the Crystal, but Crystal is a tradition in my family. Like Alabama King corn meal. If you don't have Alabama King, you don't have corn meal.
I like Frank's Red Hot also. It's probably even a little better than the Crystal, but Crystal is a tradition in my family. Like Alabama King corn meal. If you don't have Alabama King, you don't have corn meal.
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Cholula, Siracha, and Tobasco. I make my own clear pepper sauce for putting on greens and cabbage. Siracha, to me is the bargain, big bottle, lots of "bang" for the buck.
Moonman
Member
Crystal's, Tabasco, Tapatio,
joeintexas
US Veteran
We do hotwings at least once a week here. I marinate for several hours with 3/4 cup of Franks and 1/4 cup Texas Pete, a few splashes of Tabasco and lots of minced garlic. grill em till they are well done then dunk them in the same concoction. Good eating!
DGNY
Member
Relative newcomer to this stuff. Always wondered what the attraction was. Then I couldn't pass up a ~$.54 bottle at W-M, just to 'try'. Loved it.
The brand - Crystal. Now it's a favorite for bloody marys, soups, baked beans, etc.. Still have a lot to learn on other brands.
Regards,
Dyson
The brand - Crystal. Now it's a favorite for bloody marys, soups, baked beans, etc.. Still have a lot to learn on other brands.
Regards,
Dyson
DeathGrip
US Veteran
I feel your pain,
We had a spell here where you couldn't find it anywhere.
If you have no luck I'll send you some.Just let me know.
BearBio
Member
Growing up in Los Angeles in the 50's and 60's, we ran the gamut.
Tabasco: Works great as a flavor enhancer. I use it in everything: eggs, guacamole, bleu cheese dressing, spaghetti sauce. It replaced Kitchen Bouquet. Use the green on eggs.
Cholulu and Tapatio: My basic sauces. Tapatio seems to have a little more flavor.
Yucatan Sunshine: This one puts the heat in and that "strange" (unique?) taste of Habanero peppers.
Chipotle sauces: great for that smoked, chipotle taste. Don't have a favorite=make my own. Use in chili colorado, rice, carne asada, carnitas.........
Homemade:
Stew a batch of home grown tomatoes (quartered), one yellow onion, a teaspoon of fresh chopped garlic, a can of chipotles in adobo sauce (or 2-3 reconstituted, dried chipotles),leaves from about 12" of fresh oregano, a healthy pinch of salt and cumin. crush about 1/2 teaspoon of coriander seeds and chop about 1/4 cup cilantro. shred one carrot (finely). Stew well. Strain juice. Puree solids. Thin with leftover juice (add tomato paste to thicken). Add a touch of brown sugar to sweeten to taste. That's your basic sauce. Use for enchiladas, etc.
Oh, use a cast iron pot like a Dutch oven.
Hottest I've had: My favorite dish is Camarones a la Diabla. Had it in a small marisco place on Whittier Blved in Pico Rivera. Wife said I had tears running down my face, sweat running into my eyes, off my forehead and skull (I have no hair left), and all I kept squeaking (couldn't talk) was how good it was. Had such a chili high I don't remember specifics!
Also, the green sauce (it isn't really guacamole) served on taquitoes at the stand at the North end of Olvera Street in L.A. (oh, I'm drifting off subject==but don't forget the mustard at Phillippe's a 1/4 mile north of there).
Makes me almost miss Cali.
Oh=the Original Question: yes, I use hot sauce on fried food==fries, fish, chimis, etc.
Tabasco: Works great as a flavor enhancer. I use it in everything: eggs, guacamole, bleu cheese dressing, spaghetti sauce. It replaced Kitchen Bouquet. Use the green on eggs.
Cholulu and Tapatio: My basic sauces. Tapatio seems to have a little more flavor.
Yucatan Sunshine: This one puts the heat in and that "strange" (unique?) taste of Habanero peppers.
Chipotle sauces: great for that smoked, chipotle taste. Don't have a favorite=make my own. Use in chili colorado, rice, carne asada, carnitas.........
Homemade:
Stew a batch of home grown tomatoes (quartered), one yellow onion, a teaspoon of fresh chopped garlic, a can of chipotles in adobo sauce (or 2-3 reconstituted, dried chipotles),leaves from about 12" of fresh oregano, a healthy pinch of salt and cumin. crush about 1/2 teaspoon of coriander seeds and chop about 1/4 cup cilantro. shred one carrot (finely). Stew well. Strain juice. Puree solids. Thin with leftover juice (add tomato paste to thicken). Add a touch of brown sugar to sweeten to taste. That's your basic sauce. Use for enchiladas, etc.
Oh, use a cast iron pot like a Dutch oven.
Hottest I've had: My favorite dish is Camarones a la Diabla. Had it in a small marisco place on Whittier Blved in Pico Rivera. Wife said I had tears running down my face, sweat running into my eyes, off my forehead and skull (I have no hair left), and all I kept squeaking (couldn't talk) was how good it was. Had such a chili high I don't remember specifics!
Also, the green sauce (it isn't really guacamole) served on taquitoes at the stand at the North end of Olvera Street in L.A. (oh, I'm drifting off subject==but don't forget the mustard at Phillippe's a 1/4 mile north of there).
Makes me almost miss Cali.
Oh=the Original Question: yes, I use hot sauce on fried food==fries, fish, chimis, etc.
Moonman
Member
I use Chipotle Tabasco in baked beans, along with Caramalized Onions, Celery, Yellow Mustard, Brown Sugar, Ketchup, cover top with Bacon,
sometimes add chucks of cooked sausage too.
sometimes add chucks of cooked sausage too.
BruceHMX
Member
I have been using Melindas for years. Great on everything.
Melindas :: The Original Habanero Pepper Site
Melindas :: The Original Habanero Pepper Site
OFT II
US Veteran
Isn't Texas Pete made in North Carolina? Wonder why they didn't name it North Carolina Pete?
Gamer
Member
I like most everything I eat with some pop. I prefer Texas Pete most of the time but I won't turn down Crystal, Franks, and even Tabasco.
revolvergeek
Member
Panola Pepper Company's Bat's Brew made in Lake Providence, Louisiana. It is nice and hot and has a good flavor that doesn't overpower.
cmort666
Member
I love Jamaica Hellfire Sauce, the hottest variety, which is of course no longer available in the Cleveland area (that I know of).
I also like Dave's Insanity Sauce... also no longer available.
For a while, I was buying the Tabasco brand habanero sauce... also now unavailable.
For the time being, I can still get Valentina brand habanero sauce at the local Giant Eagle.
I alternate between Tabasco brand and another no-name brand of jalapeno sauce. Chef Hans is GREAT... and now unavailable here.
There used to be an actual hot sauce store in the same strip mall where my favorite local family restaurant is located. They of course closed...
It's my contention that the average Clevelander likes no food with any more taste than the packaging in which it came. They consider mayonnaise on white bread, "spicy ethnic food".
I also like Dave's Insanity Sauce... also no longer available.
For a while, I was buying the Tabasco brand habanero sauce... also now unavailable.
For the time being, I can still get Valentina brand habanero sauce at the local Giant Eagle.
I alternate between Tabasco brand and another no-name brand of jalapeno sauce. Chef Hans is GREAT... and now unavailable here.
There used to be an actual hot sauce store in the same strip mall where my favorite local family restaurant is located. They of course closed...
It's my contention that the average Clevelander likes no food with any more taste than the packaging in which it came. They consider mayonnaise on white bread, "spicy ethnic food".
