Bring the heat! Favorite hot sauce?

bigride · Nov 1, 2013

So what's you favorite hot sauce? And how hot is it actually?

Personally, I think one of you geniuses should market a line of hot sauce based on gun calibers. The higher the caliber...the higher the heat. I would love me some .357 mag jalapeno hot sauce. Or how about some .44 mag habanero sauce? Or go all out with some .50 BMG Ghost Chili Sniper Sauce? Remember me when you make you millions.

Erich · Nov 1, 2013

I live in New Mexico where we love our chile. But from a bottle, give me Sriracha.

Not too hot, but enough to get you moving along with otherwise too-bland-to-eat chow.

RonJ · Nov 1, 2013

Crystal. I've tried the Insanity sauce but it's too hot for anything other than showing off!

mstuhr · Nov 1, 2013

Alabama Sunshine

Howdy,
ALABAMA SUNSHINE. We don't get it around here but I like Alabama Sunshine.
It has good flavor. I order it online.
We picked up a bottle years ago and it became my favorite.
Thanks
Mike

FishingPilot · Nov 1, 2013

My younger brother just introduced me to Jim'n Nicks Habanero sauce last week at a skeet shoot back home. I have since added it to some chili, spaghetti sauce and some curry halibut/shrimp.
http://www.jimnnicks.com/store/product/goods/sauce/

1blindref · Nov 1, 2013

Crystal and Cholula work for me.

Hillbilly77 · Nov 1, 2013

Frank's Original.
Perfect blend of heat and flavor for use on just about anything.

diamonback68 · Nov 1, 2013

I'm a Cholula fan, just right.

ImprovedModel56Fan · Nov 1, 2013

Hillbilly77 said:
Frank's Original.
Perfect blend of heat and flavor for use on just about anything.

That's the one.

BearBio · Nov 1, 2013

Cholula, Tapatio for milder stuff and El Yucateca Habanero for more bite.

I also make my own Voodoo Powder, Zombie Powder, and Haitian Death Powder. The first is a blend of home-grown chilis: Serrano, jalapeno, hungarian, one called "chili bomb" cherry tomatoes, and a little dried Bell pepper. Ground to a fine powder in a coffee grinder. About 50/50 hot versus mild(er) peppers.

Zombie powder is 50% serrano and habanero peppers, with cherry bomb and jalapeno and hot Italian making up the other 1/2.

Haitian Death Powder is 50% Habanero and 50% red (fully ripe) serrano peppers dried and powdered. I sometimes cool this down with Pakistani hot curry powder. Great on French fries with sea salt.

TAROMAN · Nov 1, 2013

Tabasco on most everything does it for me.
23 years in the Army and we never left home without it.
Such an essential item that they even started packing it with every MRE:

kozmic · Nov 1, 2013

Hillbilly77 said:
Frank's Original.
Perfect blend of heat and flavor for use on just about anything.

+ 1 on the Frank's (The king of hot sauce)
+ 1 on the Cholula (on every table at my fav Mexican joint)
+ 1 on Sriracha (any of the Huy Fong sauces)
+ 1 on the Crystal

Oh heck, I just like hot sauce!

CAJUNLAWYER · Nov 1, 2013

tabasco original

Crystal

Two entirely different sauces for different tihngs. Tabasco is just a little while Crystal is for slathering on. I find that Tabasco has a better flavor. But then again I grew up with a lot of the McIlhenny family so I am biased

When I was younger I had the pleasure of sitting at Walter McIlhenny's table numerous times for lunch and a finer gentleman one could never meet. I remember well his love for the Marines and the armed forces and how proud he was that the military included a little bottle of Tabasco in the meals.

Rick_A · Nov 1, 2013

Nothing fancy. I like Srirachia on poulry and Tabasco on everything else. My cute neighbor gave me a big bottle of Srirachia and got me into it. She's a sweetie.

puckforbrains · Nov 1, 2013

Texas Pete

Hack · Nov 1, 2013

Put me in the Original Tabasco group. In a sea of hot sauces, it's my 'go to' condiment.

Dave's Insanity is... Well insanity. That stuff is taste bud deadening HOT. I believe he's got something out that's even hotter: Ghost Pepper Jolokia Sauce

I lake Frank's Original for making Buffalo style wings. 2 cups hot sauce, 1 stick of melted butter. Toss wings and chow down.

Not a big fan of Crystal, seems a bit salty to me. But in a pinch...

Hack · Nov 1, 2013

Rick_A said:
My cute neighbor gave me a big bottle of Srirachia and got me into it. She's a sweetie.

Pics or I throw the coach's challenge flag....

ACP230 · Nov 1, 2013

My current favorite is Jardine's Texas Champagne.

Tabasco works if Jardine's isn't available. So does Frank's and
La Victoria Salas Brava. Salsa Brava was my favorite but Jardine's
displaced it.

walkin jack · Nov 1, 2013

Well I guess a lot a y'all might call me a wuss. It doesn't take a lot of heat to be all I need. But I DO love the flavor. I use jalapeno peppers in cooking but I keep it on the mild side. Just let the flavor slip through enough to taste not to steal the show (or my taste buds).

As for hot sauce I like several. Again my tastes are simple and I don't get to fancy with the hot sauce. I use tobasco for spicy drinks like Bloody Marys and Bloody Marias. I like Louisiana Red Hot for soups and stews and other "slop" dishes. And I like Pace Salsa (medium) for scrambled eggs and breakfast tacos and taco salad.

I guess you could say that hot sauce is a lot like a gun. It takes more than one kind to meet all the requirements.

Rintimtin · Nov 1, 2013

Franks and Tobasco for me.

Bring the heat! Favorite hot sauce?

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