Thread: Hot Sauce. What do you use?

I have a variety that I enjoy but my go to is the tried and true....



Some others in the kitchen..

This goes on my tacos..



This in my ramen...



For my wings...



Super hot. I put it in my chili when no one is looking.



I got a few other sauces in the kitchen as well. But these are what I use the most.

rancid shite... never been a bottle in my house.

Tobasco, Franks and sriracha, but not that huoy fong shit. Too mild.




This is the shiznit right here.

^^Ah so you have no palate. Glad I am not stuck in the world of bland eating.

Originally Posted by Cujo

This is the shiznit right here.

Interesting I will look for it at my the local Asian markets.

^ I've tried the Tabasco (always a winner) and the Sri Racha, but not the others. I'll have to try them out. Love love love hot sauce.

Originally Posted by happynz

Love love love hot sauce.

Me too. My local butcher has a rather large selection on hand. In fact after the last earthquake the local hazmat team had to be called in to dispose of the broken bottles.

Originally Posted by bsnub

Hot Sauce. What do you use?

Its very rare use one, but when I do it'll be tabasco on pizza or oysters.

What do you splash it on Snub?

Originally Posted by Dillinger

What do you splash it on Snub?

Just about everything and as I mentioned above I use different ones for different foods. It's like wine pairing to food.

I put it on most things. Eggs, potatoes, soups, sandwiches. If it is savory a bit of hot sauce can't hurt imho. It really adds pop to anything bland.

Tabasco is a staple in the US and you will find it on almost all restaurant tables next to the salt and pepper here.

Tobasco is for bloody marys.
Sriracha for noodle soups...it's got that fermented sourness that adds flavour.
But for a hot dipping sauce, fresh-made nam prik. My fave is one of lime juice, finely chopped shallots, finely chopped fresh prik kee nu, fish sauce and pig's or cow's bile. In the absence of bile, in NZ I used extra strong coffee; say a teaspoon of instant granules disolved in a tablespoon of hot water. Mix by the seat of your pants to get balance. A bit of sugar may be needed if your shallots don't balance out the lime but will need to be disolved in hot water. Balanced, the mixture of sour, sweet, spicey, salty, bitter, the 4 main tastes plus spice exploding in your mouth on the BBQ meat is awesome.
I want to discover an umami additive to get all 5 tastes. Maybe fresh tomatoes pureed, or an oil such as mustard oil?

Originally Posted by Maanaam

fresh-made nam prik.

Speaking of Numb Prick...

Me, i like tabasco, others are imposters

I use this for a hot sauce. Bought a few bottles on my last trip to UK.

Use with real, real caution as it packs a punch.

^ Ah yes the famous Dave's insanity. That has graced my kitchen before.

Originally Posted by bsnub

Me too. My local butcher has a rather large selection on hand. In fact after the last earthquake the local hazmat team had to be called in to dispose of the broken bottles.

I've been there with my daughter. It's also her butcher. Had some awesome rib eyes from there last time I was in the Seattle area.

Only store bought is Habanero Tabasco. All other homemade.

Love this stuff.

Tabasco is hot as it gets in UB, going to stock up in BKK on something with more of a kick

Originally Posted by Humbert

I've been there with my daughter. It's also her butcher. Had some awesome rib eyes from there last time I was in the Seattle area.

Small world. I knew you had family in the area but to think we share the same butcher. I love the place they really have some amazing cuts of meat as well as lunch meats, sausages etc. I always walk out of there with a landjaeger in one hand and a sack full of meat.

Originally Posted by Norton

Only store bought is Habanero Tabasco. All other homemade.

I have been interested in doing this as well due to the fact that I grow a lot of peppers in my garden every year. We always have extras on hand and usually pickle or can them. Maybe you could share a recipe?

Cholula hot sauce imported into the US from Mexico. Lots of different flavors, I prefer the garlic. Great stuff. I have more being brought by a friend in January.



a variety pack.

Originally Posted by Fondles

rancid shite... never been a bottle in my house.

I cant even imagine living life without a little spice..

Not all Latin countries do spicy. When I was in Colombia earlier this year I couldn't find a sauce worthy of the descriptor "hot".

It's a bland character that describes chili sauce as 'rancid'. I'm thinking Englishman (fairy), accountant, wears socks with sandles and harumphs and tut tuts a lot. Thinks HP sauce is good.

Originally Posted by Mandaloopy

Tabasco is hot as it gets in UB, going to stock up in BKK on something with more of a kick

I like Tabasco and always keep a bottle on hand but for Mexican food it does not have the right flavor profile. Lots of good hot sauce at Villa but it's quite pricey.

If you're cooking rather than putting it on prepared food you really can't go wrong with a couple of these for an excellent 'flavour profile'.
(Didn't we have a chef posting here?)