The thread about peppers has inspired me to post about some of my favorite hot sauces. 8)
First up is a sauce that I don't consider hot but newcomers to hot sauces will. This has a wonderful flavor despite its low level of heat and is fantastic on seafood, chicken and other bids. One of my favorite dishes is a very simple one my wife makes. It's tuna, mayo, diced onions, and a bit of cilantro on a tostada drizzled with this sauce.
Valentina:
Next is a carrot based habanero hot sauce that sadly is not available online. I pick up a few bottles at the Bit & Spur restaurant that makes every time I visit Zion Park. The carrots have a natural sweetness that really plays of the heat of the habanero nicely. I'm currently looking for alternate to this one that I can order online. If I find one I'll let everyone know.
Fire Lizard Hot Sauce:
Next is a homemade one my friends from Mexico bring me when they visit. I'm not sure what all is in this but it has an oily texture. With a small amount there is good flavor but I never really notice any heat. Add more of this stuff, however, and it's like flipping a switch from mild to lava.
Homemade:
This last one is mustard based with ghost pepper bringing the heat. This one might not be for everyone. Not because of the heat but because of the mustard base flavor. The best I can describe it is heinz 57 in flavor with insane heat. Growing up I used to go almost weekly to a cheap buffet with my parents were I would dunk all-you-can-eat, breaded, fried shrimp in hienz 57 to my hearts content so I have a soft spot for the 57 stuff and this sauce really satisfies it but brings heat to the party.
I'm somewhat of a bratwurst aficionado and this stuff absolutely sings on a good brat. I'll eat any brat but my favorite are these: https://www.alaskasausage.com/German-Brand-Bratwurst.aspx
Hellhound:
P.S.
I'm going to go ahead and mention 2 more sauces.
First is Sriracha since it is a fantastic sauce however I find it better to cook/mix into the dish rather than as a topping. Sushi being an obvious exception to that.
Second is Tabasco. But I really only care for this on oysters. It's like a person can't put enough of this stuff on oysters and no other sauce seems to work as well for this application.
I would love to hear about everyone else's favorite sauces. Hot sauces aren't as bad as PAD or TAD but I've definitely got some sort of acquisition order for the stuff.
First up is a sauce that I don't consider hot but newcomers to hot sauces will. This has a wonderful flavor despite its low level of heat and is fantastic on seafood, chicken and other bids. One of my favorite dishes is a very simple one my wife makes. It's tuna, mayo, diced onions, and a bit of cilantro on a tostada drizzled with this sauce.
Valentina:
Next is a carrot based habanero hot sauce that sadly is not available online. I pick up a few bottles at the Bit & Spur restaurant that makes every time I visit Zion Park. The carrots have a natural sweetness that really plays of the heat of the habanero nicely. I'm currently looking for alternate to this one that I can order online. If I find one I'll let everyone know.
Fire Lizard Hot Sauce:
Next is a homemade one my friends from Mexico bring me when they visit. I'm not sure what all is in this but it has an oily texture. With a small amount there is good flavor but I never really notice any heat. Add more of this stuff, however, and it's like flipping a switch from mild to lava.
Homemade:
This last one is mustard based with ghost pepper bringing the heat. This one might not be for everyone. Not because of the heat but because of the mustard base flavor. The best I can describe it is heinz 57 in flavor with insane heat. Growing up I used to go almost weekly to a cheap buffet with my parents were I would dunk all-you-can-eat, breaded, fried shrimp in hienz 57 to my hearts content so I have a soft spot for the 57 stuff and this sauce really satisfies it but brings heat to the party.
I'm somewhat of a bratwurst aficionado and this stuff absolutely sings on a good brat. I'll eat any brat but my favorite are these: https://www.alaskasausage.com/German-Brand-Bratwurst.aspx
Hellhound:
P.S.
I'm going to go ahead and mention 2 more sauces.
First is Sriracha since it is a fantastic sauce however I find it better to cook/mix into the dish rather than as a topping. Sushi being an obvious exception to that.
Second is Tabasco. But I really only care for this on oysters. It's like a person can't put enough of this stuff on oysters and no other sauce seems to work as well for this application.
I would love to hear about everyone else's favorite sauces. Hot sauces aren't as bad as PAD or TAD but I've definitely got some sort of acquisition order for the stuff.