Today, January 22, is National Hot Sauce Day

[mikethompson]

So lets talk hot sauce.

Are you a Tabasco on eggs guy? Or do you incinerate your tongue with heat?

I'm a fan of hot sauce in moderation. I'm not so much a fan of Tabasco, but this is a favorite of mine:

 

[autumnfog]

Love Tabasco.

 

[admin]

Here's a few of my favorites.

 

[Zack Miller]

I love hot sauce, but for a great standard that can go on anything with not too much heat is the smoked Chipotle

 

[briarbuck]

Truffle is foods version of Lakeland. Yuck!

Cholula is the bomb.

Also like this one. Heavy black pepper in a cayenne pepper sauce

.

 

[niblicck]

Thank you very much for bringing very important day up for us Mike. I have recently had to put my foot down and informed my wife that she has to stop buying my hot sauce that I use. She has hers that is a watered down version...lets call it postitos for sake of free advertising. The one that I grew up with eating with my chips, eggs and just generally anything that would enhance the flavor and add a pop to the dish or entree. You see mine can be purchased in mild, medium or hot. Evidently she has a disability that has taken me 26 years to figure out. Obviously she cannot read because she keeps coming home with the pucking face in the mild version. Switch the p with the f in two of the words in the previous sentance if you have read this far and that is my old standby only in the hot version.

God blesss you Mike

 

[tbradsim1]

Real Cajuns use this!

 

[mikethompson]

Thank you very much for bringing very important day up for us Mike

My service to the forum.

Here's a few of my favorites.

Sciracca sauce always had kind of a visit taste to me, but some of those others look like they are in artisanal whiskey bottles.

Real Cajuns use this!

Looks 'legit'. Too bad the hot sauce selection around here is so lacking.

 

[captainsousie]

Some great sauces here. I've had a few hundred hot sauces including The Last Dab, Da Bomb, Dave's Insanity, Mad Dog 357 and El Yucateco. Still to this day my favorite is the simple wooden cap Cholula.

Off topic though, I'm back in India and had a pizza so covered in ghost pepper that I almost couldn't eat it. I did though and my bunghole will likely pay for it for a few days.

 

[captainsousie]

View attachment 61534
Real Cajuns use this!

Dats a good un.

 

[mso489]

I love my heat, but at a certain level. I want it to bring up the flavor of food not incinerate it. It varies with the dish. Tobasco gets high points for good supply and distribution so you don't have to drive across town to some specialty place to get it. I even like North Carolina's home state Texas Pete (of all things to name it), but my wife says it's just too mild. I like to use Tobasco for cooking, to add a little edge. As my late wife's dad used to say of his fish stew, you know it's good if it makes your nose run.

 

[stokesdale]

My ass has already started to burn even though I won't take a dump until the morning...

 

[NomadOrb]

I'm a Tapatio man myself.

 

[Old School 3319]

I like Tapatio , and Franks, I also like the green Tabasco

 

[CoffeeAndBourbon]

I have started making my own fermented hot sauce two years ago. Since then I have not looked back and even started growing my own peppers. I still have to buy the bulk of my peppers. 5 pounds of whole peppers makes about 3/4 of a gallon of finished sauce for me.

I buy the bright red fresno peppers. Pretty mild so I add some of my home grown super hot peppers for added flavor and heat. I will completely de-vein them to reduce the heat and retain that great flavor.

 

[musicman]

Original Tabasco, Green Tabasco, Chipotle Tabasco, Sriracha, Cholula, and Louisiana's best are my regulars. I much prefer Crystal over Louisiana's Best but it's hard to find around here.

I'm currently trying my hand at making my own fermented Jalapeño sauce (green Tabasco). It spent the first three weeks of the new year on the counter. Now it's in the fridge. I'll let you know how it is in April.

 

[agnosticpipe]

View attachment 61534
Real Cajuns use this!

Crystal is my go to sauce, I like to drink it right from the bottle. Hot, but not too hot. We used to live by the guy that started a hot sauce business called "Mo Hotta, Mo Betta when we lived in SLO CA. back in the 1990s. He was always giving us samples of some new hot sauce he found from another place in the world. Our favorite was one call "Inner Beauty", a scotch bonnet and carrot based sauce. Fairly hot but good with fruit. Now one of my favorites is Go-Chu-Jang, a sweet, spicy Korean sauce.

 

[canucklehead]

I go through about a liter of hot sauce per week, not even exaggerating at all. Right now on the go there is Grace Hot Pepper, Calypso (scotch bonnet), some variety pack my daughter got me with a bunch of little skull shaped bottles, and a homemade sauce of intense smoked hot peppers from Ghana, garlic, black pepper, salt, lemon and malted vinegar.

 

[username]

My go to is chololula now that the local hot sauce I used to use went under. I also keep Siricha on hand as well.

 

[cshubhra]

Why bother about hot sauce - If you can have puréed Carolina Reaper or powdered Ghost Pepper.

Jokes apart ... I am still searching for a hot sauce which does not have vinegar and sugar. Till that time it is hot oil from Chinese Restaurants, birds eye green chilli pepper raw and when I am really feeling brave, the ones pictured above