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(Deslidefied)   Hot sauce is (mostly) good for you. Which ones are your favorites?   (deslide.clusterfake.net) divider line
    More: Interesting, Hot sauce, AIDS, Blood, Atherosclerosis, Nutrition, HIV, Slide, Uniform Resource Locator  
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666 clicks; posted to Food » on 22 Apr 2022 at 3:50 AM (9 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2022-04-22 1:12:00 AM  
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2022-04-22 2:57:47 AM  
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2022-04-22 3:16:13 AM  
Tabasco is just hot vinegar.
 
2022-04-22 3:21:50 AM  
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2022-04-22 3:28:18 AM  
I picked up some cheap stuff called "Top 'Ems" that I mistakenly thought meant "Top EMS," as in "this stuff is so hot you'll need to call EMS."
 
2022-04-22 4:00:31 AM  
I fell in love years ago. Range of heat and great flavor.
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2022-04-22 4:08:09 AM  

bostonguy: Tabasco is just hot vinegar.


Okay, I'll bite....as I'm mostly tired of this statement. (I had Messican friends say the same thing--"Tabasco is just vinegar"--but even their favorites contained vinegar.)

What 'hot sauce' doesn't contain vinegar?
 
2022-04-22 4:10:55 AM  
Probably any cayenne sauce.

I have some Pickapeppa, which is not hot but has a rather particular and complex flavour, but my NA palette has difficulty.
 
2022-04-22 4:18:46 AM  
Nice flavor, not too hot. Still love the wooden cap.

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2022-04-22 4:28:15 AM  

fastfxr: bostonguy: Tabasco is just hot vinegar.

Okay, I'll bite....as I'm mostly tired of this statement. (I had Messican friends say the same thing--"Tabasco is just vinegar"--but even their favorites contained vinegar.)

What 'hot sauce' doesn't contain vinegar?


"Tastes like" vs. "Contains" is the deal.
Well, my deal.
 
2022-04-22 4:29:07 AM  
First two posts and Crystals. Out of those three, it depends which one is on sale.
 
2022-04-22 5:19:35 AM  
Been a while since I had any in the kitchen, gotta get some more....

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2022-04-22 5:52:13 AM  
Usually Blair's.  With Scoville units in the upper six to seven figure range it brings some serious heat ... if you're dumb enough to use a lot of it.  But by being so concentrated, a little goes a long way so you can add heat to most any dish without changing the dish's flavor.
 
2022-04-22 6:16:52 AM  
I started making my own about a year ago.  Ridiculously simple to make.
 
2022-04-22 6:18:33 AM  
 Remember when this stuff was a dime or such per bottle?

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2022-04-22 6:22:22 AM  
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One more for the Cholula pile.

Short of that? Making your own is surprisingly easy. I'm aiming to make a Trinidad scorpion pepper, roast carrot, garlic and lime batch in the not too distant future. Ghost and habanero pepper varieties work pretty well in this mold, too.

/Repurposes the Cholula bottles for my own sauces
 
2022-04-22 6:26:09 AM  

Unrepentant Fool: /Repurposes the Cholula bottles for my own sauces


From your Fark handle you could call it ChoFoola.
 
2022-04-22 6:28:05 AM  

Sawdust and Mildew: I picked up some cheap stuff called "Top 'Ems" that I mistakenly thought meant "Top EMS," as in "this stuff is so hot you'll need to call EMS."


Our last cheap mustard purchase was top ems. Turns out it's just Kroger store brand. The only thing I found branded as such was my mustard and your hot sauce. I have no idea who makes them.

Frank's; for pizza, nachos, eggs, beans, etc
 
2022-04-22 6:40:00 AM  
Franks is the standard but I'm also a fan of Búfalo chipotle sauce.
 
2022-04-22 6:40:11 AM  
Maybe it won't change...

McCormick Spice Co. Buys Cholula Hot Sauce In $800M Deal

We'll see...
 
2022-04-22 6:41:11 AM  

Aussie_As: Unrepentant Fool: /Repurposes the Cholula bottles for my own sauces

From your Fark handle you could call it ChoFoola.


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I like the way you think.
 
2022-04-22 6:48:30 AM  

Unrepentant Fool: [Fark user image image 425x425]

One more for the Cholula pile.

Short of that? Making your own is surprisingly easy. I'm aiming to make a Trinidad scorpion pepper, roast carrot, garlic and lime batch in the not too distant future. Ghost and habanero pepper varieties work pretty well in this mold, too.

/Repurposes the Cholula bottles for my own sauces


You know, I have a bag of dried peppers from last year's garden. I need to make some hot sauce with them.

/slack
// busy
 
2022-04-22 6:50:46 AM  

dryknife: Maybe it won't change...

McCormick Spice Co. Buys Cholula Hot Sauce In $800M Deal

We'll see...


They were acquired back at the end of 2020, right? So far, I haven't noticed any drastic changes in quality.

And yes, "so far" is the operative phrase here.
 
2022-04-22 6:57:05 AM  
Really fell in love with El Yucateco habanero sauce the past few years.  Good on pretty much anything, and if you're the type who really only pulls out the Tobasco for breakfast fare, I recommend trying a swap.  If you don't like it too hot, the black label is more mild and has a smokey flavor.

Various Indonesian sambals fill a shelf in my fridge.  None of them taste the same, and there's practically one for every occasion.
 
2022-04-22 6:58:34 AM  
I let some jalapeños go red a couple of years ago and made my own sriracha sauce.
It was good, and to me, indistinguishable from the stuff with the rooster on the bottle.
 
2022-04-22 7:26:54 AM  
For store bought, a few months ag I found that Texas Pete makes a sriracha sauce. It's a bit hotter than the traditional rooster sauce, but doesn't trade flavor.

I've been growing my own peppers and experimenting with a habanero cayenne combination. I've got the heat down, but the taste needs something.
 
2022-04-22 7:37:10 AM  
Almost any scotch bonnet sauce.

Homerdrool.gif
 
2022-04-22 7:38:09 AM  
My favorite is the habanero one I make myself (although technically it's more a salsa than a sauce since there's no cooking in the preparation).

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All it is is habaneros, loads of fresh garlic, a carrot sometimes, honey, cider vinegar and lemon or lime juice.  Maybe a tiny bit of salt. I just eyeball the liquid ingredients until I'm happy.  It's awesome on burritos.
 
2022-04-22 7:38:18 AM  

dryknife: Remember when this stuff was a dime or such per bottle?

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Louisiana hot sauce is still pretty cheap. This is a good thing, as my wife is a lifelong devotee and goes through a 12-oz bottle every couple of weeks or so.

My favorite has long been Busha Brown's pukka hot sauce, but I was recently introduced to Trader Joe's peri-peri sauce, and, as some Farker opined in one of these threads, there is nothing better with eggs in the morning.
 
2022-04-22 7:40:47 AM  
One of my friends swears by Crystal but I haven't been able to find any near me
 
2022-04-22 7:51:48 AM  

bostonguy: Tabasco is just hot vinegar.


It's very smelly too.  There is a new kid on the block, Swamp Dragon: uses liquor as a substrate.  Bourbon, gin, vodka, rum, tequila... they're all outstanding.
 
2022-04-22 7:55:57 AM  

b0rg9: All it is is habaneros, loads of fresh garlic, a carrot sometimes, honey, cider vinegar and lemon or lime juice.  Maybe a tiny bit of salt. I just eyeball the liquid ingredients until I'm happy.  It's awesome on burritos.


That looks delicious.

I bet you would like

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I buy this by the case and put it on everything.
 
2022-04-22 8:15:05 AM  

Kornchex: b0rg9: All it is is habaneros, loads of fresh garlic, a carrot sometimes, honey, cider vinegar and lemon or lime juice.  Maybe a tiny bit of salt. I just eyeball the liquid ingredients until I'm happy.  It's awesome on burritos.

That looks delicious.

I bet you would like

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I buy this by the case and put it on everything.


Yes!  I've had almost every variety. I have their grapefruit one from a set that's unique. My favorites are fiery hot and the green one made with nopales.
 
2022-04-22 8:21:55 AM  
Came to mourn the loss of an old favorite, but OMG IT'S BACK.
 
2022-04-22 8:23:34 AM  
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2022-04-22 8:29:10 AM  
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2022-04-22 8:30:54 AM  

bloobeary: [Fark user image 341x800]


Done in one.
 
2022-04-22 8:39:28 AM  
I like Tabasco, but only on oysters, and only Tabasco. I like the Cholula too, although my favorite Mexican place has one that I assume they make onsite; it's got plenty of heat and absolutely perfect on their tacos. I go there weekly, and have collected enough "to go" cups to fill half a bottle for home use. The Louisiana brand was on the table when I was in the Army, and a few drops of that on top of SOS with two over easy eggs was daily breakfast.

Had a guy one time try to get me to try some outrageously hot sauce he had found. I don't remember the exact name, but it was something like "Rick's Rectal Rocket Fuel." There's no way I was putting that in my mouth.
 
2022-04-22 8:49:59 AM  
Tabasco on oysters.
Valentina on my pork rind and tacos
Melinda's does a good job on habenero.
There was a bar we went to in Savannah that had a really good cayenne base sauce we brought home.  Jack's Cut maybe?
I'm not limited to but still like franks on my wings
 
2022-04-22 9:00:38 AM  
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2022-04-22 9:01:33 AM  
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2022-04-22 9:11:46 AM  

cameroncrazy1984: One of my friends swears by Crystal but I haven't been able to find any near me


You can get off their website
 
2022-04-22 9:19:28 AM  
Pepper Joe's Island Hot Sauce. Wife and I enjoy it so much I make about a gallon of it every year and freeze it. SInce I grow a variety of hot peppers I play around with which ones I use in each batch for some very different flavor profiles. One batch, maybe I use regular habaneros. Another, yellow Scotch bonnet. Yet another, cayenne with a couple moruga blood scorpions. Red savina is a nice one for this too, although I de-seed some of those since they're nearly twice as hot as an ordinary hab. With white carrots and white or yellow onions you get a softer shade of whatever color pepper you're using. Purple carrots and onions make it purple. If you can't already tell, I've been making this sauce for years and years and with the variations I make it never gets old.

My main variation if you like it hot: Leave the seeds in and double the lime to help take the edge off of the extra heat.

/Don't even think of making an entire batch using 12 fully seeded Carolina reapers
//Seriously, don't.
 
2022-04-22 9:24:03 AM  
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2022-04-22 9:39:57 AM  
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lastly, Wings ETC's TNT sauce, but no image available.

Once things get into really scorching territory, I don't like it.  but the franks thick is a good general hot sauce, BW3's "Hot" is a great tasting sauce with IMO some pretty high heat (but i'm sure its weak for the chili heads), and wings etc. "TNT" is thick with better/different flavor than your average hot sauce, & also just right to me.
 
2022-04-22 9:42:27 AM  
Chili Pepper Madness has a nice Peri Peri recipe that works with about any level of heat you want.
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2022-04-22 9:44:02 AM  
Vinegar and Tabasco pepper sauce for splashing on greens. Not this brand necessarily.
Make your own if you have a garden, plus it will be prettier with various colors.

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You can keep topping it off with vinegar (up to a point)

Greens! Mmmmmmm!
 
2022-04-22 9:44:20 AM  
Still a big fan of Torchbearer Headless Horseradish.

Although tintar has me pretty well converted to Matouk's as well. Their Calypso and Scorpion sauces are awesome.

Also like Secret Aardvark.

And of course, I make my own. Pretty much always have an arbol sauce (arbol chilis, water, vinegar, salt, garlic) on hand, and pretty frequently make an oil-based serrano sauce as well. The latter is particularly awesome on fried fish tacos. Also make prik nam pla, nam prik pow, etc., as needed.

Also some experimental stuff that's turned out good: fresh ghost pepper peri peri, a decent habanero mango sauce, and while not a hot sauce, a gold kiwi + avocado salsa that turned out fantastic.
 
2022-04-22 9:46:07 AM  

andyourdog2: Chili Pepper Madness has a nice Peri Peri recipe that works with about any level of heat you want.
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Haha, that was one of the recipes I consulted for the ghost pepper peri peri. Kinda did a pick and choose of the best parts from it and several recipes from Mediterranean authors.

His Cajun remoulade recipe is pretty farkin' great too.
 
2022-04-22 10:00:36 AM  
For day to day, I like Cholula and Valencia's.

For those times I want very hot...
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/It'll put lead in your pencil
 
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