Hot Sauce ... Is It All The Same? Hell No!

What is your hot sauce? ... listed alphabetically

  • Cholula

  • Franks

  • Louisiana

  • Sriracha

  • Tabasco

  • Tapatio

  • Texas Pete

  • Other ...


Results are only viewable after voting.

NCFubar

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I went to get my hot sauce out of the cabinet tonight only to find another brand. My wife said “just use that it’s all the same”. I tried calmly to explain it is NOT all the same much like she has to have a specific wine ... didn’t go over well. Guys, am I wrong? And I right! If so what is your hot sauce?
 
ALL OF THEM! I WANT ALL OF THEM Current favorite is El Yucateco Chipotle - but I can go thru some Sriracha and Texas Pete too. Tapatio is good, and Cholula Chipotle, yum. Valentina is good on fish tacos and eggs. Bring it!
 
Just had some Tapatio on my eggs a few minutes ago.
 
Valentina on most Mexican, Tabasco on eggs, in chili or in some soups etc. Franks and Crystal is good to make hot wings with.
 
I’ve been in a Tapatio kick lately. My favorite is Himihead. It’s made in Burlington and I’m out, I need @Crazy Carl to pick me up a bottle from the gas station in Saxaphahaw next time he comes out to a lunch meet.
 

This is good stuff right here. They also make a black pepper version that is one of my favorites. It's not super hot but has a nice peppery flavor that goes well with lots of food. There are 4 or 5 kinds that I've tried from them and I've liked them all.

OP, you are 100% correct that hot sauce is not all the same. They are different and have different uses and some just don't get it done.
 
Crystal is my favorite, and there's always some Sriracha on the shelf, too.
 
I’ve been in a Tapatio kick lately. My favorite is Himihead. It’s made in Burlington and I’m out, I need @Crazy Carl to pick me up a bottle from the gas station in Saxaphahaw next time he comes out to a lunch meet.

I gotchoo bro. Gimme a week or 2 & I'll make that happen. Curious to try it out myself (& see what kinda fun beer they have in the cooler).
 
I gotchoo bro. Gimme a week or 2 & I'll make that happen. Curious to try it out myself (& see what kinda fun beer they have in the cooler).
It’s their “house” hot sauce. The one sitting at all the tables.
 
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Someone on the forum turned me on to that. Might have been you. It really has a great flavor.
I need to try some of that. I like to have an assortment around but tapatio is my fallback always.
 
I have so many... The basics...

Chalula for eggs/huevos rancheros

Valentina and Yucateco Habanero (green) for Mexican food, though I like all the Yucatecos.

Texas Pete for pulled pork and general hot sauce

Frank's (with butter and apple cider vinegar) for Buffalo wings

Sriracha and hot chili oil for non-japanese, Asian food.

Any number of specialty and homemade sauces for whatever...


I don't care for Tabasco, tapatio, or crystal. Don't like the taste of Tabasco and the other two are just poor substitutes for Texas Pete...
 
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This is good stuff right here. They also make a black pepper version that is one of my favorites. It's not super hot but has a nice peppery flavor that goes well with lots of food. There are 4 or 5 kinds that I've tried from them and I've liked them all

Black label reserve is the stuff you are talking about. Tasty stuff.
 
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All of the above.

Franks is the original wing base and has less sodium than some.

Tabasco on Jambalaya and some cajun foods.

Tapatio and Cholula on Mexican. Valentina’s is good too.

Dave’s Insanity is good to add a kick without changing flavor

Scorned Woman for a peppery heat.

Cajun Garlic for a tiny bit of spice with some garlic

Chipotle Tabasco is good to make a Chipotle wing sauce mixed with butter and Frank’s

Pucker Butt Voodoo Prince Death Mamba for awesome wings. Similar to Scorned Woman, but hotter and less pepper.

So basically whatever the heck you like. It’s a lot like beer to me. There is a time and place for almost everything.
 
All of the above.

Franks is the original wing base and has less sodium than some.

Tabasco on Jambalaya and some cajun foods.

Tapatio and Cholula on Mexican. Valentina’s is good too.

Dave’s Insanity is good to add a kick without changing flavor

Scorned Woman for a peppery heat.

Cajun Garlic for a tiny bit of spice with some garlic

Chipotle Tabasco is good to make a Chipotle wing sauce mixed with butter and Frank’s

Pucker Butt Voodoo Prince Death Mamba for awesome wings. Similar to Scorned Woman, but hotter and less pepper.

So basically whatever the heck you like. It’s a lot like beer to me. There is a time and place for almost everything.

You sound like a fellow aficionado... I have Dave's and Scorned on my shelf now.

Ever try Jamaican Hellfire Sauce? Wicked hot but so tasty ..

Secret Aardvark makes some tasty stuff too...

And if you dig South American grub, a Columbian friend turned me on to one called Aji. It's a Peruvian yellow pepper sauce he puts on his charcoal chicken. Yummy...
 
You sound like a fellow aficionado... I have Dave's and Scorned on my shelf now.

Ever try Jamaican Hellfire Sauce? Wicked hot but so tasty ..

Secret Aardvark makes some tasty stuff too...

And if you dig South American grub, a Columbian friend turned me on to one called Aji. It's a Peruvian yellow pepper sauce he puts on his charcoal chicken. Yummy...

Those sound good. I have some Ghost Pepper Jerk that is truly evil for my tastes. But that is using it as a post cook wing sauce. Used as a jerk marinade it is very hot, but good. I love me some jerk. I actually really like Buffalo Wild Wings Caribbean Jerk Wing Sauce. I ordered a case from them a few years ago.
 
You guys are proving my point exactly! I list some basic ones on the grocery shelf but half the responses so far are “other” so taste in hot sauce is like wine ... even more so when you take into account those who list different sauces for different foods like the red wine for beef and white wine for fish type thing my wife tries to teach me about but I’m a knuckle dragging beer drinker (and single malt).
 
Those sound good. I have some Ghost Pepper Jerk that is truly evil for my tastes. But that is using it as a post cook wing sauce. Used as a jerk marinade it is very hot, but good. I love me some jerk. I actually really like Buffalo Wild Wings Caribbean Jerk Wing Sauce. I ordered a case from them a few years ago.

If you like jerk definitely check out Secret Aardvark and Jamaican Hellfire. That's a marinade made for you...
 
I like the flavor more than the heat. Tabasco and Cholula are my favorites.
 
Another new favorite of ours. Slice up the peppers, sauté with onion, garlic & butter until onions translucent. Place in small Tupperware & freeze for later. We’re using like a relish on top. This is the last one of @ 3/4 gallon. We were able to enjoy that fresh pepper taste all winter long.
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Depends entirely on what I am eating and what kind of spice I'm in the mood for.... I like variety.

The Linghams extra spicy makes a excellent wing sauce.

The volcanus is if I'm wanting to kick my pallet in the crotch.

The $0.89 Red Pepper sauce from Lidl tastes like Frank's Red Hot used to.
 
Another new favorite of ours. Slice up the peppers, sauté with onion, garlic & butter until onions translucent. Place in small Tupperware & freeze for later. We’re using like a relish on top. This is the last one of @ 3/4 gallon. We were able to enjoy that fresh pepper taste all winter long.
View attachment 146754

I ate some similar to that once at a Thai restaurant, however it was ground up much finer and I am pretty sure that I remodeled my whole stomach and GI tract over the course of the next week...it was delicious in a giant bowl of green curry
 
If you add a little honey and blend that with about 12 habaneros you’ll have a nice wing sauce.
Ouch!
I ate some similar to that once at a Thai restaurant, however it was ground up much finer and I am pretty sure that I remodeled my whole stomach and GI tract over the course of the next week...it was delicious in a giant bowl of green curry
At the end of last years growing season the hurricane knocked over almost all the pepper plants. So we improvised and it’s been a real winner.
Egads you’ve a sauce investment! I cleared most of mine out except a few favorites.
I’m not a fan of sweet+savory (most bbq sauces), this stuff has a bite for store bought.
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I never 'add' any hot sauce to what I am eating, but use it when cooking. I'm not after the heat, but the flavor, and I use Texas Pete. I have tried others, and they don't have the flavor I like.

Adding most condiments to food is really a sign the food isn't worth eating to begin with, and you need better recipes, or need to eat somewhere else.
 
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I just posted ghost peppers over in the Free section if anyone wants to make some hot sauce.
 
Adding most condiments to food is really a sign the food isn't worth eating to begin with, and you need better recipes, or need to eat somewhere else.

I'm sorry. That's a ridiculous statement. Adjusting flavor profiles, texture and mouth feel, heat, complimentary/balancing flavors is a cornerstone of cooking. Layering flavors goes beyond what you cook into the food. Condiments are a type of sauce. Sauces are fundamental to food. You don't use ketchup or mayo on fries? Or mustard on a burger? Hot sauce on wings? Those are just a few pedestrian examples. Bechamel, demiglace, chutneys, etc... Ever heard of gravy? That's a sauce/condiment. Chili? On burgers and dogs? That's a condiment too. Your assessment that condiments are for bad food doesn't hold water. If you're a troglodyte that eats steak well done, covered in ketchup and A-1 that's a different story...
 
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Simply the best flavor of em all.....
Used in more Mexican kitchens throughout the SouthWest than all of the others..
A staple since the 1930's.....

El Pato_ Salsa De Chile Fresco Sauce, 734 oz - Walmart.jpgAmazon_com _ El Pato Mexican Hot Style Tomato Sauce ___(1).jpg
 
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By the way, I make my own hot wings. My sauce is super simple, but delish. Butter and Pete. I amount of Pete I add depends on how hot I want it. Usually my mix is 5 t0 6 tbsp of Pete to 1 stick of butter. I would like to find a thickening ingredient that will help the sauce to stick better, without changing the taste of the sauce. I tried cornstarch, but not too impressed. So far honey works best, but does change the flavor somewhat. Any suggestions would be appreciated. THANKS!
 
By the way, I make my own hot wings. My sauce is super simple, but delish. Butter and Pete. I amount of Pete I add depends on how hot I want it. Usually my mix is 5 t0 6 tbsp of Pete to 1 stick of butter. I would like to find a thickening ingredient that will help the sauce to stick better, without changing the taste of the sauce. I tried cornstarch, but not too impressed. So far honey works best, but does change the flavor somewhat. Any suggestions would be appreciated. THANKS!
Tapioca or gelatin?
 
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