Hot Sauce thread

[Don Flamenco]

EVERYBODY KNOWS SRIRACHA EXISTS AND THAT YOU PUT IT ON EVERYTHING, SHUT UPPPPPPPPPPPPPPPPPPPPPPPPPPP


i think i made a hot sauce thread before, but here's another

My current favorite:


I've been eating a little bit each day and I'm finally getting to the point where I can almost douse tamales in it. 


Very similar flavor (scotch bonnet and habanero are different but taste basically the same), but thicker:


Old faithful:



Huy Fong's unsung heroes that everybody should have graduated to by now:





Sambal Oelek is basically the same as the chili garlic, but a fair bit milder.  all the flavor, not too much burn.  Probably about as hot as sriracha.

[Don Flamenco]

El Yucateco is pretty good...could use a little...vinegar.       I am a vinegar whore, i'll admit. 

[fistfulofmetal]

http://store.davesgourmet.com/ProductDetails.asp?ProductCode=DATO

everyone I know swears by it. including me. it's got heat and flavor. perfect for cooking. amazing stuff.

[fistfulofmetal]

i;ve been using the stuff for years and must have built up a tolerance for it. i rub the stuff on my food like butter

[Don Flamenco]

http://www.americastestkitchenfeed.com/do-it-yourself/2011/10/how-to-make-sriracha/

There’s a commercial for hot sauce on TV with the tagline, “I put that #%*& on everything.” That’s how I feel about sriracha.

goddamnit, first fucking sentence

El Yucateco is pretty good...could use a little...vinegar.       I am a vinegar whore, i'll admit.

(Image removed from quote.) i hate that bullshit sometimes.... wheres my pepper and spices at. Less vinegar is more breh. Thats like half the reason i think traditional buffalo wings are just OK. I need layers of flavor breh.

oh, it's key for wings.  otherwise, the rest of the hot sauce, butter, chicken grease just kinda blend.  I think it's the butter's fault.  The vinegar keeps it in check, i think.

[Don Flamenco]

i see.   

there's a korean fried chicken place that makes some kind of buffalo sauce with (what i think is) huy fong chili garlic.  ate that shit once a week at least when I first moved here.

[Huff]

My grandpa and uncles make their own varieties, but datil pepper is my favority type of hot sauce

[tiesto]

Matouk's Hot Pepper Sauce is pretty amazing. I was recently at the NY Hot Sauce festival in Brooklyn and they had some delicious ones...



This one in particular kicked my ass. It starts off relatively mild and sweet, then the burn sloooooooowly hits you until it completely overpowers you. I would like to think of myself as someone who has a tolerance for spicy foods (a former Buffalo resident who tells the waitstaff at Indian restaurants to double down on the spice) but this one kicked my ass even...

[Positive Touch]

this thread

my dad always loved to grab any kind of hot sauce he could find, a trait i have now inherited. right now the hottest stuff i got in my house are some el yucateco and matouks calypso sauce, which has scotch bonnets in it. id love to taste their hottest but i can only find it when the international store around here randomly stocks it. really tho those are about as hot as i want to get; anything more and its less about taste and more about the burn.

also i gotta brag and say i have tried a ghost pepper before. it was a paper-thin slice, but it was so fuckin hot that i burned my upper lip from the air coming out of my nose. never again.

[Don Flamenco]

(Image removed from quote.)

My grandpa and uncles make their own varieties, but datil pepper is my favority type of hot sauce

hmmm, never heard of it--

Datils are similar in strength to habaneros but have a sweeter, fruitier flavor.

omg i'm in there ordering now

[Positive Touch]

ive had curries made with them. theyre just brutal. its like a slow implosion of your being. every symptom of spice; pain, tears, sniffles. it basically feels like youre going to fucking die. I have a ghost chili salsa in my fridge i can only put a small teaspoon of on sandwiches.

ill try matouks on the strength of your rec.

there used to be an indian restaurant around here that i swear fucked up my order and just dumped a shitload of crushed ghost pepper all over my food. it was by far the hottest thing i ever tasted and my words alone cannot do it justice. my cats ran from me in terror when they smelled my breath. i was a half hour late to work the next day because i was on the toilet. and it took me three fuckin days to eat it because it was so painful. the place closed a little while after that, but i wish it was still around so i could trick someone else into ordering what i got

[Don Flamenco]

anyone else have the curse of massive hiccups when they eat spicy stuff that's out of their range?   

I swear, I look like I'm having a seizure...sweaty, red face, hiccups.   can only just barely mumble "no...it's fine...it's...good" in between hiccups and more bites. 

this is why I can't eat spicy stuff in public.

[Positive Touch]

no just awful bathroom problems

[chronovore]

Old faithful:
(Image removed from quote.)

[Purple Filth]

I don't roll with Hot Sauce that much but when I do its normally scotch bonnets and habaneros

[Dickie Dee]

I never see Franks in these threads, F it, it's still my go to.

[Don Flamenco]

I never see Franks in these threads, F it, it's still my go to.

I use it when I attempt and fail to make my own buffalo wing sauce.   Pretty much the same level as Crystal, douse everything with it. 

[Dickie Dee]

that's about what i figured. i love the stuff but didn't know if people considered it the Olive Garden of hot sauces.

i like to make my own buffalo sauce from it too - i usually do about equal parts Franks and Ketchup, then a spoon or two of melted butter. I usually add some garlic powder too, it's certainly passable.

[Don Flamenco]

i think i overdo it on the butter.  ah ketchup...I never added that before, but I can see how it would make it more flavorful

[lordmaji]

My favorite is Valentina.

[fistfulofmetal]

I never see Franks in these threads, F it, it's still my go to.

You know the run-off that occurs in Ketchup if you leave it sitting for awhile? the watery ketchup?

That's basically what Franks is

[Howard Alan Treesong]

BUSHA BROWNE BITCHES

[chronovore]

That looks fancy.

[Don Flamenco]

(Image removed from quote.)

My grandpa and uncles make their own varieties, but datil pepper is my favority type of hot sauce

got a bottle of this in today, currently eating a tamale with it.  so good   

[Joe Molotov]

Low heat but it tastes delicious.

[hampster]

The wood cap makes it feel fancy

[duckman2000]

One of the best things to come out of Ann Arbor. Has a lot of flavor, not very sour and has good heat without feeling like pepper spray. Pretty much my allspice these days.

[StealthFan]

I just use sriracha.

[CrystalGemini]

My personal favorites:




Also that no-label chili oil that you find at Chinese and Vietnamese restaurants.

[Brehvolution]

I grabbed one of these over the weekend. I think I like it more than Sriracha.

[Brehvolution]

I haven't had a chance to use it much though. I stirred half a spoon full into my chicken ramen soup and a little on some pizza. Both were great!

[CatsCatsCats]

Aardvark Habanero sauce

http://www.secretaardvark.com/

[Brehvolution]

Have you tried mixing it into ground beef before you make and grill a burger?

[Brehvolution]

http://www.theguardian.com/world/2014/apr/10/sriracha-hot-sauce-public-nuisance-irwindale-california

Leave Huy Fong alone. 

[chronovore]

http://www.theguardian.com/world/2014/apr/10/sriracha-hot-sauce-public-nuisance-irwindale-california

Leave Huy Fong alone. 

Irwindale. Man, do a google street view on that city, you'll find nothing but chemical processing, and one crappy NASCAR track. They're complaining about headaches and air quality, it AIN'T the Sriracha.

[Brehvolution]

[Raban]

when I saw this thread I thought for a second that Don Flemenco came back but then I realized it's just an old thread