I used to have two but recently added one. I go for flavor over “heat.” I use cayenne to add heat. Don’t get me wrong these add heat but the flavor is why they are approved.
Crystal hot sauce out if Louisiana…vinegary and heat in perfect unison.
Chili Willy out of Belize … just friggin’ good
Heinies out of the Southside of Chicago…newest add, tastes like someone took yellow mustard and added capsaicin…limited utility so far to chicken but damn it’s tasty
What say you?
Im boring. Frank’s all the way for me.
But I do love me some Bajan Hotsauce straight from the island. Flavor is unreal. Im also biased. I never got into cayenne or tobasco.
Cholula
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Cholula
Deduct three points
Will also be deducting for Sriracha
.
I’m guessing you’re talking for spicing the plate, and not for cooking? My 2 go-to are:
I’m guessing you’re talking for spicing the plate, and not for cooking? My 2 go-to are:
Cooking cayenne, Tony Chachere’s or crystal
Matouks
.
Valentina
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Matouks
Added to the try list
.
Matouks
Added to the try list
Particularly delicious with chicken, pork and rice. Best if you can score a roti to pour it on.
Matouks
Added to the try list
Particularly delicious with chicken, pork and rice. Best if you can score a roti to pour it on.
Roti… the bread?
Gringo Bandito - not too spicy, but tastes good.
Marie Sharps hot habanero pepper sauce if I want a little more heat
The hottest sauce I have is 10^32k made with Trinidad Moruga Scorpion peppers.
Matouks
Added to the try list
Particularly delicious with chicken, pork and rice. Best if you can score a roti to pour it on.
Roti… the bread?
I was imprecise. I was referring to roti wrap.
https://en.m.wikipedia.org/wiki/Wrap_roti
I’m sure it would be good on the bread as well though.
Alex’s Ugly, made locally in Dorchester and all natural. They have a kiosk in the Boston Public Market and are also sold in area Whole Foods markets. Their habanero sauce is outstanding, perfect mix of heat and flavor that lasts without overpowering whatever you are putting it on.
Valentina
I love Valentinas but it’s almost not hot sauce, much like Frank’s, very vanilla for a hot sauce.
We don’t seem to get much variety of hot sauce. Gotta go to specialty stores to find anything beyond Tabasco/Frank’s/cholula etc.
Valentina
I love Valentinas but it’s almost not hot sauce, much like Frank’s, very vanilla for a hot sauce.
We don’t seem to get much variety of hot sauce. Gotta go to specialty stores to find anything beyond Tabasco/Frank’s/cholula etc.
That tingling sensation I have after putting hot sauce on… freedom
Someone brought me a bottle of Chimay Roja (muy picante) from Mexico. Sadly, ran dry two weeks ago. I definitely will buy a bottle if I find it locally.
I have 4 in my rotation depending on the dish. Sriracha, gochujang, Cry Baby Craig’s and Walkerswood Jamaican Scotch Bonnet pepper sauce. All a little bit different tasting as well as degree of heat.
Now if you want to try something a totally different I suggest Szechuan peppercorns. Grind them up and use anywhere you’d use pepper flakes. It gives a little heat but also numbs the mouth.
One of the things I got sucked into throughout this covid madness is the show ‘Hot Ones’ on YouTube. If you don’t know what it is it’s essentially an interview show with celebrities who eat wings that get progressively hotter. It sounds absurd on the surface, but it’s really well done. The host does a really great job and seeing people lose it over the hot sauce is an added bonus. Check it out if you haven’t!
With that, I got the bright idea to try to do the “hot wings” challenge and ordered the sauces they used in one the seasons. I’ll spare you the details of it all, but holy sh*t is “Da Bomb” terrible (again, watch the show and you’ll get it).
One very pleasant surprise in trying this nonsense was finding our new favorite hot sauce. It’s made by the group that puts on the show, but it’s called “Hot Ones Los Calientes” - we have been putting it on just about everything lately. You can buy it from Heatonist.com.
Let me know if you like it if you order it.
I haven’t bought a hot sauce in years. We make our own. And it gives me exactly what you want. I don’t know the recipe right off because the wife mixes it up. Essentially pickling salt, vinegar, and pureed peppers. Let them sit for several days until the liquid hits the heat you want, strain, and bottle it up. With the vinegar it is shelf stable. We make jalapeno, cayenne, tabasco, and habenero sauces. The hot is no joke, but the flavor to heat ratio means you can actually taste the peppers.
Pureeing is best done outside. Wife learned that the first year. Jalapenos went well, habeneros was like setting pepper spray off in the house. All of these peppers are hardy and produce like crazy. Given your enjoyment of cooking and cajun, I highly recommend it.