Favorite hot sauce?

[rockhound]

I make a mean salsa can be as hot as I want it, recipe was ahnded down from my dad

[Graves]

Chipotle Tabasco. I know, Tabasco is usually trash but this stuff is damn good.

I can't have a Chipotle burrito without dowsing It before every bite lol. It's the only thing I've ever tried it though. For some reason I'm pretty particular on what hot sauces I use for certain things...sandwiches - cholula or shriacha (sp?), eggs - extra hot tobasco, fried chicken - Frank's, etc. So I can't say I have a favorite. I guess if I had to pick one I like on most things it'd have to be cholula.


As mentioned by Zundy, sriracha on all Asian grub...it's pretty awesome on left over (only) spaghetti too.

[ray1970]

Frank's Red Hot for me. I even keep a small bottle on my night stand. You never know when it might come in handy.

[Akyla]

Cholula and Sriracha.
But I honestly use cayenne powder on most everything. I like to add heat without overpowering the flavor of a dish.

[The Norseman]

For us southwest corner guys: Adobe Milling hot sauce made in Dove Creek

[funkymonkey1111]

Louisiana

[osok-308]

I love Siracha and lately Valentinas has been great too. Speaking of the Cheap stuff, Tapatio is a great one, but not much heat, just flavor.

Make your own. Seriously. It will come out far better than anything you can buy.

2 cups vinegar
1 cup cider vinegar
3-5 cloves garlic
1 tomato (optional)
2 tsp salt
*Bell Peppers
*Hot Pepper of choice

Take everything in a sauce pan and bring to a simmer. Keep simmering until all ingredients can easily be 'cut' with a blunt object.
Cool.
Blend the entire contents on high for 5 full minutes.
Take a shot because you deserve 1 for every hour spent in the kitchen.
Cool and store for 3 days. **Cool and store in something that can alleviate pressure. A mason jar with a loose lid will do. Point being - pressure will build in your container because of the chemical reaction going on.

*Balance your bell to hot pepper ratio depending on your heat tolerance and your flavor aim. I use a 3:1 ratio on ghost peppers to bell peppers for a medium heat. 6:1 for habanero. I prefer orange or yellow bells.

The entire operation can be done in around 30 minutes and you can tweak the recipe as you see fit.

Try it once and you won't go back to anything else!

I'll have to try this sometime soon. And I can make it as hot as I want, because the wife doesn't like hot sauce! Now, do I have to wait for the whole 3 days before trying it? Because I can be an impatient person.

I make a mean salsa can be as hot as I want it, recipe was ahnded down from my dad

So there's no chance of a random guy who likes hot sauce getting his hands on this recipe is there?

[Irving]

Thanks for posting that receipe Hood. I was always curious how difficult it would be tl make a vinegar based sauce.

[osok-308]

I hope this hot sauce doesn't make my whole house smell like vinegar.

[blacklabel]

There is also a local guy that makes his own for small restaurant that he calls Chipotle, red jalapeño and habanero.

The red jalapeño is good stuff.