[Dr. Eugene Felikson]

The most used condiment in my house is hot sauce. I don't buy ketchup because I cant think of a single scenario where it would be used where hot sauce isn't a superior alternative. If the plebians I consider my friends are visiting and desire ketchup, they can either look through the various sauce packets I've saved from restaurants or they're S.O.L.

With that being said, what kind of hot sauce is in your fridge right now? Photos encouraged.

 

From left to right:

Valentina Salsa Picante (extra hot)

I always buy a big bottle of this as its usually cheap and tastes well on everything... but what kind of hot sauce doesnt? Great for eggs or potatoes.

Frank's Red Hot

America's favorite hot sauce, right? I'm going to go out on a limb and say that I prefer Frank's to Tobasco. It's less watery and more robust. I enjoy both, however.

Marie Sharp's Habanero Pepper Sauce

While not exactly coma inducing, as advertised, this Habanero Sauce is the first of this batch which will actually bring me to sweat. Great on chicken.

Truff: black truffle infused hot sauce

Truff is made with black truffles and has a sweetness to it similar to sriracha. I enjoy this sauce on cooked veggies, burgers, and especially portabella mushrooms.

Secret Aardvark: Aardvark Habanero Hot Sauce

Spicy, and a little tangy. Easily the best packaging of the sauces currently in my fridge. I also enjoy this sauce with breakfast like potatoes and eggs when Valentina simply won't do.

[!@#$%!]

hahaha! i like this thread


SAUCES

valentina (indeed. who needs ketchup?)

louisiana (for the traditional vinegary cayenne. awesome with beans) (and i prefer crystal but it’s vanished lately)

tabasco chipotle (1000x better than regular tabasco. it’s the best of the brand.) (glorious smoke. fantastic with fried eggs, steak, etc)

frank’s red hot (buffalo buffalo buffalo buffalo buffalo)

DRY/POWDERS

bueno red chile powder special reserve (deep beautiful flavor, best for stews and red chile sauce, but i will even use in ice cream)

bueno red chile powder hot (like the above, but more heat and less deep flavor)

bueno chile piquín (these are flakes for pizza, stews, sauces, etc)

cayenne pepper (more hest less flavor, essential in bloody marys)

tajín (chile powder, lime powder and salt. great on fresh fruits and veggies)

tajín habanero (even better)

not sure if it counts, but i store paprika and smoked paprika with the powders

IN JARS/PICKLED:

mezzetta yellow hot peppers (like pepperoncinis, but with a kick)

(also just finished a jar of sports peppers left from summer’s hotdogs. blended them into cream cheese with the radioactive relish. it was weird. ate it all).

505 green chile salsa (great for chips, or to slow cook a chicken with it and some beer in a hurry)

mother in law’s gochujang marinade (try it on your next pork roast)

eta: a horseradish-based “wasabi” thing

FROZEN

youn guns roasted red chile extra hot (inexpensive but surprisingly good)

bueno autum roast green chile (probably the best tasting one but not cheap)

[Antagon]

My hot-sauce days are kind of over. Used to try a few every now and then though. Had Blair's After Death for a while. And way back I was really into Guilin Chili Sauce. These days I always have some Sri Racha in my fridge. I know, quite a boring choice. Also, I don't know if it qualifies as it's not super hot. But it's damn tasty and you can put it on almost anything saline or savory. I use that shit liberally. Oh, and a pal of mine recently turned me on to some british chutney infused with chili (habanero if I remember correctly). That one actually packs quite a punch, but it's also tasty as fuck. Gotta ask him again which brand it was.

[_tunic_]

I hope the text on these pictures is big enough for you to read

 

 

(I actually have a different brand, but it's wasabi in a tube as well)

[!@#$%!]

oh haha i forgot the wasabi

although it’s mostly horseradish in my case—real wasabi is $$ so manufacturers blend it

[EVOLghost]

Joe, that’s why you’re my boy. Valentina blacklabel is the best hot sauce of all time. Seriously. No other hot sauce can come close.

[dirty bunny]

I don't store hot sauce in my fridge. Well, except for Frank's. I like the regular ol' Louisiana Hot Sauce, but the one I prefer lately is called Cholula. It's not terribly hot but it's got lots of flavours. It almost tastes like tomato, green peppers, and black pepper.

[choc e-Claire]

It's not hot sauce, but we have sweet chilli sauce in our fridge. Nothing special, just cheap Aldi stuff. But it does the job.

[dirty bunny]

Huh didn't know you had Aldi's in Aus. Kind of no-frills cheap supermarket? With a lot of generic cereals?
Although one time we did get a Black Forest Cake kit for my birthday which was delicious.

[Dr. Eugene Felikson]

Actually just picked up this organic mango habanero sauce from Aldi today. I'm a slave to my poor man's trader Joe's. It's where I buy my meat as well!

 

[EVOLghost]

a friend of mine actually has his own hotsauce.

http://www.soothsayerhotsauce.com/

[!@#$%!]

since crystal has vanished from the local markets i tried texas pete. accidentally bought the “hotter” version, which is actually great

also found out that crystal and texas pete are made with the same kind of aged peppers from CHIHUAHUA. nice!

—

also just noticed my valentina at home has the yellow label. what’s the black one? hmmmm....

[Dr. Eugene Felikson]

Black label Valentina's is hotter. Not sure I've had Crystal

[!@#$%!]

Originally Posted by Dr. Eugene Felikson

Black label Valentina's is hotter. Not sure I've had Crystal

ah this is why i use the yellow as ketchup

will try black next time

here, read this: https://www.eater.com/2017/11/13/166...eans-louisiana