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The Very Best Hot Sauce....... - Page 6

post #76 of 182
Quote:
Originally Posted by pebblegrain View Post
tie for first: korean gochujang and Tabasco third: sambal oelek fourth: sriracha franks red hot is too salty tapatio just tastes cheap to me all the other gimmicky sauces suck too (usually combine the following concepts: "kick-ass", "southern", "louisiana", black man's face on bottle)
A most valuable opinion coming from someone who puts red hot vinegar at the top of his list...
post #77 of 182
Quote:
Originally Posted by Merlino View Post
A most valuable opinion coming from someone who puts red hot vinegar at the top of his list...

Yep. I find "flavor" to be a good way to judge sauces. Much more reliable than "is this a Black man's face on the bottle? It must be good"
post #78 of 182
Quote:
Originally Posted by pebblegrain View Post
Yep. I find "flavor" to be a good way to judge sauces. Much more reliable than "is this a Black man's face on the bottle? It must be good"

Yet you judge the bottle with the Jamaican man on it by its label. Sounds rather contradictory and silly to me.
post #79 of 182
Quote:
Originally Posted by Merlino View Post
My favourite hot sauce is Pain Is Good's Jamaican Hot Sauce: habaneros, pineapple juice, lime juice and jerk spices.



Great with ribs!

+1

I don't care how many black people they put on the bottle, "Pain is good" sauce is really good. I like to use it to kick up the heat and flavor of fresh salsas I think are too mild.
post #80 of 182
I've tried a few in this thread but I am recently obsessed with the viet chili garlic paste. That stuff is awesome. Also if I make anything fried, I like to mix soy-water-siracha. Better than the tempura sauce you can get at the azn market.
post #81 of 182
Quote:
Originally Posted by Alter View Post
Is Japanese Yuzukosho available in the US? It is great...peppers and citrus and salt.


It's super rare to find outside of Japan... but it's one of my favorite condiments of all time. With chicken, a match made in heaven. I don't even like fish that much, but I'd eat fish if I could have some yuzugoshou on the side.

.... but is it hot enough to be a hot sauce?
post #82 of 182
Honorable mentions:
post #83 of 182
Quote:
Originally Posted by impolyt_one View Post
It's super rare to find outside of Japan... but it's one of my favorite condiments of all time. With chicken, a match made in heaven. I don't even like fish that much, but I'd eat fish if I could have some yuzugoshou on the side.

.... but is it hot enough to be a hot sauce?

Completely agree....and I am also not sure if it can be considered a "hot sauce". But trust me on this Impolyt and find yourself some of this stuff: http://konohana-g.shop-pro.jp/?pid=10486232
post #84 of 182
This one is quite good for Asian-type food:

post #85 of 182
Quote:
Originally Posted by caxt View Post
+1

I don't care how many black people they put on the bottle, "Pain is good" sauce is really good. I like to use it to kick up the heat and flavor of fresh salsas I think are too mild.

spoken like a true racist, you must be proud
post #86 of 182
Quote:
Originally Posted by impolyt_one View Post

Is the middle one some sort of chili oil? If so, I have all three of these also and they're all very good. This thread is making me realize how many different kinds of hot sauces I have. I basically have one for every occasion and cuisine.
post #87 of 182
yeah that's exactly what it is, red chili sesame oil. Commonly used to top things like mapo tofu, or your cup ramen, etc.
post #88 of 182
Quote:
Originally Posted by impolyt_one View Post
yeah that's exactly what it is, red chili sesame oil. Commonly used to top things like mapo tofu, or your cup ramen, etc.

wonton soups... noodle soups, any noodle dishes.... chili oil will better it. the sucky part is when you're so used to having your noodle/soups spicy and you don't have it around.
post #89 of 182
Quite partial to the Chipotle Tabasco.

Also Valentina's a great sauce that, again, is bigger on flavor than pure heat.

That Chili Garlic stuff with the rooster on it from the first page is insane. Had that with some hot pot we recently made up and it was great, but way hotter than I would've initially thought.
post #90 of 182
I've been growing my own peppers and making hot sauces for a long time. I bottle some of it up and give it away to a few friends for Christmas and everyone keeps saying I should sell it. Perhaps I'll get around to it one of these days. One of the local restaurants keeps a few bottles of my really hot stuff on hand for those customers who say they want real hot sauce. It's rather comical watching someone eat something loaded up with my Bhut Jolokia or Savina Habanero sauce for the first time. Anyway this year I've made a hot banana/jalapeno blend, jalapeno sauce, cayenne sauce, tabasco sauce (way better than McIlhenny's watered down stuff), orange habanero sauce, savina habanero sauce, a garlic orange and savina habanero blend, and of course the dreaded ghost pepper sauce from hell. Of course I'm a bit biased but my hot sauces are the best. LOL.
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