The Very Best Hot Sauce.......

Discussion in 'Social Life, Food & Drink, Travel' started by GusW, Jan 11, 2011.

  1. impolyt_one

    impolyt_one Senior member

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    Cholula is nice, it's actually owned by the Cuervo company so it even gets out to my part of the world, and we definitely don't get the luxury of choosing between tapatio, el yucateco, etc.

    For real raunchy Mexican food, I like Marie Sharp's or Cholula -> El Yucateco verde -> El Yucateco red -> Tapatio -> Valentina

    Sambal Oelek is clutch

    There was a BBQ sauce way back in the day called Texas Best that had a really nice spice to it, and the texture was thick, not shiny and goopy like a glaze. I think they sell it still but I'm not if the recipe is the same, it seemed to disappear for many years.

    Nothing beats Frank's Red Hot for wings, and classic Tabasco (fuck their other varieties) has a place on my fridge door as well. I don't like to drown my drunk food fry-up breakfast at 3am in hot sauce, but I do need a bit of vinegar and spice on them, so tabasco does well.
     


  2. CasinoRoyale

    CasinoRoyale Senior member

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    Tabasco was the only thing my parents bought for years so I grew tired of it.

    Now I have Sriracha and Frank's, although I do like Cholula and Tapatio as well.

    I have family in Louisiana and also like Crystal but never thought to buy any.

    Haven't tried the other stuff. Never even heard of Sambal Oelek.
     


  3. P-K-L

    P-K-L Senior member

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    Adjika from Georgia.

    That is a good one - but not really hot...
     


  4. PeteZaSak

    PeteZaSak Well-Known Member

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    Marie Sharp on tacos...ohhhh yes!
    Also. A cheap Thai hot sauce called "Golden Mountain." You can find it generally at cheap road side stalls in Thailand with an order of omelet. Soooo good, you gotto try it.
     


  5. latkaguy

    latkaguy Well-Known Member

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    Lots of good suggestions here, to which I would add Bufalo Very Hot Chipotle Sauce, available at lots of groceries and almost everywhere in Latin American groceries. Has a complex, smokey taste beyond the usual heat. Great with black beans, in stews, on eggs -- practically on everything other than Black Forest Cake.
     


  6. Douglas

    Douglas Stupid ass member

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    The three that I always have stocked are Cholula, Sriracha, and sambal oelek.

    Pretty funny - I am not a chef (see my poasts in the dinner thread) nor an epicure but I have exactly these three in my refrig at all times.
     


  7. kwilkinson

    kwilkinson Having a Ball

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    Pretty funny - I am not a chef (see my poasts in the dinner thread) nor an epicure but I have exactly these three in my refrig at all times.
    I am not a chef nor an epicure either. Just a dude who likes teh spice.
     


  8. wetnose

    wetnose Senior member

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    I make my own sauce. Really easy - all you need is a few ingredients:

    1) Chilis - say 5 red chilis, approx 6" long
    2) Garlic - 2 cloves
    3) Ginger - 1" piece, skinned
    4) Say 100 ml of vinegar

    Blend, add sugar/salt to taste and add splash of lime juice if you have it.

    If you like it very hot, sub item 1 with the same volume of small birdseyes chilis.

    Make sure you wash your hands thoroughly after blending. (yes speaking from experience)

    Dynamite with chicken. Give it a try.
     


  9. jumpinjeffd

    jumpinjeffd Well-Known Member

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    ever been around indonesians?

    they actually concoct this sauce that has those tiny thai chilis (about 1cm long that is pepperspray/mace strong), soy sauce, and ketchup. for anything protein/fatty its awesome. it really just brings out the flavors where you can tell the different ingredients (weird since its so strong, but it will).

    its the thai/southeast asian variety of pepper thats actually too strong to use alone for food unless finely minced. they are easy to grow and aesthetically pleasing so you can just plant seeds into a medium pot and just water them.

    [​IMG]


    very good!!!! This is also a wonderful thing to use specifically for prawns. I usually crust them in rock salt and cook them shell and all and dip them in this sauce.
     


  10. KJT

    KJT Senior member

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    Marie Sharp on tacos...ohhhh yes!

    For real raunchy Mexican food, I like Marie Sharp's or Cholula -> El Yucateco verde -> El Yucateco red -> Tapatio -> Valentina


    Glad to see people with some sense on here
     


  11. djblisk

    djblisk Senior member

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  12. changy

    changy Senior member

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  13. GusW

    GusW Senior member Dubiously Honored

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    I'm going to go have some lunch right now and use some Cholula!
     


  14. Jack2000

    Jack2000 Senior member

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    What do you use it on besides classic Vietnamese food? Any suggestions?

    I put it on everything, eggs, chicken wings--anything you would put hot sauce on normally.
     


  15. jawzzy

    jawzzy Well-Known Member

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    What I stock: Sriracha, Cholula, and Tabasco (only for those red morning drinks). There is this Chinese place near me that makes its own hot sauce which seems basically like ground up peppers in some sort of sweet/sour base that is just the tits. Been itching to get some.
     


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