So what's your favorite condiment or spice that you are adding to your food?

[Omar Little]

Lately, I have gotten into the habit of sprinkling tabasco sauce on most everything I eat at lunch: salads, burgers, fries, pizza, mexican food, oysters, etc. So what's your go to condiment or spice?

[Leaffan]

Tabasco.

Or any hot sauce really. My wife thinks I'm burning out my taste buds. Whatever that means.

[emacknight]

Sriracha

Puts tobasco to shame.

[otternell]

Horseradish - yummy!
Jalapeno Jelly - divine!

It depends on the food, not everything is better with the above, just most things.

[Omar Little]

Originally Posted by otternell

Jalapeno Jelly

Great on cream cheese and crackers.

[Ellen Cherry]

Moving from IMHO to Cafe Society.

[An Arky]

It's not something I sprinkle on post-prep, but I use garlic powder in a lot of things, right up there with salt and pepper.

[Maggie the Ocelot]

Black pepper. I *love* black pepper.

I am a total wimp for spicyness, but I do love the flavor of shricha. I just can't have more than a drop of it.

[otternell]

Originally Posted by Wilbo523

Great on cream cheese and crackers.

Also absolutely heaven if you are cooking a pork loin, and just before its done, slather it in the jelly. Oh man, I am drooling!

[Bosstone]

Peanut sauce. Great for nearly anything you can think of, except maybe as a replacement for peanut butter. I was thrilled to finally find a ketchup-sized bottle of tasty peanut sauce at Costco for not much more than the tabasco-sized bottle I usually buy at the grocery store. I've been mixing up spinach, julienned carrots, and chicken for salads and tortilla wraps and just smothering it in tasty peanut sauce all week.

[Sattua]

Sriracha. There are a lot of days when having a big bowl of noodles with egg, green onion, sa cha, and Sriracha feels like taking a big breath of air, to me.

Mmmmmmmmmmm spicy hot chili goodness.

Oh, and sa cha, too. Chinese barbecue sauce. It sounds bad but it's soooo good... meaty and savory. Yum.

[silenus]

A personal mix of crushed red pepper flakes and Aleppo pepper flakes. Sriracha and Crystal are also in heavy rotation at the table.

[MeanOldLady]

Originally Posted by emacknight

Sriracha

Puts tobasco to shame.

Or as I like to call it, sock sauce.

[Drunky Smurf]

Lately it's been horseradish. I just love that fire up your nose feeling as you are eating it. It's exciting.

[TruCelt]

TruLemon. There's really very little I won't sprinkle it on. I even had to buy a box for my desk at work.

[Swords to Plowshares]

+1 for sriracha. I just tried it for the first time about a month ago and now I love it.

I also mixed up some Cajun seasoning and I've been using it a lot for homemade French fries.

[Doctor Who]

Originally Posted by Swords to Plowshares

+1 for sriracha. I just tried it for the first time about a month ago and now I love it.

I also mixed up some Cajun seasoning and I've been using it a lot for homemade French fries.

Did you say French fries? Try this: ketchup mixed with sriracha. I call it spicy ketchup round my house (I am sooooo imaginative). Just incredibly good.

[lieu]

I sure eat a lot of pico de gallo. HEB has a delicious mix, lots of lemon juice and vinegar. I put it on cottage cheese, hamburgers, cheese dip, chicken, chips, etc.

My sister actually owns a company that makes the best sweet, hot jalapenos you've ever tasted. So there's always a case around andI use them on almost everything that I do the pico.

[johnpost]

another impossible to answer what is the best questions.

in general on nonsweet foods i will use black pepper.

i will also use where it fits horseradish, chili and other hotables.

[Happy Lendervedder]

Chili powder. I've been putting that on everything lately.

And coarse sea salt. I've been putting that on almost everything lately.

[Taenia spp.]

Another vote for Sriracha. Now I can't even think about having eggs without a bit of salt, pepper, and a couple dabs of the luscious sauce.

Recently, it's been meyer lemon flavored olive oil. Having it over freshly sliced garden tomatoes with a dash of salt, maybe some aged balsamic vinegar is empyreal. Or, just the olive oil over sliced strawberries is equally divine.

[Kal]

Black pepper and paprika.

[rikc]

A page search for "garlic" only returns one result. What is wrong with you people?

[Bosstone]

Well damn. I guess I should get some sriracha.

I only ever see it at Asian restaurants, and I never actually give it a try, because the stuff I order is already flavored just how I want it. But spicy ketchup sounds goood.

[Hazle Weatherfield]

Yep, Sriracha. Also salsa, garlic, curry powder and smoked paprika.

[Chefguy]

Been using a lot of Penzey's Chili 9000 mixture. Seasoning taco mix, adding to eggs, breakfast burritos. Good stuff. Also, homemade red chili salsa on eggs.

[Mangetout]

Black pepper. There really isn't any amount of black pepper that is too much for me.

[needscoffee]

Valentina Hot Sauce.

[Qadgop the Mercotan]

Nutella. Yum!

The sweet hot sauces like Toad Sweat are fantastic on iced cream, cheesecake, etc.

Vegemite is good in soups, stews, chowders, along with being tasty on bagels, english muffins, and potato chips.

[maladroit]

I put Frank's Hot Sauce on lots of food, especially ramen noodles and french fries.

[maladroit]

Originally Posted by Doctor Who

Did you say French fries? Try this: ketchup mixed with sriracha. I call it spicy ketchup round my house (I am sooooo imaginative). Just incredibly good.

That's close to what I do for my french fries. I put a pudlle of ketchup on the plate, then float some Frank's on top of that.

[bouv]

Tabasco Chipotle sauce.

I don't care for their regular hot sauce (it's too much vinegar and heat, not enough flavor) but oh GOD DAMN is the chipotle sauce so fucking good.

[Ellen Cherry]

I've become a black pepper nut lately. Coarse-ground — fantastic! I also buy this dark gray Celtic sea salt which is truly divine on everything. Aren't I the innovator? Salt and pepper!

I also feel like such a lowbrow, but I wing onion salt and celery salt on a lot of vegetables. Try onion salt on popcorn. You'll never look back!

[Little Nemo]

Another Sriracha vote.

[Yonose]

Tapatio hot sauce.

[gallows fodder]

I don't put it in everything but I have to say I'm a fan of marjoram.

[Maiira]

I'm a fan of Frank's hot sauce. It's actually not very spicy, but it has great flavor, and it's great on wings.

Ha, maladroit beat me to it.

[pulykamell]

Originally Posted by MeanOldLady

Or as I like to call it, sock sauce.

Did you mean "cock sauce" (for the rooster on it--it's also known as "rooster sauce") or am I missing something else blindingly obvious?

Anyhow, Sriracha is good, but so is Tabasco. Different uses for each hot sauce. Apples and oranges. But, yes, Sriracha is probably the more versatile of the two.

I've really become quite enamoured with allspice as of late, especially when combined with habanero or Scotch bonnets, for that Jamaican flavor it imparts.

But my most usual-go-to-condiment is a bottle of El Yucateco red or green habanero sauce.

[Leiko]

Huy Fong Chili Garlic sauce. It's the from same company as the original American style Sriracha, and even though I love Sriracha, I like this stuff even more. If I'm eating pizza at home, you can bet it's going to be topped with sour cream mixed with Chili Garlic sauce.

My favorite teriyaki joint puts little cups of Chili Garlic with every takeout dinner, either the same brand or one really similar, so sometimes I don't even have to buy my favorite red magical sauce.

(Also good in: marinades. On bananas. Mix with just about any creamy/oily base as a dip- I bet it would make a great "fusion" guacamole. On steamed or stir fried vegetables. Or eggs. Or anything.)

[lindsaybluth]

Penzey's Sandwich Sprinkle.

Also, 1 part malt vinegar to 2 parts ketchup is damn near nirvana. Started doing this at Five Guys.

[evilbeth]

A couple of summers ago I ate at a seafood joint that served a special dipping sauce for their popcorn shrimp that was delicious. Turns out it was just homemade ranch dressing with Sriracha mixed in. I know that sounds gross and honestly, I would never have tried it myself knowing what was in it but it was really good.

I have been adding Worcestershire sauce to so many foods recently as just a final topping. I have also been adding black rice vinegar to a lot of my cooking. It is awesome in homemade barbecue sauce.

[Lynn Bodoni]

Salt and hickory smoke salt. When cooking meat, I don't consider it complete unless I cook some onion and/or garlic in with it.

[Superhal]

Powdered black pepper.

Garlic salt.

[Jormungandr]

Tapatio Hot Sauce. It's not really spicy to me, but just enough for taste. All I taste in Tabasco is the vinegar and the sugar in Sriracha.

[MrDibble]

Smoked or Honeyed Balsamic reduction.

[MeanOldLady]

Originally Posted by pulykamell

Did you mean "cock sauce" (for the rooster on it--it's also known as "rooster sauce") or am I missing something else blindingly obvious?

No, you got it. The word "rooster" isn't as titillating. I've gotten so used to calling it cock sauce, I have to watch myself around people I don't know. Imagine being in a grocery store, not being able to find Sriracha and blurting out to someone who works there, "Hey, do you guys have co-- err, I mean, do you guys have Sriracha?"

[Balance]

For sprinkling, garlic or fresh-ground black pepper.
For spreading, minced horseradish.
For cooking (in non-sweet dishes), summer savory.

[purplehorseshoe]

I thought y'all would like to know that I was in this thread an hour before hitting the grocery store, and came home with our household's first bottle of sriracha, inspired by all of you.

Judging from Mr. Horseshoe's reaction, it won't be the last.

[silenus]

Try sriracha drizzled over cream cheese as a dip. Or use Pickapeppa Sauce. Endless possibilities.

[lindsaybluth]

Originally Posted by MrDibble

Smoked or Honeyed Balsamic reduction.

Go on. Is it bottled or how do you make it?