You should taste my Asian-marinated flank steak I make with this as a crucial component. Man it’s good! That stuff is AWESOME.
Wait…you put hot sauce on ice cream? What kind of a deviant are you?
I adore Gochujang, but don’t know if it counts. It’s a paste, but it quite thin and can carry some serious heat if you buy the right stuff. For those not familiar:
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It’s a Korean red-pepper-paste.
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Go to the store(all Asian stores carry many varieties) and get some.
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RIP Opal!
Anyway, does it count? I use it on all Korean food, but I also put it in my award-winning* chili.
Do you use it as a condiment? I have that same stuff in my fridge and I’ve only ever used it as an ingredient, not an add-on to an already completed dish. I think the usage may be key, but I don’t know if anyone else would agree.
Toad Sweat.
Don’t knock it until you’ve tried it. I was turned on to this stuff by our very own Qadgop.
I’ve tried many varieties over the years. My all-time favorite is a discontinued brand called Inner Beauty. As some others have expressed about their favorites, it’s not just the heat–it’s the flavor. It’s a brown, mustard-based Habanero sauce. If anyone knows of a source for this, or an identical variety, please post it.
I even tried an online recipe that claimed to duplicate it–it wasn’t the same.
My favorite everyday hot sauce now is Valentina.