What's your favorite hot sauce, and what do you put it on?

In My Humble Opinion
1

I am a big fan of hot sauce, and have been known to drench my food with Arizona Gunslinger jalapeno sauce (my girlfriend says I practically drink the stuff). I most often put hot sauce in ramen, and I have used it in canned ravioli/spaghetti (better than you think), as well as chicken sandwiches, various soups, pastas and (if I don’t get any decent salsa from the taco shop, or if I go for nuke-burritos) Mexican food.

My question to my fellow Dopers is this: What hot sauce do you use, and what food do you put it on?

2

Sambal Oelek, or Asian chili paste. Fiery hot with full-bodied flavor. Goes great with fish or chicken.

3

Love the hot sauces, but the flavor is more important than just being HOT. I like chipotle-style sauces. Or any sauce with strong flavor as opposed to heat. No particular brand, as I like to experiment with new brands when I can.

4

I am basically addicted to Yucateco Green (scroll a click or two down to see it). I put it on everything - eggs in the morning, chicken salad sandwiches for lunch, grilled meats for dinner - oh, and Mexican food, too. This stuff is very common in Mexico, but comparatively less well-known stateside. The Green is Habanero, so is very hot - before hot sauces got popular and people started going for macho distilled heat, I would’ve called this one of the hotter ones out there, now I would say it is super hot, but not stupidly hot. And it is so flavorful - wish I could put my finger on what it is - it isn’t sweet-hot like a lot of Caribbean hot sauces, not vinegary hot like Tabasco-style sauces, just flavorful and good.
Just finished lunch with it smeared all over my sandwich smack

5

Sounds delicious, I’ll have to get some.

By the way, here’s a link to the website of the company that sells Arizona Gunslinger. Hot sauce enthusiasts are encouraged to give it a try; you can order online. Their jalapeno sauce is pure gold, and they apparently have a habanero sauce too, which I must try next time I have some money.

6

Regular run of the mill Tabasco. I’ll use it just about everything. Beats using salt for flavoring.

7

Yucatan Sunshine.

It’s an habanero based sauce with a great flavor. I use it on most anything. I vastly prefer the flavor of habanero sauces to those made from jalapenos or cayanne peppers. Just be careful with it!

8

Sriracha

It is a chili/garlic paste that is incredibly versitile (I even use it in a bloody mary!). I go through a bottle every two months.

There are lots of others that I use regularly and love, but nothing gets used nearly as much as Sriracha.

9

You bet I’ll second the Sriracha suggestion! And their garlic-chili condiment is my secret ingredient when I fix a pot of blackeyed peas – but it can really go anywhere any “ordinary” chili sauce can go.

And I do love chipotle sauces.

10

I like anything with chipotle as well. Hot sauce aficionados, have you noticed all sorts of products at the supermarket are coming out in chipotle-flavored variations all of a sudden? The Tabasco chipotle sauce isn’t bad at all (although I’ll take Crystal over regular Tabasco any day).

I also like the Sriracha hot sauce, especially as a dip for fries with half Sriracha and half ketchup. And I love anything sweet-hot, like any sauces that might use mango, peach, pineapple, or other fruits. There is an Australian hot sauce that uses coconut, ginger, and garlic that is just delicious on anything, but I forget the brand.

11

I’ll vote for Tabasco’s Chipotle sauce. It’s yummy. We go thru a big bottle in our household every month or so. Also a bottle of the Tabasco green about as fast.

Sriracha is nice too.

I’ve a large collection of really, really hot sauces (Scoville 250K and up) and they’re mostly fine if you want heat, but I like flavor with it too.

Habanero pepper jelly is actually one of my faves. Hotter than most of my hot sauces, but with a lovely sweet pepper tang!

12

Man, I don’t know if I could pick one favorite. We use different sauces for different cuisines.

We probably have close to 10 bottles in the kitchen that are all used at least on a weekly basis or more.
The standard fare hot sauces are Crystal, Goya, and Louisiana. Pretty much plain old hot sauces. I use these for most dishes, especially any Cajun or Puerto Rican dishes like rice, beans, stews, soups, etc. Everyday eating, chicken, eggs, whatever.

Then there are the Mexican hot sauces. Cholula and Tapatio. I use these on well, Mexican dishes. Enchiladas, tacos, tamales, burritos, etc.

And the Tabascos.** Regular and Chipotle**. I don’t really consider Tabasco a hot sauce, I put it in its very own category – Tabasco. :wink:
I’ve got to say, the Chipotle Tabasco is amazing, and I’ve been putting it on damn near everything from burgers and hot dogs, to chicken and steak.

Frank’s Red Hot – We pretty much use this exclusively for hot wings. If I ever get around to making myself a bloody mary, I’d probably use this for that as well.

And the super hot.** Death Sauce **(Actually we have Sudden Death.) I’m not a big fan of the super hot hot sauces that offer little taste and too much heat. The Death Sauce, while definitely being a hot hot sauce (and I love hot and spicy foods and can tolerate them pretty well) is tasty. It adds great flavor to things like chili, soups, etc. I pretty much only use this one for things like that, stews, and so one, ‘one pot meals’ if you will. Just a few drops in the mix gives it a nice kick and great flavor. It’s not the kind to dump on your food. At least not for me.

13

I have a modest collection of about 120 hot sauces. I always buy one for the display and one to eat. The ones I keep going back to every time are Crystal and Sriracha. Oh, and Tiger Sauce. These go in or on just about everything.

I gotta recommend Jalapeno Pepper Jelly on Fudge Ripple Ice Cream. Qadgop, are you listening? :smiley:

14

Another vote for Sriracha here. It goes well with damn near everything.

15

Partial to Frank’s. Thanks to my time spent in central Illinois - can’t eat pizza without it. Don’t know why my pizza had never crossed paths with hot sauce prior to then. I did use liberal sprinklings of crushed red pepper prior to then, but Frank’s is much better.

16

Rochester (N.Y.)-style hot sauces. Hot and sweet, and utterly unlike anythin I’ve encountered elsewhere. Not the tabasco-and-butter of most “Buffalo wings”. The late lamented “Smitty’s” sauce (you used to be able to buy jars of this, but no longer), Country Sweet sauce, Sal’s Birdland Sauce, Boss Sauce.

You put it on chicken, of course. But I fin that it goes well with sausages, too.

17

Hmmmmmmmmmmmmmmmmm…

I’ve got the Jalapeno pepper jelly in my pantry. Now where I can find Fudge Ripple nearby on a Friday night? THAT might be the hard part!

Thanks for the tip! :smiley:

18

Or any related flavor combination. I’ve just found that Fudge Ripple works quite well. Something about chocolate and jalapeno jelly is just wonderful!

19

I did not know that jalapeno jelly went well on ice cream. There’s some jalapeno jelly for sale in the Bookstore sold by a local company headed by a UA alumni–I was going to buy that, but thought, “I have no idea what I’m going to put it on” and didn’t. I’ll definitely have to stop by and pick some up when I have more than 21 cents and a meal plan to my name :slight_smile:

20

a) Cock sauce
b) Everything.