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#1 |
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Join Date: Jun 2008
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The most used condiment in my house is hot sauce. I don't buy ketchup because I cant think of a single scenario where it would be used where hot sauce isn't a superior alternative. If the plebians I consider my friends are visiting and desire ketchup, they can either look through the various sauce packets I've saved from restaurants or they're S.O.L.
With that being said, what kind of hot sauce is in your fridge right now? Photos encouraged. ![]() From left to right: Valentina Salsa Picante (extra hot) I always buy a big bottle of this as its usually cheap and tastes well on everything... but what kind of hot sauce doesnt? Great for eggs or potatoes. Frank's Red Hot America's favorite hot sauce, right? I'm going to go out on a limb and say that I prefer Frank's to Tobasco. It's less watery and more robust. I enjoy both, however. Marie Sharp's Habanero Pepper Sauce While not exactly coma inducing, as advertised, this Habanero Sauce is the first of this batch which will actually bring me to sweat. Great on chicken. Truff: black truffle infused hot sauce Truff is made with black truffles and has a sweetness to it similar to sriracha. I enjoy this sauce on cooked veggies, burgers, and especially portabella mushrooms. Secret Aardvark: Aardvark Habanero Hot Sauce Spicy, and a little tangy. Easily the best packaging of the sauces currently in my fridge. I also enjoy this sauce with breakfast like potatoes and eggs when Valentina simply won't do. |
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#2 |
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Join Date: Mar 2006
Location: mars attacks
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hahaha! i like this thread
SAUCES valentina (indeed. who needs ketchup?) louisiana (for the traditional vinegary cayenne. awesome with beans) (and i prefer crystal but it’s vanished lately) tabasco chipotle (1000x better than regular tabasco. it’s the best of the brand.) (glorious smoke. fantastic with fried eggs, steak, etc) frank’s red hot (buffalo buffalo buffalo buffalo buffalo) DRY/POWDERS bueno red chile powder special reserve (deep beautiful flavor, best for stews and red chile sauce, but i will even use in ice cream) bueno red chile powder hot (like the above, but more heat and less deep flavor) bueno chile piquín (these are flakes for pizza, stews, sauces, etc) cayenne pepper (more hest less flavor, essential in bloody marys) tajín (chile powder, lime powder and salt. great on fresh fruits and veggies) tajín habanero (even better) not sure if it counts, but i store paprika and smoked paprika with the powders IN JARS/PICKLED: mezzetta yellow hot peppers (like pepperoncinis, but with a kick) (also just finished a jar of sports peppers left from summer’s hotdogs. blended them into cream cheese with the radioactive relish. it was weird. ate it all). 505 green chile salsa (great for chips, or to slow cook a chicken with it and some beer in a hurry) mother in law’s gochujang marinade (try it on your next pork roast) eta: a horseradish-based “wasabi” thing FROZEN youn guns roasted red chile extra hot (inexpensive but surprisingly good) bueno autum roast green chile (probably the best tasting one but not cheap) |
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#3 |
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Join Date: Mar 2008
Location: Vienna, Austria
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My hot-sauce days are kind of over. Used to try a few every now and then though. Had Blair's After Death for a while. And way back I was really into Guilin Chili Sauce. These days I always have some Sri Racha in my fridge. I know, quite a boring choice. Also, I don't know if it qualifies as it's not super hot. But it's damn tasty and you can put it on almost anything saline or savory. I use that shit liberally. Oh, and a pal of mine recently turned me on to some british chutney infused with chili (habanero if I remember correctly). That one actually packs quite a punch, but it's also tasty as fuck. Gotta ask him again which brand it was.
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#4 |
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Join Date: Aug 2006
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I hope the text on these pictures is big enough for you to read
![]() ![]() ![]() (I actually have a different brand, but it's wasabi in a tube as well)
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#5 |
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oh haha i forgot the wasabi
although it’s mostly horseradish in my case—real wasabi is $$ so manufacturers blend it |
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#6 |
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Joe, that’s why you’re my boy. Valentina blacklabel is the best hot sauce of all time. Seriously. No other hot sauce can come close.
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#7 |
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Join Date: Mar 2006
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I don't store hot sauce in my fridge. Well, except for Frank's. I like the regular ol' Louisiana Hot Sauce, but the one I prefer lately is called Cholula. It's not terribly hot but it's got lots of flavours. It almost tastes like tomato, green peppers, and black pepper.
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#8 |
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Join Date: Oct 2018
Location: Victoria, Australia
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It's not hot sauce, but we have sweet chilli sauce in our fridge. Nothing special, just cheap Aldi stuff. But it does the job.
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#9 |
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Join Date: Mar 2006
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Huh didn't know you had Aldi's in Aus. Kind of no-frills cheap supermarket? With a lot of generic cereals?
Although one time we did get a Black Forest Cake kit for my birthday which was delicious.
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#10 |
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Actually just picked up this organic mango habanero sauce from Aldi today. I'm a slave to my poor man's trader Joe's. It's where I buy my meat as well!
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#11 |
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#12 |
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since crystal has vanished from the local markets i tried texas pete. accidentally bought the “hotter” version, which is actually great
also found out that crystal and texas pete are made with the same kind of aged peppers from CHIHUAHUA. nice! — also just noticed my valentina at home has the yellow label. what’s the black one? hmmmm.... |
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#13 |
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Black label Valentina's is hotter. Not sure I've had Crystal
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#14 | |
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Quote:
will try black next time here, read this: https://www.eater.com/2017/11/13/166...eans-louisiana |
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