I’m sure this has been done before but I’m bored.
If you could only have one for the rest of your life, which would it be?
If you could only have one for the rest of your life, which would it be?
Sriracha vs Cholula vs Tabasco vs Toms Red Hot
- Thread starter Colonel Angus
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Am I supposed to take this guy seriously when he didn't list Valentina?
Cholula for this guy, Sriracha is a staple though. I have a bunch of random stuff I got from Mexico (El Yucateco red and green, La Victoria, Mexico Lindo, Huichol, etc.) that I've been working through. Tabasco and Frank's Red Hot can suck it. I've never had Tom's Red Hot though... is that a thing?
Also, isn't there a hot sauce thread? Or even a thread about Hot Sauce if you dig really deep? That said, I respect your decision to ask a very pointed question regarding specific sauces.
Also, isn't there a hot sauce thread? Or even a thread about Hot Sauce if you dig really deep? That said, I respect your decision to ask a very pointed question regarding specific sauces.
Colman's English mustard.
Daves Insanity Sauce
Valentina
Sriracha
Franks for wings
Cholula always tasted "dirty" to me - fuckin nasty shit.
Sriracha
Franks for wings
Cholula always tasted "dirty" to me - fuckin nasty shit.
Still my go to sauce when I want some flavor with the burn: https://shop.bonesuckin.com/bone-suckin-sauce-/21-bone-suckin-sauce-habanero-5-oz.html
Sriracha had a supplier issue a while back, not sure if I like the newer stuff better than the old, this based on one bottle.
Isn't this about the 375th hot sauce topic?
Cholula. Everything else is somewhat, food-type specific. Cholula you can have on anything and it's good. The vinegar in Tabasco fucks up Asian food. There's something about Sriracha that doesn't meld with Mexican or Philly cheese steaks, and Tom's doesn't work with anything but 'Merican food. Cholula isn't perfect on Asian food, but it works.
Frank’s for wings, that’s a classic. But Frank‘s is also amazing on felafel and shawarma, I don’t know why. Calling it ‘hot’ is a stretch, though.
Stoney nailed it IMO
Can you actually taste the difference? The new supplier's peppers are in circulation now, so maybe, but I remember a while back people were up in arms because the sauce was "ruined", but since the peppers get fermented for a year, none of the new batch was even in circulation yet.
Sriracha is the correct answer to the question given the choices. It's good on the largest variety of foods, and the only one made with fresh peppers.
No vinegar you say?
Go home-made. - Pimenta Moida.
Go home-made. - Pimenta Moida.
How about anything that is not vinegar.
Back when I was a hardcore foodie and brewing hot sauce, I always used lime juice for the acid.
This stuff checks all the boxes for me. No vinegar. Hot, and flavorful.
I always have a bottle of that around, but I feel like all of this has been covered in the Hot Sauce thread.
lately I have been making a blend of 1/4 yucateca XXX and 3/4 Yellow Bird Habanero, it hits the sweet spot for me.
lately I have been making a blend of 1/4 yucateca XXX and 3/4 Yellow Bird Habanero, it hits the sweet spot for me.
I obviously love hot sauces that are not made with vinegar but I do love some spicy vinegar on some dishes. Got turned onto Habanero Vinegar for pulled pork or tenderloin. Basically it's a glass jar with Habaneros, garlic, ginger, green onions, salt and pepper, then filled up with Apple Cider Vinegar. If you use vinegar with the mother, then you can just keep replenishing the peppers and other ingredients as they break down and get used. This can be kept up for years developing some amazing flavor.
Back when I was bouncer sized I could eat an entire one pound, smoked, pork tenderloin drown in Habanero vinegar by myself.
Back when I was bouncer sized I could eat an entire one pound, smoked, pork tenderloin drown in Habanero vinegar by myself.
Never heard of it, but by the ingredients list, that's probably why. NEXT ?
Chipotle Cholula. The stuff is a staple in my house; I always have a least one backup bottle.
I tend to have a bottle of this, too. It's like $1.50 at WinCo.Back when I was a hardcore foodie and brewing hot sauce, I always used lime juice for the acid.
This stuff checks all the boxes for me. No vinegar. Hot, and flavorful.
one of my favorites that you can't always find is grace hot sauce. It's just cheap shit, but it's really good with plenty of heat but it builds nice and slow. It's not just like a blast of toxic death fire inferno that kills your taste buds. I got some down in Sint Maaaaarten back in the day but used it all up, and now I can't find any more. I ain't gonna pay $6 on amazon either
There is a large west indian population here, so pretty much every grocery store has an entire section dedicated to Grace products, it's great. Their cheap red hot hot sauce is pretty good, but the yellow scotch bonnet stuff....
And Grace cream soda, the clear stuff...