What's your hot sauce of choice?

[nemo@slrpnk.net]

Depends what I'm eating! Different heats for different meats, y'know?

Here in Chicago there a company called Coop Hot Sauce that makes an amazing array of sauces seasonally. Their "Unicorn Tears" is a good all-purpose hotsauce featuring fermented seranno. They had one two years ago made with habanero and pepitas that was amazing on anything with cheese.

For big brands, Yucateco is very good. Their green habanero is good in chicken soup or in mac'n'cheese. The black label aged habanero is fire on fried chicken or added to salad dressings. The 'Caribbean' roasted habanero is closest to the fresh roasted habanero salsas that the better restaurants on the West Side make in house.

With East and Southeast Asian dishes, sambal oeleck is tops. I have a soft spot for hot mustard with egg rolls, though.

[blackbrook@mander.xyz]

While I have a few in the medium, and very hot categories, what I really use a lot of is a relatively mild green sauce. I like to be able to add a lot flavor without making something crazy hot. I used to use Tabasco green, later upgraded to Cholula green, but my favorite these days is Callahan's Poblano green chili sauce. The Bronx Greenmarket is really good too.

[semi_hemi_demigod@lemmy.world]

Depends on the application. Sriracha is good on hard boiled eggs, but Texas Pete is better on Mac and cheese.

[darkishgrey@lemmy.world]

Was coming to praise the Ghost Pepper Wing Sauce. It's so good on and in so many things, but especially a chicken sandwich from a local joint we go to on Wednesdays. I look forward to that every week.

[shittybeatlesfcpres@lemmy.world]

Crystal and Sambal, depending on the dish. Tabasco if it’s gumbo or soup or whatever but Tabasco is more concentrated and I like it best as an ingredient than as a sauce.

[thesohoriots@lemmy.world]

I like High River Rogue. Not super hot (relatively speaking), somewhat sweet, fruity. I like it because it’s flavorful and an unexpected twist on what’s usually just a vinegar-plus-angry-pepper shelf.

[godort@lemm.ee]

Tapatio, Valentina's, or Cholula.

[hansolo@lemm.ee]

Home made version of Marie Sharp's with more smoke.

[baggachipz@sh.itjust.works]

Smokin’ Ed’s Unique Garlique. Garlic makes everything better, and this sauce is both tasty and really hot at the same time.

[hossenfeffer@feddit.uk]

Mahi Bhut Jolokia sauce is my go to.

[glitch@lemmy.dbzer0.com]

Melinda's Ghost Pepper sauce. Hot and delicious, available at the supermarket near me