What's your hot sauce of choice?

[cm0002@lemmy.cafe]

Original question by: @[email protected]

[praxis_jack@lemmy.world]

I love pretty much anything by Melinda's

[setsneedtofeed@lemmy.world]

I'm partial to the Dave's Carolina Reaper sauce.

If I'm in a different mood the El Yucateco habanero sauce has great flavor.

Gochujang for cooking. Usually the T. UP imported stuff from Korea.

[gork@lemm.ee]

Trappey Joes

Excellent cayenne hot sauce.

[zorsith@lemmy.blahaj.zone]

Pretty fond of Nandos Garlic sauce, but theres also

• Djablo Power Jab (filipino - earthy and HOT)
• Burns & Mccoy - Mezcaline (warm and fantastic on a taco, not crazy hot, very flavorful)

[anamethatisnt@sopuli.xyz]

Gochujang chicken with rice and veggies in a bowl has become a default "lazy workday dish" at our place.

[death@infosec.pub]

Good ol' Sriracha because of its versatility. It goes well with so many foods.

[wirelesswire@lemmy.zip]

I recently got a bottle of Melinda's Garlic & Habanero sauce. It might be my favorite hot sauce that doesn't cost an arm and a leg.

[redeyeflightcontrol@lemmy.world]

Frank's RedHot

[shittydwarf@sh.itjust.works]

• Blair's death sauce: quite spicy and a really nice habanero flavour
• Mad dog 357: VERY spicy. Great for when you just need to pump the spice level. One drop will make your dish spicy, two drops very spicy, three drops sweating and hiccups

[ch00f@lemmy.world]

My wife got me a bottle of Da Bomb as a joke for Valentine's and I've been working through that for over a year.

[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.