What's your hot sauce of choice?

[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