What's your hot sauce of choice?

[lighttrails@sh.itjust.works]

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[trent@lemmy.ml]

Valentina. Not very hot, but I like it and use it like ketchup.

[fleebleneeble@lemm.ee]

Yellowbird Habanero Sauce,
Tapatío,
Valentina,
Sriracha.

[feelzgoodman420@eviltoast.org]

Valentina is the only true hot sauce. It makes Chalula taste like dogshit in comparison. That's how perfect it is.

[balderdash9@lemmy.zip]

Torchbearer Garlic Reaper Sauce. Well, before alcohol, hot sauce, and pain meds fucked my stomach up. Be careful kids

[jellyman@lemm.ee]

Tapatio for me.

[eldavi@lemmy.ml]

my favorite used to be a sauce named "amor" that was primarily centered around southern california and baja california.

it was a little bit like cholula, but w MUCH stronger vinegar punch to it and it makes my mouth water every time i think about it on top of chips or other snacks; sort of like frank's hot sauce if it were more sour and more picante at the same time.

the brand still exists, but their recipe changed significantly about 20-ish years ago and i've been unable to find anything like it to call my favorite.

[spidershoecult@sopuli.xyz]

Blair's Death.

Really liked one of their XB series.

[djdarren@sopuli.xyz]

A nice beef gravy. Delicious.

[stealth_cookies@lemmy.ca]

Not sure it counts as hot sauce but a chili oil like Lao Gan Ma is my favourite. Otherwise when I do use hot sauce my favourites are Hot Ones Los Calientes Rojo, Tabasco Chipotle, and Secret Aardvark.

[jarix@lemmy.world]

Funky Monkey Banana Rum hot sauce. Cant find it anymore

Queens Majest Ginger and Scotch Bonnet is fantastic

Cholula Chipotle is my go to standard since its available broadly

[kraw@linux.community]

Crystal hot sauce is my goto. Tangy and just the right amount of heat to casually throw on anything if you don't want to go into battle mode. Frank's come close. Surprised that I'm the only one mentioning Crystal.

Secret Aardvark I think would be my second goto if you aren't looking for a hot sauce with the acidity of Crystal, Tabasco, Frank's, etc.

[swelter_spark@reddthat.com]

Trappey's Bull is good. Also have a few varieties of Tabasco (jalapeno, scorpion pepper, cayenne & garlic), and some made by the students at a local culinary program.

[kindenough@kbin.earth]

My own. I lacto ferment peppers with (and or) garlic, sjalots, ginger, veg, fruit, paprika, herbs, spices. It is easy to make.

[vortexal@lemmy.ml]

I haven't tried that many hot sauces but I like hot sauces that have a good mix of both heat and flavor. What I prefer depends on what I'm eating, so sometimes I prefer Tapatio and other times I prefer (real) Sriracha. I do also sometimes use other hot sauces like the ghost pepper ranch from Wendy's when I can get them.

[gerudo@lemm.ee]

Cholula garlic, Valentina, Melinda's habenero garlic and various yellow bird.

[gerudo@lemm.ee]

I like both but for different reasons. Valentina is thick and has a very vinegar tang, great if I want a punchier mouthful of sauce like on tacos. Cholula tends to blend in with the food, makes for a more even heat, plus the variety of flavors is awesome.

[reagansrottencorpse@lemmy.ml]

Tobasco or a mild cherry hot sauce

[1hitsong@lemmy.ml]

Depends what I'm using it on.

Mambo Sauce and buffalo wing sauce for chicken.

Tabasco for eggs.

[shellbeach@lemmy.world]

BOMBA CALABRESE. Sorry, I can't say it in lowercase. It's just crushed peperoncini and oil. Yummmmm
I put it on pizza, in soup, curry, stew, I dip my cheeses and fingers in it.

Cholula for eggs but it's hard to find around here.

I'll be on the lookout for Valentina as it's been brought up often in this thread.