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  3. What's your hot sauce of choice?

What's your hot sauce of choice?

Scheduled Pinned Locked Moved Asklemmy
asklemmy
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    wrote last edited by [email protected]
    #41

    There's this belizean hot sauce called Marie Sharp's, I get the gold one. Doesn't sting me at all, my family can't handle heat, but it does the job well enough.

    My favourite however is Salsa Macha. Can't get dried pepper where I'm at though, or I'd make it myself. Goes great with just about anything, even compound butter slathered bbq steaks.

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      #42

      I also make my own. I've tried a lot of different peppers and random ingredients. I think my favorite was a mango habanero (fermented with mango and some other goodies, also added some fresh mango at the end before blending and pasteurizing). I also made a few fun fermented sauces with those dried chilies you can get in bags from the grocery store, added some fresh ingredients like carrot and onion to get the ferment going.

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        #43

        My store bought favorites are chili garlic Cholula and the green tabasco. I also make my own (commented on another reply about what)

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        • S [email protected]

          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.

          match@pawb.socialM This user is from outside of this forum
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          wrote last edited by
          #44

          that absolutely counts

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            wrote last edited by
            #45

            suka pinakurat

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              wrote last edited by
              #46

              Good old Tobasco.

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                wrote last edited by
                #47

                A good, fresh salsa verde

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                  #48

                  El Yucateco - all of their habanero-based sauces are good. I had the black label one recently and feel like I've discovered a new favorite.

                  Kill Sauce - limited selection but really unique sauces with complex flavor profiles to balance the heat. The Habanero is exemplary, but the Carolina and Ghost versions are the pinnacle, IMO.

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                    wrote last edited by
                    #49

                    My own sauce because it's not cooked, without vinegar and hotter.

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