Encona hot sauces are some of the most readily available in the UK, reasonably priced, and they generally slap
Tapatio for me.
Tapatio goes with everything!
-Homemade garlic cayenne hot sauce.
-Frank’s Red Hot. I put that shit on everything.
-Cholula for Mexican food.
I use Franks and Franks wing sauce a lot.
I live in NM so we have New Mexican Food, for that it comes pre covered in green or red chile.
Cholula garlic, Valentina, Melinda’s habenero garlic and various yellow bird.
Valentina. Not very hot, but I like it and use it like ketchup.
Try the black label if you want a bit more heat.
Oh man, how has nobody mentioned cholula? I can’t even use other sauces except for siracha.
I came here to mention Cholula. Glad someone did. Its just the right flavor and spice imo
It truly is fantastic. I put it on everything, pizza, breakfast burritos, tacos…whatever. I snag packets of it for free at the local store because I’m a broke ass lol.
Absolutely it is godly on frozen pizza. Quik trip has ot on packets
Really depends on the food and mood. Anywhere from basic crushed red pepper, Crystal, to ludicrous level stuff with ghosts and reapers.
I don’t use nuclear stuff as much due to intestinal stuff as I’m getting older though.
Also, for any upcoming spice hounds, pickle juice works very well to kill the burn, if you like pickles.
A good, fresh salsa verde
Aardvark Habanero and Renfro’s Habanero Salsa. I just really like habanero, okay?
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.
I go for salsas and chunky condiments (e.g. black bean chilli crisp, hot Indian chutneys) than just a liquid hot sauce, even then it’s sriracha.
That depends. For pizza and Asian cuisine, Sriracha. Special shout-out to Underwood Ranch specifically, because that shit is top tier. For everything else, chipotle Tabasco. When that goes on sale, I buy a few bottles because I know I’ll go through it lol.
I bought a restaurant sized container of the Chipotle Tabasco a few years ago. Turns out that might be a bit too much for a single person to get through in a reasonable amount of time.
Sriracha on pizza, you’re my kind of people.
I actually had somewhat of a dependency on sriracha at one point in my life. I was working at a summer camp, and the food being kinda bland I brought in a bottle of sriracha one day. Then a few others did the same. At the end of the summer, we were basically daring each other to douse our meals in unholy amounts of that rooster’s sauce.
It took me three weeks after the job ended to be able to taste anything that didn’t have sriracha on it.
Yellowbird Habanero Sauce, Tapatío, Valentina, Sriracha.
El Yucateco Mayan Recipe
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.
