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There are tons of sauces to chose from nowadays, but a true fan has his/her favorite. That said I tend to drift and like a different sauce from time to time. This is my current favorite. The only ingredients are aged red pepper, vinegar, and salt.
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This
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lozjm wrote:
This
I like the cayenne over the habanero. Kinda like a person who likes hickory smoked meat over mesquite. I do appreciate the wing sauces from the habanero pepper.
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I think this came up before...

Tabasco.

I keep trying others, but nothing beats Tabasco for me.

The Safeway store brand comes in second, but I haven't seen that in years.
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I'm a Cholula fan. Has the right balance of heat and taste for me.

As an aside, I traipsed all over Cholula Mexico thinking it was the Mecca of the salsa. Nope. Fine print has it bottled in the U.S. for one thing...
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UTC quote
fledermaus wrote:
I'm a Cholula fan. Has the right balance of heat and taste for me.

As an aside, I traipsed all over Cholula Mexico thinking it was the Mecca of the salsa. Nope. Fine print has it bottled in the U.S. for one thing...
Wisconsin Hot Sauce?
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Here is my entry.
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Depends on the food, but overall my vote would have to go to Frank's Red Hot.
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Cholula Chipotle.

2nd choice is Tabasco Chipotle.
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fledermaus wrote:
I'm a Cholula fan. Has the right balance of heat and taste for me.

As an aside, I traipsed all over Cholula Mexico thinking it was the Mecca of the salsa. Nope. Fine print has it bottled in the U.S. for one thing...
Yeah, Cholula is hard to beat for a rich pepper taste. Plus it has a cool wooden cap.
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monogodo wrote:
Cholula Chipotle.

2nd choice is Tabasco Chipotle.
So you like a smoky taste. Nice.
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Another vote for Frank's Red- Hot. A great balance of sweet and spicy.

My close second is Fuzzy's Butt Burnin'. http://www.fuzzysstuff.com/Fuzzys-Butt-Burnin-Hot-Sauce--Original_p_226.html

A lot of hot sauces go for "maximum burn" with no regard given to how it actually tastes/ accents your food. Fuzzy's gets it right IMO. A great accent for mexican/ southwestern food that doesn't overpower.

Best,
-Slashy
⚠️ Last edited by GoSlash27 on UTC; edited 1 time
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Any habanero sauce gets my vote. Buy the hottest you can find and use proportionately less to save $.
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Full bottles are less convincing than an empty bottle.
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breaknwind wrote:
Full bottles are less convincing than an empty bottle.
.

Yeah I drain bottles quickly. I don't like it on eggs though. Dexter was wrong.
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Jet Peddler wrote:
Any habanero sauce gets my vote. Buy the hottest you can find and use proportionately less to save $.
Heat is not flavor though. I'm not a big Tabasco fan because of that. I like Tabasco on two things.......greens and beans............
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Have to go old school and say Tabasco. It goes with everything and is hot but not tearing a new corn hole hot. Crystal is great, too. Love that on the KFC and almost anything else.

I think it has a very distinctive flavor and is one of those flavor memories that evokes a very good feeling.
⚠️ Last edited by Jesse_GT on UTC; edited 1 time
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My tastes change, but currently working through the selection from Cully's, keep going back to No1, a trilogy of Habanero, Yellow Scotch Bonnet and Bhut Jolokia chillis

http://culleys.co.nz/product/culleys-no-1/
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[quote="znomit"]My tastes change, but currently working through the selection from Cully's, keep going back to No1, a trilogy of Habanero, Yellow Scotch Bonnet and Bhut Jolokia chillis
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I like the one called "Louisiana Hot Sauce" sold everywhere and has a yellow/blue/red label. Tabasco doesn't appeal to me at all but I'll agree it's a unique taste. Mexican I like Tapatio best and it's also widely sold, Chohula is good to.
Walmart had a Malaysian Hot sauce that was heavy on cane sugar and appealed to me a lot but like they often do it disappeared after awhile never seen again. it was pricey but good stuff-I liked it on salmon patties.
We make home made ketchup once we have enough home canned whole, juiced and sauce canned from our (mostly) heirloom tomatoes. We make chili sauce some years but it's got no heat as a red sweetish sauce that's got it's own flavor not bought anywhere! I've become quite the fan of homemade ketchup which bears little resemblance to the store bought versions. The recipe we use is in the easily found Better Homes cookbook. We have made tomatillo sauce a few years-I have a Nevada Ext Service booklet that has several great recipes in it of that type but the store bought is similar and even though tomatillos are easy to grow, I like the store bought as well. Walmart has a VG one which has "Sam's name on it-comes in a short jar in the Mexican aisle.
Super hot pepper sauces and growing varieties such as ghost peppers has become a fad but I value my taste buds too much to burn them up trying to prove I'm a macho man. Jalapenos I like the mucho grande versions with less scovilles and we cook with them often. I also like sweet banana peppers and use them in place of lettuce on a BLT-mine become a BPT. When I worked with juveniles one of their predominate eating things was to go big on hot sauces, why I don't understand but we had to actually sort of reel them in or they'd go bonkers on the stuff. Salt the same thing-picture a hamburger patty cooked to brown, then turned snow white with salt! I saw it many times and we controlled their condiments.
⚠️ Last edited by Kantuckid on UTC; edited 1 time
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Maybe I'm just a Los Angeles chauvinist, but my favorite hot sauce is Tapatio, which is made in my city, with Cholula, from Mexico, as a close second.

I guess it runs in the family, as my daughter and son-in-law dressed up one Halloween as the Tapatio guy and the Cholula girl.

BTW, "Rooster" sriracha sauce is also made in Los Angeles. From the ingredients, I figured I would like it a lot, but it just doesn't do it for me. Same with any hot sauce that is vinegar-based. Just my taste.
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Regarding the Chohula girl-We were in NC taking in a BBQ festival years back and Texas Pete hot sauce folks had a large booth and were a festival sponsor.
After standing in line a good bit I was almost up to the Miss Texas Pete Girl and a free T-shirt. They closed down the line just at my magic moment and I've never quite recovered nor do I much like Texas Pete hot sauce anyway.
FWIW, is the Sunmaid raisins girl kin to the Chohula girl?
Interesting demographics article in a recent NG magazine about Hispanic populations in LA,CA and the rest of the USA.
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Kantuckid wrote:
FWIW, is the Sunmaid raisins girl kin to the Chohula girl?
Granddaughter?

I really don't have a clue, but it looks like somebody copied.

Actually, the Sun-Maid Raisins girl is a real person. Her name was Lorraine Collett Petersen. https://goo.gl/HDQPzG

And so is the Cholula girl! "Cholula is licensed by Jose Cuervo, but was started by the Harrison family, originally of Chapala, Jalisco, who now reside in Dallas, Texas. The image on the bottle is a portrait of Harrison family matriarch, Camila Harrison. She is survived by son, Roberto Harrison, and granddaughter, Callanita Harrison." https://goo.gl/GBjByF

Harrison? Peterson? Ay, que autentico!

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My old standby is Cholula.
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the one i make myself!

however, it varies season to season depending on what's growing in the garden and what may be available that particular time of year.

last season i had bushels of habaneros and my jalapenos were tiny and balls hot. so i made due with several fresca and roasted styles.

lately i've been digging on the 505 product line. their verde is damn good.

but for a straight up hot sauce, it's gotta be tapatio. close seconds and thirds would be valentina and crystal.

-g
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Louisiana Tiger Sauce is a good multiple content hot sauce but too pricey for me. Not to change complete directions but a sauce I really like is the Jerk Sauce-Walkers? from Jamaica. It's really good on a grilled pork chop.
I've often wondered as to why hot sauces get worse after having been opened awhile? The color changes and flavor backs off, no matter that they were aged in the first place and remained sealed after opening.
Those two girls-I did pretty good on that one and didn't cheat by having the packages in front of me! Chohula wins the packaging battle, hands down! I'm a wood worker/wood freak and like the little wooden knob cap but in the end I only keep it on hand cause one of my DIL's likes it at twice the price?
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These

w.
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Trader Joe's Sriracha's our current must have. Different than standard Sriracha. Has a real garlicky element. And, always have Crystal available as an alternative!
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Are you guys kidding?
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Cholula Chipotle is my favorite. A perfect BBQ sauce, my opinion.
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UTC quote
Trotter wrote:
monogodo wrote:
Cholula Chipotle.

2nd choice is Tabasco Chipotle.
So you like a smoky taste. Nice.
I go for flavor over heat. I don't see the point to too much heat.

I'm also kind of a heat pussy.
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UTC quote
dmpawley wrote:
I think this came up before...

Tabasco.

I keep trying others, but nothing beats Tabasco for me.

The Safeway store brand comes in second, but I haven't seen that in years.
Same. I love Tabasco and have never found a substitute.
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monogodo wrote:
Trotter wrote:
monogodo wrote:
Cholula Chipotle.

2nd choice is Tabasco Chipotle.
So you like a smoky taste. Nice.
I go for flavor over heat. I don't see the point to too much heat.

I'm also kind of a heat pussy.
Well, this is a topic about hot sauce. Your reply does seem strange, kind of contradictory.
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UTC quote
Between home and work, this is my current arsenal. If I was forced to choose a favorite, it'd probably be the Aardvark.

Secret Aardvark's Aardvark Habanero
Dirty Dick's Hot Pepper Sauce with a Tropical Twist
Queen Majesty Scotch Bonnet & Ginger
Hot Ones Los Calientes
Hot Ones Fiery Chipotle
Hot Ones The Last Dab - Scorpion Pepper Edition
High River Tears of the Sun
Palo Alto Firefighters XX Habanero
Palo Alto Firefighters XXX Ghost
Tabasco Original
Tabasco 150th Anniversary Diamond Reserve
Crystal
Huy Fong Sriracha
Preservation Hellfire Sriracha
O'Brothers Chipotle Habanero
Melinda's Naga Jolokia
Dave's Gourmet Ghost Pepper Naga Jolokia
Dave's Gourmet Scorpion Pepper
Ass Kickin' Carolina Reaper
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UTC quote
MichaelG wrote:
monogodo wrote:
Trotter wrote:
monogodo wrote:
Cholula Chipotle.

2nd choice is Tabasco Chipotle.
So you like a smoky taste. Nice.
I go for flavor over heat. I don't see the point to too much heat.

I'm also kind of a heat pussy.
Well, this is a topic about hot sauce. Your reply does seem strange, kind of contradictory.
My wife grew up in San Antonio.
I grew up in Wisconsin, but have lived in the D/FW area for 29 years.

I'm slowly (very slowly) adjusting to more heat, spice-wise. It used to be that Taco Bell Mild sauce was too hot for me. Now I can handle their Fire sauce.

Some salsas/hot sauces have a great combination of flavor and heat. Some are just pure heat. I avoid the pure heat ones, because I don't see the point.
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UTC quote
I make my own based on a recipe given to me by my late father. I use Ghost, Tabasco, and other peppers. Instead of "sauce", it is olive oil based. Lots of flavor (spices) and hot.
[/img]
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Worth a try
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UTC quote
Cholula here. The only thing better is Cholula Chipotle IMHO. Not that I'm super fussy, I've tried others, but I keep coming back.

I do make my own salsa, but that's another topic.

About 10 years ago we went to visit the Mexican town of Cholula while visiting family in Puebla. Looked EVERYWHERE for signs of the namesake product. Nothing. Walked all over town Crying or Very sad emoticon

They just borrowed the name.
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UTC quote
I too prefer flavor with the heat , so Texas Pete for me. Made in Winston Salem, NC, a good thing.

The first Krispy Kreme was from WS too.
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UTC quote
Tabasco Green
Green tabasco is my go to hot sauce. Also like Crystals. As an aside I love the wasabi you get with sushi. I went to the Asian market and picked up a small bottle of wasabi oil. Lately I've been putting that in everything that needs a bit o heat.
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