Favorite hot sauce

[BucklingSpring]

LoL my dinner tablelically correct statement is - Hot sauce is like credit.

I always put hot sauce on pizza even though I always regret it later in the bathroom.

[Lanx]

http://compare.ebay.com/like/111131257077?var=lv&ltyp=AllFixedPriceItemTypes&var=sbar

i have a bag now, tastes great (it is rare)

[SpAmRaY]

http://compare.ebay.com/like/111131257077?var=lv&ltyp=AllFixedPriceItemTypes&var=sbar

i have a bag now, tastes great (it is rare)

They weren't that great to me. But the cheesy garlic was pretty good.

[ping111]

Can't go wrong with Sriracha sauce!  To me, it has a more immediate spice and better overall flavour than most tabasco or other hot sauces.

[insilica]

I like Encona



Otherwise I make my own, a mixture of hot peppers + olive oil + vinegar and when I make a large batch, tastes great when aged.

[nilpt]

Limited edition lays chips...
I don't think we have this around my part of the globe 
I'll get some Sriracha next.

http://compare.ebay.com/like/111131257077?var=lv&ltyp=AllFixedPriceItemTypes&var=sbar

i have a bag now, tastes great (it is rare)

[iri]

is there a tabasco sauce less sour than mc. ilhenny red?

[nubbinator]

is there a tabasco sauce less sour than mc. ilhenny red?

Never tried that, but the Jalapeno Tabasco sauce is good.  I use it on pizza.

[keymaster]

Louisiana Hot Sauce

[Techno Trousers]

I'm a bit late to this party, but not for lack of enthusiasm, just didn't get around to posting here.

I don't like the sauces with vinegar as a top ingredient (I prefer to taste the chiles, not the vinegar), so that leaves out tabasco and most of the other "Louisiana" style sauces. Instead I go for some of the previously mentioned ones like:

Sriracha
El Yucateco
Pico Pica
Tapatio

And my personal current favorite, Mezzetta California Habanero Hot Sauce Twist and Shout. Tastes awesome on my morning omelette!

[JPG]

I have a question for you all hot sauce/chilly lovers! Early this summer, at my grocery, they were selling some chilly plants. After like 2 weeks, they were starting to be in a bad shape so they put them for sale for 1$ and I could not resist buying one. But I managed to save the plant and in fact it grew very very well. But now I have around 40 chilly (I don't even know which kind, but they are like 2 inch long and they were green but now they are turning a bright red). They are hot chilly.

My problem is that I can't use many of them to cook since my girlfriend does not like it if it's too spicy, nor do my kids (well they are 2 and 4 years old so it's normal). But I don't want to waste them and I can't just eat them like that! So anyone has an idea of how to conserve them or an idea of a meal to use them in? I have used a few but I can't put more than 1 in a whole recipe of chilly con carne and even then, I need to put only 1/3 of the seeds else it's too strong for my family!

[IvanIvanovich]

Identifying what kind they are would be a good start whether it be pickling/canning them, smoking and dehydrating (chili powder), making sauces and so on.

[Tarzan]

I have a question for you all hot sauce/chilly lovers! Early this summer, at my grocery, they were selling some chilly plants. After like 2 weeks, they were starting to be in a bad shape so they put them for sale for 1$ and I could not resist buying one. But I managed to save the plant and in fact it grew very very well. But now I have around 40 chilly (I don't even know which kind, but they are like 2 inch long and they were green but now they are turning a bright red). They are hot chilly.

My problem is that I can't use many of them to cook since my girlfriend does not like it if it's too spicy, nor do my kids (well they are 2 and 4 years old so it's normal). But I don't want to waste them and I can't just eat them like that! So anyone has an idea of how to conserve them or an idea of a meal to use them in? I have used a few but I can't put more than 1 in a whole recipe of chilly con carne and even then, I need to put only 1/3 of the seeds else it's too strong for my family!

You can pickle them, like a normal cucumber pickle, lots of recipes around for those.  If you're a drinking man, chili-infused vodka makes killer Bloody Mary's and Cajun-style (hot and dirty) martinis.

or you can chop them up (remove the seeds!) to make your own home-brew hot sauce.

[SpAmRaY]

I have a question for you all hot sauce/chilly lovers! Early this summer, at my grocery, they were selling some chilly plants. After like 2 weeks, they were starting to be in a bad shape so they put them for sale for 1$ and I could not resist buying one. But I managed to save the plant and in fact it grew very very well. But now I have around 40 chilly (I don't even know which kind, but they are like 2 inch long and they were green but now they are turning a bright red). They are hot chilly.

My problem is that I can't use many of them to cook since my girlfriend does not like it if it's too spicy, nor do my kids (well they are 2 and 4 years old so it's normal). But I don't want to waste them and I can't just eat them like that! So anyone has an idea of how to conserve them or an idea of a meal to use them in? I have used a few but I can't put more than 1 in a whole recipe of chilly con carne and even then, I need to put only 1/3 of the seeds else it's too strong for my family!

My grandpa used to dry his out and make chilli pepper powder.

Here are a couple other ideas

http://www.chilipeppermadness.com/preserve-chili-peppers-canning.html

http://www.happynews.com/living/cooking/dry-chili-peppers.htm

http://www.pickyourown.org/pepper_jelly.htm

[JPG]

I have a question for you all hot sauce/chilly lovers! Early this summer, at my grocery, they were selling some chilly plants. After like 2 weeks, they were starting to be in a bad shape so they put them for sale for 1$ and I could not resist buying one. But I managed to save the plant and in fact it grew very very well. But now I have around 40 chilly (I don't even know which kind, but they are like 2 inch long and they were green but now they are turning a bright red). They are hot chilly.

My problem is that I can't use many of them to cook since my girlfriend does not like it if it's too spicy, nor do my kids (well they are 2 and 4 years old so it's normal). But I don't want to waste them and I can't just eat them like that! So anyone has an idea of how to conserve them or an idea of a meal to use them in? I have used a few but I can't put more than 1 in a whole recipe of chilly con carne and even then, I need to put only 1/3 of the seeds else it's too strong for my family!

You can pickle them, like a normal cucumber pickle, lots of recipes around for those.  If you're a drinking man, chili-infused vodka makes killer Bloody Mary's and Cajun-style (hot and dirty) martinis.

or you can chop them up (remove the seeds!) to make your own home-brew hot sauce.

Why should I remove the seeds to make a sauce? Won't the seeds make it stronger?

I have been thinking about drying them, but a sauce would be better as long as I can keep it for like a year. I'll try to find a recipe.

As for the kind of chilly they are, it will be hard. I suppose that they should be a relatively common kind since they were on sale at the grocery, but there was no other info other than they were hot chilly! But they taste good

I have been tempted to try to make some kind of super hot chicken wings, like basically I would let the wings marinate for 24h in a sauce with like 70%+ hot chilly and invite my friends to come suffer with me! Well I would make a hot batch and an extreme batch probably 

[Tarzan]

Me personally, I'd remove the seeds when preparing them, because I prefer flavor over sheer Scoville units of heat.     Mix in some papaya, maybe some onions, and that would be a tasty hot sauce.

But you're right; leaving the seeds in will add to the hot factor, I see that seeds are left in when packaging hot pepper flakes for putting on pizza.  Just be careful, I've given myself some painful chemical burns handling raw chili peppers!   Now I use gloves to prepare hot peppers, so I don't accidentally rub my eyes after cooking some spicy dish.

[Malphas]

Hot sauce tastes overwhelmingly of vinegar to me. I'd rather just use spices (cayenne pepper, paprika, etc.).

[nilpt]

A hot update: Dave's Gourmet Insanity Sauce and old school mustard powder: Colman's.
Insanity is a real killer, got to be very careful...
Thanks for the tips guys.

[The_Beast]

I was a Tapatio man for many years, but lately I'm favoring Cholula.  I also like good old Tobasco, and of course cock sauce.

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I started on Cholula so I'll have to try Tapatio!

[pichu23]

^ Reminds me of Mission Burrito.
I loved it & it compliments well with the hot sauce above.

[hashbaz]

Interesting article on the man behind Sriracha.

http://qz.com/132738/the-highly-unusual-company-behind-siracha-the-worlds-coolest-hot-sauce/

[SpAmRaY]

Interesting article on the man behind Sriracha.

http://qz.com/132738/the-highly-unusual-company-behind-siracha-the-worlds-coolest-hot-sauce/

^^ Very interesting read! Love that stuff!

[meiosis]

gochujang for anything asian related + veggies, siracha for fried stuff..

Tabasco for anything else

[SpAmRaY]

http://theoatmeal.com/blog/one_more_hit

[tp4tissue]

http://theoatmeal.com/blog/one_more_hit

it's good, but not "that---good"... I've heard that it could become an addiction (habit-forming) though, because the pain release endorphins....