The Ultimate Hot Sauce thread.

[COChef]

meh, it got changed back.....i was just fawking with you whiner...

not whining at all...

 

[Butt Ugly Chuck]

New favorite from The Pepper Plant

Brings the heat along with some great flavor.
Butt

 

[JohnnyC]

My wife's cousin makes these...good stuff....link to his site:

link: tcsauce

 

[Trollhole]

To date best Hot Sauce. It's freeking hot and has flavor.

 

[flyfishbc]

Blair's sauces are awesome, and tobasco.

 

[Combat Chuck]

I like good ol' Crystal hot sauce, not alot of burn, but a nice peppery flavor without the sinus-piercing effects of really vinegary sauces. Got hooked on that back when I was apprenticing as a butcher, we always had a few bottles of it to throw on leftover hot italian sausages we would cook up for ourselves- erm - free samples... that we mostly ended up eating.
I keep a bottle in my truck at all times.

I'm sorry, I really can't get into the idea of a an "ultimate hot sauce"...
it's sorta like "The best LandCruiser" or a "best Handgun" thread.
There's, like, a bazillion choices and sometimes it just depends on my mood at the time or whatever is handy.
My favorite breakfast place has the chile sauce on the counter, so that's what i use.
If I'm at home and all I have is wasabi, that's what i use.
I'll try anything once. If it's not the ultimate, I'm not gonna whinny (or whine) that it's not ultimate enough for me.
Don't get me wrong, I do like a good tear-jerker...something that opens my sinuses is something to come back for, but I won't be locked into one choice as an ultimate. Perhaps it's the season of the year, the day of the week or the degree of my hangover, but I'll season to taste.

You're right in that regard, but what if it's the thread itself that is ultimate, and that hot sauce is just the central focus of its ultimate-ness-ness?

 

[Walton]

I like La Victoria hot sauce on my taco's. I just tried this new one, and it is very good. I generally use the red hot sauce, but this green comes in hotter than the hot red sauce.

 

[Methusalem]

Guys & girls! Here's a little Surinamese sauce influence. Ah, originally it's my own secret formula from Holland, but for the hot sauce thread I put some Surinamese Madame Jeanet peppers in it.
Throw a little milk (that white stuff cows produce) in a pan. Fire your Camping Gaz furnace up and add quite a lot of peanut butter, a little bit of sugar, Heinz tomato ketchup (a little less than the peanut butter), soya sauce (approx the same amount as the ketchup) and a little bit crushed Yellow Madame Jeanet pepper. For the right taste you'll have to experiment. Than let it boil en stir as a madman, while it gets thicker and thicker. If it is thick fluent, it's ready. If it gets to thick, add a little milk (A LITTLE, I SAID!!!). And by adding peppers you can make it as hot as you like.

Bon appetit, eet smakelijk, buen probecho, pofte buna, essen Sie schmeklich, how tse,

Wim the bush whity

 

[flem0061]

Frank's is a good standby for when I run outta what I make myself. Unfortunately, my favorite ended up being a product of liquored up mixing so I didn't write the process down... I've tried to replicate it half a dozen times now to no avail. Base ingredients were yellow pear tomatoes from the garden, shredded carrots, habaneros and anaheim's smoked on a wood fire next to some pork burgers (mmmmm bacon). I still have the original mash and I've thought of sending it to a lab for ingred's and proportions - it was that damn good. Incredible flavor with heat that snuck up on you after a while.

I recently found this one while getting my hunting license up north and found the flavor to be fantastic!
Steve's Hot Sauce-It Just Tastes Great

 

[Combat Chuck]

another one I liked was called: PETA
"People eating tasty animals"
I bought it when we hand a family-member from Oregon over for dinner one time who is a card-carrying member of PETA.

 

[SDTLC80]

This is what i use on almost everything, escpecially on over easy eggs in the morning. Now and then I love using habanero sauce because I love spicy food. Comming from the country of Laos my taste buds can't eat anything without spice. Weather it is hot sauce from a bottle or freshely made.

 

[cruiserjunktion]

Valentina
Texas Pete
Louisiana

It all depends on what is being served.

 

[flem0061]

A weekend of work - favorite left to right. Key ingredients include smoked habs, roasted garlic and numi basra

 

[fzj75macka]

where does one get numi basra? I'm 45 mins from MN/Canada border when I visit my parents.

 

[nicholas]

A weekend of work - favorite left to right. Key ingredients include smoked habs, roasted garlic and numi basra

That looks tasty, you're making my mouth water!

 

[flem0061]

where does one get numi basra? I'm 45 mins from MN/Canada border when I visit my parents.

Friend of mine that lives in LA supplied me with it. I haven't searched the local market but I'm sure there's someplace in the twin cities that has it.

 

[spazzyfry123]

Bringing it back from the dead. What’s your list of go-to?

This is local to me. Heavy on the pepper. Love the flavor and gets my nose running. Reminds me of a hot wing flavor called “Tiki Fire” from Island Wing Company we would go to in Florida. Used on the enchiladas tonight.

 

[rawrt]

My grandmother used to think "catsup" had some heat to it.

 

[Cannon88]

This one is pretty tasty, and has some kick! Really good on meat pies.

 

[Marvelicious]

Been on a kick lately with the Yellow Bird Habanero sauce. Pretty spicy, but slightly sweet instead of sour. I'm not necessarily huge on the vinegar heavy sauces (Frank's and Tabasco come to mind) for most things... they have their place, but there are things I want hotter that I don't want to add vinegar to. My go-to for Mexican food is Tapatio and I like Sriracha where it's appropriate.

I made a batch of my own last year with that was just homegrown peppers blended smooth with juice from Meyer's lemons and it was excellent.