The Hot Sauce Hierarchy

Cholula. Everything else is a wannabe. I do not like the nasty after taste of the Sriracha crap. Reminds me of a cheap liquor. Sure, it'll get you drunk but damn it tastes terrible.

Almost forgot, Quaker Steak's Buckeye Barbecue is delicious.

How can you forget, the perfect Hot Sauce? It says so RIGHT ON THE LABEL!

This is my go to.

Huckleberry wrote: I'm a fan of this stuff - it's smoked jalapenos instead of cayenne pepper. Awesome on mushroom/swiss omelets.

A while ago, I read a book where the author was examining why we have a zillion flavors of mustard, but ketchup is limited to Heinz and Heinz wannabes. I think Sriracha is best understood as the long-lost second flavor of ketchup.

gearheadE30 wrote: Going to have to see if I can find any of these locally. Right now I've been on a coarse-ground mustard kick as a hot sauce substitute for sandwiches.

Guldan's or whatever that brand is makes a Sriracha spicy brown mustard that I've grown quite fond of the past few weeks. Give that a try for the best of both worlds.

gearheadE30 wrote: Going to have to see if I can find any of these locally. Right now I've been on a coarse-ground mustard kick as a hot sauce substitute for sandwiches.

Have you tried making your own mustard? We use Alton Browns recipe... varying the type of beer used to make each batch intersting.

As for hot sause, I like this:

Reasonable heat, and good flavor.

I'm Vietnamese and I'm not much of a Sriracha fan. I love their chili garlic sauce though.

I use it in my Pho, spring rolls, pretty much all Viet food and anything that is served with rice.

I do put Sriracha in my ceviche.

Mexican food, I use salsa if I'm cooking. If I'm buying out, well, every Mex joint around here includes their own verde or roja.

Hot wings, love Franks and butter.

As far as putting Tobasco, cholula, tapatio on stuff? I'll pass thanks.

My problem is most of the hot sauces are loaded full of salt and vinegar and masks the flavor of the chili peppers. I think the best chili sauce are fresh made, I think the chinese, vietnamese, and mexicans can knock out some good sauces. I tried franks and it was way too salty for me. Tabasco is alright but the vinegar is overpowering. I like cholula of the commercial sauces. Some of the others have weird aftertaste and preservatives flavor.

In reply to DuctTape&Bondo:

Last time I had that, the bottle blew up in my eye. I wouldn't recommend that.

Cholula is my favorite of the widely available sauces. Tobasco isn't bad either. Texas Pete and The Louisiana Hot Sauce are good for something you can get at dollar tree. I don't like blazing hot. I like a solid heat more than anything. I put this wing sauce on everything that is available at dollar tree:

https://www.dollartree.com/Louisiana-Supreme-Original-Chicken-Wing-Sauce-17-oz-Bottles/p321041/index.pro

I have a bottle in the fridge at home, one at work and I have given numerous people bottles of it and i've never heard anything bad about it. Goes well on everything from falafel to pizza to any kind of meat.