What's your favorite hot sauce?

I can't say this is any better than some other hot sauces but the name is fun so in the cart it goes...

Jesse Ransom said:

As some folks have said, it depends!

Crystal is my go-to for a favorite meal of ham, collard greens, and black eyed peas on rice. I could use Tabasco in a pinch, but it's just not quite right.

Tabasco or Crystal on good tinned tuna.

Chipotle Tabasco or Crystal on scrambled eggs.

Medium Herdez salsa casera I use tons of, though I don't think of it as a hot sauce, and will supplement with Tapatio and/or Pico Pica if I want more kick on Mexican food.

Pico Pica for those random times I want a no-vinegar addition. My wife doesn't like much spice and this is her favorite sauce, so we usually just have the "taco sauce" rather than the hot.

I'll have to look up the brand of the garlic chili and and sambal that I use for Chinese and Thai food. And sometimes Sriracha.

You know, I don't think I have ever thought about putting hot sauce on canned tuna. Hmmm....

Thanks for the tip. 

In reply to David S. Wallens : 

That is a really cheap way to get calories that has some semblance of flavor.

I used to work with someone whose lunch for about ten years was a can of tuna, drained (water, not oil) with a tablespoon or so of Red Hot mixed in, spread over four bagel halves.

Gochujang, paste or sauce form. Not super hot but tons of flavor. 

Wintzells oyster house in Mobile AL has a nice hot sauce.  Not very hot but it has a good flavor

Pete. (l33t FS) said:

In reply to David S. Wallens : 

That is a really cheap way to get calories that has some semblance of flavor.

I used to work with someone whose lunch for about ten years was a can of tuna, drained (water, not oil) with a tablespoon or so of Red Hot mixed in, spread over four bagel halves.

A can of tuna and an avocado is a suprisingly good for you and tasty easy lunch

In reply to Antihero (Forum Supporter) :

Avocado sounds even better; I used to just have a sauteed zucchini with my hot-sauced tuna and call it a meal. Protein, complex carbs, a few minerals... cheap, and tasty!

Pete. (l33t FS) said:

In reply to David S. Wallens :

I used to work with someone whose lunch for about ten years was a can of tuna, drained (water, not oil) with a tablespoon or so of Red Hot mixed in, spread over four bagel halves.

4 years on an aircraft carrier, before every cruise I would buy 2 boxes of Ritz crackers, 2 cans of spray cheese, and about half dozen cans of tuna.  Coming off watch if I saw the galley was making something terrible I would break out my stuff and fill up.  Pretty filling actually.

Jerry said:

I'm a simple man with simple tastes.  I always have a bottle of regular Frank's Red Hot in the fridge.  Also recently I decided those frozen chicken tenders might make a good simple meal with hot wing sauce so I bought Frank's version.  I had left over chili one night last week and grabbed the wrong bottle.

Thinking I grabbed the regular hot sauce with the tiny opening but instead grabbed the wing sauce with very large opening, I flipped the bottle 180 degrees into the bowl and WOOSH almost emptied the damn thing.  I scooped some of the lake out with the spoon but left most of it.  I have to say the wing sauce was really good in the chili.

I get hot sauce for Christmas every year.

One year I got these teeny tiny jars of hot sauce, like Testors model paint sized jars.  They dutifully go in the back of the pantry with all the others, to be used when whim hits.

One night I am making macaroni and cheese, using shredded Swiss and sour cream this time, and I think let's kick this up a bit.  I open the pantry, see the little mini sauces, and figure why not?  I use a butterknife to scoop half the contents of one bottle out and dump it into the pot.  Gosh, it's awfully thick looking, almost gritty.

...

Those little bottles were hot sauce concentrate.  You're supposed to dilute them a lot with vinegar.  I'd just dumped the equivalent of 4 ounces of Flaming Sphincter or Napalm Attack or whatever cutesy name it had into a cup and a half (pre cooked) of macaroni and a handful of Swiss and a glob of sour cream.

It was good, but it wasn't the effect I was going for that night. Added a can of tuna and it was REAL good.

I go for chipotle flavor, Chalula is my favorite, and tobasco second. Thankfully the flavored tobascos aren't quite as hot as original. I'm also fond of Barbados sauce when I can find it. 

Cholula Chipotle is a nice sauce for mild tacos. 

Sean from Hot Ones was interviewed by a super fan and was asked what his favorite hot sauce is. Sean said his favorite hot sauce is Queen Majesty Scotch Bonnet & Ginger. Can confirm it's SO GOOD. Not something that's good on everything, but I love it on fish, chicken, and Mediterranean food. 

In reply to Pete. (l33t FS) :

"Oo! New flavor of Chambord? Can I try a sip?"

Regular Valentina, green Chololua, Trader Joe's Japanese Yuzu hot sauce and Tabasco Scriracha sauce are ones in rotation in my fridge.

I like LD50 by Pepper Palace when I want to heat up a bowl of chili. Texas Pete is my go to for basic every day sauce. 

Never tried but I got this today as a gift:

The four in the background are some that I made last batch. Thai pepper-Pineapple. It's good.

Someone in the family got this for the holiday. No idea how it tastes, but I like the presentation.

Duke said:

Someone in the family got this for the holiday. No idea how it tastes, but I like the presentation.

Nice!  That is marketing!

Of course, the bottle probably cost more to make than the sauce.

This Christmas I received Heinz hot & spicy ketchup.

preach (dudeist priest) said:

Never tried but I got this today as a gift:

 

The four in the background are some that I made last batch. Thai pepper-Pineapple. It's good.

Hey, I have that stuff. 

I keep the Sriracha and the Texas Pete in a different cabinet 

The unlabeled Christmas ornament full of sauce is something cayenne based and otherwise flavorless.