Some Like it Hot - What's Your Favorite Hot Sauce

Adios mentioned it, but I really like El Yucateco. It comes in several different versions, but the green stuff comes in around 9000 on the Scoville scale. They make a habanaero version that is around 11,000 but I can't find it in stores around me. I'm very picky about my hot sauces, they have to be hot but they also have to have good flavor. To give you an idea of how hot the green stuff is Original Tobasco has a rating of around 2-5k (I don't know why the big range).

The thing with hot sauces and their heat rating, though, is that you aren't drinking the crap straight, so you could just add more of a weaker sauce and get your dish up to the same spiciness.

Danno77 said:

Adios mentioned it, but I really like El Yucateco. It comes in several different versions, but the green stuff comes in around 9000 on the Scoville scale. They make a habanaero version that is around 11,000 but I can't find it in stores around me. I'm very picky about my hot sauces, they have to be hot but they also have to have good flavor. To give you an idea of how hot the green stuff is Original Tobasco has a rating of around 2-5k (I don't know why the big range).

The thing with hot sauces and their heat rating, though, is that you aren't drinking the crap straight, so you could just add more of a weaker sauce and get your dish up to the same spiciness.

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Ya, the green el Yucateco is the one that I like

fox9988 said:

I'm addicted to Frank's. I drown almost everything in it. Drives the wife and kids crazy.

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Franks Red Hot, I put that Sh!t on everything
http://www.franksredhot.com/

I can't take much of the really hot stuff so I mostly stick to the classic Cholula. I do have a bottle of something called Jungle Heat from Cost Rica that I use sparingly. Made with Jolokia (sp?) and Habanero peps.

Jags, I said that (while you can) you generally aren't drinking it straight, so my reference was to a dish which gets the sauce added. You can make a bloody mary with 1oz of something that's 10,000 on the scoville scale, or you can make it with 2oz of something that's 5,000 and you'd end up near the same for your drink. (actually, i don't remember if it's a linear scale, but you get the idea)

I've never made this, but have tasted it...pretty good stuff.

120 whole Chiles -- dried hot chiles, or about 1 gallon
4 cups Onion -- sliced 1/2" thick
4 cups cider vinegar
24 cloves garlic -- sliced
2 cups ketchup
1/2 cup sugar
12 pints water
4 teaspoons salt

Use any type of peppers, I like a combination of Jalapeno, Habenero, Hungarian Wax, Salsa and even sweet bell peppers.

Remove stems from chiles. Combine all ingredients in a pan and cover.
Cook over low heat for 2 to 3 hours, until the chiles are very soft
and the liquid has been reduced by about half.

Allow to cool, and run through a food mill to remove seeds and skins.

To can, reheat the sauce to boiling and pack in sterile jars. Process in a hot water bath for 10-15 minutes.

Franks-- "I put that **** on everything"

I like sauces that have a kick but have good flavor also. I tried some ghost pepper stuff and it was too much.
We have a place here that makes their own sauces and some for others also. They sometimes have test batches on sale
for a couple dollars a bottle. The only thing wrong with that is you might not get the same recipe again.
http://www.originaljuan.com/

Oh, I just figured out that the Jolokia peppers ARE Ghost Peppers. I dunno much about this hot sauce stuff, but now don't feel like a wuss for having to measure the Jungle Heat out by the fractional drop.

I don't like to be in pain, but I like a good hint of heat as long as it's got a good flavor. I worked with a guy who grew ghost peppers for local restaurants. He made his own sauces and everything. It was the new employee hazing, he'd make something like a pumpkin or apple pie but put those dang peppers in it. People would be on the floor crying for their mothers and others would eat it like it was nothing. Not my idea of food enjoyment but to each his own, it never got old watching these guys think they could "handle" the heat and be in the fetal position on the floor a few minutes later.

I cook with cholula but my go to sauce, I buy by the case is Bufalo Chipotle, $1 a bottle. It says "very hot" on the bottle but it isn't really. I love the smokey chipotle stuff.

I second the green El Yucateo, that's hot but good flavor.

My hubby likes the asian Sriracha but I'm not a fan.

Frank's red hot and ranch dressing/dip is a great sauce for fish tacos or spicy dip, another go to favorite

I didn't know Franks was national. Franks is the only one I use, I'm not much for hot sauce. We put franks/butter on wings, that's about it for me and hot sauce.

Makes my mouth water just reading about them. I'm stocked with La.,Frank's,Cholula(the best on fish)green Tabasco(for eggs), Canceaux out of Portland(check it out great flavor),ran out of trop. pep. co.(also great flavor), we got some stuff called Pickle Licker from Farmington,Me. that was a ghost pepper sauce and ridiculously hot but had good flavor after about 20 minutes of HOT. my friend who eats hotter stuff than Dave's thought he was tough until I gave him a bottle of Da Bomb. He ate a teaspoon of it sayin how tough he was and couldn't feel his face for an hour(just like that scene from Blow)a camera woulda been worth a million for that one. He did use the whole bottle in under a month though, the fool.

Marie Sharps Belezian Heat! This stuff is hot. I LOVE hot sauce but they must have flavor too, Belezian Heat is the best Ive ever that combines both heat and really good flavor. Hard to find the flavor is amazing.

I like the Tabascos, the regular, green, and smoked chipotle ones. Also like that green kind, a mexican brand I can't think of the name at the moment.
Trying to get ahold of this Korean stuff out of Richmond VA that is supposed to be amazing, KimKim. http://foodspring.com/content/kimkim-korean-hot-sauce/

My stomach cant handle hot sauce.

I used to LOVE super hot sauce......Dave's Insanity was a good one, it didn't take much either! I grew habaneros in the garden for several years until I had a cross pollenation incident (green peppers in fried potatoes that made the wife REALLY mad.....), but since I've been having gluten issues I just cannot handle really REALLY hot sauce anymore.....the wicked hot stuff makes me hiccup like crazy (yeah, weird isn't it?)

But I can still handle Frank's Red Hot and Tabasco sauce, and I love that stuff on all kinds of food. Here's a simple recipe you can try with your Frank's if you like nachos.....

1/4 cup Frank's Red Hot
1/4 cup Hidden Valley Ranch dressing
1/4 cup Tostitos dipping cheese
1/4 tsp. garlic powder (or 1/2 tsp fresh minced garlic)
2 Tbsp parmesan cheese.

Mix all ingredients (except the parmesan) in a small bowl and microwave till the cheese melts a little. Then mixe together with a fork until blended, and sprinkle the parm on top......

Great with nachos, or even as a hot wing sauce.......

Scotty, if you're gonna make nacho's you gotta use real cheese

Just sayin'