Encona hot sauces are some of the most readily available in the UK, reasonably priced, and they generally slap
Tapatio for me.
Tapatio goes with everything!
-Homemade garlic cayenne hot sauce.
-Frank’s Red Hot. I put that shit on everything.
-Cholula for Mexican food.
Willing to share your fav garlic cayenne formulation?
I use Franks and Franks wing sauce a lot.
I live in NM so we have New Mexican Food, for that it comes pre covered in green or red chile.
Valentina. Not very hot, but I like it and use it like ketchup.
Try the black label if you want a bit more heat.
Love Valentina so much. Not too spicy, but it’s got such a unique flavour too.
Cholula garlic, Valentina, Melinda’s habenero garlic and various yellow bird.
Aardvark Habanero and Renfro’s Habanero Salsa. I just really like habanero, okay?
Crystal hot sauce is my goto. Tangy and just the right amount of heat to casually throw on anything if you don’t want to go into battle mode. Frank’s come close. Surprised that I’m the only one mentioning Crystal.
Secret Aardvark I think would be my second goto if you aren’t looking for a hot sauce with the acidity of Crystal, Tabasco, Frank’s, etc.
Aw yeah Crystal is so good. I’m not in the US so it’s hard to get for me but I agree, it’s basically a sauce for everything.
Yellowbird Habanero Sauce, Tapatío, Valentina, Sriracha.
My own. I lacto ferment peppers with (and or) garlic, sjalots, ginger, veg, fruit, paprika, herbs, spices. It is easy to make.
Do you use an airlock or do you burp the vessel when you ferment?
I used to have those but now I just use weck jars and burp them every day.
I also make my own. I’ve tried a lot of different peppers and random ingredients. I think my favorite was a mango habanero (fermented with mango and some other goodies, also added some fresh mango at the end before blending and pasteurizing). I also made a few fun fermented sauces with those dried chilies you can get in bags from the grocery store, added some fresh ingredients like carrot and onion to get the ferment going.
Nando’s Peri Peri sauce.
That depends. For pizza and Asian cuisine, Sriracha. Special shout-out to Underwood Ranch specifically, because that shit is top tier. For everything else, chipotle Tabasco. When that goes on sale, I buy a few bottles because I know I’ll go through it lol.
I bought a restaurant sized container of the Chipotle Tabasco a few years ago. Turns out that might be a bit too much for a single person to get through in a reasonable amount of time.
Sriracha on pizza, you’re my kind of people.
I actually had somewhat of a dependency on sriracha at one point in my life. I was working at a summer camp, and the food being kinda bland I brought in a bottle of sriracha one day. Then a few others did the same. At the end of the summer, we were basically daring each other to douse our meals in unholy amounts of that rooster’s sauce.
It took me three weeks after the job ended to be able to taste anything that didn’t have sriracha on it.
Really depends on the food and mood. Anywhere from basic crushed red pepper, Crystal, to ludicrous level stuff with ghosts and reapers.
I don’t use nuclear stuff as much due to intestinal stuff as I’m getting older though.
Also, for any upcoming spice hounds, pickle juice works very well to kill the burn, if you like pickles.
El Yucateco Mayan Recipe
Oh man, how has nobody mentioned cholula? I can’t even use other sauces except for siracha.
I came here to mention Cholula. Glad someone did. Its just the right flavor and spice imo
It truly is fantastic. I put it on everything, pizza, breakfast burritos, tacos…whatever. I snag packets of it for free at the local store because I’m a broke ass lol.
Absolutely it is godly on frozen pizza. Quik trip has ot on packets
Gringo Bandito. It’s a flavorful medium-heat hot sauce.
