Favorite hot sauce?

BaBaBlacksheep

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I was raised on the shit. Nothing else comes close IMO. I'll even buy a bottle to leave at friends houses if I know they're not Tabasco people.
 

ytsejam

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I’ll check it out, Thanks!

Any good crushed red pepper you recommend? The best I have is from one of my good buds who has a farm and his family grounds their own fresh pepper recipe. But I’m running low and had some really shitty red pepper products

These guys make some really good stuff:
http://volcanicpeppers.com/volcano-dust/

Volcano Dust #2 is probably my favorite.
 

Fatman LOU

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Franks + butter and extra spices for wings, Cholula for everything else.

I agree 100 % . Working With Mexicans for 30 years in the construction industry, Cholula was the only hot sauce they would bring to work.
 

DC

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I know it's not an underground hot sauce, but I love Cholula. Love it on fried chicken, biscuits n gravy, and eggs.
 

Tater

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Franks + butter and extra spices for wings, Cholula for everything else.
Huge fan of Cholula here. @Desparado - I used to grow cayenne, hang them for a couple months from a thread (use a needle to string them together) to dry them out, and then crush them up in a plastic baggie. Made for some great red pepper flakes. The cayennes are very easy to grow. The trees got too tall around here so not much sunlight available.
 

BearFanJohn

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Cholula, Franks (esp for wings), occasionally Tabasco.
 

nvanprooyen

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Big fan of cholula too as an every day sauce.
 

LordKOTL

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Tabasco when I want it mild.

Sriracha hen I want it medium

Bohabanero when I want it hot.

The Final Answer when I want to set the world on fire.
 

Ares

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Cholula green pepper.... good stuff
 

Ares

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Never tried that. Will cop.

What do you mainly use it on?

Usually my eggs/hashbrowns.

I've also used it in a bowl of chili if I make the chili real mild.
 

brett05

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Impossible for me to pick a favorite. So many great hot sauces out there ranging from mild, to burn your face off. It also really depends on what I'm eating it on / with. I guess if I had to pick one that was versatile, with enough heat and a good flavor profile...it would have to be good old sriracha. Great on practically everything, but there are definitely better options for specific food / cuisine types.

I'd add to this and say the best ones are the ones you make yourself.
 

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