Favorite Hot Sauce (pizza, Mexican, buy, ketchup)

[nan5623]

ValleyDoll, I went to your hot sauce site. That looks delish................ Both of them.

[hugepossum]

Originally Posted by elcoyoteloco

Hey folks, just want to rescind what I said about fillers like guar gum. I was at the store yesterday I didn't see any sauces using it at all.

What many of them do use is xanthan gum, which apparently is used as a binder and to affect viscosity. Seems to be a pretty benign ingredient.

Here's the Wikipedia article if you're interested.

. . .

Also, for those of you that like the hot sauce flavor but not so much the heat, I just "rediscovered" Franks Original. I had forgotten how good it tastes, even if it is on the milder side. I'm going to try their extra hot version, see if it's as good as the original.

I agree with almost everything you have said in your postings. I have to go to a specialty store in my area to pick up the Huy Fong Garlic stuff, but it is definitely worth the trip.

Some people look down on Texas Pete and other xanthan gum containing sauces, but there is nothing wrong with them per se. Usually the sauces containing xanthan gum seem to be the milder ones, so I think super hardcore pepper sauce lovers see them as hot sauce swill for the masses, much like bud light to beer aficionados...

I have found Frank's Xtra Hot in the Wal-Mart locally. It is definitely hotter than the original (I could drink that stuff, it is like tomato juice). It is pretty awesome; I really don't know what took them so long to create this and distribute it nationally.

I would say that it is 3 to 4 times hotter than regular Frank's RedHot, so you have to be a little careful if you are making food and you are used to using the original Franks. More bang for your buck, and it still has the good buffalo wing like flavor of the original.

[jtur88]

Valentina Black Label (Extra hot), imported from Mexico, about 1.29 for a one-liter glass bottle.

[jasper12]

Red Devil and Tobasco,

[hugepossum]

Originally Posted by jtur88

Valentina Black Label (Extra hot), imported from Mexico, about 1.29 for a one-liter glass bottle.

Yeah, I've seen that stuff in the gallon jugs .

I never got any because I was afraid that if I didn't like it, then I would be stuck with a huge bottle of sauce that I wouldn't use.

[Caligula1]

I like Franks and tabasco.

[jlawrence01]

My two favorites:

Cajun Power Garlic Sauce

Cajun Power Sauce - Garlic Sauce, Original Recipe


Holy Jolokia

NMSU: The Chile Pepper Institute - NMSU: The Chile Pepper Institute - Products

[Naturen]

My all time favorite is called Cajun Fire (and NOT Sweet Cajun Fire). I ordered it years ago but did not save the bottle. Now I can't find it anywhere on the web.

It is made in Louisiana. But I can't recall the name of the town.

If anyone knows of it, please PM me.

[Bmateo]

I can't believe nobody has mentioned Melinda's. That is some good stuff too.

The first one to come to my mind was El Yucateca (already mentioned). I like the green, the red, the brown and the Carribian. Melinda's is a close second, and I also like Chalula, as a distant third.

There is also a no-name "Three pepper lemmon" hot sauce that is often rebranded. I like that a lot on fish, I use it as a base below some blacken spices.

But of course my favorite is my own homegrown pepper mix, which has been dried and ground into a fine powder. I did a thread on it a couple years ago, and since I perfected that, I don't use that much hot-sauce. (It's mainly Habenero, with some Jalepeno, serrano, Cayenne and a few other types for a well rounded, yet HOT, flavor.) Everyone that tries it comments that the heat is nice, but the flavor is spectacular!

[Hunter Wold]

Originally Posted by Nomadicus

Cholula

Same here....