What hot sauces do you use?

BT
Favorite for general table use (and especially for Cajun/Creole food like jambalaya):  Crystal  (I'll probably get some argument on this but I prefer Crystal to Tabasco for table use because to me it seems to have less heat and more flavor).

They are different sauces. Crystal was a favorite among the Comidas Chinas Y Criollas places I used to eat at in college. Tabasco uses uncooked tabasco peppers, while Crystal uses cooked (closely related) cayenne peppers. As I mentioned, I find Crystal, Franks, Texas Petes, Trappey's, Louisiana, etc. virtually indistinguishable from each other, so I get what's cheapest for my cooked cayenne sauce.

For Chinese dipping sauce:  Either Sriracha or homemade chili oil made as follows:

I've never tried Sriracha. Can you (or anyone else) describe the flavor?
 
BTW, one thing I don't touch is "fortified" hot sauces; those with capsaicin added.
 
Bart

bartl

For Chinese dipping sauce:  Either Sriracha or homemade chili oil made as follows:

I've never tried Sriracha. Can you (or anyone else) describe the flavor?

BTW, one thing I don't touch is "fortified" hot sauces; those with capsaicin added.

Bart

 
VERY garlicky, a bit hot, a bit vinegary but not too much. Thick, like ketchup. Really great on a lot of things, especially eggs.

David_NYC


I only use hot sauce in cooking. My favorite is Louisiana Gold Pepper Sauce. It is made by the same firm that makes Louisiana Hot Sauce, Bruce Foods.
In my neck of the woods, most ShopRite supermarkets have it.

+1 for Louisiana Gold.  Had it a few years ago at Parkway Bakery in New Orleans and have been mail-ordering it ever since.
 
All the grocery stores near me carry the Louisiana Hot Sauce and the Bruce Foods yams, but no one has the La Gold.

Sriracha mixed with hoisin sauce is a delicious hot, garlicy and sweet combination which is used with Vietnamese dishes.
 
Great sauce!
 
 

That sounds awesome, Mar. How do you think that would work on wings? I am trying to think of new twists on food for Christmas appetizers.

Ann, it might be overpowering.  More of a dipping sauce than a completlely covering the.
 
Try the Thai Sweet Chili Sauce.  That's even excellent on a spoon!

annpeeples


That sounds awesome, Mar. How do you think that would work on wings? I am trying to think of new twists on food for Christmas appetizers.

Ann, try some Siracha mixed with Bleu Cheese dressing for those wings, see what you think!
Tom

mar52

 Try the Thai Sweet Chili Sauce.  That's even excellent on a spoon!

 
I eat this stuff with a spoon.  Yum.