Hot Sauce General

[Johan No.5667164]

Alright fellow coo/ck/s, what is the best hot sauce, and why is it Crazy Jerry's Brain Damage?
>Roughly 11k scoville units, perfect burn.
>Ingredients: Mandarin Oranges, Honey, Mango, Habanero Peppers, Distilled Vinegar, Water, Garlic, Chipotle Pepper, Sugar, and Spice.
>It's sweet, it's spicy, and oh damn does it go well on everything.
Show me a better hot sauce, pro tip, you can't.

[Anonymous No.5667174]

I personally love frank's or cholula, especially on poached eggs

[Anonymous No.5667214]

>Mandarin Oranges
>Honey
>Mango
>Chipotle
>go well on everything.

That sounds like an extremely delicious sauce, but it doesn't seem like the kind that you could put on everything based on those ingredients. I don't know if I would want those sweet flavors with my eggs for example.

[Johan No.5667227]

>>5667214
I'd say the only two things this sauce doesn't go well on are beef and eggs.
>Chicken (Any bird meat really)
>Pork
>Pizza
>Turkey burgers
>Any Mexican food
Pretty much anything but beef and eggs, this

[Anonymous No.5667234]

>Not using god sauce.
Stay pleb

[Anonymous No.5667240]

I don't have a single favorite. I've been through to enough to know the ones that I dislike but there are a bunch that I like, I find them or they find me, from time to time.

Just chopping up the real peppers is good too, but they're not always in season or available. Powders are good too, I have a a jar of powdered Trinidad Scorpians, another of Carolina Reapers. Those things are mean, if I was going to crush those up myself I'd likely need a biohazard suit.

So really it depends on purpose, amount of time, availablity of fresh peppers, etc etc etc.

Pic related, it's a variety of habaneros, not chocolate covered.

[Johan No.5668454]

>>5667234
Am I the only one on this board that admits they not only don't like sriracha, but actually dislike it?
The taste is gross, and the heat is subpar.

[Anonymous No.5668459]

>>5668454
I'll eat it but I prefer making my own chile sauce.

[Anonymous No.5668493]

>>5668454
>garlic
>gross

but nah, yeah. the heat is an issue.
they've switched to red jalapeños for some god forsaken reason.

[Anonymous No.5668496]

>>5668454
>The taste is gross
Like someone vomited peppers into your mouth?

[Johan No.5668503]

>>5668496
I'm not quite sure what they were shooting for, but it's kind of like feet that were vaguely in the vicinity of peppers.
I'm not just randomly talking shit, honestly it tastes like feet.
>Pic unrelated, it's the perfect pepper.
>Taste is godlike
>Meaty
>Good heat, but not overwhelming
10/10

[Anonymous No.5668553]

vinegar in hit sauce just seems wrong to me, but you can't really get around it because it's used as a preservative. making it fresh gets around that. I make a good habanero sauce in the vitamix but it has to be used within a week. anyone got hot sauce recipes they can share?

[Anonymous No.5668558]

why don't you just pepper spray your food?

I recently tried original sriracha. It was moderately spicy and that's all. No flavour at all, shit tabasco level.

the only good hot sauce I ever tried was one based on chili and mango

[Anonymous No.5668561]

>>5668493

is it cheaper?

also, the less it burns, the more likely the consumer will be to use more. just a tiny spike of heat, and you'll constantly be trying to make it grow--especially if you've been using the product for a while, and are too attached to realize that they hooked and gypped you.

[Anonymous No.5668601]

>>5667234
Sriracha is pretty weak as far as hot sauce goes.

They sell it in Wal-mart. It's a mid-tier mass produced hot sauce equal to Cholula.

[Anonymous No.5668614]

el yucateco is near perfection, chipotle tabasco is great when you want some mild smoke

[Anonymous No.5668618]

>>5668614

>el yucateco chipotle

that shit is made with BEE HONEY

BEEEEEE HONEY, NIGGA!

[Anonymous No.5668620]

>>5668614
Eating this right now as I type.

The red kind, so damn good.

[Anonymous No.5668621]

>>5668614

this tabasco could drink for days

[Anonymous No.5668624]

>>5668618
what's funny about that?

[Anonymous No.5668627]

>>5668624

it's not funny, it's amazing. i don't dare laugh in the face of the greatest chipotle sauce in the world.

[Johan No.5668630]

>>5668621
That's what's wrong with tabasco, frank's red hot, Louisiana hot sauce, valentina's, and chalula, it's all pretty much water.
It's called hot sauce, not flavor sauce.

[Anonymous No.5668635]

>>5668630

bottle says pepper sauce :^)

[Anonymous No.5668637]

>>5668635
not pepper spray?

[Anonymous No.5668641]

[Anonymous No.5668645]

Ive been looking for a good brand of frozen taquitos to eat with my hot suace but i cant find one at least at wall mart. Is there like a good wal mart beef burrito i could buy instead?

[Anonymous No.5668735]

[Anonymous No.5668770]

>>5668614
stopped buying this once they and like 5 other mexican hot sauces had that recall a few years ago due to lead

i dont trust those mexican food companies to make this shit

give me tabasco any day of the fucking week and im happy

[Anonymous No.5668778]

>>5668493
Reds start as green, they turn red after being left on the pepper plant longer. The color has nothing to do with the underlying heat though the red might have more sugar in them because they've either been left on the plants longer or been left to ripen more.

It's a non issue compared to the amount of capsacian in them.

[Anonymous No.5668781]

try this if you can find it
you can thank me l8r

[Anonymous No.5668875]

It is definably the Smoked Chipoltle Tabasco hot sauce. Not to hot and you can taste the liquid smoke with every droplet, it is fucking amazing

I could drink it from the bottle

[Anonymous No.5668877]

>>5668735
actually daves sauce is shit

[Anonymous No.5668901]

>>5668877
at least the habanero is i couldn't taste any habanero flavor it tasted like chili powder.

[Anonymous No.5668920]

Encona is my general hot sauce, seems to work well with most things. Dunns River for stuff where I want more of a vinegar and/or less fruity taste.

But if I'm going for all out heat then pic related gets my brow sweating up

[Anonymous No.5669109]

>>5668735
I like his insanity sauce. I go for trying to hurt myself with it than for the flavor though. That's why I just put it on cheap things.

[Anonymous No.5669725]

What's something flavorful but somewhere on the hotness scale between habanero and insanity sauce?

Someone mentioned an indian one with a girl on the front of the bottle, but I forgot the name.

[Anonymous No.5669840]

>>5668735
I only like dave's insanity sauce. Great in breadbowls.

[Anonymous No.5669852]

>>5669725
Maybe Melinda's from Costa Rica. The XXXX one is real good and not vinegary at all. Melinda's in general uses carrots as a base, with a small touch of vineger.

Pic related, the XXXX one is my favorite for what it is. The XXX is good also, they're very flavorful sauces.

[Anonymous No.5669926]

>>5668459
>>5667240
>>5668503
when you guys use fresh peppers, when do seed them, and when do you leave the seeds in? is it a matter of taste, spice preference? or is it just wrong to leave them in/out for some/all pappers?

[Anonymous No.5669942]

>>5669109
why is it so fun to do that? its like some novelty seeking gene is activating and i can't stop myself from making my head go numb.