Hot sauces

Jenise's post about Sriracha sauce got me thinking about all the different hot sauces that we keep for various cooking applications:

Tabasco (classic): as a condiment for fried potatoes and as part of gazpacho
Melinda's XXX & other Caribbean habanero/Scotch bonnet sauces: a substitute for fresh habaneros in salas and jerk paste
Chinese hot oil: as a dip for dim sum and as a compenent of stir fry sauces
Mr. Renfro's Hot Green Chile Sauce: a salsa for quesadillas and burritos
Frontera Roasted Tomatillo Sauce: a medium salsa for chips
Sriracha: as a condiment for Asian noodle dishes and as a component of spicy stir fry sauces

This ignores the use of fresh and dried chilies in our household, which is a whole 'nother kettle of fish.

So, what do others stock in their pantries, and for what uses?

Mark Lipton

Frank's Red Hot Sauce - for chicken wings (1 part Frank's Sauce, 1 part vinegar and 1 part melted butter) and eggs.

My mainstays are Tabasco, Cholula, Tapatio and

El Yucateco http://elyucatecohotsauce.net/ I like the green Habenero


Kaitaia Fire http://www.kaitaiafire.com/product.pasp?categoryid=2&productid=2 I get this whenever my buddy from NZ visits


I usually use all of these for acid and spice ... and I let the given meal and a gut feeling determine which one use.

Jason

Partial list:

Acid Rain
Bat’s Brew
Bayou Passion
Better Value Louisiana Hot Sauce
Blazing Blow Job Hot Sauce
Bonehead’s Piri Piri Medium
Bufalo Jalapeno Sauce
Cajun Chef Green Hot Sauce
Cholula
Currybean Fiesta Meltdown Hot Sauce
Dante’s Inferno Spiced Cayenne Sauce
Dave’s Insanity Sauce
Deception Betrayed Hot Sauce
Deception Ditch the Bitch Hot Sauce
Deception She Got Your Balls Chipotle Hot Sauce
Deception What the F*@k Habanero Pepper Sauce
Deception You Lousy Bastard Hot Sauce
Embasa Salsa Chipotle
Erica’s Country Style Pepper Sauce
Frank’s Red Hot Sauce
Fuego Maya Salsa Picante
Gator Hammock Gator Sauce
Gecko Gary’s Chipotle
Gecko Gary’s Roasted Red Pepper Sauce
Gordo’s Red Pepper Sauce
Gordo’s Thai Sauce
Grace Spicy Jamaican Island Style Sauce
Green Bandit Habanero
Green Bandit Hot Sauce
Hard on Hots
Kamikaze Gourmet Hot Sauce
Lingham’s Hot Sauce
Louisiana Gold Pepper Sauce
Maria Sharp’s Habanero Pepper Sauce
Melinda’s xxx Hot Sauce
Miss Anna’s Habanero Hot Sauce
Molten Golden Hot Sauce
Oahu Guava Hibiscus Habanero
Original Juan Source
Ortego Sauce Pimente Brand
Panola Cajun Jalapeno
Panola Extra Hot Sauce
Peninsula Gold
Pepe’s Sauce
Pepper Girl Wrong Number Chipotle Habanero Hot Sauce
Pepper Island Beach Habanero Hurricane
Red Bandit Red Bell Habanero Sauce
Salsa Picante De Boca en Boca
Sunset’s Sweet Revenge Fiery Hot Sauce (autographed by Sunset Thomas herself--a Penthouse Pet and Nevada hooker)
Tabasco
Tabasco Jalapeno Sauce
The Mexican Restaurant Hot Sauce
Tiger Sauce
Torch Bearer Sauce Sugar Fire
Trappey’s Red Devil Cayenne Pepper Sauce
Uncle Brotha Green Hot Sauce
West Indies Creole Classic Red Pepper Sauce

Bah, am I the only one here who uses Guilin (that too almost addictively)?

One of the few hot sauces I keep around at all times; love it in marinades, stir-fry dishes, soups and a whole lot of other Chinese or Thai-influenced dishes.

Also keep Tabasco Chipotle around at all times, don't cook with it too much but frequently use it as an extra/garnish in burgers, burritos, etc - pretty much anything that'll take it. Love Kaitaia Fire, but like Jason I only get it from good friends in NZ when they're visiting.

[Jenise]

Tabasco (for marinating chicken), Cholula (for Bob), Tapatio (for me), and Sriracha.

Tried a taste test of my favorites last night with some bean and beef soft tacos.

Frank's Original, Tabasco Chipotle, Sriracha (love it) and Cholula.

With a little of each on the same plate for sample dipping I love them all.

Then I mixed them all together as one and gave that a taste. New. Favorite. HOT SAUCE!

Try some blending...

[Jenise]

Bah, am I the only one here who uses Guilin (that too almost addictively)?

What is Guilin? Tell us more.

My favorite sauce is something YOU can't even buy.

McIlhenny Avery Island Reserve Tabasco Pepper Sauce.

Some sauces (Dave's Insanity for example) have a hotness which is nasty, punitive, irrational.

The Avery Island Reserve had a "bright" vivid flavor that transcends the hotness.

My wife made a cheese omelet a few weeks ago. I tasted it and I said "did you use the special Tabasco?" She was impressed, she said "yes!" How many hot sauces are so special that you can TELL when it is used in a recipe??



PS Actually you CAN buy it but the price is a little higher than what I paid...

oops, sold out there, too...

F


http://www.hotsauce.com/Tabasco-Avery-I ... asco-1.htm

Redneck Whisky Wing Sauce and Chicken Depilatory. $4.95 for 6.5 oz. at Bass Pro Shops. Made with scotch bonnet peppers, vinegar, salt and white whisky flavoring (I guess real moonshine is hard to come by ). This has joined Melinda's and Cholula as my favorites.

What is Guilin? Tell us more.

Lee Kum Kee Guilin sauce - a really intense aromatic, spicy sauce with chili, garlic and fermented soybean. Great stuff that I use liberally in a lot of east Asian dishes.

A little dab'll do ya.

Insanity.JPG

I'm on my third bottle.

I use a lot of the Tabasco habanero sauce and a couple others not yet mentioned are Bello hot pepper sauce made in Dominica and very similar to the Encona sauce with papaya sold in England, also Pickapeppa from Jamaica is still a favorite with certain dishes.

also Pickapeppa from Jamaica is still a favorite with certain dishes.

That is the "secret ingredient" ingredient I use in my chili. It's especially good in chicken chili for some reason.

Tapatio is our favorite hot sauce to use as a condiment.
Tabasco green fills a "flavor void" in many places as well. Mostly for cooking.
I also keep a bottle of Crystal around. It's pretty innocuous, but a dash of it is perfect in guacamole.

[Jenise]

My favorite sauce is something YOU can't even buy.

McIlhenny Avery Island Reserve Tabasco Pepper Sauce.

Some sauces (Dave's Insanity for example) have a hotness which is nasty, punitive, irrational.

The Avery Island Reserve had a "bright" vivid flavor that transcends the hotness.

My wife made a cheese omelet a few weeks ago. I tasted it and I said "did you use the special Tabasco?" She was impressed, she said "yes!" How many hot sauces are so special that you can TELL when it is used in a recipe??

Have you ever been to Avery Island? Scary place--alligators just run around wild. I think Tabasco was invented as an attempt to poison them. (I could never live in Louisiana.)

[Jenise]

What is Guilin? Tell us more.

Lee Kum Kee Guilin sauce - a really intense aromatic, spicy sauce with chili, garlic and fermented soybean. Great stuff that I use liberally in a lot of east Asian dishes.

Okay, but Lee Kum Kee also makes a straight Chili-Garlic Sauce (which is something I keep on hand for Asian cooking). Is it the same product by a different name, or is there more to this than that?

More to it - Lee Kum Kee does a huge range of sauces. I've only seen a few in the US, but in some of the Singaporean supermarkets I've seen shelves stacked with about 10-15 different types of these sauces. The Guilin is a particularly intense and spicy one that I absolutely love - and this is a lot more than a chili-garlic sauce - much hotter than any of those I've tried, and I'm not sure if the fermented soy makes a big difference, but it's got a serious kick of heat.

Most of those Lee Kum Kee sauces are available online. I used one ages ago and don't remember which one and am now tempted to order 3 or 4 of them.

Jenise, LOL, funny line about inventing Tabasco to poison the gators! I think I agree that living on Avery Island may be a little off-putting, but wouldn't lump the rest of Louisiana in with it. I have spent lots of time in 'Nawlins' and could spend lots more. IMO, best city in the U.S. for grub and music.

[Jenise]

I think I agree that living on Avery Island may be a little off-putting, but wouldn't lump the rest of Louisiana in with it. I have spent lots of time in 'Nawlins' and could spend lots more. IMO, best city in the U.S. for grub and music.

New Orleans is indeed a fantastic city, even though when I travel there I have to carry an extra suitcase of hair products to keep my curly mop from turning into a Brillo pad. We should all make a point of going back soon--they badly need our tourism dollars.

I use a lot of Texas Pete on just about everything. -RP

None.

Matouk's West Indian Hot Sauce.
Pickapeppa
El Yucateca Habanero
Toad Sweat Key Lime Dessert Hot Sauce (haven't found a use yet)