Hot sauce: What's in YOUR cupboard?

[Jenise]

Do an inventory, report back.

Quite a lot, actually.

- two different kinds of homemade hot oil (one from powdered red chiles, one from seeds from green chiles)

- Sririacha

- Paul Prudhomme's red pepper sauce (a Tabasco analog, but without the oak aging)

- Sichuan chile and bean sauce

- Sichuan chile and garlic sauce

- the home version of the late-lamented East Coast Grill Very Hot Sauce (Jamaican-style hot sauce)

- Dave's Insanity sauce and a half-dozen other ultra-hot sauces


The ones I use most are the hot oils, Sriracha, and Sichuan chile and bean sauce.

-Paul W.

Less than normal, as I discarded all open-and-nearly-empty bottles when I moved.

Vietnamese chili-garlic paste
Chinese red chili oil
Black raspberry chipotle sauce
Chipotle grilling sauce
Finishing sauce (2)
Fiery Hot Habanero sauce (3)
Green chile honey
Garlic Red Savina sauce
Sriracha

If you want us to account for chile powders, I have a LOT of those.....

[Jenise]

Here's mine, a shorter list than I expected to be honest. I guess I've pared things down over time and use more dried and ground chiles for heat where once upon a time I'd have used some sort of bottled thing. I don't even keep hot chili oil any more. New Mexico changed me!

I have:

Cholula (Bob's favorite taco condiment)
Tapatio (my favorite taco condiment)
Pepper Plant Original
Sriricha
Sambal Olek
Chili and Garlic Paste

Just Tabasco & Frank's RedHot here.

Not in my cupboard but in my fridge...

Melinda's XXXXTra Reserve

Home made habanero hot sauce

Tuong Ot Toi Viet Nam

Bronco Bob's Smoked Bacon Chipotle Sauce

El Yucateco Chipotle Hot Sauce

Tuong Ot Sriracha

Cholula

Home made bird's eye, lime and garlic sauce

I forgot habanero hot fudge sauce. Fantastic on vanilla ice cream.

Frank's. I keep it in the fridge, not the cupboard.

Homemade harissa

Homemade chilli jam

Thai sweet chilli and garlic

Berenberg Chilli Sauce

Nando's extra hot peri peri sauce

On some of these, I had to correct the labels' spelling.

Garlic Red Savina
Tapatio
Sriracha (2)
Chinese hot chile oil
Hunan red chile
Huyfong chile garlic
Guilin chile
Taiwanese spicy pot
Black bean-chile
Spicy sauce (that's what the only English on the label says)
Indian green chile
Hot plum
Thai sweet chile

Did I mention that I liked hot food?

[Robin Garr]

Hmm, a bit more than I thought. A few of these look ancient and should probably be discarded. Does hot sauce keep safely forever? I think it might.

In no particular order except as I got to them in the inventory ...

Cholula Original
Cholula Chili Garlic
Sambal Oelek
Vietnamese Chili Garlic Paste
Sriracha
Trappey's Jalapeño
El Yucateco Chipotle
El Yucateco Habanero
Thai Roasted Red Chili Paste
Thai Panang Curry Paste
Datil Do-It Hot Sauce
Kari Dau Au Do Vietnamese "Madras Curry" sauce
Marie Sharp's Habanero
Tropical Pepper Co. "Tico" Papaya curry sauce
La Preferida chiles chipotles en adobo
Sun Brand India Madras curry powder
Dried red pepper flakes
Various dried chiles

Did I mention that I like hot food, too?

Tabasco
Cholula
Jump Up and Kiss Me (nice sweet/hot mix) great on pizza
Sriracha
Jalapeno puree
one of those novelty sauces from my FIL called Flamin' Flatulence it's pretty lame
Chile/garlic paste

and away from my cupboard



in my license plate holder!

[Jenise]

Tabasco
Cholula
Jump Up and Kiss Me (nice sweet/hot mix) great on pizza
Sriracha
Jalapeno puree
one of those novelty sauces from my FIL called Flamin' Flatulence it's pretty lame
Chile/garlic paste

and away from my cupboard



in my license plate holder!

Cool license plate!

So okay, what about Tabasco vs. other makers of Louisiana style hot sauce: Crystals, Trappey's, and the like. Are they just pretenders, is there only one real Louisiana hot sauce?

I forgot habanero hot fudge sauce. Fantastic on vanilla ice cream.

That sounds very good. Do you recall the brand name?

A local restaurant here serves a habanero key lime pie. It sounds weird but is actually very tasty.

So okay, what about Tabasco vs. other makers of Louisiana style hot sauce: Crystals, Trappey's, and the like. Are they just pretenders, is there only one real Louisiana hot sauce?

I'm a Tabasco fan, but not nut case enough to pooh-pooh the others that are out there. There are certain things, in fact, that Tabasco's just not right for... like hot wings. I'll tend towards Frank's or Louisiana when I'm making wing sauce. There's just a different flavor at work in those. With that said, we go through a bottle of Tabasco every couple of weeks in our house. And I keep a bottle on my desk at work.

I forgot habanero hot fudge sauce. Fantastic on vanilla ice cream.

That sounds very good. Do you recall the brand name?

It's a local Santa Fe company called Prairie Thyme. Right click for their website: Prairie Thyme.

No love for Pickapeppa or Matouk's?

Some other good choices here, though. My very favorite is Marie Sharp's Grapefruit Habenero sauce. Crazy good.

Cholula

So okay, what about Tabasco vs. other makers of Louisiana style hot sauce: Crystals, Trappey's, and the like. Are they just pretenders, is there only one real Louisiana hot sauce?

IMO, there are lots of Louisiana hot sauces. And several good ones besides Tabasco. I'm partial to the one the Paul Prudhomme makes. I'm not a fan of oak in wine, and I'm not a fan of the wood from the barrel aging in Tabasco.

-Paul W.

From the Bass Pro Shops is this great little number - Redneck Whiskey Wing Sauce and Chicken Depilatory. Made with scotch bonnet mash and some other stuff, including corn whiskey.

Also have a few gift sauces, most of which probably aren't worth opening because they'll be too mild. I thought I had some Cholula still, but I must have finished it already.

Paul, for years, the only hot sauce you could find at K-Paul was Ortego, made in a garage in Ville Platte by a fellow named Allen Ortego. He retired a few years ago, so Prudhomme went the private-label route.

Tabasco
Cholula
Sriracha
Frank's Red Hot
El Yucateco - Chile Habanero - Verde ... Yum
Kaitaia Fire - From New Zealand ... Great stuff
Waha Wera - Kiwi Fruit and Habanero ... Haven't tried yet.

I think there may be a few others lurking around but that is the gist.

Jason

[Jenise]

IMO, there are lots of Louisiana hot sauces. And several good ones besides Tabasco. I'm partial to the one the Paul Prudhomme makes. I'm not a fan of oak in wine, and I'm not a fan of the wood from the barrel aging in Tabasco.

-Paul W.

I wasn't aware that it's wood-aged. Probably should have been, I've actually visited the McIlhenny (sp?) plantation there somewhere around Lafayette. I think I was way too worried about getting bit by an alligator to pay attention to the details. And I've just never been a fan of the sauce. In fact, in the 20 years I've been married to Bob we've only had it around the house in the last three years or so, thanks to our Karen of Redding, California, and her reccomendation of marinating a whole chicken in Tabasco. I'm crazy about that preparation, but the last time I went to buy a replacement for the pantry, I purchased Crystals (which I only remembered when looking for something else yesterday; it should have been on my list). The Crystal's was so much cheaper, and I've known people who have said they prefer it.

Tabasco

Frank's Red Hot Original

Bronco Bob's Tangy Apricot Chipotle sauce

Cajun Power Garlic Sauce

and my all time favorite
Louisiana Cajun Style Seafood Sauce (my DH orders this and the CPGS on-line, can't find them in stores here in NW Ohio)