[Wooleybooger]

What hot sauce(s) do you keep on hand and how much of each to you keep? I have
12 oz refillable bottle of Cholula and a gallon jug to refill it from
12 oz refillable bottle of Crystal and a gallon jug to refill it from
12 oz refillable bottle of Frank's Original and a gallon jug to refill it from.
5 liters of Valentina
A bottle of Sriracha that I use mostly Sriracha mayo. I don't keep refills on that. If you use a lot of hot sauce getting the gallon containers is the way to go, save yourself some money on it.

The small bottles of Cholula aren't easily refillable so I put it in an empty Crystal bottle and I use the Valentina out of the 2 liter bottles because the small bottles are easily refillable. I don't keep Tabasco because I don't like it. I like the sauces that have some flavor not just heat.

 

[Shane R]

Crystal and Tabasco meet most of my needs. I also keep little packets of Taco Bell's diablo sauce when I have extras. I rotate through the Mexican varieties depending on what I can find but I don't care for Cholula.

I also have some homemade hot sauce in the house but it's rather thin and really something to cook with more than a condiment. I had a bumper crop of Tabasco peppers last year. I've also made hot sauce with Thai red chiles. I would have made some this year but my Hungarian wax pepper plants never made it to flowering.

 

[Wooleybooger]

Crystal and Tabasco meet most of my needs. I also keep little packets of Taco Bell's diablo sauce when I have extras. I rotate through the Mexican varieties depending on what I can find but I don't care for Cholula.

I also have some homemade hot sauce in the house but it's rather thin and really something to cook with more than a condiment. I had a bumper crop of Tabasco peppers last year. I've also made hot sauce with Thai red chiles. I would have made some this year but my Hungarian wax pepper plants never made it to flowering.

I've tried a fermented hot sauce and yes it is thin, watery and separated. I've order Lecithin off Amazon as an emulsifier. Xanthan gum can also be used.

 

[Colbyt]

My unsophisticated palate has a hard time telling the difference for most things so Franks, Sriracha, a tabsco type and I use whichever I see first except for wings and has to Franks.

I did break down and buy a Chinese one for a new recipe but really they all are mostly the same to me.

 

[Roll_Bones]

Franks and Crystal.

 

[Two knots]

Franks, Chrystal, and Valentina regular hot sauce.

 

[Old Gnome]

We keep two kinds of Tobasco sauce on hand - the original and the mild jalapeño. The latter is my favorite. I am not a fan of heat for heat’s sake.

 

[Wooleybooger]

We keep two kinds of Tobasco sauce on hand - the original and the mild jalapeño. The latter is my favorite. I am not a fan of heat for heat’s sake.

Agree I want some flavor also.

 

[Shane R]

When I was in the Navy we got a steady dose of Texas Pete. They got all of the flavors and garlic and Hotter than Hot were always the last 2 to run out. We missed a resupply once and were running out of condiments. The Officers had Tabasco in the Ward Room and one of them brought a case of it down to the enlisted mess.

 

[Wooleybooger]

I also have some homemade hot sauce in the house but it's rather thin and really something to cook with more than a condiment. I had a bumper crop of Tabasco peppers last year. I've also made hot sauce with Thai red chiles. I would have made some this year but my Hungarian wax pepper plants never made it to flowering.

I've tried a fermented hot sauce and yes it is thin, watery and separated. I've order Lecithin off Amazon as an emulsifier. Xanthan gum can also be used.

Got lecithin showed up and I mixed 1 Tablespoon of the liquid into about 20 oz sauce. Took it about 30 hours but it shows no more separation. Oddly to me when first mixed it separated some with the solids on top an liquid on the bottom. Just opposite of what you would expect. It's still thin though. I've got some xanthan gum ordered.

 

[Roll_Bones]

When I was in the Navy we got a steady dose of Texas Pete. They got all of the flavors and garlic and Hotter than Hot were always the last 2 to run out. We missed a resupply once and were running out of condiments. The Officers had Tabasco in the Ward Room and one of them brought a case of it down to the enlisted mess.

Texas Pete is a staple in these parts and frankly I don't think much of it.

 

[Steve-o]

We have a bottle of Sriracha, a bottle of chipotle Tabasco (love chipotles but everyone else's chipotle hot sauce is just too sweet), and a jar of ulek sambal.

I've never been a fan of the high vinegar content of Frank's/Crystal/Texas Pete's and don't cook enough stuff (buffalo wings, etc.) that demands it so small bottles float into the house, get used up, and disappear. Not a connoisseur of most of the vinegar sauces.

 

[LeonardoDaBenz]

I NEVER buy hot sauce. I may have them given to me as a gift though.

Mango-Habanero Hot Sauce
Ingredients

• 1 teaspoon olive oil
• 1 small onion chopped
• 4 habanero peppers diced (I will also use scorpion or ghost if I can find them)
• 4 cloves garlic chopped
• 2-3 cups chopped mango==> I used 2 red mangos not ataulfo)
• 6 ounces tomato paste
• 3/4 cup apple cider vinegar
• 3 tablespoons honey
• 2 tablespoons spicy chili flakes
• 1 tablespoon ground mustard
• 1 tablespoon smoked paprika
• 1 tablespoon ground ginger
• ½ cup brown sugar
• Salt and pepper to taste

Instructions

• Heat a large saucepan to medium heat and add olive oil with onion and peppers. Cook about 5 minutes, or until everything softens.
• Add the garlic and cook another minute, until garlic becomes fragrant.
• Add remaining ingredients and stir until everything is combined.
• Bring to a boil, then reduce heat and simmer about 20-30 minutes.
• Process until smooth. If the sauce is too thick, add a ½ cup of water or more and continue to process to your preferred consistency. Serve the sauce right away, or let it sit awhile to allow the flavors to more fully develop.

Got this recipe from chilipeppermadness.com

 

[PickyPrincess]

I don't use hot sauce for anything.🤷

 

[Wooleybooger]

I don't use hot sauce for anything.🤷

Really? You said you like Mexican. Have you seen the Taqueria Style Pickled Carrots and Jalapenos that I posted? It's veggies and vinegar sauce.

 

[PickyPrincess]

Really? You said you like Mexican. Have you seen the Taqueria Style Pickled Carrots and Jalapenos that I posted? It's veggies and vinegar sauce.

Well yeah, but Mexican (and spicy) to me is picos, salsa, and all different types of chiles used in the cooking but not the Tabascos and such.