Hot Sauce

Goddammit do I love hot sauce. Yesterday I made some hummus with cilantro and a healthy amount of my current favorite hot sauce, the classic vietnamese sriracha cock sauce:

quite tasty. my pho obsession has obviously sparked this spinoff obsession with cock sauce. not the hottest sauce of course, but very, very tasty. now I'm not saying that I'm a hot sauce aficionado or anything. my collection is quite pedestrian. i only stock tabasco, cholula, and cock sauce. my ace in the hole comes from a local company called the boulder hot sauce company, "harry's habanero."

absolutely delicious and just the right amount of painful. fucking amazing on a fried egg that is on a hot dog.

why is heat so great? is it the pain? do we all hate ourselves? do you build a tolerance? I remember Fizzy once talking about a billion scoville unit hot sauce or something like that? how does one attempt to enjoy hot sauce of that caliber?

hot sauce

p.s. hot sauce thread would love to be all red

all red kind of sucks to read though

hard to go wrong with tabasco on eggs. i really love smoked tabasco on a fresh slice of pizza, it tastes quite different from regular tabasco. I tried Secret Aardvark hot sauce recently on some poutine and it was great. Had a savory and subtle tomato/red pepper flavor. A great workhorse sauce.

I put this on everything... but i have a feeling some of you guys are gonna tell me that this is the "lite-beer" version of hot sauce... but i'm not a hot sauce connoisseur.

egg ON a hot dog?

i like vicious viper

its rated at 750,000 scovilles.. pretty fucking hot but not too up there

anyone who is too elitist for tobasco is full of shit.. its a great recipe.

so is texas pete imo.

a lot of people rave on about dave's insanity sauce but to be honest

every one of their sauces tastes like garbage.. synthetic capsaicin tasting

oh and the 16 million scoville sauce is called

Blair's 16 Million Reserve.

it's literally pure capsaicin in a bottle, there is nothing hotter on the planet.

anything more than a few toothpick tips worth on your tongue and you'll end up in a hospital

  On 2/24/2011 at 8:32 PM, Rubin Farr said:

indeed, quite hot

Been into this one lately:

straight ghost chili juice

  On 2/24/2011 at 9:48 PM, Calx Sherbet said:

straight ghost chili juice

  On 2/24/2011 at 8:21 PM, luke viia said:

ah this pic gives me all manner of teh goosebump.

I like tapatio. I don't even think it's spicy, I just like the flavor.

There really aren't a whole lot of hot sauces that impress me in spiciness. I can eat habanero's whole.

i'm a big tabasco and sriracha fan, but lingham's is also good...

lingam and cock sauce, that's a lol

  On 2/24/2011 at 10:26 PM, Braintree said:

I like tapatio. I don't even think it's spicy, I just like the flavor.

 

There really aren't a whole lot of hot sauces that impress me in spiciness. I can eat habanero's whole.

tapatío's good. I don't usually get too fancy with the hot sauce.

Tapatio is good, but I only use it on mexican dishes. I never use it on non mexican foods. Tabasco for everything else!

I alternate between tapatio and cholula on Mexican stuff and pretty much alternate tobasco and siracha on everything else too.

jules is my main man!

Endorphin Rush in my Ramen noodles, Sriracha on my omelets, Georgia Peach and Vidalia Onion Hot Sauce and Bee Sting Honey n' Habanero/Mango Passion Pepper Sauce on Mexican foods.

Original cholula for mexican.

Texas Pete for bbq.

Tabasco Green for secret ingredient in pasta sauces.

Frank's Red Hot for stuffed quahogs (probably the 1 thing Rhode Island ever got right).

Although lately spicy food has been hurting coming out the business end. If anyone can recommend a good proctologist please PM a brotha.

  On 2/25/2011 at 2:48 AM, asymmetrical head said:

jules is my main man!

boom pow internet high five

I did forget about franks but that is strictly for wings and other buffalo style dishes.

Sriracha for heat

and this for everything else: