My Favorite Commercial Hot Sauce


 
Tapatio is also a good one, I forgot that. I’ll have to look into this Pico Pica…

The only sauce I refuse to buy is Franks. Cannot stand it, think I would rather drizzle tap water over my food🤣 Horrendous flavor, zero spice.

I’m going to get some wood, a router, and make my own hot sauce racks. It’ll be fun to have everything on display and right there!
 
TimA said:
Tapatio is also a good one, I forgot that. I’ll have to look into this Pico Pica…

The only sauce I refuse to buy is Franks. Cannot stand it, think I would rather drizzle tap water over my food🤣 Horrendous flavor, zero spice.

I’m going to get some wood, a router, and make my own hot sauce racks. It’ll be fun to have everything on display and right there!
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Hey, don't get distracted. I want to see what you do with that Genesis 5000 first, then the hot sauce rack.😁
 
Different hot sauces for different uses.

Gumbo....chili.....shrimp creole ....only tabasco
Beans....white and red....or chicken and dumplings.....crystal hot sauce
Mexican.food.......cholula or tapatio
Wings....Franks red hot &butter
Siracha....has its own uses. But I hear it's $70 a bottle now because it was a shortage so...

For heat....pure heat....not vinegar flavor..... I have a 2 lb container of jolokia (ghost pepper) powder. Last year i grew some carolina reapers. They weren't that hot to me. Ive had ghost peppers that were way hotter. The environment is more important than the variety.
 
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MartinB said:
Different hot sauces for different uses.

Gumbo....chili.....shrimp creole ....only tabasco
Beans....white and red....or chicken and dumplings.....crystal hot sauce
Mexican.food.......cholula or tapatio
Wings....Franks red hot &butter
Siracha....has its own uses. But I hear it's $70 a bottle now because it was a shortage so...

For heat....pure heat....not vinegar flavor..... I have a 2 lb container of jolokia (ghost pepper) powder. Last year i grew some carolina reapers. They weren't that hot to me. Ive had ghost peppers that were way hotter. The environment is more important than the variety.
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I like Chrystal regular and garlic.Good all around.
Cholula is a good match for Mexican too. Have to agree.
Tabasco is the go to for class, oysters, shrimp. Several seafood restaurants at the beach only have Tabasco when you ask for hot sauce.
 
Brian_D said:
Wow - Pico Pica! That's All my parents would use back in the day!

Anyone watch the TV show "Hot Ones"?
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Same here as I remember my Grandparents always had a bottle on the kitchen table back in the 1950’s. Also, Pico Pica makes a great marinade right-out-of-the-bottle on beef and pork as it has lots of garlic
 
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Smokin' Marie's is my favorite when I want something especially hot. I use a lot of Tabasco, but I also like Franks and Texas Pete. Basically, I like all hot sauces except the ones that are WAY over the top. Anything hotter than Smokin' Maries is more than I can handle.

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John K BBQ said:
Smokin' Marie's is my favorite when I want something especially hot. I use a lot of Tabasco, but I also like Franks and Texas Pete. Basically, I like all hot sauces except the ones that are WAY over the top. Anything hotter than Smokin' Maries is more than I can handle.

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Well I’ve not seen that one yet!
 
Crystal does have an extra hot we really like. The regular Crystal does not have as much heat as I like. Only problem it's hard to find outside of South Alabama or Louisiana
 
That's too bad. I am getting the Extra Hot Crystal up here in Nova Scotia through a hotsauce shop in Ontario. Just gad some on my eggs this morning!
 
I have to post a local favorite of course. Hank Sauce was made in the town North of us at the beach, Sea Isle City, NJ, until the growing demand required they relocate their manufacturing facility offshore to a much larger space. Plus, my son-in-law went to college with the guys that started the business. Was on the surf team with 1-2 of them too..
They are all good...Honey Habanero is the hottest.hanksauce_lineupx3_2000x.jpg
 
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