Bkessler

Marie Sharp's http://www.mariesharps.us/
This is my favorite I discovered it on my honeymoon in Belize and it is the best in my opinion bar none. At one time I had easily 15 bottles if different varities but now there are all gone and I just keep the "belizian heat. Even the really hot varieties are not ridiculous you just use a little less and some of the more exotic flavors are great too like the orange pulp hot sauce, its great with eggs. I just reordered my second batch since Christmas. I am sure everyone has their favorite so lets find out what they are!

ChainsawCharlie

When i can't have homemade, I settle for this:

Bkessler

yeah that is good stuff too, I use that when i stir fry mostly.

wallmaxx

I was tricked into eating some home-made hot sauce in a road side BBQ joint just inside KY north of Ft Campbell.

The container had hand written on the outside OMG this is HOT! HOT! HOT!

My soldiers were egging me on..."C'mon LT, you ain't a man if you cain't eat the sauce."

It was so hot and powerful....all I tasted for the rest of the day was like really bad tobacco. The waitress brought me my own gallon pitcher of sweet tea....no help. I think it was almost all Habeneros.


For commercial stuff, I'm weak.....Green Lid Pace Salsa (Yup mild)

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Double-A

Louisiana for a simple not too hot sauce and Cholula for great flavor with a completely different heat. A bit hotter, but not painfully so.

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trav007

It all depends boys. So many sauces...so few working taste buds.,


Franks hot sauce - Wings and fries, sometimes rice....overall a good fallback sauce
Tabasco CHIPOTLE - Try a cordon bleu burger with the chicken basted with this great addition to the hot sauce family.
"The Hottest ****in Sauce" - straight from Louisiana, just a couple drops for a pot of chili but what a great slow rising heat.
Mongolian fire oil - Makes a bitchin stir fry that the Huns would be proud of.
Sweet Chili sauce - Great on roasted fowl, superb dippng sauce for potato skins.....(don't forget your sour cream though), also a good basting sauce for a hambuger on the barbecue.
Tuong ot sriracha - I agree with Chainsaw
Endorphin rush - "For when you want to punish yourself, (and don't expect me to feel sorry for you tough guy.)"

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shanekw1

Ebesse zozo sauce.... mild is HOT, the hot stuff is damn near nuclear

www.awassi.net

DavidC

It's either choula or something out of the garden for me. Only have to grow habernaros every 5 years or so.

Good Luck
Dave

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ProWallGuy

My favorite:

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Tscarborough

This is the best I have ever had, and I have had every single one listed so far. I have not found this in the US, though. I liked it so much I brought 2 cases back from Guatemala:

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Tinstaafl

You guys are wimps. I just sprinkle a little Plumbing Forum on my food.

Bkessler

Hey C flux is great for poison ivy.

DavidC

Props to the plumbers, but that was a beer snort.

Good Luck
Dave

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ChainsawCharlie

Today's harvest/next week's hot sauce:

Serrano....Cayenne
Tobasco...Habanero

kjung

Man, that picture got my mouth watering

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Jason W

So how do you guys go about making hot sauce? I tried it last week but it didn't turn out too well. I think I used too much Vinager.

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silvertree

One or two tomatoes, a few peppers (I use a lot of peppers and less tomato), cilantro (1/4 cup), 1/4 an onion, two cloves garlic burnt a little in a fry pan, juice of one lime, tablespoon vinegar, 1/2 teaspoon sugar, salt and pepper.
Then you decide what you like such as less cilantro, more onion less garlic ect. No two sauces exactly the same. Last week I put some Colorado peach in my sauce. Once I did fresh pineapple.
Vermont people put maple syrup in it! (Just kidding) Hmmm. Maybe not.

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Tscarborough

That sounds like salsa, not hot sauce.

For hot sauce, I make a super-saturated brine solution, mash the peppers and add to the brine and let it age. I generally pull one bottle out at a week, then bottle the rest in 3-4 weeks. To bottle, strain through a cloth bag.

This makes a hot sauce like Tabasco that requires no refrigeration.

Every batch of salsa is different, but it seldom involves heat cooking (unless I am roasting the peppers), and relies on chemical cooking (vineager and citrus), and DOES require refrigeration.

Edit: Here is a bottle of my home-made Tabasco:

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TimNJ

I like Wasabi sauce.

Grumpyplumber