Skip to comments.The 10 Best Hot Sauces
Posted on 06/27/2014 5:00:12 AM PDT by kingattax
Flavor, balance, heat and appearance. These hot sauces rock the house.
There are thousands of hot sauces to choose from today, and most of them are terrible. Theyre novelty items designed with an amusing label and name. The sauce itself is inedible, with inferior ingredients and so much capsaicin from the peppers youll blister your tongue. A good hot sauce is a combination of great ingredients and a balance of heat and flavor.
These ten hot sauces are filled with zest, spice and peppery heat. Dash enough on your eggs or tacos and youll find your eyelids sweating, but no matter how hot the temperature gets youll still get a mouthful of great flavor. Lets start with a surprising number 10 on the list:
10.) Taco Bell Hot Sauce
(Excerpt) Read more at pjmedia.com ...
The man includes “Taco Bell” on the list and NOT Crystal? How about “Bull” or “Louisiana”? If he wanted to go mainstream he could have included “Franks”.
The author is not qualified to write such a piece. May Harold’s Chicken Shack overcook his 1/2 white.
All of these appear to be mild sauces, not what I would call hot sauces.
To each his own.
Agreed! Love crystal hot sauce!
Oh Jeeze, I bet this thread ends up like the “best beer” threads - hot sauce snobs and beer snobs (my beer is best and Bud Light is cat piss) or something.
Dave’s insanity sauce is the hottest thing I ever put in my mouth. I once put a tiny dot on my finger and had to drink a half gallon of milk to cut the burning. After washing my hands I accidentally put the same finger (though thoroughly washed)on my eye ....I felt like my eye was going to melt!
I poured that onto a taco at Lime grill recently. Immediately after swallowing the first bite, along with the third degree burns to mouth and throat, there was a rumbling in my belly reminding me that I ate something that I wasn’t supposed to. Started sweating and had a rapid heart beat.
Yep, pretty lame, especially to a Hispanic’s standards such as myself. If it doesn’t burn on the way in, and burn on the way out, it wasn’t hot enough.
My taste buds are ‘destroyed’ with even the mildest of hot sauces, I cannot taste my food. Do extreme hot sauce users actually taste their food, just askin’?
Your statement is a little off. I have it on good authority that Bud Light is actually cow piss.
Totally agree—what is it with this ketchup list?
The most smoking, fire-breathing sauce I’ve ever had was actually Trader Joe’s Habanero Sauce. It makes Yucateco taste like just a mild chipotle.
16 MILLION Scoville Units
Crystal is good, I prefer Frank’s as an all around hot sauce. It may not be for the real aficionado of hot sauces but , I do like the flavor of it.
Well given that most of the mega brewers will not release an ingredients list, we don`t know is it`s cow piss, cat piss, or fish swim bladder, so to be safe I try to stay away.
It is plenty hot while retaining flavor and sparing your taste buds.
Just remember to use only half as much as store-bought.
“Oh Jeeze, I bet this thread ends up like the best beer threads -”
I agree...much ado about nonsense.
One man’s whatever is another man’s poison.
No doubt, there will be numerous FReepers claiming they know the very best, and it will be some little known nothing.
Staring at a bottle just now
Applying to morning eggs
1. Tabasco for eggs and Tacos.
2. Panola Extra Hot How Sauce.
3. And the Beast where you need to get something really really spicy:
Frank’s is a decent wing sauce. Crystal is a great table condiment for the cayenne flavor, an ever so slightly sweet hot, it’s the best one of that cajun style and surprisingly cheap too. Tabasco you cook with, imho, they all have their place. Exception would be the truly over the top novelty hot sauces that are more for bragging rights and to sell to tourists than anything else. The only food that really functions very well packing that sort of heat is Thai. I typically order medium and request a spice tray so I can control the burn, lol.
Besides, living here in NC where there are now so many excellent small breweries, I would be a fool to stick to the mega breweries.
I grew up in a mixed neighborhood of Eastern European and (mostly native born) Hispanic makeup and was raised eating homemade (from scratch) salsas, now that`s good eating!
“If it doesnt burn on the way in, and burn on the way out, it wasnt hot enough.”
Several years ago the talk at work turned to hot food. I opined that there are two things which should not hurt, food and sex. Everyone agreed. Then I added that, at least, sex should not hurt me. The women got mad. But the guys had a good laugh.
I'll give it a try, thanks for the tip!
It`s expensive but the German beer purity law, Reinheitsgebot, says Barely, Hops, and water. I tend to stick with them, the Germans do brew some good beers to choose from.
FWIW, I’ve found “Endorphin Rush” to be a particularly good sauce. The “hit” is a bit delayed, and it has a nice, slightly sweet flavor.
I like hot sauce but anything you need to wear gloves and protective respirators to prepare or sign a waiver to purchase is too hot. The best is not the hottest and I like the new direction some of these guys are taking by creating layers of flavor, instead of just capsaicin.
Nice post. My mouth waters just reading it. The list of 10 looks good. I’ve occasionally enjoyed Blair’s Death Rain Habenero Potato chips. A small bag will light me right up. Oh . . . and Bud Light really *is* cat piss.
No, Bud Light is possum piss. Coors Light is cat piss.
I didn't even know Tabasco made a wing sauce until recently. Now I find myself putting it on everything.
I’m not so much into the “melt your teeth” hot sauces.
For me, a good blend of heat and flavor is Texas Pete’s Hotter hot sauce.
Funny you say that. I got tired of ordering Thai in a restaurant ‘hot’ and they come back with ‘American’ hot. I said - hey how do you say Thai hot in Thai.
‘Pet Mak Mak’ - spelling’s probably off. But it means (supposedly) Thai hot.
El Yucateco Habanero is our favorite and we buy them off the Internet 4 at a time. We actually take a bottle with us when we go to the Mexican restaurant in town. We gave them a bottle once and they loved it.
I’ve never believed that you have to scald the inside of your mouth and have your nose hairs singed in order to enjoy a good hot sauce.
I’ve always believed too hot of a hot sauce can mask the flavor of the food.
My favorite is Cholula. Not too weak, not too hot. A nice touch of flavor that accents the food you put it on.
Ya...Frank’s hot sauce is my 2nd favorite after El Yucateco.
I’m pretty fond of Marie Sharp’s Belizean Heat.
Agreed. Some people eat this stuff just because it's a challenge:
Try Instant Insanity sauce! It will definitely light you up. One drop on a toothpick in a 2 gallon pot of soup or stew will still make it so hot that the average person will swear you used a handful of habanero peppers!
There was also a link to view it all on one page.
I agree. If you ever want to try another good one as you are describing, try Dat’s Nice Datil Pepper Sauce or Minorcan Datil pepper hot sauce. They are both similar and I order whichever is most available. The Datil pepper is grown in St. Augustine and Minorca.
Thank you! I didn’t see that.
I like DAVE’S INSANITY SAUCE. Guaranteed to clean you out the next day.
When some of the LEGAL Mexicans at work tried some of it on their burritos, they took a bite, and threw the burrito in the trash. It was TOO HOT for them!
Then there was the man at work who would use up all your sauces when you were off duty (Plant manned 24/7).
I replaced my empty bottles of Tobasco with Dave’s Insanity Sauce. He saw the Insanity Sauce, tried it ONCE, and never got into the sauce again.
When he put it on his food, just like he would any other sauce, he failed to notice that EVERYONE in the room stopped doing what they were doing and were watching, and waiting for him to take a bite. Then he did. Everyone there got a good laugh at his reaction to that sauce.
There needs to be some clarity before judging hot sauces. Some rough rules of thumb:
To start with, Salsa (Spanish for sauce), is typically associated with a cooked, chunky mix of vegetables including peppers. They mostly begin with a pico de gallo or salsa cruda, both of which are uncooked.
A Picante has mostly the same ingredients and is cooked, but is blended so that most of the chunks are gone, but seeds remain. Thinner than a salsa, it is often added to a salsa to make it hotter. Of that list, Sriracha is more a picante.
Hot sauce, as a rule, is like a strained picante, which must be thin enough to pass through the nipple on a bottle.
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