[PJ-Comix]

I love hot sauce but are any of these new sauces better than Tabasco?

[manic4organic]

Every January ZestFest comes to D/FW. It’s a spicy foods convention/show. Vendors of salsa and spicy snacks, chef demos, etc. Somebody always passes out after a macho attempt at eating a ghost chili sauce. One of my FAVE sauces is Jardine’s Sontava sauce. All the great habanero flavor but comes in different levels of heat.

[LibWhacker]

Wow, this thread is really taking off. Thanks for posting it. Seems we have some hot sauce fans out there! Bookmarking for later reference.

[mplsconservative]

For fans of Tapatio, this always makes me laugh. It’s not politically correct and does contain a swear word, so beware if there are kiddos around.

http://www.youtube.com/watch?v=x18qP6bVmnY

[La Lydia]

I have two off-the-beaten path favorites that I never am without: Goya Salsita Chile de Arbol (there are other good ones, Goya’s Smoky Ancho Salsita is awesome too) and Salsa Búfalo (Clasica). The Búfalo on cold shrimp with a squirt of lime is divine. I keep a bottle of Tabasco on hand because I cannot make scrambled eggs or deviled eggs without it. But that is all I use it for.

[sean327]

I love Tapatio. It’s an old Southwestern standard. I also put New Mexico red chile powder in a shaker with larger holes. I use it on damn near evrything.

[Minutemen]

I like Tabasco. It was my first hot sauce decades ago. I now refer to it as a "training sauce" for beginners. About 70% vinegar in my estimation. Want a great sauce? Try El Yucateco brand. My favorite is the dark brown one!

http://www.elyucateco.com/

[RedWhiteBlue]

My favorite, by far, is a mustard-based sauce made in St. Lucia. Great on burgers and hotdogs, but use sparingly because it is made with the habanero/scotch bonnet pepper:

[Capt. Canuck]

After Death Sauce is what I use. Very good heat without masking the flavor of the food itself.

http://extremefood.com/shop/product.php?productid=1