Hot sauce: What's in YOUR cupboard?

Whew, had to take an inventory...

Peppadew Pepper Sauce
Tabasco, green, Habanero, Garlic, regular, and Chilpotle
Emerils Kick It Up Sauce
Sriracha
Pepper Plant Garlic, Chipotle, Hot Pepper and regular
Hot Chilie Garlic Sauce
Pickapeppa
Sambal Oelek
Cholula
Iguana Habanero
Trappy's Gournet Hot Sauce, Jalepeno Sauce
Lindy's Red Taco Sauce

No love for Pickapeppa or Matouk's?

My hot sauce inventory is really simple. Tabasco and Matouks. Tabasco for any recipes that call for a liquid chili, but that's not often the call given what I cook so I generally only add it to simple DIY recipes like burger patties, canned salmon/tuna sandwich, fried eggs. Matouks is for when I do Trinidad style stuffed curried meat and potato in roti. And that's more apt to be eaten with a fruit juice, water, or maybe a beer.

I generally don't cook a lot of dishes that require hot sauce. And I can't say I really find wine and hot foods go together, but I have been told that a spicy peppery N. Rhone Syrah can be a good wine for some spicy food.

Bryan

I took my whole inventory of hot sauces:

hot chile oil (2 kinds)
Chinese chile and garlic paste
Chinese chile and bean paste
Paul Prudhomme's hot sauce
Tabasco
Sriracha
Dave's Insanity
Hellfire & Damnation
Out of the Woods Road Kill
Zia Fire
Blair's After Death
Capital Punishment
Hot Sauce From Hell
Tongues of Fire
Harry's Hot Sauce
Desert Rose Tamarind Hot Sauce
Redneck Gormay Sweat Thang
Mardi Gras F/X Bourbon Street Heat
Homemade version of East Coast Grill Inner Beauty Very Hot Sauce

-Paul W.

[Jenise]

I generally don't cook a lot of dishes that require hot sauce. And I can't say I really find wine and hot foods go together, but I have been told that a spicy peppery N. Rhone Syrah can be a good wine for some spicy food.

Bryan

Most hot sauces are used as condiments, though, not in cooking per se, don't you think? Even a lot of traditionally-not-hot foods. I grew up with a father who almost never ate eggs that he didn't douse with Tabasco first, for instance. As for the northern Rhone thing--really? I love those wines, best syrahs in the world. But I can't imagine putting spicy food with them--there are so many subtleties that would disappear even if the pepper part found a match. And at the price most northern Rhones cost...would think the ballsy fruit of an Australian would be better, as long as the alcohol wasn't too high (the alcohol seems to intensify the heat--or is that just me?).

[Jenise]

I took my whole inventory of hot sauces:

hot chile oil (2 kinds)
Chinese chile and garlic paste
Chinese chile and bean paste
Paul Prudhomme's hot sauce
Tabasco
Sriracha
Dave's Insanity
Hellfire & Damnation
Out of the Woods Road Kill
Zia Fire
Blair's After Death
Capital Punishment
Hot Sauce From Hell
Tongues of Fire
Harry's Hot Sauce
Desert Rose Tamarind Hot Sauce
Redneck Gormay Sweat Thang
Mardi Gras F/X Bourbon Street Heat
Homemade version of East Coast Grill Inner Beauty Very Hot Sauce

-Paul W.

Paul, your list grew! You must have had a bunch hiding in the pantry that you forgot about. I love cruising the hot sauce aisle just for the names, of which you have quite a few gems. The Redneck Gormay Sweat Thang, which I've not seen before, really made me laugh. Capital Punishment's pretty good, too. Do you buy all these yourself or do friends, knowing your penchants, gift you with them?

N. Rhone and spicy? Nope. And I'm someone who loves spicy and loves N. Rhone wines.

Most hot sauces are used as condiments, though, not in cooking per se, don't you think? Even a lot of traditionally-not-hot foods. I grew up with a father who almost never ate eggs that he didn't douse with Tabasco first, for instance. As for the northern Rhone thing--really? I love those wines, best syrahs in the world. But I can't imagine putting spicy food with them--there are so many subtleties that would disappear even if the pepper part found a match. And at the price most northern Rhones cost...would think the ballsy fruit of an Australian would be better, as long as the alcohol wasn't too high (the alcohol seems to intensify the heat--or is that just me?).

True on the condiment thing as a general rule, but I have picked up a food spicing habit in cooking where I will add a hot spice to a dish that will be cooked. As for the N Rhone and spicy food pairing. You probably know what would work far better than this newbie does. The reason I brought it up is because there is a Thai restaurant in Calgary with a very impressive cellar and the owner is supposed to be very good with wine. One day when I was picking up takeout I said I just can't see Thai food and wine being such a focus for someone and asked him for an example of a red wine that goes with the restaurants cuisine and he came with the the spicy Syrah and I believe he meant N. Rhone because thats the most common spicy Syrah. Your idea of a hotter climate Oz does sound more appropriate I guess. But maybe some of the more subtly spiced Thai dishes do go well with a Rhone. Must depend on the degree of spice flavours and heat.

Bryan

Paul, your list grew! You must have had a bunch hiding in the pantry that you forgot about. I love cruising the hot sauce aisle just for the names, of which you have quite a few gems. The Redneck Gormay Sweat Thang, which I've not seen before, really made me laugh. Capital Punishment's pretty good, too. Do you buy all these yourself or do friends, knowing your penchants, gift you with them?

I bought a 12-pack of ultra-hot sauces called the "death row collection" some years ago from a mail-order place specializing in hot sauces and salsa. Since you have to use these things sparingly, they last a long time. When I did my first posting, I knew I had all these but couldn't remember the names. Last night I took them all out of the pantry and wrote the names down.

-Paul W.

None.

rwj

I have these:

Tabasco
Tapatio
Chile and Garlic Paste
That Sweet Chile and Garlic sauce for chicken
Pepper Plant Original
Pepper Plant Garlic
Tabasco Green Jalapeno Sauce
Red chile sesame oil

Big Daddy
Tabasco
Franks Louisiana Hot
Sriracha
garlic chile sauce
Iguana Gold (habanero)
Tabasco spicy soy
Patak's green chile chutney
Patak's Hot Mango chutney
Chimichurri
Hottest Fuckin' Sauce
Tapatio
jalapeno nacho slices

Hottest Fuckin' Sauce

rwj

Hottest Fuckin' Sauce

rwj

My son brought it back for me from a trip to New Orleans. I'm scared to eat it -- I'm sure there are voodoo spirits living inside!

Hottest Fuckin' Sauce

rwj

My son brought it back for me from a trip to New Orleans. I'm scared to eat it -- I'm sure there are voodoo spirits living inside!

I'll guinea pig up! Send it to me and if you get a reply you'll know I lived. I love voodoo.

rwj

The following is only a partial list. I have about half again as much stashed in boxes--moved when we got new windows. I also didn't list salsas, grilling sauces, and various rubs:



Acid Rain
Bat’s Brew
Bayou Passion
Better Value Louisiana Hot Sauce
Blazing Blow Job Hot Sauce
Bonehead’s Piri Piri Medium
Bufalo Jalapeno Sauce
Cajun Chef Green Hot Sauce
Cholula
Currybean Fiesta Meltdown Hot Sauce
Dante’s Inferno Spiced Cayenne Sauce
Dave’s Insanity Sauce
Deception Betrayed Hot Sauce
Deception Ditch the Bitch Hot Sauce
Deception She Got Your Balls Chipotle Hot Sauce
Deception What the F*@k Habanero Pepper Sauce
Deception You Lousy Bastard Hot Sauce
Embasa Salsa Chipotle
Erica’s Country Style Pepper Sauce
Frank’s Red Hot Sauce
Fuego Maya Salsa Picante
Gator Hammock Gator Sauce
Gecko Gary’s Chipotle
Gecko Gary’s Roasted Red Pepper Sauce
Gordo’s Red Pepper Sauce
Gordo’s Thai Sauce
Grace Spicy Jamaican Island Style Sauce
Green Bandit Habanero
Green Bandit Hot Sauce
Hard on Hots
Kamikaze Gourmet Hot Sauce
Lingham’s Hot Sauce
Louisiana Gold Pepper Sauce
Maria Sharp’s Habanero Pepper Sauce
Melinda’s xxx Hot Sauce
Miss Anna’s Habanero Hot Sauce
Molten Golden Hot Sauce
Oahu Guava Hibiscus Habanero
Original Juan Source
Ortego Sauce Pimente Brand
Panola Cajun Jalapeno
Panola Extra Hot Sauce
Peninsula Gold
Pepe’s Sauce
Pepper Girl Wrong Number Chipotle Habanero Hot Sauce
Pepper Island Beach Habanero Hurricane
Red Bandit Red Bell Habanero Sauce
Salsa Picante De Boca en Boca
Sunset’s Sweet Revenge Fiery Hot Sauce (autographed by Sunset Thomas herself--a Penthouse Pet and Nevada hooker)
Tabasco
Tabasco Jalapeno Sauce
The Mexican Restaurant Hot Sauce
Tiger Sauce
Torch Bearer Sauce Sugar Fire
Trappey’s Red Devil Cayenne Pepper Sauce
Uncle Brotha Green Hot Sauce
West Indies Creole Classic Red Pepper Sauce

The hottest one in the world is the Original Juan Source, which I'll never open. It's about $100/oz. and registers 7.1 million Scovill units.

Blazing Blow Job Hot Sauce
Deception Ditch the Bitch Hot Sauce
Deception She Got Your Balls Chipotle Hot Sauce
Deception What the F*@k Habanero Pepper Sauce
Deception You Lousy Bastard Hot Sauce
Hard on Hots

Are they trying to tell us something?

I saw Ortego on your list. You're a man of taste and refinement.

Golly. Shucks.

Just Sriracha and Tabasco for the moment being, but I just moved so I'm restarting almost from scratch.

[quote="Jenise
I'm crazy about that preparation, but the last time I went to buy a replacement for the pantry, I purchased Crystals (which I only remembered when looking for something else yesterday; it should have been on my list). The Crystal's was so much cheaper, and I've known people who have said they prefer it.[/quote]

I prefer Crystal over Tabasco; it's less vinegary. If you compare labels, you'll see why.

I like Melinda's for that same reason, not so vinegary.

I love Emeril's Kick It Up Sauce" in my Very Veggie juice with fresh lemon every morning. So for the past 2 weeks I have been hunting for some.....there was none. I finally asked at Raley's where the Kick It Up Sauce was and they told me, they had a basket full in the back they were marking down to half price - how many did I want? It seems it is being discontinued.
Sad, because I love the flavor in my breakfast drink. Is it still available in your area?
I loaded up on it so will not be needing it for a long time. Raley's was unable to tell me if it was a corporate decision or that the sauce is simply being taken off the market.

Sorry to hear about your inability to find Emeril's Kick It Up Sauce. Some years back I was very disappointed to find out the the East Coast Grill in Somerville, MA was no longer producing their Very Hot Sauce, which was one of my favorites. Fortunately, the chef who invented the sauce, Chris Schlessinger, published the recipe for a home version (doesn't have the emulsifiers and preservatives a commercial sauce entails). I've made it myself, and indeed, it's the genuine article. So I'm happy again.

Maybe Emeril will publish his hot sauce recipe, if he's no longer selling it commercially.

-Paul W.

Srirachi, Frank's Red Hot, and Cholula. Not nearly as much as I would like. I lament there are no chile heads in this house...

I lament there are no chile heads in this house...

Hey, you're the one who voluntarily left The Land of Chile Enchantment....