Asklemmy

Encona hot sauces are some of the most readily available in the UK, reasonably priced, and they generally slap

Huy Fong Chili Garlic Sauce. They sell it by the gallon at an Asian market near me and all I can say is I'm tempted.

Maritime Madness, Candied Habanero or Lime Cilantro.

I can’t pick a single favorite, they all have different uses. Cholula or Valentina go with a lot of things, but obviously and especially Mexican food. Frank’s Red Hot is pretty much only for making Buffalo sauce, but I also like it on mac & cheese, and on steak (this is a weird thing I got from my dad). My favorite chili crisp is Fly By Jing. It makes Chinese takeout worth eating. Calabrian chili paste goes great on sandwiches and in tomato sauces. I’m not big on sriracha, but keep a bottle of Underwood Ranches on hand to make spicy ketchup or add to a sandwich or burger, ramen, etc. Speaking of Underwood Ranches, their chili garlic sauce is perfect on eggs. I also have a bottle of Secret Aardvark habanero sauce for chili and hot dogs and most importantly, chili dogs. The last one that comes to mind is the only obscure one that you get in those mall stores where 99% of their business is from frat boy joke labels: “Sauce Bitch”. Despite the stupid name, this one is unique and delicious. It’s fruity and dark and goes amazingly well with pork dishes as well as eggs. I stumbled on it in a restaurant and now I have to order it direct from the manufacturer because I haven’t found anything else quite like it.

Oh man, how has nobody mentioned cholula? I can't even use other sauces except for siracha.

Haven't seen Hank Sauce Cilanktro listed yet.

Really depends on the food and mood. Anywhere from basic crushed red pepper, Crystal, to ludicrous level stuff with ghosts and reapers.

I don't use nuclear stuff as much due to intestinal stuff as I'm getting older though.

Also, for any upcoming spice hounds, pickle juice works very well to kill the burn, if you like pickles.

My own sauce because it's not cooked, without vinegar and hotter.

El Yucateco - all of their habanero-based sauces are good. I had the black label one recently and feel like I've discovered a new favorite.

Kill Sauce - limited selection but really unique sauces with complex flavor profiles to balance the heat. The Habanero is exemplary, but the Carolina and Ghost versions are the pinnacle, IMO.

A good, fresh salsa verde

Good old Tobasco.

suka pinakurat

My store bought favorites are chili garlic Cholula and the green tabasco. I also make my own (commented on another reply about what)

There's this belizean hot sauce called Marie Sharp's, I get the gold one. Doesn't sting me at all, my family can't handle heat, but it does the job well enough.

My favourite however is Salsa Macha. Can't get dried pepper where I'm at though, or I'd make it myself. Goes great with just about anything, even compound butter slathered bbq steaks.

I go for salsas and chunky condiments (e.g. black bean chilli crisp, hot Indian chutneys) than just a liquid hot sauce, even then it's sriracha.

Encona West Indian Papaya Hot Pepper Sauce

Current favorites are The Seventh Reaper and Heartbeat Scorpion. Tasty and hot but not stupid hot.

Oh and in the milder end: Dirty Dick’s Hot Pepper Sauce With a Tropical Twist

Might not sound interesting - or maybe it isn't even a "hot sauce", but since it's like, the only I know, schezwan.

Everything from Secret Aardvark and most of Crazy Bastard

• Melinda's ghost pepper sauce (kinda my default)
• Tobasco scorpion (another default)
• yuca tecca reserve (for tacos usually with another sauce for more heat)
• trappey's tobacco peppers (for hot dogs, eggs, and chili)
• Melinda's ghost pepper wing sauce (for nuggies)

Whatever nozzle fits in my ass best so I can boof it.

Goblin Sauce by Torchbearer, made in collaboration with the band Nekrogoblikon. Jalapeno, pineapple, scorpion pepper. Good solid heat, little fruity. Bought a case of it

El Yucateco Mayan Recipe

BOMBA CALABRESE. Sorry, I can't say it in lowercase. It's just crushed peperoncini and oil. Yummmmm I put it on pizza, in soup, curry, stew, I dip my cheeses and fingers in it.

Cholula for eggs but it's hard to find around here.

I'll be on the lookout for Valentina as it's been brought up often in this thread.

Depends what I'm using it on.

Mambo Sauce and buffalo wing sauce for chicken.

Tabasco for eggs.

Tobasco or a mild cherry hot sauce

Cholula garlic, Valentina, Melinda's habenero garlic and various yellow bird.

I haven't tried that many hot sauces but I like hot sauces that have a good mix of both heat and flavor. What I prefer depends on what I'm eating, so sometimes I prefer Tapatio and other times I prefer (real) Sriracha. I do also sometimes use other hot sauces like the ghost pepper ranch from Wendy's when I can get them.

My own. I lacto ferment peppers with (and or) garlic, sjalots, ginger, veg, fruit, paprika, herbs, spices. It is easy to make.

Trappey's Bull is good. Also have a few varieties of Tabasco (jalapeno, scorpion pepper, cayenne & garlic), and some made by the students at a local culinary program.

sambal djeroek