Best hot sauce for general use?

[MJP]

I'm looking for a well-rounded hot sauce that I can use as a condiment, not an ingredient, for general use... burgers, chili, chicken, you name it. I have a pretty decent tolerance for spicy, so I'm looking for something around the 30,000+ Scoville range. One or two drops should really do it for me.

Just for reference on my tolerance: on the hot end, Barron's habanero sauce is what I use to spice up regular BBQ sauce and it only takes a few drops, but I can take a straw and start drinking Tabasco without any adverse (heat or flavor, that is) effects, so that's pretty mild. (What happens later is another story... )

Any suggestions? I don't mind ordering online since my local markets don't really carry much outside the mild stuff.

Edited February 14, 2006 by MJP (log)

[Alchemist]

I like the sambals, oolek, bajak, and trassy. The ones I prefer are from Indonesia. The oolek is fresh chilis, the bajak is fermented and the trassy has fermented shrimp paste in it so it has that tropical, asian funk, of kim chee. Which brand you like is a matter of taste.

[snowangel]

Over here is a pretty definitive topic on hot sauce.

[kaneel]

I like the sambals, oolek, bajak, and trassy. The ones I prefer are from Indonesia.  The oolek is fresh chilis, the bajak is fermented and the trassy has fermented shrimp paste in it so it has that tropical, asian funk, of kim chee.  Which brand you like is a matter of taste.

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I second that!!!

I use sambal oelek in a lot of my cooking. It goes great with differnt cuisines

[k43]

My favorite is Tapatio. A bit hotter than Tabasco, with less vinegar and a lot more flavor.

[DTBarton]

I like the sauces from Half Moon Bay trading company. My favorite is the Golden Habanero (nice balance of heat and flavor), but they make others (and hotter).

Web site has guide to where to buy: http://www.halfmoonbaytrading.com/

[HVRobinson]

Asking what kind of hot sauce is kind of like asking what flavor beer you ought to drink. Just as there are different types (regional or style) of BBQ--- the same holds for hot sauce. Me personally? I keep several flavors of Mexican-- TapaTio, Chollula, Valentina, and el Yucateco. For the south-eastern flavor Tabasco in several flavors, the classic, the smoked chipotle, the habanero (great on eggs), then there's the Crystal (the best inexpensive vinegar/hot). For asian fun, there's the Sirichiri Rooster sauce, or a jar of chili oil with pepper flakes in it. And when doing a whole hog-- I'll make a couple gallons of pig pickin' sauce.

Hot stuff? As long as it has flavor, yes. To see how hot you can stand it? Nahhhh- there are better ways to hurt yourself.

HVR

Edited February 16, 2006 by HVRobinson (log)

[Toliver]

Any suggestions?  I don't mind ordering online since my local markets don't really carry much outside the mild stuff.

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If you're looking for added heat try the "Dave's" line of sauces. The Insanity sauce is insanely hot and just a couple drops will do it. There are also other sauces in the product line that offer more flavor.

[robinlhunter]

Marie Sharp's basic or hot habanero -- great flavor and really noticeable but not destroyer-level heat!

[DTBarton]

My favorite is Tapatio.  A bit hotter than Tabasco, with less vinegar and a lot more flavor.

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Bought a bottle of Tapatio on your recommendation, it's got some kick!

We're not alone. I got it in the hispanic section of my local Food Lion. They had several hot sauces in a row, all fully stocked.

Only one Tapatio left.

[slkinsey]

I second the opinions on sambal and other Asian hot sauces.

For a Western hot sauce, I think tops for general purpose is Red Devil. It's a cayenne and vinegar hot sauce. I think it has more intensity and roundness of flavor per unit of heat than most other hot sauces (I've always found Tabasco a little whimpy on flavor compared to the amount of heat it brings to the table.)

[Alchemist]

I would agree about The red Tabasco. I like the green. It's not as spicey but has a wonderful flavor. I really like Franks and Louisiana for red hot sauce.