<p>What hot sauce do you use most often. To which foods and meals do you add hot sauce. What’s the hottest level you can stand?</p>
<p>I like the taste of Tabasco brand, but I don’t think the flavor is worth the extra expense when there are less costly alternatives. Do you enjoy these national brands? I love Sriracha Thai hot sauce, which we call ‘rooster sauce’ in our house.</p>
<p>Tabasco
Crystal
Red Devil
Texas Pete
Trappeys
Sriracha</p>
<p>Frank’s Red Hot…“I put that ***** on everything”. ;)</p>
<p>^^^
You and my DS. :)</p>
<p>Trinidad Charlie’s West Indian Pumpkin Pepper Sauce.</p>
<p>Stir fried vegetables with whatever leftover meat is on hand and a dash of sauce.</p>
<p>Long time Franks…but recent Sriracha convert… :)</p>
<p>How could I forget Frank’s? Dad loved the stuff and it was usually THE ONLY hot sauce alllowed at our house…until he discovered sriracha. 
Hey Mathmom, how does ‘Jamaican Choice Yellow Pepper Sauce’ taste?</p>
<p>I’m also a Frank’s die-hard up until my recent conversion to sriracha. I even bought a bottle for my friend’s house for when I eat there. I keep trying to find a food it doesn’t go with, so far to no avail. “That **** goes on anything.”</p>
<p>LW - I don’t know since that’s not the hot sauce we eat. I can’t really explain how the pumpkin sauce tastes. It just seems a little more complex and richer than your average hot sauce.</p>
<p>trappeys
chalulah
siracha</p>
<p>Me: Frank’s, Pete’s, Red Devil.
DH: the hotter the better and Sriracha.
LOVE hot sauce in creamy soups. And on french fries.
Think DH will put Sri on anything, even salads.</p>
<ul>
<li>Sriracha. My boys grew up on it & call it “rooster sauce” too.</li>
<li>Frank’s. S2 puts that stuff on everything in the dining hall.</li>
<li>Nando’s Peri-Peri sauces & Mrs. Ball’s hot mango chutney. My South African friend introduced us to these.</li>
</ul>
<p>Great topic!</p>
<p>My favorite by far is Frank’s Red Hot. I find that cayenne pepper sauces complement more foods than any other, and among them, Frank’s is the best, although I frequently also get Louisiana just for something slightly different. I have it in soups and stews, on eggs, on chicken and pork (but not beef), a few dashes in almost any mixed-up dish such as a casserole, a dash in homemade dressings, and by the truckload in gumbo and jambalaya (of course).</p>
<p>We have a bottle of Sriracha but don’t use it often. I like it on all kinds of stir-fries and on scrambled eggs, but that’s about all.</p>
<p>I hate Tabasco. Never use it at all. To me it’s watery, mostly heat, little flavor, and what flavor there is is sort of bitter. Blah.</p>
<p>I like salsa more than hot sauce- I put it on peanut butter & toast, on eggs, on baked potatoes…</p>
<p>Red Dog Tavern’s Armageddon Sauce. </p>
<p>[Red</a> Dog Tavern Armageddon Sauce](<a href=“http://eaglecove.topcities.com/reddogarmageddon.htm]Red”>http://eaglecove.topcities.com/reddogarmageddon.htm)</p>
<p>I also use a condiment from the Philipines called Jufran Banana Hot Sauce. It’s a bit sweet so I use it sparingly. And I’m almost as fond of chipoltle adobo as sriracha. The La Morena brand chipoltles in adobo is SUPER HOT. I mix the adobo in ketchup, mayo etc… Like the granny says in the ad, you can put that…er…stuff, on everything! :)</p>
<p>
</p>
<p>That’s so crazy, I have to try it.</p>
<p>I should be somewhat offended at my family’s attachment to hot sauce. I am an accomplished cook and work hard to balance the seasoning of every dish, only to have my guys drown whatever I serve in freakin’ hot sauce. </p>
<p>I guess I’m used to it though because every Christmas I give my husband an assortment of hot sauces. His current favorites</p>
<p>[Dave’s</a> Temporary Insanity Sauce](<a href=“http://www.gourmetmikes.com/dateinsa.html]Dave’s”>http://www.gourmetmikes.com/dateinsa.html)
[Hot</a> Sauce, Greene’s Gourmet of Vermont. Hot Sauce Made In Vermont](<a href=“http://www.greenesgourmet.com/atomic_habanero_hotsauce.asp]Hot”>http://www.greenesgourmet.com/atomic_habanero_hotsauce.asp)</p>
<p>I think I need to order emilybees sauce!</p>
<p>I like Frank’s too- I put it on everything! My favorite is to take the corn type chip things (I don’t know what they are called- they look kinda like Funyuns, but are corn instead of onion- we get them at the Mexican market or from carts at soccer games) open the bag, and pour a LOT of Frank’s directly in the bag, then follow it with lime juice. Shake it up and eat!</p>
<p>My son’s favorite is Tapatio sauce- and he does eat it on anything. He puts it on peanut butter sandwiches, pizza, eggs, etc. </p>
<p>No one else in our house likes hot sauce, but since I do most of the cooking they suffer thru it!</p>
<p>I saw the title of this thread and jumped in to add Frank’s but most of you already beat me to it. Creamy/pureed soups+Frank’s=yummy!</p>
<p>Sambal bajak, sambal oelek, siracha, pickapeppa, Aunt Helen’s bajan style homemade.</p>
<p><a href=“http://www.pickapeppa.com/[/url]”>Pickapeppa;
<p><a href=“http://en.wikipedia.org/wiki/Sambal[/url]”>http://en.wikipedia.org/wiki/Sambal</a></p>
<p>What is the Best Condiment You Ever Had? On chowhound…</p>
<p><a href=“http://chowhound.chow.com/topics/737884[/url]”>http://chowhound.chow.com/topics/737884</a></p>