Ask Lemmy

Chipotle Tobasco or Chipotle Cholula

There's not much to choose from in Spain, I've been buying one called Valentina lately.

Classic black Truff sauce. The black truffle elevates just about everything I put it on, and the heat has depth instead of just being heat.

Crystal and Sambal, depending on the dish. Tabasco if it’s gumbo or soup or whatever but Tabasco is more concentrated and I like it best as an ingredient than as a sauce.

While I have a few in the medium, and very hot categories, what I really use a lot of is a relatively mild green sauce. I like to be able to add a lot flavor without making something crazy hot. I used to use Tabasco green, later upgraded to Cholula green, but my favorite these days is Callahan's Poblano green chili sauce. The Bronx Greenmarket is really good too.

My wife got me a bottle of Da Bomb as a joke for Valentine's and I've been working through that for over a year.

Pretty fond of Nandos Garlic sauce, but theres also

• Djablo Power Jab (filipino - earthy and HOT)
• Burns & Mccoy - Mezcaline (warm and fantastic on a taco, not crazy hot, very flavorful)

Gochujang and Sriracha's version of chili garlic sauce

Gringo Bandito!

Every pepper head should know: Scoville ratings for hot-sauce are bullshit.

Most sauces simply list the Scoville number for the pepper in the sauce, and never actually get the sauce rated. This leads to people thinking they can tolerate much higher ratings than they can. And encouraging them to try stuff that will lead to a bad experience.

Queen's Majesty has a coffee & habanero sauce that is incredibly delicious, best I've ever tasted

"Ultra death sauce"...

Yeah, the name... I'm not sure what's wrong with people naming chili sauces. Also, it's pretty inaccurate as I am alive and well.

Anyway, for me it hits a good balance between being proper spicy and a rounded taste.

Pepper Palace has a Cinnamon Habanero sauce that tastes like a really good BBQ sauce. It's amazing

Vicious Viper has a really nice taste and has my preferred hotness level.

Those Wings brand little packets that are white on the front and clear on the back

Melinda's Ghost Pepper sauce. Hot and delicious, available at the supermarket near me

Smokin’ Ed’s Unique Garlique. Garlic makes everything better, and this sauce is both tasty and really hot at the same time.

I like High River Rogue. Not super hot (relatively speaking), somewhat sweet, fruity. I like it because it’s flavorful and an unexpected twist on what’s usually just a vinegar-plus-angry-pepper shelf.

Depends what I'm eating! Different heats for different meats, y'know?

Here in Chicago there a company called Coop Hot Sauce that makes an amazing array of sauces seasonally. Their "Unicorn Tears" is a good all-purpose hotsauce featuring fermented seranno. They had one two years ago made with habanero and pepitas that was amazing on anything with cheese.

For big brands, Yucateco is very good. Their green habanero is good in chicken soup or in mac'n'cheese. The black label aged habanero is fire on fried chicken or added to salad dressings. The 'Caribbean' roasted habanero is closest to the fresh roasted habanero salsas that the better restaurants on the West Side make in house.

With East and Southeast Asian dishes, sambal oeleck is tops. I have a soft spot for hot mustard with egg rolls, though.

• Blair's death sauce: quite spicy and a really nice habanero flavour
• Mad dog 357: VERY spicy. Great for when you just need to pump the spice level. One drop will make your dish spicy, two drops very spicy, three drops sweating and hiccups

Trappey Joes

Excellent cayenne hot sauce.

Mexico Lindo Habanero is my latest favorite.

Dave's Gourmet Creamy Garlic Red Sauce.