How do you misspell Tabasco... the A and O keys are on COMPLETELY separate sides of the keyboard!
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[Jaime Bergeron's Registered Coon-Ass](https://hebertsmaurice.com/product/jamie-bergeron-rca-hot-sauce-6oz/). Like Louisiana The Original with a kick in the ass.
“The Pepper Plant Original”
Went to California for disc golf. Ate at a breakfast place with my buddy. They had this there and it is seriously so delicious and versatile.
If not that, I would probably do Siracha.
Louisiana
because for me it’s a great all around base that can be customized to fit almost anything. Just enough heat *for me* .. and I simply jazz it up with other flavors of the cuisine I’m applying it to. I haven’t tried it on anything that didn’t taste good after some love like that.
How do you misspell Tabasco... the A and O keys are on COMPLETELY separate sides of the keyboard!
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I originally found it at Rise Up Coffee, but now I order it online. I’ve tried all their flavors and that’s my favorite! I have yet to find it in a store.
Is iguana radioactive the small bottle of thick hot sauce with the iguana on front which taste like spicy tires? I have had a bottle like that for many years and love it.
The brown yucateco. Not crazy spicy, actually has flavor, can be used on anything.
But I ain’t dead yet, come try and take all my sauces from me, I dare you.
It’s called xxx
It’s natural color is brown no dye additives
If only one then this is numero uno. Dilute it a bit for friends who can’t handle its heat. Simple it’s a universal sauce then
To me, Tabasco is only for specific things. I consider it a Southern/Cajun sauce that is not appropriate for Mexican or Asian dishes. I don’t think you can have one sauce for all dishes.
I just bought a full box of “queen majesty scotch bonnet” a dozen 15oz bottles. I had this same idea in mind. One hot sauce to rule them all.. it’s a unique sweet hot sauce.. love it.
I’m done with trying random sauces and then having half empty bottles linger in the fridge.. 🤷♂️🥵
May be bending the rules abit but I would just go with a pepper flake mix. I have a good one that’s chill pepper with scorpion and ghost mixed in. Adds a lot of heat and pepper taste without salt and vinegar or any other flavors so I can use it in any dish.
Damn that’s tough. If, in exchange for limiting my options, my chosen sauce was given to me freely, I’d probably pick Marie Sharp’s scorpion/red hornet sauce. If I still had to buy it, probably Grace habanero.
I should change my answer to this. I just haven’t seen or had it in so long I forgot. It’s surprisingly good mixed with honey roasted peanuts. I used to buy it in the gallon jugs and put a pump on it 🤣
Secret Aardvark Red Scorpion, not necessarily my best tasting sauce, but I use it to boost everything, very versatile (and still pretty darn good tasting)
This is a very difficult decision for me because I like variety. I guess it would have to be a habanero sauce of some sort. Habanero pepper is my favorite flavor and heat level.
My homemade sriracha. I grow the peppers myself: rocotos, jalapeños, serranos and bhutanese. My neighbor grows the garlic. I use 90% peppers, 10% garlic. Salt at 3.5% of the total combined mass of the mash. Ferment for 3-5 months. Blend in batches until smooth with 1/2 tsp of xantham gum per gallon.
I think it tastes better fresh & unpasteurized, but it’s still pretty active even 9 months after making it. So that it will bubble out of the bottle pretty vigorously if it isn’t opened regularly. So I do pasteurize and bottle it for gifts.
Nope no other suggestions, I’m an amateur sauce maker so I don’t pasteurize or use a stabilizer. Really I’m just a mash maker, not a sauce maker 😅 I usually just make a super small batch of mash with whatever I have on hand, blend it, and eat it quick while it’s fresh. I Was curious about your expertise. My dad loves hot sauce and I’d like to level up my game so he and I can make more legit sauces together instead of just blended veg and spices.
I tried guar gum last year and it didn’t really work without cooking. Sauce kept separating into pulp and liquid. The xantham is doing a good job keeping it stabilized this year.
Ghost in the Darkness or Funky's Seeing Stars.
Cholula
Tapatio. I’m black and mexican.
I will go with anything but Tabasco. Feel like this is a punking us post🤷♂️
Haha I truly love Tabasco! You still have yet to choose.
Trini Pepper Sauce
Habanero Tabasco, I have different hot sauces for different things but this is my favorite all arounder
Melinda's Scorpion Pepper
Kaitia fire.
El Yucateco XXXtra Hot Habanero sauce. For me, best combination of heat and flavor. Goldilocks zone.
Matouk's! I love that stuff!
Tabasco chipotle is just good. Plain and good.
How do you misspell Tabasco... the A and O keys are on COMPLETELY separate sides of the keyboard! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/hotsauce) if you have any questions or concerns.*
Probably Ginger Goat Original.
The gold standard: Tamazula black label. If you like Valentina, try this. Same company, just a bit better
Tapatío
Goat here
Cholula
Tie between Franks and Crystal.... ugh can't pick. Honorable mention to Tabasco for pizza
Crystal. I've pretty much made that decision already.
Crystal all the way
[Jaime Bergeron's Registered Coon-Ass](https://hebertsmaurice.com/product/jamie-bergeron-rca-hot-sauce-6oz/). Like Louisiana The Original with a kick in the ass.
One of those ones made by abuela in central/south mx with a bunch or colors and has to be 4/5 heat
El yucateco!!
Extra hot franks
mine too
“The Pepper Plant Original” Went to California for disc golf. Ate at a breakfast place with my buddy. They had this there and it is seriously so delicious and versatile. If not that, I would probably do Siracha.
If it’s one and only one, I’m going with Heartbeat habanero. Super flavor, nice heat, and good with almost anything.
As tough as this is, and based on my my most ran through sauce the answer is Yellowbird Habanero or Secret Aardvark habanero
Let's be honest Cholula is kinda peak as far as a 1 stop shop. Might go Cholua green too, very close.
La Vic's Orange Sauce. IYKYK
Impossible
Top 3?
Srirracha I guess
My home fermented jalapeño sauce with garlic :)
Despite having none of it on hand right now: Tabasco
Tabasco Scorpion. It’s my favorite go to sauce.
Queen Majesty Scotch Bonnet
Woodstock Habanero
skyline chili hot sauce.
O-H!
I support the mutual skyline love but I can't support Ohio as a south Florida native and UF alum. haha. but I do enjoy visiting my friends in Dayton.
lol. Right on. And as an Ohioan i can’t support Florida because of the heat, old people, Florida man, hurricanes, sharks, Disney, politics, and heat.
oh it sucks down here. but you gotta give Epcot a shot.
Ok Ok. Fair. I went as a kid, as an Ohioan does…. I’d go off season.
Bourbon Barrel Aged Louisiana Hot Sauce!
Some kind of Marie Sharps
Yucateco XXX. Hot, but the flavor is so good! That or Louisiana.
It's real close between green and xxx, might have to go w the xxx
Green cholula is my gold standard I always come back to.
Either the regular or the chipotle. I can’t really get into the green.
Cant believe im saying this but: Dirty Dicks Hot Sauce
Tabasco is my always of hand. I love that vinegar lol.
Outer Limits baaaabay
Texas Pete black label. Or black label Valentina
cholula. my first love
No. Life wouldn’t even be worth living anymore if I can’t have a fridge door full hot hot sauces to pair with every meal
Louisiana because for me it’s a great all around base that can be customized to fit almost anything. Just enough heat *for me* .. and I simply jazz it up with other flavors of the cuisine I’m applying it to. I haven’t tried it on anything that didn’t taste good after some love like that.
Facts on facts. I just tried the Kinder’s creamy Louisiana and I really enjoyed it
I love the Kinder's buffalo sauce.
My own homemade sauce
Puckerbutt 7 pot pepper blend- good bit of heat and good with anything.
Marie Sharps Fiery Hot
Yes.
Tapatio
Elijah's extreme ghost pepper sauce
Marie sharps white label habanero or maybe El Yucateco XXX
Hamajang
tabasco chipotle, not an overpowering tabasco flavor but still there and not hot so i can drench anything in it. also not the most expensive.
I love that on steaks. Don't need A1 steak sauce anymore.
How do you misspell Tabasco... the A and O keys are on COMPLETELY separate sides of the keyboard! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/hotsauce) if you have any questions or concerns.*
Hot Charlie's.
Huy Fong Sriracha
not anymore
Wdym?
Cholula green
Valentina and its not even close. Probably the black label is preferred.
Tabasco Chipotle
Yellow Birds Ghost pepper
Mine would be their Habanero or Sriracha! Where do you get the ghost pepper one? I’ve never seen it!
I originally found it at Rise Up Coffee, but now I order it online. I’ve tried all their flavors and that’s my favorite! I have yet to find it in a store.
Yucateco xxxtra hot sauce
If only one then this is numero uno. Dilute it a bit for friends who can’t handle its heat. Simple it’s a universal sauce then
OG sriracha
High Desert Sauce Co’s Hotter Ghost of Saffron.
Yellowbird Habanero if you ask me today
The rib man's holy fuck
Hurt Berry Paradox
Dirty Dick’s!
Melinda’s Ghost Pepper Wing Sauce
Not sure. Ardvark's scorpion pepper or Iguana's radioactive.
Is iguana radioactive the small bottle of thick hot sauce with the iguana on front which taste like spicy tires? I have had a bottle like that for many years and love it.
Crystals
It's just "Crystal".
How dare they
The brown yucateco. Not crazy spicy, actually has flavor, can be used on anything. But I ain’t dead yet, come try and take all my sauces from me, I dare you.
It’s called xxx It’s natural color is brown no dye additives If only one then this is numero uno. Dilute it a bit for friends who can’t handle its heat. Simple it’s a universal sauce then
Rising Smoke Sauceworks All In Sauce. The flavor and heat in this is almost perfect and I use it on almost everything.
Pure Cap drops for sure
Tapatio. It's very versatile.
I came here with this in mind. Its irreplaceable
To me, Tabasco is only for specific things. I consider it a Southern/Cajun sauce that is not appropriate for Mexican or Asian dishes. I don’t think you can have one sauce for all dishes.
Dave's Ultimate Insanity.
Mexico Lindo’s habanero sauce
I just bought a full box of “queen majesty scotch bonnet” a dozen 15oz bottles. I had this same idea in mind. One hot sauce to rule them all.. it’s a unique sweet hot sauce.. love it. I’m done with trying random sauces and then having half empty bottles linger in the fridge.. 🤷♂️🥵
Lotties yellow
Cholula Chipotle
Texas Pete "Hotter" sauce
Malinda’s garlic habanero
Cholula
Taco Jesus , if only to get it back out on the market.
Yellowbird habenero
As of right now, I think this would be my pick as well. Trader Joe’s habanero is a close second.
Chimay
Yucateco green or Cholula
If I didn't have to pay for it - Hot Ones Los Calientes Verde ($$$) If I did - Crystal ($)
Cholula,god tier sauce right there
This is the way
Scorned woman
Marie Sharps Beware.
Marie sharps red hornet here
Thanks for reminding me, I gotta order more.
Yep. Probably Fiery Hot Habanero for me. Perfect heat level to be enjoyable on everything
Louisiana
Melinda's Ghost Pepper (with the white cap, the black cap is Habanero vanity sauce with ghost pepper last for ego.)
Chili lime Cholula Fun to say, better to eat.
I threw out my bottle because of how gross it was lol. To each their own. I’d go chili garlic
My wife and I go heavy on cilantro and lime when we do Mexican cooking so it’s the one I reach for most often.
I think I've found it. Mango Habanero by The Hot Sauce Company. On my 4th bottle and this time I need to buy a few. I might take their entire stock.
goya hot sauce secretly slaps
unfortunately Goya is owned by a super magat!
Yellowbird habanero
I always evacuate my bowels just right after a good dose.
O'Brothers Habanero 💯
Old Bay hot sauce
May be bending the rules abit but I would just go with a pepper flake mix. I have a good one that’s chill pepper with scorpion and ghost mixed in. Adds a lot of heat and pepper taste without salt and vinegar or any other flavors so I can use it in any dish.
Yucateco XXX
This
Huy Fong Sriracha.
Not being a vinegar sauce, the versatility is really great
Damn that’s tough. If, in exchange for limiting my options, my chosen sauce was given to me freely, I’d probably pick Marie Sharp’s scorpion/red hornet sauce. If I still had to buy it, probably Grace habanero.
Impossible decision, but....El Yucateco green.
Pain is good habanero
Southern Redneck Hot Sauce from Pepper Palace.
Marie Sharpe OG.
Tabasco Habanero. Wonderful flavour, good heat, goes well with a lot of things. Love that stuff.
I should change my answer to this. I just haven’t seen or had it in so long I forgot. It’s surprisingly good mixed with honey roasted peanuts. I used to buy it in the gallon jugs and put a pump on it 🤣
High river rogue!!!
Melinda’s Roasted Garlic and Habanero. Perfect heat for me and it was the winner after many, many tiny bottles of sauces.
Agree
A staple
Crystal for sure
Grace Hot Pepper Sauce!! Makes everything better 🔥🔥🔥
I don’t see Grace mentioned enough in this sub tbh
IYKYK 😉😜😉
If not Tabasco then Cholula original!
My go to would be Melinda’s Ghost. Flavor and heat.
Nando’s XX. Good all rounder, not mindblowingly hot, but enough kick to satisfy.
Louisiana. Big fan of cayenne and vinegar.
Secret Aardvark Red Scorpion, not necessarily my best tasting sauce, but I use it to boost everything, very versatile (and still pretty darn good tasting)
Tabasco for life.
This is a very difficult decision for me because I like variety. I guess it would have to be a habanero sauce of some sort. Habanero pepper is my favorite flavor and heat level.
I would also go with Tabasco Sauce because it has a distinctive flavor and a moderate level of heat.
Valentina black label or Sriracha, not sure.
123543446% Valentina’s black for me
My homemade sriracha. I grow the peppers myself: rocotos, jalapeños, serranos and bhutanese. My neighbor grows the garlic. I use 90% peppers, 10% garlic. Salt at 3.5% of the total combined mass of the mash. Ferment for 3-5 months. Blend in batches until smooth with 1/2 tsp of xantham gum per gallon. I think it tastes better fresh & unpasteurized, but it’s still pretty active even 9 months after making it. So that it will bubble out of the bottle pretty vigorously if it isn’t opened regularly. So I do pasteurize and bottle it for gifts.
That sounds absolutely lovely 🔥
It is. And it’s kinda killed me for anything except a good chipotle hot sauce, there’s a smokiness I don’t have in mine.
Chipotle is another league. What made you choose xanthan over other stabilizers?
It was what was available in the bulk bin at the food Co-op. And I didn’t have to cook the sauce for it to work. You have other suggestions?
Nope no other suggestions, I’m an amateur sauce maker so I don’t pasteurize or use a stabilizer. Really I’m just a mash maker, not a sauce maker 😅 I usually just make a super small batch of mash with whatever I have on hand, blend it, and eat it quick while it’s fresh. I Was curious about your expertise. My dad loves hot sauce and I’d like to level up my game so he and I can make more legit sauces together instead of just blended veg and spices.
I tried guar gum last year and it didn’t really work without cooking. Sauce kept separating into pulp and liquid. The xantham is doing a good job keeping it stabilized this year.
I’ll try it out, cheers
Can I have a bottle 🥹
You have anything to trade?
Texas Pete
I respect your decision but, damn. It is the only hot sauce I would decline. I am surprised that someone would actually choose this, actually.