Yarr I wanna burn me arse yarrrrrr

[Jonnydread]

Due to a shitty pepper crop and the general malaise of this year I haven't been making my own hot sauce as much.

Anyone have any hot sauce recommendations? I like 'em fiery with flavor (no 'da bomb' hot garbage). I have a hot sauce of the month subscription, but it's quarterly and I'm fiendin'

[Axel]

I'm with you on flavor. I don't care to burn both ends of the candle for something that tastes like industrial waste.

These aren't particularly exotic suggestions, but my go-tos for Mexican food are Tapatío (more flavor) and El Yucateco (more heat). Either can be found at most grocery stores with a decent hispanic section. La Victoria is ubiquitous in Mexico and easy to find here, too. I don't personally care for the taste but it's worth a try.

[Jonnydread]

I'm with you on flavor. I don't care to burn both ends of the candle for something that tastes like industrial waste.

These aren't particularly exotic suggestions, but my go-tos for Mexican food are Tapatío (more flavor) and El Yucateco (more heat). Either can be found at most grocery stores with a decent hispanic section. La Victoria is ubiquitous in Mexico and easy to find here, too. I don't personally care for the taste but it's worth a try.

Totally man. My brother and I do the Hot Ones challenge every year and usually their first ~6 sauces are excellent, but once you get to the capsaicin extract ones they just tastes like burning hot trash.

I do enjoy Tapatío on breakfast food and El Yucateco at our local burrito joint. I'm not familiar with La Victoria, what's the flavor like?

If anyone likes sweet hot sauces there's a fella in my town that makes a sauce called "Rich's Sweet Heat" and it is freaking amazing. Get the superheated version if you like hanging out on the Throne.

[Alexndl]

I like the Dawson Original Habanero sauce
not insane hot and good flavor
was on "hot ones" season 5 lineup mid way
https://dawsonshotsauce.com/collecti...t-ones-sauce-7

I also tried their Sichuan Ghost, hotter and different flavour (more for asian food) but good too

Their Chipotle is good too but not that hot as the Original Habanero


On the mild level I really like the Cholula original and chipotle

What is the scovile level you are aiming for?

i usually like to be under 150 000 scovile and mostly around 75 000 (Habanero)

[MrKittyCatMeowFace]

Tabasco
green
red
chipotle
habanero
Not ranked just how i typed it

[cellophane]

I have gone the exact opposite way of everyone else lately and have really been enjoying regular old-fashioned black pepper. Get a good coarse grind going and you are set. For long cook time dishes I'll frequently just throw in whole pepper corns. They soften up while it cooks and when you bite into them there is a nice peppery pop of deliciousness.

[Siress]

A quality pepper medley is a must. I highly recommend keeping pink pepper corns seperate from those that can go through the grinder. I have a jar of the pink pepper corns that I'll take from, muddle, and then apply to the food.

As far as hot sauce... I'm a simple man. I keep some cheap-o thin (i.e. mostly vinegar) stuff around, like Crystals, a sweet and spicy sauce like Frank's Red Hot, and a thick flavor bomb that I'll splurge on every once in a while. My two favorites are Aji Amirilo paste from YDFM in Atlanta, GA and Queen Majesty scotch bonnet & ginger. Neither are particularly hot, but they sure bring the flavor. If you get the aji amirilo paste from anywhere else than YDFM then I suggest blending and cooking off most of the water as necessary before using it. It should hold peaks instead of being a clumpy mess.

[Alexndl]

+1 on pink pepper, its the one I use the most and it give good flavour on beef I just crack them with the side of a kitchen knife