picopaka (spelling*) my fav by far

 

Probably "Pico Pica." I ate lots of it growing up. Also plenty of Tapatio...

 

Dave's Insanity Naga Jolokia. Around 700k on the Scoville meter.

 

D.L. Jardine's Texas Champagne Cayenne Pepper Sauce

I discovered this one many years ago and loved it. However, I haven’t had any in a long time because markets no longer stock it. This thread reminded me, so I went on line and ordered some. Thanks

 

Marie Sharp's Original Hot Habanero Sauce!

 

Aardvark

 

Not fancy name just plain old Franks Red Hot

 

What do you put that $#!+ on?

 

Tapatio for Eggs and hashbrowns or breakfast burritos till I die

 

Yes! Don't forget some cheese

 

Aardvark Chipotle (green label) isn't very spicy, but the flavor is outstanding. It's been my go to for a few months now.

 

I haven't tried their stuff yet, but considering we share a fence, I probably should

 

tabaso guess i'm simple and old school

 

The new Habanero tobasco is very good and worth a try.

The original Tobasco is what I watched my father and other family members use so watching the old timers use it meant I sure had to.

 

Pretty much anything Silagy sauce makes....and they're local.

 

Tiger sauce or my favorite is Nandos Peri Peri sauce

 

Tapatio, huy fong sriracha, pico pica, and bufalo chipotle for a smoky flavor.

Frank's Red Hot sauce is a good base for copycat buffalo wild wing asian zing and caribbean jerk sauces, along with mixing up sauce for baking home made spicy sweet chex snack mix.

 

Buffalo chipotle is the new one I'm trying. Man it's good

 

We buy the original Secret Aarvark by the case and use it on everything. There are probably half a dozen bottles of other sauce in the fridge that don't get used unless we run out. That reminds me, I need to place an order...

 

I look at Sriracha €o€k sauce as my ketchup. Mmmmm...

 

I ferment my own. My best so far is a pear habanero.
This year I grew super-hots and have several batches fermenting and various heat levels....

 

Great! It's so easy and much more tasty than virtually any commercial sauce. Personally, I ferment all mine before making them into sauce. But homemade is the way to go!

 

Mule Sauce

 

I also have a variety of sauces in the fridge. Ble Top lime jalapeño is one of my faves.

 

Taco Bell for the win...

 

There are so many good ones out there. I love a lot of heat but it’s got to have a great flavor. I have had many homemade “Mexican influenced “ hot sauces that were to die for. I enjoy the various pepper flavors. Habanero and Jalapeño and Pequins are my favorite. Just plain old Tabasco,Tapatio or Cholula off the store rack are good too. That being said I love lots of heat but a lot of that stuff is so hot that it’s basically inedible. 🥵🇺🇸

 

If I had to pick one, Aardvark for the win. Works well with sour cream. Mix the two and add to your favorite breakfast burrito.

Honorable mention goes to Sambal, Tapatio, Sriracha and....Tabasco.

 

Old Bay Hot Sauce

 

Bufalo Chipotle. Best if aged under the truck seat for two or three years. I have a batch ready to go.

 

Bufalo Chipotle. Best if aged under the truck seat for two or three years. I have a batch ready to go.

Do the same with Tapatio .....
When on the road for breakfast, at a new place, I always ask if they have Tapatio.
If they say no I tell them I am walking out (looking very serious). Walk out to the truck and then go back in with my seasoned big bottle of Tapatio wearing a Big Smile.

Its also not bad on fresh shucked oysters or clams from a bay, but prefer Tabasco .

 

Generally, anything with habaneros are a go to...right now I believe I have "Melinda's habenero sauce"

The knockoff Sriracha is just not the same as the original.

Aardvark is good, but spendy.

Tapatio is the go to if I am out of specialty stuff.

Trader Joe's Green Dragon hot sauce is really good.

 

my favorite for eggs is Los Calientes. Yellowbird Jalapeno hot sauce is another go to.