What’s Your Daily Go-To Hot Sauce?

Alan

Alan

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Lately, I've been experimenting with different hot sauces and did a deep dive into some Tabasco varieties. I’ve found the Chipotle one to be a real standout — it’s smoky, not overly spicy, and versatile enough to use on just about anything.

This got me thinking: what’s your go-to hot sauce for everyday meals? I’m talking about that reliable bottle you always have on hand, not those fancy, one-off sauces you might break out for special occasions.

Do you lean towards classics like Texas Pete, Cholula, or something else? I’d love to hear what you all keep stocked in your fridge, what you pair it with, and any hidden gems you’ve discovered! Looking for something that packs great flavor but won’t set my mouth on fire.
 
After years of trying the hot-sauce-of-the-day and accumulating half a cubic yard of empty bottles, I have settled on VALENTINA for my one sauce for everything - except when a Louisiana-style is required. For that, CRYSTAL. That's all you'll find in my refrigerator any more.

Neither of which will ignite your tongue, but just add flavor with some heat.
 
There's is some stuff around called WEAK KNEES I have only found it available through Amazon. It is a blend of sriracha and Korean gochuchang. Plain Sriracha is good too. 50+ years of kimchi has inured me to most!
 
Good old fashion Tabasco. But I do make my own hot pepper. When the wood/coal kitchen stove is going in the winter, I dry out cherry bomb and cabanero(sp?) peppers. Crush them up and use it on a lot of stuff. I like heat, my coffee gets honey and a short shot of tabasco in the morning. Yeah, I'm not right. 😄
 
I was basically a hot sauce freak for many years. The older I get , the less I want to deal with morning reading room issues. I use Franks Red Hot for a condiment. I have Reaper Sauce and some other crazy stuff in the fridge, but I have already ruined an entire pot of chilly with that stuff. I have some cayenne pepper plants in the garden and I plan on eating them, but they might be in the fridge for a while too.
 
Regular Tobasco for most, just for the taste. Tobasco Sriracha for a different taste. Blair’s makes a good variety, one hotter than the next, most you should only use as an ingredient. Sudden Death is edible if you have need for danged hot!
 
As my peppers mature in the garden I am realizing that they aren’t the peppers I bought. There are no cayennes like it said on the tab. They are actually jalapeños . Picked a few and fried them with some other veggies. Also the yellow peppers are not right either. They are green and they have some heat to them.

I have a pretty good garden going this year, but some of the stuff I bought at a local greenhouse is definitely mislabeled. The pickle cucumbers looked good one day. Then it rained overnite , and the next day they were a foot long.

Will make some type of hot pepper sauce this year. If not from my garden, I will get some from a friend that grows all kinds of hot peppers. He doesn’t even eat the things. He just likes to dare everyone else. The Ghost Peppers he gave me a few years ago would have made an excellent bear spray.
 

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