Do you like hot sauce?

[Dewayne]

If so, what brand do you use? Do you make your own? I enjoy Tabasco and Cholula but really haven't looked at other brands. Should I be looking at other brands? Should I be making my own? I'd appreciate any info you would like to share.

[bbq]

Just avoid the ones from Mexico, I'm a big fan of the Huy Fong Foods brand since they're sourcing jalapeño peppers exclusively from only one local source in US:

Study: The Hidden Dangers of Hot Sauce
https://www.unlv.edu/news/article/study-hidden-dangers-hot-sauce

Some Mexican Hot Sauces Contain Lead, Study Says
http://www.huffingtonpost.com/2013/07/22/mexican-hot-sauce-lead_n_3635768.html

Study Finds Dangerous Levels of Lead in Hot Sauces From Mexico
http://www.nbclosangeles.com/news/local/Study-Finds-Dangerous-Levels-of-Lead-in-Hot-Sauces-From-Mexico-216629201.html

[calvin]

Be sure to read the labels. I made the mistake of buying LEE KUM KEE SRIRACHA CHILE SAUCE which claims NO ARTIFICIAL COLORS, NO ARTIFICIAL FLAVORS, GLUTEN FREE

And wow, one taste and I knew something was off and sure enough at the bottom of the INGREDIENTS list is CONTAINS FISH (ANCHOVY).

Plus now the moral trilemma: donate it to some unknown victim?, give it away with warning?, throw it away adding more plastic to the environment?

What would you do?

[AlwaysAgnes]

If so, what brand do you use? Do you make your own? I enjoy Tabasco and Cholula but really haven't looked at other brands. Should I be looking at other brands? Should I be making my own? I'd appreciate any info you would like to share.

I love Cholula. We go through more of that than other hot sauces. I sometimes use Sriracha on Asian dishes. (Alternatively, we use Japanese pepper: Nanami Togarashi or Shichimi Togarashi) I sometimes use chile garlic sauce or sambal oelek or gochujang in cooking/recipes. I used to use Tabasco (chipotle and jalapeno flavors) a lot, but haven't bought those in some time (probably since I discovered Cholula ). Louisiana or Frank's hot sauce is good on things like red beans and rice, jambalaya, or veg gumbo.

Happy Herbivore recently reviewed some hot sauces: https://www.youtube.com/watch?v=9LL22vWu5nU

Other than making pico de gallo, the closest I've come to making my own hot sauce lately would be making sofrito. I used some manzana chile peppers in it. The ones I used were pretty hot, I guess. My fingers burned for 3 days after cutting them. http://www.specialtyproduce.com/produce ... rs_256.php

[colonyofcells]

I like organic black pepper and organic habanero chili powder. I also have regular chili powder (organic) and crushed red chili (organic).

[greensheep]

I love this tomatillo salsa:

http://thismessisours.com/recipes/roast ... llo-salsa/

I omit, of course, the salt and oil. It freezes well, so I make a lot and tuck it away (sometimes in ice cube trays, then pop out the frozen salsa into a bag or other container and back into the freezer.)

I'm also a fan of Cholula. Works great as a mid-hike snack on a sweet potato cooked that morning and tucked into the backpack while still warm!

[AlwaysAgnes]

This salsa recipe looks good and easy, and you can make it with different chiles/peppers. I'm going to try it one of these days.
https://richbitchcooking.com/2017/08/01 ... cipe-easy/

[Lyndzie]

I recently became a Cholula fan. I also use Frank's Redhot Buffalo when I make Buffalo cauliflower bites. Trader Joe's used to have a yummy salt-free one, but it was discontinued. If you are in the Midwest, Local Folks Foods makes some great hot sauces, and they are very low sodium.

[colonyofcells]

Hot sauce are overpriced. My 1 lb of organic habanero chili powder so far has lasted many years and I use it every day. Habanero is one of the hottest chilis on the planet so I am only able to use a little bit every day. San Mateo CA has a small restaurant (swingin door or prince of wales) offering the habanero burger challenge and I tried it 2x and every time I got diarrhea from it. Probably because of a lawsuit, they no longer offer the bhut jolokia (ghost pepper) burger. Bhut Jolokia is hotter than habanero. Current chili champion is Carolina Reaper and a new challenger is called Dragon's Breath.

[dstewart]

Favorite for potatoes: Tabasco's Buffalo Sauce.

Best overall (great on potatoes, pizza): Clancy's Fancy, a brand made in Ann Arbor, Michigan, and not widely available.

[bbq]

Lead Contamination in Hot Sauces
https://nutritionfacts.org/video/lead-contamination-in-hot-sauces/
https://nutritionfacts.org/app/uploads/2017/08/Lead-Contamination-in-Hot-Sauces.mp4

They tested 25 different hot sauces, and about 9 out of 10 had detectable lead. But only four brands exceeded the FDA’s action level of 0.1 parts per million. But, that’s the candy standard; so, technically none of the hot sauces can be recalled off U.S. shelves. “Although…candy and hot sauce contain common ingredients,” there’s simply no hot sauce standard.

[f1jim]

I would also caution that many of the barbecue and hot wing sauces have a substantial amount of oil. There is one I searched for for a long time because I tasted it at a friends house and thought it was the best wing sauce I had ever tasted. After months of searching I found it and read the label. It had oil rather high on the ingredient list. Broke my heart!
f1jim

[Theresaheartplants]

You know it. The hotter the better. Like the sauna. dstewart love clancy's fancy, live near A2