i love yuzu kosho, most brands are fine. i'll put it on anything remotely asian. panda express gets the yuzu kosho. instant ramen gets the yuzu kosho. homemade gyuudon gets the yuzu kosho. plain white rice gets the yuzu kosho. its so good
this post was submitted on 13 May 2025
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Dirty Dick's. Besides the obvious, being able to say "Hey, lemme put some dirty dicks on your taco," and the like, the stuff is phenomenal. It is not for everything, like, say, a Tapatio would be, but I use it most of the time.
Dirty Dick's is a sweet heat, and they kill it in both departments. Nowhere on the bottle do they advertise how many Scoville units, because it's silly. They created a sweet yet spicy sauce that is perfect for pulled pork, or beef/chicken tacos, pretty much anything in the tex-mex spectrum (the texmextrum, if I may).
I have yet to try it with Asian or Indian fare, and I won't even begin to speculate, because I am far from some culinary genius, I just follow recipes well.
So yes, allow me to shill for putting dirty dicks on your food.
I used to use Franks or Franks Buffalo sauce in everything. It’s not very hot but has excellent flavor.
Now you made me go count: I have 7 different ones on the counter plus 5 in the fridge, more if you count horseradishes and spicy mustards (probably the empty bottle in recycling doesn’t count). I love the home made one, the chili crisp, and the dragon sauce, but my best answer to the question has to be Mellissa’s because I have so many of their flavors. They’re all a little different: maybe sriracha is good with one food but too sweet for another. Maybe I want to taste that Louisiana flair on my shrimp but that chili can stand up to reaper sauce
Good ol' Sriracha because of its versatility. It goes well with so many foods.
Hmm it’s the sweetness that makes it not versatile for me. I love it in pho though!
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I love pretty much anything by Melinda's
I recently got a bottle of Melinda's Garlic & Habanero sauce. It might be my favorite hot sauce that doesn't cost an arm and a leg.
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Tapatio, Valentina's, or Cholula.
Cholula Chipotle!
Secret Aardvark habanero sauce is so, so good. I'll put it on just about anything. It's by no means the hottest sauce out there, but I'll put its flavor up against any other sauce. I buy this stuff by the case at this point.
I knew I would find this comment here. It's so damn good, got some in my fridge right now.
Agreed, that and yellow bird habanero are the two sauces that I need to have a supply of at all times.
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Frank's RedHot
Do you….
put that shit on everything?
You bet your ass I do
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Just want to soapbox here about the hot sauces that are sold to: 1) be as hot as possible; 2) have no flavor aside from pepper.
No one is enjoying XXX: Blow our ur Sphincter 3000 and as far as I am concerned these things are novelty items like pranks from joke shops. If the "schoville" number is factoring into your hot sauce buying decisions then I have personal beef with you and hope you step in a deep puddle next time it's raining.
the “schoville” number is factoring into your hot sauce buying decisions then I have personal beef
Not everyone is looking for the highest number. Some of us take it as another piece of useful info about the sauce. For example if I’m going to have company, I need to compare to Tabasco, because that’s what normies know. I also like different levels of heat with different foods, and the Scoville level gives me that
I have an interesting biological quirk where my mouth doesn't register capsacin, the chemical that makes thing spicy/hot. It's been a thing my entire life. I can and have just chomped down on habanero and ghost peppers with no immediate problems (I don't tend to notice how spicy food is until it's on the way out).
Those super hot sauces you describe don't even taste like pepper most of the time. More often than not, they just taste like vinegar. Sometimes you'll get lucky and there's a hint of liquid smoke, but most of the time it's just vinegar and capsacin.
You get a pass.
Might have been slightly exaggerating my disdain for comic effect!
I'm agreeing with you. Those super hot sauces which only exist to prove hot they can make them are absolute ass. They taste gross.
Ah my bad misread it as you having some genetic predisposition towards them or something lol
Nah. Since my mouth doesn't register the spicy, I don't get the flavor of the sauce drowned out by the overwhelming spiciness. So I feel like I get a better sense for the flavor of the sauce than most people do. And I can assure you, if they advertise themselves as being absurdly spicy, they taste like straight vinegar. And not good vinegar, just a bland white vinegar.
Gotcha
Frank's Red Hot
Cholula
And a great that's hard to get: Yellow Dragon Lantern Pepper Mash (黄灯笼) from Hainan. Amazing fruity flavour and hotter than hell.
Holy shit Amazon is so useless. From your comment, I’m not surprised it wasn’t found.
However the search returned: cayenne pepper flakes and citronella torches. Wtf
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I'm partial to the Dave's Carolina Reaper sauce.
If I'm in a different mood the El Yucateco habanero sauce has great flavor.
Gochujang for cooking. Usually the T. UP imported stuff from Korea.
Gochujang chicken with rice and veggies in a bowl has become a default "lazy workday dish" at our place.
Yellowbird Habenero
Valentina Extra Hot
Great choice, and cheap compared to others!
The standard valentines is close to cholula sauce for a fraction of the price.
Frank's (extra hot buffalo, too) and Sriracha are always on hand in my house, too.
Pretty fond of Nandos Garlic sauce, but theres also
- Djablo Power Jab (filipino - earthy and HOT)
- Burns & Mccoy - Mezcaline (warm and fantastic on a taco, not crazy hot, very flavorful)
While I have a few in the medium, and very hot categories, what I really use a lot of is a relatively mild green sauce. I like to be able to add a lot flavor without making something crazy hot. I used to use Tabasco green, later upgraded to Cholula green, but my favorite these days is Callahan's Poblano green chili sauce. The Bronx Greenmarket is really good too.
My wife got me a bottle of Da Bomb as a joke for Valentine's and I've been working through that for over a year.
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It really depends on the dish and what you want out of the hot sauce.
My general, everyday preference is Cholula or Crystal. Both those have a distinctly hispanic/tex-mex flavor profile. For east and southeast Asian cuisine, I prefer Sriracha. If I really want the hot sauce to be the focus of the dish, I tend to prefer Marie Sharp's, especially the carrot or grapefruit varieties.
Sirracha because it's easy to get everywhere. I also make my own Vietnamese chilli oil.
Crystal and Sambal, depending on the dish. Tabasco if it’s gumbo or soup or whatever but Tabasco is more concentrated and I like it best as an ingredient than as a sauce.
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There's not much to choose from in Spain, I've been buying one called Valentina lately.
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