Favourite hot sauce?

Gone Drinking · 29-02-2016 4:36pm #1

Whats your favourite hot sauce? Ive only ever tried Franks but i see Sriracha is popular. Anyone tried them both? Is there much of a difference?

squonk · 29-02-2016 5:33pm

Sriracha is pretty good for asian dishes and it's nice with chips. My favourite though is Cholula and especially their Chipotle variety.

Faith · 01-03-2016 12:31am

Franks is quite vinegary, whereas sriracha has no vinegar taste at all.

Mellor · 01-03-2016 1:09am

Franks and Sriracha would be my two favourites

shrapnel222 · 01-03-2016 2:08pm

For non asian sauces, big fan of the cholula chipotle sauce but encona is by far the best.

Ciaran_B · 02-03-2016 10:48am

I put Sriracha in pasta and on pizza, it's grand for that. Encona extra hot for chicken wings and other food.

Can't get on with Franks at all. Too watery and sweet.

Jaden · 02-03-2016 4:01pm

If it's not Insanity Sauce, it's not worth the effort. Everything else is just different flavour tabasco - they have their uses (and some are tasty enough), but hot-sauce they ain't.

OP, treat yourself:

Proper Stuff

newacc2015 · 08-03-2016 10:49pm

Faith wrote: »

Franks is quite vinegary, whereas sriracha has no vinegar taste at all.

Franks have a chicken wing version, which is orange coloured and far nicer than their regular one.

Mellor · 09-03-2016 6:52am

newacc2015 wrote: »

Franks have a chicken wing version, which is orange coloured and far nicer than their regular one.

Their wing sauce is just the regular sauce with artificial butter flavour added.
The regular one with real butter added for wings is a lot nicer.

stefanovich · 09-03-2016 7:00am

There's at least a couple of different versions of Sriracha. One from the USA and one asian one. Possibly more. General consensus seems to be that the one from the USA is the best. I dislike them both really.

Tabasco is good, Cholula is better and Encona is better again.

Tefral · 09-03-2016 7:01am

Mellor wrote: »

Their wing sauce is just the regular sauce with artificial butter flavour added.
The regular one with real butter added for wings is a lot nicer.

Exactly. If you simmer the sauce with the butter it thickens nicely and burns off the vinegar taste

If you haven't heard of Mics Chilli in Wicklow look it up. Their inferno sauces are very tasty. Go for the full four chilli one it's got 12 red habanero in it.

I dust my chicken wings in corn flower and fry. Then add the butter to the franks in a pot and simmer. I add the inferno sauce then and coat the wings. Delicious.

Mellor · 09-03-2016 7:37am

stefanovich wrote: »

There's at least a couple of different versions of Sriracha. One from the USA and one asian one. Possibly more. General consensus seems to be that the one from the USA is the best. I dislike them both really.

Sriracha is a city in thailand where the sauce is said to have originated. It's not a brand per se but a type of sauce. There are countless producers I'd say, at least 10 different ones in my local shop.

The US one you mention is a particular american company set up years ago that sold their sauce branded simply as sriracha, taking over the market. Like if years ago an italian immigrant set up a company selling "Bolognese Sauce" and became the standard pasta sauce in america.

They must be known even in thailand as I've seen bottle of sriracha from thailand copying the US brand's Rooster logo.

cronin_j wrote: »

Exactly. If you simmer the sauce with the butter it thickens nicely and burns off the vinegar taste

The vinegar taste is one of the reason I like it so much. No simmer for me.

murphyebass · 09-03-2016 7:42am

Jaden wrote: »

If it's not Insanity Sauce, it's not worth the effort. Everything else is just different flavour tabasco - they have their uses (and some are tasty enough), but hot-sauce they ain't.

OP, treat yourself:

Proper Stuff

You couldn't be more right. All these other ones in Ireland are piss poor.

Some of the American ones are incredibly hot. Deadly on a few sausage rolls.

EagererBeaver · 09-03-2016 7:47am

Couple of drops of Blair's Ultra Death dropped into a big vat of slow cooked chilli. Bliss.

vibe666 · 09-03-2016 8:15am

i've found that a combination of Sriracha and Cholula at about 50/50 is just about perfection when it comes to hot sauce, as one gets the taste buds at the tip of your tongue and the other seems to get them right to the back, so the two combined is like a little hot sauce party in your mouth.

OldMrBrennan83 · 09-03-2016 8:24am

This post has been deleted.

squonk · 09-03-2016 5:41pm

I've Crystal Louisianna Hot Sauce at home and it strikes me as just a variation on Franks tbh. It's nice but I wouldn't go mad looking for Crystal again if I could just grab Franks

SB_Part2 · 10-03-2016 11:41am

I like Kankun Habanero Sauce. Only need a small bit of it or I've got tears streaming down my face.

Mrs Fox · 10-03-2016 4:54pm

cronin_j wrote: »

Exactly. If you simmer the sauce with the butter it thickens nicely and burns off the vinegar taste

If you haven't heard of Mics Chilli in Wicklow look it up. Their inferno sauces are very tasty. Go for the full four chilli one it's got 12 red habanero in it.

I dust my chicken wings in corn flower and fry. Then add the butter to the franks in a pot and simmer. I add the inferno sauce then and coat the wings. Delicious.

I've just bought the extreme inferno (12 habaneros) and the one with 8 habaneros. They're good. Had them with wings.
I do love chilli sauce with texture, like Fortune's crispy chilli, or Chiu Chow ones. But as long as they're spicy, I'm all set.

Gloomtastic! · 10-03-2016 9:44pm

Mrs Fox wrote: »

I've just bought the extreme inferno (12 habaneros) and the one with 8 habaneros. They're good. Had them with wings.
I do love chilli sauce with texture, like Fortune's crispy chilli, or Chiu Chow ones. But as long as they're spicy, I'm all set.

Snap Mrs F! Just about to post about about Extreme Inferno. Bought it a few days ago and been waiting to try it on something. Had to make do with Fish & Chips!!! Deep earthy flavour and the heat builds up on you.

Mellor · 10-03-2016 11:17pm

I understand the appeal of superhot chillis sauce when uou are putting them directly on something. Like fish and chips, or on top of a taco.

But whats the point of the very pure extracts, and that can only be used by adding a tiny amount them to large pots of chilli. Why not use a more palatable sauce in a normal amount? we are at the point now where companies/labs can isolate he pure capsaicin extract. It's more chemical then foodstuff I imagine.

stefanovich · 13-03-2016 5:01pm

Gloomtastic! wrote: »

Snap Mrs F! Just about to post about about Extreme Inferno. Bought it a few days ago and been waiting to try it on something. Had to make do with Fish & Chips!!! Deep earthy flavour and the heat builds up on you.

Where to buy?

rubadub · 13-03-2016 5:48pm

stefanovich wrote: »

There's at least a couple of different versions of Sriracha. One from the USA and one asian one. Possibly more. General consensus seems to be that the one from the USA is the best..

The popular US one is "Huy Fong Foods" brand. I really like it. It says it clearly on the bottle, as said others copied the rooster logo so look out.

Mellor wrote: »

But whats the point of the very pure extracts, and that can only be used by adding a tiny amount them to large pots of chilli. Why not use a more palatable sauce in a normal amount? we are at the point now where companies/labs can isolate he pure capsaicin extract. It's more chemical then foodstuff I imagine.

I don't get it either, maybe they simply do not really like the taste of chillis and are only after the heat, like people who do not particularly like the taste of beer and so stick to very bland tasting ones -really only being after the alcohol effect. Or do people find a great difference in taste between brands when adding just a few drops to a big pot?

Gloomtastic! · 13-03-2016 6:37pm

stefanovich wrote: »

Where to buy?

I got it in our local Fresh Market in Marino. If you look at their FB page, they mention their stockists ......
https://m.facebook.com/micschilli/

Somebody else · 13-03-2016 9:58pm

The pure food company banshee sauce is awesome, the guys grow their own ingredients, no additives. A bit pricey but it's worth it.

Mellor · 14-03-2016 2:39am

rubadub wrote: »

I don't get it either, maybe they simply do not really like the taste of chillis and are only after the heat, like people who do not particularly like the taste of beer and so stick to very bland tasting ones -really only being after the alcohol effect. Or do people find a great difference in taste between brands when adding just a few drops to a big pot?

Chilli flavour aside. I just don't get the point of dealing with "drops" of chemical essence when its going to be diluted by litres of sauce anyway.

Using the alcohol example, it's like using a superstrength 1000% ABV Vodka (not technically possible, I know). Where 1ml was equal a shot of regular vodka. Obviously too strong to drink neat, so a drop added to a glass of coke.

Which ends up being the same ABV as a regular vodka and coke.

OldMrBrennan83 · 14-03-2016 7:49am

This post has been deleted.

Tom Dunne · 14-03-2016 10:13am

k2-_81697b0d-294d-4795-8479-1484b5bfadad.v1.jpg

I came across this recently (I'm not in Ireland).

It's an interesting one - your typical hot wings sauce, but with a creamy texture. I think where other sauces add butter, this one has cream added. Still fairly hot, though, which is surprising.

Ciaran_B · 14-03-2016 5:02pm

rubadub wrote: »

The popular US one is "Huy Fong Foods" brand. I really like it. It says it clearly on the bottle, as said others copied the rooster logo so look out.

The Huy Fong one has a distinctive green cap but I've noticed the rooster logo copied a lot.

JackieBauer · 14-03-2016 9:32pm

Tabasco (yeah, I said it)

I got Louisiana Hot Sauce off Amazon before and loved it, I'm fond of Crystal hot sauce too, it seems to be available in all the Asian shops, apparently it's very popular in Saudi Arabia.

When it comes to the thicker style sauce, I like Cholua but Mic's is great, it's an Irish company and the art design is killer

Curry Addict · 14-03-2016 9:57pm

Mellor wrote: »

Chilli flavour aside. I just don't get the point of dealing with "drops" of chemical essence when its going to be diluted by litres of sauce anyway.

i agree

franks for chicken
Sriracha as dip

rubadub · 15-03-2016 6:06pm

Ciaran_B wrote: »

The Huy Fong one has a distinctive green cap but I've noticed the rooster logo copied a lot.

I read the green cap is trademarked, other caps look very like it but not green. They also try and copy the jaggedy looking circle around some words.

Curry Addict wrote: »

Sriracha as dip

Sriracha mixed with mayo makes a good weaker sauce. Someone posted before saying their father mistook it for ketchup and slathered a burger in it. Toilet paper in the freezer that night...

Mellor · 16-03-2016 1:20am

rubadub wrote: »

I read the green cap is trademarked, other caps look very like it but not green. They also try and copy the jaggedy looking circle around some words.

The rooster , the logo and green-cap are tradeamrked. But I think that only applies in the states. He couldn't (or didn't) trademark the name.

beertons · 16-03-2016 12:20pm

rubadub wrote: »

Sriracha mixed with mayo makes a good weaker sauce. Someone posted before saying their father mistook it for ketchup and slathered a burger in it. Toilet paper in the freezer that night...

Mustn't have been that bad, he puts it on cheese sambos now, just not as much.

BailMeOut · 19-03-2016 3:55pm

Cholula would always be my choice. It is especially good on eggs.

k2-_7dc00b82-02b0-48ac-a914-f6ad27f43234.v1.jpg

igCorcaigh · 08-05-2018 4:40pm

Zombie thread resurrection!
Why not. Hot sauce deserves attention.

And I picked up some Nok sauce today:

https://www.facebook.com/Nok-Sauce-1988161798126458/

Irish made, and uses Ballyhoura apple cider vinegar.
This is super tasty! Quite sweet and gingery, not at all like your super sharp American hot sauce.
The brand I got was the 'fire hot', and it does have a nice burn, but not blow your head off or anything.

They sell in farmers' markets, I picked up mine in Mr Bells in Cork.

Recommended.

OldMrBrennan83 · 08-05-2018 5:22pm

This post has been deleted.

Captain Red Beard · 09-05-2018 2:15am

Does anyone make their own? I've made it a few times and home made definitely beats store bought. Tesco had Komodo dragon chillis a while back, I made a batch with them, some bang off it.

ArtyC · 09-05-2018 7:18am

https://www.chilliworld.com/mr-naga-hot-pepper-pickle

This is just the business . Extra hot but tastes just amazing

igCorcaigh · 09-05-2018 1:27pm

Captain Red Beard wrote: »

Does anyone make their own? I've made it a few times and home made definitely beats store bought. Tesco had Komodo dragon chillis a while back, I made a batch with them, some bang off it.

I tried making one from Thai chillies, but it was not nice at all, too much vinegar I think.

Must look out for the komodos, I make chili powder by blending Tesco's dried bird's eye chilies, very strong burn!

igCorcaigh · 09-05-2018 1:29pm

ArtyC wrote: »

https://www.chilliworld.com/mr-naga-hot-pepper-pickle

This is just the business . Extra hot but tastes just amazing

Yup, I had that or something similar, from a Chinese shop, very tasty!

CJhaughey · 11-05-2018 11:13am

Captain Red Beard wrote: »

Does anyone make their own? I've made it a few times and home made definitely beats store bought. Tesco had Komodo dragon chillis a while back, I made a batch with them, some bang off it.

Yeah I make my own, I usually do a big batch which lasts me a good while, Habanero and Mango sauce, with some secret spices....
I give some away to friends that like heat and it seems to be popular enough with them.
Last batch I used my own apples as well as Mango, the fruit gives a lovely sweetness to counterbalance the heat.

Captain Red Beard · 11-05-2018 12:59pm

igCorcaigh wrote: »

I tried making one from Thai chillies, but it was not nice at all, too much vinegar I think.

Must look out for the komodos, I make chili powder by blending Tesco's dried bird's eye chilies, very strong burn!

The komodos are hardly ever in stock, if you see them buy as much as you can. What vinegar are you using? I use distilled, doesn't overpower the other ingredients.

CJhaughey wrote: »

Yeah I make my own, I usually do a big batch which lasts me a good while, Habanero and Mango sauce, with some secret spices....
I give some away to friends that like heat and it seems to be popular enough with them.
Last batch I used my own apples as well as Mango, the fruit gives a lovely sweetness to counterbalance the heat.

I've used fresh squeezed apple juice too, also pineapple. It does help balance it out, before the komodos kick in and melt your lips, teeth etc.

dastardly00 · 11-05-2018 1:02pm

Frank's Red Hot Sauce is still my favourite.

I've never tried making my own hot sauce, I must give it a go.

22-05-2018 10:31am

CJhaughey wrote: »

Yeah I make my own, I usually do a big batch which lasts me a good while, Habanero and Mango sauce, with some secret spices....
I give some away to friends that like heat and it seems to be popular enough with them.
Last batch I used my own apples as well as Mango, the fruit gives a lovely sweetness to counterbalance the heat.

I've started to make my own the last couple of months as I found that it was hard to get the balance right in a lot of sauces.
The tasty ones weren't spicy enough,
and the spicy ones were too vinegary etc.
Picado is a mexican shop up on South Richmond Street in Dublin 2 (opposite the Bernard Shaw pub). They do great tasting dried mexican chillies which are perfect for making your own sauces. There aren't any super hot ones, so you can add your own morugas or reapers as you see fit, but the ones they sell are great for adding flavour and depth to a sauce.

They also do cookery classes for real mexican food, it's great way to get an insight into the vast array of what they actually eat instead of the usual burritos-folded-in-a-different-way type stuff that i thought was mexican cuisine.

I'd really recommend for anyone to drop in and have a chat with Lily if you're passing by.

MaceFace · 24-05-2018 1:29pm

Here is what I have at the moment...

W2p6nBw.jpg?1

Can't say I have an overall favourite as it depends on what I'm doing with it.
Wings - definitely Franks.
Steak - Cholulua or Louisiana
Chicken - Sriracha

Proving that there is such a thing as too hot - Sudden Death

igCorcaigh · 24-05-2018 4:01pm

No messing around there MF!

I think one of my favourite HOT chilli sauces is East End Very Hot Chilli Sauce:

BailMeOut · 26-05-2018 3:21pm

I picked up come Cholula at English Market this morning which is my favourite.

opti76 · 30-05-2018 11:20am

i was a big franks fan until i sampled these..

http://www.rebelchilli.com/

the whiskey hot sauce is superb ..

the red chilli is my go to ..

MaceFace · 30-05-2018 1:26pm

opti76 wrote: »

i was a big franks fan until i sampled these..

http://www.rebelchilli.com/

the whiskey hot sauce is superb ..

the red chilli is my go to ..

Ah yes, the Rebel Chilli. Had two bottles that I got at Blooms a couple of years back and they didn't last long. The lads were saying that they were going to stock it in SuperValu, and I've seen it in a bunch of places. Didn't they also do a dry rub as well which was incredibly good.

Just never lasts long

The Hill Billy · 30-05-2018 6:05pm

Lidl's 'Feel the Burn' (I think it's called) hot sauce is my go-to hot sauce for adding heat to a dish. It isn't highly flavoured so doesn't take away from the flavours already in the dish.

Frank's is a must for wings.

My all-time favourite is Crazy Jerry's Mustard Gas. I ran out quite a while ago & really need to get off my ass & get more.

Favourite hot sauce?

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