Hot Sauce Map

I was surprised WI is sirache. Personally I prefer Louisiana Original (I call it red spot) or Franks. A couple in here I never heard of that I’d be interested to try and curious if locals on here like them.

between , hipsters and Asian I am not that surprised

one Indian (from India) family is going to eat 10x maybe 20X maybe 100X the hot sauce of one Norwegian or Finish family

my mom has probably had 2 of the little bottles of tabasco in the last 10 years they are more likely to get tossed in the trash when they have expired than finished

we use Crystals or Louisiana original mostly because 20 years ago one of my Louisiana customers sent me some and I liked it but we also buy korean hot sauce also.

I just finished off a Green Hot sauce ( Coon - arse ) from New Orleans
My Daughter n son in law bought me while there

Geographically- that's a lot more Rooster Juice consumption than I would've guessed

Me too, never heard of that stuff until just a few years back. Loisiana or Franks is the staple around here.

I prefer to buy Virginia made hot sauce. The one brand I have bought is called stimulus sauce. Pretty expensive though.

I'm a siracha fan myself. Also never heard of it until a few years ago, but it is tasty on most things. I prefer Tabasco if I'm adding it to soup, and Louisiana is pretty good on meat, but it has a sweet flavor that doesn't go with everything and overall siracha is the one I reach for the most often.

I like tobasco brand of Hot sauce too.

I don't like hot sauce at all. Instead, we grow cayennes and habenaros, freeze them and cook with them. Get the heat and flavor without the vinegar.

My go-to is usually Tobasco original. Smoked Habenero Tobasco is alright, but it's not as hot as the original. Sometimes I reach for the Louisiana hot sauce, or maybe Sriracha on a turkey or ham sammich. Cholula isn't bad either.

Frank's fan here, maybe because I was raised in the Frank's zone of the map, lol. I tried siracha when everyone was talking about it several years back and I was NOT a fan.

Most got sauces have too much vinegar for my tastes. I so love me some sriracha sauce, though.

Texas Pete or Frank's here. Not really all that picky when it comes to hot sauce. Can't stand Sriracha though.

Frank's Red Hot sauce here, but I blend in some Dave's Insanity sauce to turn up the heat a bit!

Tomato ketchup is OK, if diluted with just a little water.

From Iowa....Never heard of Burmans. Google said it is an Aldi's groc store brand.

I got some stuff for Christmas a few years ago called "the general's hot sauce". It looks like a glass grenade. I couldn't take it. Wow.

Franks

Small specialty shop near me -

Dave's insanity is nuts.
You can put some on a toothpick and mix in to whatever and you know its in there.

I like to make my own, from Jalapeño peppers-fermented.

Yup. Like a good squarehead I prefer my food colorless and flavorless. And that’s the Wisconsin I remember. : )

That looks nice !!

Never even heard of Burman's??? Supposed to be the most popular here.

Looks delicious.

Our fridge looks like that specialty shop lol, well maybe not that bad but off the top of my head I can list at least 7 name brand hot sauces plus 1 bottle of vinegar and whole peppers type sauce. Then you get into the taco sauces and bbq sauces plus the salsas. And those are just store bought who knows what she'll bring home that's homemade from our friends house. Most of it is so dang hot I can't eat it but she likes it. O don't forget pickled peppers both store bought and homemade.

I eat a lot of siracha. We eat a lot of siracha spiked ketchup. When my sons and son in laws are around we go through a lot of spicy ketchup.

Any Asian Hot Sauce, but my fav is . . .

What in the Lord's good name ..... Some Yankee liberal from new your probably made this Tabasco dominants that south !

Due to the last thread on this subject I tried siracha and it’s good but my favorite is still crawdads classics or this is the sauce. Use every day

On the west coast anyway I think they probably got it right with siracha; particularly when it comes to the preference of the younger crowd.
I prefer La Victoria Salsa Brava.

I really like Franks. We use over a gallon a year. Franks has a good flavor, not just heat. I sweat hard when I use a lot of Franks.

I want to try Siracha.

Keith

Franks
Tabasco original

I think they have watered down Tabasco over the years. I remember when I was a kid (late 60's) Tabasco would make your lips blister. I just can't get the heat out of it that I used to.

Tobasco brand of Hot sauce here.

I think that's the Aldi's brand.

I like to drink Franks red hot straight from the bottle.

Green Tobasco for me.

chalula is my wifes favorite but im a louisiana man myself. will try any kind but louisiana is my favorite

Not sure but it says Vietnam on the label.

My understanding is that Sriracha as we know it is Thai in origin though supposedly there are local versions all across southeast asia.

I almost never go there, likely why I never heard of it.

I agree with SJA that stuff is great.

run, the label says California, so close!

Not sure but it says Vietnam on the label.

My understanding is that Sriracha as we know it is Thai in origin though supposedly there are local versions all across southeast asia.

But I love the vinegar too!

Warrior...

Yup burmans is what my wife buys at Aldis

Saw that but is it an import?

"Huy Fong Foods is an American hot sauce company based in Irwindale, California.[1] Beginning in 1980 on Spring Street in Los Angeles's Chinatown[citation needed], it has grown to become one of the leaders in the Asian hot sauce market, particularly in Sriracha sauce popularly referred to as rooster sauce due to the image of a rooster on the label."

That color of Green lids are a Give away. Same company as Sriracha just a different flavor and packaging. Have both in the fridge, taste different use for different things, Also keep Franks for making Wings. Tabasco for boosting stuff at the table. Also have some Thai Super Hot Roasted Chili Oil. From the Asian Grocery store. Which is more of a paste that I use in Soups and Stews and some noodle dishes. I guarantee The jar I have will last for many years, A little goes a long way.

Plan to make some fermented Pepper sauce Like Phil does this year.

Let me know if you need a taste tester when you get it done Horn. I've got a couple shelves of stuff like that in the door of fridge but there's always room for one more.

On a related note,,, anyone use something a little different than Tabasco in bloody marys for the hot sauce?

I make Bloody Marys all the time.I have tried pretty much every mix out there,,and have made my own mixes.If you are a Bloody Mary fan,,do yourselfe a favor and get a jug of "Ubons Hot and Spicey Bloody Mary Mix".Best I ever had,,and I have tried em all.You need to add NOTHING to it but the Vodka,,and I like mine spicey.I first found it when I was in North Carolina,,but found I can get it at our local Wegmans grocery store by me.

I think they make a couple but this one is gggrrraaaattteee, I like to sip it from the jar when we have it with dinner. Past that I'm a Tabasco kinda guy.

Sacrilege.

Yeah but...





I will look for that mix!

I started using this in1996. Wasn't even available in local stores at that time. Had to order it by the case of 12 jars from a distributor in Columbia, Maryland. I use it on everything, especially baked potatoes and chicken wings. Beware though, if you're not used to real hot sauce or peppers, use it sparingly at first!

LOL,,yea my wife likes it when I put some celery sticks in them and line the rim of the glass with Jumbo Shrimp!

PSB1011, care to give a recipe n method? Looks killer, any reason you can't mix different peppers same batch? Thanks.
Case

We do bloody Maria's and salt with "Tajin classic" then spice with Tapatio or Chula works great in red beer too

I'll make a red beer or michelada when I get home in an hour and just so I can post it for everyone lol

Made in California Suburb of LA. Public nuisance and all LOL

https://www.latimes.com/local/lanow/la-me-ln-sriracha-hearing-20140409-story.html

Ill try tomorrow
I have added 5 Habanaros to a batch just to up the heat a tad, worked great.Have a friend that got me into this that loves the Habanaro pepper taste, but not the Habanaro heat.I may try to ferment some red ,or yellow bell peppers with just some Habanaros for taste and heat this Summer.

Thank you looking forward to it, would really like to try it

That map is blasphemy, Tobasco was around long before LA OG came about. Tobasco is what I normally use, although I have tried a lot of hot sauces over the years. Probably one of my close favorites is any of the mustard based hot sauces.

Phil, get you some Aji Dulce pepper seeds. Habanero flavor with little heat.

Please do share your process if you don't mind. Always wanted to try fermenting peppers like this myself.

The color you got the Jap batch pictured is incredible!

Love Aji Dulce. You get the habenero citrusy sweet with a only a hint of peppery zing.

I'm with ADC never heard of Burmans and I don't go to Aldi's.

I like many kinds of hot sauces and they go on different foods.

Tabasco- Eggs and pizza.
Chalula Reg.- About anything. Rice,noodles,smoked oysters.
Chalula Chipotle- Hamburger helper,noodles
Khans Island Sauce- Any kind of meat. Beef,pork. Put on 4-5 drops and rub it around with a fork before cooking.
Datil Do It Drops- Anything

One of my favorites for meat was called Atlanta Burning. 3-4 drops and smear it around on a steak is all you needed. Alas they don't make it any more.

Nope. Made in Cali, same outfit that makes the most popular sriracha sauce. There's a How Its Made episode on how they make their sriracha.

I use sriracha as ketchup's replacement. I also like the different versions of El Yucateco Habanero sauces. The green and black ones especially. Louisiana red dot sauce isn't a hot sauce, that stuff is red water and vinegar lol.

I use apple cider vinegar,and I run the peppers with the brine strained off through a victorian strainer.
Those are cayenne peppers in the small jug.Jalapeno in the big jug.I grow my own peppers.

I forgot the mention Brother Bru Bru's. Great on meat before you cook it and on hamburgers. Put 3-4 drops on a burger and mix it up. Cook how you like,

PSB1011, thank you so much, can't wait till next garden. It did bring to mind the time wife and I tried to make our own hot pepped seasonings, started and ended by putting dried garden peppers in a food processor, instantly halted all breathing, water pouring out of eyes, chased us and dog out of house for several hours. Thanks again.
Case

I had never heard of Burmans either. That's a new one on me.

This is the strainer we use.

if you think about it this way every Asian restaurant you go in there is a bottle of Sriracha on every table

now if we went through my Wisconsin family members you could fill a big Asian buffet , but we can be honest we get together for fish boils and fish fries not chili cooks.

if you bring medium salsa to a picnic you best plan to eat it all most of them aren't going to be much help a few of them will eat Medium. hot , forget about it.

boiled fish ,potatoes , white onions .butter , Rye bread ,salt and pepper they might take one shake of Tabasco in their bloody Mary on Sunday morning but that is only maybe 10% of them most would just crack another beer.

given that collectively they probably have 25 bottles of Tabasco in 75 houses and the bottle is probably 3+ years old before it's used up

one Asian buffet serves enough sriracha to knock them all out .

the Asian market is just going to consume so much more in a week than us fish belly white Scandinavians consume in a year for hot sauce.

My Wife, who does not like hot sauce helping me.

She's not a happy camper!!