We always have a bottle of Frank's Redhot in the fridge. I put that s#!t on everything! LOL

We always have Franks and Cholula and Siracha and my husband picks up a random one here and there to try.

I like tabasco but don’t think I have any at the moment. I gravitate more towards Texas Pete or Frank’s. There’s nearly alway’s Texas Pete here. Of course there’s also always sriracha on hand, but that’s a slightly different animal.

I put the s#!t on everything!

Me too, for some reason it finds its way into my kimchi as well as char sui jerky and more. Finger-lickin' good.

I LOVE hot sauce! I've tried many...Louisiana style with vinegar is my favorite. Franks is very good!

I am a hot sauce addict, but I can't stand Tabasco, nor am I much of a fan of Frank's. My favorite is Marie Sharp's Fiery Hot. It's hot, but has tons of flavor and is not so hot that you can't taste the food you put it on. I buy it by the case.

I use Tabasco frequently......in all sorts of dishes. I am also very fond of Taco Bell's Fire Sauce, particularly on eggs and anything remotely Mexican :-))

No Tabasco for this girl. I am not fond of particularly spicy food, though I can manage some hot Chinese dishes, and I like a little kick in my guacamole, but not much. I only learned to tolerate any spiciness in grad school.

My husband loves Tabasco with shocking loyalty. I like Tabasco, but I also like Cholula and one of my favorites is Cholula Chipotle flavor. I also recently discovered a local brand made by a family member by marriage called Firebirds Chile Co. Their Habanero Sauce is delicious and a good amount of spice for me so I've been enjoying that on eggs lately.

Not Tabasco or Frank's Red Hot, but I do have several different hot sauces in my fridge -- I fell in love with a hot sauce no longer available, so I've been searching and trying out different types. My favourites have cloves, allspice, and sometimes cinnamon in them as well - not as hot, but a broader flavour.

Not hot sauce, but I appreciate the spicy style Montreal Steak Spice that DH bought when he thought it was the regular type. It's amazing the wonderful difference a few sprinkles will make to an otherwise somewhat boring dish.

I prefer the original sriracha sauce (made in SoCal by Huy Fong company). It adds not only heat but is also flavorful and compliments many different kinds of dishes and foods. For eggs, I like a brand called Pepper Pot. It's also flavorful as well as hot. I've never liked Tabasco and I never buy it or use it.

To me Tabasco is a one flavor condiment. Most of the time I use peppers, dried or frozen, gifted to me by a friend who is sent a big box with his estimate about 30 different kinds. Some he uses, some he gifts. The giver apparently grows over 100 different types as a hobby. I do use Frank's in a few things where flavor with only a spiciness is needed.

I love Crystal hot sauce. It's hot with a bit of vinegar and is indispensable on eggs, hash browns, and cheese soufflé. I also use Tapatio but it's got a distinctive Mexican flavor whereas Crystal is neutral to me.

I recently tried a Korean cold noodle salad recipe and discovered the sweet/spiciness of Gochujang sauce.

We always have Franks Red Hot sauce and Sriracha in the fridge, with at least one extra bottle of each in the pantry. It's been years since I've had Tabasco so can't even think how different it is.

I don't like highly vinegary hot sauces like Tabasco. But I have Ghost Scream Chili Garlic Paste (from a local craft fair vendor) and Trader Joe's Hot Crispy Habanero Peppers in Olive Oil that I use regularly. I and have Sriracha and Asian hot chili oil.

I always have Frank's Red Hot .. but also plenty of other spicy/hot sauces including Huy Fong's Sriracha ... though it has not been available locally for a month or more. I should check to see if it is back in stock.

I saw an article somewhere (sorry I can't provide the source) that Huy Fong's Sriracha and Chile Garlic sauce were both in short supply-- but i was able to get the Chile Garic Sauce a few weeks ago.

No, I can't remember the last time I bought it, maybe when I was still married?

Zalco you can sit at my end of the table - a tiny bit of heat goes a long way for me and only in certain Asian sauces and guac. NEVER on eggs.

Forgot about Gochujang and Tapatio, we have those too.

Zalco and DLM, okay if I join you at the end of the table? I always have Tabasco on hand for certain things, but I'm pretty much a wimp when it comes to hot sauce. DH, OTOH, keeps a good supply of various hot sauces and is always trying new ones. One of his current favorites is something called "Slap Ya Mama"...both the dry seasoning and hot sauce.

I use a lot of hot sauce, and so I make my own in reasonably large batches. I much prefer my own hot sauces to what I can buy.

My favorite is my Smoked Chocolate Habanero Sauce, but I have been having trouble getting chocolate Habanero seeds to sprout and grow recently, partly because I've been moving back and forth between L.A. and Cathedral City, and the seeds need to be babied in the beginning, to get them to start growing.

So lately I have been making jalapeño and Serrano sauce, to which I include a fair amount of garlic for extra flavor, and these are good, but not as complex as the chocolate Habanero. It is impossible to find chocolate Habanero chilies in the store (as a rule), but I have occasionally found them in the farmers' market in the fall. It takes a full eight months from germination for the plants to make fruit, but fortunately we have a 12 month growing season here. When I do have plants, they start making chilies in late October and continue through February. I should have planted the plants in the ground so that they could continue for years, as they get rootbound in huge pots fairly quickly.

I also make chili sauce from dried chilies, and if I want it to be a hot sauce, I add chile de arbol or cayenne, which I can easily buy dried. I have some chocolate Habanero chilies that I dehydrated, and I plan to use those to make another hot sauce in December, probably adding them to Ancho or Pasilla chilies. I like the fruity flavor of Pasilla chilies, and those are readily available.

I do buy garlic chili paste at the Japanese market and add that to soups.

A bottle of Tabasco would not last me very long, since the bottles are so tiny. I make hot sauce by the quart or half gallon.

Mother enjoyed Tabasco on almost everything. I could not eat her pimento cheese for the tabasco. Enjoy Franks on lots.

For veggies a MUST is

I'll join the wimps at the non-hot table. I don't care for spicy food let alone pouring hot sauce on it. 🔥

Crystal's my favorite too - and the only kind I have and use. Definitely a pantry staple. I have some pepper vinegar I made with habanero, but rarely use that. I love Crystal on fried chicken - that's mainly what I use it for. I spice my cooking with ground or flaked hot pepper - specifically ground chipotle and cayenne flakes.

I have both Tabasco and Crystal in the pantry…for other folks. I’m a weinie about spicy foods. I can appreciate a little kick, but most of the time it seems like chefs go overboard with the heat.

I can remember having smothered rabbit at Paul Prudhomme’s Louisiana Kitchen. The only way I could eat it was to take a little bite of rabbit and a bigger bite of duchess potatoes. It was unpleasantly hot.

Red pepper flakes are wonderful when sautéing onions, shallots, garlic, tomatoes, shrimp. working on aleppo pepper.

We use Texas Pete's for Buffalo wings. And Senior Lechuga Hot Sauce.

It's scary. Unless you're hot heads. Like us.

https://www.senorlechugahotsauce.com/

Almost forgot I use Crystal + apple cider vinegar + butter for baked Buffalo wings. I haven't made them in a long while - they're one of hubby's faves.

I have an array of hot sauces! Tabasco, Red Devil, Valentina and Marie Sharp’s are the most frequently used. Not a fan of Crystal. Also really good are Iguana xxx and San Pedro.

I always have tabasco on hand. Use just small amounts in things like spaghettti sauce,, stew, soup, and lots of other htings.

Nope, never use any of the liquid hot sauces. I have various spicy/hot dry spice blends that I use - current favorites are Zanzibar Chili Pilipili and Zanzibar hot curry (both brought to me as gifts direct from Zanzibar) - and also gochujang.

My DD uses Huy Fong quite a bit in her cooking.

My favorite place name is Zanzibar.

I use hot sauce but my brand is a Mexican style, Tapatio. I can never seem to get my heat "just right" so I usually err on the side of caution after several notable fails, so I can always kick it up a notch on the plate or bowl with some hot sauce, easier than trying to tone down a big mistake or throwing it out, as I have had to do once or twice. I also have Asian style sweet hot chili sauce for the same reason.

I tried making my own jalepeno hot sauce but I took out the seeds and it ended up being mild. Then I roasted the rest of the jalepenos, took out most but not all of the seeds, and pureed. That stuff ended up being super hot, go figure. I froze it and use about 1 tsp. and that is plenty hot. I also don't much care for the taste of roasted jalepenos, even home roasted ones. I have a jar of ground chipotle I have had for over ten years and it's only half gone, and it's a small jar. Even faded as it is, I just don't much care for the smoky overtone added to the acrid heat.

I make Mexican beans that adds a sofrito at the end. Very tasty. There are jalapeños in the sofrito and I always remove the ribs and seeds because they are so hot naturally when uncooked. However, the heat is vastly reduced with cooking, almost too much, so I'm thinking I either need more of them or leave in some of the seeds.

I have a couple 24 oz bottles of Cholula hot sauce with a heat rating of 3,600 on the scoville scale I like and use, but I bought six 12 oz. bottles of Franks redhot sauce because it was on sale for $1.50 ea at target during the fourth of July, and couldn't pass up a good deal and good flavor but low on heat.

Franks has the lowest heat rating of most hot sauces at 450 scoville, and compared to Tabasco sauce at 2,500 scoville franks is a lightweight. Dragon In The Clouds has a scoville rating of one million and there are many in between this an Franks.

Mad Dog 357’s Plutonium No. 9 hot sauce with a scoville rating of 9 million is down right dangerous and would not want to be in the same room with the stuff. The price tag is $130 an ounce through amazon.

We generally have Tabasco, Tapatio’s and Sriracha (Huy Fong) in our house along with other brands that my husband has been gifted. We also like green hot sauce. Big consumers of salsa too, we switch around a bit on it to keep it interesting.

There is no capsaicin in chili seeds - it is concentrated more in the white membrane that holds the seeds, and the surface of the seeds can have a bit of the membrane still attached. I washed some jalapeño seeds to remove the membrane from the surface and wiped them with paper towels to check this, and I was able to eat a tablespoon of washed and dried (with paper towels) jalapeño seeds with no experience of any heat. The only reason to remove seeds would be if you do not like the texture, but they will not affect the heat per se. If you want less heat, remove the white membranes that hold the seeds. I want the heat in mild chilies like jalapeños, and so I keep the white membrane.

Jalapeños vary much more from one chili to another in heat than other chilies, but the more white lines or white specks you see in the skin of the jalapeño, the hotter it will be. The red ones tend to be only slightly hotter than the green ones. If you want less heat, look for ones with smooth green skin. I think the ones that look sort of black are also hotter, but this might be because they have more white lines.

Lars, thanks for the info about chili seeds. I always thought they contained a lot of the heat. Next time I make my Mexican beans, I'll keep some of the ribs, don't need the seeds for texture.

We never had hot sauce when I was growing up, so I don’t use it — nor have I had any requests for hot sauce from guests.

I’ll use chili flakes, cayenne, and jalapenos in cooking.

Hot sauce on eggs is a foreign concept to me.

I make a spaghetti where tabasco must be used. You are to use Italian sausage, but I use regular smoked sausage cut in into small discs. I add green and red pepper and often mushrooms with garlic, butter and a dash or red wine. I then add (I know this is lazy) a jar of spaghetti sauce. Whatever you like. During the time I am cooking the meat and peppers I will add some tabasco. I then add more while it is all boiling. It is seriously addictive and delicious!!

I jave a bottle of Tabasco sauce that might be too old to use by now. Iinstead use Sriracha (Huy Fong) — ove that rooster, red pepper flakes, various Asian chil paste concoctions, Chinese dried chilies, Thai bird chilies, jalapeños, and a few others. I recently stocked up on Sriracha (Huy Fong). Try Walmart.

Pretty soon we might see Lars’ hot sauce on the shelves. I’d welcome that!

I’m pretty sure I have never tasted Tabasco, although it’s almost certainly been an ingredient in small amounts in foods I’ve eaten. Never bought it either.

I wish I could produce my smoked chocolate Habanero hot sauce in quantities to sell because a lot of my friends want to buy it from me, but I have not been able to grow the chilies in large enough quantities. I should probably try to go into business with a farmer from the farmers' market! I already make labels for the bottles, here's one from 2017:

Of course this is just for gift bottles that I make for friends. I do not always put carrot in it, and I usually put red bell pepper instead, as it adds a bit of natural sweetness and thins out the heat a bit. Anyway, my recipe has changed since 2017.

I don't like Tabasco at all. Too much heat with no flavour.

Frank's Hot Sauce is the preferred, when I need a few shakes of something. I also like Sriracha, and Chinese hot chili sauce (sambal oelek)

A bottle of Tabasco would not last me very long, since the bottles are so tiny.

Lars, I don't mess around with those small bottles. I buy the 12 oz. bottle of Tabasco. Local Walmart stocks it.

I don't like Sriracha because it is sweet. Can't abide sugar in hot sauce. Detest Frank's, Crystal's.

We went out for lunch yesterday--Mexican--so I tasted all of the bottled sauces. Confirmed that I really dislike Tapatio but found Cholula very interesting. It is on the shopping list.

I don't like Tabasco at all. Too much heat with no flavour.

Oh, it does have flavor. You have to become 'conditioned'--regular use--before you get to the flavor.

Due to health issues, I can *no longer have hot sauce. But yes, I used to keep Tabasco handy, for black-eyed peas, chicken wings, greens, soups, etc. Just to add a kick, without changing the flavor of the dish. There are other brands I like, too.

My favorite, though, is Jamaican jerk sauce, various brands. I wish I could eat it on everything, all the time.

Lars, I’ve always wanted to try your smoked chocolate Habanero hot sauce!

*I’m known to cheat occassionally. I regret it, but oh well.

Lars, I really like your hot sauce label.