RedHot or tobasco?

[cam5e]

Okay folks, bring the heat!

[Joseph]

Neither one - Cholula. Though if I had to pick I'd say Red Hot - Tabasco is too vinegary.

Joseph

[elmo]

I like the Franks Red Hot for cooking and making buffalo wings and burgers, but Bloody Mary's need Tabasco.

Elmer

[Nitetimes]

I think they both just taste nasty. There's plenty of other ways to make food taste good and/or spicy. If it's bad enough I have to hide it with that stuff I usually just don't eat it.

[rbeemer]

Dave Insanity, though I prefer to use fresh hot peppers instead

[apratt]

Hey bring on the heat. I picked Tobasco but but it also vary on what I am cooking, but most of the time I like to cook with the real thing and usually I like to use serrano hot peppers. But I have to cook it for myself there is no way my wife want to touch anything hot

[madjack]

I usually prefer TAbasco, however we grow a bunch of peppers and make our own blend................

[Miriam C.]

I don't eat anything really hot, but when a touch of heat is needed I use Tabasco. It at least has flavor to go with the heat.

[sdtripper2]

............ And Tasty Too

...........................................
Loltun Salsa
chile habanero roja 150 ml. /// chile habanero verde150 ml.
I prefer the roja but would recommend any of the products below.
These use Vinegar but I still like the flavor of the raja. Habanero speaks for itself.
http://www.pasa.com.mx/productos/loltun/loltun.html

I try to stay away from hot sauce with vinegar most of the time.
So may I suggest Tapatio Salsa?

Tapatio Salsa Picante Hot Sauce 5 oz.
This salsa has a good flavor and doesn't use vinegar. Not overly hot as well.
http://www.mexgrocer.com/3125.html
I get my acid from squeezed limes over my food.
Mexican food demands limes and I have come to the faithful in this regard.

I have Tabasco as well in a few flavors, but usually use the Mexican products.
Dave's Insanity is on my shelf but the burn far outweighs its taste if any taste.
It maims and isn't worth the pain.

[halfdome, Danny]

R-O-L-A-I-D-S

[Joseph]

Well, if we're going to get into the habañero sauces, give me Melinda's XXXtra Hot. Not just heat, but good flavor.

Joseph

[Podunkfla]

Cholula here as well. I like it on eggs too.

[Joseph]

Cholula here as well. I like it on eggs too.

I'd never heard of it until Kate took me to the Wabash BBQ. Their barbecued pork covered with Wabash Spicy BBQ Sauce, cole slaw and topped off with Cholula is a treat for the gods!

Joseph

[Podunkfla]

Cholula here as well. I like it on eggs too.

I'd never heard of it until Kate took me to the Wabash BBQ. Their barbecued pork covered with Wabash Spicy BBQ Sauce, cole slaw and topped off with Cholula is a treat for the gods!
Joseph

They stock Cholula in all the stores here since we have so many Mexicans now!
I read somewhere it is the most popular hot sauce in the world?

http://www.cholula.com/legends.html

[JunkMan]

We go through about a gallon of Red Hot each year. Tobasco is too hard to get just the right heat since it seems stronger than Red Hot. Red Hot makes great wings, but we use it on everything from turkey dumpling soup to chili.

Used to use something called Tiger Sauce (I think) when I lived in Louisana. Really liked it too. We have Daves, Choula, and other sauces, but they all sem to be too overpowering on most foods.