Favorite Hot Sauce

[2535Miles]

I tried Sriracha and couldn't really get into it. Maybe I need to give it another whirl/try it on different foods. Suggestions on how to use it? It seems to be quite popular on the board. Also, I tried Texas Pete and liked it. I haven't uncorked my bottle of Tapatio yet.

Rooster Sauce goes great with Asian and Pacific Island cuisines. My ex is Puerto Rican and her family put Rooster Sauce on everything. I did too and loved it! It's also a great addition to cocktail sauce and other seafood dipping sauces that need a little zing. I'd suggest using it with foods where a vinegar based sauce would destroy the flavor. You won't see me putting Rooster Sauce on my BBQ, and you won't see me putting Texas Pete in a stir-fry either.

[Olympic Fan]

Sorry I'm a late comer to this thread ... but I have a strong favorite that only one other person has mentioned -- Crystal Louisiana Pure Hot Sauce.

It's a cayanne based sauce that's been manufactured in New Orleans since 1923 (until Katrina ... now they have a new plant in Reserve, La.). It's been the best-selling hot sauce in Louisiana for years. The last time I saw the New Orleans Times-Picayune run a poll on the subject, it was voted far and away the favorite hot sauce of the newspaper's readers.

I like it because it has real heat initially, but without the lingering burn of other hot sauces. It's great to cook with. And it's cheap ... remarkably cheap.

I was turned on to Crystal in 1993. I was in New Orleans for the Final Four and was able to attend a small, private cooking demonstration by Paul Prudhomme and he recommeded it (insisting that he didn't get a promotional cut from the manufacterer). A few years later, when I first saw Emirl Lagasse on the food network, he was using Crystal too (although now he uses his own brand-name hit sauce ... which is good, but overpriced).

Sometimes you have to scramble to find it ... I have to prod my local Kroger's at times. It's on their master list of products, but not on their automatic order list.

But try it -- as I say, it's cheap ... but's the best Lousiana-style hot sauce out there.

[Cormac]

Rooster Sauce goes great with Asian and Pacific Island cuisines. My ex is Puerto Rican and her family put Rooster Sauce on everything. I did too and loved it! It's also a great addition to cocktail sauce and other seafood dipping sauces that need a little zing. I'd suggest using it with foods where a vinegar based sauce would destroy the flavor. You won't see me putting Rooster Sauce on my BBQ, and you won't see me putting Texas Pete in a stir-fry either.

Thanks for the suggestions! I think I'm going to buy another bottle of the Rooster and give it a whirl.

Sorry I'm a late comer to this thread ... but I have a strong favorite that only one other person has mentioned -- Crystal Louisiana Pure Hot Sauce.

It's a cayanne based sauce that's been manufactured in New Orleans since 1923 (until Katrina ... now they have a new plant in Reserve, La.). It's been the best-selling hot sauce in Louisiana for years. The last time I saw the New Orleans Times-Picayune run a poll on the subject, it was voted far and away the favorite hot sauce of the newspaper's readers.

I like it because it has real heat initially, but without the lingering burn of other hot sauces. It's great to cook with. And it's cheap ... remarkably cheap.

I was turned on to Crystal in 1993. I was in New Orleans for the Final Four and was able to attend a small, private cooking demonstration by Paul Prudhomme and he recommeded it (insisting that he didn't get a promotional cut from the manufacterer). A few years later, when I first saw Emirl Lagasse on the food network, he was using Crystal too (although now he uses his own brand-name hit sauce ... which is good, but overpriced).

Sometimes you have to scramble to find it ... I have to prod my local Kroger's at times. It's on their master list of products, but not on their automatic order list.

But try it -- as I say, it's cheap ... but's the best Lousiana-style hot sauce out there.

I haven't tried it yet, but I found a bottle of the Crystal Hot Sauce. Hopefully I enjoy it!

[Devil in the Blue Dress]

Thanks for the suggestions! I think I'm going to buy another bottle of the Rooster and give it a whirl.





I haven't tried it yet, but I found a bottle of the Crystal Hot Sauce. Hopefully I enjoy it!

Crystal sponsored the Cajun cook off in Saint Louis over the weekend. Did anyone attend?

[Cormac]

Sauces that I like (in no particular order):
Tobasco, Tobasco Chipotle (really like this one), Frank's Red Hot (I have their Wing Sauce too, but haven't tried it), Cholula (a personal fav), and Tapatio. I guess to this point Cholula and Tobasco Chipotle are my favorites. I do like the original Tobasco on pizza though!

I haven't tried the Crystal Hot Sauce I bought yet and honestly, I'm not a big fan of Texas Pete. Not sure why, just an ok sauce to me. Also, I'm still planning on purchasing some Rooster sauce this weekend and trying it again!

[2535Miles]

Sauces that I like (in no particular order):
Tobasco, Tobasco Chipotle (really like this one), Frank's Red Hot (I have their Wing Sauce too, but haven't tried it), Cholula (a personal fav), and Tapatio. I guess to this point Cholula and Tobasco Chipotle are my favorites. I do like the original Tobasco on pizza though!

I haven't tried the Crystal Hot Sauce I bought yet and honestly, I'm not a big fan of Texas Pete. Not sure why, just an ok sauce to me. Also, I'm still planning on purchasing some Rooster sauce this weekend and trying it again!

I was just gonna ask if you've had a chance to sample the Rooster sauce. Let us know how you like it!

[Cormac]

I was just gonna ask if you've had a chance to sample the Rooster sauce. Let us know how you like it!

I just bought another bottle of the Rooster sauce, but I haven't tried it yet. I'm still taking suggestions on what to put it on/uses!

[Channing]

http://www.trinidadcharlie.com/hot-sauce.htm

Trinidad Charlie's Pumpkin hot sauce is awesome. Whenever I hear of someone heading off to the USVI, I ask them to bring me back some.

[ohioguy2]

I just bought another bottle of the Rooster sauce, but I haven't tried it yet. I'm still taking suggestions on what to put it on/uses!

I use it on soups and stews. I have also put it on scrambled eggs and omelets. It was good on asian foods. Heck, anyplace you would use hot sauce would range from great to good.

[Cormac]

I finally cracked open a bottle of Crystal Louisiana Hot Sauce and a bottle of Sriracha. I tried them both on tacos and I enjoyed both. The Crystal reminded me a lot of Tobasco (which makes sense, duh). I just used a little of the Rooster sauce on one taco and I enjoyed it. I think my beef with it is that it is so different in taste and texture from other hot sauces that I'm still just trying to figure it out.

[rsvman]

I went to school at Tulane and tried a bunch of hot sauces there. I like Crystal better than Tabasco, but I really think Texas Pete is better than either one.

Texas Pete is my go-to hot sauce now and has been for several years.

[Cormac]

I went to school at Tulane and tried a bunch of hot sauces there. I like Crystal better than Tabasco, but I really think Texas Pete is better than either one.

Texas Pete is my go-to hot sauce now and has been for several years.

I just can't get into Texas Pete for some reason. I just finished a bottle and it seemed...bland to me. I don't know what it is, but I don't think I'll be buying another bottle anytime soon. Tabasco, on the other hand, I like a lot. Their Chipotle hot sauce is really good I think. Not as hot as the original but much more flavor.

[devildeac]

I just can't get into Texas Pete for some reason. I just finished a bottle and it seemed...bland to me. I don't know what it is, but I don't think I'll be buying another bottle anytime soon. Tabasco, on the other hand, I like a lot. Their Chipotle hot sauce is really good I think. Not as hot as the original but much more flavor.

A few dashes of Texas Pete on the nachos along with a few jalapenos will always bring out a few beads of perspiration on the temples and back of my neck. Ymm, hot sauce (in small quantities, of course)...

[Cormac]

Has anyone tried the new flavors Tobasco offers? They have a garlic sauce as well as a sweet & spicy (which is supposed to be a blend of Asian flavors). I'm thinking about buying their 6 sauce caddy they offer and just trying all of the ones I haven't had so far.

[DukeCO2009]

Texas Pete, and it's not even close. I put it on absolutely everything--burgers, chicken, eggs, pizza, tacos, barbecue, fries, hot dogs, steak, etc. It's the perfect balance between spicy and flavorful. Love the sutff. For extra kick, I go with Dave's Insanity or Blair's Death Sauce, but that's only for when I'm cooking fairly large amounts--a little goes a LONG way.

[DukeDevil]

Blair's 16 million reserve.

mmmmmmm

http://www.chez-williams.com/Hot%20Sauce/hothome.htm

I'm actually scared of it.

With the sraicha (sp?) hot sauce, I find it's best for cooking with rather than just adding straight to food. I used to just go for the hottest sauces I could get my hands on but I realized that a lot of times these sauces trade flavor for heat. I find that texas pete and crystal are both very mild but contain lots of flavor that complements foods that you'd adding them to. Tabasco is a tad bit hotter but also has plenty of flavor.

[Cormac]

I put some Rooster sauce on white rice last night that I had with some orange chicken. I tend to mix everything together so while I didn't notice any added flavor (the orange sauce wiped out the taste of the Rooster sauce), I did notice and enjoy the added heat. So I have found at least one way to use it in which I will continue to do in the future!

[2535Miles]

I put some Rooster sauce on white rice last night that I had with some orange chicken. I tend to mix everything together so while I didn't notice any added flavor (the orange sauce wiped out the taste of the Rooster sauce), I did notice and enjoy the added heat. So I have found at least one way to use it in which I will continue to do in the future!

I think this is one of the best attributes of Rooster sauce. It has a great chili flavor, and the heat spreads well through the dish without overpowering the meal, whereas the Louisiana-style sauces must be carefully measured against the other ingredients. Try adding the Rooster sauce to tomato-based seafood dips. Mmmmmmmmmm.

[hc5duke]

man you missed both of my top two (and only sauces I request at restaurants):

• sriracha (rooster) sauce
• cholula

[chi]

Maggi Chilli Sauce -- has a little sweetness in it
http://www.spicesofindia.co.uk/acata...lli-Sauce.html

Thai or Vietnamese Chilli cause are pretty good too, but I don't have a specific brand in mind ...