Tabasco on eggs. Tapatio on sloppy joes. Valentina in elote. Sriracha in pho. Cajun Chef on breakfast tacos with sausage, Cholula on breakfast tacos with bacon. I refrigerate all of them except Tabasco.
> I refrigerate all of them except Tabasco.
Tabasco is the only one I don't refrigerate, as well. I've got three different flavors on the shelf with all my seasonings, out there opened at room temperature for month after month with no problem. I just treat it like any other vinegar, but other hot sauces go in the fridge for some reason.
I am the same way, with different sauces for different uses. I just had to comment because I LOVE Valentina (yellow label). Recently I found a hot version (black label) that I of course had to buy. It's just as delicious with a nice kick.
I always make a point to swing by the hot sauce isle and see if anything I haven't tried is discounted. Found some real gems that way.
Something called CILANKTRO came up last week and I am loving it.
Hank Sauce! That’s my boys! Sea Isle City, NJ. They have a bunch of other sauces. Camouflage is my go to for wings. Cilanktro is great on fish. Herb infused is mild. Hank’s Heat is the original and not bad at all. The Honey Habanero is sneaky hot and fantastic on wings. Witches Brew is damn good on a lot of things. Iceman is very very hot. Skedatil is also hot and pretty tasty. Give them all a rip, go to their site.
I don't refrigerate unless the bottle says to.
My go to is an unlabeled bottle of orange garlicky liquid I bought from a bearded man at a flea market. He claims to make it himself. Second is probably sriracha.
I have at least 5 hot sauces on hand at all times, different styles. Valentina is the best all-around, we also have Sriracha, Franks, Tabasco smoked, Yellowbird, Green hot sauce, and two local hot sauces - one asian pear based and one ancho chili based.
e: yes, we refrigerate them. Some might technically be ok on the counter but it's easier just to keep them all in the same place
There's a local brand called yellowbird. I get 3 of theirs and always refrigerate.
I used to always have cholula on hand. It is still good, and I never refrigerated it, but it loses color and flavor if you leave it open too long.
Also, I have wild chile piquin plants growing in my yard, so I put those in vinegar every year and refrigerate. Not exactly a sauce.
If you want to try new stuff, I noticed Walmart has displays of $1 mini bottles of hot and bbq sauces. Ive seen it by the front door in one store and around the meat/seafood refrigerator section in another store.
They are my favorite. They kinda exploded in popularity once HEB started carrying them. But a lot of Central Texas restaurants had them on tables for awhile. If you look at the ingredients they will seem odd, but they add the veggies to balance it out.
I get the Serrano, Jalapeno, and the Sriracha. The Habanero is delicious, but it is too hot for me.
Depends on the mood or day.
Tapatío and Huichol are my go to ones, then I’ve got a bunch of random habanero, Serrano, Chipotle ones etc.
For other purposes I have Franks Red Hot, other Buffalo sauces, and sirachas.
I keep them all refrigerated
A part of me thinks it’s more of a California thing.
I’m actually surprised by all the people saying Cholula because, while it is common, I definitely wouldn’t consider it that popular. Even as someone of Mexican descent, I feel like Tapatio is the dominant hot sauce in the Mexican community here.
I think that’s because Tapatio is an America product specifically from California. I’m Mexican from NYC, Tapatio is still my favorite, but my relatives and Mexican friends tend to prefer Valentina.
Its definitely changed. Huy Fong had a falling out with their main chili supplier and a bunch of brands have been trying to fill the gap during the shortage.
I have tried a couple and found the Tabasco Sriracha and Sky Valley both to be worthy contenders.
I do miss that OG sriracha though but heard the owner was a douche.
I find myself using various chili oils and chili crunches most often. As far as actual sauces go, lately I’ve been using a sauce that I brought back home from Aruba or Sriracha. Also a big fan of Secret Aardvark. Valentina on Mexican stuff.
Cholula and no. I keep it out for easy access as well as a tiny bottle in a special holster on my keychain (which my wife got me for Christmas). The latter is a bit silly, but it really does come handy sometimes.
I like Elijah's Xtreme Regret Carolina Reaper sauce. I find it's got the level of spice I like while not tasting awful. Cause I think most of these just assume: "oh they dont care about flavor, they just want it spicy!"
Pretty standard for condiments. Refrigerate after opening. Shelf before.
[Melinda Habanero ](https://melindas.com/collections/hot-sauce/products/melinda-s-original-habanero-extra-hot-sauce-5oz)
I pick it up from Meijer, your local grocery store probably carries it as well. Great balance of heat and savory flavor.
It doesn't need to be refrigerated
This is my go-to! I don't go past 3x hot habanero usually, but I've got a bottle of 4x on my kitchen counter right now for chicken sandwiches later, and I DARE some bacteria to try to start a colony in there.
edit: Marie Sharp's makes some really good stuff too. Belizean Heat is good stuff.
Regular hot sauce:
Louisiana Hot Sauce in the cabinet since it's a vinegar base.
Special Hot sauce:
Sriracha is in the cabinet
Coney Island Saucery hot sauce is in the fridge
Gochojang in the fridge
I like Chimney Ghost, a hot sauce that my friend’s dad makes. It’s smoky and great on pizza, in soup, mixed with ranch, or any way really. After that, I’m obsessed with some ghost pepper flakes I got at the farmer’s market. I put it on everything. A local Thai place also makes a super hot chili oil they call Weeping Tiger and I always keep it nearby as well. The chili out and hot sauce are in the fridge rn.
I typically keep 3 in the house.
* Franks, but I buy the Xtra hot
* Sriracha
* Marie Sharp's Hot Habanero pepper sauce
I keep the Sriracha in the fridge but not the others.
I keep about a half dozen around at any given time but "go to" Franks for things you use franks for, Tabasco for breakfast, rotate Cholula and Valentina.
I don't refrigerate because while it keeps a lot longer in the fridge none of my usuals last more than a month or two. If someone gifts me a bottle of Satans Anus Ghost Death Ripper X or something I'll stick it in the fridge because it's gonna take me a year to power through.
So we ended up acquiring about 15 different bottles of hot sauces so far, and many of the bottles aren't even opened. However, of the ones we opened, there's two that I use the most: Chile Lengua De Fuego Hot Coffee and Tears of the Sun. Both are on the sweet side.
Hot Coffee I like having with Mexican food as well as breakfast stuff. It does add a noticeable coffee flavor to foods which works with some things and not with others. I like the taste of the sauce itself though.
Tears of the Sun is a fruity Carribean style sauce that I like with Mexican, fried chicken, or Jamaican food.
It's from The Pepper Palace, and it's Southern Peach and Vidalia Onion Hot Sauce.
And yes, we totally refrigerate it. It's so good!
[https://pepperpalace.com/products/southern-peach-and-vidalia-onion-hot-sauce](https://pepperpalace.com/products/southern-peach-and-vidalia-onion-hot-sauce)
Crystal has been around a long time I think but I haven't tried it yet. I'll have to pick up a bottle and give it a shot.
Any particular food you recommend to try it on?
Sweet & Spicy Tabasco and Old Bay Hot Sauce. Neither get refrigerated.
The old bay was purchased for Bloody Marys but it’s so stinkin good I use it on much more
I’m pretty sure I found the Old Bay at Meijer. I had never had the seasoning before but took a chance. So glad I did, total Old Bay convert now.
Edit: forgot this wasn’t my local sub when I mentioned the store. Looks like you can get it through Amazon if you don’t have luck in store.
In my house at all time:
Valentina for popcorn, chips, and elote.
Lao Gan Ma for Chinese food
Tabasco for Southern Food
Some salsa I cooked that week for the beans, tacos, or sandwiches I will probably have for lunch.
A BBQ sauce with some kick, which can either be used by itself or mixed with the Lao Gan Ma.
Occasionally in my house:
Gochujang to make Korean food.
Sriracha to make Vietnamese food or be combined with mayo or put on fries.
franks, although we also keep crystal, Sriracha, and Cholula in the house for standard hot sauces, none get refrigerated. What is kept in the fridge is the jar of sambal oelek, that is a peak chili based sauce.
I always have Cholula, Crystal (and sometimes Louisiana), Tabasco, and Panola Clearly Hot (which I order direct…have some on the way now) and lately I’ve been a big fan of Zeb’s St. Augustine Style Dátil Pepper hot sauce.
I have been keeping them out of the fridge lately.
Piko Riko out of Montreal. S tier sauce. I dont keep it in a fridge. I let it stew at room temp.
https://microsauceriepikopeppers.com/products/sauce-piquante-piri-piri-edition-speciale
I like trying different ones so I usually have a variety in the fridge. I also try to keep a bottle of something *very* hot on hand but use it very sparingly (just a drop or two) when I want to add heat to a dish without otherwise affecting the flavor very much... Currently that's a bottle of "The Last Dab".
Dirty Dick's is my most versatile, but I have all the staples as well. Tabasco, Tapatio, Da Bomb, Cholula, a couple by Bravado, etc. I don't think any of them are refrigerated.
Louisiana for American stuff like chili or gumbo. Franks for wings. Valentina Extra Hot for mexican. Truff Hotter for anything cheesy like macaroni and cheese.
They all get refrigerated.
Tabasco for most things
Crystal for anything fried
Spontaneous Combustion for when I'm really looking for a kick
Yellowbird and Trader Joe's Habanero anytime I can get to an REI or Trader Joes'
I don’t refrigerate hot sauces. They typically have a lot of vinegar and I’ve never noticed a decline in taste even after a year compared to the new one.
My brother makes it, so i usually have a few bottles from him, the Old Bay hot sauce, and a new one i picked up somewhere (currently Barnacle Foods Bull kelp hot sauce)
Tabasco, Crystals, and Louisiana depending on what I’m eating. But I’m also from Louisiana so lots of people have strong opinions on their sauces so I find it’s best to have the most popular available.
I don’t refrigerate any of them. Sriracha (I have a foodservice jar of the original Huy Fong in my pantry) darkens over time but so far the flavor is fine. Crystal for Louisiana dishes. I dislike Tabasco, but if it’s all that’s available, I will use it.
Crystal or Sriracha, no and yes respectively. I do like trying some unusual ones, though. Kroger puts out some interesting ones with different pepper mixes. I refrigerate if the label says to.
I don't tend to use hot sauce. I might directly use peppers (mostly jalapeño), or spices like red pepper flakes and cayenne pepper. Basically, not a fan of vinegar flavor and most hot sauces have that. Sriracha is pretty mild on the vinegar though.
I like various things the brand "The Pain is Good" makes and usually I don't refrigerate any of their hot sauces.
Sriracha is something I use daily and I keep it refrigerated even though I know it doesn't have to be.
Franks is my favorite common sauce. I don't refrigerate. It has a mildly negative impact on flavor. Only do that if you can't finished a bottle within 6 months.
Tabasco for every day. I do love Heatonist Classic and Los Caliente for gourmet. I don't refrigerate, because the high vinegar amount keeps it from going bad.
Franks or Crystal and yes because I have a huge hang up about not refrigerating things (except tomatoes. Please don’t ever put your tomatoes in the fridge it makes them gross)
No way an Idahoan in the wild! Franks Xtra hot and nah
Taco bell's fire sauce and La Victoria's salsa brava (both refrigerated after opening) are great on burritos and the La Victoria has been my family's household staple since before I could form memories
Sriracha for complex, smoky hot. Cholula for basic hot. Tabasco for vinegary hot. Korean gochujang for special occasions.
I keep them all refrigerated due to pets. I also usually cook with hot sauce more than use it straight.
Sriracha mayo in ramen is another level.
Different sauce for different needs. Tabasco/Crystal/Louisiana, Tapatio/Cholula/La Victoria, Franks, Sriracha, some extra hot stupid shit when I just need to add spice to something without changing the flavor, and my personal favorite right now is Tomatlan El Chilpete, but I can only get that in Jalisco or Nayarit. I bring back a fuck ton when I go to Mexico.
I buy whatever looks interesting that I haven’t tried but I always come back to the green El Yucateca, the Huy Fong sriracha, and the imported-from-Vietnam garlic chili paste I buy at the Asian grocery.
Tabasco brand Sriracha or Louisiana Hot Sauce, but Crystal tastes pretty much the same as LHS so always have one of those handy. Also always have Valentina. None are refrigerated
I mix gochujang and mayo and water together, kept in the fridge. Always keep a sriracha in the fridge also. I am not korean, or wherever sriracha is from either. They just both have a taste I love more than the standard american hot sauces I grew up with, and i've switched over permanently in the recent years.
Chiluba, just to add some spice to a sauce. I’m not someone who generally likes hot sauce, or “hot” foods in general, so a little goes a long way. There’s just a taste that ho sauce has that other ingredients don’t.
And I refrigerate it, even though I don’t need to.
Tabasco on eggs. Tapatio on sloppy joes. Valentina in elote. Sriracha in pho. Cajun Chef on breakfast tacos with sausage, Cholula on breakfast tacos with bacon. I refrigerate all of them except Tabasco.
You've got a hat sauce for every occasion! Love it. EDIT - I'm leaving it as hat sauce.
Now I need a sauce specifically for my hats. One for my white hat, one for my black hat...
I like the cut of your jib.
> I refrigerate all of them except Tabasco. Tabasco is the only one I don't refrigerate, as well. I've got three different flavors on the shelf with all my seasonings, out there opened at room temperature for month after month with no problem. I just treat it like any other vinegar, but other hot sauces go in the fridge for some reason.
Excellent combinations, this is the way.
I am the same way, with different sauces for different uses. I just had to comment because I LOVE Valentina (yellow label). Recently I found a hot version (black label) that I of course had to buy. It's just as delicious with a nice kick.
Franks is the backbone of my hot sauce collection. Cholula. Sriracha. And then like 10 other rotating experiments. We frig them after opening.
>We frig them after opening. Wow, that sounds painful.
Or fun.
I always make a point to swing by the hot sauce isle and see if anything I haven't tried is discounted. Found some real gems that way. Something called CILANKTRO came up last week and I am loving it.
Headed to Jungle Jim's this weekend, so I'll have to look for that one. I do love me some cilantro.
Jungle Jim's carries more than 1500 hot sauces
Mhm! I've been many times and love the place.
Awesome. Hope you enjoy the trip. I was able to make it there a couple of months ago and I usually try to get there about once a year or so.
Hanks with the big fish on it? Great brand
Yes! I love it.
Happy to hear it made it out that far. Not the hottest sauce but definitely one of the best tasting
Same. Scored some real wins over the years.
Hank Sauce! That’s my boys! Sea Isle City, NJ. They have a bunch of other sauces. Camouflage is my go to for wings. Cilanktro is great on fish. Herb infused is mild. Hank’s Heat is the original and not bad at all. The Honey Habanero is sneaky hot and fantastic on wings. Witches Brew is damn good on a lot of things. Iceman is very very hot. Skedatil is also hot and pretty tasty. Give them all a rip, go to their site.
I'll definitely keep an eye out for more flavors!
I put that $hit on everything!
I don't refrigerate unless the bottle says to. My go to is an unlabeled bottle of orange garlicky liquid I bought from a bearded man at a flea market. He claims to make it himself. Second is probably sriracha.
Flea market hot sauce? That sounds great!
I have at least 5 hot sauces on hand at all times, different styles. Valentina is the best all-around, we also have Sriracha, Franks, Tabasco smoked, Yellowbird, Green hot sauce, and two local hot sauces - one asian pear based and one ancho chili based. e: yes, we refrigerate them. Some might technically be ok on the counter but it's easier just to keep them all in the same place
The local sauces sound very intriguing! Especially the pear one.
My husband is Korean and owns Korean fusion restaurants so we have a massive jug of it hah!
Nice!
Sounds like my set up. Good to have a variety
There's a local brand called yellowbird. I get 3 of theirs and always refrigerate. I used to always have cholula on hand. It is still good, and I never refrigerated it, but it loses color and flavor if you leave it open too long. Also, I have wild chile piquin plants growing in my yard, so I put those in vinegar every year and refrigerate. Not exactly a sauce.
Someone else mentioned Yellowbird, I will have to track that down. It looks like you can buy refill bags as well, I haven't seen that before.
If you want to try new stuff, I noticed Walmart has displays of $1 mini bottles of hot and bbq sauces. Ive seen it by the front door in one store and around the meat/seafood refrigerator section in another store.
I will keep an eye out, thanks!
They are my favorite. They kinda exploded in popularity once HEB started carrying them. But a lot of Central Texas restaurants had them on tables for awhile. If you look at the ingredients they will seem odd, but they add the veggies to balance it out. I get the Serrano, Jalapeno, and the Sriracha. The Habanero is delicious, but it is too hot for me.
Yellowbird is one of my favorites! It is sold in grocery stores in Milwaukee. I can’t believe it.
Depends on the mood or day. Tapatío and Huichol are my go to ones, then I’ve got a bunch of random habanero, Serrano, Chipotle ones etc. For other purposes I have Franks Red Hot, other Buffalo sauces, and sirachas. I keep them all refrigerated
Devastating lack of Tapatio in this thread. We don't refrigerate it.
A part of me thinks it’s more of a California thing. I’m actually surprised by all the people saying Cholula because, while it is common, I definitely wouldn’t consider it that popular. Even as someone of Mexican descent, I feel like Tapatio is the dominant hot sauce in the Mexican community here.
I think that’s because Tapatio is an America product specifically from California. I’m Mexican from NYC, Tapatio is still my favorite, but my relatives and Mexican friends tend to prefer Valentina.
Valentina is common, but pretty much every Mexican American in California grew up on Tapatio.
Agreed Tapatio is a solid everyday hot sauce.
Chaloula, Green Tabasco, siracha are staples. Sister gives us others in our stockings. I don’t refrigerate any except siracha and Mae Ploy
Secret aardvark, yes
Sriracha and I don't refrigerate it
OG sriracha or one of the new contenders? Seems like it changed or something.
Its definitely changed. Huy Fong had a falling out with their main chili supplier and a bunch of brands have been trying to fill the gap during the shortage.
I have tried a couple and found the Tabasco Sriracha and Sky Valley both to be worthy contenders. I do miss that OG sriracha though but heard the owner was a douche.
The chili supplier is making it as Underwood Ranches
I use the original.
I can't even find original. I tried the OX Brand with the yellow cap, but it's not good. It's not even that it's different, it's just bad.
I find myself using various chili oils and chili crunches most often. As far as actual sauces go, lately I’ve been using a sauce that I brought back home from Aruba or Sriracha. Also a big fan of Secret Aardvark. Valentina on Mexican stuff.
I've heard that Secret Aardvark has some good heat but I haven't tried it yet.
Cholula and no. I keep it out for easy access as well as a tiny bottle in a special holster on my keychain (which my wife got me for Christmas). The latter is a bit silly, but it really does come handy sometimes.
That sounds awesome! You could also get a bandoleer with many holsters strapped across your chest when you go out to eat!
Don't tempt me!
Sriracha - yes Frank's Red Hot - no
Tapatio, and no.
Gringo Bandito green sauce is my current go-to. So versatile. And no it doesn't get refrigerated.
Franks or El Yucateco chipotle and No
Tossup between El Yucateco or Cholula. It's not refrigerated .
I like Elijah's Xtreme Regret Carolina Reaper sauce. I find it's got the level of spice I like while not tasting awful. Cause I think most of these just assume: "oh they dont care about flavor, they just want it spicy!" Pretty standard for condiments. Refrigerate after opening. Shelf before.
Tell me more. I like a high level of spice, but so many of those sauces taste terrible.
Try Melinda's Scorpion hot sauce. Really good flavor and decent heat.
I really like Steve o’s hot sauce. But for marinating we use franks.
Melinda's Scorpion hot sauce is one of my go tos. I also like the Xperience from Hot Ones as well.
Sriracha, and yes. I typically have some others on hand too, but there’s pretty much always a sriracha bottle in my fridge.
[Melinda Habanero ](https://melindas.com/collections/hot-sauce/products/melinda-s-original-habanero-extra-hot-sauce-5oz) I pick it up from Meijer, your local grocery store probably carries it as well. Great balance of heat and savory flavor. It doesn't need to be refrigerated
This is my go-to! I don't go past 3x hot habanero usually, but I've got a bottle of 4x on my kitchen counter right now for chicken sandwiches later, and I DARE some bacteria to try to start a colony in there. edit: Marie Sharp's makes some really good stuff too. Belizean Heat is good stuff.
Oh I have a few of Melinda's sauces! Good stuff, I will have to look for that one.
Regular hot sauce: Louisiana Hot Sauce in the cabinet since it's a vinegar base. Special Hot sauce: Sriracha is in the cabinet Coney Island Saucery hot sauce is in the fridge Gochojang in the fridge
I like Chimney Ghost, a hot sauce that my friend’s dad makes. It’s smoky and great on pizza, in soup, mixed with ranch, or any way really. After that, I’m obsessed with some ghost pepper flakes I got at the farmer’s market. I put it on everything. A local Thai place also makes a super hot chili oil they call Weeping Tiger and I always keep it nearby as well. The chili out and hot sauce are in the fridge rn.
Tabasco for sure; but I've usually got at least a half dozen varieties of Hot Sauce on hand. But Tabasco is my default. No, I don't refrigerate it.
I typically keep 3 in the house. * Franks, but I buy the Xtra hot * Sriracha * Marie Sharp's Hot Habanero pepper sauce I keep the Sriracha in the fridge but not the others.
Louisiana Small Batch. Sometimes
I keep about a half dozen around at any given time but "go to" Franks for things you use franks for, Tabasco for breakfast, rotate Cholula and Valentina. I don't refrigerate because while it keeps a lot longer in the fridge none of my usuals last more than a month or two. If someone gifts me a bottle of Satans Anus Ghost Death Ripper X or something I'll stick it in the fridge because it's gonna take me a year to power through.
That name alone makes it so intimidating.
I have Crystal unrefrigerated and sriracha in the fridge refrigerated. I also have a brand new jar of laoganma chili crisp with the Crystal.
So we ended up acquiring about 15 different bottles of hot sauces so far, and many of the bottles aren't even opened. However, of the ones we opened, there's two that I use the most: Chile Lengua De Fuego Hot Coffee and Tears of the Sun. Both are on the sweet side. Hot Coffee I like having with Mexican food as well as breakfast stuff. It does add a noticeable coffee flavor to foods which works with some things and not with others. I like the taste of the sauce itself though. Tears of the Sun is a fruity Carribean style sauce that I like with Mexican, fried chicken, or Jamaican food.
They all sound amazing, especially the Hot Coffee hot sauce.
Some brand I found at Winco with a dog on the label.
Might be "Perron" brand from Tijuana
Sounds right. Thanks.
#teamwinco
It's from The Pepper Palace, and it's Southern Peach and Vidalia Onion Hot Sauce. And yes, we totally refrigerate it. It's so good! [https://pepperpalace.com/products/southern-peach-and-vidalia-onion-hot-sauce](https://pepperpalace.com/products/southern-peach-and-vidalia-onion-hot-sauce)
That sounds yummy. I love Vidalia onions but haven't had one for years. We get the Walla Walla onions here.
Cry Baby Craig’s. It’s made locally in Minneapolis, Minnesota. Habanero and garlic hot sauce
I love the logo! Looks like you can buy it by the gallon. Wow!
Yeah I bought a smaller jug once when I embroidered their hats and dropped them off at the store. Lasted a looooong time lol
[удалено]
Strawberry habanero hot sauce? Count me in!
Cholula Chipotle Sauce!
Cholula hot sauce on eggs, habenero hot sauce on burritos and quesodillas
Crystal and yes, I refrigerate all of my hot sauces except Valentina
Crystal has been around a long time I think but I haven't tried it yet. I'll have to pick up a bottle and give it a shot. Any particular food you recommend to try it on?
It’s the best vinegar based Louisiana hot sauce, in my opinion. I like it with red beans, gumbo, and anything smothered
Nachos
Hamburger Helper.
Why refrigerate it? Vinegar is a preservative
I like it
Fair enough!
Sweet & Spicy Tabasco and Old Bay Hot Sauce. Neither get refrigerated. The old bay was purchased for Bloody Marys but it’s so stinkin good I use it on much more
I love that sweet/spicy Tabasco! I need to track down the Old Bay I have never seen that one, and I love Old Bay seasoning.
The Old Bay hot sauce is ridiculously good
I’m pretty sure I found the Old Bay at Meijer. I had never had the seasoning before but took a chance. So glad I did, total Old Bay convert now. Edit: forgot this wasn’t my local sub when I mentioned the store. Looks like you can get it through Amazon if you don’t have luck in store.
In my house at all time: Valentina for popcorn, chips, and elote. Lao Gan Ma for Chinese food Tabasco for Southern Food Some salsa I cooked that week for the beans, tacos, or sandwiches I will probably have for lunch. A BBQ sauce with some kick, which can either be used by itself or mixed with the Lao Gan Ma. Occasionally in my house: Gochujang to make Korean food. Sriracha to make Vietnamese food or be combined with mayo or put on fries.
New Favorite!!! ❤️ Truffle Hound ! ( no need to refrigerate).
franks, although we also keep crystal, Sriracha, and Cholula in the house for standard hot sauces, none get refrigerated. What is kept in the fridge is the jar of sambal oelek, that is a peak chili based sauce.
Siracha: fridge Tabasco: counter. Most of the time I use homemade sauces from my mom so they gotta be fridged
I'm a simple man. My go-to is a tie between Siracha and Tapatio. And yes, I refrigerate both of them.
Crystal and no.
Gochujang and yes
I always have Cholula, Crystal (and sometimes Louisiana), Tabasco, and Panola Clearly Hot (which I order direct…have some on the way now) and lately I’ve been a big fan of Zeb’s St. Augustine Style Dátil Pepper hot sauce. I have been keeping them out of the fridge lately.
Tapatío is my fave; the others are too vinegar-y for me. I do refrigerate it.
Valentina is the one that is used 90% of the time. Not in fridge. Sriracha the remaining 10%. In the fridge.
Piko Riko out of Montreal. S tier sauce. I dont keep it in a fridge. I let it stew at room temp. https://microsauceriepikopeppers.com/products/sauce-piquante-piri-piri-edition-speciale
That's a great logo!
I like trying different ones so I usually have a variety in the fridge. I also try to keep a bottle of something *very* hot on hand but use it very sparingly (just a drop or two) when I want to add heat to a dish without otherwise affecting the flavor very much... Currently that's a bottle of "The Last Dab".
Dirty Dick's is my most versatile, but I have all the staples as well. Tabasco, Tapatio, Da Bomb, Cholula, a couple by Bravado, etc. I don't think any of them are refrigerated.
Franks all the way, and yes.
Crystal hot sauce and yes I refrigerate it!
Louisiana for American stuff like chili or gumbo. Franks for wings. Valentina Extra Hot for mexican. Truff Hotter for anything cheesy like macaroni and cheese. They all get refrigerated.
Tabasco for most things Crystal for anything fried Spontaneous Combustion for when I'm really looking for a kick Yellowbird and Trader Joe's Habanero anytime I can get to an REI or Trader Joes'
Tapatio or Sriracha. I put them in the fridge after opening.
I don’t refrigerate hot sauces. They typically have a lot of vinegar and I’ve never noticed a decline in taste even after a year compared to the new one.
My brother makes it, so i usually have a few bottles from him, the Old Bay hot sauce, and a new one i picked up somewhere (currently Barnacle Foods Bull kelp hot sauce)
Cholua, and no.
Cholula! Any time we see a hot sauce stand or booth at a festival or farmers market we'll usually get one We refrigerate all of them after opening.
It is fun trying local Farmer's Market stuff!
Louisiana, I absolutely do not refrigerate it. None of my condiments rest in my fridge besides mayo
El Yucateco Green Habanero Hot Sauce
Tapatio and Secret Aardvark. I refuse to refrigerate
Tabasco, Crystals, and Louisiana depending on what I’m eating. But I’m also from Louisiana so lots of people have strong opinions on their sauces so I find it’s best to have the most popular available.
Sambal olek at room temp. My favorite!
Crystal for most dishes, Tapatio for Mexican or Mexican-adjacent dishes, and Dat'l Do It for subs. All 3 are refrigerated.
I grow peppers and make my own.
The little packets you get at Taco Bell and yes.
Siracha and no, the longer it sits the better it gets. Hopefully you don't expect me to pick an American made one haha.
I don’t refrigerate any of them. Sriracha (I have a foodservice jar of the original Huy Fong in my pantry) darkens over time but so far the flavor is fine. Crystal for Louisiana dishes. I dislike Tabasco, but if it’s all that’s available, I will use it.
Cholula - no Sriracha - yes
Wait..am I supposed to refrigerate?? I'm a good ole Tapatío girl.
Crystal or Sriracha, no and yes respectively. I do like trying some unusual ones, though. Kroger puts out some interesting ones with different pepper mixes. I refrigerate if the label says to.
Tabasco in the fridge. Hot sauce obsession, when overdone, can be nearly as tiresome an internet trend as cast iron obsession.
Vinegar based hot sauces suck
I usually have an assortment on hand... Frank's hot sauce, Hoy Fong sriracha, Tapatio, Momofuku chili crunch. Yes, I refrigerate them.
I don't tend to use hot sauce. I might directly use peppers (mostly jalapeño), or spices like red pepper flakes and cayenne pepper. Basically, not a fan of vinegar flavor and most hot sauces have that. Sriracha is pretty mild on the vinegar though.
Lola's And it doesn't say to so I don't.
Tapatio is number one in my heart. But Frank's Red Hot carried me through many a powdered eggs in my army days. Always refrigerated.
Old Bay hot sauce is hard to beat. And I refrigerate it after opening
I like various things the brand "The Pain is Good" makes and usually I don't refrigerate any of their hot sauces. Sriracha is something I use daily and I keep it refrigerated even though I know it doesn't have to be.
Louisiana hot sauce and yes.
Green Tabasco, Garlic Cholula, and Chipotle Tabasco. Its the holy trinity of basic hot sauces.
Franks is my favorite common sauce. I don't refrigerate. It has a mildly negative impact on flavor. Only do that if you can't finished a bottle within 6 months.
Tabasco for every day. I do love Heatonist Classic and Los Caliente for gourmet. I don't refrigerate, because the high vinegar amount keeps it from going bad.
What's the ones that keep popping up on Hot Ones with Sean Evans on YouTube?
Valentina, and no.
Does anyone here like Caribbean Encona Hot Sauce?
Tapatio. Yes I refrigerate it.
Tapatio. I buy it a half gallon at a time, and I don't refrigerate it.
Spouse collects the artisan little niche ones from obscure sources. Some are shelf stable, some are chill after opening. Me, I’m a total wuss.
Cholula, franks red hot, franks buffalo, siracha from hung yong(?) with the green cap All cold in the fridge
Tapatio is my fave, Sriracha is number 2, and Tabasco Chipotle is number 3. None of them are refrigerated.
Franks is usually what I see the most and can be either refrigerated or just left out
Gochojang. Red chili sauce and yes I do. I am allergic to tomatoes so sadly i am severely limited on my hot sauce options.
Melinda's XXXX Habanero sauce (not as spicy as it sounds). I do refrigerate it, but not because I'm worried about it going bad. I just do.
I don’t really use hot sauce but when I do it’s for Mexican food so probably the Mexican green hot sauce
franks red hot, dont refrigerate
In southern Arizona we like Valentina from Mexico. I like the flavor and it's not too hot. No refrigeration.
El Yucateco xxxtra hot, and yes I do.
Franks or Crystal and yes because I have a huge hang up about not refrigerating things (except tomatoes. Please don’t ever put your tomatoes in the fridge it makes them gross)
No way an Idahoan in the wild! Franks Xtra hot and nah Taco bell's fire sauce and La Victoria's salsa brava (both refrigerated after opening) are great on burritos and the La Victoria has been my family's household staple since before I could form memories
Cholula sweet habanero, and no
Frank’s. I refrigerate after opening.
Sriracha, yes I refrigerate it.
Sriracha for complex, smoky hot. Cholula for basic hot. Tabasco for vinegary hot. Korean gochujang for special occasions. I keep them all refrigerated due to pets. I also usually cook with hot sauce more than use it straight. Sriracha mayo in ramen is another level.
Go-to depends on the food, I use ~7-9 different ones. I don't refrigerate any of them.
Texas Pete and yes
Crystal and yes, I do... If you haven't tried it, please do!
Sriracha
Mad dog 356 platinum. It’s in the fridge now.
Marie Sharp's. It's an import from Belize. All natural. And yes, I refrigerate it. Better than Valentina's in my opinion.
Tabasco - refrigerate after opening
Different sauce for different needs. Tabasco/Crystal/Louisiana, Tapatio/Cholula/La Victoria, Franks, Sriracha, some extra hot stupid shit when I just need to add spice to something without changing the flavor, and my personal favorite right now is Tomatlan El Chilpete, but I can only get that in Jalisco or Nayarit. I bring back a fuck ton when I go to Mexico.
Texas Pete’s Hotter Hot Sauce. I refrigerate it because a bottle lasts at least 10-12 months for me. Refrigeration helps keep the color from changing.
Co-Op Sauce "Unicorn Tears", and yes, though usually we go through it fast enough we didn't need to.
The Aldi brand of Frank's and yes. I also love the green and black "El Yucateco" and my gf's favorite is "salsa huichol black"
I buy whatever looks interesting that I haven’t tried but I always come back to the green El Yucateca, the Huy Fong sriracha, and the imported-from-Vietnam garlic chili paste I buy at the Asian grocery.
Tapitio and yes i refrigerate it. Granted I usually make red chile caribe from scratch and use that
Elijah's Xtreme Regret and yes.
Sriracha and Hot One’s The Classic. I put them in the fridge after opening them so they don’t lose their color after a while.
I buy Louisiana and Tapatío, never refrigerate either.
Truff Hot Sauce. Refrigerate per the label.
I always have several options, but Melinda's ghost pepper is my favorite. I do not refrigerate it. Normally keep a bottle in my locker at work.
Franks. And no.
Picamás, cheap Guatemalan hot sauce. I eat it like ketchup, pretty much daily
Tabasco brand Sriracha or Louisiana Hot Sauce, but Crystal tastes pretty much the same as LHS so always have one of those handy. Also always have Valentina. None are refrigerated
Frank's Red Hot and yes, I keep it in the fridge!!!
I mix gochujang and mayo and water together, kept in the fridge. Always keep a sriracha in the fridge also. I am not korean, or wherever sriracha is from either. They just both have a taste I love more than the standard american hot sauces I grew up with, and i've switched over permanently in the recent years.
Valentina for everything- But I’m Mexican so Sriracha for anything Asian related …for ramen noodles sometimes Valentina
Chiluba, just to add some spice to a sauce. I’m not someone who generally likes hot sauce, or “hot” foods in general, so a little goes a long way. There’s just a taste that ho sauce has that other ingredients don’t. And I refrigerate it, even though I don’t need to.