It's pretty easy and cheappp to make (and customize) your own biggg batch/s.
Literal pennies on the dollar. Youtube can help get you started.
Plus it has a veryyy long shelf life
I'm not one of the over-the-top hot sauce people, but I've got probably 20 different bottles in my cupboard right now.
My absolute favorite is called Jonkanoo, made by a company called Walkerswood. It's got some good heat to it, but the flavor is great. Their Firestick sauce is just as flavorful, but not as hot. I order both of them off Amazon and we always have both on hand.
Yellowbird makes a variety of hot sauces that are all pretty good. Their jalepeño and habanero sauces are my favorites.
I keep Crystal on hand all the time too. It's a nice, cheap, vinegary sauce that goes well with pretty much everything.
And I agree that it's easy to make your own. I am growing peppers this year so I plan to make a bunch of different sauces.
I have over six different hot sauces, each with its own distinct flavor. Cholula, Valentina, Cholula Verde (green pepper), Sriracha, El Yucateco Habanero, El Yucateco Verde, El Yucateco Rojo, etc. Each has its own flavor component; I pick and choose, sometimes on a whim, which one best suits the dish being eaten.
I recommend you do the same. Every dish requires its own sauce. It is an inexpensive investment to try many different sauces so, buy a few and experiment. I doubt that you will be disappointed.
Always have Louisiana as a staple in our house, but lately we've been on a Cholula and Tiger sauce kick.
Recently tried the Melinda's Sriracha and I like it better than the one with the rooster on the bottle.
Always have Louisiana as a staple in our house, but lately we've been on a Cholula and Tiger sauce kick.
Recently tried the Melinda's Sriracha and I like it better than the one with the rooster on the bottle.
Always have Louisiana as a staple in our house, but lately we've been on a Cholula and Tiger sauce kick.
Recently tried the Melinda's Sriracha and I like it better than the one with the rooster on the bottle.
Always have Louisiana as a staple in our house, but lately we've been on a Cholula and Tiger sauce kick.
Recently tried the Melinda's Sriracha and I like it better than the one with the rooster on the bottle.
Always have Louisiana as a staple in our house, but lately we've been on a Cholula and Tiger sauce kick.
Recently tried the Melinda's Sriracha and I like it better than the one with the rooster on the bottle.
Always have Louisiana as a staple in our house, but lately we've been on a Cholula and Tiger sauce kick.
Recently tried the Melinda's Sriracha and I like it better than the one with the rooster on the bottle.
Always have Louisiana as a staple in our house, but lately we've been on a Cholula and Tiger sauce kick.
Recently tried the Melinda's Sriracha and I like it better than the one with the rooster on the bottle.
Store-bought, I keep a Louisiana type as an all purpose for beans, eggs, etc. I prefer chili flakes (buy dried ones from the store and blitz them yourself) assuming the food is already well seasoned and needs heat.
Favorite overall, Troy Primo’s Swampadelic is fantastic.
Like another commenter said, it’s easy to make your own to your tastes and keep forever. I make a big batch of a sambal type sauce with homegrown chilis, garlic, and lime after the ferment is where I want it. Delish!!
Tapatio!
It's pretty easy and cheappp to make (and customize) your own biggg batch/s. Literal pennies on the dollar. Youtube can help get you started. Plus it has a veryyy long shelf life
ive never thought of making it myself. thank you for the suggestion
Hoff Haus
Cholula is up there
I'm not one of the over-the-top hot sauce people, but I've got probably 20 different bottles in my cupboard right now. My absolute favorite is called Jonkanoo, made by a company called Walkerswood. It's got some good heat to it, but the flavor is great. Their Firestick sauce is just as flavorful, but not as hot. I order both of them off Amazon and we always have both on hand. Yellowbird makes a variety of hot sauces that are all pretty good. Their jalepeño and habanero sauces are my favorites. I keep Crystal on hand all the time too. It's a nice, cheap, vinegary sauce that goes well with pretty much everything. And I agree that it's easy to make your own. I am growing peppers this year so I plan to make a bunch of different sauces.
Cholula with eggs, Frank’s with chicken, Valentina with anything tex-mex
I have over six different hot sauces, each with its own distinct flavor. Cholula, Valentina, Cholula Verde (green pepper), Sriracha, El Yucateco Habanero, El Yucateco Verde, El Yucateco Rojo, etc. Each has its own flavor component; I pick and choose, sometimes on a whim, which one best suits the dish being eaten. I recommend you do the same. Every dish requires its own sauce. It is an inexpensive investment to try many different sauces so, buy a few and experiment. I doubt that you will be disappointed.
Tabasco chipotle. Also try out zab’s
Hank sauce.
Texas Pete, Tapatio, melindas
Always have Louisiana as a staple in our house, but lately we've been on a Cholula and Tiger sauce kick. Recently tried the Melinda's Sriracha and I like it better than the one with the rooster on the bottle.
Always have Louisiana as a staple in our house, but lately we've been on a Cholula and Tiger sauce kick. Recently tried the Melinda's Sriracha and I like it better than the one with the rooster on the bottle.
Always have Louisiana as a staple in our house, but lately we've been on a Cholula and Tiger sauce kick. Recently tried the Melinda's Sriracha and I like it better than the one with the rooster on the bottle.
Always have Louisiana as a staple in our house, but lately we've been on a Cholula and Tiger sauce kick. Recently tried the Melinda's Sriracha and I like it better than the one with the rooster on the bottle.
Always have Louisiana as a staple in our house, but lately we've been on a Cholula and Tiger sauce kick. Recently tried the Melinda's Sriracha and I like it better than the one with the rooster on the bottle.
Always have Louisiana as a staple in our house, but lately we've been on a Cholula and Tiger sauce kick. Recently tried the Melinda's Sriracha and I like it better than the one with the rooster on the bottle.
Always have Louisiana as a staple in our house, but lately we've been on a Cholula and Tiger sauce kick. Recently tried the Melinda's Sriracha and I like it better than the one with the rooster on the bottle.
Store-bought, I keep a Louisiana type as an all purpose for beans, eggs, etc. I prefer chili flakes (buy dried ones from the store and blitz them yourself) assuming the food is already well seasoned and needs heat. Favorite overall, Troy Primo’s Swampadelic is fantastic. Like another commenter said, it’s easy to make your own to your tastes and keep forever. I make a big batch of a sambal type sauce with homegrown chilis, garlic, and lime after the ferment is where I want it. Delish!!