I'm terrified that there's a sauce hotter than da bomb (if that's what it is?!). Is it pure capsaicin?

It's extract, but not pure capsaicin (which I think is now illegal).

DaBomb I've got is 321,900 Scovilles, and the extract is 1 million. Pure is ~16mil.

I've eaten the extract a few times, it's a black liquid with a dropper for it. Not a big fan. As it's an extract, it doesn't seem to mix well with things, and tastes pretty foul.

Which encona sauce is that? Tried a lot of their stuff and in my opinion nothing comes close to the west Indian original hot pepper sauce

Cajun

Recently had issues with Samal Oelek developing mildew in my goddamn fridge (and outside of it too, I think) quickly. After a few weeks or so. Can't be arsed buying it anymore as I'm always throwing away 95% of the glass eventually. What's up with that?

Back in the day I would use up a big jar of Sambal Oelek in a year of it sitting in the shelves /w no issues. Really dig this stuff usually.

Saying anything other than Tobasco is wrong, unless you want something other than simply red peppers.

Perfect Peppers
High quality vinegar
Little Salt
Aged to perfection

You don't need onions(etc) in your sauce if you're using fresh onions.

Granted, I'm biased here. I'm Cajun and know how to cook.

At the grocery store, selection was surprisingly limited, they had five different kinds of Cholula and Frank's and not much else. I remembered El Yucateco and bought some "Black Label Reserve" LOL

It's pretty good though. Definitely at least 10x hotter than Frank's and pours faster than I like but it's pretty tasty. It doesn't have any kind of hotness meter so I don't know how it related to the red.

i usually stock:
tapatio
chalula
siracha
tobasco

I still like the regular tobasco on some items as it has a more acidic vinegar flavor.

Sauce fans,

http://nymag.com/strategist/article/...ce-review.html

https://www.seriouseats.com/2018/04/...verything.html



This stuff is great.

Fresh wonton soup with this hot oil is one of my favorite things in the world after a night of drinks.

I am not a huge hot sauce fan, but my husband is, so I've been reading this thread. Did a search for Matouk's West Indian (from first page) and it showed up on Amazon under the "Baby" section. Sorry, thought that was really funny.

My quest is a good hot sauce w/ heat but flavor that does not contain any mustard. (This if for a man who's favorite go-to is Tabasco, but he really does like very hot as long as there is flavor.) Recommendations?

Marie Sharp's Belizean Heat

Everything from Marie Sharp's is solid, imo.

For all the Chipotle Tabasco lovers on page one, El Yucateco's Chipotle is far superior, imo. So smoky, and a lingering sweetness. Not very hot, but very flavorful. I toss wings in it for the best chipotle wings ever. Also great on eggs.

I got these from secret Santa. Haven’t tried any of them yet and hadn’t heard of it before now.

Just ordered this after you posted it, and read a few more reviews also. Got 4 jars on jet.com for like 12.00 total, ordered yesterday, and it is out for delivery today. Can't wait to try it.

Note that Lao gan ma is more of a chili oil as opposed to a chili sauce. I probably won't be putting it on pizzas for example.

Trying to think of something I’d put spicy maple syrup on and drawing a blank

Chicken and waffles?

I think a Spicy McGriddle would be awesome.

Lao gan ma is good but really not many uses besides wonton soup, dumplings and i guess just eating it as a condiment with rice/stir fry. I don't think i have used more than 1/4th of a jar before the expiration date.

It's a generic flavoring I use for things that I messed up cooking or ordered/left overs that were bland and missing something.

If you don't mind mixing flavors from different ethnic flavors, it can work on pitas, tacos, fried chicken (you're going to need fork and knife for this one), some soups, etc.

But I agree that stir fry, whether home cooked or random chinese food joint, is the best use. I've never used it on chili like from Wendy's, but I suspect it would work well and all things under that category too.

Edit: Forgot, almost any vegetable like string beans that you want to blanch and eat quickly you can just throw a few tablespoons in and toss afterwards and it's quite good. There are better ways to cook of course, but this is a great cheat.

Omg,

I really like it with eggs.

A favourite of mind. Not too hot, but great flavour (and funny name!).

I got some dried chillies for Xmas, so made a batch of homemade sauce this afternoon.



Roasted sweet potato, onion, garlic, and some random fresh chillies.



Added cider vinegar, spices, and the re-hydrated dry chillies, reduced it on the stove, then blended it up.



Turned out really well. Good consistency, and roasting the ingredients gave it a slight smokiness and a more intense flavour. Fricking hot though...

Is the sweet potato component something normal that I have just never heard of?