What are your selections here? I'm curious about the Steve & Eds and the Homade (homemade?).

I've seen that Firelli one at Walmart but the price tag and ingredients put me off. It has mushrooms in it? Dafuq?

>Colman's mustard
2spicy4me

>>21395403 (OP)

>>21395403 (OP)
truffle anything sucks, I don't get it. Is it just that people think it's good because it's hard to source?

Where is valentina? Cholula is probably the best option out of this heaping pile of garbage.

>>21395403 (OP)
i use frank's red hot

What does everyone think of my hot sauce inventory?

>>21395403 (OP)
this pic isn't even all hot sauce
>barbeque sauce
>tarter sauce
>warchestershine sauce
>mustard
>cocktale suace
>a ham glaze
a vigrin took this pic

I like a tangy hot sauce, cuts through the stodginess of whatever you put it on
Used to have a lot of that Louisiana crystal stuff back in the day, these days it's Cholula, firelli, or franks red hot sauce.
I've been enjoying the Bullseye Carolina Reaper sauce as of late, you don't really taste it much since the flavour is overwhelmed just by the pure spiciness of it, but it's great at making a dish hotter without adding too much of a flavour
That said I usually pair it with the Franks red hot when I'm having noodles, its a nice combo

are the hot ones heatonist chicken wing show hot sauces any good?

>>21395530
I don't like tabasco and siracha for being too peppery, I like tomatoey more

>>21395403 (OP)
>Melinda's
Look for Marie Sharps instead. "Melinda" literally stole their brand (look it up), Marie is the original, and Marie usually uses natural vegetable thickeners instead of xanthan gum. And it's not expensive, it's still supermarket-level sauce. Try the Nopal Green Habanero.

But from that pic I'd go for Cholula, even though they use xanthan gum, it's one of the best EDC sauces for your fanny pack, and the round wooden cap is great for cramming. Keep an eye out for the Cholula Garlic variety.

Not a hot sauce, but deffo get the Colman's mustard as well. Stereotypes aside, the bongaloids actually know mustard. Buy the jar first to get a taste for it, then buy the powder if you want to mix your own, or for spice rubs.

>>21395403 (OP)
Those ones in the upper left seem kinda dated. Aren't we past the whole X-Treme Pain Death hot sauce fad?

>>21395403 (OP)
is there any good cholula besides original? chipotle jalapeno etc all tastes like ass to me

>>21395550
Nope, they all suck.

>>21395530
>scorpion, cock sauce, crystal
admirable and really all anyone needs. The rest are mid

Anyone seen these bigger bottles of Cholula around?

What's everyone using for sriracha now that Huy Fong has gone to shit? I heard the Underwood brand was good but can't find it anywhere in stores.

>>21395629
>Marie is the original, and Marie usually uses natural vegetable thickeners instead of xanthan gum. And it's not expensive, it's still supermarket-level sauce. Try the Nopal Green Habanero.
I entered the thread to ask about alternatives to xanthan gum. Sold me with Nopal Green Habanero.
For Cholula, I like the Green Pepper and the Chipotle is pretty good.

>>21397554
Yellow Bird’s organic Sriracha sauce is goated and is a /fit/ friendly ketchup replacement.

>>21395530
Ass honestly. Those are basic bitch hot sauces and none of those have any heat or favor other than vinegar or cheap chili peppers. At least get some Marie Sharp's.

>>21397186
peak performance for cramming

>>21395403 (OP)
that hellacious hot sauce in the top left is actually bretty good

out of your image the only one worth getting is scorpion Tabasco. If you can find Blis Blast I highly recommend it. very underrated sauce.

Local sauces are hit or miss but can be fun if you aren't poor

Give me your favorite recipes for homemade hot sauce anons, I still have some frozen chilis left over from last year and need ideas.
I've so far made:
- a milder fermented sauce with green apple
- a tabasco like sauce with homemade combucha vinegar
- chili jam
- A very hot concentrated mash
My favorite was the tabasco, but I want to experiment with new flavors and ideas.
If it helps, the varieties I have are generic capsicum anuum, aji charapita, sugar rush stripey and trinidad scorpion.

>>21395629
whats wrong with Xanthan Gum?

>>21399322
You can read the Wikipedia article, some people think it causes digestive issues. But for me, as someone who makes hot sauce at home, the question is of why you need to add artificial thickeners/stabilizers when the source vegetables themselves have enough fiber content to bulk up the sauce. If Marie Sharps is being honest, they just use carrots and other stuff instead, and I like that.

>>21399339
I make hot sauce at home and I do use Xantham gum (1/2 teaspoon to 1 1/2 cup of liquid) because otherwise my recipe separates. ingredients like carrots change the flavor, while xanthan is flavorless. It takes very large amounts of xanthan gum to cause any issues, my hot sauce doesnt make me fart. I dont think its an ingredient to avoid, unless you have more information regarding this.

>>21399341
Hey, you do you, and I'm sure your sauce is tasty, but there is a market for people who try to minimize additives, just like there's a market for purely "natural" sauces without added capsaicin extract.

>>21399355
is there a natural thickener that doesn't add flavor? I am planning on selling my sauce and don't want it to separate on shelves

>>21399363
Corn starch?

>>21399365
my sauce isn't cooked down and unstrained - its basically a jalapeño purée that needs to stay refrigerated, so corn starch would add a chalky flavor. its something ive considered.

>>21395403 (OP)
that melindas honey mustard habanero is fantastic on sandwiches

and that homade chili sauce in the big round jar is also a great condiment sauce

>>21399369
Nta but I'll just say two useless contradictory things: (1) my sauce is literally just peppers, salt, and vinegar and it just werks, but (2) there must be some reason why 90% of the industry uses xenomorph gum.

>>21399380
its because water is added too and it will seperate without it.

>>21399391
it's more that commercial hot sauces need to be able to sit on a shelf for a year and still look good

even the euros have tested and approved it as safe

I gotta tell you, I've cooled a lot on Valentina and Tapatio and similar sauces. Whatever I use them on just ends up tasting like the sauce itself.

>>21395530
>Chili garlic sauce
Best one there. Not a big Sriracha fan myself but that shit is incredible.

>>21399400
Euros have also approved muslim rapefugees as safe, but tests aren't going so well.

>>21395403 (OP)
Of these I'd get the Melinda's XXXHot. ALL Melinda products in a plastic bottle are trash.

I bet there's some Yellowbird on that shelf somewhere, though, out of frame to the left.

>>21400070
Anything in a plastic bottle is trash. Which is unfortunate because that Yellowbird stuff you mentioned is actually decent aside from the cuckold's squeezy bottle.

>>21399363
Look into stabilizers. Plenty of neutral tasting ones to choose from.

>>21399693
agreed. all that stuff is for food that doesn't already have any flavor of its own

Hate all this hipster shit.
Tobasco is way better than any of that crap.