I’m on a mission to find a new daily driver for pizza. Currently extra hot cholula is the favorite. What’s yours?

Now I have tried Secret Aardvark, Tabasco Scorpion, Yellow Bird Habanero, Franks Red Hot, Zombie Apocalypse, Melinda Fire Roasted Garlic, Garlic Reaper Habanero, and Cholula. So I tried all those and my favorite is Garljc Reaper.

I think my new favorite is Belizean Heat. This is my first time trying a Marie Sharps Hot Sauce and I think what seperates it from others is the quality and taste of the hot sauce. I put it on a chicken, spinach, anf Mozzarella wrap and it tasted soo good. I taste the tomatoes, spices, garlic, and carrot. It isn't that hot but i think the taste and go well together. Some will complain about the capsule oil but I can't tell the difference.

It's taste great overall I love the flavor and the heat and I would reccomend it to anyone. I can see why so many people reccommend Belizean Heat

I was having secret aardvark on my food but i didn't really like it that much. Belizean Heat makes me want to explore new hot sauces.

Sauced me with this. I’ve only had it on a glizzy so far. It’d smack on asada or arrachera.

The birds eyes phenomenal!

Where do I start? What are your tops dos and don’ts. I like fermenting too. If you can give me your #1 recommendation and your #1 fuck up.

So I grabbed this sauce at winners due to the discount price and the dark red colour. I can't even believe that somebody had the balls to bottle this and call it jerk sauce. I expected it would just be a jerk inspired hot sauce due to the consistency. After one taste and then reading the ingredients I see it is basically just ketchup and soy sauce. And that is exactly what it tastes like.

I got given this to try and whilst it is rather yummy I don’t know what to eat it with. I had it with a tuna pasta salad yesterday but what else can I do? Never been a hot sauce person. Yes the dog thought it was for her.

Just discovered this sauce last weekend. I love it. Can’t wait to try it in some of my recipes that call for habanero sauce.

Just got this bottle in the mail today. I’ve been making mock Taco Bell esque burritos and fire sauce always hits for anything I get there. That said this sauce is like a teebs fire sauce on crack. I make my own loaded potato grillers as they are the best (iykyk). Great flavor and a heat that keeps you coming back for more. Honestly reminds me a taco sauce that lights you up pretty good. Gonna try some on breakfast burritos coming up. My only complaint is the 18 dollar price tag off Amazon. Other than that 8/10 hot sauce. Cheers and hats off to Butterfly Bakery of Vermont.

The new Vermont’s are fun and harmless. The f’n Apollo is the bane of my existence. It basically see Mac n cheese.

I was gifted this bottle and could eat it by the spoonful. Sweet. Spicy. It’s absolutely delicious. Buy it. Try it. https://savannahbee.com/products/5-oz-mad-as-a-hornet-honey-hot-sauce-147-ml?variant=49200977477856

The mason jar in the middle is my homemade Red Savina hot sauce; sweet and spicy.

Whenever I grab Chinese take out I grab a handful of mustard sauce packets. So when I saw a bottle of the stuff at the store today I grabbed it. This purchase has me pondering is mustard sauce a mustard-based hot sauce or a specialty mustard?

This intellectual conundrum led me to consider other mustard adjacent spicy entities like hot horseradish or heavy whole grain mustard? Is it the type of plant producing the heat that makes/breaks what classifies as a hot sauce?

Deeper rabbit hole questions:

• Is it the heat mechanism?  chili peppers (capsaicin) vs mustard seed (allyl isothiocyanates [had to look that one up])
• The base? vinegar vs mustard paste

Expounding further on the this though exercise:

• Where do we draw the line on other bases? What about spicy chili oil, hot honey, or chili crisp, spice BBQ sauces? Are those hot sauces or separate categories entirely?

How do you define or categorize what is or is not a hot sauce?

Had about a handful of peppers from my plants that were still ripening on my plants as the season is winding down. Not enough for a fermentation, so just cooked them straight into a sauce. Added raspberries, blackberries, strawberries, and blueberries along with some lemon juice and some apple cider vinegar. Came out so delicious. And what a kick to it as well.

Someone on this thread suggested this hot sauce a while ago, so I picked it up. It is so excellent! It’s great in soups and curries, or fish, etc. Whoever recommended it, thank you!! 🙏 🔥

It's delicious and tastes kind of like tomatillo salsa with a dill twist. What would you use it in/on?

Not sure if anyone is familiar with gator sauce but did they have a change of recipe? I think I may have got a bad batch just curious if anyone had a similar experience.

From Hop Burns & Black.

The Dawsons has a beautiful taste and a mild heat.

Son of Zombie is excellent with a nice heat. I’m very pleased with it.

Lotties is a disappointment for me. I was really looking forward to trying it but there wasn’t much heat, not that I’m a firehead anyway but the taste was very vinegary.

So I got the fancy jar, filled a zip lock with brine and weighted with weight. Weight came off and now I've got mold. Please advise how to do this right!

Hoping it’s good!