So I basically got addicted to hot sauce but now I feel like Sri Racha doesn't cut it anymore.
Not only do I feel like shit when adding it to decent food as it's just spicy ketchup, it's also not hot enough anymore and I have to drown my food in it.
What would be a good alternative? I liked pic related but it's impossible to find in my area. Tabasco isn't hot enough either and it's vinegar flavor is too strong for me.
I have only really tried hot sauce but a paste or spice would be welcome too, as long as I can add it to a finished meal.
Come on guys, one recommendation and I'll fuck off.
>>7293012
>What would be a good alternative?
>>7293012
This is my favorite everyday use hot sauce. Has a fair amount of heat and tastes great.
>>7293012
Mexibro here
Siraicha is garbage
Your pic is decent but very weak
Use this.
It's perfect
Valentina hot sauce can be found in pretty much any Mexican or Spanish food store. Might be you'll even find it at the price rite or some such
Its good on anything,
PiZza, burgers, soup,chips,beer,ect.
Anything
>>7293500
Sorry forgot pic
>>7293478
my nigga. Belize for the win.
Good heat and flavour:
>Cavity Search
>Pain is Good
>One Fuckin' Drop at a Time
For unbearable pain:
>Pure Cap
>Hottest members of the Blair's family (their chips are breddy gud too)
Thanks a lot guys, I will try all of these even though I will propably pay more for shipping than for the sauces.
I'm from Germany where hot food is unheard of.
Does anyone know a decent asian sauce or spice?
An asian supermarket nearby is the only place where I could possibly find the kind of sauce recommended in this thread locally.
![habanero-hot-sauce-secre-22144-16z[1].jpg](https://i.imgur.com/ekwzKfX.jpg "habanero-hot-sauce-secre-22144-16z[1].jpg")
>>7293504
To add on to this recommendation get the black label. It's the hotter version.
>>7293525
>Does anyone know a decent asian sauce or spice?
There's so many of those it's hard to know where to begin making suggestions, but here's a few:
1) Douban Jiang (sometimes romanized as Toubanjiang). This is a fermented paste made from broad beans & chilies. It's commonly used to start making a stir-fry by frying it off in a hot pan before the other ingredients go in. It's not incredibly hot but it is very flavorful.
2) Chili oil. This is made by pouring hot oil over dried chilies, or you can buy it pre-made in jars. Use as a table condiment. Some versions of this contain sichuan peppercorns which have a numbing effect.
3) Tuong Ot Toi. This is a bit like sriracha but thicker and with more garlic. It comes in a jar rather than a squeeze bottle
4) Korean red chili (powder or flakes). This is apparently made from a different sort of chili than the ones in the Chinese sauces. I really love the flavor of it; it's got good heat but it's also a bit sweet and fruity.
5) Shichimi Togarashi. This is a Japanese 7-spice blend; Chili is one of the ingredients. It's very tasty.
>>7293722
....continuing
6) Douchi (sometimes Tou Chi); these are fermented black beans. They are not spicy in the "hot" sense but have a very good savory taste. Commonly you would mash this up with some garlic (or you can buy versions that have the garlic already in there) and use it in a stir-fry; often in combination with #1 mentioned above. I really like this stir-fried with crabs and green onions.
7) Roasted sesame oil. This is more of a condiment or a sauce than a cooking oil. It's very aromatic so it burns easily. However a little bit drizzled onto a dish at the end of cooking is amazing. It's also a must-have for seasoning soups.
8) Fish sauce. Yeah, it smells bad. But it tastes amazing.
9) Chinese black vinegar. It has a milder taste than white vinegar and a very complex flavor. It's great in marinades, added to soups, and it goes really well with shellfish dishes especially crab. It's also great for making a dipping sauce for potstickers, etc.
>>7293012
Cholula isn't even hot, it's just watered down and vinegary.
If you want hotter find some El Yucateco the mayan recipe is extra hot, but the red and green both have good heat and taste.
>>7293696
Yeah I'm disappointed with how mild the regular version turned out to be.
>>7293012
sri racha is way hotter than cholula
>>7293012
Taking advantage of OP's thread to ask for homemade hot sauce recipes.
My local stores have a shit-tier selection of hot sauce (pretty much only Tabasco and Tabasco Green and a bunch of shitty store-brand chilli sauce that is so weak I need to smother all my food in it to feel the tiniest sting)
I love Tabasco but I want to try something else
>>7294055
Nope.
Sriracha is 2200 scovilles
Cholula is 3600.
Both of them are on the low end of things as far as hot sauces go.
http://www.scottrobertsweb.com/scoville-scale/?view=sauces
>>7293478
>>7293566
These look dank.
>>7293500
I'm white and I fuck with better hot sauce than you. Valentina is basic bitch shit, try some real hot sauce for once.
>>7293012
GP sauce.
>>7293808
Yes I agree, it's just not offensively bad like most hot sauces, I'm definitely looking for something a lot more spicy.
Pic related, or graduate to chinese chilli oil.
Do you have a blender? make your own
Also tobasco is great for a lot of dishes
>>7294379
this, its actually super easy.
also do ashanti Louisiana hot sauce instead of Tabasco.
Tabasco is for the dumb half of america. also ashanti is cheap assfuck
>>7293012
texas pete makes a sriracha/Louisiana style hot sauce to make the perfect combo of awesomeness. its called sriracha cha!
>>7294417
pic related
>>7293493
OH MY GOD THAT GREEN CHILE SAUCE IT IS SO GODDAMN GOOOOD
>>7294174
my friends doused my tacos in that as a prank one time, that shit is hot
