Not a big fan. They don't actually taste that great, since most are just hot for the sake of being hot. I rather use actual chili peppers.

Marginally related, I ate a matured ghost chili yesterday and was highly disappointed. Not a drip of sweat, not a sip of milk.

What the hell, Food Network. It was no worse than any other chili.

>>4336

But that's why they're so delicious!

Trufax: I was once dumb enough to actually down a shotglass of a mix of hotsauces. It....it was pleasant, but I would never suggest doing so to my fellow man.

I wish I could recall the brand, but I once tried a couple drops of particularly good hot sauce. It was brown in color, with a subtle smoky hint, and the heat wasn't like the usual burn of a hot sauce. Rather, it was almost a sense of physical impact, as though a little gremlin had my tongue in a headlock and was punching it. Really tasty, I wish I knew who made the stuff.

>>4340

Those are the best kind.
I like Sharkbite for the more acidic, Tabasco-esque sauces.

Chopped up some chicken breast today, marinated it in Italian dressing for an hour or two, applied some sauce I got from a Mom & Pop shop, and then grilled 'em on kabobs.

Fuckin' fantastic!

Dave's has been a favorate of mine since i picked up a bottle at a cooking convention. few drops will make any sauce hot and it doesn't leave a taste like tabasco does.

I'll put Crystal and/or sriracha on just about anything.

pasilla negro chilis are my favorite, I wish I could find a good hot sauce made from those...

>>4363
Sriracha improves beef in basically every way possible. I can't imagine eating most hamburgers without it anymore, unless there's some other kind of sauce made for it that is better. Or if the beef was mixed up with a good flavoring. (Most people I know, obviously, don't make great burgers.)

On a side note, god damn do I love hot sauce. I'll contribute to this thread more when I get the chance.