Whatdya Put Hot Sauce On?

Question

Not salsa. Not even taco sauce. Hot pepper sauce, such as Tabasco, Sriracha, Frank's, etc. And I don't mean cooking with it, I mean applying it after the food is cooked or is otherwise ready to be eaten.

For me, pork rinds, of course. But also green beans and spinach.

Answer

Almost anything at home. My choice is Tapatio. Soup, mac & cheese, casseroles...

Out, usually just breakfast for eggs & potatoes.

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Chicken tenders or nuggets (with crispy breading). With ranch or blue cheese dressing. So tacky, so tasty. I use Texas Pete.

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Frank's Red Hot I put that sh!t on everything.

Cholula is my current fave on most everything "Mexican", "Tex/Mex", "Southwestern", etc...

Tabasco is shunned at my table.

Tabasco Green is tasty on many chicken and veggie dishes.

Sriracha goes a long way with many things.

Huy Fong Fresh Chili Garlic Sauce in a lot of cooking and dipping sauces.

Answer

Chicken, eggs, soups, potatoes, beans, pretty much anything that needs a kick. And potato chips and popcorn.

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A dash of Tabasco in hot chocolate is the bomb!

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Spinach/collard greens. I also put a few dashes in the buttermilk for dipping CFS, fried pork chops or chicken. That's about it . A bottle lasts forever at our house.

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When I make guacamole, I put in a little green-colored hot sauce. This gives it a bit of a kick without messing up the color.

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Nothing. Don't like it.

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A hot sauce anecdote: Several years ago, I developed such a bad upper respiratory infection that I lost my sense of taste for a few weeks. Oh boy, did I employ the hot sauce then! I was pouring as much as several tablespoons worth into my food to try and taste *something.*

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Frank's with mac and cheese..

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On my eggs. In my tomato juice. On spaghetti. Sometimes on pizza. Usually it's sriracha, sometimes Tapatio. Can't stand tabasco, though - too vinegary for my taste.

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I have a hot sauce cabinet with different varieties which all have particular uses so it's a big deal to me and I tend to use it on anything and everything It's usually a feature in any breakfast-style egg dish (omelet, scrambled, fried), smothered vegetables (green beans, collard greens), chicken tenders with blue cheese, chili and other soups, chili garlic sauce gets poured into a small ramekin at least once a day and I usually enjoy it as an occasional dip for steak, popcorn...My day-to-day supply includes Tapatio, Texas Pete, Frank's Xtra Hot, Crystal, Louisiana, chili garlic sauce, Valentina, and Cholula.

Answer

Not much until I find out more about THIS:

http://chowhound.chow.com/topics/910570

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Depends on what I'm eating. We love hot sauce in our house and always have several kinds on hand.

Tapatio goes on Mexican foods like tacos, enchiladas, quesadillas, but also on chicken salad (served with tortilla chips, not as a sandwich).

Frank's Red Hot and Crystal go on things like collard greens, mac and cheese, fried chicken, etc. I also use it for hot wings.

Siracha goes on fried rice, noodles, stir-fry, Korean BBQ. I also use it on hot wings sometimes.

I have a couple extra hot chilli sauces from Indonesia/Malaysia that go on Asian foods as well, in lieu of Siracha. 

We have a few artisan hot sauces too that we try on different things as well.

Answer

My favorite dish to cover with hot sauce is a taco made with plain ground beef, shredded cheddar, lettuce and tomato on a crunchy corn tortilla. That's how we had them growing up, and I never did get into adding spices into the meat.
I've had many different kinds of hot sauce, but the Louisiana Hot Sauce we had back then is still my favorite for that meal.

Answer

gyros!

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Chicharrones, oysters, ceviche, cracked conch, okra, spinach, guac, chili, clam chowder, refried beans, black bean soup, fried eggs, bloody marys. I keep quite a few varieties.

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Eggs...usually scrambled along with a little ketchup. Breaded/fried seafood... like fish or shrimp. Like sriracha ut use it VERY sparingly. The go-to for me is Frank's.

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Most foods but favorite... crush about 1/2 bag pork rinds/chicharrones into crumbs, throw in mix of hot sauces to turn into a light red paste, eat with spoon. Better than any wing on earth!.

 I had a friend who owned a mail order hot sauce company in the late 90's. Meant I ended up with a cupboard of sauces I used for many years. After evaluating so many I must say I've limited my collection down to brand name Tabasco, Trappey's Bull Sauce (mild), brand name Sirachia, Frank's, and Clancy's Fancy (extremely small market sauce from Ann Arbor--can get mail order but has great reviews on several Food Network shows)

Answer

Franks on tuna salad-- the kind with mayo, sweet pickle and red onion.

Sriracha on scrambled eggs.

Answer

I use Frank's pretty widely on mac-n-cheese, in soups, gumbos, etc. It's the one I use when I make wings, too. I really do put it on everything.

Lately, I've begun using Tabasco more if I'm looking for a slight acidity or a "thinner" hot sauce. The Tabasco Garlic is really good.

I don't like Sriracha much. I think it's kind of overrated.

If you haven't tried Hula Girl Red Jalapeno, do so. It's delicious, and the Hula Girl Sloppy Joe recipe on the label is terrific.

Answer

I love hot hot hot sauce but I cannot have it ultra hot anymore because of stomach issues but there are some foods that cannot be eaten without the kick of heat. Back when I put hot sauce on everything but now I can't have these things without it
Greens of any sort (mustard, Collard, spinach etc)
 Cabbage
Beans and bean soups
Tuna salad on saltines
Nachos, well most Mexican and tex-mex
Sometimes on scrambled eggs
Many more I am sure.

Answer

Any and all eggs. Franks or Tabasco. Also, mac and cheese. I am always down to try it on something new. "buffalo sauce" is my favorite flavor of anything, ever.

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I used to sell hot sauce in my now defunct shop so I have a ton of different varieties.

All kinds on eggs.

I still have several bottles of Inner Beauty and ration it to only Egg McMuffins. Wish they'd bring it back!

Love a good vinegar based sauce on rice like Texas Pete's or any of the Louisiana Brand sauces.

All different kinds on fried chicken or fish depending on the taste I feel like at the time.

A ground chili based sauce is terrific on grilled chicken breasts. 

The Island sauces are terrific in cream pasta sauces.

Wish Mexican restaurants would bring back their hot sauces as pico de gallo isn't a hot sauce.

Tabasco is only used in cooking for me.

Answer

I use hot sauce on just about everything from eggs to burghers. Matouk's West Indian is by far my favorite. It has good heat, and a great mixture of flavors. To me, Tabasco just seems hot without flavor, and Franks doesn't have much heat and smells and tastes "orange" to me.

http://burghfeeding.blogspot.com/

Answer

Chipotle Tabasco on scrambled eggs is my new favorite, even better than Texas Pete. (I've gotten DH turned onto this too.) Pete and sriracha have their place in the kitchen still, but what they go on varies day to day...

Answer

Tuna salad-- the kind with mayo, sweet pickle and red onion.

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I use three: Cholula, Sriracha, and a homemade one based on piquins "planted" by the birds, vinegar, and salt. I love Cholula on eggs, potato chips, burgers Texas style, and fried potatoes. Lately Sriracha tastes too sweet for eggs, but I think it adds nice depth a mild bite in things like Mac and cheese. The piquins are zingy, and I use them as I would Cholula.

Answer

I love hot sauce! I put it on my eggs for breakfast, my salad for lunch and then whatever I am having for dinner. I like Sriracha, tabasco doesn't pack enough punch for me anymore neither does Franks. I've tried pureeing chili's in adobo sauce to get an extra kick recently and have been very happy with the results!

Answer

Fried or scrambled eggs, grits, cheesy grits, cheese and crackers, fried baloney, string beans, egg salad, chicken noodle soup - all get a dash or 2 or 3 of whatever's handy. Field peas, black-eyed peas, great northern beans, crowder peas - get a few dashes of my dad's special pepper sauce, made in the same few Crown Royal bottles for years longer than I have been alive.

Answer

Joe Perry's Boneyard Brew on stuffed clams. It's just the right kick.

Answer

Hot sauce---eggs, biscuits and gravy, grits, French fries, chili dogs, fast food burgers, slaw dogs, chicken wings, onion rings, fried squid, fried okra, leftover spaghetti, tamales, omelettes, fried fish, mac'n'cheese, tomato soup, vegetable soup, crab soup, hash browns, conch fritters, pretty much everything but dessert.

Hot pepper vinegar---collard greens, pinto beans, barbeque, bean soup, potato salad, black beans and rice, bloody Mary's.

Answer

Franks and only Franks for Buffalo wings. Sriracha for anything even vaguely Asian and for most other general purposes other than eggs (I sometimes like it on eggs, but the sweetness sometimes clashes with whatever cheese I've used). For eggs, I sometimes make my own, sometimes use a bottled sauce (Cholula, Yucatan Sunshine, etc - I like habanero sauces with a carrot base). Tabasco is kind of a last resort but I always have some in my fridge - it adds heat without a ton of flavor, which is sometimes just what I want.

Answer

I didscoered a new hot sauce this weekend Tropical Pepper Company Xtra Hot Habanero, great on eggs.

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I've been experimenting making my own lately. I pressure cook the peppers with some cider vinegar, sea salt and hickory liquid smoke. Then puree it all in a blender with some fresh garlic and strain it through a mesh strainer. The color is was more intense and the sauce has a nice fresh taste to it.

My favorite is probably on eggs and home fries.

Answer

Often scrambled eggs, several Mexican and Asian dishes, gumbos, jambalaya and in several soups, such as New England Clam Chowder (love Tabasco Jalapeño). Now, for my scrambled eggs, I would choose salsa, then a dash of Tabasco.

Hunt

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Eggs, potatoes, macaroni & cheese

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If I remember correctly several years ago there was an add asking celebrities what they used tabasco on. Dan Akroyd replied something to the effect of 'any food known to man'.

I echo the sentiment. And I like most of em. 

Tabasco, Tapatio, Choula, Sriracha, Franks, etc. In fact if there is one I disliked I disremember it.

Answer

My mom used to prepare boiled cabbage quite frequently (much to my chagrin), and she always laced it liberally with Tabasco. I would think that would make it almost palatable.

Answer

I eat Valentina, Tapatio or Cholula on popcorn. Green Tabasco is also really tasty on popcorn. 

I like hot sauce on my eggs, in soups and stews (especially anything bean-based), and really pretty much everything else. I don't put very much on, though, because I have become an enormous baby about heat level. I'm trying to build back up my tolerance.

Answer

scrambled eggs. hamburgers and hot dogs. roasted cauliflower. really, most everything. well, not cereal and milk. and not brownies.

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Quite a bit. Homemade macaroni and cheese gets sriracha, out and about fried clam strips get loaded with Louisiana hot sauce... eggs occasionally. Gosh, I'm sure there is more...

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I have no idea why I picked it up, but I bought Peri Peri sauce this weekend and I love it. It's great with eggs although I think it's be super with popcorn although my in a shaker top style so probably best mixed in with butter and then poured or dipped.

Answer

Live hot sauce eat it on anything or everything. But mostly I like it best on my fries chicken pizza tacos/burritos chips pizza rolls burgers ect. But def fries

Answer

I like Tabasco on eggs, and in cheddar cheese sauce. And cheese crackers, and hash brown potatoes. I like the fermented flavor in these dishes.

Louisiana style sauces, like Franks or whatever, or Cholula which is pretty similar, on fried fish, or catfish any old way (Louisiana hot sauce is necessary for catfish in my house). 

I am a big fan of Yucateca, I prefer the green variety to the other two (red and a garlicky one with an indigenous name, forget what it is called). I like yucateca on all sorts of things, tacos and fried or grilled chicken, etc. That stuff is really hot, but has a lovely flowery flavor underneath. A little goes a long way.

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I put Chipotle Tabasco on eggs or anything made with eggs.

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Siriracha: anything savory in general.
Frank's Red Hot: Same song different verse.

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Eggs
Pho
Popcorn
Home Fries
Potato soup
Grilled Cheese
Fried Rice

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"My favorite dish to cover with hot sauce is a taco made with plain ground beef, shredded cheddar, lettuce and tomato on a crunchy corn tortilla. That's how we had them growing up, and I never did get into adding spices into the meat."

Try sauteed onions with that, you won't regret it!

I make my own hot sauce, usually with Habaneros. But I have a dozen odd bottles in my fridge from different places. Life would not be the same without hot sauce ...

Answer

I use only Huy Fong Chili Garlic sauce...on burritos and egg dishes and, when the mood hits, on take-out chinese. That's it.

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Pork rinds, fried chicken, greens and dumplings. Not Chinese dumplings, southern domplings.

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My favorites include:

Eggs - Sriracha, Tabasco, Franks
Philly Cheese Steak - Sriracha
Mexican Food - Cholula, Tapatio
Asian Foods - Only Sriracha
Buffalo Wings - Franks (modified)

Answer

Tabasco Original - a must for my eggs and caesars (cocktails)
Franks Red Hot Xtra Hot - for hot wings
Nando's Garlic Peri-Peri Sauce - for grilled chicken 
Bufalo brand Chipotle Sauce - great addition to refried beans
Melinda's Original Habanero Sauce - my all purpose go-to, especially for any recipe calling for a generic hot sauce. I like that it is well balanced and not overly vinegary.

Answer

I put hot sauce on many many things: burgers, tacos, eggs, shellfish, hot dogs, chicken, etc. 
I also drink hot sauce. I drink green Tabasco, diluted. Delicious.

Whenever I need a good laugh I watch Eddie Huang here ... https://www.youtube.com/watch?v=SFdR240qaXA

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