My own. I lacto ferment peppers with (and or) garlic, sjalots, ginger, veg, fruit, paprika, herbs, spices. It is easy to make.
Cholula garlic, Valentina, Melinda’s habenero garlic and various yellow bird.
I haven’t tried that many hot sauces but I like hot sauces that have a good mix of both heat and flavor. What I prefer depends on what I’m eating, so sometimes I prefer Tapatio and other times I prefer (real) Sriracha. I do also sometimes use other hot sauces like the ghost pepper ranch from Wendy’s when I can get them.
Trappey’s Bull is good. Also have a few varieties of Tabasco (jalapeno, scorpion pepper, cayenne & garlic), and some made by the students at a local culinary program.
sambal djeroek
Crystal hot sauce is my goto. Tangy and just the right amount of heat to casually throw on anything if you don’t want to go into battle mode. Frank’s come close. Surprised that I’m the only one mentioning Crystal.
Secret Aardvark I think would be my second goto if you aren’t looking for a hot sauce with the acidity of Crystal, Tabasco, Frank’s, etc.
Funky Monkey Banana Rum hot sauce. Cant find it anymore
Queens Majest Ginger and Scotch Bonnet is fantastic
Cholula Chipotle is my go to standard since its available broadly
In the Netherlands I use adjuma pepper instead of habanero and mix sweet orange juice + lime as the sour orange replacement.
Franks has no equal.
Not sure it counts as hot sauce but a chili oil like Lao Gan Ma is my favourite. Otherwise when I do use hot sauce my favourites are Hot Ones Los Calientes Rojo, Tabasco Chipotle, and Secret Aardvark.
Nando’s Peri Peri sauce.
Professor Phardtpounder’s Colon Cleaner.
Gringo Bandito. It’s a flavorful medium-heat hot sauce.
A nice beef gravy. Delicious.
Tapatio for me.
