I make my own, it is very delicious. Green chilies, tomatoes and coriander and white vinegar in a blender (other hot sauce is too hot for me, this one allows for a mild but warm heat)
@colossalhorse Gochujang sauce, good for stir frys, bao, any noodle dish basically, oh and on cabbage @colossalhorse Pathia ketchup like it with a fake meat burger and on chips.
Trodden Black Kiwi & jalapeño chili jam - only had with cashews cheese, similar to a spicy mango chutney really.
Chipotle tabsasco - put it in stews and beans and on tacos
Franks red hot - for general hot saucery
The buffalo sauce is used for buffalo cauliflower. The Scotch bonnet came from a company in Paisley and is usually used to liven up shop-bought sandwiches. The tabasco is usually Bloody Marys. The sirracha is for noodles and bahn mi. The Encona is my standard hot sauce and seems most useful around bacon sandwiches and beans on toast at the moment. The other Frank’s is for fried chicken. The sweet chilli is nothing to do with me.
I just bought a second fridge to house all my sauces in. I need to have an audit then as I have dozens of unlabelled bottles in the main fridge. Mostly using a porter BBQ sauce, a spicy garlic monster in pasta sauces, chamoy as a salad dressing, a mango one with chicken and pathia ketchup on everything.
My mate bought me a massive hot sauces of the world collection box thing I’ve been meaning to start trying as well. Too much sauce.
Encona, Sriracha, Tabasco and Franks are generally always in the cupboard. Can’t be doing with nonsense macho novelty sauces with names like ARSE DESTROYER and skull and crossbones all over them, but can’t go wrong with the classics. Different sauces for different… needs.
Cholula is the big daddy for me,on Mexican obvs but also with eggs and whatever too. Feel bad for anyone who doesn’t have it in their life frankly. I mainly use the original flavour but also use the chipotle variety sometimes.
Sriracha for Asian stuff, not really a fan of using it for non Asian food. Got some frank’s I plan to use to buffalo things in the future but not really got to that yet
Sainos used to do an amazing green chilli sauce but it’s gone. RIP