hot-sauce How often do you use hot sauce?
- Thread starter The Hot Pepper
- Start date
I use let less hot sauce than I used to do. Pickled peppers have my preference these days.
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I spice my meals different wayS.
Sauces on eggs, tacos, spaghetti
Dry pepper powder in the hot soup in a thermos for a jobsite lunch*
Spicy ketchup on fries and chicken strips
*when i am going out to work in the winter, my Love heats up a tin of soup for me and puts it into a thermos. He adds a sprinkle (or 2) of dry pepper powder to the soup. Sometimes it can be a pretty generous sprinkle...
Progresso now has 4 flavors that are spicy. Pretty good, if you can handle the sodium...
Sauces on eggs, tacos, spaghetti
Dry pepper powder in the hot soup in a thermos for a jobsite lunch*
Spicy ketchup on fries and chicken strips
*when i am going out to work in the winter, my Love heats up a tin of soup for me and puts it into a thermos. He adds a sprinkle (or 2) of dry pepper powder to the soup. Sometimes it can be a pretty generous sprinkle...
Progresso now has 4 flavors that are spicy. Pretty good, if you can handle the sodium...
HellfireFarm
eXtreme
Probably not enough 
My stock always seems to be increasing!
But I use chile in some form averaging at least daily.
My stock always seems to be increasing!But I use chile in some form averaging at least daily.
I got about 5 open bottles in de fridge. When i empty one, i get to open a new one.
At times i find it hard though to pair a sauce to a meal. I try to make both the sauce and the meal taste better. it too easy just to make things bloody hot.
At times i find it hard though to pair a sauce to a meal. I try to make both the sauce and the meal taste better. it too easy just to make things bloody hot.
I virtually spice every meal with powders and peppers 
I think that in Italy hot sauces are not frequently used. I defrost mines when I invite friends for "ethnic food" lol (chili, fried chicken, ribs, asian food...). Other than that, and apart from 'nduja that is a multipurpose calabrian hot sauce made with pork fat and C. annuum (good on pasta and bruschetta), we have a looot of sauces mainly used for pasta, but just a few are hot.
In the future I would like to try some sauces of some THP members, e.g. @HellfireFarm and @salsalady ... and maybe some classic ones like crystal and franks. I just don't know if shipments are possible in EU
I think that in Italy hot sauces are not frequently used. I defrost mines when I invite friends for "ethnic food" lol (chili, fried chicken, ribs, asian food...). Other than that, and apart from 'nduja that is a multipurpose calabrian hot sauce made with pork fat and C. annuum (good on pasta and bruschetta), we have a looot of sauces mainly used for pasta, but just a few are hot.
In the future I would like to try some sauces of some THP members, e.g. @HellfireFarm and @salsalady ... and maybe some classic ones like crystal and franks. I just don't know if shipments are possible in EU
Almost Never.
I will explain.
I used to open a bottle then never finish it.Threw them away.Then I wouldn't open a new one so I threw it away .
I guess I gave up.
But... I can't say never, because I still like the occasional sauce packs from Taco Bell.
So...
Not as much as I used to which seems to be occasionally
I will explain.
I used to open a bottle then never finish it.Threw them away.Then I wouldn't open a new one so I threw it away .
I guess I gave up.
But... I can't say never, because I still like the occasional sauce packs from Taco Bell.
So...
Not as much as I used to which seems to be occasionally
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It says 0 next to OccasionallyNot as much as I used to which seems to be occasionally
Ah you picked the one above it.
Depends on the time of year for me and how lazy I'm feeling. I'll always prefer fresh chilis and use them when ever I have them, but if I don't, sauces and dried powders are getting used every day. I probably go through one bottle of El Yucateco XXX hot once a week.
At least once per day for me. I started reviewing hot sauces halfway through (or thereabouts) last year with the intention of both sharing info about and promoting various sauce makers and simultaneously doing market research for my plan to eventually start my own sauce company (I've made several recipes but I have one that I think has a ton of potential that I'm going to dig deeper into once I can source the fresh peppers again).
My problem is I see so many new sauces that look delicious that I end up ordering them and I have several hundred bottles waiting for me to try so I'm trying to get through at least three bottles per week.
I have found some sauces that I don't love as sauces can make great marinades for meat for the grill, and they're also handy for adding a nice element to chili and stews so sometimes I use them for cooking, sometimes poured on food, sometimes both.
My problem is I see so many new sauces that look delicious that I end up ordering them and I have several hundred bottles waiting for me to try so I'm trying to get through at least three bottles per week.
I have found some sauces that I don't love as sauces can make great marinades for meat for the grill, and they're also handy for adding a nice element to chili and stews so sometimes I use them for cooking, sometimes poured on food, sometimes both.