Encona hot sauces are some of the most readily available in the UK, reasonably priced, and they generally slap
Blair’s Death.
Really liked one of their XB series.
Was about to comment Blair’s Sudden Death Sauce. They make really good sauce yeah
Marie Sharp’s
Valentina. Not very hot, but I like it and use it like ketchup.
Love Valentina so much. Not too spicy, but it’s got such a unique flavour too.
Try the black label if you want a bit more heat.
-Homemade garlic cayenne hot sauce.
-Frank’s Red Hot. I put that shit on everything.
-Cholula for Mexican food.
Willing to share your fav garlic cayenne formulation?
I use Franks and Franks wing sauce a lot.
I live in NM so we have New Mexican Food, for that it comes pre covered in green or red chile.
Goblin Sauce by Torchbearer, made in collaboration with the band Nekrogoblikon. Jalapeno, pineapple, scorpion pepper. Good solid heat, little fruity. Bought a case of it
Whatever nozzle fits in my ass best so I can boof it.
- Melinda’s ghost pepper sauce (kinda my default)
- Tobasco scorpion (another default)
- yuca tecca reserve (for tacos usually with another sauce for more heat)
- trappey’s tobacco peppers (for hot dogs, eggs, and chili)
- Melinda’s ghost pepper wing sauce (for nuggies)
Everything from Secret Aardvark and most of Crazy Bastard
Might not sound interesting - or maybe it isn’t even a “hot sauce”, but since it’s like, the only I know, schezwan.
Current favorites are The Seventh Reaper and Heartbeat Scorpion. Tasty and hot but not stupid hot.
Oh and in the milder end: Dirty Dick’s Hot Pepper Sauce With a Tropical Twist
Hot sauce is for people who dont enjoy taste.
I go for salsas and chunky condiments (e.g. black bean chilli crisp, hot Indian chutneys) than just a liquid hot sauce, even then it’s sriracha.
There’s this belizean hot sauce called Marie Sharp’s, I get the gold one. Doesn’t sting me at all, my family can’t handle heat, but it does the job well enough.
My favourite however is Salsa Macha. Can’t get dried pepper where I’m at though, or I’d make it myself. Goes great with just about anything, even compound butter slathered bbq steaks.
Good old Tobasco.
