Awwww!
 

That ain't right :D

I like the flavour of Marie Sharp's from Belize. I bring it back or order it if I am not making a one of my frequent trips to Belize.

There was this Saudi brand hot sauce I used to use on bland powedered eggs but I don't know the name; it was nice also :p

I don't mind super hot as long as there is flavour too.

Ciao,
FH

Whilst I, thanks to FT, am now a fully fledged Cholula fan (I bought 20 bottles recently... they were on special offer) I did get a recent craving for a thicker sauce.

I adapted a recipe and came up with this:

4-5 dried chipotle chilis (soaked in hot water for a few minutes, then deseeded and sliced into pieces)
1 small can of plum tomatoes (not drained)
1 chopped small onion
5 sliced cloves garlic
a couple of pinches of salt

Add all the ingredients to a pan over a medium-low heat and leave to simmer for 30-40 minutes. Turn off the heat, allow to cool a little and blitz with a blender. Add cilantro and/or ground cumin if you like these - optional.

Ridiculously easy and cheap to make. Simmering chipotles smell soooo good!

I made grilled buffalo wings this weekend and used the traditional Frank's Red Hot and butter for the sauce. It was really tasty but required the addition of a fair amount of cayenne pepper to achieve the heat I was looking for.

Does anyone have any good recs for a tasty yet very hot homemade buffalo wing sauce?

In our house, it's Sriracha on things like french fries and such. Collards and chicken get the Frank's Hot Sauce treatment.

I think we have 6-8 bottles open at a time in our fridge... the most popular being Louisiana's "One Drop Does It"... (Which is a bit of a myth... takes a bit more then one drop :p)

I didn't realize people actually refrig soyu... if its sealed up... its fine. Usually takes us a couple of years to go through a Costco container of Kikkoman.

Why not use the usual 50/50 butter and hot sauce but
use a favorite hotter sauce, such as Melinda's extra hot?
Or bump it up with an extract-based sauce, such as
Mad Dog Inferno.

I'll give Mad Dog Inferno a try.

I've used other, hotter sauces as a replacement for Red Hot, but I have yet to find anything else that has the same original buffalo wing flavor.

I like your idea and look forward to giving it a try ^

Sin vinagre - Tapatio. Para el uso diario.
Con vinagre - Valentina. Con pepinos, mangos y mariscos.

Mis dos centavos.

For us it is Cholula habanero and Tabasco. I have a stash of mini Tabasco bottles in my office. And they're cute. What meal can't be improved with a dash of cute?:p

We also have a gallon-sized bag of home grown jalapeno and habanero peppers in the freezer. They last forever!

I have a couple of different hot sauces at home depending on what I'm in the mood for and what I've picked up to try.

If I just want a mild kick, I am currently using Jardine's Sontava! sauce from belize. I think it is mild with a nice fruity flavor.

Then I move on to North Shore Nitro Force 10 from Hawaii.

Finally, when I really want the heat I use Dave's Ultimate Insanity Sauce. The other sauces are more flavorful, but this one has a nice amount of heat.

I've recently saw on Dave's Gourmet's website something called Limited Edition "Ghost Pepper" Jolokia Private Reserve. This looks like something I'm going to need to order at some point and try.

I can't stand the vinegar in 99% of hot sauces (and store bought salsas either), so I rarely use them. A notable exception as mentioned earlier is Pico Pica.(hot sauce, not taco sauce) I use it all the time both in cooking and at the table. THE best.

i'm a big fan of hank's red hot.