Funny, we just used cholula for dinner tonight. It's wonderful stuff.

When in Korea I had the opportunity to sample some home made sauce that tasted wonderful but burned at both ends

Funny thing is that I was a Cholula aficionado for 7 or 8 years before I ever heard of FT.

Or before I thunk up this here handle.

And it still remains my personal favorite.

I personally have a dozen hot sauces in my cupboard depending on what's cooking or what mood I'm in at any given time.

I've got Scotch Bonnet and Habanero sauces handy for when I feel like a real man and the sheep run scared.

And I've got those wussy Crystal, Frank's and Texas Pete's sauces handy for when I'm trying to take it easy.

Our research showed that true hot sauce fans all had a cupboard full of various sauces that they picked and chose from.

But with all that competition, it's fortunate that CTS has been the fastest growing hot sauce in the US for the past six years.

I no longer get any $$$ benefit for that achievement but it never fails to put a on my face when I hear about it.

That's the true test of a quality hot sauce.

It has to announce itself coming and going.

amen^, different sauces different dishes/uses.

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I cannot tolerate too much heat in my condiments.I like the southern vinegar based sauces as well as Cholula,Tapatio and Sriracha-but must use them with discretion.

I have 6-7 I use depending on the meal.

My all around is Cholula, since I can't find Tapatio out here.

Also have Frank's, Anchor bar wing sauce (the place in Buffalo where they were invented), Sriracha, Tabasco (for cajun) and some glowing red "insane" hotsauce that i used on a piece of breaded chicken once. That was a lot.

I brought back a back a bottle of Erica's Country Style Hot Pepper Sauce from the Grenadines that is now one of my favorites

What's wrong with good ole Frank's RedHot Hot Sauce

Guess I'm not much of a hot sauce connoisseur...

Amen to the Tabasco Chipotle...I love it on french fries, it's absolutely addictive!

Nothing wrong with Frank's but it's about as exciting as kissing your sister, ordering vanilla ice cream at Baskin-Robbin's or watching paint dry.

I'm a huge fan of Cholula too. I didn't know there was a huge FT Cholula cult.

today Pico Pica by Juanita's (hot) sounds good...

I am somewhat of a connoisseur and agree with Cholula that a cupboard full is just about the right amount. I don't recognize most of these names, but some I do. Dave's Insanity is too terribly hot, highlighting my biggest pet peeve. Taste is extremely important, but hot is too. After a certain point hot registers more than taste, and the hot sauce is instantly worthless IMO. Too much flavor (taste) and not enough hot is equally worthless.

So, Dave's Insanity sauce is out, but Dave's Hurtin' Jalapeno is great, and I also like the Roasted Garlic.

Salsas should not be excluded from this conversation. My favorite in this category - Joe T. Garcia's (hot) is sold in DFW grocery stores and possibly elsewhere.

I grow my own scotch bonnet peppers and I have a particularly hot AND flavourful hybrid from Jamaica but which takes quite a bit of attention to grow.

No sauce is a good as the fresh peppers from the tree and scotch bonnet (the hottest of the habanero family) itself is hottest and has the best flavor when still green, just before riping.

That said Dave's Insanity is crap

My favorites hots sauces are
1) The Red Pickappepa from Jamaica ( which is no longer manufactured because it took three years to become "matured") but I still have a few bottles left.
2)The "yellow" - Salsa Kutbil-ik, El Yacateco (as opposed to milder green and even less so red) from Mexico
3) Matouks - the red or the yellow variety from Trinidad.
4) Any of the crushed (with seeds) Scotch Bonnet Pepper sauces from Jamaica - JCS Brand and there are a number of others.

mike

Tabasco chipotle for me

The Blazin sauce at Buffalo Wild Wings is the hottest sauce I have ever had...