Admittedly, it's probably one of the least "wine friendly" condiments out there. I just had a dinner of leftover shredded beef enchiladas (one of Mrs. PH's absolute best contributions to our kitchen) and pulled a bottle of what has become my absolute favorite Hot Sauce out of the fridge to give them a little extra "boost."

I discovered Susie's Hot Sauce in Antigua trying to pump some life into what was a nice, but bland goad curry roti. The waitress recommended the "Calypso" version, and I have had it in my collection ever since. A great combination of serious heat with great rich flavor. The waitress actually ran to town and brought me 2 bottles to take back home (at least that's what she told me Razz) and was paid handsomely for the score!

There are a lot of hot sauces out there which taste like prig kee nu soaked in gasoline, but combining heat and flavor makes for the best hot sauce. Any recommendations?

Original Post
Hot sauce is not at all wine unfriendly, though in excess, it certainly is. I use several different ones in moderation to flavor sauces frequently. In special dishes, I often eschew the use of hot sauces and use several types of chilis. Ancho is not too hot and adds a nice flavor. Chipotle is pretty hot, but a touch adds nice flavor to sauces.
Posts: 9210 | Location: NY | Registered: Oct 18, 2001

Previous Topic | Next Topic i n f o p o p e v e
Please Wait. Your request is being processed...
Eve Platform Status[x]

SiteWine Spectator Forums
VersionEve 1.2.8 build 13
ModuleUBB.x 4.0.3
Stylesheet"Wine Spectator - New Version"
Wordlet Set"Default Wordlet Set"
Logout: Wine Spectator Forums
Update Groupee Account Reply

I am only familiar with Cholua (sp?)'s thick and just right...not like Tabasco where you have to shake the bottle to death to get a few drops.
PH, I would give "Melinda's Hot Sauce" a try. Like Susie's, it's habanero-based and without that heavy vinegary taste that so many hot sauces seem to do. It packs a punch but with lots of flavor, think you'll like it. Smile

I really like the Chili sauce that comes in a clear plastic bottle with a green, pointed cap and a big rooster on the front. A lot of the writing is in Chinese and is all in white ink. I'm not sure what it's called, but we all just refer to it as Hot Cock (because of the rooster on the label, of course). Great flavor and not too over-the-top hot. Mix it with a little cream cheese for a nice Spicy Tuna Roll sauce.
Originally posted by ArieS:

Stupid song but who cares though?

I have no idea how and where I found this video, but this girl is certainly cute. What is she, 13-14 years old? Ah, the French, Roll Eyes they know how to exploit their children's assets. Big Grin
I have a weak spot for hot sauces...I've got between 150 and 200 different ones...Eek

One of the most complex (and not too hot) is Jump Up And Kiss Me. For a nice kick, I like Tapatio Sala Picante or Bufalo Chipotle (from Mexico). Dave's Gourmet Insanity Sauce was quite tasty as well, and I have a bottle of his Total Insanity Sauce, that I still have to try.
I think I'm most proud Roll Eyes of my bottle of Da'Bomb Beyond Insanity - I hope to add their Ground Zero to the collection one time: supposed to be the hottest sauce on Earth!

A GREAT hot sauce is made in London: the Cool Chile Co. Habanaro Hot Sauce. I bought some bottles at the Borough Market, but have yet a single one remaining.
My stomach can't take those sauces that score a gazillion on the heat index anymore.
I'll stick to Tabasco red and green, thanks.

There are plenty of sauces out there that combine reasonable heat with a lot more flavor than Tabasco. I keep a bottle of each (red and green) in my collection, but try some of the habanero based sauces mentioned here. They provide a warmer more rounded heat with a lot more flavor. Tabasco is a little "sharp" in comparison.


The chili sauce you refer to is likely sambal oelek, a Vietnamese chili sauce. I keep it on hand and use it often (mix it with Mr.Yoshida's original sauce and you have a real nice marinade).

More than likely it's Sriracha

from the same maker. And it's made in the USA!!

PH -

After re-reading BRR's post, I missed the "white lettering" part, so you are right. It is the Sriracha. A lot of times it is on the table at Vietnamese restaurants. It is a little different than Sambal, but also very good.

Add Reply

Link copied to your clipboard.