Reddit reviews: The best hot sauce

We found 1,468 Reddit comments discussing the best hot sauce. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 602 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

Top Reddit comments about Hot Sauce:

u/nage82 · 4 pointsr/StupidFood

I'm going to talk a lot about Take Out Chinese Food.
FrostBite is a very high recommend from me. Adds great balanced heat but no flavor. (this is a feature not a bug) Specifically this is my Jamm on Chinese Food. I love the taste of Chinese Food but wish it was spicier but without changing the balance of flavors i love in said Chinese Food. A lot of pepper sauces I love on western styles of food i find throws my favorite
Take Out flavors off balance. My Number #1 favorite hot sauce of all time is Mad Dog 357 Ghost Pepper Hot Sauce LOVE THIS PLEASE TRY IT. I can put that shit on anything and it's now a smokey hot delight but if i put it some on my favorite Beef Lo Mein to be honest it no longer tastes like Lo Mein to me. But not with FrostBite. You can have all the heat you want but still have the Lo Mein taste i crave. I have only found two so far I really like for this specific job FrostBite and SEED RANCH UMAMI RESERVE This is also a sauce worth trying PS. SEED RANCH UMAMI RESERVE has a lot of flavor Chocolate Habanero's provide the heat but all the flavors melds with the flavors in Chinese food I love so much. God i need some noodles now.

u/seg-fault · 2 pointsr/fffffffuuuuuuuuuuuu

You're right, I am all of those things, and dudes are my specialty. (For the record, I do like Tabasco)

I find different dishes call for different sauces. The more sauces you try, the better of an idea you'll get for yourself what works with what. Note that the below links might not be the best prices and you can probably find a lot of these sauces at your local grocery store (unless you live in some cultural black hole like the American midwest). I spent my earlier years in southern California and developed a taste early on for Mexican cuisine, so my taste is highly reflective of that influence.

I enjoy these Mexican-style sauces:

  • Cholula - mainstream, overpriced, but decent

  • Tapatio - slightly more spicy than Cholula, a more peppery taste, for lack of a better description (on my part)

  • Valentina - One of the cheapest sauces I've come around, just douse everything in your path with it, similar to Tapatio

    El Yucateco is a great brand, in my opinion. They have a lot of awesome varieties. If you go to an authentic Mexican restaurant, you'll likely find it there:

  • Green Chili Habenero - Don't let the color fool you, this is a nice spicy sauce with a good flavor

  • Kutbil-ik Mayan Style Habanero - This is a different flavor, but it's great and has a nice heat profile

  • 4 pack Sampler - why not just try them all. $12 ain't that much, my friend ;)

    There are some other popular sauces which if I were to omit, people around here would be very angry:

  • Sriracha Hot Chili Sauce - This stuff packs nice heat with a garlicy-chili taste. I generally save it for Chinese and Indian food, and cup-noodle. Others like to put it on pizza and everything else. It is my opinion that they just don't have the right repertoire of sauces, but hey, if they like it, more power to them.

  • Frank's - You've already mentioned this, but this sauce and other similar Louisiana-style sauces are my favorite. Not very spicy, but they have a nice tangy flavor that goes great with Pizza, eggs, burgers, etc. Don't think about using this stuff on ethnic food, though. Stick to their sauces ;)

    There are a lot of boutique sauces out there that just pump out the Scoville units for the hell of it. A lot of them are gag gifts or novelties, but there are people out there that genuinely enjoy the rush you can get from them - you do get an adrenaline rush, it IS a high. Most of the sauces like this, however, are intended for cooking beef chili and other dishes where a small amount can be distributed through a larger portion of food.
u/hWatchMod · 6 pointsr/AMA

Here is a recipe to the best thing I've personally created.


  • Chili garlic sauce (careful, this is spicy. If you over do it, add more sugar/soy, can easily happen if you reduce too much)
  • Tamari (fancy soy sauce with less salt and more flavor)
  • rice wine vinger (couple splashes)
  • Seaseme seed soil, about 1tbsp, huge flavor
  • fresh minced up garlic and ginger.
  • 1-2 tbsp of brown sugar to taste, can get too sweet quickly so make sure to be tasting after adding.

    Mix that all up in a bowl with a whisk and simmer on low heat in a pan.


    I've done this with chicken and beef, but beef came out my favorite

  • 1 package of stir fry beef, or fajita beef. any small cut beef would work, and cheap beef would work well too from how its being prepared.

    To cook, refrigerate the meat so its cold, then take it out and put it in a gallon ziplock bag. In the bag with the meat add corn starch (enough so everything is throughly coated) and black pepper. Toss the beef up so its nice and coated.

    Then, pour the beef and powder into a spagetti strainer to knock off all the excess corn startch. You are not making a crush or batter, just coat it.

    Next, heat up a pan of vegetable oil. Once its hot where when you drip a drop of water and it starts bubbling, toss the meat in. Let it fry for about 2-3min, when you are stiring it around with your spoon or whatever, you will feel it start to harder. As soon as it "feels" crispy, take it out. (dont worry, it will soften)

    Let this dry on a cooling rack or paper towels.


    I love the Asian noodles, you can get them in a package. To cook, use a very large pan/wok or electric skillet thats going to be where you combine everything in. Heat up the pan, put some sesame seed oil in the pan, then the noodles. Toss them around until they heat up and remove. Set aside the noodles. (cook maybe 2-3min)

    Rice would also work here, although cooking instructions for rice should be followed.


    Easiest option is to buy a bag of stir fry mix. I usually combine some stir fry veggies with fresh garlic and a fresh quartered onion. (i like big chunks of onion for this, but cut to the size you prefer).

    The stir fry veggies are generally broccoli, carrots, water chestnuts, red bell peppers and peas.

    To cook: heat up a pan, use a big one. If you dont have a large pan an electric skillet WITH SIDES will work. This has to be big enough to fit all of the veggies and meat.

    After the pan is heated up, add a splash of vegetable oil and some sesame seed soil to the pan. Toss in all of the veggies and keep them moving while they heat up. After they look heated up, add some of the sauce you made earlier. Toss them around so they are coated but not dripping or soggy.

    The veggie part you dont want to take longer then 5-8min so you have crunchy veggies at the end.

    The Finish

    Finally, the fun part. First, add your noodles back to the pan, then add some of your sauce, and toss them around so they are coated. Then add your veggies and beef to the pan. Toss this around until everything looks distributed. Now, add more of your sauce to taste, toss and enjoy!

    IDK what you'd call it, but we call it spicy stir fry beef with noodles lol

    A few tips... dont add too many veggies where you "dilute" the amount of noodles you have. Dont over cook the veggies or they get too soft. Chili-garlic sauce is SPICY. Sesame seed oil is VERY STRONG. Use those two in moderation but for huge flavor!

    Also, please let me know if you try this i'd love to know what other people thought of it.
u/Condoleezza_Jesus · 6 pointsr/AskUK

Man, there is a WORLD of hot sauces out there, [Sriracha] (https://www.amazon.co.uk/Huy-Fong-Sriracha-Chili-Sauce/dp/B000LO40AG/ref=pd_lpo_vtph_325_tr_img_1?_encoding=UTF8&psc=1&refRID=PGD7R5R06YCBHSH5TQ16) you can get in most supermarkets and is great for slapping on stuff, it's not vinegary like Econa, has actual flavour and has a good amount of heat. It's in most supermarkets and very easily accessible. Some of the best mild-hot sauces I've had are from [The Devon Chilli Farm] (https://www.southdevonchillifarm.co.uk) I got given the [six bottle gift set] (https://www.southdevonchillifarm.co.uk/online-shop/chilli-gifts/chilli-sauce-gift-set/) for Christmas and every single sauce was delicious, so full of flavour and has heat levels from mild up to extreme and the blends of the sauces list what they best compliment and they're just packed with great flavour.

For the more extreme heat sauces a personal favourite is the [Mustard Ghost Pepper Sauce from Psycho Juice] (http://www.hotsauceemporium.co.uk/shop/hot-chilli-sauces/233/psycho-juice-mustard-ghost-pepper-x-2-bottles/). I added this to everything, it was soo delicious, also I love Habaneros and they do a 70% habanero sauce that was incredible too. If you want to make something just "hotter" without altering the flavour much (like a large batch of bolognaise ) adding some [Capsaicin extract] (http://www.hotsauceemporium.co.uk/shop/capsaicin-extracts/192/psycho-drops-killer-million-extract/) will do that great, but only like a few drops.

Recently I went to a chilli farm called [Edible Ornamentals] (http://www.chilliranch.co.uk/store/c1/Featured_Products.html) for a tour, which was very good and tried lots of different peppers and sampled a lot of jams and sauces. [Mr Vikkis] (http://www.mrvikkis.co.uk/) had some great jams I want to try more of, and Single Variety London make some jams, a favourite being [Lemon Drop Chilli Jam] (http://www.singlevariety.co.uk/shop/lemon-drop-chilli-jam) which does have a hot, somewhat sweet and citrus taste.

As you may be able to tell I'm quite a fan of hot sauce.

u/drakfyre · 2 pointsr/gaming

First off, I LOVE that you offered a local tradition that isn't common in my country, but yet is very available to me! Thank you.

Buttered popcorn and ice cream... actually sounds pretty awesome. I definitely had never considered combining the two but in my mental simulation it's working out pretty damn good.

I looked up choc-tops, we definitely have some similar things to those here too so I'll try a dip method too.

I still have YET to try vegemite! I haven't tried it yet and it's definitely on my list. I have to be honest though, quite unlike the popcorn and ice cream, my taste buds have no guesses on how it's going to taste. I will be going in blind.

As far as reciprocation... hmm... how do I determine something that's common here but would be uncommon elsewhere...

I found this page but it's old, is it still true that Reese's Pieces/Peanut Butter Cups aren't around there yet? How about Doritos?

I do have a hot sauce suggestion: Tiger Sauce. It's not HOT it's just right, and it has a lot of sweet/savory flavor as well. Works on just about anything, just try it on stuff.

u/junk_science · 2 pointsr/vegan


full of msg, and probably horrible other chemicals, but holy fuck it's good. super spicy, can be found in any asian grocery. it's like mouth heaven.


Soy Vay Very Very Teriyaki is good and nice to have on hand:


Oh and I love this one:


just use hoisin or vegan oyster sauce. sooo good on broccoli

u/idrumgood · 5 pointsr/goodyearwelt

WSAYWT: Trickers. Top down. Little redboi popping out.

AOTD1: I love spring. Chicago can be shit for a few months of the year, but when it's above 50°F and sunny, this city is the best in the world (I'm biased).

AOTD2: I grew up in a very spice-averse home. My mother is a self-described "spice weeny" so I never really did hot foods. Then I met my wife and she put sriracha and other hot sauces on everything and I felt like I had to learn or she would never love me. And I did learn and now I love hot sauce. There are currently at least 4 different hot sauces in my house.

  • Cholula - classic vinegar red hot sauce (way better than tabasco if you ask me)
  • Sriracha - the Huy Fong kind, accept no immitations
  • Green Chilli Sauce - Some off brand from Marianos (midwest grocer chain)
  • Ardvark habenero - it's freaking great

    [Edit] I just remembered we did have one "spicy" thing in my house growing up. This local radio station put out a mustard (I have no idea why) and it was called "Bite Your Butt Mustard" and we bought a bunch. It was actually really good, like a slightly horseradishy honey mustard, but almost more honey than mustard.
u/LORDCOSMOS · 1 pointr/Cooking

Try Black Bean & Garlic sauce (very small amount, think of this stuff as a savory, garlic-ey version of molassas). This stuff is very good on white fish or chicken, very pungent. It's slightly fermented so you get little hints of vinegar notes too. Very cool flavor. You might do a quick marinade with it and your chicken, hoping most of it will cook off.


Also try:

Oyster sauce/fish sauce


Also has a very specific flavor (it's not super duper fishy it goes well with poultry or beef just fine) that I seem to love having in stir-frys.

As far as noodles go I recommend Yakisoba noodles, they're usually sold in the produce section of my grocery store. I've tried a few different noodles and these are the ones I seem to like best.

I've been wanting to find a 'Chow Mein' noodle that has the consistency of Panda Express Chow Mein (don't judge...), though I have trouble finding these kinds of noodles.

Anyway the yakisoba noodles are pre-cooked and vaccuum sealed (I think they are perishible, which is why they're in the produce section and not with the uncooked ramen noodle packs). They can also be frozen for later use, just let them thaw completely before using again.

The best way I've found to use these noodles is to cut the top off the vaccuum sealed pack, take out the spice packet (I rarely use these), and run the noodles under some hot water for 2-3 min. They should tender up nicely, drain the water and add to stir fry.

Another easy recipe I've found is making alfredo from scratch, totally not that hard and impressive af

u/acedouble · 0 pointsr/hotsauce

It's can be a pain to buy hot sauce online when you have to deal with shipping costs and higher prices on some sites.

I mainly order from heathotsauce. They have so many sauces to choose from and the $5.99 flat rate shipping is great. Always very helpful to answer questions and recommend sauces as well. I really like them as a company.

Otherwise, I try to keep an eye out for good deals when I can find them.

19.6oz Yellowbird Habanero is now on amazon for $7.99 which is a great price. They also have Dirty Dick's. They had 2-packs of 10oz Marie Sharp Habanero at a good price, but I just noticed it went up by like $5. However the [Fiery Hot Habanero 2-pack](https://www.amazon.com/Marie-Sharps-Fiery-Sauce-Pack/dp/B00FZ6GO04/ Fiery Hot Habanero) is now even cheaper. Prices can fluctuate on there so I check them out every so often. If you order enough to hit the $25 free shipping mark it's definitely worth it.

Ebay can also be a good place to look. I recently bought more Scorpion Gourmet for $7 shipped per bottle, which is a solid price when you think about shipping. You can get 3 bottles of Gringo Bandito for $14 shipped. That's pretty much close to retail, and it's only place where I can get the hotter black label version, which aren't in the stores near me.

u/cia1120 · 1 pointr/Random_Acts_Of_Amazon

Yay!!! Happy Quarter Century!!!! My birthday was Saturday (I turned 28) and it was honestly probably the best one Ive had in a long time. My boyfriend and I went on a little road trip for a street fair in a town outside of Dayton Ohio, we ate good food, bought crazy wines and liquors and walked around listening to bands on the street and talking to vendors. It was simple and relaxing. Here's a pic I took of us while we were walking down the street. We just look so happy. I haven't taken a good picture like that in a long time.

And I'd like this Red Savina Hot Sauce. His birthday is coming up, and Im trying to collect new hot sauces for him. :)

Thanks so much for the contest!

u/grewestr · 4 pointsr/grilling

Not OP, but I make wings regularly on the kettle. For regular wings:
-Set up kettle like OP, coals on one side
-Set all wings skin side down on a sheet with paper towel under it to dry the skin
-Sear wings skin side down over coals for 1-3 minutes until slightly charred
-Flip and sear other side for 1 minute
-Transfer to other side of grill skin side up
-Place lid on with vent open and directly over the wings
-Wait 5-20 minutes depending on how you like the wings done then toss them in sauce.

This gives the best of both worlds. A nice charred sear that makes the skin super tender and a indirect cooking period to crisp everything up. I usually marinade half of them in a mixture of Sabauce and Aardvark for some extra flavor. I've seen people have really good results using the Vortex as well.

u/tunersharkbitten · 3 pointsr/hotsauce

>it was uncomfortable, but it was also exhilarating. There was a little adrenaline boost. I felt high, and my consciousness was affected in a weird yet exciting way.

welcome to the club, friend.

a couple recommendations based on personal experience.

Ghost pepper: 1 of them INSTANTLY can be recommended. ADOBOLOCO HAMAJANG is INSANELY delicious. if there is a cost plus world market near you, they probably have it. if you are lucky, they are in the clearance section. manageable heat. EXCELLENT flavor. its more of a pepper water than your traditional hot sauce but w/e.

habanero: secret aardvark habanero hot sauce is by far my favorite habanero sauce. i would avoid "DA BOMB" like the plague. literally no flavor at all, and it just feels like you are stabbing your tongue with a hot knife.

Trinidad scorpion: personally, i cheated with this one. i am PROBABLY the only person out there with an actual BOTTLE of the Buffalo Wild Wings "Scorpion Rum" hot sauce. scorpion peppers mixed with meyers dark rum makes for a SERIOUSLY delicious sauce. shame it as a limited time only deal...

i actually havent had a sauce with carolina reapers in it, so i cant recommend anything. but if you stay here long enough, you wont just try one or 2 of them, you will probably find a GOOD one.

u/therealcersei · 1 pointr/Cooking

My secret ingredient for the best guacamole ever is: Add a shot of good tequila. You shouldn't taste it exactly but it will give the whole thing a bit of "oomph" that you can't put your finger on...but will be awesome.

Otherwise, the recipe I always do is:

3 ripe avocados. Put flesh in bowl and mash but leave a bit chunky. Be sure to scrape the skins well, the green stuff closest to the skin has the most nutrients

About 1-2 tbs olive oil, depending on how big your avocados are

Juice of 1/2 lime

Big pinch salt, ground pepper. I like to add a big pinch of chili powder - I like Tradewinds as it has a lot of flavor but no heat; I can add heat through fresh chilies or powdered cayenne or Da Bomb hot sauce

1-2 tsp of minced garlic, depending on your taste

Mix these above ingredients until incorporated. Then add:

Diced tomatoes and white or yellow onions, about a cup of the two combined

Fresh cilantro minced to taste

It's better if you let it sit for an hour before serving, but no more or it will turn brown (because of the avocados - it's fine to eat, but it won't look pretty).

u/kamai19 · 27 pointsr/dataisbeautiful

Pro-tip from someone who spent a few years living in Austin TX: soy-rizo + eggs + el yucateco. Maybe throw in a corn tortilla if you don't care so much about the x-axis.

Super easy. Super healthy. Super delicious. You're welcome.

u/binderclips · 3 pointsr/xxketo

A lot of the most flavorful veggies I make are very Asian. It's just a variety of stir-fries with different sauces.

Black bean & garlic sauce you can buy at any Asian supermarket; Lee Kum Kee is like 3g carbs per tbsp which is really more than I could ever eat in one meal (the flavor's really concentrated; I usually use 1tbsp across 3 meals or so). I love it stir-fried with string beans & some form of protein, or finely diced on choy.

A mix of wasabi, soy sauce, and rice wine vinegar has the refreshing kick from wasabi that makes it an interesting dressing for things like sliced cucumbers. Alternatively I'll dress sliced cucumbers in a mix of rice wine vinegar, salt, and sesame oil.

I also have an immersion blender. Not sure if I just have the epicurean tastes of a toddler or what, but I love pureed veggies. /r/keto is all about the mashed cauliflower - pureed broccoli made with chicken broth (garnished with a dollop of sour cream) is also amazing. And pureed roasted bell peppers (mix with coconut milk & curry powder for a fantastic curry). And pureed spinach. And pureed cucumbers/cold cucumber soup. And well. Puree all the veggies!

u/thevoiceofzeke · 6 pointsr/fitmeals

Fun fact: The macros can be improved a bit by substituting a little bit of honey for the brown sugar, and Huy Fong chili garlic sauce for the Frank's stuff (which I think has added sugar, no?). That's how I usually make it, and I've never felt like it lacked sweetness.

I've also made basically this same recipe without coconut milk, slaw, or lentils, and it's still awesome. Try adding thinly sliced jalapeños and grated carrots sometime. It's excellent.

If I have room for carbs, my favorite way to eat it is over long grain white rice (skipping any non-vegetable carbs in the recipe, obviously). Without room for carbs, try serving it over cauliflower rice. Green Giant sells frozen riced cauliflower now to save you the trouble of ricing it yourself. It's pretty good.

u/UnicornBestFriend · 3 pointsr/happy


Fellow instant-noodle lover here. If you find your local Asian market - the legit one that Asian immigrants go to - you can find a ton of stuff to kick up your ramen. Cheap veg, we're talking 3 lb bags of baby bok choy for $2, fitty-cent green onion, and hella cheap ground pork, something like $2/lb. Also, delicious tinned fish (under $2).

But the best shit is the sauce aisle.

Good ramen comes with several packets: freeze dried veg, powder seasoning, and the grease packet. The ten cent stuff only comes with the powder. To make up for the grease packet, you can get either sesame oil or chili oil. You can get a tub of curry paste for under $3 and make curry noodles; one tub should yield 30-40 servings. Or Korean gojuchang.

This is my favorite and it's around $4 a jar in the market.

You can also save up any fat left from cooking, like bacon drippings or chicken fat, freeze it, and use it to silk up your ramen.

It makes a ten cent bag into at least a $2.50 bag.

u/matthewfuture · 1 pointr/spicy

Of course most cost effective would be to make your own hot sauce w/habaneros, fermented or otherwise. If you are open to something very hot, but can be flexible with heat level depending on what you put it in/on, I would recommend a jar of Reaper mash. I buy a 9oz jar from Amazon for about $14, which sounds like a lot, but it is SPICY and pretty neutral in flavor:


If I want to go very high heat, I may add a teaspoon, sometimes, I just add a dab or two for single serving stuff. A little bit can heat up a whole pot of chili. I tend to really like things hot, and my last jar lasted me about a year. Just gotta keep in in the fridge for freshness.

Edit: oh, you could also extend it and add some vinegar for more of a tabasco flavor. The mash is quite versatile.

u/MRoad · 1 pointr/hotsauce

If you like green sauces the Bronx Greenmarket sauce and Marie Sharp's Green Habanero are great options.

Any of the yellowbird condiments are also good starting points and they come in variety/sample packs, though you'll pay a premium for the sample sizes. They have a 3 pack of the 19oz bottles for about the same price as the 5 pack of tiny bottles but you get to try 2 less flavors. Cholula also makes some very good flavors, their Chili Garlic is among the best for less heat inclined people and you can also find it in most grocery stores.

Most of the non-green sauces that I use regularly are pretty spicy, I'm familiar with more mild green sauces because those are my wife's preference.

Also Butterfly Bakery of Vermont's hot sauces are on amazon, though they're cheaper on their actual website

u/PlanetaryGenocide · 2 pointsr/shittyfoodporn

It's turning out PRETTY FUCKING DANK DUDE (just pulled it out of the oven like 2 minutes ago, ended up throwing the can straight in like you said since that made the most sense).

Thanks for the recipe and the idea this shit was decently cheap to make too A+

E: I threw some Carolina Reaper Hot Sauce on top of it and mixed it in the bowl and it's super tasty would recommend

u/infinitebutttouches · 2 pointsr/spicy

You're thinking of Huy Fong Sriracha. I won't be able to answer your question objectively. I'm 25 and my family has been using that brand since before I was born, so I'm heavily biased towards it haha. The Yellowbird sriracha is quite good and is certainly worth a try (I don't regret getting this bottle). But if you love the original sriracha like I do, no other sriracha will compare. Hope that helps!

u/Snowychan · 1 pointr/EatCheapAndHealthy

I like to toss it in this sauce with bell peppers and onions. SO delicious! You can boil chicken ahead of time, shred it right when you need it, and then warm it in the sauce with the veggies (if you saute the veggies a little first). Takes abut ten minutes tops if you boil the chicken in advance!

Edit: I recently tried this chicken tinga recipe from Serious Eats, and it works super well for meal prep too!

u/rabidpirate · 1 pointr/mildlyinteresting

Depends on what you consider spicy tbqh. There are many delicious sauces that are just way too hot for most people.

If you want to stick with the same general heat level as tobasco, Tapatio and Cholula are super mainstream and available everywhere.

If you want a bump up from that (a few times hotter), I can't recommend Secret Aardvark enough

My personal favorite all around sauce (Jolokia 10) is also what I consider a fairly mild sauce (about twice as hot as Aardvark), [is also my favorite sauce] (https://www.amazon.com/Jolokia-10-Hot-Sauce-ounce/dp/B0070XVW3E)

It's a puree style sauces instead of a vinegar/liquid sauce, so you get some chunk, some bite..but it's not an extract sauce like you get with some of the sauces starting at this level. Extract is a cheap way of giving more heat at the expense of taste (you get a metallic, carbon taste from the stuff)

u/starchmuncher · 1 pointr/PlantBasedDiet

I'd simply avoid all processed junk whenever possible while staying away from restaurant foods except for those special occasions. Most likely that should get about three-quarters of the game covered according to this chart below:


For the meals that were prepared on my own, no added salt whatsoever since the flavor would come from salt-free canned tomatoes and powdered white onion. Maybe I would sprinkle just a little bit of kelp granules on top whenever I felt like adding a little bit of taste.

Stuff like chili garlic sauce and canned soups do contain some salt, I would add water to dilute them as my condiments while mixing everything beans and rice:


Well below my 1,500mg/day target and I don't really think much about my sodium intake as long as I'm cooking everything myself.

BTW, there are quite a few substitutes out there and three of them could be found online.

Kirkland Signature Organic No-Salt Seasoning:

Mrs Dash Salt Free Seasoning Blend:

Benson's Table Tasty:

Jeff Novick made this chart a few years ago, that should tell us where do we stand:


Is Your SOS Free Diet Really SOS Free? Identifying Hidden Sources of Salt/Sodium, Oil/Fat & Sugars/Sweeteners

Higher sodium, lower blood pressure. You read that right.

Yet another salt and blood pressure study

UPDATED!! Time to end the war on Salt?

Jeff Novick also explained the science as linked above and it's great to get a much better understanding.

u/samandraaa · 1 pointr/keto

All 4 of these ;) but my favorite is the Caribbean and XXXtra hot ones. They're all delicious, though, and very spicy! :)

u/cedarSeagull · 1 pointr/EatCheapAndHealthy

One very easy way to make stir fry better is to add Lao Gan Ma brand sauce to it. You can find it in many asian grocers and online, of course. Ask any Chinese you know and they'll tell you the sauce is very popular in China and used often by people who want to "cheat". It's really good, though.


EDIT: They have 4 different types, they're all good.

u/Bananacup · 2 pointsr/spicy

Oh man, just found this subreddit! There is really is a subreddit for everything.

Picked up a few sauces from Byron Bay Chilli Co, really loving the habanero and mango sauce but it's still a bit mild honestly, so I went ahead and ordered a bottle of Mad Dog 357, a Bhut Jolokia (ghost pepper) sauce.

Also picked up a bottle of Nando's Extra Hot Peri-Peri Sauce. It's really nice, but it really is very mild. Goes well with a hotter sauce or chilli powder.

u/DogmaLovesKarma · 2 pointsr/hotsauce
u/OsterizerGalaxieTen · 1 pointr/Chaffles

AGREED! This stuff is addicting and heavenly. Here is the original

I am thankful I can buy it locally for cheap, (forget if it's $1.79 or $2.79), and happen to be picking up 3 more jars today. It is seriously great on everything - today I'm adding it to cauliflower rice along with some chopped green onion. I've put it on chicken, pork, beef....freaking awesome. It's got a nice kick, but not super spicy so I tend to use a lot on whatever I'm making.

edit: There were only 4 left, so I got them all. They were $2.49 each :)

u/phondamental · 3 pointsr/food

Yes. I see most people really like the popular Rooster Brand. However, I always try to get people to try pho with the original Thai sriracha which I call the Shark Brand.

The Shark brand is not as spicy, in fact, hardly spicy at all. But it's way less overpowering than the Rooster brand (especially when you add too much). It's a tangier and sweeter sauce which I think complements the broth better. But for anything other than pho, my goto is the Rooster brand.

u/suddenlyreddit · 1 pointr/spicy

Mentioned elsewhere but it is Lao Gan Ma. Lee Kum Kee is best for just about all the rest of the stuff I get like that though (hoisin, oyster, dark soy, etc), they may have an equivalent sauce. I know they have a chili garlic sauce, chili bean sauce and chili oil, but I don't know what the OP's sauces taste like for comparison.

I looooove Lee Kum Kee brand.

u/AntAPD · 1 pointr/jerky

i gave up on raw peppers for the same reason. i went to used a hot sauce that was really hot. Spreads heat out very evenly for me. 2nd the massaging the meat while marinading. i use a very tight snapped tuperware container and give it a few good shakes or stir it with a plastic spoon about half way through and i've never had the 1 hot, 1 not issue

Flavor is awesome. I use 1.5 tbs (i usually an extra bloop after the first 1tbs for good luck and sinuses)


u/simtel20 · 1 pointr/Cooking

Learn how to make aoli. There's the "mayo with other stuff mixed in" aoli, and there's "made from scratch with garlic salt acid and oil" which is a whole other beast. They're both great ways of saucing up bland foods, but they won't drip off.

Herbed butter.

If your dad likes chinese food, experiment with silken tofu (or boiled soft tofu, which gets it to almost the same consistency) with chili oils (e.g. the disappointed grandma oil, but of course possibly without the crunchy bits. That stuff goes on oatmeal etc. for people who like it, too.

Chinese cuisine also has conjee, which is a rice gruel (look it up for variations, you make it with a 1:6 ratio of water to rice, and simmer until all the rice blooms and is very diffuse), but made with again perhaps small broken up bits of tofu, ginger and garlic (which you would probably need to mash before cooking to make it swallowable) and again with the spicy sauce.

Probably key to any endeavor is to find ways to make individual flavors hit at different times. So instead of blending masses of things together, try to make it so you have a bit of an herb like finely chopped green onion on something, or finely chopped cilantro. These garnishes will go a long way to making the food enjoyable.

Oh, and thin creamy curry sauces, maybe a paneer tiki masala, but with the paneer broken up into very fine pieces. Just make sure to reduce the salt in the sauce from any recipe you find since a recipe will be seasoned to be served with rice or bread.

u/Buckhum · 5 pointsr/rawdenim

Interesting post idea. I recently ate at Buffalo Wild Wings with an Indian guy from another department and he ordered the Blazin Wings for himself. While all of us went with parm garlic, salt & vinegar, medium and hot, or mango habanero, this Indian dude was just downing those wings as if they were mild or medium. That was such an insane demonstration of hot food tolerance that I could not comprehend.

Like I know a good amount of people who could eat Blazin but they wouldn't enjoy doing so and might make a fuzz about the heat and stuff... but this Indian guy had no comments or complains. He just sat there and quietly eating his Blazin and casually partaking in the conversation.

Anyways I would love to hear about some bomb-ass hotsauces that you guys have encountered so that I could order them online as a gift for my newfound flame-retardant Indian friend.

Personally I'm thinking of starting with this: https://www.amazon.com/Mad-Dog-357-Ghost-Pepper/dp/B002B9HC6I

u/mkwash02 · 2 pointsr/hotsauce

Wow it's going to be tough to have a less spicy one without a significant decrease in spiciness but secret aardvark tastes so fucking good and is definitely less hot than those.

Whoever downvoted this had better tried this sauce before bc it's fucking amazing.

u/Zombies_Are_Dead · 3 pointsr/NotMyJob

I'm on an El Yucateco kick right now. Their Mayan style habanero is straight forward and tasty stuff. However, the one I crave most often is the Tabasco Garlic sauce. I go through about 5 bottles of it a month just as a general food additive, lol. It's not all that hot, but I love the flavor of it. Fortunately I can get it for $0.99 a bottle right now at a local place. I have been making Valentina hot sauce gravy with sausage about once a month for biscuits and gravy. It's not healthy in any way, but it's a treat.

u/Nanya_business · 1 pointr/AskWomen

Hands down, Aardvark sauce

It's habanero sauce. Deliciously hot with a unique amazing flavor that goes great on everything. Plus it reminds me of home.

u/_snacknuts · 3 pointsr/Cooking

This isn't the best curry I've ever eaten, but it is BY FAR the best one I've ever made:

Cauliflower, Cashew, Pea, and Coconut Curry


  • 1 (1-inch) piece fresh ginger, peeled and chopped

  • 4 garlic cloves, chopped

  • 1 green chile, roughly chopped (seeded if you prefer less heat) [NOTE: I often replace this with a tablespoon or so of Huy Fong's chile garlic sauce]

  • Kosher salt

  • 4 Tbsp canola oil

  • 2 large onions, finely chopped

  • 1 Tbsp tomato paste

  • 1 1/2 tsp ground coriander

  • 1 1/4 tsp ground cumin

  • 1/2 tsp chile powder

  • 1 large head cauliflower, broken into bite-size florets

  • 1 14 oz. can unsweetened coconut milk

  • 4 oz. unsalted cashews (about 3/4 C)

  • 1/2 C frozen peas

  • 1/2 tsp garam masala

  • 1 small bunch cilantro, leaves chopped, for serving

  • 1 lemon wedge, for serving

  • cooked basmati rice, for serving


  • Step 1 - Place the ginger, garlic and green chile in a mortar and pestle with a pinch of salt. Mash until a paste forms and set aside. Alternately, finely chop the ginger, garlic and green chile together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef’s knife.

  • Step 2 - In a large skillet with a lid, heat 3 tablespoons oil over medium. Cook the onions until golden, about 10 minutes. Add the ginger paste and cook, stirring, until fragrant, 3 to 4 minutes.

  • Step 3 - Stir in the tomato paste, coriander, cumin, chile powder and 1 1/4 teaspoons salt. Stir in the cauliflower and coconut milk and bring to a simmer. Reduce the heat to low, cover and cook until the cauliflower is tender, 10 to 12 minutes.

  • Step 4 - Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium. Fry the cashews, stirring occasionally, 2 minutes. Transfer to a plate to cool. [Note: Instead of frying the cashews, I always just roast them in the oven at 400º for ~10 minutes]

  • Step 5 - Add the peas and garam masala to the cauliflower mixture and cook, stirring, 5 minutes. Season to taste with salt.

  • Step 6 - Top the curry with the cashews, cilantro and a squeeze of lemon just before serving. Serve with a big steaming bowl of basmati rice.


  • I would strongly recommend doubling all the spices. I copied the amounts as written in the recipe, but I always double the spices when I make it.

  • Every time I make this, the first thing I do is cut up the cauliflower, toss it with some olive oil, salt, pepper, and curry powder and roast it in the oven at 400º while I prep the rest of the ingredients.
u/Elroxil · 2 pointsr/Random_Acts_Of_Amazon

You did say EXTREMELY spicy food!

You can also add this wonderful book which should give him something to do before trying the sauce ;)

I hope I helped and as far as what I'd like you could go with either of these two items :)

u/Wooster001 · 1 pointr/hotsauce

If you like a hot sauce with a little sweetness to it, this one is pretty good.


u/Locjeb · 7 pointsr/hotsauce

i think you would like secret aardvark habanero or the yellowbird habanero

i def love the hot ones sauce (and their youtube series), bit pricey but worth it

also check out adoboloco, you can get a pack of 3 with free shipping for $30 until november 4th.

u/_PM_me_ur_resume_ · 72 pointsr/pics

Yes, but if it's good, people will buy it. I've recently put Sriracha Mayo on almost everything - in Sandwiches, on salads, use it as a dip, etc. It's so good. It cost more than regular salad dressing, but I think it's worth it :-) I'll have to give this Wuju sauce a try.

u/Pattycaaakes · 1 pointr/pics

You gotta try Dave's Insanity Sauce if you like heat.

I like mixing this

And this

The combination is the best combination of heat and flavor. A few drops of each into a soup or onto some chicken and you will be sweating, crying, runny nose, all the good reasons people like spicy food. (Other people like those feelings too, right?)

u/Kibology · 4 pointsr/Cooking

Wikipedia suggests that Italians use an oil made from olive oil and Calabrian chilis:


...I don't know exactly what sort of hot oil's expected for the Roberta's "bee sting pizza" you showed, but if I had to hazard a guess it would be that.

Honestly, I suspect that any sort of chili oil made from any chilis in any oil will work, if the intent is just to add a little heat (in addition to the hot soppresata.)

You can make your own chili oil by heating up some vegetable oil and then pouring it over dried chili flakes. I've been known to heat up cheap olive oil (a highly-processed one is best for this, not extra-virgin) and pour it over "pizza pepper" flakes to make it. (You have to use a sufficient quantity of chili flakes to keep the oil from incinerating them. Note that it may come out shockingly spicy -- after it cools down you can mix a little of the chili oil with plain oil to dilute it.) It's a common homemade Chinese condiment, so a Google search on "chili oil" will turn up many recipes and tutorial videos, some plain, and some with extra ingredients.

Here's a (rather different) store-bought Chinese hot oil topping I like on my pizzas:



Stores that carry Chinese products should have it -- the brand name is "Lao Gan Ma" and the specific product is "Spicy Chili Crisp". It's relatively mild as chili oils go (I could eat it all by itself!) and it's loaded with crunchy things (such as black beans) and salt and MSG. It's a whole bunch of comfort-food flavors all at once. But it's probably not remotely like what Roberta's pizza uses.

u/Zombie_Lover · 1 pointr/food

I like to put the egg on the hash browns then hot sauce them together. Sriracha is my favorite, but some jalapeno Tabasco is great too.

u/NugginLastsForever · 3 pointsr/hotsauce

Grey Poupon. Far right bottom. /s/ Actually like the Tabasco products because of the vinegar tang. But this is just grocery store selection and there is so much more out there. My last purchase was Elijah's Xtreme Carolina Reaper with sweet black cherries and more. It is fantastic.

u/prsplayer15 · 6 pointsr/ketorecipes

Pickled onion recipe:



3/4 cup soy sauce

3/4 cup water

3 tablespoons rice vinegar

1/4 cup sukrin gold

2 tablespoons swerve

1 tablespoon black pepper

2 tablespoons sesame oil

1/4 cup minced garlic

1/2 red onion

3lbs flank steak

Mix all of the marinade ingredients together and add the steak. Marinate for 8-12 hours.

Take the meat out of the bag and shake off excess marinade. Place onto a screaming hot charcoal grill and cook until desired doneness. I went for a nice medium rare. Tent in foil and let rest for at least 10-15 minutes, then slice thinly across the grain.

Grab a low carb tortilla and add as much steak as you want, then some shredded napa cabbage and some of the pickled red onion. I drizzled it with this sriracha mayo. Enjoy your moment of nirvana and spiritual bliss because these are THAT good.

For my ingredients and amounts (very large tortilla):

37g protein

30g fat

19g carb

12g fiber

7 net carb

u/McLarenF1God · 12 pointsr/hotsauce

Secret Aardvark Habanero Hot Sauce. Arguably the most delicious tasting hot sauce, and served on the table at every restaurant in Portland. Perfect balance of heat and flavor. It's legit. I've had a bottle in my fridge since it hit the market. It's good on everything and quite infamous in the Northwest. It's a staple in many homes out here.

u/NoseDragon · 1 pointr/spicy

My personal favorite is Dave's Scorpion Pepper Sauce.

Its very spicy, but the scorpion pepper in general has a great flavor and this sauce doesn't add any extra flavors.

Melinda's Naga Jolokia Sauce is another good one.

This one is made with the ghost pepper, and is also very spicy.

u/coughcough · 1 pointr/hotsauce

Kinda depends on what "cheap" means to you. For starters, Valentina (my fav grocery store brand!) makes a black label that is hotter than the yellow (should be about the same price).

Frank's Red Hot is a fairly ubiquitous sauce that is pretty tasty and a staple around our house (especially for buffalo sauce).

I don't see Tabasco on your shelf, it was my first hot sauce and will always have a place.

A bit more expensive ($8) but a dang delicious sauce is Dirty Dick's.

u/ChesterMcGonigle · 2 pointsr/phoenix

Yellowbird Hot Sauce Combo (9.8 Oz 3-Pack) https://www.amazon.com/dp/B00X8M2GZE/ref=cm_sw_r_cp_apa_i_O0.gDbXXJN82Y

This stuff is amazing. The habanero gets pretty hot but they all taste fantastic. They're made from a carrot base instead of tomato.

u/prettymuchhatereddit · 3 pointsr/baseball

That looks like the green El Yucateco which I've never tried, but the XXXtra Hot Habanero from El Yucateco is straight up amazing for the price (< $2 at any bodega around me.)

u/roho1 · 1 pointr/foodhacks

> http://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU

this shit is great, I love the peanuts in it. But it still doesn't taste the same as the chili sauce I get from my local chinese greasebucket

u/someguy9 · 3 pointsr/GiftIdeas

A drone for $200 would probably suck (granted I don't know how technically he is, but for me I would be disappointed)

Da bomb hot sauce is a fun gag (I give a taste to my friends) https://www.amazon.com/DaBomb-Final-Answer-2-Ounce-Bottle/dp/B001BIXK7K also a tiny q-tip crossbow would be fun https://awesomestufftobuy.com/q-tip-crossbow/

Also maybe a security camera for the house? if you have pets the nest cam is a lot of fun.

u/youveruinedtheactgob · 2 pointsr/AskCulinary

I made a srirach-ish hot sauce last year with a 50/50 split of white and cider vinegar which turned out great. Secret Aardvark uses champagne vinegar and it's one of my favorites.

u/Aetole · 1 pointr/Cooking

Ah, so like this? Yeah, that's great for using in stir fries (a little will do ya). You could also use it for steamed dishes, like spare ribs or steamed chicken.

u/boarfox · 1 pointr/slowcooking

This recipe actually makes for two great meals during the week with some minor additions. Use the same base from the stewed chicken recipe, add some chicken stock and now you have a tortilla soup.



  • 1 chicken
  • 1 red & 1 green bell pepper
  • 1 zucchini
  • 1 poblano pepper
  • 1 large onion
  • 3 garlic cloves
  • 5 dry chilies (choices are based on personal preference)
  • 1 12 oz tomato puree can. You can also use El Pato sauce, but it's definitely a hot one.
  • Cilantro stems & leaves for serving
  • 3 sliced radishes
  • Corn tortillas
  • A fistful of diced pineapple
  • Snap peas. About 1/2 cup
  • Salt & 1/2 tsp ground all spice
  • 2 tsp dry epazote leaves
  • 1 tsp dry oregano
  • A few dashes of red vinegar
  • 1 avocado
  • Home-made mojo verde sauce. I followed this recipe.


  • Chicken stock
  • 1 avocado
  • 1 cup cotija cheese
  • Sliced & toasted tortilla strips
  • Fresh cilantro leaves


    EDITO: Ingredient.
u/ProjectileTooth · 2 pointsr/hotsauce

The best standard vinegary hot sauces from Mexico, imo: Tapatio and Valentina. Try them if you get a chance. They're nothing like Tabasco (which I hate, and it's from Louisiana, US).

As for my favorite Mexican hot sauces overall, you can't go wrong with El Yucateco. They have numerous varieties, and you can't go wrong picking this up: https://www.amazon.com/El-Yucateco-Habanero-Sauces-Items/dp/B0000GHNUE/ref=sr_1_2_a_it?ie=UTF8&qid=1539815317&sr=8-2&keywords=el+yucateco

Their standard red sauce is average, but the green, Caribbean, and "Kutbil-ik de" (I think that's what it's called) are fantastic.

u/Vaufe · 2 pointsr/SFGSocial

Actually, picked it up from Amazon. The coffee is some cuban thing that Nespresso is doing right now.

Not obnoxiously spicy, but gives a solid kick with that great habanero flavor.

u/Giraffe_Racer · 5 pointsr/spicy

/u/facepalm_guy is referring to the kutbil-ik. It's a little smoky but not as much as the black label one.

El Yuc's chipotle sauce is really good as well. It's milder than their habanero sauces, but the flavor is on point for anything you want a smoky chipotle flavor.

u/dmd53 · 4 pointsr/spicy

Lao gan ma brand chili sauces are some of the most popular in China--all my Chinese friends swear by it, as do I. I personally favor the flavor of the black bean sauce.

u/symptomatic_basic · 3 pointsr/VegRecipes

Holy crap. Ordering this bouillon now :)

I make a something kinda similar - sliced mushrooms, shredded carrots, sliced cabbage, bean sprouts, tofu, ramen noodles, Knorr chicken broth, chili garlic paste (cause spicy), a dash of fish sauce, cilantro, lemongrass paste, onions, lime, etc. You might like it if you liked the soup above! Secret is to press the tofu before you cube it, helps it absorb all that tangy salty soup flavor :P

u/BioTronic · 1 pointr/madlads

I believe the Trinidad Scorpion was the record holder before the Carolina Reaper, so it's way up there - 1.2 million according to Wikipedia. Having only tried three or four different brands, I've preferred the Reaper in paste form (uniform paste, not with visible seeds in it, might have been this one - definitely Magic Plant Farms, at least) and the Scorpion as dried powder (this one), but I haven't tried enough different ones to say for sure that's always true.

u/gidet · 7 pointsr/Columbus

We have quite the collection of hot sauces in our household and Last Dab Reduxx has been my go to lately. Though it packs a punch it is delicious! Conversely, if you're looking for something with flavor and heat, I would recommend Secret Aardvark Habanero Sauce or Dirty Dicks. If you really want to go off the deep end Mad Dog 357 is also really tasty and definitely made me cry the first time I had it because the heat factor took me off guard.

u/CotyCorvette · 3 pointsr/hotsauce

I agree with this 99% of the time, but Aardvark goes great on both eggs and fish tacos. Out of the hundreds of hot sauces I've tried, aardvark is by far the most applicable to any situation. https://www.amazon.com/Secret-Aardvark-Habanero-Sauce/dp/B00AIR3Q38

u/AzusaNakajou · 3 pointsr/ramen

This and lots of it. You should be able to get it at all asian supermarkets.

I like to use white pepper and occasionally some sesame oil for lighter pork/chicken flavored soups. If you can get Shichimi Togarashi, that's probably one of the best spices. It's more commonly sprinkled over udon but it'll work nicely with just about any soup.

u/vorpalpillow · 2 pointsr/spicy

it’s crispy chili flakes in oil

check the ingredients for potential allergy issues - it has MSG and peanuts I believe

Lao gan ma is the most popular brand, but other brands have been hitting the market, due to the massive success

u/Wixden · 1 pointr/asianeats

Definitely Lao Gan Ma chili oil. Fun fact: also endorsed by John Cena

u/cw236085 · 2 pointsr/Cooking

This stuff is amazing on all things included in an english breakfast. - HP Sauce

This stuff is a Sweet Heat sauce - Tiger Sauce

These are two that are always stocked in my fridge that you might not know.

Besides the regulars...homemade buttermilk range, franks, siracha, maple syrup, ketchup, assorted mustards

u/mrplinko · 3 pointsr/hotsauce

Don't look for the sauce with the most heat. Find one with the flavor that you like the most, you can always add heat.

For my taste, this is the best out there for me - https://www.amazon.com/El-Yucateco-XXXtra-Kutbil-ik-Habanero/dp/B001EOMQ9E

u/ramp_tram · 3 pointsr/DoesAnybodyElse

Tabasco is vinegar that wishes it was good enough to be in Frank's.

Not that Frank's is hot, but it's got a nice flavor to it.

If you want something spicy, here ya go:


u/real-dreamer · 1 pointr/spicy

Tapatio is what I put on anything that most "normal" people eat. Gotta love it. I also have learned to love El Yucateco recently too hot for most of my friends but the flavor is so perfect.

u/Faptasmic · 3 pointsr/EatCheapAndHealthy


It's just a little bit sweet just the right amount of spice and a little tang to it sauce that's great on a lot of things. I especially like it on broccoli and cauliflower.

I used to be able to find it pretty readily in the states but have had to resort to ordering it online. I would check your local grocery chain if you're in the states.

u/AlbinoHessian · 1 pointr/CasualConversation

I'm making tacos tonight.

I ordered a bottle of Mad Dog 357 on amazon a week ago and it finally arrived today. It might be weird, but trying a 'super hot' hot sauce is something that I wanted to try for a long time and I'm finally going to do it tonight.

u/GrumpyMcGrumperton · 2 pointsr/tonightsdinner

I completely agree. The best salsa I've ever had was made at a hole-in-the-wall bar in Cozumel, Mexico.

Back to "hot sauce" real quick:
I don't care where you're from. If you (not you personally) think you can handle serious hot sauce, try this.

u/freshcelery · 1 pointr/VictoriaBC

nah, I think the free prime shipping is only for things shipped by amazon. Since the guys selling Aardvark are some random reseller it is still expensive to ship (and shipping time is usually forever for resellers in my experience).

The link if you are interested: https://www.amazon.ca/Secret-Aardvark-Habanero-Hot-Sauce/dp/B00AIR3Q38/ref=sr_1_1?ie=UTF8&qid=1505836571&sr=8-1&keywords=secret+aardvark+habanero+hot+sauce

u/Sinister_Moose_Fart · 1 pointr/spicy

It's not so much a hot sauce, but it is delicious.

MASH Carolina Reaper Pepper,9 oz https://www.amazon.com/dp/B00NDAY6G8/ref=cm_sw_r_other_awd_qlM2wbVHT3Y5Q

u/Dr_Frank_Baby · 1 pointr/AskReddit


Soup is almost impossible to fuck up. I personally find this tantanmen recipe to be really easy to accomplish because most of it involves mixing liquid ingredients together and dumping them into some heated store bought stock. Sub black bean garlic sauce for sweet bean sauce, since this shit is sold everywhere. Don't bother chopping the garlic or ginger, just buy the canned pastes at the store. If you can brown meat, you can do this. The best thing about it is that your average person doesn't know what it is supposed to taste like. If she thinks it is garbage, she can blame the type of cuisine and not your shit cooking skills.

u/kmoz · 9 pointsr/spicy

Lao Gan Ma is awesome. Its pretty easy to find at the asian grocery stores, or on amazon, but its legit.

u/1amathrowaway · 1 pointr/spicy


Probably the best Dave's Sauce IMO. I don't think you'll find any real artisan stuff on Amazon under $10, so you might have to go with the bigger labels.

u/me_llamo_greg · 1 pointr/hockey

I might have to hook that up. I'm all about some good hotsauce. My personal favorite right now is Secred Aardvark. It's the spiciest, most versatile sauce I have found in a while. I'm all about trying new stuff though

u/ICantKnowThat · 6 pointsr/Fitness

Sriracha, Lao Gan Ma(老干妈), and Cholula. Been dabbling in Dave's Insanity Sauce but it has a really strong flavor on top of the flaming sensation.

u/berdhouse · 2 pointsr/mechmarket

I do not qualify, but I love hot sauce.

Valentina black label is my daily driver. I try to bring back sauce from each place my wife and I travel, and the last place we we're in was Portland. I brought back some Aardvark sauce and it was great!


u/basiden · 2 pointsr/spicy

How would you compare the heat to other ghost sauces like Dave's?

Seeing you casually eat a whole spoonful makes me assume it's just piss-weak sauce with some good flavors. Not dissing your ability to eat spicy food, but I'm genuinely curious as to how it matches up.

u/slick8086 · 1 pointr/instantpot

I have a cheater way to make a pretty spicy version of butter chicken.

I start with 27oz El Pato spicy tomato sauce then add a couple-three tbsp. of MDH Kitchen King (you probably have to go to an Indian market to get a decent price, I do.) Then throw in what ever chicken (breasts thighs what ever I have) and set the timer.

After it finishes cooking I add what ever dairy/cream, and cut up the chicken. It is usually pretty spicy and delicious. I often find the 27oz cans of El Pato at the dollar store (for $1).

u/lightninhopkins · 1 pointr/IAmA

After tasting the sauce you recommended I think you would like aardvark habenero sauce as well as the cheech gnarly garlic I mentioned before


u/robbiedo · 1 pointr/Portland

I make great nachos



Sliced olives

Shredded sharp cheddar

Dash of cayenne...Bam!

Spicy Chili Crisp

Blue corn chips

u/lizard450 · 3 pointsr/spicy

Thanks :)

My stomach was acting up pretty bad about an hour ago. For a moment i thought I was going to vomit. Believe me ... vomiting is the absolute worst.

I'd highly recommend eating something like raisin bran to help push the capsaicin through your system faster.

If you're even a little bit constipated it will just sit in your stomach and intestines and it's no good. I don't know if it's the stomach acid going nuts or the capsaicin or both.

Basically I find that when I eat something beyond my tolerance level and I find it punishing like those youtube videos.. that a few days after I've recovered my tolerance is way higher.

I got this and it's pretty damn hot.

I poured a bunch of it on some of my food and it kicked my ass. I had my SO have a little bit on a toothpick and that was enough to get me in trouble. (and she has a higher tolerance than most people)

Now I can deal with that stuff really well. I can even handle a good amount of the Cajohn's nothing beyond which I also got off of amazon.

In order to get to my next level I'd like to get some sauce in the 4 million range. I'd really like to work up to something like the source, but it's really expensive and frankly it's a bit intimidating.

u/funnynickname · 1 pointr/videos

Get one of these

It'll give you new respect. It's only 3 ingredients. Reaper, salt, and vitamin C. You can use it as in ingredient to make other sauces hotter.

u/[deleted] · 2 pointsr/pics

The seventh one from the bottom left is the shit! El Yucateco

u/necktweakers · 1 pointr/keto

I like to use a chili garlic sauce as my stir fry sauce. <1 carb per serving! Not the same as a stir fry sauce, but the stuff is like crack to me. I can eat it by the spoonful.

u/phlogistic · 1 pointr/MLPLounge

Depending on where you live, there may be a place or two around which will serve you sufficiently spicy food. You could also go online and buy a bottle of ultra hot sauce -- even bring it with you to kick up your food at restaurants a bit. I've personally enjoyed Wanza's Wicked Temptation since it has a pretty nice flavor for something as hot as it is.

EDIT: Last time I checked, if you wanted something a bit hotter than Wanza's, then the best you could buy for a semi-reasonable prive was Da'Bomb: The Final Answer . Flavor isn't as good as Wanza's, but I'd put it at 3-4 times spicier. You can go hotter is you have money to burn, but really at that point it'd be more for bragging rights than for actual heat anyway since you could just use a larger portion of Da'Bomb for the same effect.

u/russellvt · 9 pointsr/funny

Opened oddly on mobile, but many of those similar reviews are quite entertaining.

u/EntropyFighter · 3 pointsr/hotones

I've found the Dirty Dick's sauce to be close enough to the Fiery Chipotle that I didn't need to own both. I really like FC but prefer the DD ever so slightly. For those that haven't tried it, it's definitely worth picking up a bottle.

u/MelissaJuice · 3 pointsr/hotsauce

Dude, try Bravado's other stuff. The blueberry is the worst sauce I've had from them.

[This is quite sweat, but amazing on ice cream] (https://www.amazon.com/Elijahs-Xtreme-Carolina-Cherries-Cranberries/dp/B01JGRUB88)

u/Nabosaurus · 8 pointsr/spicy

El Yucateco XXXtra Hot sauce

It has an amazing flavor with medium amount of heat but it just tastes so amazing and goes well with mexican food and meats. Really smokey tasting.

u/magneticbetty · 1 pointr/CasualConversation

Secret Aardvark! I just had some this weekend on a camping trip for the first time and it was so good, I bought myself a bottle as soon as I got back and put it all over my dinner tonight. My mouth is on fire but I'm in heaven.

u/SlickStretch · 1 pointr/hotsauce

We seem to have similar taste, this looks a lot like my collection.

Frank's and El Yucateco would fit right in.

u/hmperlis · 2 pointsr/Cooking

This guy. Stir it into fried rice at the end of cooking, on top of pretty much all veggies, with fried eggs…chef kiss

u/LikaShambooty · 2 pointsr/FoodPorn

Light Soya, sesame oil and this chili sauce. Really delicious sauce imo.

u/m0lokovellocet · 3 pointsr/ketorecipes

Have you tried this? It is SO good. It is also cheaper in stores.

It is 90 calories, 10g fat, and <1g of carbs per tablespoon.


u/tylerrox13 · 1 pointr/fermentation

Well I really enjoy Secret Aardvark but i really want to use the brine instead of vinegar. If you’re familiar with it and know the consistency, that’s what I’m shooting for.

u/AlphaMoose67 · 1 pointr/AskMen

The greenish/yellow is fucking delicious, I’m not a fan of the red one though

E: I guess it’s kinda more of a brown.

u/Talono · 5 pointsr/keming


Edit: with bonus correct kerning pictures

u/trebory6 · 1 pointr/Denton

haha It's called Da Bomb - The Final Answer, and it's around 1,500,000 Scoville units. I got it at Hot Licks in LA and had to sign a waiver. Usually I mix only about a drop or two into whatever sauce I'm feeling for my wings/whatever and it kicks things up to 10. One 2oz bottle costing $25 sounds like a lot, but it lasts a while because I only use a drop or two each time I'm in the mood for an ass kicking. lol Man, one drop in a batch of mac and cheese is heaven.

Anyways, I actually misrepresented myself earlier, I'm currently still in LA until sometime in May in which I'm moving back to Denton, but I'll probably be bringing my bottle with me haha

u/Alkaline_Infection · 1 pointr/keto

Since the sauces in the other comments are a little too light for me, I'd recommend Dave's Scorpion Pepper. ;)

u/Hopalicious · 265 pointsr/funny

Some other very entertaining reviews[Davids Ghost pepper sauce] ( http://www.amazon.com/Daves-Ghost-Pepper-Jolokia-Sauce/dp/B001PQTYN2)

My personal favorite line:
That is it had a nice flavor for about 1500 milliseconds before Oppenheimer hit the red button and, "I am become heat, the destroyer of digestive tracts."

u/vadersdemise · 1 pointr/hotsauce

I tried the original Chile Habanero flavor. I feel like I may have also tried the green one and didn't like the taste of that either.

u/MrPoopyFrijoles · 1 pointr/hotsauce


secret aardvark is so good, hands down my all time favorite hot sauce. If youre looking for someting really burns try Trader Joe's habenro hot sauce, personally it's too spicy for me.

Another favorite is Yuctan habenro pepper sauce. Is phenomenal on tacos.

lastly salse picante de chile habenro is good but it always makes me have weird poops so i stay away

u/nexuschild · 1 pointr/hotsauce

I always have Lao Gan Ma in my cupboard. Not hugely hot but essential to add heat to stir fries or dipping sauces.

Also like the Koon Yick Wah Kee brand for a bit more heat.

u/DoubleBassPlease · 3 pointsr/pics

I bought this about 5 months ago. Needless to say, it's still pretty full.

u/VanVeen · 6 pointsr/ramen

Was gonna say the same thing, I always have this one on hand https://www.amazon.com/gp/aw/d/B0051D84JU/ref=pd_aw_sim_325_of_14?ie=UTF8&psc=1&refRID=8Z86VGP96WAHTJ0J3YCF I end up using a jar in a week cause I put it on every meal every day

u/itsthevoiceman · 1 pointr/AskMen

Tapatio, baby!

Also, looking into getting this jazz or maybe this good stuff.

u/caught-in-suspension · 6 pointsr/hotones

good to hear that Dirty Dick's is tasty! just purchased it from amazon today, alongside El Tucateco XXXtra Hot

if you had to plot the hot sauces on taste vs. heat axes, which sauces would be at the top right (best taste for high heat levels)?

u/Zioropa · 1 pointr/italy

Su Amazon qualcosa la trovi.

Io ho preso questa qualche tempo fa ed è tremendamente piccante (l'avevo pagata meno però...), era quasi inutilizzabile: la cosa migliore era usarla per le sfide con gli amici. Se guardi i suggerimenti in fondo alla pagina ne trovi parecchie altre.

Ti segnalo che la Tabasco ha iniziato a mettere in commercio anche in Italia le versioni Chipotle (affumicato, molto particolare) e verde (più leggera, non l'ho provata). Io le ho trovate al supermercato.

u/MisterNoisy · 2 pointsr/Cooking

This is a good base if you want screaming hot. I like it as a hot sauce with some cider vinegar, roasted garlic and orange juice. Chuck all of that in a bowl and blast it with an immersion blender to pulverize the garlic.

u/Alleji · 4 pointsr/homestead

I regularly blend chilies and garlic cloves (1 chili : 1 clove ratio) with a little bit of water for use in cooking pretty much anything.

I only use them fresh but if you can somehow preserve that, it would basically be a homemade version of this. Hot sauces don't have to be as complicated as Tabasco!

u/CravingCheeseburgers · 1 pointr/MealPrepSunday

Tried to mix it up this week so lunch isn't so bland.

Nutrition Info

Chili Garlic Chicken and Veggies


u/bufalla · 1 pointr/hotsauce

El Yucateco XXXtra Hot Kutbil-ik Mayan Style Habanero Hot Sauce - 4 oz https://www.amazon.com/dp/B001EOMQ9E/ref=cm_sw_r_cp_api_i_LhNTDbNBN9VX0

There you go brother. It is good.

u/willwar63 · 2 pointsr/hotsauce

Dave's scorpion is good, no extract and not too expensive. I got mine for $7 at World Market. I wouldn't say it's one drop at a time but don't go overboard. Very tasty was well.


u/keheytha · 2 pointsr/ketorecipes

Keto approved "basically 0 carb" Sriracha replacement below.

Huy Fong Chili Garlic Sauce, 8 oz

u/mrsturm · 1 pointr/tifu

For anyone really into spice, I recommend the CAROLINA REAPER MASH. It's just pureed CR peppers and it is as spicy as all hell. Seriously amazing though. I don't think I've ever encountered anything as spicy in my life (save for like, pure capsaicin).


u/gator426428 · 1 pointr/guns

El Yucateco Chile Habanero Hot Sauce Bottle, Red, 8 Ounce https://www.amazon.com/dp/B0000GHNT0/ref=cm_sw_r_cp_apa_i_s71hDbNP568CP

It's like 3 bucks in the store

u/zackkitzmiller · 2 pointsr/hotsauce

Buy a bunch of stuff from Dave's. Insanity is a good bet. There's also an amazing pure Red Savina on Amazon. (http://www.amazon.com/gp/aw/d/B000G6TNTW/ref=mp_s_a_1_4?qid=1419777790&sr=8-4&pi=AC_SX110_SY165_QL70). No affiliate link.

u/smep · 7 pointsr/leagueoflegends

For reference, it looks like this is the sauce they used.

u/genius_waitress · 1 pointr/Random_Acts_Of_Amazon

The ghost pepper, or bhut jolokia, is the hottest pepper in the world. You could get him a kit to grow his own, and some of the sauce and/or powder to enjoy while he waits for them to grow.

u/sarafinapink · 1 pointr/blueapron

I've found it in both my regular grocery store in the asian aisle and the local asian grocery store. I freaking love that sauce.

This is the one I've bought locally: https://www.amazon.com/Lee-Kum-Kee-Black-Garlic/dp/B000F08KCU?th=1

u/unthused · 4 pointsr/hotsauce

Including the XXXtra hot Yucateco? If you've not had that one yet, it's a step up in heat from the others and definitely tasty.

Some comparably tasty and easily acquired habanero sauces: Yellowbird, Secret Aardvark, Queen Majesty.

Next beyond habs you're going to start looking for sauces with ghost pepper. Nothing specific comes to mind off the top of my head, I have a random assortment of a bunch at home, but Yellowbird makes one in a larger bottle.

u/Typeaux · 9 pointsr/ketorecipes

These were solid and managed to stay intact and not crumble (like my initial attempt). They were very crispy and had the same texture as Japanese katsu. Serve with your favorite low carb dipping sauce. We did spicy mayo.


Ingredients - Roughly 8 Strips (Serving per 1 Strip ~1g Net Carbs | 16g Fat | 17g Protein)

  • 16 oz Chicken (I used breast and cut them into strip sizes)
  • 1 cup Blanched Almond Flour
  • 2 Eggs
  • Crushed Pork Rinds
  • Coconut Oil (Or your preferred frying oil)

    Optional Dipping Sauce - Spicy Mayo (Zero Carb)

  • 5 tbsp Mayo
  • 3 tbsp Huy Fong Chili Garlic Sauce (Sriracha Substitute)
  • 1 tsp Sesame Oil



  1. Cut chicken to desired strip sizes
  2. Put the almond flour on a flat plate or plastic container
  3. In a different plate/container, mix your eggs
  4. Put crushed pork rinds in a large bowl
  5. Put your frying oil on a pan at medium heat


  6. Dunk your chicken strip in almond flour
  7. Dunk your chicken strip in egg
  8. Place your chicken in bowl with the pork rinds and bury it, press down for a nice and even coat of "breading"
  9. Set aside and repeat until all strips are breaded
  10. Toss strips on pan and cook for 2-3 mins on each side until golden brown


    Big thank you to /u/1whisky1scotch1beer for the Chili Garlic Sauce as a Sriracha substitute tip!
u/stealingzen · 3 pointsr/pics

Next year, tell him you'll only have one if he has one as well. Then give the bartender this: http://amzn.to/nVcqVr.

u/finalremix · 1 pointr/Frugal

Why not start that hot and get straight to business?

u/TheDemonator · 1 pointr/spicy

One that I'm surprised wasn't listed here is Dave's Gourmet Scorpion sauce


u/asbrink · 2 pointsr/ramen

The OG Sichuan hot sauce: https://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU
It's life changing.

Also, try the Shin Ramen brothless--just mix in the spice packet after you drain the noodles. It's so much more intense.

u/shadowdude777 · 3 pointsr/spicy

Middle one looks like this, and right one is this.

Not sure about the two left ones. Sorry.

u/BeerSushiBikes · 6 pointsr/AskCulinary

You could try the chili garlic sauce that Huy Fong makes. It sort of looks like Sambal Oelek, but it isn't sour or bitter.


u/ViscountvonCount · 6 pointsr/hotsauce


Don't buy it from amazon though, any half-assed Mexican grocery should have it for half that price

u/PunchSmackCow · 1 pointr/fffffffuuuuuuuuuuuu

No one truly knows spicy until they've tried this

u/Chrominumv2 · 2 pointsr/shittyfoodporn

[You can buy a bottle of it from amazon or your local Asian grocery store, or make it yourself ofc.] (https://www.amazon.com/Lee-Kum-Kee-Sriracha-Ounce/dp/B00G9Y9UIE)

u/Jondayz · 5 pointsr/AskCulinary

I bought this, Dave's Ghost Pepper Jolokia Sauce
not too long ago for myself, but it would blend with ketchup very well. And an entire bottle would melt someone's face. I just add a drop to sauces, dressings, mac n cheese, etc.

u/AwwwSheetMulch · 1 pointr/spicy

It's not crazy garlic-y, but there's some in there. For full-on garlic try Huy Fong Chili Garlic Sauce if you haven't already. It's in a lot of grocery stores in the Asian foods secction.

u/assoteric · 1 pointr/hotsauce

there was a time when secret aardvark wasn't that easy to get. of course you can order it on amazon now.


u/redditho24602 · 5 pointsr/Cooking

Maybe try El Yucateco? The Red version is a little milder than the green, though both are several notches up from tabasco/siracha. If you have any Mexican groceries/bodegas near you they'll probably have it, otherwise Amazon's got you covered.