I love pretty much anything by Melinda's
this post was submitted on 13 May 2025
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I recently got a bottle of Melinda's Garlic & Habanero sauce. It might be my favorite hot sauce that doesn't cost an arm and a leg.
Was coming to praise the Ghost Pepper Wing Sauce. It's so good on and in so many things, but especially a chicken sandwich from a local joint we go to on Wednesdays. I look forward to that every week.
Frank's RedHot
I'm a pepper head, but for some dishes, that cayenne vinegar is a necessary flavor component.
That's my favorite on most foods. For Mexican I go with Valentina and for Asian food I go with Sriracha
I like Franks in wing sauce but prefer Cholula for pretty much anything else.
Cholula with mayo and ketchup makes a great fry sauce.
Every pepper head should know: Scoville ratings for hot-sauce are bullshit.
Most sauces simply list the Scoville number for the pepper in the sauce, and never actually get the sauce rated. This leads to people thinking they can tolerate much higher ratings than they can. And encouraging them to try stuff that will lead to a bad experience.
There's not much to choose from in Spain, I've been buying one called Valentina lately.
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Queen's Majesty has a coffee & habanero sauce that is incredibly delicious, best I've ever tasted
"Ultra death sauce"...
Yeah, the name... I'm not sure what's wrong with people naming chili sauces. Also, it's pretty inaccurate as I am alive and well.
Anyway, for me it hits a good balance between being proper spicy and a rounded taste.
I'm partial to the Dave's Carolina Reaper sauce.
If I'm in a different mood the El Yucateco habanero sauce has great flavor.
Gochujang for cooking. Usually the T. UP imported stuff from Korea.
Gochujang chicken with rice and veggies in a bowl has become a default "lazy workday dish" at our place.
Pepper Palace has a Cinnamon Habanero sauce that tastes like a really good BBQ sauce. It's amazing
Classic black Truff sauce. The black truffle elevates just about everything I put it on, and the heat has depth instead of just being heat.
Hmmm. I never considered black truffle to have heat.
Oh it doesn't, it's a hot sauce and one of the ingredients is also black truffle
Ohh, is there a specific brand?
"Truff"
Chipotle Tobasco or Chipotle Cholula
Chipotle Cholula for me
Dave's Gourmet Creamy Garlic Red Sauce.
Not much more needs to be said, the name near says it all. Jalapeno based, vinegar for shelf life.
(Figured if I was going to search what these were I might as well share the quick results)
Crystal and Sambal, depending on the dish. Tabasco if it’s gumbo or soup or whatever but Tabasco is more concentrated and I like it best as an ingredient than as a sauce.
Good point about Tabasco.
While I have a few in the medium, and very hot categories, what I really use a lot of is a relatively mild green sauce. I like to be able to add a lot flavor without making something crazy hot. I used to use Tabasco green, later upgraded to Cholula green, but my favorite these days is Callahan's Poblano green chili sauce. The Bronx Greenmarket is really good too.
My wife got me a bottle of Da Bomb as a joke for Valentine's and I've been working through that for over a year.
I was just gifted a whole season of hot ones sauces. Came with da bomb evolution and havent tried it yet
It's definitely the worst of all of them. Zero redeeming features.
I've had da bomb beyond insanity before so im curious how i react to this one.
Its an experience, not a flavour.
Melinda's Ghost Pepper sauce. Hot and delicious, available at the supermarket near me
Pretty fond of Nandos Garlic sauce, but theres also
- Djablo Power Jab (filipino - earthy and HOT)
- Burns & Mccoy - Mezcaline (warm and fantastic on a taco, not crazy hot, very flavorful)
Elijah’s Xtreme Ghost Pepper. Incredible flavor and the right amount of heat for me
Smokin’ Ed’s Unique Garlique. Garlic makes everything better, and this sauce is both tasty and really hot at the same time.
I like High River Rogue. Not super hot (relatively speaking), somewhat sweet, fruity. I like it because it’s flavorful and an unexpected twist on what’s usually just a vinegar-plus-angry-pepper shelf.