chiklitmanfan
Senior Cook
I'll have to break mine into 3 general categories and no, I do not put hot sauce on everything I cook unlike some crazies I know with porcelain stomachs.
Mexican: Way out in front of everything else, is Cholula and Tabasco Jalapeno sauce. No, I don't go HOT for hot's sake but rather as a flavor enhancer. My one exception to real heat is Salsa Brava, made by La Victoria. Back in the 50's this was my Dad's taco sauce and was so hot back then that I hated it as a kid. Now, I think it has been cooled down after 60 years and is sometimes hard to find. The intense hot flavor is hard to beat.
Cajun: The grand daddy of them all, Tabasco red pepper sauce! My wife and I actually made a 'pilgrimage' to Avery Island Louisiana to appreciate this fabled product up close and personal. Avery Island is actually the tip of a prehistoric salt dome that sticks out of the bayous. Fascinating place and worth the trip.
Southern and low-country cuisine: I love Crystal hot sauce the best because it gives tremendous flavor without a lot of heat and it is reasonably priced.
Mexican: Way out in front of everything else, is Cholula and Tabasco Jalapeno sauce. No, I don't go HOT for hot's sake but rather as a flavor enhancer. My one exception to real heat is Salsa Brava, made by La Victoria. Back in the 50's this was my Dad's taco sauce and was so hot back then that I hated it as a kid. Now, I think it has been cooled down after 60 years and is sometimes hard to find. The intense hot flavor is hard to beat.
Cajun: The grand daddy of them all, Tabasco red pepper sauce! My wife and I actually made a 'pilgrimage' to Avery Island Louisiana to appreciate this fabled product up close and personal. Avery Island is actually the tip of a prehistoric salt dome that sticks out of the bayous. Fascinating place and worth the trip.
Southern and low-country cuisine: I love Crystal hot sauce the best because it gives tremendous flavor without a lot of heat and it is reasonably priced.