While I enjoy this immensely I've come to realise how vinegary it is, What's good?
Have this and it's not bad, Also had Tabasco and I find it bland and hot
I'm a big tabasco fan and I've found Chef Joseph's kick sauce to be an awesome alternative. It doesn't have as much of the vinegar bite, a VERY subtle hint of sweetness, and a little cayenne so it does hang around the more you eat it. Picture very related.
I tasted it at UCI worlds and he said I was the first person to pick out the sweetness and identify the cayenne.
Same guy here. Marie Sharps is the BEST sauce for mexican/tex mex/latin food in general. It's on amazon and worth EVERY PENNY. Picture related. I brought a couple bottles back with me when I visited Ambergris Caye.
It's only sold in Oregon, and parts of Washington and I think Montana.
Having to pay more for shipping than the price of a single bottle sucks, but it's worth it, and I usually order a bunch at once.
Within the next decade it's going to be everywhere and /ck/ will be calling it the new meme sauce. Try it before it gets to that point, and start a thread about it when you do.
If you like Frank's try Blis.
It's like Franks, still the somewhat high vinegar content, but everything is roasted. It's so much better. I haven't looked back.
>do you still think it's 2013?
>mfw i've had sriracha in my fridge since i was a child
>mfw all my other asian friends put it on everything when we were kids
>mfw all the white people 'discover' it and call it a meme sauce and hipster ketchup
>mfw idgaf what white people think and still use the shit out of it
fuck u anon
Yeah, but sriracha don't qualify as a "hot sauce" for me. It's just sriracha and I like the flavor of chlies. For pork, nothing beats Lingham's. It's a chile sauce that is not as hot as sriracha and instead has a sweet tone.
Learn to like vinegar, or learn to like heat. There is a tradeoff.
If you go the heat route, the order in LA is
> crystal habanero
> tabasco habanero
> louisiana habanero