Hot Sauce stuff

I guess if you want to move up in heat levels it's like any sort of training: Practice makes perfect.

>Up the level of spice every time you make something
>Mix some hot sauce into some ketchup and as you get comfy put less ketchup
>Pour a little drop or two of hot sauce or chilli flakes into various dishes like omelettes or pasta

In short, you're going to have to deal with a burning mouth eventually but no pain, no gain.

Don't bother with insanely hot things, there's a line where flavour and taste will suffer for the heat.

>real tough guy eat da spicy food zug zug

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Is there any hot sauce that is tasty but doesn't have a huge vinegar taste with it? I've tried Tabasco, Tapatio and Cholula and they weren't really anything special. Also had Sriracha but that just tasted like ketchup to me. I heard Franks Red Hot is good but it would taste like buffalo wing sauce.

Anybody with experience in hot sauces care to chime in?

>>7115511
>Is there any point?

Because it tastes good, stop being a pansy.

I never cared about hot sauce until I started eating healthy. It's a godsend when you are having stuff like grilled chicken breast and broccoli for dinner all the time.

>>7115586
Well vinegar is an important natural preservative in the making of any hot sauce so you'll probably be better off making your own using a less sharper vinegar.

>>7115600
Such an American post.

>>7115609
What about just tasty sauces in general? I just want something that is tasty.

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>>7115511
Boiled eggs with any hot sauce is god eggs.

OP, I think you will like the jarred jalepenos they sell in the store. They're pickled in vinegar, but a quick rinse should make them palatable for you. They're lower in heat than a fresh jalepeno and they have a nice flavor. If you like chips, try eating the 'medium' flavor of tostitos salsa with some cheesy chips. Another thing you can do is mix is hotter sauce with dairy/cheese, so you get the heat but the burn is neutralized quickly.

>>7115646
I like Franks and green tobasco. Cholua tastes like dogshit. Louisiana is okay I guess.

harrissa cap bon >>> sriracha

>>7115694
came here to post this. it's like 1/4 as spicy as tabasco with a god-tier flavor, so you can slather it on pretty well

I ran out of Crystal so I bought some Great Value Louisiana. Haven't tried it yet, anyone know if it's any good?

>>7115586
Nando's medium heat sauce

Just remember, the longer you keep your hot sauce, the hotter it gets.

So if you stay a pansy and let it sit for months and months only adding the slightest drop of it, it's only going to make it worse for you.

>>7115511

Don't be a try hard, if you don't enjoy spicy food that much then chances are you never will, in my experience you're born with it/grow up with it, there is no point torturing yourself.

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>>7115919
Harrissa home made is godtier. Is that an actual brand name?

>>7117766
that's bullshit, since i didn't go chili hard till my mid-twenties.

>>7117790
yep
it's fantastic

>>7117766
>Being this guy

That's not even close to being true. Obviously if you grow up with it you'll have it ingrained in your cooking/palate but you can obviously learn to appreciate and use spice/heat as you grow up.

Unless you're a manchild who still doesn't eat tomatoes/mushrooms/etc