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Comment by hermitcrab | Hacker News Reader

Shop bought hot sauces are pretty 'meh' in my experience.

I love all hot sauces, and my GF brings me random hot sauces often. Most recently gave me a bottle of https://i.imgur.com/f7o1FT9.png TRUFF -- and my goodness, its my favorite one yet. Its amazing - and it pairs well with Wasabe Mayo...

I rally need to make my own, but I mix raosted paprika into a lot of cooking I do with hotsauces...

I think it depends on the store. In Montreal there’s a “micro-saucery”, I love the concept (and their sauces are great)

I like Cholula.

Cholula is a fine hot sauce, but if you haven't expanded beyond it, there are sauces with a much deeper level of interesting flavors.

Don't get me wrong, I'll douse a chicken wing in franks quite happily, but when it comes to my bacon and eggs in the morning, I prefer something smoked and fuller.

I wish I could find how to make Frank's. The recipes on the Internet use the actual Frank's hot sauce as an ingredient.

I tried a copy-cat recipe one and it was underwealming. Later, I came across https://www.youtube.com/watch?v=IHlk4GviDXk which talks about their process. I think a key difference between the copy-cat recipes and real Franks is purely the fermentation. It's likely worth giving it a try with the fermentation advice going on here.

What’s your recommended hot sauce for eggs?

I've been enjoying La Posta Hatch Smoked Chile the past month. It's nice and smoky with a decent kick. My last bottle was African Rhino Peri-Peri, which is a much brighter sauce then the smokey ones.

https://lapostachileco.com/products/hatch-smoked-chile-hot-s...

https://www.hotsauce.com/african-rhino-peri-peri-hot-sauce/

Cantina Royale’s Tomasa hot sauce (more of a chili oil) is my favorite for eggs or potatoes. It has a nice smoky chili flavor and decent heat level.

https://cantinaroyalhotsauce.com/collections/frontpage/produ...

The runner up (and my favorite sauce for beans and rice) is The Brinery’s Aura Solanales. It’s like a fresher, more vibrant version of Franks/Crystal.

https://www.thebrinery.com/our-products

Chili Crunch is nice on eggs.

Is that the stuff you get in lots of US restaurants? If so, think it is quite bland. Subjective obviously.

I think you're thinking of Tabasco. Which is supposed to be bland as it doesn't exist to impart new flavors so much as rather make the thing you're eating hot and slightly acidic. Serves a purpose. Hot sauce is a spectrum of intensity and flavors and Tabasco is definitely on the subtle side of the flavor spectrum.

It might have been Cholula brand tabasco. I don't remember.

Most of the time that's Tabasco sauce.

Tabasco, tapatio, and Cholula are very common in Mexican restaurants in CA

Cholula is okay but of the big brands I think El Yucateco is my favorite.

I like that as well, don't have it in my store.

I prefer Valentina to Cholula. Also cheaper.

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