Someone from up North once asked my dad if he was one of those Southerners that carried hot sauce in their pockets whenever they went to a restaurant like Beyonce and Hillary claim to. My dad just looked at him and said "No. I'm one of those Southerners that would never step foot inside a restaurant that didn't serve hot sauce".
@@tanizaki From The Oxford English Dictionary from John Palsgrave’s 1540 translation of The Comedye of Acolastus, by Gulielmus Gnapheus: “Steppe not one foote forth of this place.” 1547, by the Earl of Surrey: “Stepp in your foote, come take a place, and mourne with me awhyle.” Richard Burleigh Kimball’s novel Was He Successful? (1864): “When Hiram stepped foot in the metropolis.” Chronicles (2004) by Bob Dylan “I had stopped going down to the Café Wha? in the afternoons. Never stepped foot in there again.” My only question is why do you hate Bob Dylan? Ha. Just kidding.
When the north-situated company I work for had fewer workers and a more friendly vibe (i.e., before it started hiring relatives with built-in job security no matter how incompetent or toxic they are), we tried to have "lunch out" once a month. If we were going to the cantina, I'd pack hot sauce bottles from the office fridge into a little metal LUNCHBOX and take them along. I called it "The Arsenal". I would say the consensus favorite was El Yucateco green.
Louisianan, here, and Crystal is my favorite. It’s the best for adding heat to a recipe without overpowering the other flavors like Tabasco does. We have Tabasco for red beans, oysters, and sunny side-up eggs; Cholula for Mexican food; and Frank’s for wing sauce. We like our variety!
@@meghoughton562 I can’t help you, my dear, I never eat KFC. I know that Popeyes’ is Louisiana brand hot sauce. I shudder to think where KFC’s comes from…
@@TheNoladrummer I actually have not eaten at KFC in a *long* time, but I do remember those hot sauce packets being surprising delicious. I've wanted to know ever since and when I looked online someone did say it's closest to Crystal. I guess I'll just have to take a gamble and buy a bottle. 😉
Tapatio is the best every day multiple application sauce. I am 64 and have been to 17 different countries and 45 states trying all kinds of hot sauce. Crystal at #2, and Tabasco at #3. There have been some top contenders in Southeast Asia, but all homemade and just a little bit too hot.
As a proud Louisianian, I am humbled and honored that the top three sauces came from my state. Even better is that Frank's and Tabasco were invented within minutes of where I grew up. And to top it all off, I am related to one of the descendants of the man who invented Frank's. God bless you, Matt. You're a good man and you're welcome in Louisiana should you ever choose to visit us.
Same came to make an exact comment… too bad tobacco sauce was not mentioned to be made in Louisiana in this video…. Considering there is an entire island dedicated to making it.
Read the Franks history a little better. Jacob Frank was from Cincinnati and that where it was originally made. The peppers were from Louisiana but made in Cincinnati by Frank tea and Spice company.
Too bad they didn't have any real hot sauces like Melnda's Red Savina. Tabasco is just red vinegar, Frank's is watery and IMO,Cholula has the best flavor. I do not trust Matt's taste buds.
"They don't mess around with garlic sauce in Louisiana." As someone who lives in Louisiana, garlic hot sauce is still fairly popular. Crystal, Tabasco, and Louisiana Hot Sauce company all have garlic variants, and they go incredibly well with many of the dishes down here. (I'm partial to Louisiana Hot Sauce company, just because New Iberia is right up the road)
In our Spice cupboard we have Louisiana Hot Sauce and Chalula. Haven’t had Crystal in years, but may pick it up next time we in the store. Not a fan of Tabasco, unless popping popcorn. Louisiana Hot Sauce is what I cook with or use it to add to your bowl of Gumbo, Red Beans, Jambalaya.... and so on. We use Chalula on eggs, hashbrowns ya know that sort of thing.
Just to let you know, my Phil loves you. Hes 10 and yesterday was his birthday. His fave "Bless Your Rank" are the Candy Bars. He was quoting your comments whenever he got a Twix bar, Almond Joy or Milky Way while Trick or Treating tonight. Lol
Brunch isn't until 11. Your first drink is the remnants of the watered down cocktail you passed out drinking the night before. The ice has melted...it's hydrating. The whiskey is your mouthwash.
Imagine working for Cholula customer service and some guy just calls and confirms the pronunciation of the sauce 😅 and then confesses his love for you.
Crystal Hot Sauce was the only one we ever had growing up. My mom ate it on everything. Cheap Mac and cheese with Crystal on it, is amazing 😘 When your poor but love flavor, Crystal is the way to go 🤣
I'm a Crystal guy, but for Mexican food I prefer El Yucateca habanero sauce or Valentina Mexican hot sauce. My roots are on the Eastern Shore of Virginia (Delmarva is a unique blend of Southern and Northern culture--I grew up eating both pigs feet and scrapple), so I have a special place in my heart for Old Bay seasoning, but their hot sauce just doesn't do it. When we moved back to Louisiana last month, two almost full bottles went in the trash. I'm slowly rebuilding the hot sauce and seasoning stashes. Fortunately, every store around South Louisiana offers about 600 varieties of hot sauce and 1300+ Cajun and Creole seasoning. When I served as a Drill Sergeant at Fort Benning, I amassed quite a bit of Texas Pete and Tabasco sauce. We usually got a bottle or two with field chow, so I'd bring a bottle home instead of it going in the trash with everything else. Tabasco has a different flavor than most hot sauces and is good on a lot of stuff (the military put it in MREs for years for a reason), while I ended up tossing 2-3 unopened bottles of expired Texas Pete over the past couple of years. Frank's is, well, Frank's. Perfect for wings, but I'll stick to Crystal for daily use.
El Yacateco is soo good, if you haven't you need to try the Myan and Black Label Reserve. The Myan has heat and tomatillo flavor great with pork (or anything lol), and the Black label has toasted habaneros which gives it this smokey flavor that is excellent with carne asada or roast chicken.
I’ve lived in several states and visited many countries as a veteran. One consistent thing a military person could count on when eating “meals refusing to exit” was the bottle of Tabasco. I’m not saying it’s the best, but it did liven up the blandness. After a couple of tours, I ended up in Arizona where my love of spice took off. Many foods are complimentary of certain hot sauces, for example a vinegar base goes well with eggs and taters all rotten. Sriracha on the other hand goes well with Asian foods like Pho and stir fries.
I'm from the South and a navy vet . American , Mexican , and Asian hot sauces are different because they accompany different food styles . I've never eaten MREs during my service , but I see those tiny little bottles of Tobasco at every gun show I've been to . Tapatio and Cholula pair with Mexican food . Sriracha pairs with Asian food . I once put Sriracha on Mexican food and it was terrible. When I buy Chinese takeout I see those packets of hot sauce and avoid them . Their flavor is akin to American hot sauce and doesn't pair with Chinese food . I was stationed in Yokosuka Japan for two years shore duty as an MP and had Liberty in Busan South Korea when I was in the Fleet . Japanese get their hot sauce kick from Wasabi , while Koreans get their hot sauce kick via chili peppers in Kimchee . I've had Liberty in Thailand and their cuisine is ripe with chili peppers . The spiciest dish i had in Thailand was a chicken soup with chlii peppers . When I was in Singapore I ate some seriously spicy Indian Vendaloo curry there . In Busan I ate Bulgogi and Kimchee . The Kimchee was not very hot , but I smelled of fermented cabbage and chillies for a couple of days through my sweat glands . I was a Watch Supervisor in the Combat Information Center of a Guided Missile Cruiser , and Seaman Barnes gagged because of my stench when we left Busan . Thanks for your service , Brother , and I'm glad that I didn't have to survive on MREs and bland sauces .
"I'm a saucy boy, give me all the sauces" *words of wisdom* you can run a successful presidential campaign with that slogan! Parodying the Hot Pockets jingle with hot sauces... *get this man a Nobel Peace Prize* Tabasco is definitely my favorite, though I'm pretty biased because the place it's made is called Avery Island. Also, Valentina definitely should've been on here. Ask any Mexican and they'll tell you Valentina is better than Tapatio. And they're right. Unlike Tapatio, Valentina is actually MADE in Mexico (more specifically Guadalajara) so it's more authentic
Not sure if anyone has mentioned this yet, but Crystal actually makes an “Extra Hot” version that has a red top. Just like Matt said, original Crystal just doesn’t have quite enough heat but this version rectifies that and maintains the flavor. Good stuff, I put it on almost everything.
Cholula is my favorite straight up hot sauce, but I use different ones depending on what I'm eating: Cholula for eggs, Mexican food, chili, sandwiches. Frank's is great on wings and pizza, Tabasco or Crystal for oysters.
As an Indian American who spent some of my formative years in the south (resulting in the most confusing accent you’ll hear cause it’s a mix of New York and south…. Try imagining that) this video made me both happy and sad. Happy to see hot sauces, and reminisce when hot sauce was easily available in a restaurant. And sad because in the north people consider chili flakes spicy… resulting in us just eating at home with excessive amounts of hot sauce… side note the best hot sauce I ever got I sourced it from this little shop in Costs Rica- they’d infuse em with some fresh fruits and the HOTTEST peppers and it would just have THE BEST FLAVOR! I’m hoping my life takes me back to the south again because lord I miss the good hot sauce
Valentina Black/Extra Hot is one of the best Mexican hot sauces, period. If I want something hotter from that neck of the woods, I'll go with El Yucateco or México Lindo's habanero sauces.
Louisiana, Mexico, India, Thailand *the four horsemen of the spicepocalypse* If you really want your dose of spice, start adding Tajin spice to everything...will change your life forever. In regards to Maryland, if you count the Mason-Dixon line as the North-South border, Maryland counts, as it is right below it. Literally called the Old Line State
I adore Tajin !! I use it mostly on my smoked pork chops..but its awesome in anything. I lived in Bangkok for 3 years so most "hot sauces are just nice and spicy, but not what I call Hot!
Growing up in Maryland, I quickly learned that all Northerners consider it a Southern state, as it's below the Mason Dixon Line, and Southerner's consider it a Northern state for various reasons, and as a rule Marylanders don't care. My opinion is that we kind of had the best of both worlds, since we had both grits and scrapple, even back in the 70's. Although I was unaware of how unusual that was at the time.
Being a South Carolinian whose aunt moved to Maryland, I spent several Thanksgivings with her in Maryland. Not much, if anything, about those vacations made Maryland feel "southern," but yeah, for the most part, no Marylander really cares if the state is considered southern OR northern.
Yall never been to Southern Maryland obviously, born and raised here. Calvert County and st Mary's County is south as fuck. And I'm here living in Tennessee now.
Texas Pete is something I use like a ketchup for meats. I have tried most of the mass produced hot sauces and pete is the best. I don't really want my hot sauce to do much more than add a little bit of heat and vinegar. If you want more depth in the flavor then mix in a compound butter with the pete.
To each their own. I personally am the exact opposite lol. I need an overpowering hot sauce if my food sucks. If my food don’t suck then I don’t need any sauce now do I? 😂
I'm a 30 y/o Texan who has never liked hot sauce. Tried Texas Pete for the 1st time a year ago and immediately thought "Why didn't I try this brand before? It's great."...and then your comment at 5:43 cut SO deep 😂! You know your sauce sir.
Thank you for amplifying my Crystal echo chamber. Feel like this sauce doesn’t get a lot of love, and even though it took second place to Frank’s, I can’t help but find a sense of validation in you holding Louisiana’s Pure at such high regard!
I am a Louisiana man born and bread, crystal wins out for me over Louisiana hot sauce, and Tabasco, but… Tabasco has other sauces, that hit the burn my mouth out that I need some times.
@@zeroswat1762 When it comes to Louisiana sauces, at the end of the day, it’s all just cayenne peppers, vinegar, and salt. Some ratios simply work better than others (i.e. Crystal)! P.S. Hello from the golden state!
I hadn't even heard of it until about a year ago, and I liked it. It's similar to Franks. I prefer Franks as well, but if that's all that was available at a restaurant, I'd be just fine with it. I was pleasantly surprised. I like to mix it up a bit, but Cholula, Texas Pete, and Louisiana all kind of run together for me. They aren't bad, but I'd prefer other brands for sure. Especially Sriracha, be it the original, or other smaller brands.
You described Texas Pete perfectly. Everyone here in NC loves it and when you ask what other sauces they have they never have anything or never really tried anything else. They were just always given Texas Pete and it’s what they stick with. Which it used to be great, but it’s changed a lot over the years.
Wow Matt, pretty rough on my hometown Texas Pete. I grew up on that sauce. It’s great on our Carolina style hotdogs and our BBQ. We have 3 hot sauces in our house. Texas Pete, Cholula and Frank’s. Always enjoy the Bless your Ranks videos, keep it up Matt!
I too was shocked at the hometown sauce being mocked so harshly. It is, however, not my #1 over all. It has its place on BBQ, burgers, hot dogs, and in high school cafeteria pizza (it needed some kind of flavor). Frank's buffalo sauce is best on scrambled eggs, believe it or not. And tobasco in pimento cheese for an extra kick.
I'm from South Louisiana. I grew up on Tabasco, Crystal, and Louisiana hot sauce. Love them all, and Frank's is so good. About Tabasco sauce: Tabasco is a specific type of pepper, just like cayenne or jalapeño. That is why hard-core fans are specific. And The McElhenny Company ages the Tabasco peppers in white oak barrels. That is why it has a specific flavor. I am so glad you did this video. I now know not to try Texas Pete! 😂
Texas pete is fermented cayenne so its got an interesting taste lol frankly it tastes a lot like Tabasco to me. I don't really have a go to I love to try new ones all the time.
Frank's and Cholula are my top 2, with an honorable mention to Tiger Sauce What makes Cholula so good is the fact it's nit initially hot but very flavorful. It makes you use it more and the more you use the hotter it gets
@@techelife The flavour is good as in good enough and is mild hot and good for people who cannot take it too hot ..I have bought it for many years but I wonder is it as good as it was over 20 years ago ..Maybe it is but it cold be a bit more watered down to shave the cost of making it.. It isa good sauce to build on as in adding more spices to it to make it with more flaovur and a bit hotter ,,
Speaking as a Northerner, Franks is the most iconic brand here, the original used in Buffalo Wings (A Northern Food), and while made in Missouri today, it original was made up north. But Franks is more associated with the North, but picked by a southerner.
I had moved to Phoenix from Montana in 1986. I was born and raised in Montana. When I moved to Phoenix I thought ketchup was spicy. People in Phoenix thought I was insane. After living there for a few years and my tastes in spicy food matured I liked my hot wings to be tasty and so hot that when you ate them your scalp sweat. A good hot sauce tastes great.
Tapatio is best used as a flavoring, since the base is neutral enough it will disappear into whatever you add it to and just leave a great spiciness behind (still mild enough though that people that don't like "hot sauce" can still eat it). Meanwhile, Tobasco will flavor anything you add it too (which can be good or bad). Tapatio & Tabasco combined are great flavorings (Tapatio gives the initial spiciness & Tabasco gives the lingering heat). Cholula is more flavorful, but significantly milder than Tapatio. Personally, I put Cholula ON things, while Tapatio I put IN things, if that makes any sense.
Tapatio is my everything sauce. I buy the large refill bottles for when I run out. It's my favorite! Also, Tabasco is usually my only option in restaurants and I specifically don't put it on food I'll take home so not to ruin it.
Former southerner here, and up north we have Tabasco and Chalula in every restaurant on the table, but use Frank's on our wings. Never heard of Crystal.
Which makes sense when you think about it. A person really only gets the nickname "Texas" if he moves from Texas to somewhere else where he's the only person people know from Texas. People in Texas wouldn't go round nicknaming each other "Texas" because it doesn't distinguish them from everyone else. Sorta like how names like John Hampton and John Milton and John Lincoln are more common than John London - because lots of Johns moved from little towns to London and took their hometowns for surnames. Meanwhile Johns born in London were likely to stay there and make candles and become John Chandler rather than move to some small town and become known as John London.
As a fellow Texan, I concur. I’ve never had the hot sauce, but I was raised on their BBQ sauce. When I found out it wasn’t even Texan, I never ate it again. Fuh dat noize.
@@hatchhermit77 Agreed, it's surprisingly good I still keep a bottle of Tobasco around, for Bloody Mary's. Nothing else seems quite right. I will say that these days, my default is Siracha, and I tend to use it at nearly every meal. I do wish Matt had included _El Yucateco_ but that stuff is potent - the green is something like 12,000 scoville vs 5000 for Tobasco.
My grandpa was about as southern as it gets. (Macon, GA… played trombone, mechanic, veteran, grew up fighting for scraps of food with his twin brother, married a woman from GA who could cook anything with enough Crisco, fried okra & baked biscuits with the best of ‘em… could fix or build anything by himself… etc) and he SWORE by Tobasco… if you gave the man a bowl of Froot Loops, you can bet the house that he was putting Tobasco on it. That being said, we’re experiencing a bit of a hot sauce renaissance or renaissauce* if you will, and there’s better spicy-bois out there nowadays. RIP Leland-Silas Henderson.
The military for the longest time gave guys Tabasco for their meals an many men and women who have served love it for that reason ... I grew up in a very large military family like my father all my uncles both grandfathers all four great grandfather and most of their fathers served and Tabasco is religion anything else is for the wives
I can’t remember where in Florida I first had Texas Pete’s but I liked it enough to take some back home to Britain with me…along with some Frank’s, Cholula and some Old Bay seasoning, obviously. I’d love to try the Old Bay hot sauce!
I discovered Valentina’s hot sauce a few years back. My kids love it. I’m a hard core Tobasco lover--BUT-it has to be the Tobasco chipotle flavor. I cook with it, and would never eat eggs without it. It’s amazing!!!!
I think Matt is looking at brunch completely wrong he thinks you skip breakfast and lunch for brunch but instead he should look at it as adding a meal in between breakfast and lunch
i fully agree if i am having brunch i have a light breakfast at 8 am then have brunch at 10:30am then have lunch at 1:30 pm..... no need to miss a meal at all
Right! You also need afternoon tea, which does not actually require any tea to be served. Also don't forget bedtime snack. I am firmly in agreement with Hobbits. Six meals is just about right!
I like Texas Pete. When I was growing up, we only had a couple of hot sauces - Tabasco, Texas Pete, and that vinegar stuff with chilies floating in it. Of those choices, my family usually got Texas Pete. So maybe my opinion is simply nostalgic. However I do like all of those other sauces a lot, and I keep several different ones around the house as well as some locally made ones and some imported Asian sauces. Really the only ones I don't care for are the pure vinegar ones, unless it's to spice up a barbecue sauce.
The problem is, Texas Pete won't shine on its own up against a bunch of other hot sauces on a bite of cracker. You use TP when you don't want your sauce to overpower the food you are putting it on with heat or flavor, but you want to make a dish a bit more spicy and salty. IMHO the perfect dish for it is an omelette with lots of cheese, veggies, and meat. You want to taste all of the ingredients, but you also want to kick the flavor and heat up a notch.
As a Buffalonian, I'm glad to see where Frank's placed. That said, Cholula is probably my most used sauce. Anything you put it on gets such a nice Mexican flair.
franks is too salty, and the heat is pants. i tried most of them red hot. xxx hot. it was just a lie in a bottle. frank's red hot, i can't put that hot sauce on anything.
There is NOTHING and I mean NOTHING in the world that is more aggravating at a meal when you ask for Tabasco and somebody tries to hand you Texas Pete!!! And the worst of the worst are people who say, "It's the same thing!" when you tell them to take that shit out of your face and get what you told them to!
@@VIDSTORAGE what do you mean ketchup? There's no tomatoes in it lol. Are you talking about maybe its sweetness? Since it does have some sugar in it which makes it different from other hot sauces
@@attabooii . OK yes ,it has been a long time since I had a bottle ,,it has so much sugar in it that it has a ketchupish vibe being that sugar is the second ingredient in it or even like a cocktail seafood red sauce...It is good .,,nothing wrong with it at all ..
As a fellow person of size, brunch is a meal, it's eaten after early breakfast but before lunch. It's the 4th meal, or some Hobbits call it 2nd breakfast normally consumed around 9am for me. Good luck and God bless.
Food up north is flavorless?!?! I'll have you know, as someone born and raised in the Northeast... You are absolutely correct. So glad I moved to South Carolina. Praise be to southern food!
I'm on the border of KY in ohio south western we like spicy chicken and cincy chili on a hot dog with onion mustard and cheese with hot sauce 😋 and alot of german food
When I was a kid growing up in the suburbs of Detroit 40 years ago, my grandma and a preacher from Detroit called brother Crocker, would run a BBQ pit out of an abandoned parking lot in Pontiac MI. They would take a gallon of Franks RedHot, and warm it up in a big pot, and if you wanted your BBQ extra spicy they would just laddle some of it on your meat. Detroit has a lot of southern roots in the black community that moved up to work in the factories. Grew up with sweet tea, and grits. Corner store food though that factory workers often had for lunch was a bit different than in the south though. Typically it would involve a slice of white bread, a piece of sausage or chicken, and a ladle of Franks RedHot over the top.
Tabasco is great for eggs, and is a solid ingredient to add to some other sauce that you're assembling. . Always have Tabasco on hand. Louisiana Hot Sauce is vinegary, and is good for creamy soups, creamy potatoes, and similar stuff. Cholula is good for a lot of things, but is not a standout. Frank's Hot Sauce is another good all-arounder. I can't remember having Crystal. I always have Louisiana Hot Sauce and Tabasco in my kitchen. The others all kind of blend into a second tier. 2nd tier are more oniony/garlicky. Some have more cumin. Some are sweeter. Some are super hot. None are necessary.
I really don’t care for Tabasco or hot sauces in general for breakfast, but put some green chili based sauce and I’m all over it. Milder heat, but still flavorful for breakfast is how I like it.
Texas Pete is what you grew up eating on those gas station Barbecues that came out of a little plastic tub and were heated up in a steamer. I still put it on a BBQ because it just wouldn't be the same without it. Thanks
Texas Pete will always have a special place in my heart because of the army. Every field exercise and NTC rotation I’ve been on they always have Texas Pete in the chow line. We used to have competitions to see who could steal the most bottles by the end of the field.
Texas pete is phenominal for wings. I know this isnt a Wing base hot sauce episode but def give it another chance with some melted butter and some fried chicken wings tossd in Matt!
Yea Tabasco is my fav. I love to put some rare roast beef lunch meet on an onion roll with Wisconsin Brick cheese. Then add a healthy does of Tabasco. Lets say a REAL Healthy dose! Beef, cheese, onion roll topped off with the unique Tabasco flavor with just the right amount of heat. A real mans sandwich. Good eating my friend!
After always eating Texas pete. They were out recently at Walmart and they sent me Crystal instead. I was blown away I loved it. I will say I thought Texas Pete and Frank's taste the same. Whenever they didn't have Texas Pete at stores I would always get Frank's as a replacement.
Aww man, I love Chulula!! Sometimes you just want a good flavor hot sauce and you don't need a ton of heat. If I want the heat, I'll go for a ghost pepper or Carolina reaper sauce, but Chulula is king of the flavor!
From the time I was a teenager to about 40, Tabasco was my go to hot sauce. After finding out Frank's was used for the Original Buffalo Wings at the Anchor Bar, I tried it and the flavor and the balance of heat won out. I will still use Tabasco if a restaurant has it. Also Costco sells those ginormous two packs of Frank's for a great price.
I'm the weirdo who keeps multiple types of hot sauce on hand for different dishes: Louisiana Sauce - Fried Chicken and general use Tabasco - Chili & Gumbo Cholula - Eggs Frank's - Chicken Wings
Franks for wings Tobasco for oysters & seafood Crystal for everything else Only found out about crystal 6 months ago and love it , to me it’s like one of those cheaper things that the simplicity in its ingredients just works so well , PS I’m from Scotland so have to order it in specially yum !!
Needed the Valentina - same style as Cholula/Tapatio and the spice level is between them too. That's the one you'll actually see in nearly all taco trucks and Mexican run restaurants around Phoenix 😁👍
I actually like Cholula’s other varieties better than the original. They have a green sauce and a roasted sauce that has much more flavor than the original
I’m just starting this video, so idk if this particular hot sauce is represented. But Secret Aardvark is easily the best hot sauce in existence. The perfect blend of flavor and heat.
Chipotle Tabasco is where it's at! You can taste the smokiness in it! If they ever stop making the chipotle tabasco, they'll probably lose quite a bit of business. Because I've gotten SO many people hooked on it that aren't hot sauce people.
I was a bit shocked to not see Valentina show up on this list but Cholula did. I also haven't heard of Crystal hot sauce but might have to give it a try now. Also, I think Texas Pete's was made as 'hot sauce' for Northerners who can't handle heat lol
Valentina for the win. Lots of flavor; it goes with anything savory. I put it in soups and sandwiches and my spaghetti sauce. And it's way cheaper than Tabasco too.
I've got a buddy, Dickie, who carries Crystal in his cooler with his cold beer and Diet Mtn Dew. He literally drinks it straight outta the bottle, no chaser. When he opens his cooler, it's a complete toss-up to anyone secretly wondering which it will be that he chooses. He also wears white rubber boots everywhere, so he's unique, shall we say! :)
Though I haven't tried all of these, I've found that no sauce matches all foods. Consequently, I love Tabasco on red beans and rice, jambalaya, and other Louisiana dishes. Mexican, on the other hand, cries out for Tapatio.
Agree. I've found that breakfast burritos, huevos rancheros or just eggs pair well with Cholula though. The only thing I really like it on is breakfast dishes. Tapatio for all other Mexican/Tex-Mex
Tabasco & Crystal are my two favs. Especially on catfish and coleslaw! We just recently moved 20 mins from Avery Island where Tabasco is located cant wait to go tour it. 😁But I do like Old Bay Hot sauce to add flavor without the heat. Agreed Frank's Hot Sauce is great base for Buffalo sauce.
Let's see, right now in the fridge is a giant bottle of Sriracha, Tobasco, both original (for Bloody Mary's) and the Green pepper sauce, And oh, a bottle of _El Yucateco XX Habenero sauce_ when the rest aren't getting the job done.🌶️👍
@@chefbanjo8139 - just be thankful you only have ONE bizarre, niche thing to be obsessive about. R.I.P. to the rest of us weirdos. You have one Tabasco flavored hill to die on; I have yarn/crochet, pre-raphaelite art, commedia dell’arte, and doctor who. Guess who thinks THOSE are cool and sexy and intriguing? I’ll give you a hint….literally no one. 🤣
@@Miss_Camel Oh, I’m so much weirder than just a Tabasco groupie. I could opine for an hour or more on the art of luthiery, I’ve got a closet full of intricately tie dyed shirts, and I can tell you literally anything you want to know about the Avatar franchise. You’re not weird, you’re unique.
@@chefbanjo8139 - you should find a way to combine your passions….tie die, Tabasco, luthiery…if you were willing to exsanguinate women, you have everything you need to make your own “red violin”! 🤣
Oh man, since you included California hot sauces I was disappointed not to see the original 'Rooster' sauce. Huy Fong is the best, the peppers are always cooked and bottled the same day they are picked. I use it like ketchup.
@@tennesseekayakfishing5691 wise words! Are ya'll also struggling to buy it these days? Had to get Tabasco brand Sriracha the other day as it was all there was. It's good, just not the same.
Nope! The peppers are only in season 4 months of the year. They are mashed and put into barrels to age. They are never cooked. They are then mixed with other ingredients and blended. They are not put into bottles the same day.
I've watched these videos for years and I've never understood why people get so fiesty AND THEN you disrespected Louisiana Hot Sauce!!! ...and NOW I get it. Lmao. "Franks I best" lord help us all.
I can’t believe you ranked Tabasco so much higher than Cholula. I find Tabasco to be one-noted flavor-wise compared to the smoky flavor of Cholula and not any hotter than Cholula. I was first introduced to Cholula at IHOP and every IHOP I’ve gone to has had it. It’s great on eggs.
Cholula's flavor is awesome. That is the Queen, Sriracha is the King for me. Between the two I can make any mediocre meal taste better. If I want more heat than OG Cholula, the Mango Habanero version is also sweet, tangy and has a kick.
We generally have Franks Red Hot, Cholula, Tapatio, Tabasco, El Yucateca both red and green, and, since we live 30 miles from Winston-Salem, NC Texas Pete is required to suit any guests who want to eat locally produced, though I agree, an inferior sauce. Also we keep Sriracha and a Huy Fong Chili Garlic Sauce and on a slightly different slant we have horseradish, wasabi, and ginger. There are also currently a couple of boutique hot sauces, Black Dog Gourmet Chipotle Habanero and a Race City Sauce Works Jalapeno Sour Apple hot sauce that neither my wife nor I care much for, but who can throw away a hot sauce? Crushed red pepper, Chili powder, cayenne pepper, and paprika have places of honor in our pantry. To everything, turn, turn, turn. There is a seasoning, turn, turn, turn. And a time to every hot sauce under heaven. A time for hot wings, a time for oriental, a time for Mexican, a time for Jamaican, a time for a blast of heat, I swear it's not too late.
Frank's, really? Missouri? Crystal is really good, but if you've been in the US Army infantry you gotta go with Tabasco. Bless those folks on Avery Island, LA who make that special sauce that makes MREs edible!
Different hot sauces have different use cases. Old Bay is definitely for seafood. I like a lighter hot sauce for stews like Louisiana's hot sauce. I love Valentina's hot sauce for Mexican or giving chili some character!
i empty a quarter of a jar of texas pete on my rice and steak dish. why texas pete is some people’s favorites is actually for the reason you disliked it. it’s watery consistency makes it less of a sauce and more or an addition or mix. i stain my rice with it and it adds great flavor without affecting texture. most hot sauces are too thick to add to recipes or dishes in this way. that’s not to say it’s incredible tasting, but for heat in a liquid form it’s my go to pick for versatility in the kitchen. not going to overpower the flavors of foods either. sometimes all you can taste is the hot sauce and even when it is good sometimes you want to taste the steak or the chicken and an amazing textured sauce might make everything you eat taste like the hot sauce
I put Tapatio on my Tapatio lol. Try it with some lime juice and salt on watermelon/cantaloupe/mango slices. Also good on eloté (mexican street corn), potato salad and makes a mean mac n cheese or grilled chicken marinade.
Personally I’m a big fan of chalula, it’s great for those days you don’t want anything spicy but can’t go without flavor. Big fan of crystal, franks, and Louisiana also
Someone from up North once asked my dad if he was one of those Southerners that carried hot sauce in their pockets whenever they went to a restaurant like Beyonce and Hillary claim to. My dad just looked at him and said "No. I'm one of those Southerners that would never step foot inside a restaurant that didn't serve hot sauce".
Hillary only puts on that cringy fake accent if she thinks it’ll humanize her in front of potential voters. It doesn’t work.
“set foot”
@@tanizaki From The Oxford English Dictionary from John Palsgrave’s 1540 translation of The Comedye of Acolastus, by Gulielmus Gnapheus: “Steppe not one foote forth of this place.”
1547, by the Earl of Surrey: “Stepp in your foote, come take a place, and mourne with me awhyle.”
Richard Burleigh Kimball’s novel Was He Successful? (1864): “When Hiram stepped foot in the metropolis.”
Chronicles (2004) by Bob Dylan
“I had stopped going down to the Café Wha? in the afternoons. Never stepped foot in there again.”
My only question is why do you hate Bob Dylan?
Ha. Just kidding.
@@tanizaki hmm.
I think you've been owned.
When the north-situated company I work for had fewer workers and a more friendly vibe (i.e., before it started hiring relatives with built-in job security no matter how incompetent or toxic they are), we tried to have "lunch out" once a month. If we were going to the cantina, I'd pack hot sauce bottles from the office fridge into a little metal LUNCHBOX and take them along. I called it "The Arsenal". I would say the consensus favorite was El Yucateco green.
Cholula actually answering with a real person is seriously impressive
❤️
@@dedpoptart true true. I’m just impressed with that level of dedication
Too bad it’s the worst one
Good point. He answered quickly too. Maybe Matt should give them a push to the left for being so customer conscious.
RIGHT?!?! Who DOES that anymore?!?!? Brought a tear to my eye hahah
Can we please get a petition going for getting Matt onto, "Hot Ones"?!! How great would that be??
Matt wouldn't make it past the 2nd sauce. Tapatio is too spicy? Weak sauce.
Not very great given his reaction to tapatio 😂
That would be awesome!
He couldn't do it. Anything with a ghost pepper would put him on his behind.... let alone a reaper.
@amanda nicole I’d have no chance on hot ones…
Louisianan, here, and Crystal is my favorite. It’s the best for adding heat to a recipe without overpowering the other flavors like Tabasco does. We have Tabasco for red beans, oysters, and sunny side-up eggs; Cholula for Mexican food; and Frank’s for wing sauce. We like our variety!
I've heard Crystal is the closest to what KFC offers in their little hot sauce packets. Do you know this to be true?
@@meghoughton562 I can’t help you, my dear, I never eat KFC. I know that Popeyes’ is Louisiana brand hot sauce. I shudder to think where KFC’s comes from…
@@TheNoladrummer I actually have not eaten at KFC in a *long* time, but I do remember those hot sauce packets being surprising delicious. I've wanted to know ever since and when I looked online someone did say it's closest to Crystal. I guess I'll just have to take a gamble and buy a bottle. 😉
Crystal is the best in gumbo too because it doesn’t overpower the gumbo.
Tapatio is the best every day multiple application sauce. I am 64 and have been to 17 different countries and 45 states trying all kinds of hot sauce. Crystal at #2, and Tabasco at #3. There have been some top contenders in Southeast Asia, but all homemade and just a little bit too hot.
As a proud Louisianian, I am humbled and honored that the top three sauces came from my state. Even better is that Frank's and Tabasco were invented within minutes of where I grew up. And to top it all off, I am related to one of the descendants of the man who invented Frank's. God bless you, Matt. You're a good man and you're welcome in Louisiana should you ever choose to visit us.
Indeed. happy Ash Wednesday… or Louisiana recovery day lol.
Same came to make an exact comment… too bad tobacco sauce was not mentioned to be made in Louisiana in this video…. Considering there is an entire island dedicated to making it.
Read the Franks history a little better. Jacob Frank was from Cincinnati and that where it was originally made. The peppers were from Louisiana but made in Cincinnati by Frank tea and Spice company.
Matt - "Flavor is the most important thing!"
/Tries Tapatio
Also Matt - "There is just too much flavor!"
No Frank's is a downer
@@geraldbaker6339 no Frank’s? It won…am I misreading your comment?
Tapatio is delicious af. I’m addicted to that %#?!*
I sure hope there’s nothing bad they put in it xD
Jazzland in New Orleans sold a really good hot sauce. It was very flavorful. Sadly, they are no more.
Too bad they didn't have any real hot sauces like Melnda's Red Savina. Tabasco is just red vinegar, Frank's is watery and IMO,Cholula has the best flavor. I do not trust Matt's taste buds.
"They don't mess around with garlic sauce in Louisiana."
As someone who lives in Louisiana, garlic hot sauce is still fairly popular. Crystal, Tabasco, and Louisiana Hot Sauce company all have garlic variants, and they go incredibly well with many of the dishes down here. (I'm partial to Louisiana Hot Sauce company, just because New Iberia is right up the road)
Who Dat, raise up
In our Spice cupboard we have Louisiana Hot Sauce and Chalula. Haven’t had Crystal in years, but may pick it up next time we in the store. Not a fan of Tabasco, unless popping popcorn. Louisiana Hot Sauce is what I cook with or use it to add to your bowl of Gumbo, Red Beans, Jambalaya.... and so on. We use Chalula on eggs, hashbrowns ya know that sort of thing.
@@blizzgamerchic has to be Louisiana hot sauce on boudain!
Tabasco garlic is the one I like!
@@Barracuda-bi9ft I don’t think they make it anymore, was my fave too!
Just to let you know, my Phil loves you. Hes 10 and yesterday was his birthday. His fave "Bless Your Rank" are the Candy Bars. He was quoting your comments whenever he got a Twix bar, Almond Joy or Milky Way while Trick or Treating tonight. Lol
If you drink a beer with your breakfast at 10 am you're an alcoholic. If you drink a mimosa with your brunch at 10 am you're classy.
Me who's both: 😅
Wait, I'm an alcoholic!?!
If your comparing those two your definitely an alcoholic haha
Brunch isn't until 11.
Your first drink is the remnants of the watered down cocktail you passed out drinking the night before. The ice has melted...it's hydrating. The whiskey is your mouthwash.
Imagine working for Cholula customer service and some guy just calls and confirms the pronunciation of the sauce 😅 and then confesses his love for you.
My wife’s favorite is Texas Pete. I’m definitely rewatching this when she’s in the room. 😝
Make sure you setup a health and wellness check on yourself for 24 hours after she sees this video. Just in case.
@@Tahlmorra bahahaha!!!😅👌🏼👏🏼
Send footage
Your wife is right. All his tops are boring bland pepper and vinegar.
Texas Pete is the GOAT
Crystal Hot Sauce was the only one we ever had growing up. My mom ate it on everything. Cheap Mac and cheese with Crystal on it, is amazing 😘 When your poor but love flavor, Crystal is the way to go 🤣
Nothing quite as good as hot sauce on potato salad.
Crystal is pretty bangin.
My roommates introduced me to Crystal when we were poor college students.. still use it on everything to this day!
Blue box and hot sauce is frigging fantastic
You cannot buy Crystal on the cheap in SoCal.
Matt is just the vibe I need right now.
🍄 🍄
Same.
We be vibin!
Ehreeday!
God bless everyone
@@noonoo4503 what is god?
I'm a Crystal guy, but for Mexican food I prefer El Yucateca habanero sauce or Valentina Mexican hot sauce. My roots are on the Eastern Shore of Virginia (Delmarva is a unique blend of Southern and Northern culture--I grew up eating both pigs feet and scrapple), so I have a special place in my heart for Old Bay seasoning, but their hot sauce just doesn't do it. When we moved back to Louisiana last month, two almost full bottles went in the trash.
I'm slowly rebuilding the hot sauce and seasoning stashes. Fortunately, every store around South Louisiana offers about 600 varieties of hot sauce and 1300+ Cajun and Creole seasoning.
When I served as a Drill Sergeant at Fort Benning, I amassed quite a bit of Texas Pete and Tabasco sauce. We usually got a bottle or two with field chow, so I'd bring a bottle home instead of it going in the trash with everything else. Tabasco has a different flavor than most hot sauces and is good on a lot of stuff (the military put it in MREs for years for a reason), while I ended up tossing 2-3 unopened bottles of expired Texas Pete over the past couple of years.
Frank's is, well, Frank's. Perfect for wings, but I'll stick to Crystal for daily use.
El Yacateco is soo good, if you haven't you need to try the Myan and Black Label Reserve. The Myan has heat and tomatillo flavor great with pork (or anything lol), and the Black label has toasted habaneros which gives it this smokey flavor that is excellent with carne asada or roast chicken.
I fell in love with my guy when he had me discover Crystal. Ok. I was halfway there. That was the deal maker.
He loved me for my Valentina.
@@rustybricks1924 I've not had the Mayan in a long time, I'll have to order some. The green habanero is great & the black is amazing, nothing like it.
agreed on the crystal for everyday use drill sergeant hooah
I grew up in PA Dutch country and LOVE scrapple, except we call it pon haus
I’ve lived in several states and visited many countries as a veteran. One consistent thing a military person could count on when eating “meals refusing to exit” was the bottle of Tabasco. I’m not saying it’s the best, but it did liven up the blandness. After a couple of tours, I ended up in Arizona where my love of spice took off. Many foods are complimentary of certain hot sauces, for example a vinegar base goes well with eggs and taters all rotten. Sriracha on the other hand goes well with Asian foods like Pho and stir fries.
I'm from the South and a navy vet . American , Mexican , and Asian hot sauces are different because they accompany different food styles . I've never eaten MREs during my service , but I see those tiny little bottles of Tobasco at every gun show I've been to . Tapatio and Cholula pair with Mexican food . Sriracha pairs with Asian food . I once put Sriracha on Mexican food and it was terrible. When I buy Chinese takeout I see those packets of hot sauce and avoid them . Their flavor is akin to American hot sauce and doesn't pair with Chinese food . I was stationed in Yokosuka Japan for two years shore duty as an MP and had Liberty in Busan South Korea when I was in the Fleet . Japanese get their hot sauce kick from Wasabi , while Koreans get their hot sauce kick via chili peppers in Kimchee . I've had Liberty in Thailand and their cuisine is ripe with chili peppers . The spiciest dish i had in Thailand was a chicken soup with chlii peppers . When I was in Singapore I ate some seriously spicy Indian Vendaloo curry there . In Busan I ate Bulgogi and Kimchee . The Kimchee was not very hot , but I smelled of fermented cabbage and chillies for a couple of days through my sweat glands . I was a Watch Supervisor in the Combat Information Center of a Guided Missile Cruiser , and Seaman Barnes gagged because of my stench when we left Busan . Thanks for your service , Brother , and I'm glad that I didn't have to survive on MREs and bland sauces .
"I'm a saucy boy, give me all the sauces"
*words of wisdom*
you can run a successful presidential campaign with that slogan! Parodying the Hot Pockets jingle with hot sauces...
*get this man a Nobel Peace Prize*
Tabasco is definitely my favorite, though I'm pretty biased because the place it's made is called Avery Island. Also, Valentina definitely should've been on here. Ask any Mexican and they'll tell you Valentina is better than Tapatio. And they're right. Unlike Tapatio, Valentina is actually MADE in Mexico (more specifically Guadalajara) so it's more authentic
I thought the same thing. Valentina should have definitely been on here.
Valentina is my favorite. And it’s by far the best bang for your buck. I use it on everything
Now I’m upset that it’s not on here
Not sure if anyone has mentioned this yet, but Crystal actually makes an “Extra Hot” version that has a red top. Just like Matt said, original Crystal just doesn’t have quite enough heat but this version rectifies that and maintains the flavor. Good stuff, I put it on almost everything.
Almost huh fake fan put that tihs on everything even cake
Franks you can put that S**t on everything
Crystal to add flavor, Tabasco to add heat
Cholula is my favorite straight up hot sauce, but I use different ones depending on what I'm eating: Cholula for eggs, Mexican food, chili, sandwiches. Frank's is great on wings and pizza, Tabasco or Crystal for oysters.
Cholula is a smoky sauce to me. It’s good no doubt!!
Cholula with lime might be my favorite right now.
I like the green pepper xersion
As an Indian American who spent some of my formative years in the south (resulting in the most confusing accent you’ll hear cause it’s a mix of New York and south…. Try imagining that) this video made me both happy and sad. Happy to see hot sauces, and reminisce when hot sauce was easily available in a restaurant. And sad because in the north people consider chili flakes spicy… resulting in us just eating at home with excessive amounts of hot sauce… side note the best hot sauce I ever got I sourced it from this little shop in Costs Rica- they’d infuse em with some fresh fruits and the HOTTEST peppers and it would just have THE BEST FLAVOR! I’m hoping my life takes me back to the south again because lord I miss the good hot sauce
Tapatio is wonderful stuff. A simple breakfast burrito with Tapatio and some cool sour cream is bliss
Plus I love the Tapatio Doritos
Tapatio Doritos are so good! But hard to find in my area.
@@amberanntnsame! But just had to go to a neighboring city and found them there. Guess I’ll be planning more road trips.
Yes! Tapatío is so hot and so addictive!! Just a couple drops on some plain Lays chips is heaven!
As someone half Mexican I only like tapatio on breakfast foods I can't really stand it on anything else.
"Valentina Black Edition" is my goto when I don't want to use any of my hotter stuff. It's just so damn good.
I was looking for someone else with taste. 😍
I'm here for Valentina, either label.
Valentina is great with anything especially gumbo.
Valentina Black/Extra Hot is one of the best Mexican hot sauces, period. If I want something hotter from that neck of the woods, I'll go with El Yucateco or México Lindo's habanero sauces.
Louisiana, Mexico, India, Thailand
*the four horsemen of the spicepocalypse*
If you really want your dose of spice, start adding Tajin spice to everything...will change your life forever. In regards to Maryland, if you count the Mason-Dixon line as the North-South border, Maryland counts, as it is right below it. Literally called the Old Line State
I adore Tajin !! I use it mostly on my smoked pork chops..but its awesome in anything. I lived in Bangkok for 3 years so most "hot sauces are just nice and spicy, but not what I call Hot!
Tajin is my crack. I put it on everything including fruit. Pineapple, peaches, mango...you get the picture🤣🤣
Yes! Crystal hot sauce from Louisiana is always in my fridge.
It's not an elote unless you douse it in Tajin.
Growing up in Maryland, I quickly learned that all Northerners consider it a Southern state, as it's below the Mason Dixon Line, and Southerner's consider it a Northern state for various reasons, and as a rule Marylanders don't care.
My opinion is that we kind of had the best of both worlds, since we had both grits and scrapple, even back in the 70's. Although I was unaware of how unusual that was at the time.
Being a South Carolinian whose aunt moved to Maryland, I spent several Thanksgivings with her in Maryland. Not much, if anything, about those vacations made Maryland feel "southern," but yeah, for the most part, no Marylander really cares if the state is considered southern OR northern.
I'm from New York and I DEFINITELY don't consider Maryland a Southern state. I don't actually know anyone personally who does.
@@ZeeNastee No one considers them southern. What an insult to the real states.
Yall never been to Southern Maryland obviously, born and raised here. Calvert County and st Mary's County is south as fuck. And I'm here living in Tennessee now.
You could get grits at Saturday Morning Cafe in Baltimore in 2019 if you don't mind a two hour line to get in
Texas Pete is something I use like a ketchup for meats. I have tried most of the mass produced hot sauces and pete is the best. I don't really want my hot sauce to do much more than add a little bit of heat and vinegar. If you want more depth in the flavor then mix in a compound butter with the pete.
To each their own. I personally am the exact opposite lol. I need an overpowering hot sauce if my food sucks. If my food don’t suck then I don’t need any sauce now do I? 😂
I call Texas Pete "FOOD SAUCE" as it can go on ANYTHING that isn't dessert. Pizza, Pasta, Nachos, Fries, EVERYTHING. I love it.
@@mikaelaincase2157 no, fried chicken needs hot sauce no matter what. Texas Pete does chicken a favor by not being garlic nonsense.
If you do chicken and rice try Texas pete on it .... just makes a perfect pair
Texas Pete is the wish version of hot sauce lol, and not from Texas, it's just vinegar with a little cayenne
I'm a 30 y/o Texan who has never liked hot sauce. Tried Texas Pete for the 1st time a year ago and immediately thought "Why didn't I try this brand before? It's great."...and then your comment at 5:43 cut SO deep 😂! You know your sauce sir.
Thank you for amplifying my Crystal echo chamber. Feel like this sauce doesn’t get a lot of love, and even though it took second place to Frank’s, I can’t help but find a sense of validation in you holding Louisiana’s Pure at such high regard!
Same
Louisiana hot sauce is the greatest of all time!!! Yeah I said it!!
I am a Louisiana man born and bread, crystal wins out for me over Louisiana hot sauce, and Tabasco, but… Tabasco has other sauces, that hit the burn my mouth out that I need some times.
@@zeroswat1762 When it comes to Louisiana sauces, at the end of the day, it’s all just cayenne peppers, vinegar, and salt. Some ratios simply work better than others (i.e. Crystal)!
P.S. Hello from the golden state!
I hadn't even heard of it until about a year ago, and I liked it. It's similar to Franks. I prefer Franks as well, but if that's all that was available at a restaurant, I'd be just fine with it. I was pleasantly surprised. I like to mix it up a bit, but Cholula, Texas Pete, and Louisiana all kind of run together for me. They aren't bad, but I'd prefer other brands for sure. Especially Sriracha, be it the original, or other smaller brands.
You described Texas Pete perfectly. Everyone here in NC loves it and when you ask what other sauces they have they never have anything or never really tried anything else. They were just always given Texas Pete and it’s what they stick with. Which it used to be great, but it’s changed a lot over the years.
I'm from Texas and have never heard of the Texas Pete hot sauce.
@@geblankensmith same
its unstoppable on pulled pork
In Texas, he's just "Pete".
It's the base for every recipe I've ever found for East Carolina barbeque.
@@Yashael341 i had many pig pickins during my time at ECU. Texas Pete is a necessity. Cant have enough
Wow Matt, pretty rough on my hometown Texas Pete. I grew up on that sauce. It’s great on our Carolina style hotdogs and our BBQ. We have 3 hot sauces in our house. Texas Pete, Cholula and Frank’s. Always enjoy the Bless your Ranks videos, keep it up Matt!
I'm sorry about your sauce.
It's pretty bad
I too was shocked at the hometown sauce being mocked so harshly. It is, however, not my #1 over all. It has its place on BBQ, burgers, hot dogs, and in high school cafeteria pizza (it needed some kind of flavor). Frank's buffalo sauce is best on scrambled eggs, believe it or not. And tobasco in pimento cheese for an extra kick.
Indeed Texas Pete is the best on hot dogs. And we have a fast food place here that uses it on their BBQ.
@@larrymcclure3842 Cook-Out FTW
I'm from South Louisiana. I grew up on Tabasco, Crystal, and Louisiana hot sauce.
Love them all, and Frank's is so good.
About Tabasco sauce: Tabasco is a specific type of pepper, just like cayenne or jalapeño. That is why hard-core fans are specific.
And The McElhenny Company ages the Tabasco peppers in white oak barrels. That is why it has a specific flavor.
I am so glad you did this video. I now know not to try Texas Pete! 😂
Texas pete is fermented cayenne so its got an interesting taste lol frankly it tastes a lot like Tabasco to me. I don't really have a go to I love to try new ones all the time.
Frank's and Cholula are my top 2, with an honorable mention to Tiger Sauce
What makes Cholula so good is the fact it's nit initially hot but very flavorful. It makes you use it more and the more you use the hotter it gets
I agree 100% on both. Cholula is not a few drops kind of sauce. Its a pour it on sauce with a lot of complex flavors besides hot and vinegar.
exactly i love cholula because i can pour it on it’s not just for some added heat
In NC the table hot sauce everywhere is Texas Pete and there are 3 versions of it all over the joints, seafood, family and BBQ joints.
I'm from Winston-Salem Texas Pete is a staple
Same in Georgia
Love Texas Pete, I put it on everything I can. Of course I was raised on it, I'm from North Carolina!!! Lol
I’m from Louisiana and I never heard of Texas Pete
@@techelife The flavour is good as in good enough and is mild hot and good for people who cannot take it too hot ..I have bought it for many years but I wonder is it as good as it was over 20 years ago ..Maybe it is but it cold be a bit more watered down to shave the cost of making it.. It isa good sauce to build on as in adding more spices to it to make it with more flaovur and a bit hotter ,,
Speaking as a Northerner, Franks is the most iconic brand here, the original used in Buffalo Wings (A Northern Food), and while made in Missouri today, it original was made up north. But Franks is more associated with the North, but picked by a southerner.
As a Southerner, of course ya'll came up with the best sauce, to add actual flavor to your food. ;)
Shout out to cayenne peppers for taking the top two slots though
If it's made in Missouri, it's still made up north.
@@blakerutherford5243 missouri isn't north, it isnt south, it is Midwest.
As soon as he threw shade at Northern food, I was ready for Frank's to win it all. Lol
These were some of the best one liners yet with the winner being, "Sometimes Frank needs a little spank" 🤣
I had moved to Phoenix from Montana in 1986. I was born and raised in Montana. When I moved to Phoenix I thought ketchup was spicy. People in Phoenix thought I was insane. After living there for a few years and my tastes in spicy food matured I liked my hot wings to be tasty and so hot that when you ate them your scalp sweat. A good hot sauce tastes great.
As someone who carries a pint and-a-half of the stuff on his person, I take immense pride in Frank's winning.
I put that shit on everything!
Tapatio is best used as a flavoring, since the base is neutral enough it will disappear into whatever you add it to and just leave a great spiciness behind (still mild enough though that people that don't like "hot sauce" can still eat it). Meanwhile, Tobasco will flavor anything you add it too (which can be good or bad). Tapatio & Tabasco combined are great flavorings (Tapatio gives the initial spiciness & Tabasco gives the lingering heat).
Cholula is more flavorful, but significantly milder than Tapatio. Personally, I put Cholula ON things, while Tapatio I put IN things, if that makes any sense.
Tapatio even has a ramen, for some reason, lol
I always put Tabasco on deviled crab. The heat added a bit of extra to the taste of the deviled crab.
Wise words
@@oldmanjim2376 Tapatio ramen is actually pretty good, too!!!
Tapatio mixed in sour cream makes a nice, quick crema for tacos.
Tapatio is my everything sauce. I buy the large refill bottles for when I run out. It's my favorite!
Also, Tabasco is usually my only option in restaurants and I specifically don't put it on food I'll take home so not to ruin it.
To be frank with you I'm offended that he chose Frank's over Crystal. It just did something to me. But I agree with him on the other rankings. 🤦🏾♀️😆
Me too, crystal’s is my favorite
I wanted Crystal to win even though I'm from Missouri. Decent outcome for me either way I guess.
Agree
Same.
Cholula used to have a cork type seal under the wood instead of the screw top.
Mexican tables serve Tabasco and Valentina’s in the Yucatán peninsula.
Valentina’s has tapatío flavor without the heat. So good
Former southerner here, and up north we have Tabasco and Chalula in every restaurant on the table, but use Frank's on our wings. Never heard of Crystal.
on behalf of texans, i would just like to say that texas pete is not an official texas hot sauce.
Correct. It came from NC, and while that’s my home state, I don’t claim that hot sauce. Basic heat, no flavor.
Which makes sense when you think about it. A person really only gets the nickname "Texas" if he moves from Texas to somewhere else where he's the only person people know from Texas. People in Texas wouldn't go round nicknaming each other "Texas" because it doesn't distinguish them from everyone else.
Sorta like how names like John Hampton and John Milton and John Lincoln are more common than John London - because lots of Johns moved from little towns to London and took their hometowns for surnames. Meanwhile Johns born in London were likely to stay there and make candles and become John Chandler rather than move to some small town and become known as John London.
this is facts!
As a fellow Texan, I concur. I’ve never had the hot sauce, but I was raised on their BBQ sauce. When I found out it wasn’t even Texan, I never ate it again. Fuh dat noize.
As a Texas I don’t think I’ve ever even seen Texas Pete
Tobasco’s Chipotle sauce is my go to “on anything” sauce.
It is amazing. and surprising considering how much I cannot stand regular Tabasco. BTW, their Jalapeno Tabasco also is quite good.
Yes! I’ve abandoned all of my other hot sauces for it
I love their green tobasco.
@@hatchhermit77 Agreed, it's surprisingly good
I still keep a bottle of Tobasco around, for Bloody Mary's. Nothing else seems quite right.
I will say that these days, my default is Siracha, and I tend to use it at nearly every meal.
I do wish Matt had included _El Yucateco_ but that stuff is potent - the green is something like 12,000 scoville vs 5000 for Tobasco.
Considering how trash OG Tobasco is it’s astonishing that their Jalapeño and Chipotle sauces are pretty solid
My grandpa was about as southern as it gets. (Macon, GA… played trombone, mechanic, veteran, grew up fighting for scraps of food with his twin brother, married a woman from GA who could cook anything with enough Crisco, fried okra & baked biscuits with the best of ‘em… could fix or build anything by himself… etc) and he SWORE by Tobasco… if you gave the man a bowl of Froot Loops, you can bet the house that he was putting Tobasco on it. That being said, we’re experiencing a bit of a hot sauce renaissance or renaissauce* if you will, and there’s better spicy-bois out there nowadays. RIP Leland-Silas Henderson.
The military for the longest time gave guys Tabasco for their meals an many men and women who have served love it for that reason ... I grew up in a very large military family like my father all my uncles both grandfathers all four great grandfather and most of their fathers served and Tabasco is religion anything else is for the wives
Salute.
Yep! MRE's in Grenada... little bottle of Tobasco!
I can’t remember where in Florida I first had Texas Pete’s but I liked it enough to take some back home to Britain with me…along with some Frank’s, Cholula and some Old Bay seasoning, obviously.
I’d love to try the Old Bay hot sauce!
I discovered Valentina’s hot sauce a few years back. My kids love it. I’m a hard core Tobasco lover--BUT-it has to be the Tobasco chipotle flavor. I cook with it, and would never eat eggs without it. It’s amazing!!!!
I think Matt is looking at brunch completely wrong he thinks you skip breakfast and lunch for brunch but instead he should look at it as adding a meal in between breakfast and lunch
i fully agree if i am having brunch i have a light breakfast at 8 am then have brunch at 10:30am then have lunch at 1:30 pm..... no need to miss a meal at all
Second breakfast. 😏😏
@@karenmalay3046 exactly
Right! You also need afternoon tea, which does not actually require any tea to be served. Also don't forget bedtime snack.
I am firmly in agreement with Hobbits. Six meals is just about right!
@@karenmalay3046 or Elevenses 😉
I like Texas Pete. When I was growing up, we only had a couple of hot sauces - Tabasco, Texas Pete, and that vinegar stuff with chilies floating in it. Of those choices, my family usually got Texas Pete. So maybe my opinion is simply nostalgic. However I do like all of those other sauces a lot, and I keep several different ones around the house as well as some locally made ones and some imported Asian sauces. Really the only ones I don't care for are the pure vinegar ones, unless it's to spice up a barbecue sauce.
The problem is, Texas Pete won't shine on its own up against a bunch of other hot sauces on a bite of cracker. You use TP when you don't want your sauce to overpower the food you are putting it on with heat or flavor, but you want to make a dish a bit more spicy and salty. IMHO the perfect dish for it is an omelette with lots of cheese, veggies, and meat. You want to taste all of the ingredients, but you also want to kick the flavor and heat up a notch.
As a Buffalonian, I'm glad to see where Frank's placed. That said, Cholula is probably my most used sauce. Anything you put it on gets such a nice Mexican flair.
Frank’s is really good. It’s a little different than what we have here in Texas but I really like it.
What's funny is I prefer Texas Pete Buffalo wing sauce. Ive had Franks wing sauce before and didn't like it nearly as much.
franks is too salty, and the heat is pants. i tried most of them red hot. xxx hot. it was just a lie in a bottle. frank's red hot, i can't put that hot sauce on anything.
Pheonix2215 Do you remember when Frank's used to be called Durkees and it was a little thicker? I'm from Syracuse
There is NOTHING and I mean NOTHING in the world that is more aggravating at a meal when you ask for Tabasco and somebody tries to hand you Texas Pete!!! And the worst of the worst are people who say, "It's the same thing!" when you tell them to take that shit out of your face and get what you told them to!
Louisiana hot sauce is the best and my favorite. It stays consistent and every bottle is great..❤
RedHot is the only acceptable hot sauce for Buffalo wings. Been a fry cook in the Buffalo area, and ate regularly at the Anchor Bar, we know this.
Frank's Hot Sauce....the Boss
Absolutely!
Frank's for Wings.
Tobasco for Bloody Mary's.
Sriracha for everything else.
El Yucateco for when even the regular hot sauces seem kinda bland.
Sriracha not being ranked as a hot sauce is a mental blow I wasn't ready for
I feel the same way about El Yucateco. Maybe what we need is a March Madness-style bracket for hot sauces!
Too much ketchup for a hot suace and not a true PEPPER SAUCE
@@VIDSTORAGE what do you mean ketchup? There's no tomatoes in it lol. Are you talking about maybe its sweetness? Since it does have some sugar in it which makes it different from other hot sauces
@@VIDSTORAGE you probably eat tobacco sauce. So your opinion is trash.
@@attabooii . OK yes ,it has been a long time since I had a bottle ,,it has so much sugar in it that it has a ketchupish vibe being that sugar is the second ingredient in it or even like a cocktail seafood red sauce...It is good .,,nothing wrong with it at all ..
As a fellow person of size, brunch is a meal, it's eaten after early breakfast but before lunch. It's the 4th meal, or some Hobbits call it 2nd breakfast normally consumed around 9am for me. Good luck and God bless.
Exactly! Its the meal in between breakfast and lunch. Its a whole nother meal
with a beautiful name like that, where are you from?
@@lenbuckholtz2740 - len, jeannie seems to be "playin' possum" on ya'. i think ya'll are distant cousins.
Making brunch an additional meal is a positive way to look at it ! For me it's one less meal because I combine breakfast and lunch.
@@LacyLane1050 Then your doing it wrong. Step up your meal time game.
"Texas Pete, aka Red Water"
FINALLY SOMEONE SAYS IT
You need to do the whole line of tabasco sauces! The regular tabasco is no where near the best one they have.
My fave is original Tabasco sauce but Chipotle comes a close second with jalapeño beeing third. I even use it on fries
@@cheifreal 100% agree. That chipotle sauce on char grilled oysters is out of this world!
The original was best compared to a spicy douche in a cook-off...but no complaints about the jalapeno variant...
My favorites are the jalapeno and especially the habanero
Food up north is flavorless?!?! I'll have you know, as someone born and raised in the Northeast...
You are absolutely correct.
So glad I moved to South Carolina. Praise be to southern food!
This is mostly true.
I’m from PA if that’s north. I love my spices, seasonings, and hot sauces. Anytime I cook it will not be flavorless
I'm on the border of KY in ohio south western we like spicy chicken and cincy chili on a hot dog with onion mustard and cheese with hot sauce 😋 and alot of german food
So sorry for you 😞. My mother and grandmother were both awesome cooks so our Northern food always had lots of flavor.
@@LacyLane1050 Sorry but I don’t trust Yankee taste buds what’s flavorful.
@@anndeecosita3586 That's ok Ann. You do you 🙂
When I was a kid growing up in the suburbs of Detroit 40 years ago, my grandma and a preacher from Detroit called brother Crocker, would run a BBQ pit out of an abandoned parking lot in Pontiac MI. They would take a gallon of Franks RedHot, and warm it up in a big pot, and if you wanted your BBQ extra spicy they would just laddle some of it on your meat. Detroit has a lot of southern roots in the black community that moved up to work in the factories. Grew up with sweet tea, and grits. Corner store food though that factory workers often had for lunch was a bit different than in the south though. Typically it would involve a slice of white bread, a piece of sausage or chicken, and a ladle of Franks RedHot over the top.
Tabasco is great for eggs, and is a solid ingredient to add to some other sauce that you're assembling. . Always have Tabasco on hand. Louisiana Hot Sauce is vinegary, and is good for creamy soups, creamy potatoes, and similar stuff. Cholula is good for a lot of things, but is not a standout. Frank's Hot Sauce is another good all-arounder. I can't remember having Crystal. I always have Louisiana Hot Sauce and Tabasco in my kitchen. The others all kind of blend into a second tier. 2nd tier are more oniony/garlicky. Some have more cumin. Some are sweeter. Some are super hot. None are necessary.
I'd just rather not have eggs without Tabasco lol
I really don’t care for Tabasco or hot sauces in general for breakfast, but put some green chili based sauce and I’m all over it. Milder heat, but still flavorful for breakfast is how I like it.
Only time I reach for Tabasco is for pizza and Greens
Texas Pete is what you grew up eating on those gas station Barbecues that came out of a little plastic tub and were heated up in a steamer. I still put it on a BBQ because it just wouldn't be the same without it. Thanks
Valentino is a fantastic daily sauce, but I also really like Crystal. May have to try Frank's Red Hoty now, I always avoided it because of the ad's.
I think Matt killed his tastebuds with this one lol. There is no world in which cholula is ranked that low (and no way tobasco is above cholula!)
Cholula isn't hot sauce, though. It's just sauce.
Tabasco is number 1. Cholula is missing the tangyness of the vinegar, and a good hot sauce needs to be tangy
A yes Tabasco is better than Cholula there's a reason it has as large of a brand as it does
It doesn’t need to strip paint and taste like a salt lick to be A hot sauce. Cholula is the best hot sauce, bar none.
Cholulah is my go to for eggs, freakin delicious on an omelet or over medium eggs
Texas Pete will always have a special place in my heart because of the army. Every field exercise and NTC rotation I’ve been on they always have Texas Pete in the chow line. We used to have competitions to see who could steal the most bottles by the end of the field.
Texas pete is phenominal for wings. I know this isnt a Wing base hot sauce episode but def give it another chance with some melted butter and some fried chicken wings tossd in Matt!
I agree! I just said the same thing in another comment.
if it has to be added to food to be good enough...then ain't that good
@@abbie_joanthat’s literally the point of hot sauce
@@abbie_joan yeah you're looking for something to cover up poorly seasoned food rather than giving it a small lil kick and zap to enhance.
Yea Tabasco is my fav. I love to put some rare roast beef lunch meet on an onion roll with Wisconsin Brick cheese. Then add a healthy does of Tabasco. Lets say a REAL Healthy dose! Beef, cheese, onion roll topped off with the unique Tabasco flavor with just the right amount of heat. A real mans sandwich. Good eating my friend!
After always eating Texas pete. They were out recently at Walmart and they sent me Crystal instead. I was blown away I loved it. I will say I thought Texas Pete and Frank's taste the same. Whenever they didn't have Texas Pete at stores I would always get Frank's as a replacement.
Aww man, I love Chulula!! Sometimes you just want a good flavor hot sauce and you don't need a ton of heat. If I want the heat, I'll go for a ghost pepper or Carolina reaper sauce, but Chulula is king of the flavor!
Maryland is called the Old Line State as its on the Mason Dixon line.
From the time I was a teenager to about 40, Tabasco was my go to hot sauce. After finding out Frank's was used for the Original Buffalo Wings at the Anchor Bar, I tried it and the flavor and the balance of heat won out. I will still use Tabasco if a restaurant has it. Also Costco sells those ginormous two packs of Frank's for a great price.
I'm the weirdo who keeps multiple types of hot sauce on hand for different dishes:
Louisiana Sauce - Fried Chicken and general use
Tabasco - Chili & Gumbo
Cholula - Eggs
Frank's - Chicken Wings
Franks for wings
Tobasco for oysters & seafood
Crystal for everything else
Only found out about crystal 6 months ago and love it , to me it’s like one of those cheaper things that the simplicity in its ingredients just works so well , PS I’m from Scotland so have to order it in specially yum !!
Crystal should be number 1 because its good on everything Franks is a wing sauce only for me
i was today years old when i found out old bay had a sauce
They also now have a vodka. Do with that information what you will.
Needed the Valentina - same style as Cholula/Tapatio and the spice level is between them too. That's the one you'll actually see in nearly all taco trucks and Mexican run restaurants around Phoenix 😁👍
Late but just had to say spice level depends on the label cause the black label has a nice kick
I actually like Cholula’s other varieties better than the original. They have a green sauce and a roasted sauce that has much more flavor than the original
Same with Tabasco. The varieties are infinitely better.
@@aliwantizu Tobasco’s green pepper sauce and chipotle sauce is where it’s at!!
I totally agree. Their "Herb and Garlic" sauce is probably the best store bought sauce I've ever had.
Their original is good but their green pepper is gold
The roasted sauce is freakin' excellent
I’m just starting this video, so idk if this particular hot sauce is represented. But Secret Aardvark is easily the best hot sauce in existence. The perfect blend of flavor and heat.
Chipotle Tabasco is where it's at!
You can taste the smokiness in it!
If they ever stop making the chipotle tabasco, they'll probably lose quite a bit of business. Because I've gotten SO many people hooked on it that aren't hot sauce people.
Bless Your Brunch is literally the best name ever for a restaurant where you would take your mom on Mother's Day.
As an Ok State fan, I appreciated the "I'm a man, I'm 40!!" 😂
What did Matt have before filming this, he had way more energy than he normally does at the start of these videos. Matt you ok dude?
I think I slept for 8 hours the night before
@@alostrich Woah, I thought you were an impersonator account. But I checked out your channel and you are actually Matt
I was a bit shocked to not see Valentina show up on this list but Cholula did. I also haven't heard of Crystal hot sauce but might have to give it a try now. Also, I think Texas Pete's was made as 'hot sauce' for Northerners who can't handle heat lol
I have 3 liters of Valentina in the pantry.
Agreed. Valentina and Cholula are the absolute best hands down. Texas Pete is flavored spicy water lol
Valentina for the win. Lots of flavor; it goes with anything savory. I put it in soups and sandwiches and my spaghetti sauce. And it's way cheaper than Tabasco too.
I've got a buddy, Dickie, who carries Crystal in his cooler with his cold beer and Diet Mtn Dew. He literally drinks it straight outta the bottle, no chaser. When he opens his cooler, it's a complete toss-up to anyone secretly wondering which it will be that he chooses. He also wears white rubber boots everywhere, so he's unique, shall we say! :)
Haha.. I can drink these too a d if you have a sore throat, runny nose just drink some hot sauce. Tell him to try 100% pain
Though I haven't tried all of these, I've found that no sauce matches all foods. Consequently, I love Tabasco on red beans and rice, jambalaya, and other Louisiana dishes. Mexican, on the other hand, cries out for Tapatio.
Agree. I've found that breakfast burritos, huevos rancheros or just eggs pair well with Cholula though. The only thing I really like it on is breakfast dishes. Tapatio for all other Mexican/Tex-Mex
Tapatio is my all time favorite sauce. It’s so good! But I will agree that it doesn’t go right with everything
My favorite is actually Tabasco GREEN variety. I’m a rebel. 😂
I prefer Tabasco green as well 👍🏻
Same here. It’s great on fried seafood.
Brunch= wanting a tasty meal between breakfast and lunch. Because some of us are bottomless pits and just want food and extra meals
Brunch for when you slept through breakfast and can't wait for lunch. 😋 😆
@@stevenroetzel4470 lol yes that too
Tabasco & Crystal are my two favs. Especially on catfish and coleslaw! We just recently moved 20 mins from Avery Island where Tabasco is located cant wait to go tour it. 😁But I do like Old Bay Hot sauce to add flavor without the heat. Agreed Frank's Hot Sauce is great base for Buffalo sauce.
Yeah for Frank's!! That's always been my favorite because of the awesome flavor and tolerable heat level. Years ago it was called Durkees.
The only two bottles I have are ranked 1 and 2. I prefer Crystals, but Franks has it's purpose, and that's wings.
Mix 75% Crystal and 25% melted butter and try that as your wing sauce.
Let's see, right now in the fridge is a giant bottle of Sriracha, Tobasco, both original (for Bloody Mary's) and the Green pepper sauce,
And oh, a bottle of _El Yucateco XX Habenero sauce_ when the rest aren't getting the job done.🌶️👍
Yup Frank's is buffalo sauce to me.
I’m gonna be honest, I’ve toured the Tabasco factory twice, and I own a pretty good bit of merch, including boxers. They’re, like, really comfy.
I personally appreciate anyone who is a super geek/Stan of a really niche thing for no apparent reason. You do you!!! We all have our things.
@@Miss_Camel I feel seen, I feel valid.
@@chefbanjo8139 - just be thankful you only have ONE bizarre, niche thing to be obsessive about. R.I.P. to the rest of us weirdos. You have one Tabasco flavored hill to die on; I have yarn/crochet, pre-raphaelite art, commedia dell’arte, and doctor who. Guess who thinks THOSE are cool and sexy and intriguing? I’ll give you a hint….literally no one. 🤣
@@Miss_Camel Oh, I’m so much weirder than just a Tabasco groupie. I could opine for an hour or more on the art of luthiery, I’ve got a closet full of intricately tie dyed shirts, and I can tell you literally anything you want to know about the Avatar franchise. You’re not weird, you’re unique.
@@chefbanjo8139 - you should find a way to combine your passions….tie die, Tabasco, luthiery…if you were willing to exsanguinate women, you have everything you need to make your own “red violin”! 🤣
Oh man, since you included California hot sauces I was disappointed not to see the original 'Rooster' sauce. Huy Fong is the best, the peppers are always cooked and bottled the same day they are picked. I use it like ketchup.
Agree, but it’s probably because it’s moved out of the sauce world and into the condiments genres. And it wouldn’t have even been a fair fight.
@@tennesseekayakfishing5691 wise words! Are ya'll also struggling to buy it these days? Had to get Tabasco brand Sriracha the other day as it was all there was. It's good, just not the same.
Cock sauce is pretty shitty. Its just trendy
Opinions are like arse holes... Everybody has one.
Nope!
The peppers are only in season 4 months of the year.
They are mashed and put into barrels to age.
They are never cooked.
They are then mixed with other ingredients and blended.
They are not put into bottles the same day.
Frank's is by far the best hot sauce today. I don't find myself agreeing with alot of your ranks but this one I fully approve.
I've watched these videos for years and I've never understood why people get so fiesty AND THEN you disrespected Louisiana Hot Sauce!!! ...and NOW I get it. Lmao. "Franks I best" lord help us all.
I can’t believe you ranked Tabasco so much higher than Cholula. I find Tabasco to be one-noted flavor-wise compared to the smoky flavor of Cholula and not any hotter than Cholula.
I was first introduced to Cholula at IHOP and every IHOP I’ve gone to has had it. It’s great on eggs.
You gotta try the range of tobasco their sweet and spicy is Bomb 💣 😋
Cholula's flavor is awesome. That is the Queen, Sriracha is the King for me. Between the two I can make any mediocre meal taste better.
If I want more heat than OG Cholula, the Mango Habanero version is also sweet, tangy and has a kick.
Tabasco tastes like straight cleaning solution. The spice tastes like it's very slowly killing you
We generally have Franks Red Hot, Cholula, Tapatio, Tabasco, El Yucateca both red and green, and, since we live 30 miles from Winston-Salem, NC Texas Pete is required to suit any guests who want to eat locally produced, though I agree, an inferior sauce. Also we keep Sriracha and a Huy Fong Chili Garlic Sauce and on a slightly different slant we have horseradish, wasabi, and ginger. There are also currently a couple of boutique hot sauces, Black Dog Gourmet Chipotle Habanero and a Race City Sauce Works Jalapeno Sour Apple hot sauce that neither my wife nor I care much for, but who can throw away a hot sauce?
Crushed red pepper, Chili powder, cayenne pepper, and paprika have places of honor in our pantry.
To everything, turn, turn, turn. There is a seasoning, turn, turn, turn. And a time to every hot sauce under heaven.
A time for hot wings, a time for oriental, a time for Mexican, a time for Jamaican, a time for a blast of heat, I swear it's not too late.
You are definitely ready for Matt's indiscriminate home visitations (aka, hysterical home invasions )
@@HappyLife693 Yep! And he'd be welcome, too.
Excellent! Love that song!
Crystal really is a wonderful hot sauce. After seeing your video we tried it for ourselves and we really enjoyed it. You have a very good taste Matt!
It replaced redhot for me when I tried it
Frank's, really? Missouri? Crystal is really good, but if you've been in the US Army infantry you gotta go with Tabasco. Bless those folks on Avery Island, LA who make that special sauce that makes MREs edible!
Different hot sauces have different use cases. Old Bay is definitely for seafood. I like a lighter hot sauce for stews like Louisiana's hot sauce. I love Valentina's hot sauce for Mexican or giving chili some character!
Exactly! I have different hot sauce choices for different foods.
i empty a quarter of a jar of texas pete on my rice and steak dish. why texas pete is some people’s favorites is actually for the reason you disliked it. it’s watery consistency makes it less of a sauce and more or an addition or mix. i stain my rice with it and it adds great flavor without affecting texture. most hot sauces are too thick to add to recipes or dishes in this way. that’s not to say it’s incredible tasting, but for heat in a liquid form it’s my go to pick for versatility in the kitchen. not going to overpower the flavors of foods either. sometimes all you can taste is the hot sauce and even when it is good sometimes you want to taste the steak or the chicken and an amazing textured sauce might make everything you eat taste like the hot sauce
Low-key I want Phil from Chohula to see this.
Tobasco is my go to sauce but I do love Frank's.
I love hot sauces, and I try lots of different stuff, but I ALWAYS have a bottle of Crystal or Louisiana in the pantry.
I put Tapatio on my Tapatio lol. Try it with some lime juice and salt on watermelon/cantaloupe/mango slices. Also good on eloté (mexican street corn), potato salad and makes a mean mac n cheese or grilled chicken marinade.
Personally I’m a big fan of chalula, it’s great for those days you don’t want anything spicy but can’t go without flavor. Big fan of crystal, franks, and Louisiana also