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OMG I had forgotten that commercial.
Also microwave, velveta?. ACK!
Ok so what I tend to do is use it for basic chip dip, nachos, etc. Mix with fresh diced cilantro and lime.
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Cholula is great for “everyday” hot sauce needs. Eggs, burgers, burritos, quesodillas, etc.
I’ve got a fair collection of hotter sauces, and the “crazy” stuff isn’t really worth the effort in my mind. I think the hottest I’ve got is Da’Bomb (featured on hot ones).
My favorite Hot hot sauce for wings is Bravado “Black Garlic and Carolina Reaper” It’s hot for sure, but not crazy top-end. I usually mix it with some Franks and some melted butter before tossing the wings. But a very smoky hot. I got it at World Market.
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Theres this local stuff I get called “That stuff” and it is amazing. I put it on wings and tacos for the most part. Its like a spicy taco sauce almost but it goes great on wings.
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Habanero Tabasco.
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You know a fantastic hot sauce that hasn’t been mentioned yet?
It’s on the pricy side but…
https://smile.amazon.com/TRUFF-Hotter-White-Truffle-Sauce/dp/B09GF1WHYW/
The truffle flavor is delicious and makes you crave more and more and more. The reason for going with the “Hotter” variety is that the original White Truffle Truff was even milder than the regular Truff Hot sauce, which puts it below even Frank’s and Louisiana. So, if you like your hot sauce only slightlier spicier than ketchup, regular White Truff would be fine, but the “Hotter” White Truff provides similar heat to sriracha and is incredibly delicious.
The Hotter Black Truff is also good, but it’s a bit earthier and slightly more subdued. Still delicious though. Some may actually prefer the black over the white, but so far, everyone who has tried mine prefers the white by at least a small margin.
okay than what is the shu of pepper x?
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3.18 million. 
Glad i didnt have to get far for this take 
Also Franks buffalo sauce. Good stuff. Perfect on a chicken cheesesteak.
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Id tell you how to make real actual Tabasco, but my wife would kill me.
And dont feel like having a law suite for giving away the companies secret.
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I really dig this one.
Jersey Barnfire ‘Indian Summer’ Hot Sauce, Carribean Style, Mild, World Champion, Notes of Turmeric, Paprika, Curry, 5oz
https://www.amazon.com/gp/product/B086TW6DPT/ref=ppx_yo_dt_b_search_asin_title
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yes that is correct that is what i meant by 3 million. most people wouldn’t know 3 million from 3.18 million on shu scale so i just rounded down.
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i had da bomb nuts. they were really good. i ate the whole tin. in ONE sitting.
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I was referring to the sauce it self, not the pepper in which it is derived
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Sriracha for Asian foods, aka more vegetable or sweeter based, or Franks for more Americanised foods, which go better with the sour sort of vinegary bite. But for things like sandwiches or burgers, it already has the condiments like ketchup, mustard, or a light amount of mayo, hot sauce as well makes it mushy and drippy. In those cases, I like to add pickled jalapenos, to give it a nice hot crunch.
I don’t like super spicy foods where the heat is the only notable thing on it. I like the heat to accompany or accentuate the flavor of the food, not to BE the flavor of the food. If a food is so spicy I am trying to finish it fast to avoid the burn, its too much.
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It depends on what I am having .
Asian food sriracha. For Eggs Tabasco .For Fries I like Cholula or Tapatio added to my ketchup .
For chips or mexican food I like a brand that is licensed by a local restaurant chain .
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There’s this local place in Texas called Fuzzy’s (If you know you know, the best nachos on Earth).
They have a hot sauce called Butt-Burnin’ Sauce. It’s SUPER good.
TORCHBEARER GARLIC REAPER SAUCE
Unbelievable flavour. Anyone who is a fan of chilli needs to try this.
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Sriracha is my favourite hot sauce. Apparently, there’s going to be a shortage of Sriracha, impending.
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