Valentina hot sauce > Sriracha

My new favourite:

There is a different sriracha I buy at whole foods that is much better than the "rooster" brand.

No "Whole Foods" near me -- I may be slightly grateful for that, as a foodie, since I already spend too much time in pursuit of tasty ingredients.

Yeah man. Valentina is my jam.

Comparing Valentina to sriracha is like comparing burritos to Vietnamese salad rolls. Similar but totally different things.

No one hot sauce is enough. You NEED them all. Cholula, tapatio, Sriracha, Valentina and yes even Franks.

Well, all but Tabasco. I hate that E36 M3.

Cholula and Sriracha are what grace my food.

My fridge is never without Cholula or Sriracha, but that is far from it. Currently there are 7 other hot sauces, jalapeno ketchup and habanero BBQ sauce, besides the two go-tos. There are simply far too many interesting choices to only have one type your whole life. Like cars, or....uh, let's say just cars.

I have a bottle of Valentina extra hot; it is very good. Also, pretty cheap.

Grizz wrote: Cholula and Sriracha are what grace my food.

We can be friends.

This is my jam right here: Good and hot, but very bright and fresh tasting. Killer with a runny egg on a breakfast sandwich.

It's also super easy to make a fresh green hot sauce: puree a bunch of jalapeños, serranos or green habaneros with a bit of white vinegar and salt, and a touch of water for the right consistency. Leave that in a jar at room temp for a few days to get a little age on it, and you've got some good eating.

I'm not a big fan of regular Tabasco (it has its place, namely on cajun/creole food) but their Chipotle sauce is pretty killer, especially on cheap pizza.

Sriracha, while delicious, has a pretty assertive flavor of its own, and sometimes it just doesn't play well with others, in my opinion.

When my habanero crop comes in this year, I'm going to make some hot honey with honey a friend of mine produces. Well, his bees do the production, but he does the bottling.

z31maniac wrote: There is a different sriracha I buy at whole foods that is much better than the "rooster" brand.

I've never heard of it.

There's a Trader Joes Sriracha, too. I found it to be comparable to the Huy Fong stuff. The TJ dragon sauce is a bit runnier and more garlic forward than its predecessor. I find the heat level to be about the same.

Either way, we burn through way more Sambal Oelek than any other sauce in this house. I can't fully enjoy eggs without it.

I agree that one cannot have too many hot sauces. But Valentina has moved to the "go to" spot ahead of sriracha. For now.

I prefer Tabasco to Frank's . . .

I like my sauces to have flavour, not just heat however.