- Blair's death sauce: quite spicy and a really nice habanero flavour
- Mad dog 357: VERY spicy. Great for when you just need to pump the spice level. One drop will make your dish spicy, two drops very spicy, three drops sweating and hiccups
this post was submitted on 13 May 2025
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Smokin’ Ed’s Unique Garlique. Garlic makes everything better, and this sauce is both tasty and really hot at the same time.
I like High River Rogue. Not super hot (relatively speaking), somewhat sweet, fruity. I like it because it’s flavorful and an unexpected twist on what’s usually just a vinegar-plus-angry-pepper shelf.
Trappey Joes
Excellent cayenne hot sauce.
Melinda's Ghost Pepper sauce. Hot and delicious, available at the supermarket near me
Pepper Palace has a Cinnamon Habanero sauce that tastes like a really good BBQ sauce. It's amazing
Every pepper head should know: Scoville ratings for hot-sauce are bullshit.
Most sauces simply list the Scoville number for the pepper in the sauce, and never actually get the sauce rated. This leads to people thinking they can tolerate much higher ratings than they can. And encouraging them to try stuff that will lead to a bad experience.
"Ultra death sauce"...
Yeah, the name... I'm not sure what's wrong with people naming chili sauces. Also, it's pretty inaccurate as I am alive and well.
Anyway, for me it hits a good balance between being proper spicy and a rounded taste.
Queen's Majesty has a coffee & habanero sauce that is incredibly delicious, best I've ever tasted
Gochujang and Sriracha's version of chili garlic sauce
We are pepper sauce soul mates, lol. Those are both my go-to sauces.
Grace Hot Pepper Sauce. It has this tangy, buttery flavour and a nice amount of heat that accentuates food without melting your face.
I think they use a few different peppers in the mash as while it has a little of the apricot fire Scotch Bonnet taste to it, as you'd expect from a Caribbean brand with a bunch of Scotch Bonnets on the label, it's not the predominant chilli flavour here. I think the mash gets slightly fermented too due to that buttery taste the sauce has.
Before the pandemic it was 50p for an 85ml bottle, I miss that. £1.50 for the same size bottle still feels like a rip off.
Edit: just looked Grace Hot Pepper Sauce up as I've been thinking about it all day now since making this comment, and their website says the peppers used are a blend of Habanero and Cayenne in the mash. So my tasting apricot fire is likely a placebo from the image on the label, lmao.
I was going to buy some based on your description, but it's more than twice £1.50 here in Canada, $13.99 for two bottles.
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Best I can find locally is Enconas Carolina Reaper sauce but I will say it's nowhere near hot enough to justify that name imo. Always a bottle of Sirracha handy as well.
i love yuzu kosho, most brands are fine. i'll put it on anything remotely asian. panda express gets the yuzu kosho. instant ramen gets the yuzu kosho. homemade gyuudon gets the yuzu kosho. plain white rice gets the yuzu kosho. its so good
I love spicy olive oils infused with chilis
Scandinavian Gold from PepperPalace. A lot of Pepper Palace stuff is good.
I used to use Franks or Franks Buffalo sauce in everything. It’s not very hot but has excellent flavor.
Now you made me go count: I have 7 different ones on the counter plus 5 in the fridge, more if you count horseradishes and spicy mustards (probably the empty bottle in recycling doesn’t count). I love the home made one, the chili crisp, and the dragon sauce, but my best answer to the question has to be Mellissa’s because I have so many of their flavors. They’re all a little different: maybe sriracha is good with one food but too sweet for another. Maybe I want to taste that Louisiana flair on my shrimp but that chili can stand up to reaper sauce
Elijah’s Xtreme Ghost Pepper. Incredible flavor and the right amount of heat for me
Home made version of Marie Sharp's with more smoke.
There's a smoked habanero they put out at one point-- not sure if it was a limited run or not but it had a pretty decent smoke taste
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Dirty Dick's. Besides the obvious, being able to say "Hey, lemme put some dirty dicks on your taco," and the like, the stuff is phenomenal. It is not for everything, like, say, a Tapatio would be, but I use it most of the time.
Dirty Dick's is a sweet heat, and they kill it in both departments. Nowhere on the bottle do they advertise how many Scoville units, because it's silly. They created a sweet yet spicy sauce that is perfect for pulled pork, or beef/chicken tacos, pretty much anything in the tex-mex spectrum (the texmextrum, if I may).
I have yet to try it with Asian or Indian fare, and I won't even begin to speculate, because I am far from some culinary genius, I just follow recipes well.
So yes, allow me to shill for putting dirty dicks on your food.
Mexico Lindo Habanero is my latest favorite.