What's your favorite 'survival' sauce?

I use Tabasco more than any other. My personal favorite is called Fighting Cock. The picture on the front is of two roosters fighting. I bought it at a gun and knife show. Excellent flavor with the perfect amount of burn. Good thread.
 
dawsonbob said:
Okay... but what is it? I can't read the label.
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Thats red rooster man! Sriacha or something like that.... A fave of mine.

I like the green tabasco ALOT, but the red rooster is tops.

I have tried ALOT of hot sauces...Some good, some not. I like flavor, not just heat.
 
I'll be going to the store in the next few days, and it'll be on my list. I'm always on the lookout for great sauces.

Thanks, guys!
 
I'll throw in another endorsement for Sriracha. It's a SE Asian chile sauce with garlic, salt, and sugar in it. Righteous stuff...but I've never taken it backpacking as it comes in big bottles as pictured above.
 
I absolutely love a sauce I used to get on my rotations into Ecuador. It is called Indio Bravo. Not too hot, pretty mild, but the taste is outstanding. I don't go there any more, but I would just to get some more of that stuff. Thanks for the thread, now I'm sad. :(

Anybody here been to Ecuador and know what I'm talking about?
 
Wow, I had no idea Sriracha had such a following. I grew up with the stuff. My grandma cooked with it, my mom cooks with it, I cook with it. It was always the ubiquitous flavor in stir fried veggies or 'shrooms. We also used Sambal sauce. It's similar to sriracha except chunkier and hotter (part of its chunkyness is due to the addition of the chili pepper seeds).

Anyways, Garlic Cholula on fresh fried fish is pretty much my death row meal right there.
 
I LOVE hot sauce. My wife is always giving me grief about how many bottles we have in the fridge. I put it on just about everything I eat- except for cereal. :D

My favorite these days is Cholula- that stuff is killer! It's not really "spicy" per se, but it has a great flavor, and goes well on everything. Cholula on pizza= a delight! Cholula on burritos- a match made in heaven!

I like Sriracha, Tapatio, and all of the Tabasco flavors as well. The Chipotle Tabasco is great. I've been getting into visiting the local hispanic grocery, and trying out the things our friends from south of the border don't usually share with the gringoes. Good stuff! That mole sauce- mmmmm. And dried peppers- oooooh.
 
moonwilson said:
I've been getting into visiting the local hispanic grocery, and trying out the things our friends from south of the border don't usually share with the gringoes. Good stuff! That mole sauce- mmmmm. And dried peppers- oooooh.
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That is where I found this stuff:

elyu.jpg


It is killer. Look out though, the brown and red are too spicy for non-seasoned saucers. Still not too hot though -if you are into it.
 
Tabasco, makes anything taste good.

Yesterday we ran out of hot sauce, I promptly fixed that by putting peppers in a 40/60 solution of white vinegar(60) and water(40) and a pinch of salt.

Tangy, not much more than that... unless the peppers come out in the sauce.

I think I'm going to try making my own hot sauce, should be a safe endeavor with so much vinegar.

Just think, fresh jalapeño sauce, maybe some roasted cherry bomb pepper sauce.

Next summer pepper plants, I don't know if I should use heat to extract the oils from the peppers faster or not, gonna take some experimentation.
 
tabasco all the way. Though I will admit I like the flavor of Dave's Roasted Garlic, and HGuy fong Siracah a lot, I carry a mix of garlic powder/lemon pepper/old bay around and the tabasco in the smaller bottles just packs best.
 
Sriracha is my general go to hot sauce, tapatio and tabasco are pretty close too. For anyone interested in asian style cooking, a good chili oil is invaluable, though not as portable i guess..
 
Skimo said:
Tabasco, makes anything taste good.

Yesterday we ran out of hot sauce, I promptly fixed that by putting peppers in a 40/60 solution of white vinegar(60) and water(40) and a pinch of salt.

Tangy, not much more than that... unless the peppers come out in the sauce.

I think I'm going to try making my own hot sauce, should be a safe endeavor with so much vinegar.

Just think, fresh jalapeño sauce, maybe some roasted cherry bomb pepper sauce.

Next summer pepper plants, I don't know if I should use heat to extract the oils from the peppers faster or not, gonna take some experimentation.
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everclear is your friend for extractions.... :thumbup:
 
i like the green tobasco sauce and sriracha.

i actually prefer carrying an all spice mix like the coghlans one when i go out. i can season alot of different things in different ways :D
 
Hate to jump on the band wagon but tabasco is my number one, can't imagine eating eggs or pizza with out a shot of Avery Island's finest. Chris
 
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