Favorite HOT Sauce?

Brothers of Briar

Help Support Brothers of Briar:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Fast killer leftover dinner #43.

Two small red potatoes, nuke for 3 1/2 minutes. Cut into chunks.
Roast turkey ripped off the leftover Thanksgiving turkey.
Heat a large fry pan, sauté pan or wok…add avocado oil.
Dump in the potatoes and turkey pieces, spread out to fry.
Flip and stir often to get it evenly crispy, etc.
Add Sauce Bae to taste and toss to spread sauce evenly.

If you like curry on stuff like this…try the sauce!

the stuff:

SAUCE BAE Skinny Habanero Hot Sauce - With Pineapple & Turmeric.​



  • B64BB75B-9267-4905-B2EC-6BCEF00612BB.jpeg
    56 KB · Views: 76
Here’s another successful trial recipe combining leftovers and hot sauce.

Gingery Mango Dressing

1. Put a buncha leftover dressing into a microwave safe bowl. Cover.
2. Nuke it for one minute (varies according to amount).
3. Dressing will now be “fluffy” instead of a big wet blob.
4. Mix lightly with a fork…add a fair amount of hot sauce…continue tossing to mix.
5. Cover and nuke for + or - one minute again.
6. Sample and adjust sauce to taste.

I used Pickapeppa Gingery Mango - not red & not smooth…but very flavorful.

Note: they make half a dozen different sauces. This one is unique in that it doesn’t have a peppers in it! Loads of flavor…no heat. Good for cooking & for my wife.

Personally, I rarely use hot sauce unless I'm making Mexican cuisine. My older daughter and my younger daughter's husband will put hot sauce on almost anything, so I always keep some in the house.
Right now I have Tabasco, Frank's, Louisiana, and El Yucateco Habanero. My daughter will shoot the stuff all over scrambled eggs and hash browns at breakfast. If I did that, I'd have a daylong heartburn. Yet, I do enjoy a fiery horseradish cream sauce with beef.
I'm still a "Texas Pete" and "Cholula" guy, although I do enjoy the Original Pickapeppa on my greens!!People gift me other hot sauces; I'll use'em but seldom ever buy them!! FTRPLT
Interesting to me is that there are so many different types or styles of hot sauce…Louisiana, Mexican, Tex-Mex, Jamaican, California…then add many specific Central and/or South American countries…like Belize (Marie Sharp’s)…then there’s a whole host of Asian versions, many based on chili oil. I imagine that anywhere hot peppers grow there’s an indigenous hot sauce.

OK…late breakfast scramble…two nuked and chunky cut red potatoes, leftover chopped butterball turkey breast, two organic free range brown eggs…all fried in organic avocado oil…no seasonings. Eggs fried separately, to one side. A side of Grand Central Como toasted and slathered with organic salted butter.

Two sauces blobbed onto my oversized plate for dipping and smoshing.

In honor if Carlos, who recommended these as being his favorites for FLAVOR oriented as opposed to heat focused…

The Pepper Plant Original California Style Hot Sauce​

The Boulder Hot Sauce Company Smokey Serrano​

Carlos is spot on with these. Very little heat…certainly accessible to anyone. Loads of smokey (etc.) flavor along with the salt and vinegar. I’ll replace these once they’re empty. Thanks Mr C.


My most recent trip to the store (initially I wrote “my last trip to the store” but it sounded pretty ominous so I changed it) I came upon a small end cap display of Rose City Pepperheads jelly. One was garlic and onion…meh. The other was Double Dare. Hmmmm. Why not? That was a few days ago. In the interim I learned this specific jelly was awarded first place in the 2017 Scovie Awards for hot and spicy condiments & meat sauces. They ranked the heat factor of the jelly in their top tier. Oh oh.

So today I dug out some very plain water crackers, a little brick of Philadelphia Cream Cheese and said jelly. My brief analysis is “Mmmmmmmmmmmm”! Sure it’s peppery but I used just a little and the cream cheese cuts the burn quite a bit. But it really is lovely stuff. Must be a mom n’pop operation cause they’re hand poured and what’s available rotates according to what batch they’re doing. It says there are red peppers, yellow peppers & mango peppers in there. Not very soecific.
Here’s some fun to go along with your morning scramble…Marie Sharp’s Habanero Sauce…from Belize. A great bright mild sauce…hand chopped carrots, chopped white onions, natural vinegar, select red Belizean habanero pepper, freshly squeezed key lime juice, hand harvested snowy white sea salt and fresh garlic. Almost as great as the sauce itself is the back story of Marie and the growth of her company. So, there are MANY varieties to choose from. I want to try the Mango Habanero next.

Anyway, check out the link…

Ahhh. Nice. Made right here in Portland. Super popular locally.
Yeah - I was staying with some friends in Portland and that's how I first tried it. They had it out in the morning with scrambled eggs and I immediately loved it.
I've tried many hot sauces but I buy Valentina both regular and Extra Hot by the liter.
Any one here familiar with Thai PRIK BON? Not a sauce but dry ground cooked Thai red birdseye pepper flakes. I don't always have enough Thai peppers around so I've used dried red chilies and arboles to good effect. Best to do the cooking outside ! ! !
I've tried many hot sauces but I buy Valentina both regular and Extra Hot by the liter.
Any one here familiar with Thai PRIK BON? Not a sauce but dry ground cooked Thai red birdseye pepper flakes. I don't always have enough Thai peppers around so I've used dried red chilies and arboles to good effect. Best to do the cooking outside ! ! !

Absolutely. I made a steak fry tonight with tri tip starting with yellow onion & mushrooms. When I added the steak pieces I dumped in a bunch of Sauce Bae (loaded with turmeric and a little Habanero). When the sauce hit the oan it steamed up and volatilized the sauce…got a lung full of hot steamy Habanaro steam. My oh my. Not again any time soon.
This morning with eggs & toast…Cholula Sweet Habanero Sauce and Yellow Bird Habanero Condiment (hot sauce).

The Cholula was very good, medium spicy, but too sweet for the eggs. The Yellow Bird was a bit more spicy and did the eggs proud. It’s a melange of habanero peppers, carrots, and tangerine.

I’m liking the thicker carrot based sauces…often with onions or garlic or ginger maybe plus fruit puree. Not so heavily salted. Big on flavor.
Eggs…scrambled…left side Cholula Sweet Habanero…right side…Secret Aardvark Original.

The Aardvark has the win. Spectacularly unique Caribbean/Tex Mex hybrid made with, are you ready? Fire Roasted Tomatoes, White Wine Vinegar, Carrots, Water, Yellow Onion, Habanero Chili Pepper, Mustard, Organic Cane Sugar, Salt, Modified Food Starch, Garlic, Sunflower Oil, Herbs And Spices.


We know that Amazon prices are set by vendors and can jump all over the place. Here’s a heads up…act quickly…

Franks Hot Sauce (Sweet Chile) TWELVE OZ. SIZE! $2.83 delivered!!!

PS: looks like ALL of Frank’s sauces are under $3 / 12oz.

Louisiana or cholula for taste, tobasco for heat. I recently tried a green cholula, on a breakfast sandwich and was very surprised at how good it was. The jalapeño sauces taste sweet to me.