I'm suprised you didn't try any sriracha it's one of the best but it will likely be alot hotter than any of those, and please save yourself from going any further than that, some of these hot sauces like mad dog 357 and the hotter ones can give people who are not use to serious hot sauces some ptsd. Also little tip mix some honey with sriracha it is so good sweet and spicy!
@@widowmaker7831I ate mad dog once. I put on the normal amount that I would usually put on my food. Let me just say, instant regret. And I like hot sauce. I like ghost pepper I like Carolina reaper. But this sauce, good Lord. I ended up drinking a gallon of milk, eating ahead of iceberg lettuce, eating a tray of ice cubes. And I spent the rest of the day in the restroom at work. My husband took it to work with him, and didn’t tell anybody how hot it actually was. Somebody was laying in the bathroom floor crying. That’s some hot shit.
LMAOOOOOO Adam you're soooooooo funny. Those are the hot sauces you'll find on every kitchen table in the US, especially in the South. You want HOT SAUCE...get the DA BOMB Hot Sauce. The ones that you just tried are like drinking water compared to DA BOMB😂😂😂😂😂😂😂
lol these are baby hot sauces.. I just add them for a small bit of zest on my eggs in the morning lol.. we gotta get you on the first we feast hot sauces!!!
My assumption of Britain and British food as a whole has always been based on the saying "The British Empire Conquered the world for spices and proceeded to use none of them."
I mean, it's kinda true? 😆 Reality though, all those spices they sent back were for the ultra-wealthy. The poor and working class couldn't afford them, so they ate whatever they could get, which was usually bland but filling. My assumption is that a lot of what Brit's eat, like beans on toast, is comfort food that reminds them of childhood, which came about from parents not having much but wanting to make sure that their children went to bed full.
Until the year 2010, flavor was still illegal in Britain. Up till then, they were only allowed to boil food. Most of them still can't handle anything stronger than salt.
I am a person with fairly low heat tolerance. I was raised by a family that did a lot of Irish cooking on one side and a lot of Italian cooking on the other. And, while I can feel the heat, Cholula, Siracha, Tabasco... all these sauces are pleasant. Maybe a 3 from me at most. I can't treat them like ketchup like some of my friends can but I do enjoy them. The maximum limit on my spicy tolerance is when someone put 2 or 3 birds eye chillis into a dish. I nearly died but it tasted so good that I finished it.
The hot sauces you are trying are considered "mild" by most American standards. I believe the reason you experienced such intense heat is because you applied WAY to much sauce on each chicken nugget. Hot sauces are meant to complement food. Not overwhelm the foods natural flavor. Might i suggest the Franks Red Hot or the Texas Pete sauces, mixed 50/50 with melted butter. Then douse your chicken nuggets in that mixture. Absolutely delicious 😋!
Exactly. These are probably the most popular because they are the most mild, widest appeal. You would be hard pressed to find a hot sauce more mile than these in the US.
@@seanrosenau2088 Oh, it is! That's the exact mixture I use on my homemade Buffalo wings, and it's absolutely delicious. A 1:1 ratio is a nice balance of heat and flavor, but you can add more butter to tone down the spice if so inclined.
Best marketing slogan of all times, even better than "Where's the beef!?!" Heck, I bought a bottle just so I could put it on everything. Ever eat lime Jell-O with hot sauce on it?
😂 Hahaha! Oh man, I knew you were in trouble when you thought Cholula was spicy!! 😂 That's what we use when we just want flavor and a tiny bit of heat.
I live about 10 minutes from Avery Island where Tabasco is made. They have a tour you can pay to take and shows how they make the hot sauce. They explain how they grow and pick the peppers and how they ferment etc. They have a shop with tabasco ice cream too lol.
Haha, those are all mild hot sauces by American and Mexican standards. Those are just for the average person that like a slight spiciness. I remember in the Navy, we had Texas Pete on the ships. The chicken was always so dry, we smother it in Texas Pete. The thing with hot sauces is, if you never or rarely do use them, they seem really spicy. If you use hot sauces a lot, you eventually need hotter and hotter and hotter. You actually get kind of a high from eating spicy stuff, because it causes dopamine to be released, which is you body's natural happy drug.
If you're struggling with these, you probably want to avoid any actual hot sauce. Here's how to tell the difference: the ones that are actually hot, which you will probably want to avoid, come in smaller bottles (typically, no more than four fluid ounces), because you don't need that much of them. You can also judge the spice level of a food by asking the people who eat it a question: "What do you do when you eat something that's too hot for you?" If they talk about drinking water or about their tongue burning, the stuff they eat isn't spicy at all, and you can definitely handle it. If they talk about milk, the food might be a little spicy. The people who eat the medium-grade stuff will typically talk about eating rice or bread (because it absorbs the capsaicin and thus gets it out of the mouth entirely, rather than just spreading it around). If you ask someone this question and they start talking about aching dry sinuses, the stuff they eat is actually hot for real.
Insane sauce from zaxbys is crazy hot for me but it’s delayed what’s funny to me is I can kinda handle it but the weaker nuclear sauce I can’t because it’s like BAM you shall feel the pain of a melting face
We put hot sauce in everything. Grits? Hot sauce. Turnip greens? Hot sauce. Eggs? Hot sauce. Ham sandwich? Hot sauce. Every Mexican restaurant has a bottle of Cholula tableside; every Soul Food restaurant has Tabasco alongside the ketchup, salt and pepper. I legit know more than a handful of people that keep travel-size hot sauce bottles at their desk at work. It also makes a great umami seasoning in things like stews, soups, chili, meat loaf, etc. One of the best seasoning combos in the world is the hot sauce/Worcestershire sauce combo. It's the American Southern equivalent of the awesome Chili Oil/Fish sauce combo.
@@seanrosenau2088 Depends. If you're just adding salt n pepper, something like Tobasco is good. If you add cheese to the grits, I recommend Sriracha or something like it.
Adam, Cholula is what we put on breakfast tacos! It's mild. And Crystal goes on anything Cajun or Creole. You need to build up a tolerance. And Tapatio is TAP-a-tee-ohh Really, really good on Tex-Mex. Crystal is my favorite because it goes really well with seafood and we're right on the coast. I cover shrimp tacos with it. It doesn't hang around and burn your throat either.
2:32 cajun with an iron stomach here, this entire line up is amateur hour and one time when i was absolutely plastered i drank an entire bottle of the texas pete
As an oregonian i cant do anything beyond mild spice without a nice 16 ounce glass of milk lmao. Were basically the british of the US with the only difference being we have flavor in our food (god bless good old chili and cornbread, yes i know its technically southern but its quite common here)
Spice tolerance is something you aquire, not something you innately have. Just eat spicy foods more often, start small and slowly ramp it up. Find peppers you really enjoy the flavor of, its not all about spiciness.
for me peppers is all about taste. i dont eat jalapenos because i dont like the taste but i can eat habaneros just fine. stuff thats spicy to the point that theres literally no flavor besides ouch is also a no for me
@@spiritualhouse2 my favorite is El Yucateco, the red one. Can't eat the green or brown one, lol. And the "phonies" like Frank's "Hot Sauce..." just gets your food wet. 😅
Where I used to work there were Mexicans actually from Mexico and they used Cholula and Tapatio when at lunch. Some of the Caucasian guys would ask them if they could use some of it. It was great, everybody treated each other like family.
Yep raised on cholula in a partial Mexican household. And been carrying around a bottle since high-school 20 years ago. And always willing to share if people want some.
Adam ask’s how do we eat that stuff after the Tabasco and my reply would be every day love making my own snd the range from hot yellows up to the reapers and ghost and dragons and Pequin etc etc chili head gnome
That’s a very decent selection of beginner hot sauces that you can find basically everywhere in America. I love spicy food and go for something hotter, although I still enjoy most of those you have. Not everyone here enjoys spicy food and would refuse to eat those, so congratulations for making it through them all. Some of those are Mexican style and some are from southern states in the USA. I prefer the Mexican styles, but you might enjoy the more vinegary ones on fish and chips. I put hot sauce on basically everything I eat, so go nuts and experiment. Cheers mate.
Of the sauces you tried: Cholula is good on street tacos to add a bit of moisture and mild heat. It works OK on omeletes with a Southwestern bent. Tobasco, one of the oldest Lousiana hot sauces, I typically used only on breakfast egg dishes with runny yolks, or to add a little spice to gumbo. Texas Pete(made in North Carolina) is a "Louisiana style" hot sauce, similar to the bottle of "Louisiana" brand and "Crystal" hot sauce. I prefer "Cajin Chef" brand of Lousiana hot sauce made in St Martinville La. Tapatito is in the same family as Cholula. (Valentina also) Cholula is best on breakfast tacos (every gas station in Texas has them made in store) and they'll have a bottle of one of those brands for your pouring pleasure. The BBQ sauce you showed? Not familiar with the brand. If you want hot, you should check out Yucatan style brands of Mexico or even some Jamaican sauce made with Scotch Bonnet peppers.
I think you're referring to El Yucateco, great flavor and heat variety that brand has. I am recently into Zaaschila Salsa Guacamole & Habanero, Marie Sharps Smokin' Marie(milder version is Smoked Habanero), and my all time favorite Tahiti Joes Ahi of Volcano, good heat with so much flavor packed in.
Crystal, Tabasco, Texas Pete, Tapatio, Cholula, and the Louisiana hot sauces are all really normal sauces to be on tables in diners and restaurants all across America. Those are all a bit more vinegar forward, and it pairs well with breakfast foods, like eggs and sausages. Franks is also incredibly well known and used on wings a lot. Valentina is also another good sauce if you like the Cholula or Tapatio. All are pretty mild.
The assumption in the US is that England conquered much of the world for spices, and never use them. You did miss a very popular hot sauce, Huy Fong Sriracha, Red Rooster Sauce, which is sometimes in short supply in the US.
Those are some good sauces. I've taken to just carrying around my big shaker bottle of Slap Ya Mama around with me when I go out to restaurants. Dry spice is a nicer beast than some of these low to mid spice hot sauces.
Being a southern granny these are mild, however I do use tabasco sauce with buttermilk to marinate my chicken fried bread it and fry, the mildest hot sauce I know of is Valentinos, it has a quite lovely flavor
I have a single shaker bottle of a home mix of ground dried peppers - I just wrote "HOT" on the bottle. No one else in the house can even open it. This is a house where we treat "hot" picante sauces as beverages, and use that Louisiana brand a quarter bottle in a meal for three. Believe me, you just barely touched the surface on the heat scale.
This review kinda helped to add some perspective for me. I watched the video last night and then realized this morning, while I was eating breakfast, that I literally cover my boiled eggs in Frank's Red Hot. I never really thought about how much I use, because I usually just apply hot sauce until my food is spicy enough, but yeah...I guess we do like hot sauce on just about everything!
Cholula is my favorite. Our grocery store, Kroger, had about 30 bottles (smaller ones) on the clearance aisle and I bought every single one of them. I figure I will not have to buy hot sauce for a while. I will take a small bottle, a stick of real creamy IRISH butter and put them in a crock pot with chicken wings. Once they are done, I will cover with lemon-pepper and broil in the oven for about 5-10 minutes. They are the best wings ever. When I was 14 I began working at a steak house in my local town. I would buy those cheap frozen pizzas, Totinos. They would have specials 5 for a $1 (this was 1982). I would put the Louisiana hot sauce on them.
I love Cholula on avocado toast too. Really brown toast, a thin scrape of mayo, avocado slices, a little thin sliced tomato, Everything But The Bagel seasoning, an over medium fried egg on top and a ton of Cholula. It's so good.
Really miss those 5 for a dollar! My husband and son love those as a quick snack. 3 for $5 just shows how messed up things are getting. I saw where the 10 most both items were compared prices in 2020 and 2024 and the average was a $60 increase! If things don't change we are going to be in real trouble. We got to vote the DEMONS out! Bad words over more expensive everything is not a hard choice.
I discovered Franks hot sauce in 2005 when I was in the navy and my ship ordered a bunch of franks right before we were heading out on a 6 month deployment and everyone was complaining "what the hell is this franks stuff, why didn't you get some texas pete?!". Three months in, we ran out of our six month supply of Franks! The supply department ordered a bunch of Texas Pete and we were all, "wtf is this Texas Pete sh!t! why didn't you buy more Franks?!" I mostly use Franks but I've also become a fan of Cholula and Tapatio. I also have a bottle of the taco bell hot sauce but I mostly just use that when I make home made taco's just because I've always loved the flavor of taco bell's hot sauces on taco's. When you find a hot sauce that you like and start to add it to everything you eat, you'll build up a tolerance for the heat and it will become more about the flavor that it adds to the food you are eating and less about the heat it brings.
I just got home from work. Starting tomorrow, here in my small home town, is our annual Pork Festival. All the food vendors are setting up. I thought of you because of all the fair food that will be available. And here you are, trying the hot sauces. 😁 Just remember, it burns going in....and going out. Light a candle in the WC tomorrow. 😂
Medium hot sauces warms the mouth, it has a bite to it. Mild hot sauces has no kick to them, keep eating hot sauce and you'll become accustomed to them.
The difficulty is that “hotness” ends up being very subjective because your body adapts if you have capsaicin on even a semi regular basis. To my Mom, adding black pepper made a dish hot. Then I married a man who was majorly disappointed when his stomach forced him to stop eating Chinese red-peppers like candy. The top of my tolerance threshold is the point where he can barely taste the feel the heat. So unless you can find the sauce placed somewhere on a Scoville chart, it’s a gamble.
@@foltztrav Some things the extra vinegar adds to but I agree shouldn't be the always go to. Why you need at least a few different ones on the shelf at all times.
I put hot sauce on my eggs every morning here in Michigan U.S.A. I switch the types of pepper sauces so I don't get bored. For example Valentina is about the same heat as Texas Pete, Franks and Louisianna but different flavor profile.Most of those sauces that you tried are very similar being made from fermented cayenne or tabasco peppers. Peppers are a base so acid neutralizes them.
These are the sauces Americans actually eat regularly. You’ll find one of these at every restaurant in America. Cholula on your eggs for breakfast is so good!
If you want your body to build up an affinity for spicy peppers (basically the chemical capsaicin), look up the Scoville scale, and start by incorporating the mile peppers first into your food. As your body gets used to tolerating each level in the mild peppers, you can move up each level of the Scoville scale. Most people find that the jalapeño is the transition from mild peppers to spicy peppers, and the ghost pepper the transition from spicy peppers to the super spicy peppers (basically any pepper that rates at 1 million and above on the scale).
By incorporating peppers into your food, and building up a tolerance to peppers is how one is able to tolerate spicy, or hot pepper, sauces. I grew up eating peppers, or chilies in some parts of the world, and love to try all sorts of peppers and hot sauces. Hopefully you try more hot sauces and peppers in the future.
Good start! These are almost daily use across the US. So if you aren't good at hot sauces these are definitely a good place to be, they are extremely popular for a reason. If you are going to challenge yourself start with New Mexico Green Chile or Red Chile sauces, sauces heavy on Jalapeño flavors, or Cayenne pepper flavors. If it's an extreme challenge go no higher than Habanero pepper flavors. If it says ghost, scorpion, Pepper X, or reaper avoid at all costs, even seasoned pepper eaters can only barely tolerate those and have been known to come with warnings if you have heart, or breathing problems not to consume them.
This was fun! Everyone has a different tolerance for heat, but you can build up your appreciation by eating more. The fact that you were willing to try so many is great! Cholula is my go-to for eggs and breakfast burritos, Texas Pete and Franks Red Hot are good on just about anything. Tobasco is my personal favorite of all of them, especially the Green jalapeno and Smoky Chipotle ones! Those are lower heat, you might have an easier time with them. Don't let anyone bully you by saying "it's not hot!" or "get some real sauces". Not everyone appreciates the same thing. Try a bunch of things and find what YOU like. You'll end up putting more and more on once you start to appreciate the flavor. Also, don't drink water. You want beer, or half-and-half cream. Dairy and Alcohol beat the burn.
I am from South Louisiana and Tabasco is made there. It is natural. Only three ingredients, Tabasco peppers, salt, and vinegar. No food coloring present. Use only a few drops on food. There is a special video on Tabasco and the McLeheny plantation on Avery Island Louisiana. You care so funny and handsome.
I love them for how simple they keep it. I also love how dedicated the owner is towards breeding the perfect pepper. If there’s any sauce I keep on hand it’s tobasco
Nowadays, since like early 2000s, Ninety-eight percent of the peppers used to make Tabasco Pepper Sauce are grown elsewhere-in Central America, South America, and South Africa.
At work, me and another guy was known for our buffalo chicken dips. One day we compared recipes to find out we both used Franks Hot Sauce in our buffalo chicken dips. The competition between us was over because we basically produced the same dip. 😂
Louisiana here.. we love our Louisiana hot suce and tabasco sauces. We also apply it to meats and leave it over night to marinate. The vinegar in hot sauce breaks down proteins in the meat, making it more tender once cooked. You should try red devil hot sauce and devils spit bbq sauce
These are table sauces in the U.S. These are the ones you’d be ok with everyone having access to. Sauces with true heat are in places you’d have to ask for, or you’d have to purchase them yourself from specialty shops. There are some restaurants that have sauce bars with legitimately hot sauces on them(I.e. California Tortilla), but those are few by comparison.
No Adam, you DO NOT want to try the hot sauce challenge. I've seen people who really, really love VERY hot peppers & hot sauces go to tears trying to get through that hot sauce challenge. As for who can eat that stuff, my husband can, I simply cannot deal with it. I like a hint of spice but I also want to enjoy the flavor. Milk is good for your stomach when it comes to very spicy stuff but if you want to kill the heat rapidly drink a carbonated beverage like beer or soda. The capsaicin level in hot peppers is where the heat comes from. Capsaicin is an oil like substance which will basically coat your mouth and tongue. The beer or soda will cut through that "oil" and wash it away. Capsaicin is also used in ointments to relieve muscle pain. To give you an idea...I grow Habanero peppers [100,000 to 350,000 Scoville Heat Units (SHU) ] for my husband to eat. When I go out to pick them I wear latex gloves so the oil does not get on my hands.
Habenero has a bitter taste which I don't like. Ghosts have a better flavor, but are much much hotter. I do wear gloves to process ghosts and NC reapers for canning.
so, you take the Frank's Red Hot bottle, slow heat and wisk in a stick of butter and you have genuine Buffalo Sauce. I know it's odd outside US, but we then take it and heavily dip it in either ranch or blue cheese. Typically the ranch is slightly diluted (milk) because it's mixed in-house. Bottled stuff is too thick and chunky, can be offputting. When the ranch is smooth and creamy, that's when it's perfect.
From Seattle and I am dying rolling on the floor laughing. To compare it to UK food I’ve had, I was in London and was determined to have local food. Even the waitress looked at me like like I was insane. I’m sorry… it was some of the worst, blandest stuff I’ve ever had. My travel friend lived in Surrey for years. He warned me… you really don’t want it. Thanks for this video. I swear by one from Panama… it was suggested by clerks at a place with over 500 hot sauces. The employee’s favorite. It’s called D’Elidas. I don’t like pain in food, but love this one. You’ll survive… maybe.
What I'm saying is. Pour the size bottle of Louisiana hot sauce, that you just showed, into a pot, then put a stick of butter in the pot. Low simmer so not to burn it. Once butter is melted and steam is rising, it's finished. Dip or coat the chicken wings. Your welcome. 😁
With the exception of the barbecue sauce, I have eaten all of the various brands of hot pepper sauces that you have tried. All of them are very good to myself. Tabasco Hot Pepper Sauce should be applied sparingly at first (several droplets on various meats and vegetables; I like putting some on the top of grilled cheese sandwiches and hash browns to give them more flavor), until you get more used to eating it over time. Some hot pepper sauces have a lot of vinegar in it, in order to save money for the manufacturer. Frank’s Red Hot Sauce is more thicker, and is more mild in the “Medium” and “Mild” flavors, and is more suitable for cooking entrees and main course meals. My favorite hot pepper sauce is Cholula Hot Pepper Sauce. It is a thicker sauce, like Frank’s Red Hot Sauce, but has the hot pepper flavor of Tabasco Hot Pepper Sauce, without being overpowering like Tabasco can be.
As a native of Louisiana, I am proud that 3 out of 10 sauces you tried were from my state! However, Chrystal is the weakest of the three, by far. Tabasco, the one you had the strong(est) reaction to, my parents had a bottle of it that fermented from red to brown. Normally, that means it went bad and you should throw it away but my dad, true to form, smelled it to make sure it really went bad. He started gagging because it got HOTTER. Shortly afterward we realized that 5 drops was enough to perfectly season a small stock pot of gumbo. Made your head sweat, eyes tear up, the works. We tried to replicate it again but, it never worked. Nevertheless, even Tabasco is not the hottest sauce in our state. For context, it's actually in restaurants alongside the ketchup packets because it's seen as a standard "hot" condiment.
Krystal hot sauce is great with scrambled eggs. Just do mix 3 eggs, a little milk, some shredded cheddar cheese, some salt, some ham, and krystal hot sauce in a small amount. The result is an awesome scrambled eggs that will not over power you with spice but still have a decent flavor.
The type of heat has everything to do with the pepper used. A Ghost pepper starts off mild and builds and never seems to stop building. It tastes nice. like a Nacho chip, but in a short time and it can soon become more than many can handle. A Carolina Reaper is like the Angel of death coming to take you away from the word "go". Most of those sauces use jalapeno which tastes great but is really not much on the hot scare. FWIW, My Doctor recommended I use Texas Pete or Tabasco instead of salt (High BP). I love it on my eggs in the mornings.
My assumption whenever a British person says something is spicy, is that it's not actually very spicy at all. Like it could be regular black pepper lol. In the US a lot of us use these sauces regularly, they're part of the condiments set out at every table at a diner. We put hot sauce on our breakfast. That is a hilariously large bottle of Cholula though 🤣 Cholula, Tapatio, and Tabasco are the ones you'll usually see out on a diner table where I live.
For context, Tabasco and TexasPete are the two most likely to be found in southern refrigerators. The other sauces you had are more common to be found in restaurants or at family gatherings. For example the Tapatio is often used in Mexican restaurants. While Louisianan hot source is more something you'd see at a low country boil or in a Cajun's home. Normal people don't eat Cajun food on the regular LMAO
I worked at Garner Foods (Texas Pete) for 6 years. It is actually pretty mild. But the pepper grinding room was like walking through pepper spray. It definitely opens up the sinuses.
The funny part is none of those brands are hot. They are all mild to medium. Try some ghost pepper or Carolina reaper sauces. Hell even habanero is hotter than those.
It’s all good man. It’s about what you enjoy, not the level of heat you can stand. I’ve done the one chip challenge, but I don’t ENJOY stuff that hot. I tend to reach for something milder on a regular basis. If you eat that stuff regularly, you become desensitized to it. There are people who like to eat super hot peppers and have to avoid hot stuff for a month or so to bring the burn back. I think a lot of it is mindset. There was a test done once that said people who like spicy things don’t feel any less from their pain receptors than people who can’t take heat. It’s probably just having it in perspective and an endorphin rush from eating it. I’d consider most of these fairly mild. Just seasoning like salt or pepper. Most of the ones you tried are very similar. Made from Tabasco cayenne chilies and vinegar. Tapatio will be different, as will the Taco Bell sauce. I’ve never had the bbq sauce. You could go on the hot sauce Reddit for a good challenge list for where you’re at. For me, I have some sauces that you wouldn’t be able to get, but of the ones you probably can, Secret Aardvark is pretty good. Especially on pizza. I also like beesting honey and habanero on chicken. I find sweet helps balance the heat. You can also buy the hot ones line up if you want to do a challenge people are familiar with. Dave’s Total Insanity is the hottest one I’ve tried personally. I think it’s just extract, though.
Frank's Red Hot is IMO the best all around hot sauce. Mixed with butter, it's the trad wing sauce. I mix it with catsup to dip my cornmeal fried catfish. And a few drops added to chicken salad or egg salad really perks things up. I use a little to spice up my chili recipe, too. Their motto is "I put that sh!t on everything!"
I do miss the old Verde(the new one is nice but you only get it with select items or you must pay per packet, granted they're 2X-3X a normal one)but it is still in grocery stores but not the restaurants.
lol those are hot sauces with training wheels. you want hot? Try Torchbearer Hot Sauces, Garlic Reaper or Son of Zombie. their super hot but still taste good. My partner and I keep one of those big bottles of Chalula Chipotle 🤤🥰
Very good accurate selection of typical hot sauces you find in North America but these are all relatively mild and for normal everyday table use. You can develop a tolerance quickly and find yourself handling much hotter sauces in no time. Tabasco makes habanero and scorpion pepper sauces that are fantastic, and I would only call those medium haha. Just gotta work your way up slowly to the big leagues.
I find reactions from people to hot sauces like those hilarious. I barely even register those as spiced let alone spicy and seeing people react strongly to them just is the funniest thing ever to me
The stuff that you tried is what they put on the table at Mexican restaurants here in the US. It's mild enough that almost anyone can handle it. I can drink the stuff out of the bottle. Try some "Bubbah's Butt Blaster", "Rectal Rocket Fuel" or, my favorite, "You Can Bite a Hog's Ass if You Don't Like Our Garlic Habanero Sauce" (the actual name). They're amazing, but they're hot even for me.
If you've ever had Buffalo sauce, which I know is over there, it's literally half franks red hot sauce and half melted butter. Definitely try making some! Also, yeah, these are very mild for most people in the US. We consider the Taco Bell sauce really mild, even the hot variety, it's what kids eat really young all across the country. The Tapatio and Cholula are great as well and are eaten everywhere, and especially by Mexican families and can be found in most restaurants, even breakfast places as they are common on eggs for breakfast!
Most people don't think about how much Mexican food has changed our diets. We are routinely exposed to hot foods and don't even think about it. People across the pond know of it, but it's not part of their diets. So in a way, Americans have a super power!! 🔥🔥🤣🤣
It's all about Ph! Capsaicin or what makes peppers hot is acidic on the scale and your mouth is slightly alkaline. That all changes when you consistently eat slightly hotter foods or sauces. It doesn't take any time at all to alter the Ph in your mouth and you can eat spicier and spicier foods and sauces. The two BEST hot sauces that you tried are Tabasco which is hot but flavorful, and Crystal which is not so hot but very flavorful.
Those are condoment hot sauces that are all free at restaurants. So while they are the most popular, its essentially like putting ketchup or mustard on food for us. But really nice to see you trying them and liking some!!! Keep up this badass content. -From Texas
Needs more El Yucateco! (Green Habanero and Chipotle are my favorites of theirs.) Also, capsaicin is fat soluble, so water won't really help much. Try whole (actual cow) milk, and a bite or two of bread with a generous schmear of butter on it. It's the fats that will give you a tiny bit of relief.
All of those except the last are intended to be used in smaller quantities than you used them. You'll notice that many contain a lot of vinegar, which combined with the pepper will overwhelm the taste of the food if you use a ton. Tabasco is sort of the "old" brand that popularized hot sauce for Americans not familiar with Mexican food. It's famous for its delayed effect. Tapatio is probably the most seen in mom-n-pop Mexican restaurants (in my experience). Taco Bell produces 4 varieties of sauce, and based on the color of the label I think you got the mildest one. It's my young daughter's favorite. Anyway, cool that you tried these, just use in moderation and they'll add some variety to your plate.
Here in Hawaii it’s very common to put sriracha or tobasco on your fried rice or fried eggs for breakfast. To me, tobasco lost its kick, and I generally do cholula or tapatio for my morning scrambled or fried eggs. 🤙🏽
You're a brave man. I commend you. Everyone has different tolerance levels. Your assortment was actually very good. I keep Tabasco, Tapatio, and Cholula on hand all the time. You probably can't discern it yet, but they're different flavors.
These are like, the archetypal "beginner" hot sauces. They're more for flavor than heat. They exist because the peppers they are made from have unique flavors, so you have to put up with the heat to taste them. None of them even have Habanero if I remember correctly. Habanero tastes really interesting and smoky, and the heat comes on more slowly and lasts longer.
There's a RUclips channel called First We Feast that brings on celebrities for interviews while going through a gauntlet of chicken wings with progressively spicier sauces. That's the challenge of hot sauces.
I love every sauce here. All unique in flavor and texture. Especially franks. Thats my personal favorite. And all sauces you ate are mild-low medium in heat/spicyness, so you have a low tolerance.
also, these hot sauces should be used with different foods. Texas Pete and Franks are good with chicken and to make wings with. Crystal, Louisiana and Tabasco go with Cajun Food. Tapatio, Cholula, Tabasco and Taco bell go with Mexican food and breakfast foods like eggs, blt's and hasbrowns.
I put any one of those on my breakfast: eggs, grits, and/or potatoes. My favorites for flavor are Texas Pete and Crystal, but all of them are good. Yes, all of these are on the mild-medium side of US hot sauces.
Tabasco wins the popularity contest, you'd be hard pressed to open a fridge in the US and not find a small bottle of it, but that bottle has probably been there for years because you only add a couple drops to what you're eating. For taste Texas Pete or Franks are the mainstream choices, used similarly with just a few drops on your food. As people train their palate to accept more spice they'll experiment with new and hotter sauces, different pepper blends or begin mixing their own. It isn't something people are innately born with but something they learn to tolerate then appreciate with exposure. You started with a good selection of introductory hot sauces but then overwhelmed your palate and burned out your taste buds. Give it some time and try again, use a less is more approach, try adding a drop or two to sauces you already use to change their flavor profile and to prevent burning your mouth, cold milk or lemonade work well.
bro, I'm from Louisiana. I use Louisiana hot sauce in or on just about about everything I cook. and yes, I use it generously. I put it on my eggs in the morning. I mix it in my egg dip when i fry anything and then season the breading on top of that. it goes in soups, stews, gumbos, everything. that size bottle you have would last me maybe a week. maybe.
this just shows a large difference in American food and food in the UK because all of these "hot" sauces aren't hot at all to us especially here in Louisiana. We have spicy food and then add spicier hot sauces to it. Tabasco is made on Avery Island here in Louisiana and they have had to come out with different flavors because it's not spicy enough.
These are everyday hot sauces in the States, especially the south. These are what we put on our daily meals. It goes great w/ lots of different soul food dishes. Btw, next time you might want to drink milk instead of water when you’re eating spicy food. Calms your mouth a whole lot better.
Oh please go down the First We Feast, Hot Ones rabbit hole! I would love to 1. see you react to at least one of those videos and 2. try their latest season of hot sauces. Yes they are killer hot!!! Truly spicy hot sauces will tell you where they rank on the Scoville scale. All of the hot sauces you tried are on the lower end, but that's okay. Something I discovered while eating Vietnamese food is to chase the hot spicy foods with mint leaves. It instantly neutralizes the heat. 🌶🌿 If you ever give it a try let us know how it goes.
I love Tapatio on my eggs, it just goes so well. Cholula may be my overall favorite for all the flavors they have. I also just recently tried a Jamaican hot sauce called Pickapeppa that is great as a steak sauce! I hate Tabasco tho, it always tucks up my stomach for some reason
To most in the US these sauces would be considered mild. I myself use 5 to 10 drops of da bomb ground zero on chilli dogs. My son uses insanity sauce on his tacos. Da bomb ground zero tips the scales at about 400,000 scolville units and insanity sauce is about 150,00 on the scale.if your not familiar with the scovillie units a jalapeño is rated at 4,000 and habenero pepper is rated at 100,000 units.
LIVE NOW - www.twitch.tv/adamcouser
Adam, I will sign up for your Patreon if you do the sauces from the current season of Hot Ones.
Crystals is the BEST!!!!!!
I'm suprised you didn't try any sriracha it's one of the best but it will likely be alot hotter than any of those, and please save yourself from going any further than that, some of these hot sauces like mad dog 357 and the hotter ones can give people who are not use to serious hot sauces some ptsd. Also little tip mix some honey with sriracha it is so good sweet and spicy!
@@widowmaker7831I ate mad dog once. I put on the normal amount that I would usually put on my food. Let me just say, instant regret. And I like hot sauce. I like ghost pepper I like Carolina reaper. But this sauce, good Lord. I ended up drinking a gallon of milk, eating ahead of iceberg lettuce, eating a tray of ice cubes. And I spent the rest of the day in the restroom at work. My husband took it to work with him, and didn’t tell anybody how hot it actually was. Somebody was laying in the bathroom floor crying. That’s some hot shit.
LMAOOOOOO Adam you're soooooooo funny. Those are the hot sauces you'll find on every kitchen table in the US, especially in the South. You want HOT SAUCE...get the DA BOMB Hot Sauce. The ones that you just tried are like drinking water compared to DA BOMB😂😂😂😂😂😂😂
lol these are baby hot sauces.. I just add them for a small bit of zest on my eggs in the morning lol.. we gotta get you on the first we feast hot sauces!!!
also sorry if that sounded like an insult it's not!! I just love spicy food and add spice to every meal
Da bomb hot sauce would kill anyone lol
Agreed
If Conan can power through the hot ones spices so can Adam! You got this Adam!(maybe) We believe in you!(sort of)😄
I was thinking the same thing - and I'm not even in Texas! That bottle of Cholula wasn't big enough. 😂
My assumption of Britain and British food as a whole has always been based on the saying "The British Empire Conquered the world for spices and proceeded to use none of them."
I read that Britain became a world power because the food was so bad--they were going for take out. Lol.
I like the joke about British cuisine a comedian made.
"Instead of dropping bombs on England during WW2, Germany should have dropped cookbooks."😂
I mean, it's kinda true? 😆
Reality though, all those spices they sent back were for the ultra-wealthy. The poor and working class couldn't afford them, so they ate whatever they could get, which was usually bland but filling.
My assumption is that a lot of what Brit's eat, like beans on toast, is comfort food that reminds them of childhood, which came about from parents not having much but wanting to make sure that their children went to bed full.
@@The_Cranky_Painter Medieval Peasants ate better than we think, Herbs and spices they used were fresh and better tasting.
Until the year 2010, flavor was still illegal in Britain. Up till then, they were only allowed to boil food. Most of them still can't handle anything stronger than salt.
When he gave Cholula a 5 I was like oh we are in for a wild ride. All of these should probably rank under a 3 on the space rating
I don't know if any of them have actually gone into space either, perhaps a couple made it to the space station.
Yeah. Everything he had there is between a 1 on a low 3. When he was freaking out over Taco Bell I knew he'd never be able to do a real hot sauce.
@@buddystewart2020 well, duh. that's whey they should all rank under a 3
@@jac6548 ... I guess your right, space is a factor after all.
I am a person with fairly low heat tolerance. I was raised by a family that did a lot of Irish cooking on one side and a lot of Italian cooking on the other. And, while I can feel the heat, Cholula, Siracha, Tabasco... all these sauces are pleasant. Maybe a 3 from me at most. I can't treat them like ketchup like some of my friends can but I do enjoy them.
The maximum limit on my spicy tolerance is when someone put 2 or 3 birds eye chillis into a dish. I nearly died but it tasted so good that I finished it.
The collection of sauces you tried, I call my "breakfast sauces". Mild enough to start my day with.
I think this video has confirmed everything I’ve ever thought about the UK palette
The hot sauces you are trying are considered "mild" by most American standards. I believe the reason you experienced such intense heat is because you applied WAY to much sauce on each chicken nugget. Hot sauces are meant to complement food. Not overwhelm the foods natural flavor. Might i suggest the Franks Red Hot or the Texas Pete sauces, mixed 50/50 with melted butter. Then douse your chicken nuggets in that mixture. Absolutely delicious 😋!
Exactly. These are probably the most popular because they are the most mild, widest appeal. You would be hard pressed to find a hot sauce more mile than these in the US.
I hope he does not go to Mexico he will be on the toilet the whole time.
Yes, this!
Frank's Redhot and Melted Butter sounds heavenly.
@@seanrosenau2088 Oh, it is! That's the exact mixture I use on my homemade Buffalo wings, and it's absolutely delicious. A 1:1 ratio is a nice balance of heat and flavor, but you can add more butter to tone down the spice if so inclined.
Frank’s commercial is a Grandma saying “I put this sh*t on everything!!” 🤣😂🤣
It's a common saying here in Western NY 😅
Best marketing slogan of all times, even better than "Where's the beef!?!" Heck, I bought a bottle just so I could put it on everything. Ever eat lime Jell-O with hot sauce on it?
I do put that shit on everything 😅
@@tarapulliam7903 Frank's is too vinegary for me, I'm a Melinda's girl
@@ryansmiley5495 here in FL too
😂 Hahaha! Oh man, I knew you were in trouble when you thought Cholula was spicy!! 😂 That's what we use when we just want flavor and a tiny bit of heat.
Legit what I was thinking - saw the first few seconds and was like "oh okay hes trying the sweet one first- oh no."
@@Taylor422 😅
Goes *GREAT* with breakfast cereal!
(I'm not even joking. I do not, however, recommend anyone do this.)
;-P
So yummy on pork skins😊
@@AniwayasSong 😄
I live about 10 minutes from Avery Island where Tabasco is made. They have a tour you can pay to take and shows how they make the hot sauce. They explain how they grow and pick the peppers and how they ferment etc. They have a shop with tabasco ice cream too lol.
Haha, those are all mild hot sauces by American and Mexican standards. Those are just for the average person that like a slight spiciness. I remember in the Navy, we had Texas Pete on the ships. The chicken was always so dry, we smother it in Texas Pete. The thing with hot sauces is, if you never or rarely do use them, they seem really spicy. If you use hot sauces a lot, you eventually need hotter and hotter and hotter. You actually get kind of a high from eating spicy stuff, because it causes dopamine to be released, which is you body's natural happy drug.
If you're struggling with these, you probably want to avoid any actual hot sauce. Here's how to tell the difference: the ones that are actually hot, which you will probably want to avoid, come in smaller bottles (typically, no more than four fluid ounces), because you don't need that much of them. You can also judge the spice level of a food by asking the people who eat it a question: "What do you do when you eat something that's too hot for you?" If they talk about drinking water or about their tongue burning, the stuff they eat isn't spicy at all, and you can definitely handle it. If they talk about milk, the food might be a little spicy. The people who eat the medium-grade stuff will typically talk about eating rice or bread (because it absorbs the capsaicin and thus gets it out of the mouth entirely, rather than just spreading it around). If you ask someone this question and they start talking about aching dry sinuses, the stuff they eat is actually hot for real.
Another aspect: if they just say wait, they really go for the crazy hot.
@@bransonwalter5588 Yeah, if the only thing you can do is give it a few minutes, that's the actually-hot stuff.
Insane sauce from zaxbys is crazy hot for me but it’s delayed what’s funny to me is I can kinda handle it but the weaker nuclear sauce I can’t because it’s like BAM you shall feel the pain of a melting face
Beer and whiskey are the best for killing spice burn
Do it. You don’t have the b@ll$ to do it. 😂
We put hot sauce in everything. Grits? Hot sauce. Turnip greens? Hot sauce. Eggs? Hot sauce. Ham sandwich? Hot sauce. Every Mexican restaurant has a bottle of Cholula tableside; every Soul Food restaurant has Tabasco alongside the ketchup, salt and pepper. I legit know more than a handful of people that keep travel-size hot sauce bottles at their desk at work. It also makes a great umami seasoning in things like stews, soups, chili, meat loaf, etc. One of the best seasoning combos in the world is the hot sauce/Worcestershire sauce combo. It's the American Southern equivalent of the awesome Chili Oil/Fish sauce combo.
Hot sauce on grits is something I gotta try. I usually just use butter and salt. What hot sauce would you recommend for the grits?
Travel size Texas Pete in deck now.
@@seanrosenau2088 Depends. If you're just adding salt n pepper, something like Tobasco is good. If you add cheese to the grits, I recommend Sriracha or something like it.
Ahhh! Someone else that puts hot sauce in grits, especially cheese grits. ❤
When I eat grits at The Waffle House, I use Tabasco Sauce. Other restaurants have various individual brands that they use in their establishments.
Adam, Cholula is what we put on breakfast tacos! It's mild. And Crystal goes on anything Cajun or Creole. You need to build up a tolerance. And Tapatio is TAP-a-tee-ohh Really, really good on Tex-Mex. Crystal is my favorite because it goes really well with seafood and we're right on the coast. I cover shrimp tacos with it. It doesn't hang around and burn your throat either.
Crystal is my favorite. I pour it on everything
@@artemis009crystal Louisiana or Texas Pete will get you a true hot sauce taste
Tapatio on popcorn is the best!!
Valentina is way better
Im a valentina boy lol.
The background music you chose for this video is perfect!
2:32 cajun with an iron stomach here, this entire line up is amateur hour and one time when i was absolutely plastered i drank an entire bottle of the texas pete
You have to remember the uk is basically the “my pancakes are to spicy” kid lol.
@@Lonemite he still did really good but texas pete is basically just vinegar salt and red
As an oregonian i cant do anything beyond mild spice without a nice 16 ounce glass of milk lmao. Were basically the british of the US with the only difference being we have flavor in our food (god bless good old chili and cornbread, yes i know its technically southern but its quite common here)
Spice tolerance is something you aquire, not something you innately have. Just eat spicy foods more often, start small and slowly ramp it up. Find peppers you really enjoy the flavor of, its not all about spiciness.
for me peppers is all about taste. i dont eat jalapenos because i dont like the taste but i can eat habaneros just fine. stuff thats spicy to the point that theres literally no flavor besides ouch is also a no for me
I agree with this 💯 those sauces are starter sauces for alot but for some they are scorching hot if you don't normally consume anything with capsaicin
@@spiritualhouse2 my favorite is El Yucateco, the red one. Can't eat the green or brown one, lol. And the "phonies" like Frank's "Hot Sauce..." just gets your food wet. 😅
Thank you. Sometimes it's so hot it just hurts and you can't taste anything.
I was born with it.
Where I used to work there were Mexicans actually from Mexico and they used Cholula and Tapatio when at lunch. Some of the Caucasian guys would ask them if they could use some of it. It was great, everybody treated each other like family.
Yes!! There's never been a Mexican that doesn't share the hot sauce!! 🖤 That goes with basic respect for us😂
As it should be.
While in the Marine Corps 20 years ago, a Mexican buddy from California introduced me to Tapatio. As they advertise, not too mild, not too hot.
Yep raised on cholula in a partial Mexican household. And been carrying around a bottle since high-school 20 years ago. And always willing to share if people want some.
Adam ask’s how do we eat that stuff after the Tabasco and my reply would be every day love making my own snd the range from hot yellows up to the reapers and ghost and dragons and Pequin etc etc chili head gnome
That’s a very decent selection of beginner hot sauces that you can find basically everywhere in America. I love spicy food and go for something hotter, although I still enjoy most of those you have. Not everyone here enjoys spicy food and would refuse to eat those, so congratulations for making it through them all. Some of those are Mexican style and some are from southern states in the USA. I prefer the Mexican styles, but you might enjoy the more vinegary ones on fish and chips. I put hot sauce on basically everything I eat, so go nuts and experiment. Cheers mate.
Of the sauces you tried: Cholula is good on street tacos to add a bit of moisture and mild heat. It works OK on omeletes with a Southwestern bent. Tobasco, one of the oldest Lousiana hot sauces, I typically used only on breakfast egg dishes with runny yolks, or to add a little spice to gumbo. Texas Pete(made in North Carolina) is a "Louisiana style" hot sauce, similar to the bottle of "Louisiana" brand and "Crystal" hot sauce. I prefer "Cajin Chef" brand of Lousiana hot sauce made in St Martinville La. Tapatito is in the same family as Cholula. (Valentina also) Cholula is best on breakfast tacos (every gas station in Texas has them made in store) and they'll have a bottle of one of those brands for your pouring pleasure. The BBQ sauce you showed? Not familiar with the brand.
If you want hot, you should check out Yucatan style brands of Mexico or even some Jamaican sauce made with Scotch Bonnet peppers.
I think you're referring to El Yucateco, great flavor and heat variety that brand has. I am recently into Zaaschila Salsa Guacamole & Habanero, Marie Sharps Smokin' Marie(milder version is Smoked Habanero), and my all time favorite Tahiti Joes Ahi of Volcano, good heat with so much flavor packed in.
Crystal, Tabasco, Texas Pete, Tapatio, Cholula, and the Louisiana hot sauces are all really normal sauces to be on tables in diners and restaurants all across America. Those are all a bit more vinegar forward, and it pairs well with breakfast foods, like eggs and sausages. Franks is also incredibly well known and used on wings a lot. Valentina is also another good sauce if you like the Cholula or Tapatio. All are pretty mild.
I am a Louisiana Cajun. Louisiana is the home of Tabasco sauce. Hot sauce is part of nearly every savory meal here.
Where you at baw?
The assumption in the US is that England conquered much of the world for spices, and never use them. You did miss a very popular hot sauce, Huy Fong Sriracha, Red Rooster Sauce, which is sometimes in short supply in the US.
I was going to mention Sriracha. I used to cover wings with it.
They do have other sriracha sauces that are similar, I have one that’s Lee Kum Kee brand and it’s got a solid kick to it
Those are some good sauces. I've taken to just carrying around my big shaker bottle of Slap Ya Mama around with me when I go out to restaurants. Dry spice is a nicer beast than some of these low to mid spice hot sauces.
Being a southern granny these are mild, however I do use tabasco sauce with buttermilk to marinate my chicken fried bread it and fry, the mildest hot sauce I know of is Valentinos, it has a quite lovely flavor
I've neve heard of Valentinos before! I'll keep an eye out for it here in Texas.
@@kateg7298 valentinas*
As a Mexican-American, I'm very familiar with the Valentina-Tapatío rivalry (I'm team Tapatío, but they're both lovely).
@@NoNumbersAfterNamenah bro Valentina all the way
Black label Valentina is the best.
I have a single shaker bottle of a home mix of ground dried peppers - I just wrote "HOT" on the bottle. No one else in the house can even open it. This is a house where we treat "hot" picante sauces as beverages, and use that Louisiana brand a quarter bottle in a meal for three. Believe me, you just barely touched the surface on the heat scale.
This review kinda helped to add some perspective for me. I watched the video last night and then realized this morning, while I was eating breakfast, that I literally cover my boiled eggs in Frank's Red Hot. I never really thought about how much I use, because I usually just apply hot sauce until my food is spicy enough, but yeah...I guess we do like hot sauce on just about everything!
Cholula is my favorite. Our grocery store, Kroger, had about 30 bottles (smaller ones) on the clearance aisle and I bought every single one of them. I figure I will not have to buy hot sauce for a while. I will take a small bottle, a stick of real creamy IRISH butter and put them in a crock pot with chicken wings. Once they are done, I will cover with lemon-pepper and broil in the oven for about 5-10 minutes. They are the best wings ever.
When I was 14 I began working at a steak house in my local town. I would buy those cheap frozen pizzas, Totinos. They would have specials 5 for a $1 (this was 1982). I would put the Louisiana hot sauce on them.
I love Cholula on avocado toast too. Really brown toast, a thin scrape of mayo, avocado slices, a little thin sliced tomato, Everything But The Bagel seasoning, an over medium fried egg on top and a ton of Cholula. It's so good.
I love Cholula, too. I love the chicken wings idea. How long do you cook them in the crock pot? Do you sear them first or just put them in raw?
@@patriciacole3030now I wanna know too 😅😅😅❤️❤️❤️
Really miss those 5 for a dollar! My husband and son love those as a quick snack. 3 for $5 just shows how messed up things are getting. I saw where the 10 most both items were compared prices in 2020 and 2024 and the average was a $60 increase! If things don't change we are going to be in real trouble. We got to vote the DEMONS out! Bad words over more expensive everything is not a hard choice.
I discovered Franks hot sauce in 2005 when I was in the navy and my ship ordered a bunch of franks right before we were heading out on a 6 month deployment and everyone was complaining "what the hell is this franks stuff, why didn't you get some texas pete?!". Three months in, we ran out of our six month supply of Franks! The supply department ordered a bunch of Texas Pete and we were all, "wtf is this Texas Pete sh!t! why didn't you buy more Franks?!"
I mostly use Franks but I've also become a fan of Cholula and Tapatio. I also have a bottle of the taco bell hot sauce but I mostly just use that when I make home made taco's just because I've always loved the flavor of taco bell's hot sauces on taco's.
When you find a hot sauce that you like and start to add it to everything you eat, you'll build up a tolerance for the heat and it will become more about the flavor that it adds to the food you are eating and less about the heat it brings.
I just got home from work. Starting tomorrow, here in my small home town, is our annual Pork Festival. All the food vendors are setting up. I thought of you because of all the fair food that will be available. And here you are, trying the hot sauces. 😁
Just remember, it burns going in....and going out. Light a candle in the WC tomorrow. 😂
Medium hot sauces warms the mouth, it has a bite to it. Mild hot sauces has no kick to them, keep eating hot sauce and you'll become accustomed to them.
The difficulty is that “hotness” ends up being very subjective because your body adapts if you have capsaicin on even a semi regular basis. To my Mom, adding black pepper made a dish hot. Then I married a man who was majorly disappointed when his stomach forced him to stop eating Chinese red-peppers like candy. The top of my tolerance threshold is the point where he can barely taste the feel the heat. So unless you can find the sauce placed somewhere on a Scoville chart, it’s a gamble.
Texas Pete/cholula and Louisiana are my faves in that order
Right on brother. Same😊
I HATE Tobasco. Because of the extra vinegar, not any heat.
@@foltztrav FYI Texas Pete and Louisiana have scoville hits around 450. Tobacco hits around 2500. Google it on up if you want.
@@foltztrav Some things the extra vinegar adds to but I agree shouldn't be the always go to. Why you need at least a few different ones on the shelf at all times.
good order.. I might say Louisiana and cholula could be tied for 2nd
I put hot sauce on my eggs every morning here in Michigan U.S.A. I switch the types of pepper sauces so I don't get bored. For example Valentina is about the same heat as Texas Pete, Franks and Louisianna but different flavor profile.Most of those sauces that you tried are very similar being made from fermented cayenne or tabasco peppers. Peppers are a base so acid neutralizes them.
These are the sauces Americans actually eat regularly. You’ll find one of these at every restaurant in America. Cholula on your eggs for breakfast is so good!
If you want your body to build up an affinity for spicy peppers (basically the chemical capsaicin), look up the Scoville scale, and start by incorporating the mile peppers first into your food. As your body gets used to tolerating each level in the mild peppers, you can move up each level of the Scoville scale. Most people find that the jalapeño is the transition from mild peppers to spicy peppers, and the ghost pepper the transition from spicy peppers to the super spicy peppers (basically any pepper that rates at 1 million and above on the scale).
By incorporating peppers into your food, and building up a tolerance to peppers is how one is able to tolerate spicy, or hot pepper, sauces. I grew up eating peppers, or chilies in some parts of the world, and love to try all sorts of peppers and hot sauces. Hopefully you try more hot sauces and peppers in the future.
Good start! These are almost daily use across the US. So if you aren't good at hot sauces these are definitely a good place to be, they are extremely popular for a reason.
If you are going to challenge yourself start with New Mexico Green Chile or Red Chile sauces, sauces heavy on Jalapeño flavors, or Cayenne pepper flavors. If it's an extreme challenge go no higher than Habanero pepper flavors. If it says ghost, scorpion, Pepper X, or reaper avoid at all costs, even seasoned pepper eaters can only barely tolerate those and have been known to come with warnings if you have heart, or breathing problems not to consume them.
This was fun! Everyone has a different tolerance for heat, but you can build up your appreciation by eating more. The fact that you were willing to try so many is great!
Cholula is my go-to for eggs and breakfast burritos, Texas Pete and Franks Red Hot are good on just about anything. Tobasco is my personal favorite of all of them, especially the Green jalapeno and Smoky Chipotle ones! Those are lower heat, you might have an easier time with them.
Don't let anyone bully you by saying "it's not hot!" or "get some real sauces". Not everyone appreciates the same thing. Try a bunch of things and find what YOU like. You'll end up putting more and more on once you start to appreciate the flavor.
Also, don't drink water. You want beer, or half-and-half cream. Dairy and Alcohol beat the burn.
I am from South Louisiana and Tabasco is made there. It is natural. Only three ingredients, Tabasco peppers, salt, and vinegar. No food coloring present. Use only a few drops on food. There is a special video on Tabasco and the McLeheny plantation on Avery Island Louisiana.
You care so funny and handsome.
I love them for how simple they keep it. I also love how dedicated the owner is towards breeding the perfect pepper. If there’s any sauce I keep on hand it’s tobasco
Love Tabasco for things like eggs, when I eat them, fried chicken, fried potatoes, & beans. Gives all of it a nice kick.
🎉🎉i grew up in new iberia,not even maybe 20 mins from the tabasco plant. All these he chose ,i could drink with a straw.👍🏼👍🏼🤜🏼🤛🏼
Nowadays, since like early 2000s, Ninety-eight percent of the peppers used to make Tabasco Pepper Sauce are grown elsewhere-in Central America, South America, and South Africa.
Been there years ago
Frank's Hot sauce makes the best buffalo chicken dip (in my opinion). I use Tobasco on my burgers. I do also like Louisiana hot sauce.
I agree with that. Franks's is also really good on vegetables. Especially the dark greens: broccoli, spinach, Brussel sprouts
At work, me and another guy was known for our buffalo chicken dips. One day we compared recipes to find out we both used Franks Hot Sauce in our buffalo chicken dips. The competition between us was over because we basically produced the same dip. 😂
Louisiana here.. we love our Louisiana hot suce and tabasco sauces. We also apply it to meats and leave it over night to marinate. The vinegar in hot sauce breaks down proteins in the meat, making it more tender once cooked. You should try red devil hot sauce and devils spit bbq sauce
These are table sauces in the U.S. These are the ones you’d be ok with everyone having access to. Sauces with true heat are in places you’d have to ask for, or you’d have to purchase them yourself from specialty shops. There are some restaurants that have sauce bars with legitimately hot sauces on them(I.e. California Tortilla), but those are few by comparison.
The Tabasco sauce is aged in old Jack Daniels whiskey barrels. Once the whiskey barrels have been emptied they're sent to McIlhenny.
That is true
Try Sriracha Sauce another favorite of mine especially Huy Fong brand with the rooster logo on the bottle.
No Adam, you DO NOT want to try the hot sauce challenge. I've seen people who really, really love VERY hot peppers & hot sauces go to tears trying to get through that hot sauce challenge.
As for who can eat that stuff, my husband can, I simply cannot deal with it. I like a hint of spice but I also want to enjoy the flavor. Milk is good for your stomach when it comes to very spicy stuff but if you want to kill the heat rapidly drink a carbonated beverage like beer or soda. The capsaicin level in hot peppers is where the heat comes from. Capsaicin is an oil like substance which will basically coat your mouth and tongue. The beer or soda will cut through that "oil" and wash it away. Capsaicin is also used in ointments to relieve muscle pain. To give you an idea...I grow Habanero peppers [100,000 to 350,000 Scoville Heat Units (SHU) ] for my husband to eat. When I go out to pick them I wear latex gloves so the oil does not get on my hands.
Speaking from personal experience, don't do soda with spicy food... Ice Cream and Milk is the best way to go
Beer is the best way to go. The alcohol with the carbonation removes the capsaicin oil very fast@@TheKnightofAwesomeness
Capsaicin is also the main ingredient in Pepper Spray (OC Spray) usually 2,000,00 SHUs
Habenero has a bitter taste which I don't like. Ghosts have a better flavor, but are much much hotter. I do wear gloves to process ghosts and NC reapers for canning.
Yeah DONT DO SODA WITH SPICY FOOD XD i can tell you personally that only makes it worse, drinking beer or milk or eating bread are all good methods
so, you take the Frank's Red Hot bottle, slow heat and wisk in a stick of butter and you have genuine Buffalo Sauce. I know it's odd outside US, but we then take it and heavily dip it in either ranch or blue cheese. Typically the ranch is slightly diluted (milk) because it's mixed in-house. Bottled stuff is too thick and chunky, can be offputting. When the ranch is smooth and creamy, that's when it's perfect.
From Seattle and I am dying rolling on the floor laughing. To compare it to UK food I’ve had, I was in London and was determined to have local food. Even the waitress looked at me like like I was insane. I’m sorry… it was some of the worst, blandest stuff I’ve ever had. My travel friend lived in Surrey for years. He warned me… you really don’t want it. Thanks for this video. I swear by one from Panama… it was suggested by clerks at a place with over 500 hot sauces. The employee’s favorite. It’s called D’Elidas. I don’t like pain in food, but love this one. You’ll survive… maybe.
The whole top door shelf in my fridge is hot sauce. Yum!
Sounds like me... but hot sauces and other condiments. Variety-variety-variety!
6:56 ahh yes The patio sauce LOL
When I plan on eating a lot of wings and don't want my mouth on fire , I add melted butter to the hot sauce . Tastes delicious and doesn't burn as bad
That's just the proper way to make wings lol.
that's just the definition of buffalo sauce
I'm from America. I put tobacco on everything, also, take Louisiana hot sauce w/ melted butter. It's awesome!!!!
What I'm saying is. Pour the size bottle of Louisiana hot sauce, that you just showed, into a pot, then put a stick of butter in the pot. Low simmer so not to burn it. Once butter is melted and steam is rising, it's finished. Dip or coat the chicken wings. Your welcome. 😁
With the exception of the barbecue sauce, I have eaten all of the various brands of hot pepper sauces that you have tried. All of them are very good to myself. Tabasco Hot Pepper Sauce should be applied sparingly at first (several droplets on various meats and vegetables; I like putting some on the top of grilled cheese sandwiches and hash browns to give them more flavor), until you get more used to eating it over time. Some hot pepper sauces have a lot of vinegar in it, in order to save money for the manufacturer. Frank’s Red Hot Sauce is more thicker, and is more mild in the “Medium” and “Mild” flavors, and is more suitable for cooking entrees and main course meals. My favorite hot pepper sauce is Cholula Hot Pepper Sauce. It is a thicker sauce, like Frank’s Red Hot Sauce, but has the hot pepper flavor of Tabasco Hot Pepper Sauce, without being overpowering like Tabasco can be.
From New Mexico where our favorite flavor is pain. Those aren't bad, but man, I wouldn't hold it against you.
I know it's not hot sauce, but hatch green chile is the best. To hell with that Colorado bs😂
As a native of Louisiana, I am proud that 3 out of 10 sauces you tried were from my state! However, Chrystal is the weakest of the three, by far. Tabasco, the one you had the strong(est) reaction to, my parents had a bottle of it that fermented from red to brown. Normally, that means it went bad and you should throw it away but my dad, true to form, smelled it to make sure it really went bad. He started gagging because it got HOTTER. Shortly afterward we realized that 5 drops was enough to perfectly season a small stock pot of gumbo. Made your head sweat, eyes tear up, the works. We tried to replicate it again but, it never worked.
Nevertheless, even Tabasco is not the hottest sauce in our state. For context, it's actually in restaurants alongside the ketchup packets because it's seen as a standard "hot" condiment.
I'm from New Orleans and Tabasco is weak and straight vinegar. Crystal is so much better. But, heat wise, those and Louisiana are all very mild.
Krystal hot sauce is great with scrambled eggs. Just do mix 3 eggs, a little milk, some shredded cheddar cheese, some salt, some ham, and krystal hot sauce in a small amount. The result is an awesome scrambled eggs that will not over power you with spice but still have a decent flavor.
The type of heat has everything to do with the pepper used. A Ghost pepper starts off mild and builds and never seems to stop building. It tastes nice. like a Nacho chip, but in a short time and it can soon become more than many can handle. A Carolina Reaper is like the Angel of death coming to take you away from the word "go". Most of those sauces use jalapeno which tastes great but is really not much on the hot scare.
FWIW, My Doctor recommended I use Texas Pete or Tabasco instead of salt (High BP). I love it on my eggs in the mornings.
3:20 This. Exactly the way your acting 😂
Adam: "How do you guys eat this?"
Me: "I don't." 😆
Me: Easy, I see food, I eat food. I may regret it later, but I will eat it.
The best hot sauces burn twice. 🤔🤪
My assumption whenever a British person says something is spicy, is that it's not actually very spicy at all. Like it could be regular black pepper lol. In the US a lot of us use these sauces regularly, they're part of the condiments set out at every table at a diner. We put hot sauce on our breakfast. That is a hilariously large bottle of Cholula though 🤣 Cholula, Tapatio, and Tabasco are the ones you'll usually see out on a diner table where I live.
Cholula usually comes in the small bottle you see on the label. Almost no one but big families and restaurants buy that size.
Milk and bread help the heat go away. Water don’t help
Cheese too, those little Babybels are great for that
*doesn't help
Crystal and Louisiana are my favorites!!!!
A spice tolerance is kinda like alcohol tolerance, the more you do it, the better you get.
For context, Tabasco and TexasPete are the two most likely to be found in southern refrigerators. The other sauces you had are more common to be found in restaurants or at family gatherings. For example the Tapatio is often used in Mexican restaurants. While Louisianan hot source is more something you'd see at a low country boil or in a Cajun's home. Normal people don't eat Cajun food on the regular LMAO
I worked at Garner Foods (Texas Pete) for 6 years. It is actually pretty mild. But the pepper grinding room was like walking through pepper spray. It definitely opens up the sinuses.
I only eat franks red hot and Louisiana hot sauce.
Those are my favorite as well.😋
Agreed
Crystal is good for oysters and saltines
@@koolaidjammer7108 truth
I love spice, I’m a 59 year old white guy from the United States - those are little girl hot sauces lol 😂
The funny part is none of those brands are hot. They are all mild to medium. Try some ghost pepper or Carolina reaper sauces. Hell even habanero is hotter than those.
You are correct. I would like him to try some of these scorpion peppers I have in my garden.
It’s all good man. It’s about what you enjoy, not the level of heat you can stand. I’ve done the one chip challenge, but I don’t ENJOY stuff that hot. I tend to reach for something milder on a regular basis.
If you eat that stuff regularly, you become desensitized to it. There are people who like to eat super hot peppers and have to avoid hot stuff for a month or so to bring the burn back.
I think a lot of it is mindset. There was a test done once that said people who like spicy things don’t feel any less from their pain receptors than people who can’t take heat. It’s probably just having it in perspective and an endorphin rush from eating it.
I’d consider most of these fairly mild. Just seasoning like salt or pepper. Most of the ones you tried are very similar. Made from Tabasco cayenne chilies and vinegar. Tapatio will be different, as will the Taco Bell sauce. I’ve never had the bbq sauce.
You could go on the hot sauce Reddit for a good challenge list for where you’re at. For me, I have some sauces that you wouldn’t be able to get, but of the ones you probably can, Secret Aardvark is pretty good. Especially on pizza. I also like beesting honey and habanero on chicken. I find sweet helps balance the heat.
You can also buy the hot ones line up if you want to do a challenge people are familiar with.
Dave’s Total Insanity is the hottest one I’ve tried personally. I think it’s just extract, though.
Frank's Red Hot is IMO the best all around hot sauce. Mixed with butter, it's the trad wing sauce. I mix it with catsup to dip my cornmeal fried catfish. And a few drops added to chicken salad or egg salad really perks things up. I use a little to spice up my chili recipe, too. Their motto is "I put that sh!t on everything!"
The sad struggle of suffering to taco bell sauce lol.
Exactly. I used to drink one of the fire packets in between bites of soft tacos to give them some flavor.
I do miss the old Verde(the new one is nice but you only get it with select items or you must pay per packet, granted they're 2X-3X a normal one)but it is still in grocery stores but not the restaurants.
Honestly these are some pretty wimpy hot sauces.
Swing by the Pepper Palace in Orlando for a few actual hot sauces
Send him to the hot sauce bar at tijuana flats 😂
lol those are hot sauces with training wheels. you want hot? Try Torchbearer Hot Sauces, Garlic Reaper or Son of Zombie. their super hot but still taste good.
My partner and I keep one of those big bottles of Chalula Chipotle 🤤🥰
Son of Zombie is a great next step, but garlic reaper might kill him lol. Delicious but very hot. Son of Zombie is 100% my fav sauce
Or worse.... get Black Mamba 6 from Get Biten. Here is a tip: the 6 is in relation to SHU.
@@bransonwalter5588 if you're gonna go that far might as well go whole hog and get the chemically pure 13mil stuff
Very good accurate selection of typical hot sauces you find in North America but these are all relatively mild and for normal everyday table use. You can develop a tolerance quickly and find yourself handling much hotter sauces in no time. Tabasco makes habanero and scorpion pepper sauces that are fantastic, and I would only call those medium haha. Just gotta work your way up slowly to the big leagues.
I find reactions from people to hot sauces like those hilarious. I barely even register those as spiced let alone spicy and seeing people react strongly to them just is the funniest thing ever to me
I feel like they have to be faking it. None of these are hot at all.
Tobasco was used as a punishment for me when I little for talking back, lol.
The stuff that you tried is what they put on the table at Mexican restaurants here in the US. It's mild enough that almost anyone can handle it. I can drink the stuff out of the bottle. Try some "Bubbah's Butt Blaster", "Rectal Rocket Fuel" or, my favorite, "You Can Bite a Hog's Ass if You Don't Like Our Garlic Habanero Sauce" (the actual name). They're amazing, but they're hot even for me.
If you've ever had Buffalo sauce, which I know is over there, it's literally half franks red hot sauce and half melted butter. Definitely try making some! Also, yeah, these are very mild for most people in the US. We consider the Taco Bell sauce really mild, even the hot variety, it's what kids eat really young all across the country. The Tapatio and Cholula are great as well and are eaten everywhere, and especially by Mexican families and can be found in most restaurants, even breakfast places as they are common on eggs for breakfast!
Most people don't think about how much Mexican food has changed our diets. We are routinely exposed to hot foods and don't even think about it. People across the pond know of it, but it's not part of their diets. So in a way, Americans have a super power!! 🔥🔥🤣🤣
It's all about Ph! Capsaicin or what makes peppers hot is acidic on the scale and your mouth is slightly alkaline. That all changes when you consistently eat slightly hotter foods or sauces. It doesn't take any time at all to alter the Ph in your mouth and you can eat spicier and spicier foods and sauces. The two BEST hot sauces that you tried are Tabasco which is hot but flavorful, and Crystal which is not so hot but very flavorful.
Those are condoment hot sauces that are all free at restaurants. So while they are the most popular, its essentially like putting ketchup or mustard on food for us. But really nice to see you trying them and liking some!!! Keep up this badass content. -From Texas
Needs more El Yucateco! (Green Habanero and Chipotle are my favorites of theirs.)
Also, capsaicin is fat soluble, so water won't really help much. Try whole (actual cow) milk, and a bite or two of bread with a generous schmear of butter on it. It's the fats that will give you a tiny bit of relief.
All of those except the last are intended to be used in smaller quantities than you used them. You'll notice that many contain a lot of vinegar, which combined with the pepper will overwhelm the taste of the food if you use a ton. Tabasco is sort of the "old" brand that popularized hot sauce for Americans not familiar with Mexican food. It's famous for its delayed effect. Tapatio is probably the most seen in mom-n-pop Mexican restaurants (in my experience). Taco Bell produces 4 varieties of sauce, and based on the color of the label I think you got the mildest one. It's my young daughter's favorite. Anyway, cool that you tried these, just use in moderation and they'll add some variety to your plate.
Here in Hawaii it’s very common to put sriracha or tobasco on your fried rice or fried eggs for breakfast. To me, tobasco lost its kick, and I generally do cholula or tapatio for my morning scrambled or fried eggs. 🤙🏽
You're a brave man. I commend you. Everyone has different tolerance levels. Your assortment was actually very good. I keep Tabasco, Tapatio, and Cholula on hand all the time. You probably can't discern it yet, but they're different flavors.
These are like, the archetypal "beginner" hot sauces. They're more for flavor than heat. They exist because the peppers they are made from have unique flavors, so you have to put up with the heat to taste them. None of them even have Habanero if I remember correctly. Habanero tastes really interesting and smoky, and the heat comes on more slowly and lasts longer.
There's a RUclips channel called First We Feast that brings on celebrities for interviews while going through a gauntlet of chicken wings with progressively spicier sauces. That's the challenge of hot sauces.
I love every sauce here. All unique in flavor and texture. Especially franks. Thats my personal favorite. And all sauces you ate are mild-low medium in heat/spicyness, so you have a low tolerance.
also, these hot sauces should be used with different foods. Texas Pete and Franks are good with chicken and to make wings with. Crystal, Louisiana and Tabasco go with Cajun Food. Tapatio, Cholula, Tabasco and Taco bell go with Mexican food and breakfast foods like eggs, blt's and hasbrowns.
I put any one of those on my breakfast: eggs, grits, and/or potatoes. My favorites for flavor are Texas Pete and Crystal, but all of them are good. Yes, all of these are on the mild-medium side of US hot sauces.
Tabasco brand is the sauce issued with the US military prepacked meal (MRE).
Tabasco wins the popularity contest, you'd be hard pressed to open a fridge in the US and not find a small bottle of it, but that bottle has probably been there for years because you only add a couple drops to what you're eating. For taste Texas Pete or Franks are the mainstream choices, used similarly with just a few drops on your food. As people train their palate to accept more spice they'll experiment with new and hotter sauces, different pepper blends or begin mixing their own. It isn't something people are innately born with but something they learn to tolerate then appreciate with exposure. You started with a good selection of introductory hot sauces but then overwhelmed your palate and burned out your taste buds. Give it some time and try again, use a less is more approach, try adding a drop or two to sauces you already use to change their flavor profile and to prevent burning your mouth, cold milk or lemonade work well.
Me. I've always not liked regular Tabasco, but some of the new varieties have made me give them another chance.
bro, I'm from Louisiana. I use Louisiana hot sauce in or on just about about everything I cook. and yes, I use it generously. I put it on my eggs in the morning. I mix it in my egg dip when i fry anything and then season the breading on top of that. it goes in soups, stews, gumbos, everything. that size bottle you have would last me maybe a week. maybe.
His reaction to the Tabasco was great, and that's my go to hot sauce for almost every meal
this just shows a large difference in American food and food in the UK because all of these "hot" sauces aren't hot at all to us especially here in Louisiana. We have spicy food and then add spicier hot sauces to it. Tabasco is made on Avery Island here in Louisiana and they have had to come out with different flavors because it's not spicy enough.
These are everyday hot sauces in the States, especially the south. These are what we put on our daily meals. It goes great w/ lots of different soul food dishes. Btw, next time you might want to drink milk instead of water when you’re eating spicy food. Calms your mouth a whole lot better.
Oh please go down the First We Feast, Hot Ones rabbit hole! I would love to 1. see you react to at least one of those videos and 2. try their latest season of hot sauces. Yes they are killer hot!!! Truly spicy hot sauces will tell you where they rank on the Scoville scale. All of the hot sauces you tried are on the lower end, but that's okay. Something I discovered while eating Vietnamese food is to chase the hot spicy foods with mint leaves. It instantly neutralizes the heat. 🌶🌿 If you ever give it a try let us know how it goes.
I love Tapatio on my eggs, it just goes so well. Cholula may be my overall favorite for all the flavors they have. I also just recently tried a Jamaican hot sauce called Pickapeppa that is great as a steak sauce! I hate Tabasco tho, it always tucks up my stomach for some reason
To most in the US these sauces would be considered mild. I myself use 5 to 10 drops of da bomb ground zero on chilli dogs. My son uses insanity sauce on his tacos. Da bomb ground zero tips the scales at about 400,000 scolville units and insanity sauce is about 150,00 on the scale.if your not familiar with the scovillie units a jalapeño is rated at 4,000 and habenero pepper is rated at 100,000 units.
Check the labels for Scoville units. That's the measurements for heat.