I'll say this...for any ceviches,use tapatio. For any potato chips use Valentina. For sandwiches use cholula. For rice or bowls use Sriracha. For BBQs use Frank's. And somewhere in between use Tabasco...rule of thumb lol
I completely disagree, this video literally took me 2 tries to finish because it felt shallow and I would constantly loose track of what was happening because I never felt engaged or actually interested in any of the companies. I usually immediately watch every video with full attention and it's one of my favorite channels. Hopefully this format doesn't take off
I've always admired the small business feel of Huy Fong. I first heard of it in the early 2000s at my local Chinese restaurant. They would ask how hot I wanted my food and then pour a few drops of this mysterious sauce in. It gave the food such a unique flavor. When asked about what the sauce was they showed me the Sriracha bottle. They sold the bottles as an unadvertised secret menu item. At the time no local stores carried it. The super secret nature of it made me feel like part of a special club. Now it's everywhere. I still like how they don't need to advertise. The quality of their product speeks for itself.
The quality of their product dropped when they changed pepper suppliers. The original supplier's product is superior, but tough to acquire - sells out fast.
Too bad that Huy Fong decided to try to screw over their largest supplier and screwed up their supply chain. I buy directly from Underwood Ranch (the original Huy Fong supplier), who make their own superior Sriracha and other delightful sauces.
When I was in the US Army in the 80's our MRE's started including little bottles of Tabasco Sauce...Those were GOLD! you could trade almost anything for that little bottle. Our dining facilities always had Tabasco or Louisiana. For a soldier a long way from home hot sauce is an odd comfort but a comfort nonetheless. Thank you to all the workers that contribute name branded products for our soldiers meal packs (MRE's). You cannot believe how much we appreciate seeing familiar names and packaging...I only use Huy Phong Sriracha.
When they started adding those tiny bottles of Tabasco to the MRE's we infantry types were in heaven! During Desert Storm we filled them up with that horrible arabian sand and crude oil and brought them home as souveniers.
We got those little bottles in our "Christmas gift"/we don't pay you enough care packages from my employer last year. I collected the little bottles from the others who don't use Tabasco, so I'd have a horde for my locker.
Being born and raised in Louisiana there were only three hot sauces at our table...Tabasco, Crystal, and Louisiana Hot Sauce. Each hot sauce had their use. Tabasco was for rice dishes like Jambalaya, Dirty rice or gumbo with rice. Crystal was for seafood, fried fish or shrimp, and Louisiana was best for fried chicken, turkey, and cracklins. I still apply that rule today except for I've expanded my Tabasco collection to use the jalapeño and Chipotle sauces, both of which are really good too.
I never liked those type of hot sauces- too much vinegar. But I can appreciate it. I grew up on Mexican gif sauces which tend to be more flavor and less vinegar. It seems pepper dominated rather than vinegar dominated.
@@Homer-OJ-Simpson in reading the comments I'm now motivated to try something new. I walked the hot sauce aisle of the grocery store seeing what catches my eye, I grabbed Frank's because I feel it's adjacent to what I already like. It's okay. Next step is probably the Cholula.
@@sheenawilliams3672 Yeah, that's a great idea. I too grew up with like 4 typical hot sauces only -- Buffalo & Valentina for mexican and my parents would often buy one of those vinegar dominated hot sauces usually tabasco but occasionally Louisiana Hot Sauce and maybe once Crystal (it's hard to find in IL at least when I was growing up). My parents would occasionally try a change of pace by using El Yucatan hot sauce which is a different type of hot sauce -- it's habanero and it's much thicker sauce full of flavor. But now that I think about it, I do l like the vinegar dominated sauces like Tabasco on soups and it's also a good option for certain rice dishes. After a few years of living on my own after college, I started to try different sauces. Franks became one I would occasionally buy as it goes well with some sandwiches and for BBQ food. Cholula & Tapatio became popular and I gave them a try and now they are my go to hot sauces so I always have one or the other. Siracha is also one I occasionally buy -- very flavorful. There are also less popular but often more expensive and interesting hot sauces I buy on occasion. I now buy spicy chili crisp which is Asian condiment that is basically spicy chili crisp in a little oil.
@@Homer-OJ-Simpson it sounds like you and I have somewhat similar tastes. I'm not a big fan of hot sauces where the taste of the vinegar overpowers everything else. This is the main reason I've never really liked Tabasco. However, I can say that I don't have that issue with Crystal hot sauce and like it quite a bit. If you haven't tried it, give it a shot.
@@evitative462 I haven’t tried crystal in many years and probably only a couple times. Can’t remember what it taste like . Too much vinegar taste is something I don’t like but for me, I can use it in soups and maybe some rice dishes. I like the Mexican sauces the most because they have a nice chili taste that isn’t overpowering and nice balance on vinegar that isn’t overpowering. The Asian sauces to me have the best flavor but I can only use them on occasion due to being bold In flavor. Franks is good on some bbq but I can never use it more than once a week or else I would get tired of it.
Not only did I love the video format in general, but I loved that Tabasco got some well deserved attention for the fact that their process is still aging pepper mash in oak barrels for long periods of time. Also the salt they use for the aging barrels and the sauce mixing comes from Avery Island, which is itself giant salt dome island
Being in the military in the 90's, I always had tiny bottles of Tabasco sauce in every MREs, but I was never a fan of them. Years later, a restaurant my wife and I went to had bottles of Cholula sauce with the wooden caps at every table and I decided to try a little and I was amazed with the flavor. My wife doesn't like anything spicy, but tried a couple of drops of it and even she liked it.
The best hot sauce in the entire world is Marie Sharps, hands down the GOAT. If you can ever get your hands on a bottle try it out. Oddly enough, Cholula is the worst of all of these basic hot sauces for me. Watery and boring, i like franks, tapatio, and tabasco better.
You should do a video on McCormick! They make French's, Frank's, Cholula, Stubb's, Worcestershire, nearly all the seasonings used in PepsiCo chips, and tons of industrial flavors, in addition to all their spices. They are MUCH bigger than people know!
Always have a bottle of Worcestershire sauce in your pantry. It is a good emergency replacement for other sauces you use when you’ve run out like steak sauce.
@@montgomeryfitzpatrick473 Stubbs is good, but there’s a bbq sauce out there now called Fox Bros. which I highly recommend. It uses brown sugar instead of high fructose corn syrup and it tastes great.
Cholula is my favorite. It doesn’t just make food hot but it actually tastes good. It’s uniquely flavorful on its own in a way that other hot sauces aren’t to me, even though they all taste decent enough and can get the job done if you want to spice things up.
I mean it's true. If I can't put Frank's on it I put Huty Fong on it, and chances are if I can't put either of those on it I'm not eating it. I essentially use sriracha instead of ketchup, because sriracha is ketchup that didn't give up on its dreams.
I remember my wife, who is Mexican, and I went to Mexico for vacation. At a Restaurant she asked for salsa for her meal. They brought he a bottle of tobasco sauce. Over a decade later we are still perplexed by that experience.
I really loved the way you showcased four companies, definitely a great video and a way to mix up the presentation while still keeping intact what makes your channel so excellent. Well done 🤙
I'm from New Orleans So obviously, Tobasco hot sauce has a huge influence on the city. Growing up every year until 6th grade, we would go to Avery Island, LA as a class field trip to learn how the hot sauce was made and even tried stuff like Tobasco flavored ice cream and taffy (gross). Now i keep a small bottle of Tobasco in my purse. But i truly love and prefer Crystals and Louisiana hot sauce over all. Its still nice to keep a bottle of Tobasco in the house and in my bag though. Now, Sriracha is really good on chinese and i use it to make stew chicken. I even tried their ramen packets, pretty damn good honestly. Choula and Tapatio are for mexican food. Im just a lover of hot sauce
Yeah, it seems like Tabasco sauce is far more popular outside of Louisiana than it is here nowadays. They love it in the UK! I still use Tabasco for certain things, but it’s not my favorite hot sauce. It seems like people here more commonly use Frank’s, Crystal, and Louisiana hot sauce than Tabasco.
No, everything is fine. Avery island is not a real “island.” It is basically just a large hill poking up in the Louisiana marsh. It is one of a few “islands” in South Louisiana that were formed by salt domes that pushed the land up from below. So when a hurricane comes, the island is high enough that the crops don’t get hit by the storm surge. And the pepper plants grow fairly low to the ground anyway so they tend to hold up pretty well against a strong wind. But even if the worst would happen, they also grow pepper crops in a few other countries as a contingency plan.
I enjoyed this video as a hot sauce "hobbyist". Every sauce is a bit different, so I'll apply each one to different dishes. It ain't just about the heat; sometimes, a dish's flavors match a sauce, and sometimes, it clashes.
I'm a Siracha guy, and Huy Fong is the one I prefer, but lately, I'm having a hard time finding it in the stores, so I've been using Tabasco Siracha, because I can find it. I put Siracha on just about everything I eat. It's a good thing I don't have a sweet tooth, can't imagine it on ice cream, or cake, or any sweet dessert for that matter.
Siracha is great as a general purpose heater. Garlic is inoffensive to many dishes, whereas tabasco and franks gives you the kick of vinegar. Cholula is also great. But if I want an actually hot, hot sauce, I turn to tapatio.
I really enjoyed how you compared and contrasted four different products and companies like this. Great way to mix it up. Your content is also always amazing and consistent in quality too. I wouldn't change a thing at all but these small ways of changing it up are nice and appreciated
I really liked this format Company Man. I think doing an overview was great for this because it allows us to reminisce on our experiences with the products rather than getting lost in dates and statistics. Also great job segwaying between them!
Super disagree, I felt like it was the most superficial video he's done in a long time and I was unable to actually get into the video/pay attention like I usually do
Tabasco for eggs, red hot for chicken, but I recently tried Cholula for the first time and really liked it. Texas Pete is good, comes in packets and as a flavor for a potato chip, which was delicious. I’m not a huge hot sauce guy, but that’s how I use them.
Hot stuff! We use all six of the products you mentioned, depending on the food we are preparing. Also, about twelve years ago, my wife bought two " green bell pepper" plants at one of the big box stores plant departments. I dutifully planted them in the garden, and to our surprise they turned out to be Pequin chilis. I use them frequently, and have started making small batches of sauce. No idea where it's going to go, but it currently lives on a kitchen shelf along with Tobasco, Franks, Sri Racha, Chalula, and Tapatio. I even powder the dried Pequins and use it as chili powder! A little goes a long way!
Having been raised on Tabasco, it still holds a special place in my heartburn. Plus, I love those tiny little bottles they made for MRE packs back in the 90s. Lately, I've grown a preference for Cholula, whenever I can get it. The vinegar taste of Tabasco has always been a bit strong for my taste, though. My newest favorite lately has been from a small local outfit called YellowBird. They make a variety of sauces from their Jalapeno, which is their mildest formula, to a Ghost Pepper sauce. But I've been alternating between the Jalapeno and the Habanero formulas for my breakfast tacos. Good stuff!
Tapatio is my favorite hot sauce. A friend of mine from Puerto Rico introduced me to it years ago. I didn't even know the name of it for a long time. I just looked for the brand that had the dude in the Sombrero on the label 😆 I'm really surprised that it didn't rank higher on both lists. Oh well. This was still a very entertaining video.
One of my favorites, among all the hot sauces out there, is Tabasco brand habanero. And it’s oddly hard to find. Compared to the regular and the green, anyway. I always pick up a bottle whenever I happen to see it.
I was never big on hot sauce. Dad usually went with texas pete or louisiana. My mom started buying the Hello Fresh meals in 2020 since going to the grocery store was hard during the pandemic. Some of their meals included little packets of Cholula hot sauce. I was having left overs and needed to make it better and I found the packet and I've been in love ever since and it is the one brand both my dad and I like, so that's what we get now.
Hello Fresh is also how I got put on to Cholula. I always used to buy Frank's prior to that. But I tried the Cholula when I started getting HF and found that I liked it better.
Agree with you. Stick with both Marie Sharp's & Melinda's, as one doesn't have to use a half of a bottle to either get any heat or pepper taste of if them, as one does with Tabasco
As a hot sauce fan myself, this was a super fun episode. Although I prefer much hotter sauces than these. My choices are usually el yucateco, last dab, pain %95, or Dat'l do-it.
I was introduced to Cholula at a cafe in Austin around the early 2000s. The bartender poured me a pint of Dos XX with Cholula around the rim. Throughout the night we played around with different recipes. My favorite was a shot of vodka chilled with 3 healthy dashes of Cholula. It was like a concentrated spicy Bloody Mary. Love it.
I’ve always liked Tapatio, especially at breakfast. I think it comes from my high school and then college, who both had it available to put on breakfast burritos, eggs, hashbrowns, and omelets (bottles or squeeze packets). Cholula’s not bad I guess but I’d always prefer Tapatio.
You make a great point. EY is a fabulous sauce, but I only discovered it about 4 years ago when I went to a grocery store that carried it. There are endless numbers of great legacy sauces out there that people have never had. There are also loads of novelty sauces that will come and go. Trying to rate them is stupid because we'll never be able to taste even a small number of them.
@@mattbrown5511 I just made a burrito for dinner with lots of that, the extra hot. I generally have 1-2 24oz bottles in the house. Even make chicken wing sauce with it.
I enjoyed your video very much. I watched the whole thing and found your narration to be friendly, professional, and with a nice tone. I'm not sure what your usual style is, but this was nice.Maybe a video on the best French Fries out there and how they are different.
Frank's is my go to sauce for most things. Cholula is for my Mexican dishes. Never knew that I was double dipping. Also I can't step into a pepper palace and not spend $100
Franks is so over powering that to me it does not make a good sauce for “most things”. It’s a great sauce for anything bbq though. Also some sandwiches. I use Cholula on everything - it’s flavorful but not too bold to dominate the food. Rice dishes, Asian dishes that need some rice, Mexican food, and sandwiches are all my Cholula.
I had to eat a lot MREs when I was in the military. And I can tell you that the little bottles of Tabasco in them made it way easier to swallow that stuff. That might also be why I stay away from it now that I retired.
My two personal favorites are Tapatío and Cholula. But they all have their place. I prefer Tabasco on my eggs, Sriracha in pho (I will only purchase Huy Fong), Frank’s in my wing sauce recipe, and my favorites for every day use
I recently learned about the Sriracha lawsuit. From what I've been told they had one primary supplier with a specific strain of pepper who bought more land to increase supply when they were going to order more. Except when they made an offer to purchase they had already decided they weren't going to do it, screwing him over. Now he has his own hot sauce line and people who used to swoon over Sriracha say it doesn't taste the same any more.
It is true. post 2016-17 sriracha tastes way different from before. it's not as savory or sweet and has a somewhat bitter undertone compared to earlier bottles.
I fell in love with Tabasco sauce many many years ago. They have a lovely tour of the island. Just touring the island. The factory. The bamboo farms. All of them are great products
@@dannydaw59 no they never said anything but I assume not. They are many miles from the real ocean. They are an island in the swamp land. Barely an island in my opinion. The wild thing to me is the salt they use their is mined on their island. They sit on a literal mountain of salt. They also have oil wells on the island.
Tran has the mindset any good chef needs. He knows that his recipe will outlive himself and he's willing to let others refine it with their own ideas and time.
This is pretty cool, you featured a company that is like 15 minutes from my house (Tabasco). Consequently, that is my preferred sauce of the ones you mentioned for a few reasons. One because it is made here in Louisiana, but another reason is it doesn't contain any weird ingredients. It is simply peppers, salt, and vinegar...no red dye #5 or other chemicals.
Cholula or Tapatio are great for Mexican food, Tabasco and Frank's are great for American food, and Sriracha is perfect for Southeast Asian cuisine. My favorite Mexican hot sauce is Jalisco brand, Porki. My friends in Guadalajara introduced it to me, and it's really good.
Well said. Each sauce has a cuisine it goes with. Like franks is good for wings, tabasco is very thin (I like is on burgers), and cholula and tapatio are superior on Mexican
Sriracha has the best texture and goes with the most diverse range of foods. It’s not watery like other sauces which is great for foods that I don’t want to get soggy. Easily my favorite.
Really depends on what I am using it for. Tabasco is good as a seasoning agent, like worcestershire. As a hot sauce, Texas Pete is my favorite. Cholula's not bad either, smokier than most of the others. Sriracha is great in soups and ramen, as well as stirfry's. I don't really consider it a "hot sauce" though. Or at least I don't use it like one. I consider more in the vein of hoisin and oyster sauce.
The guy who started the company seems very humble and likeable, but as for the sauce, I used to love it in my 20s when I ate a LOT of ramen (almost even started a punk band called "Ramen For Breakfast"), but lately, it's pretty much never in my fridge.
Banger video, especially cuz it took something so small like hotsauces you see on the aisles and blew it up into this multi-century origin story where it kinda presented as if I was learning about the sauces in parallel, like all around the world these small businessmen were crafting up their very own sauces only for all of them to become titans of the industry. I usually really like your videos, I watch them 99% of the time that I'm cooking or in the shower, but for some reason the storyline of this video felt miles ahead of the others - kinda hard to explain idk
I think you did a great job covering multiple companies within a given industry. This is certainly a video type I'd enjoy seeing from you in addition to your regular focus.
This may be unintentional but this particular list of sauces (at least the 4 first ones) also is quite useful here in Germany as they are practically the most common and seemingly most popular ones available around here.
I love my Cholula hot sauce. Its not SUPeR hot, but its so full of flavour. I didn’t know there were 6 flavours though. Ive only ever seen 3 in Canada. Nothing like putting Cholula’s on tater-tots or hash browns… or tacos….. or everything!
I love the cheap Crystal hot sauce, which is kinda like a watered down version of Frank's (which I also like a lot). My favorite is Marie Sharpe's, which is made with carrots. It's the perfect heat for me (I don't do the macho hot hot hot sauce thing) and actually tastes good, rather than just being hot.
Marie Sharps! Habaneros, carrots, onions, salt. That's it. Their Fiery Hot sauce is my favorite. Crystal is also my favorite for a vinegar based sauce.
Throughout my childhood and the present day, my family's household has always had Tabasco and/or El Tapatio sauce. My dad always insisted on having hot sauce around because anything else, as he put it, was just "wimp-sauce." lol.
Yes! Yes! Valentina is the way to go. Valentina is basically what Taco Bell sauce is trying to be and is good on everything, especially calamari. Crystal is also another favorite and is as good as any fermented cayenne sauce and usually cheaper. And what about pepper vinegar?
I have known about Tabasco and Texas Pete since I was a toddler. My mother had collection of miniature bottles of Tabasco. I never knew where she got them from because they are not sold in stores. Then I found out they were packaged in military MREs. For a short time, I collected them like she did. Tabasco is my preferred brand. However, I just tried Frank’s recently and I love the taste! So far, the hottest hot sauce I’ve eaten is Buldak.
Texas Pete and Sriacha are my favorites out of the bunch. Sriracha is really good with noodle and rice based dishes, and Texas Pete makes a really good base for a hot fried chicken sauce.
My preference is Huy Fong Chili Garlic sauce. Not big on sriracha, but that chili garlic sauce is just incredible, and really forms a core part of a couple dishes I make. All of them have a place in my house, though.
Look for Shark Brand sriracha from Thailand. Way better than Huy Fong. Big glass bottle (25 oz), yellow/red label. I love the Huy Fong Chili Garlic sauce too.
David Tran sounds like a brilliant entrepreneur, beyond what he said about not being able to ever meet market demand, its also great free advertising when you have a thousand other companies making and marketing a product that you created, while you are still the original and most recognizable.
I put Sriracha on every thing, the best by far of these four. It's the only one that doesn't taste like straight vinegar. I wouldn't even consider Tabasco a hot sauce, it's not hot at all. Add a few drops of red food coloring to some white vinegar and you have Tabasco Sauce. The only problem now is that Sriracha has been in very short supply for that last year or so due to drought where the peppers are grown.
Sriracha is easily my favorite out of the ones you talked about. I do prefer a little more heat but I love the taste of sriracha, green cap! Since you asked. I liked this episode and format. You didn’t ask but oddly enough, while I’m not the biggest fan of Tabasco, I oddly LOVE the smell of it.
Sriracha is a trademarked name that is owned by Huy Fong Foods, Inc., a company based in California that produces the popular Sriracha sauce. Huy Fong Foods trademarked the name in the United States in 2012, and the trademark covers the specific sauce produced by the company. Other companies are free to produce similar chili sauces, but they cannot use the name "Sriracha" without obtaining permission from Huy Fong Foods or facing potential legal action for trademark infringement. it is trademark not sure where this guy got his info?!
I like the format you did with this video. I have no suggestions though of what to do in the future, I just know that I watched through this video while making eggs, upon serving them onto my plate I poured Cholula sauce on them. Thanks for the history lessons in hot sauce business lol. Have a great day
Oh also, I love this Buffalo brand of hotsauce that's simply called... "Original". Thick, rich, it's not really hot (if at all) and has a nice bite of lime in it. Really good for chips, tacos, almost anything really. But it doesn't flow too well, so it would be a poor choice if you're trying to soak foods in it (as a marinade) or attempting to use it for chilaquiles (some things were never meant for such a task). Granted, I've never attempted the latter, but its consistency likely won't lend itself well to the process. Not that I'd advise anyone to USE hot sauce for chilaquiles, beyond a more proper salsa of your own design suited to your own tastes.
Being a spice lover since I was lil, imagine my shock when I came to USA, asked for hot sauce and got Tabasco 🤦🏻♀️🤦🏻♀️ I can’t w that freakin “flavor”. Thank God we found Frank’s Hot and Sriracha later 🙌👏👏 now our money’s in that 🌶
Sriracha is a trademarked name that is owned by Huy Fong Foods, Inc., a company based in California that produces the popular Sriracha sauce. Huy Fong Foods trademarked the name in the United States in 2012, and the trademark covers the specific sauce produced by the company. Other companies are free to produce similar chili sauces, but they cannot use the name "Sriracha" without obtaining permission from Huy Fong Foods or facing potential legal action for trademark infringement. it is trademark not sure where this guy got his info?!
I like all four of these hot sauces for different reasons. Tabasco + ketchup is what I like for dipping my french fries into (because regular ketchup is boring). Frank's Red Hot is great for wings, pierogis, and some cajun style meals. I strongly believe quesadillas are simply Cholula delivery devices. And of course Rooster Sauce (my favorite name for it) is for any Asian type of meal. I imagine that TH-cam channel Hot Ones is helping build the hot sauce industry.
My husband is originally from Thailand and he uses none of those you listed. We use a chili paste sauce that we mix with a little bit of vinegar to add to food. In addition to jalapeños and other small chilies. We used to live in LA and year and a half ago, we moved to Northern California. Our friends in LA told us they haven’t been able to get this particular chili sauce we use for over four months because they had a bad chili pepper crop due to the drought. We had half a jar of it so we hadn’t bought any in a while. We went to the store and looked and there’s nothing but knock off brands. So of course we bought several because we are desperate to never run out of it. Lol, even my Thai husband says that spicy food is addictive. 😋🥰
You're right, there are too many hot sauces of various company sizes. I prefer Franks, Tapatio (and they have a Doritos flavor!), Cholula, and Valentina, a Mexican hot sauce that doesn't make the shown list but is still not unpopular. I'd love to hear about Valentina. Even so, I think Crystal would be good for an informational video
I use Franks for almost everything, but my husband uses Tabasco on almost everything. I used to buy Tabatio to use exclusively on my microwaved popcorn, as taught to me by my Mexican college roommate. Oh, and I have used Sirracha in my Korean cooking, but I now have access to Gochujang, which is more authentic. I pretty much grew up without hot sauce, and taco bell's hot sauce was my first introduction to it. Lol
I grew up putting Tabasco sauce on most things i ate until i discovered Frank's RedHot. Later, in college, I discovered Huy Fong Sriracha at a local Chinese buffet. I love them all, and they all have their purposes, depending on what you're putting it on. My uncle puts Tabasco sauce on his eggs!
My taste in hot sauce heavily depends on what I'm eating. It's more about the flavor that the sauce can bring than the amount of spice within, but can also fall on the burn, as too much can kill the taste of the food 🧐🤓
Cholula is my personal favorite, it has enough heat to let you know it's there with a very good flavor of chili peppers whereas the others gave too pronounced of a vinegar flavor
MY family is directly related to Tabasco. During a family dispute, several family members moved to Louisiana and decided to implement the Tabasco as you know it today (highly condensed story). Edit: Thought I might add a little more. Part of the family dispute was having the family name on the product. Well, we didn't directly allow for it. We all settled for a version of our family name that is on the bottle you see till today.
I was never really into hot sauces until about five years ago i was walking through my grocery store and a man was handing out samples of his hot sauce that he makes using his mother's recipe. He had two flavors, a smoky flavor and a citrus flavor. I really liked the smoky flavor. It had a great amount of heat, but as it dissipates it becomes a smoky flavor. The citrus was more heat with a little hint of lime. That has been my favorite "go-to" sauce ever since. Also, i really LOVE Tabasco Cheez Itz. They are sooo good. The name of that sauce is A La Brava if you are in the western carolinas it can be found at Harris Teeter and Ingles super markets.
I,m big into hot sauces even before the "craze". My fav is Pickapepper from Jamaica but its hard to find in stores. Put this one a beef patty and go to heaven.
I usually associate Cholula and Tapatio hot sauces together. They’re both authentic Mexican hot sauces and they have about the same heat level. Flavor is also similar, though Tapatio has an extra touch of seasoning.
Not authentic salsas but eh tapatío is ok. Those are mostly used in snacks though, not necessarily used in food as we usually like to make homemade salsas to accompany our tacos and such, no one uses tapatío on their tacos.
I'll say this...for any ceviches,use tapatio. For any potato chips use Valentina. For sandwiches use cholula. For rice or bowls use Sriracha. For BBQs use Frank's. And somewhere in between use Tabasco...rule of thumb lol
Tabasco para ceviches.
I like putting Tabasco on my scrambled eggs. Yummy! 😋
Tabasco for spaghetti is the only way for me.
Valentina with Doritos goes crazy
Tabasco is for soups and stews
This multi-subject coverage is a darn good idea! For any particular field where a selection is better than any single 'big' essay, this really works.
Coca cola, Dr Pepper, and gross Pepsi next!
vacuum cleaners!!!!
Was pretty shallow video. Much prefer the deeper dives on one company.
I completely disagree, this video literally took me 2 tries to finish because it felt shallow and I would constantly loose track of what was happening because I never felt engaged or actually interested in any of the companies. I usually immediately watch every video with full attention and it's one of my favorite channels. Hopefully this format doesn't take off
Slicing across a specific market segment for a comparison is brilliant.
I've always admired the small business feel of Huy Fong. I first heard of it in the early 2000s at my local Chinese restaurant. They would ask how hot I wanted my food and then pour a few drops of this mysterious sauce in. It gave the food such a unique flavor. When asked about what the sauce was they showed me the Sriracha bottle. They sold the bottles as an unadvertised secret menu item. At the time no local stores carried it. The super secret nature of it made me feel like part of a special club. Now it's everywhere. I still like how they don't need to advertise. The quality of their product speeks for itself.
The quality of their product dropped when they changed pepper suppliers. The original supplier's product is superior, but tough to acquire - sells out fast.
Huy fong screwed over their original pepper supplier and even had to pay cuz they lost a lawsuit. So I no longer support them and buy other products
Interesting that a Vietnamese guy uses a Taiwanese company name to sell a Thai hot sauce.
Too bad that Huy Fong decided to try to screw over their largest supplier and screwed up their supply chain.
I buy directly from Underwood Ranch (the original Huy Fong supplier), who make their own superior Sriracha and other delightful sauces.
@GotKimchi I was about to comment asking CM why he chose not to mention that.
When I was in the US Army in the 80's our MRE's started including little bottles of Tabasco Sauce...Those were GOLD! you could trade almost anything for that little bottle. Our dining facilities always had Tabasco or Louisiana. For a soldier a long way from home hot sauce is an odd comfort but a comfort nonetheless. Thank you to all the workers that contribute name branded products for our soldiers meal packs (MRE's). You cannot believe how much we appreciate seeing familiar names and packaging...I only use Huy Phong Sriracha.
Hehe yep. Uk ration packs had them too until not that long ago. Amazing.
I loved those
When they started adding those tiny bottles of Tabasco to the MRE's we infantry types were in heaven! During Desert Storm we filled them up with that horrible arabian sand and crude oil and brought them home as souveniers.
@@RivetGardener What MOS allows you to be classified as an "infantry type"?
We got those little bottles in our "Christmas gift"/we don't pay you enough care packages from my employer last year. I collected the little bottles from the others who don't use Tabasco, so I'd have a horde for my locker.
Being born and raised in Louisiana there were only three hot sauces at our table...Tabasco, Crystal, and Louisiana Hot Sauce. Each hot sauce had their use. Tabasco was for rice dishes like Jambalaya, Dirty rice or gumbo with rice. Crystal was for seafood, fried fish or shrimp, and Louisiana was best for fried chicken, turkey, and cracklins. I still apply that rule today except for I've expanded my Tabasco collection to use the jalapeño and Chipotle sauces, both of which are really good too.
I never liked those type of hot sauces- too much vinegar. But I can appreciate it. I grew up on Mexican gif sauces which tend to be more flavor and less vinegar. It seems pepper dominated rather than vinegar dominated.
@@Homer-OJ-Simpson in reading the comments I'm now motivated to try something new. I walked the hot sauce aisle of the grocery store seeing what catches my eye, I grabbed Frank's because I feel it's adjacent to what I already like. It's okay. Next step is probably the Cholula.
@@sheenawilliams3672 Yeah, that's a great idea. I too grew up with like 4 typical hot sauces only -- Buffalo & Valentina for mexican and my parents would often buy one of those vinegar dominated hot sauces usually tabasco but occasionally Louisiana Hot Sauce and maybe once Crystal (it's hard to find in IL at least when I was growing up). My parents would occasionally try a change of pace by using El Yucatan hot sauce which is a different type of hot sauce -- it's habanero and it's much thicker sauce full of flavor.
But now that I think about it, I do l like the vinegar dominated sauces like Tabasco on soups and it's also a good option for certain rice dishes.
After a few years of living on my own after college, I started to try different sauces. Franks became one I would occasionally buy as it goes well with some sandwiches and for BBQ food. Cholula & Tapatio became popular and I gave them a try and now they are my go to hot sauces so I always have one or the other. Siracha is also one I occasionally buy -- very flavorful. There are also less popular but often more expensive and interesting hot sauces I buy on occasion. I now buy spicy chili crisp which is Asian condiment that is basically spicy chili crisp in a little oil.
@@Homer-OJ-Simpson it sounds like you and I have somewhat similar tastes. I'm not a big fan of hot sauces where the taste of the vinegar overpowers everything else. This is the main reason I've never really liked Tabasco. However, I can say that I don't have that issue with Crystal hot sauce and like it quite a bit. If you haven't tried it, give it a shot.
@@evitative462 I haven’t tried crystal in many years and probably only a couple times. Can’t remember what it taste like . Too much vinegar taste is something I don’t like but for me, I can use it in soups and maybe some rice dishes. I like the Mexican sauces the most because they have a nice chili taste that isn’t overpowering and nice balance on vinegar that isn’t overpowering. The Asian sauces to me have the best flavor but I can only use them on occasion due to being bold In flavor. Franks is good on some bbq but I can never use it more than once a week or else I would get tired of it.
Not only did I love the video format in general, but I loved that Tabasco got some well deserved attention for the fact that their process is still aging pepper mash in oak barrels for long periods of time. Also the salt they use for the aging barrels and the sauce mixing comes from Avery Island, which is itself giant salt dome island
Being in the military in the 90's, I always had tiny bottles of Tabasco sauce in every MREs, but I was never a fan of them. Years later, a restaurant my wife and I went to had bottles of Cholula sauce with the wooden caps at every table and I decided to try a little and I was amazed with the flavor. My wife doesn't like anything spicy, but tried a couple of drops of it and even she liked it.
RIP MRE Tiny Tabasco bottles (1966-2024), you were the culinary bandaid that allowed me to eat the some of the most offensive foods possible
We didn't get it in our compo rations but from the mid '60's to the mid '90's I always had a small bottle with me on exercise or ops.
Was it the same tiny bottles that Popeyes used to include with some of their chicken promo dishes? 0.125 oz, or 37mL in volume?
The best hot sauce in the entire world is Marie Sharps, hands down the GOAT. If you can ever get your hands on a bottle try it out.
Oddly enough, Cholula is the worst of all of these basic hot sauces for me. Watery and boring, i like franks, tapatio, and tabasco better.
@@jvogler_art4708 so you just like the taste of vinegar, not the actual chiles.
You should do a video on McCormick! They make French's, Frank's, Cholula, Stubb's, Worcestershire, nearly all the seasonings used in PepsiCo chips, and tons of industrial flavors, in addition to all their spices. They are MUCH bigger than people know!
I’m 😊 😊 u 6:29
Stubb's needs to stay on the DL right now or theyll cancel it and take him off the bottle
Always have a bottle of Worcestershire sauce in your pantry. It is a good emergency replacement for other sauces you use when you’ve run out like steak sauce.
@@montgomeryfitzpatrick473
Stubbs is good, but there’s a bbq sauce out there now called Fox Bros. which I highly recommend. It uses brown sugar instead of high fructose corn syrup and it tastes great.
Nothing says “yummy” like the term
“Industrial flavors” 🤔
I've gotta say, as a Army veteran, the only way some MREs are even edible is because of the Tabasco sauce bottles added in the package😅
I was highly upset when they got rid of the mini bottles for generic peper sauce
Did you say some? I don't think I EVER at an MRE without tobasco
Haven't they gone to powdered hot sauce in the 2023 ones?
Can confirm
@@jak_w515they are back to the mini glass bottles one of my soldiers got it I’ve started a collection of them on my desk
Cholula is my favorite. It doesn’t just make food hot but it actually tastes good. It’s uniquely flavorful on its own in a way that other hot sauces aren’t to me, even though they all taste decent enough and can get the job done if you want to spice things up.
Cholula is so nasty it taste like straight lemon ❌
Q
This. Cholula has the best flavor out of all of them. It's not just vinegar or heat like the others.
It actually has flavor, I recently tried their chili garlic version. And it’s better than the original.
Green Cholula is fire. If you haven’t tried it you got to
Tabasco and Cholula are definitely two items that are always in my pantry. Nice video!
The old commercial with Frank's hot sauce and the old lady was funny 🤣. " I put that $h!t on everything!" .
I mean it's true. If I can't put Frank's on it I put Huty Fong on it, and chances are if I can't put either of those on it I'm not eating it. I essentially use sriracha instead of ketchup, because sriracha is ketchup that didn't give up on its dreams.
Do you put hot sauce or ketchup on your egg sandwiches?
The tabasco mosquito commercial>>>
@@tjenadonn6158bro what lol
I remember my wife, who is Mexican, and I went to Mexico for vacation. At a Restaurant she asked for salsa for her meal. They brought he a bottle of tobasco sauce. Over a decade later we are still perplexed by that experience.
Yeah. Tabasco with Mexican food... Iffy
Must have been at a touristy place
Why? Don't be so provincial.
@@thejohnbeck Iffy? Don't be so sophomoric.
@@biggiebaby3541 no
Out of the four sauces, the "I put that (splat!) on everything!" from Frank's RedHot is the most memorable
Yessir lol one of the most memorable advertisements of the 2000s that granny was a G
I really loved the way you showcased four companies, definitely a great video and a way to mix up the presentation while still keeping intact what makes your channel so excellent. Well done 🤙
I'm from New Orleans
So obviously, Tobasco hot sauce has a huge influence on the city.
Growing up every year until 6th grade, we would go to Avery Island, LA as a class field trip to learn how the hot sauce was made and even tried stuff like Tobasco flavored ice cream and taffy (gross).
Now i keep a small bottle of Tobasco in my purse. But i truly love and prefer Crystals and Louisiana hot sauce over all. Its still nice to keep a bottle of Tobasco in the house and in my bag though.
Now, Sriracha is really good on chinese and i use it to make stew chicken.
I even tried their ramen packets, pretty damn good honestly. Choula and Tapatio are for mexican food.
Im just a lover of hot sauce
Yeah, it seems like Tabasco sauce is far more popular outside of Louisiana than it is here nowadays. They love it in the UK!
I still use Tabasco for certain things, but it’s not my favorite hot sauce. It seems like people here more commonly use Frank’s, Crystal, and Louisiana hot sauce than Tabasco.
Crystal is the most flavorful, my go to!
Have hurricanes ruined the pepper 🌶 harvest on that island?
No, everything is fine. Avery island is not a real “island.” It is basically just a large hill poking up in the Louisiana marsh. It is one of a few “islands” in South Louisiana that were formed by salt domes that pushed the land up from below. So when a hurricane comes, the island is high enough that the crops don’t get hit by the storm surge. And the pepper plants grow fairly low to the ground anyway so they tend to hold up pretty well against a strong wind.
But even if the worst would happen, they also grow pepper crops in a few other countries as a contingency plan.
Wait, you claim to keep hot sauce in your purse.... Hillary, is that you?
I enjoyed this video as a hot sauce "hobbyist". Every sauce is a bit different, so I'll apply each one to different dishes. It ain't just about the heat; sometimes, a dish's flavors match a sauce, and sometimes, it clashes.
This. I love to mix hot sauces and peppers with meals. I really enjoy using Tobasco for with indesian beef stew. And siracha for chicken
Agreed, my favorite combo is original cholula with a dash of tabasco on some eggs
Wow, for some reason, I never thought to combine multiple sauces! lol I'm going to try this soon. Thanks!
I and some friends have done the Hot Ones 10. That was... unpleasant and fun. :)
If I want low heat, tapatio is my only friend.
I'm a Siracha guy, and Huy Fong is the one I prefer, but lately, I'm having a hard time finding it in the stores, so I've been using Tabasco Siracha, because I can find it. I put Siracha on just about everything I eat. It's a good thing I don't have a sweet tooth, can't imagine it on ice cream, or cake, or any sweet dessert for that matter.
I think it’s because of the huge dispute with their former supplier so now they need a new one.
I like Tabasco on breakfast foods
@@RosinGoblina must on eggs
Try Dynasty Sriracha, soooooo good
Siracha is great as a general purpose heater. Garlic is inoffensive to many dishes, whereas tabasco and franks gives you the kick of vinegar. Cholula is also great. But if I want an actually hot, hot sauce, I turn to tapatio.
I really enjoyed how you compared and contrasted four different products and companies like this. Great way to mix it up. Your content is also always amazing and consistent in quality too. I wouldn't change a thing at all but these small ways of changing it up are nice and appreciated
I really liked this format Company Man. I think doing an overview was great for this because it allows us to reminisce on our experiences with the products rather than getting lost in dates and statistics. Also great job segwaying between them!
Tabasco's Chipotle is probably my favorite out of these. Frank's is my choice for hot dogs. None are all THAT hot though.
Tabasco chipotle is really good. Great smokey flavor that's clearly real. Not some liquid smoke BS that they add to many sauces.
Objectively, this is by far one of your best and most interesting and researched episodes. Well done.
Ditto!
Agreed.
Yet, completely left out the origin of Sriracha sauce.
Super disagree, I felt like it was the most superficial video he's done in a long time and I was unable to actually get into the video/pay attention like I usually do
@@CronicasViajeroPPTUO Eh ok, I know I said ''objectively'' but truthfully I was probably biased as a I'm a big hot sauce nerd
Tabasco for eggs, red hot for chicken, but I recently tried Cholula for the first time and really liked it. Texas Pete is good, comes in packets and as a flavor for a potato chip, which was delicious. I’m not a huge hot sauce guy, but that’s how I use them.
Tabasco is the winner overall because it can be eaten with pretty much anything and is flavourful and not overly spicy.
Hot stuff! We use all six of the products you mentioned, depending on the food we are preparing. Also, about twelve years ago, my wife bought two " green bell pepper" plants at one of the big box stores plant departments. I dutifully planted them in the garden, and to our surprise they turned out to be Pequin chilis. I use them frequently, and have started making small batches of sauce. No idea where it's going to go, but it currently lives on a kitchen shelf along with Tobasco, Franks, Sri Racha, Chalula, and Tapatio. I even powder the dried Pequins and use it as chili powder! A little goes a long way!
I usually use alot of Tapatio myself (its cheap and everywhere!) But my favorite is probably Cholula myself, such a good flavor!
Straight up the same bro
This is true. Tapatio costs a fraction of what Tabasco charges! Cholula is delicious!
I agree. Tapatio tastes good AND is inexpensive, but Cholula tastes great as well.
Having been raised on Tabasco, it still holds a special place in my heartburn. Plus, I love those tiny little bottles they made for MRE packs back in the 90s.
Lately, I've grown a preference for Cholula, whenever I can get it. The vinegar taste of Tabasco has always been a bit strong for my taste, though.
My newest favorite lately has been from a small local outfit called YellowBird. They make a variety of sauces from their Jalapeno, which is their mildest formula, to a Ghost Pepper sauce. But I've been alternating between the Jalapeno and the Habanero formulas for my breakfast tacos. Good stuff!
Tapatio is my favorite hot sauce. A friend of mine from Puerto Rico introduced me to it years ago. I didn't even know the name of it for a long time. I just looked for the brand that had the dude in the Sombrero on the label 😆 I'm really surprised that it didn't rank higher on both lists. Oh well. This was still a very entertaining video.
Hell yeah its awesome
It's so good, it has such a clean taste and doesn't overdo the amount of vinegar.
I use tapatio for pretty much anything I would want a hot sauce for
Great video! Loved the story about Siracha and how the name was never trademarked. Refreshing to see this day and age.
I use Tabasco, Chalula and Siracha for various foods I make. Than you for this informational video!
One of my favorites, among all the hot sauces out there, is Tabasco brand habanero. And it’s oddly hard to find. Compared to the regular and the green, anyway. I always pick up a bottle whenever I happen to see it.
I was never big on hot sauce. Dad usually went with texas pete or louisiana. My mom started buying the Hello Fresh meals in 2020 since going to the grocery store was hard during the pandemic. Some of their meals included little packets of Cholula hot sauce. I was having left overs and needed to make it better and I found the packet and I've been in love ever since and it is the one brand both my dad and I like, so that's what we get now.
Hello Fresh is also how I got put on to Cholula. I always used to buy Frank's prior to that. But I tried the Cholula when I started getting HF and found that I liked it better.
My favorite is Marie Sharp's from Belize! Habanero based, but balanced out with a hint of carrot juice. Fantastic, and I believe rising in popularity.
Nice to see a fellow Marie Sharp's fan! I collect the bottles too. Belizean Heat is my favorite but the Beware is when I want the extra heat
Agree with you. Stick with both Marie Sharp's & Melinda's, as one doesn't have to use a half of a bottle to either get any heat or pepper taste of if them, as one does with Tabasco
As a hot sauce fan myself, this was a super fun episode. Although I prefer much hotter sauces than these. My choices are usually el yucateco, last dab, pain %95, or Dat'l do-it.
I was introduced to Cholula at a cafe in Austin around the early 2000s. The bartender poured me a pint of Dos XX with Cholula around the rim. Throughout the night we played around with different recipes. My favorite was a shot of vodka chilled with 3 healthy dashes of Cholula. It was like a concentrated spicy Bloody Mary. Love it.
I’ve always liked Tapatio, especially at breakfast. I think it comes from my high school and then college, who both had it available to put on breakfast burritos, eggs, hashbrowns, and omelets (bottles or squeeze packets). Cholula’s not bad I guess but I’d always prefer Tapatio.
I loved the video! It was cool seeing multiple big businesses in an industry be compared to another from a uprising and business standpoint.
This video is secretly McCormick: Bigger Than You Know
I can't believe El Yucateco didn't make the list. Their green habanero sauce is frigging awesome.
You make a great point. EY is a fabulous sauce, but I only discovered it about 4 years ago when I went to a grocery store that carried it. There are endless numbers of great legacy sauces out there that people have never had. There are also loads of novelty sauces that will come and go. Trying to rate them is stupid because we'll never be able to taste even a small number of them.
Valentina is also a great brand. Their "Black Label" is my personal favorite.
@@mattbrown5511 I just made a burrito for dinner with lots of that, the extra hot. I generally have 1-2 24oz bottles in the house. Even make chicken wing sauce with it.
In my opinion it should be ranked above cholula
@@vintageretro83 Green has a cleaner flavor though. The red is kind of rough.
I enjoyed your video very much. I watched the whole thing and found your narration to be friendly, professional, and with a nice tone. I'm not sure what your usual style is, but this was nice.Maybe a video on the best French Fries out there and how they are different.
Frank's is my go to sauce for most things. Cholula is for my Mexican dishes. Never knew that I was double dipping. Also I can't step into a pepper palace and not spend $100
every time i visit St Augustine the Pepper Palace is a MANDATORY stop lol
Marie sharps on your mexican food, or mexico lindo... youll never touch cholula again.
Cholula is more for chips and other snacks. I highly recommend Yahualica hot sauce for anything Mexican.
You are a man of culture 🎉
Franks is so over powering that to me it does not make a good sauce for “most things”. It’s a great sauce for anything bbq though. Also some sandwiches. I use Cholula on everything - it’s flavorful but not too bold to dominate the food. Rice dishes, Asian dishes that need some rice, Mexican food, and sandwiches are all my Cholula.
I had to eat a lot MREs when I was in the military. And I can tell you that the little bottles of Tabasco in them made it way easier to swallow that stuff. That might also be why I stay away from it now that I retired.
I carried a bottle of Sriracha in my ruck, people laughed then bagged my for a few drops
Tabasco was the only way to make the cheese and veggie “omelette” edible 😂😂
Valentina is the must go to if you want a Mexican style sauce.
Can't go more Mexican than a homemade sauce
The Mexican version of i put that $h!t on everything 😉
Tapatio or El Yucateca though.
Shoutout to Salsa Huichol as well. All my favorite hot sauces seem to come from Jalisco.
Valentina is too sweet for me. I refuse to eat that stuff.
My two personal favorites are Tapatío and Cholula. But they all have their place. I prefer Tabasco on my eggs, Sriracha in pho (I will only purchase Huy Fong), Frank’s in my wing sauce recipe, and my favorites for every day use
I recently learned about the Sriracha lawsuit. From what I've been told they had one primary supplier with a specific strain of pepper who bought more land to increase supply when they were going to order more. Except when they made an offer to purchase they had already decided they weren't going to do it, screwing him over. Now he has his own hot sauce line and people who used to swoon over Sriracha say it doesn't taste the same any more.
man I'd love to know where I could get the sauce made with the original peppers, would be really interesting to do a taste comparison
It is true. post 2016-17 sriracha tastes way different from before. it's not as savory or sweet and has a somewhat bitter undertone compared to earlier bottles.
I fell in love with Tabasco sauce many many years ago. They have a lovely tour of the island. Just touring the island. The factory. The bamboo farms. All of them are great products
Did they say anything about hurricanes ruining the peppers?
@@dannydaw59 no they never said anything but I assume not. They are many miles from the real ocean. They are an island in the swamp land. Barely an island in my opinion.
The wild thing to me is the salt they use their is mined on their island. They sit on a literal mountain of salt. They also have oil wells on the island.
Tran has the mindset any good chef needs. He knows that his recipe will outlive himself and he's willing to let others refine it with their own ideas and time.
This is pretty cool, you featured a company that is like 15 minutes from my house (Tabasco). Consequently, that is my preferred sauce of the ones you mentioned for a few reasons. One because it is made here in Louisiana, but another reason is it doesn't contain any weird ingredients. It is simply peppers, salt, and vinegar...no red dye #5 or other chemicals.
You from the berry?
The format was great dude, keep up the good work. I like your 1v1 vids more but this was just as much fun to watch. Thanks!
Cholula or Tapatio are great for Mexican food, Tabasco and Frank's are great for American food, and Sriracha is perfect for Southeast Asian cuisine. My favorite Mexican hot sauce is Jalisco brand, Porki. My friends in Guadalajara introduced it to me, and it's really good.
Well said. Each sauce has a cuisine it goes with. Like franks is good for wings, tabasco is very thin (I like is on burgers), and cholula and tapatio are superior on Mexican
I love Valentina sauce
Sriracha has the best texture and goes with the most diverse range of foods. It’s not watery like other sauces which is great for foods that I don’t want to get soggy. Easily my favorite.
Really depends on what I am using it for. Tabasco is good as a seasoning agent, like worcestershire. As a hot sauce, Texas Pete is my favorite. Cholula's not bad either, smokier than most of the others.
Sriracha is great in soups and ramen, as well as stirfry's. I don't really consider it a "hot sauce" though. Or at least I don't use it like one. I consider more in the vein of hoisin and oyster sauce.
I hate Sriracha. In fact I like all hot sauces except asian ones.
@@planescaped Exactly different foods need different hot sauces.
The guy who started the company seems very humble and likeable, but as for the sauce, I used to love it in my 20s when I ate a LOT of ramen (almost even started a punk band called "Ramen For Breakfast"), but lately, it's pretty much never in my fridge.
Sriracha is only good on Asian food. Any other and it just doesn't work.
Banger video, especially cuz it took something so small like hotsauces you see on the aisles and blew it up into this multi-century origin story where it kinda presented as if I was learning about the sauces in parallel, like all around the world these small businessmen were crafting up their very own sauces only for all of them to become titans of the industry. I usually really like your videos, I watch them 99% of the time that I'm cooking or in the shower, but for some reason the storyline of this video felt miles ahead of the others - kinda hard to explain idk
I think you did a great job covering multiple companies within a given industry. This is certainly a video type I'd enjoy seeing from you in addition to your regular focus.
This may be unintentional but this particular list of sauces (at least the 4 first ones) also is quite useful here in Germany as they are practically the most common and seemingly most popular ones available around here.
I love my Cholula hot sauce. Its not SUPeR hot, but its so full of flavour. I didn’t know there were 6 flavours though. Ive only ever seen 3 in Canada.
Nothing like putting Cholula’s on tater-tots or hash browns… or tacos….. or everything!
I love the cheap Crystal hot sauce, which is kinda like a watered down version of Frank's (which I also like a lot). My favorite is Marie Sharpe's, which is made with carrots. It's the perfect heat for me (I don't do the macho hot hot hot sauce thing) and actually tastes good, rather than just being hot.
Marie Sharps! Habaneros, carrots, onions, salt. That's it. Their Fiery Hot sauce is my favorite. Crystal is also my favorite for a vinegar based sauce.
Throughout my childhood and the present day, my family's household has always had Tabasco and/or El Tapatio sauce. My dad always insisted on having hot sauce around because anything else, as he put it, was just "wimp-sauce." lol.
Well done man. I appreciate you bringing light to the rest of the Tabasco product line. You gotta try Sweet and Spicy!
Tapatio, Crystal, and then gochujang.
I appreciated your overview of the different companies!
1. Cholula - best taste
2. Franks red hot - best kick
3. Sriracha - best consistency
4. Tabasco - always there when you need it
Great Video. Valentina for Mexican Food, Crystal for anything with Seafood, Siracha for Asian, and Louisiana for anything else.
Yes! Yes! Valentina is the way to go. Valentina is basically what Taco Bell sauce is trying to be and is good on everything, especially calamari. Crystal is also another favorite and is as good as any fermented cayenne sauce and usually cheaper.
And what about pepper vinegar?
Louisiana? You mean Tabasco 😂
@@Mexicano1768 nope. Trying to enhance the flavors of what I am eating. Not over take it.
Now this is the crossover I have been waiting for.
I have known about Tabasco and Texas Pete since I was a toddler. My mother had collection of miniature bottles of Tabasco. I never knew where she got them from because they are not sold in stores. Then I found out they were packaged in military MREs. For a short time, I collected them like she did. Tabasco is my preferred brand. However, I just tried Frank’s recently and I love the taste! So far, the hottest hot sauce I’ve eaten is Buldak.
I remember seeing a Tabasco bottle in an old Little Rascals short and being surprised by how it looked pretty much the same as the ones made today.
otay buttwheat...
I liked this. I would like more comparative episodes.
Texas Pete and Sriacha are my favorites out of the bunch. Sriracha is really good with noodle and rice based dishes, and Texas Pete makes a really good base for a hot fried chicken sauce.
My preference is Huy Fong Chili Garlic sauce. Not big on sriracha, but that chili garlic sauce is just incredible, and really forms a core part of a couple dishes I make.
All of them have a place in my house, though.
The green top container. With fried chicken!
Huy Fong's paste varieties are much better than their Siracha.
Look for Shark Brand sriracha from Thailand. Way better than Huy Fong. Big glass bottle (25 oz), yellow/red label. I love the Huy Fong Chili Garlic sauce too.
Each individual sauce has qualities that have many uses in a variety of dishes. Finding which one to use for what is the defining factor.
David Tran sounds like a brilliant entrepreneur, beyond what he said about not being able to ever meet market demand, its also great free advertising when you have a thousand other companies making and marketing a product that you created, while you are still the original and most recognizable.
This is the spiciest topic you’ve chosen yet! :P
This video showed up on my feed right after I ate some homemade chicken doused in Red Hot and Tabasco sauce.
This a a great format! There is a lot of things it can apply to. Dog food, cat food, cell phones, clothes. Keep up the great content
Concise, informative, factual. Well done. Thank you.
I gotta vote Cholula. It has a bit more tang than the others.
For a Mexican-style hot sauce, Cholula is probably my favorite.
I put Sriracha on every thing, the best by far of these four. It's the only one that doesn't taste like straight vinegar. I wouldn't even consider Tabasco a hot sauce, it's not hot at all. Add a few drops of red food coloring to some white vinegar and you have Tabasco Sauce. The only problem now is that Sriracha has been in very short supply for that last year or so due to drought where the peppers are grown.
I try my best to buy the shelves of it before someone else does 😟😞 it's sad I can't be generous when everybody just buys them up too
Are you saying you could drink a gallon of Tabasco no problem?
Sriracha is easily my favorite out of the ones you talked about. I do prefer a little more heat but I love the taste of sriracha, green cap!
Since you asked. I liked this episode and format.
You didn’t ask but oddly enough, while I’m not the biggest fan of Tabasco, I oddly LOVE the smell of it.
Sriracha is a trademarked name that is owned by Huy Fong Foods, Inc., a company based in California that produces the popular Sriracha sauce. Huy Fong Foods trademarked the name in the United States in 2012, and the trademark covers the specific sauce produced by the company. Other companies are free to produce similar chili sauces, but they cannot use the name "Sriracha" without obtaining permission from Huy Fong Foods or facing potential legal action for trademark infringement. it is trademark not sure where this guy got his info?!
Real Sriracha is hotter than the domestic product made in California.
Cholula’s flavor diversity gives it an edge; their Chile Limon is tremendous.
But Tapatio is my jam.
I like the format you did with this video. I have no suggestions though of what to do in the future, I just know that I watched through this video while making eggs, upon serving them onto my plate I poured Cholula sauce on them. Thanks for the history lessons in hot sauce business lol. Have a great day
Tapatio is my favorite one of those, but usually i buy the cheap generic hot sauce from Kroger and then mix Dave's in with it
Oh also, I love this Buffalo brand of hotsauce that's simply called... "Original". Thick, rich, it's not really hot (if at all) and has a nice bite of lime in it. Really good for chips, tacos, almost anything really. But it doesn't flow too well, so it would be a poor choice if you're trying to soak foods in it (as a marinade) or attempting to use it for chilaquiles (some things were never meant for such a task). Granted, I've never attempted the latter, but its consistency likely won't lend itself well to the process. Not that I'd advise anyone to USE hot sauce for chilaquiles, beyond a more proper salsa of your own design suited to your own tastes.
The most universal hot sauce wins
Great video ! I love the idea of reviewing one product among multiple companies !
I liked this format. It’s cool to hear about the key players in an industry like this
Being a spice lover since I was lil, imagine my shock when I came to USA, asked for hot sauce and got Tabasco 🤦🏻♀️🤦🏻♀️ I can’t w that freakin “flavor”.
Thank God we found Frank’s Hot and Sriracha later 🙌👏👏 now our money’s in that 🌶
Huge fan of Sriracha. It’s simply good sauce you can add to many different Asian dishes or chili
Sriracha is a trademarked name that is owned by Huy Fong Foods, Inc., a company based in California that produces the popular Sriracha sauce. Huy Fong Foods trademarked the name in the United States in 2012, and the trademark covers the specific sauce produced by the company. Other companies are free to produce similar chili sauces, but they cannot use the name "Sriracha" without obtaining permission from Huy Fong Foods or facing potential legal action for trademark infringement. it is trademark not sure where this guy got his info?!
I like all four of these hot sauces for different reasons. Tabasco + ketchup is what I like for dipping my french fries into (because regular ketchup is boring). Frank's Red Hot is great for wings, pierogis, and some cajun style meals. I strongly believe quesadillas are simply Cholula delivery devices. And of course Rooster Sauce (my favorite name for it) is for any Asian type of meal.
I imagine that TH-cam channel Hot Ones is helping build the hot sauce industry.
I like Tapatio and ketchup for fries and skillet potatoes.
Great video!
My favorite three are texting Pete , Cholula, and Siracha. They all have flavor as well that heat.
My husband is originally from Thailand and he uses none of those you listed. We use a chili paste sauce that we mix with a little bit of vinegar to add to food. In addition to jalapeños and other small chilies. We used to live in LA and year and a half ago, we moved to Northern California. Our friends in LA told us they haven’t been able to get this particular chili sauce we use for over four months because they had a bad chili pepper crop due to the drought. We had half a jar of it so we hadn’t bought any in a while. We went to the store and looked and there’s nothing but knock off brands. So of course we bought several because we are desperate to never run out of it. Lol, even my Thai husband says that spicy food is addictive. 😋🥰
The garlic sriracha is heavenly. Literally makes everything better from burritos, to pasta, burgers, hot dogs, sandwiches, you name it.
is that one made by Huy Fong too? sounds good
is that one from the jar?
@@microwaveman1234 Yeah, comes in a jar with a green top. Can be hard to find. Usually sold out. Totally worth tracking down or ordering online.
@@DankDave211 Yeah, in a jar with a green lid. NEXT LEVEL stuff.
The jar with the green cap is call Garlic Chili Sauce also known as Sambal .
Loved the video and the new spin you used for the format. Keep up the great work… I always enjoy your videos and the production value.
All are amazing 👏
Each have a different culinary corner that they're king!
I agree. Frank's vs Crystal vs Louisiana. Cholula vs Valentina. Tabasco and Sriracha are their own beast.
You're right, there are too many hot sauces of various company sizes. I prefer Franks, Tapatio (and they have a Doritos flavor!), Cholula, and Valentina, a Mexican hot sauce that doesn't make the shown list but is still not unpopular. I'd love to hear about Valentina. Even so, I think Crystal would be good for an informational video
I use Franks for almost everything, but my husband uses Tabasco on almost everything. I used to buy Tabatio to use exclusively on my microwaved popcorn, as taught to me by my Mexican college roommate. Oh, and I have used Sirracha in my Korean cooking, but I now have access to Gochujang, which is more authentic.
I pretty much grew up without hot sauce, and taco bell's hot sauce was my first introduction to it. Lol
I grew up putting Tabasco sauce on most things i ate until i discovered Frank's RedHot. Later, in college, I discovered Huy Fong Sriracha at a local Chinese buffet. I love them all, and they all have their purposes, depending on what you're putting it on. My uncle puts Tabasco sauce on his eggs!
My taste in hot sauce heavily depends on what I'm eating. It's more about the flavor that the sauce can bring than the amount of spice within, but can also fall on the burn, as too much can kill the taste of the food 🧐🤓
Cholula is my personal favorite, it has enough heat to let you know it's there with a very good flavor of chili peppers whereas the others gave too pronounced of a vinegar flavor
MY family is directly related to Tabasco. During a family dispute, several family members moved to Louisiana and decided to implement the Tabasco as you know it today (highly condensed story).
Edit: Thought I might add a little more. Part of the family dispute was having the family name on the product. Well, we didn't directly allow for it. We all settled for a version of our family name that is on the bottle you see till today.
I was never really into hot sauces until about five years ago i was walking through my grocery store and a man was handing out samples of his hot sauce that he makes using his mother's recipe. He had two flavors, a smoky flavor and a citrus flavor. I really liked the smoky flavor. It had a great amount of heat, but as it dissipates it becomes a smoky flavor. The citrus was more heat with a little hint of lime. That has been my favorite "go-to" sauce ever since. Also, i really LOVE Tabasco Cheez Itz. They are sooo good. The name of that sauce is A La Brava if you are in the western carolinas it can be found at Harris Teeter and Ingles super markets.
I,m big into hot sauces even before the "craze". My fav is Pickapepper from Jamaica but its hard to find in stores. Put this one a beef patty and go to heaven.
I usually associate Cholula and Tapatio hot sauces together. They’re both authentic Mexican hot sauces and they have about the same heat level. Flavor is also similar, though Tapatio has an extra touch of seasoning.
Not authentic salsas but eh tapatío is ok. Those are mostly used in snacks though, not necessarily used in food as we usually like to make homemade salsas to accompany our tacos and such, no one uses tapatío on their tacos.
Yeah tapitio is great. Whenever there’s a neighborhood or family gathering everyone always uses tapatio. Especially on tacos
I use Tapatio on my tacos.