How many hot sauces do you have on hand?

2 – I prefer to use fresh or dried chilis and spices to get my hot mojo going!

My two basics are Sriracha and my own home-canned garlic sauce. I probably have a few more as well; there’s certainly some Tapatio or the like in there somewhere.

I have a 4 liter bottle of hot sauce that I got from Mexico and about 6 others that I have rated on a scale of hotness. I drench almost everything in it!

Sriracha (this is a staple in our house)
Louisiana Hot Sauce
Smack My Ass & Call Me Sally, Going Postal

One. Naga viper chilli sauce mainly because it’s made locally. And because it’s fun watching people trying to eat the stuff.

We have Sriracha, a pack of Tabasco, hot sauce packets from Taco Bell, and some weak-ass ‘hot’ sauce
There’s also a lot of dried spices.

Two. Green Tabasco and red Tabasco

3. Tabasco, Sweet Chilly Sauce, and some other one in a packet that you rub on meat.

None, I’m not a hot sauce fan, although I still eat it if it’s in a restaurant.

I have 9 right now. My husband doesn’t do spicy food, so they are exclusively for my own personal cooking/eating endeavors.

I had a salsa for tortilla chips an hour ago, but my husband finished it off. Usually I have a Herdez green sauce on hand, but I don’t today. I don’t have tabasco, or any of those liquid hot type sauces. At times I make my own green sauce, pico de gallo, or this one other sauce with dried pasilla peppers and tomatillos and you cook pork ribs in it.

I always have Sriracha and Cholula.

I remember my grandma making salsa and cooking peppers on her comal. The whole house had this awesome intense roasted pepper smell, but it also made the air like pepper spray and we’d have to keep all the windows open and still our eyes would water. I need to make some of that stuff

@redfeather

Yep- it’s fun! I forgot I have that too- several batches of roasted red chile salsa.

None! Spicy things make me sad.

I thnk I count 5: Sriracha; green and red Tabasco; Cholula; hot chili-garlic sauce.

I used to have a lot of different kinds, but I’ve got it down to Sriracha, Scotch Bonnet sauce (a tablespoon spread out over a 12” fully loaded burrito can hurt the uninitiated), some salsa verde for nacho chips when I’m feeling lazy, Frank’s Hot Sauce (or Louisiana hot sauce in its stead sometimes) and some various salsas that I just haven’t used up yet. I guess I also have a few dozen packets of various foil packs of hot sauces from various Chinese restaurant take-out and the like, and I’ll probably have those forever.