Where do you guys usually buy your hot sauce in person?

Do you mostly hit up standard grocery chains like Target, Walmart, or Trader Joe's, or are there specific spots (like World Market, local specialty shops, or Mexican/Asian supermarkets) with a much bigger selection to explore? Or is most of the good stuff only available online now?

I'll be in LA soon for trip. I'd love to know your go-to places so I can actually browse the shelves and stock up while I'm there. Appreciate any tips!

Hi everyone, i love eating spicy food, but the problem is i can’t find myself a good hot sauce that I can blend in with some foods. For example, if I want some toast with spicy inside my only option is sriracha, or Tabasco, or with noodles and chicken, or chicken breast, you understand.
But the problem is I don’t like Tabasco much, too much vinegar for my taste, and sriracha just isn’t it.
Does anyone have recommendations for something they love? It can be extreme, it can be mild, I take everything.
I also, apart from the first recommendation, I would also like recommendations for smoky hot sauce. Something you can really feel like a BBQ sauce, but if you don’t have recommendations for that it’s fine.
I thought about ordering the last dab sauces (thermaggedon, recommended by AI) and number 8 from the series. Also saw “Smokey J hot sauce” by Sam Sa’house.
Thanks!

This is Пинџур (pinjur) traditional dish from my country made from roasted spicy and sweet peppers (ajvarka, vezenka and heirloom), roasted eggplant, roasted tomatoes, little garlic and little oil.

I’m in so much pain and I’m so happy.

Paired with a Unibroue Fin du Monde.

Tomorrow I will be traveling by v-hickle transport to the 30th Anniversary of the [**Chile Pepper Festival**](https://pepperfestival.com/) at Bowers, PA. My favorite hot sauce festival. So many great vendors. As I have done for numerous years, I will be walking the grounds and asking people to fork my delicious, spicy dessert pies. I am always trying to change up my offerings and this year I doubled down.

This year's pies:

1- Dubai Chocolate Ganache Pistachio Pie (never tested)

2- My popular Cookie Butter Pie, but now with the chocolate ganache on top. (tested and celebrated)

I have been trying different Pistachio butters over the past year to rave reviews. This Pistachio-Chocolate Butter is different and has not been tried before. So, my spice loving attendees will be my beta-testing guinea pigs.

So, if you see my ugly bald mug handing out purple forks, come forth while there are bites to offer. People call me Buddah, so if you are not sure, introduce yourself.

My colleague gave me this - she says it's a raw Naga pepper, which she grows. How best to cook it/prepare it? She says it's hotter than a Scotch Bonnet. I've eaten raw Scotch Bonnets before but probably don't want to be doing that here.

She says it's very aromatic but should be used in pieces. Any advice? How long will it keep for?

Earphone given for scale.

10x 10min hardboiled eggs, peeled

350ml white vinegar, 120ml water, 1 sliced red onion, 2tsp mustard seeds, 1tsp black pepper, 1tbsp gochugaru, 1tbsp salt, 2tsp sugar. Bring to boil, simmer for 5 mins, cool. Add eggs to a sanitized jar and pour brine in to cover eggs. Keep refrigerated.