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I grew up putting Tabasco red original on gringo tacos, so that’s always in stock. I keep the green Tabasco on hand for chicken tacos. Frank’s red hot for buffalo chicken wings. Louisiana original red, also.
I also keep Cholula’s, Melinda’s, El Yucateca on hand, usually both the cayenne based versions and the habanero based versions.
From there, it becomes more random. Usually bottles I’ve gotten as a gift, or bought as an experiment. There are usually three or four of those laying around, in the past there might have been 10 or 20.
I have one bottle of ghost pepper hot sauce that’s too hot to eat.
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