Eww. Anything with vinegar is a definite turn-off. I don’t even like tabasco for that reason.
I was wondering if just slicing/mincing in oil would be enough, or if it has to be heated/cooked at some point.
Heat from frying ’em before tossing in some eggs definitely kills a lot of the heat and just leaves a nice warm glow instead (which ain’t bad, as it still imparts a nice flavor), so that kinda defeats the purpose of keeping whole peppers.
You’re on your own there mang.
I guess it’s probably possible to make a vinegar free hot sauce, but it won’t keep well or taste as good imo. I don’t want the vinegar to be super forward, but it’s going to be in virtually any hot sauce you’re likely to see for sale. 15 of the 15 bottles I have on hand list it as an ingredient.
Some hot sauce has vinegar, some doesn't.
I only buy hot sauce without vinegar as I don't like the taste of vinegar.
I don't know how to make hot sauce, however.
I make my own when I can. I use El Pato Japaleno Salsa ( I don’t care for vinegar-based hot sauces/salsas) or something similar and add my own chilies to it, either dried or fresh. Seal the container and let it sit for a couple days, shaking it every so often. I like it very hot so I grow my own. I grew ghost peppers in 2018, and some Trinidad Scorpions last year. Each over 1,000,000 SHU’s. The ghost peppers don’t taste great, but the Trinidad Scorpions do and are hotter, but the heat is different. They don’t last long though and go bad in a week or two.
Have a couple of favorites you recommend in that space?
There's only two that I use on a regular basis.
They have a similar flavor - one just pours out of the bottle too fast for some applications.
Thanks. Both of those are actually on my list to try when I see them. Saw Valentina Black the other day but they only had the huge 34oz and I wasn’t ready to commit. It does appear to have vinegar listed as an ingrediant though btw.
Tapatio interestingly does not have it, but does list acetic acid, which is the most concentrated compound in… vinegar.
Whoa. That Tapatio guy looks like the My Pillow guy…
Valentina Black does have vinegar, but not very much of it.
Neither of the two hot sauces that I use taste like vinegar.
I actually haven't tried that many hot sauces.
I just tried some of the cheapest ones, was happy with them, and quit experimenting.
However, if I'm at a restaurant and they have different hot sauces to try, I will try them.
Yeah that’s good to know on those two, will try to pick them up soon.
I’m generally fine with vinegar, but don’t want it to be the first or only thing I taste in my hot sauce. All of the bottles I’ve picked up recently seem to strike the right balance where it’s there as a preservative and provides some tang, but is restrained enough to let the peppers and other ingrediants shine.
My favorite store bought sauce has been Nando’s Peri Peri Garlic
I don’t mind vinegar in my sauces but Tobasco and most buffalo sauces are definitely more vinegar than I like. I do wish I could find more savory like hot sauces locally in store.
Mexico Lindo Salsa De Chile Habanero XXXtra hotsauce.
I just tried the xxxtra hot variation and I have to say it has a good bite and it’s just as delicious as the regular Habenero red sauce version.
Picama’s Salsa Brava. Is worst tasting hot sauce I tried so far. 
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Salsa Huichol Habenero. Low sodium 80mg per 2tsp, mild for habenero and it’s pretty tasty.
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Trader Joes Spicy Taco Sauce is also tasty but it’s 280mg sodium per 2 tsp.
La Guacomaya Hot Sauce with Lime juice.
Mild and very delicious.
El Yucateco # 1 for me.
Heartbreaking Dawn, nuff said
In case you have not heard, the My Pillow Guy also makes quilted long johns. LOL
This is my all time favorite. I use it every morning on my bacon egg and cheese sandwich.
I was looking at that and asking myself, “Is that ‘endorphin’??”
And whaddya know, it is.
Still no idea what I’m gonna do with that tabasco-type hotsauce I got.
Tried it on eggs. Yecch.
Tried it on a hotdog. Yecch.
Aside from tatanka wings, I have no idea what it’d “go” with.
In Singapore, I enjoy this Lingham’s extra hot chilli sauce, made in Malaysia.
This 280 ml regular size costs S$3.25, or about US$2.25.