Thats uncomfortable as f*** to be doing on the regular too

Spicy food doesnt f*** up my stomach but if if its pass tolerant its obv f***s up my throat and all the annoyingness that comes with it for the next few minutes to perhaps hour or two

Its cool and fun once in a while but f*** that as an everyday thing i dont like using spice as like "torture" especially with food im tryna legit enjoy

Its also distracting as hell imo

Some kick n feel n lip blowing whoosh sounds is good enough

Saw this at the store today so I got it

Pretty damn good

Bought habenero maple, poblano, and jalapeño

Local diner used to make their own..Was fire

Tapatio for bottled stuff

best thread on this site

Pack on the way and man copped more

Hot sauce and potato chips

I’ve never done this

My homie put me on almost ten years ago and I've loved it ever since

@gangy this or tapatío with some potato chips

nothing special i use this everyday

You know I don’t fw val tastes too vinegary. I got both tho since I’m in a Mexican household

u fw any specific chips ?

The original is the best one:

My homie that put me on is Mexican and he told me mad Mexicans f*** with this combo

I hear you though

Just regular lays/potato chips

I've paired it with salt and vinegar potato chips too though but I love those and I don't want to recommend you more vinegar if you don't f*** with that

I'd try it with the tapatío and/or any other hot sauces you really f*** with

I've only done this with the two I mentioned but I can tell that I'd f*** with this pairing with any hot sauce I really f*** with

Need some chilli paste recommendations in here too

Yoooo i fw this

Very overlooked:

The true key to making Asian food spicy and taste good is actually not Siracha (which is basically just ketchup with the slightest dash of heat). It is Sambal.

Why? Asian food usually already has a ton of flavor and Siracha has a very distinct and strong flavor. If you put Siracha on Asian food you’re taking away from experiencing the true flavor of the dish. Sambal on the other hand, is just pure heat and acidity. The acidity also helps cut through the richness that is in a lot of Asian dishes.

Note: chili garlic sauce is different from Sambal. Similar taste, but as the name suggests, it has a lot of garlic taste in it, so you’ll run into the same problem as Siracha.

N/a

Sambal is an Indonesian chilli sauce or paste, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice.

Sambal is an Indonesian loanword of Javanese origin (sambel).

It originated from the culinary traditions of Indonesia and is also an integral part of the cuisines of Singapore, Malaysia, Brunei, and Sri Lanka.

Portuguese hot sauce imo

This is also amazing:

if you using it everyday then it must be fire

smart ass

Crystal is the best

This is my go to with fried chicken or Dominican fried fish.