I have like 5, and I don’t use them all consistently enough to justify them. My mains are OG Tabasco (pizza) and Sriracha (almost everything else), but I usually have 2-3 at a given time for variety. I like making things spicy and I like varying the flavor, but I also don’t like using up a ton of cabinet space.
We have a bunch of other things that could qualify as hot sauce, such as Korean condiments (gochujang, samjang, etc), wasabi, chili oil, etc, but I consider those ingredients to be used in cooking instead of hot sauces to be added after cooking. We also of course have spices that we can use to make hot sauce (various chili powders) and vinegar, so maybe we actually have infinite hot sauces?
I have like 5, and I don’t use them all consistently enough to justify them. My mains are OG Tabasco (pizza) and Sriracha (almost everything else), but I usually have 2-3 at a given time for variety. I like making things spicy and I like varying the flavor, but I also don’t like using up a ton of cabinet space.
We have a bunch of other things that could qualify as hot sauce, such as Korean condiments (gochujang, samjang, etc), wasabi, chili oil, etc, but I consider those ingredients to be used in cooking instead of hot sauces to be added after cooking. We also of course have spices that we can use to make hot sauce (various chili powders) and vinegar, so maybe we actually have infinite hot sauces?