Greentext

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This is a place to share greentexts and witness the confounding life of Anon. If you're new to the Greentext community, think of it as a sort of zoo with Anon as the main attraction.

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Early_To_Risa@sh.itjust.works

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Anon gets home from a long day at work (sh.itjust.works)

submitted 1 week ago by Early_To_Risa@sh.itjust.works to c/greentext@sh.itjust.works

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[–] sugar_in_your_tea@sh.itjust.works 2 points 1 week ago

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?