We just love reading the online ramblings of the hot sauce aficionado, particularly from someone in the media who knows how to write. From North Carolina, this article out of the online Fayetteville Observer is the proud declaration of hot sauce allegiance. Mr. Pitts, we salute you…although we could recommend some other sauces to add to your collection of taste-ables as well.

Scorned Woman’s fury a matter of taste

Myron Pitts

Finally, fate put me and the hot sauce man together and let no one hitherto put us asunder.

Drake Lanier from Lexington has been bringing 280 kinds of sauces to the Dogwood Festival for three years, but I happened by his booth for the first time Saturday.

I asked Lanier to recommend a sauce that was spicy and sweet, but not too sweet, and he gave me a tiny spoon to taste the African Rhino Peri-Peri Pepper Sauce. I bought two bottles of the blend, which features “Africa’s hottest pepper” as well as cidar vinegar and lemon juice.

The next day, I was back and feeling like I wanted something hotter. Lanier handed me the Scorned Woman, a peppery sauce I classify as John Blaze.

To say I love hot sauce is to say a plant kind of likes water.

Tabasco is my walk-around sauce. I carry a bottle in my pocket into the movies to sprinkle on popcorn. There is no food too exalted for Tabasco in my opinion and no food too low. I put Tabasco on collards, seafood, eggs prepared any way, broccoli, bananas, you name it.

Tabasco goes with almost anything, which is why the Army issues wee bottles to soldiers in their ready-to-eat meals.

I began to perceive a wider world of sauces outside Tabasco and Texas Pete several years ago when I visited an out-of-town restaurant that made its own. Since then, I have been on a hunt for the perfect hot sauce.

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