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The Hot Sauce Thread (1 Viewer)
- Thread starter Big Jilm
- Start date
Colquhoun
Straight Flush
Got these as a Christmas gift. I like hot stuff but my palate is fairly sensitive. I tried the Poirier’s and the Ninja Napalm and they were up on the scale for me. I’m afraid to even open Da’Bomb.
Frogzilla
Straight Flush
Saw this in Kroger…the “hotter sauce” isn’t crazy hot but it’s damn good
And it’s a little hot
And it’s a little hot
wickedwonka121
Flush
Long story short: working in NV, mom and pop shop called "mama's wangs and thangs" near Henderson Nevada nearly sent me to the hospital. They used ghost peppers and called the sauce "nightmare". Mama didnt know, papa was not there, so i went in blind. They ain't wrong. 12 wings was a serious effort to finish. I got dizzy, elevated heart rate, sweats, and most of the night I was cramping so bad I almost went to the er. Ice cream eventually stopped the cramps.
Told the story to my team the next day. They started saying "next time get the ice cream ready so that...". I said "STOP, you're describing needing a recovery plan to eat these things. No! There will not be a next time."
Told the story to my team the next day. They started saying "next time get the ice cream ready so that...". I said "STOP, you're describing needing a recovery plan to eat these things. No! There will not be a next time."
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Colquhoun
Straight Flush
Just got this sauce. It’s #2 of the sauces on Hot Ones, so it’s not very hot at all. Quite sweet, actually, number one ingredient is pears.
Fortunately if you haven't tried it yet - DaBomb Evolution is a non-extract version and much less intense than the Beyond Insanity.
Colquhoun
Straight Flush
Yeah, I had heard that...and I'm glad. I think Beyond Insanity was made to just be overly hot and nothing else.
Colquhoun
Straight Flush
And speaking of Hot Ones, there's a Youtube video that sent out the current lineup of sauces to a lab. Turns out, Beyond insanity is WAY hotter than other sauces, even though it's #8 of 10. The Scoville units shown on the show are completely wrong...I mean, the Beyond Insanity actually tested at 179,000 SHU, while the next closest was 64,000 (their last dab #10 sauce).
On the show, the #7 sauce is 16,000 SHU and it jumps to 179,000? I wondered why the producers would do this, and the video eludes to it...it makes for better tv to see a star squirm. If they left the hottest one for last, some guests might tap out before they get to #10...or if they DO get to the hottest sauce last, the show is basically over anyway. That's kinds sh*tty to do, imo.
On the show, the #7 sauce is 16,000 SHU and it jumps to 179,000? I wondered why the producers would do this, and the video eludes to it...it makes for better tv to see a star squirm. If they left the hottest one for last, some guests might tap out before they get to #10...or if they DO get to the hottest sauce last, the show is basically over anyway. That's kinds sh*tty to do, imo.
dubdonkey
Sitting Out
Lola’s hot sauce, because it’s my wife’s name I must love it
Pinesol13
Flush
Not Hot Sauce......yet
Picked this up in Boston earlier this summer but I believe they have a few other shops around. Its the best hot hot sauce I've ever had, hands down. You don't often get incredible flavor with a firestarter, this brings both. Havenero based sauce.
Kain8
Flush
My wife got me a bottle of Da Bomb for Christmas last year. Tried a drop straight that morning and it just sits in the pantry now untouched. Stuff is nasty.
Just out of curiosity, what is the best hot sauce that provides good flavor and just a little kick for those that can’t take a lot of heat.
Kain8
Flush
Cholula or Frank's Red Hot easily. Great starter sauces for anyone to try.
I also like to personally do a mix of 50/50 tabasco and franks - amazing on pizza.
valleychips
Pair
Marie Sharp's out of Costa Rica and other neighboring countries has a variety of hot sauces to suit various levels. Very tasty! That said, I'm always trying different sauces or cutting up pieces of chili and putting them right into foods.
For reference, I have a pretty high spice tolerance. Though I did recently meet my match! I ran into some Trinidad Scorpions that were mislabeled as Scotch Bonnets (which are of a similar heat to habaneros) and grown thinking that's what they were. I was suspicious given the coloring and the "tail". I tried a tiny piece and knew it was no scotch bonnet, ha. So absurdly hot that I turned down the chance at growing my own. My mother made some Marie Sharp's-style sauce out of them, and in very small doses, the sauce is great in a large serving of ketchup etc. These scorpions were clearly hotter than ghost pepper to me, to the point of not being enjoyable any more. And that's a first for me!
I can admit when I've lost, on the felt or off.
For reference, I have a pretty high spice tolerance. Though I did recently meet my match! I ran into some Trinidad Scorpions that were mislabeled as Scotch Bonnets (which are of a similar heat to habaneros) and grown thinking that's what they were. I was suspicious given the coloring and the "tail". I tried a tiny piece and knew it was no scotch bonnet, ha. So absurdly hot that I turned down the chance at growing my own. My mother made some Marie Sharp's-style sauce out of them, and in very small doses, the sauce is great in a large serving of ketchup etc. These scorpions were clearly hotter than ghost pepper to me, to the point of not being enjoyable any more. And that's a first for me!
I can admit when I've lost, on the felt or off.
Traditional buffalo sauce is just Franks and butter; you can control the heat by adjusting the ratio of Franks to butter.
The fat in the butter will bind to the heat in the hot sauce, and cut it down; vinegar and alcohol will also cut the heat. Milk or sugar will help soothe, but not cut the heat very much.
Valentina or El Yucateco Chipotle. The slightly spicier Valentina Black and El Yucateco Green Habanero are my go to everyday sauces.
Zmasterben
Flush
Frank's Xtra Hot. Normal Frank's is basically just a flavor sauce. The Xtra Hot provides a little heat without being anywhere near overwhelming.
Colquhoun
Straight Flush
I like the Melinda’s sauces, and you can often find them in the food store. There’s a nice variety of different sauces, and there’s a pepper scale printed on the label of each one, so you can start of with a 1 or 2, and increase to a hotter sauce if you like.
There are three hot sauces that I keep at home:
Huy Fong’s Sriracha - the original rooster sauce is a lovely blend of ripe red jalapeños and garlic. I eat this constantly.
Tabasco Chipotle - Tabasco make great aged sauces that are very vinegar forward so more like spicy vinegar than a sauce. They’re all good but the chipotle is a particular favourite being less spicy but with tons of complexity.
Lao Gan Ma - not really a sauce but an essential condiment. My favourite is the fried chili in oil with the green band on the bottle.
There is a fourth - I keep a Caribbean pepper sauce at all times but they are hard to find. Bertie’s is the best commercial version but rarely available so I just make my own.
Huy Fong’s Sriracha - the original rooster sauce is a lovely blend of ripe red jalapeños and garlic. I eat this constantly.
Tabasco Chipotle - Tabasco make great aged sauces that are very vinegar forward so more like spicy vinegar than a sauce. They’re all good but the chipotle is a particular favourite being less spicy but with tons of complexity.
Lao Gan Ma - not really a sauce but an essential condiment. My favourite is the fried chili in oil with the green band on the bottle.
There is a fourth - I keep a Caribbean pepper sauce at all times but they are hard to find. Bertie’s is the best commercial version but rarely available so I just make my own.
Skullzer
High Hand
Kain8
Flush
Ordered a bunch from a sauce maker out in British Columbia. I've had their Bear Spray before and when I saw they have a hotter version in the Grizzly Bear Spray, that was all I needed to see!
The Grizzly has very deep flavour and heat, truly remarkable stuff from these folks!
https://www.stokethefirehotsauce.com/
The Grizzly has very deep flavour and heat, truly remarkable stuff from these folks!
https://www.stokethefirehotsauce.com/
I haven’t made sauce in a while, I’m currently on a chili oil kick…
I love a good chili oil
Dibs !
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Current stock. Dedicated fridge shelf.
The tame stuff on the right I blended in a couple half empties of my hotter favs; bottles gone.
Once I restock I will update.
Keeping my favs alive in the greenhoiuse for the winter.
1st time doing this & hoping they will come back and start early.
Not sure if it will be worth it.
I was still picking the last batch after New Year.
Of course I am doing this for the first time in a record cold streak.
The electric bill was nuts last month
The tame stuff on the right I blended in a couple half empties of my hotter favs; bottles gone.
Once I restock I will update.
Keeping my favs alive in the greenhoiuse for the winter.
1st time doing this & hoping they will come back and start early.
Not sure if it will be worth it.
I was still picking the last batch after New Year.
Of course I am doing this for the first time in a record cold streak.
The electric bill was nuts last month
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