Sriracha is a no brainer and must have in the fridge.
Currently have a selection of different scorpion and ghost pepper sauces as well, usually with tropical fruits as the base. (sweet + heat = win). For the HOT hot sauce I am almost done a bottle of Flashbang from pepper palace. Looking forward to getting a bottle of their new sauce “The End” when the flashbang is done.
Will be making some sauce soon myself when the peppers in the garden finish ripening. Have Carolina reapers, chocolate scorpion, apache, habanero and jalapenos growing this year. Should be good for a tongue burn
Wasn’t the company embroiled in some hoo-ha, because the nearby town that at fir$t welcomed him (to their tax coffers) now made a stink about the spicy fumes coming from the factory? They wanted to shut him down. Keep his money, but shut him down.
Where I work, there’s a halal cart around the corner that makes great platters, but guaranteed, 2hrs later, I’m spending the rest of the afternoon in the can. Nice guy, but I swear, sometimes it seems he just wants to hurt me.
I could hear the rumbling, and yep, sure enough, Mount St Naz erupts.
The saying goes, “…because every now and then, everyone needs a good colon-blow!”.
So let’s just say I can absolutely understand the marketting behind this one…
I tend to value good overall taste more than pure spiciness. There’s a good one that I get that is mildly spicy and mixed with passion fruit, very nice combination. I also adore chipotle sauces.
As for the Pace / Old El Paso / Chi Chi’s type of salsas, if you make your own just once you’ll never go back to the packaged stuff:
Diced fresh tomatos, very ripe
Finely diced fresh white or yellow onion
Finely diced fresh green pepper
Fresh diced jalapeño to taste
Lots of fresh chopped cilantro
Juice of several small Florida key limes or a large regular lime
In reality the Mexican food snob around here is probably me. I hand make my own flour tortillas and corn tortillas that are good enough to make an Aztec blush. In the case of the corn ones, I actually follow the traditional nixtamalization process of soaking dried white corn in a lime (as in calcium oxide) solution for three days and then running it through a hand mill. Fried in pork lard with refried beans (also hand made) and shredded chicken or pork with the salsa I posted earlier here… shockingly delicious.
Picked up the chipotle salt and a couple of dried Reapers from them the other day, the salt is fantastic, wonderfully smoky…and I’m not sure what to do with the Reapers yet…
I tried their Reaper sauce too, nowhere near as hot as I was expecting.
The other sauces they produce really do offer a nice taste, I’ve tried some other brands but usually I find a lot are just heat without any real flavour although I am partial to the habanero jam that Tesco sell.
Interesting topic. I have been trying to source some Carolina Reaper seeds but without success. I am reading that some of you guys are already growing it. Maybe someone can kindly help me out with some seeds . Many thanks.
Never been a fan of the ones based on capsaicin extract, I find it’s just lots of heat very little taste. At least with the super hot chillies they have a characteristic flavour to go with the heat.
Hello David here Google Pepper Joe. He developed the variety and has a very interesting website. I have personally bought seeds of many varieties from him and have had excellent germination rates. The super hots can be finicky to germinate.
“dave’s insanity hot sauce” is what I recommend to everyone who likes hot and hasn’t quite got enough out of the average store bought sauce. It’s about as hot as a sauce can be while still being usable.
I hand make my own flour tortillas and corn tortillas that are good enough to make an Aztec blush. In the case of the corn ones, I actually follow the traditional 
