btw, if you can find them the chocolate scorpions have a great sweet flavour as well as decent heat.
Yeah, to me it’s just spicy vinegar.
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.
Yep, tasty!
Damn, I knew I was doing something wrong…
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’m not a fan of crazy hot sauces, but for flavor:
I like the Chipotle Cholula a lot, mild heat, but good smoky flavor:
To kick the smokiness and heat up a bit, the El Yucateco Black sauce is also very good:
This is getting up into the big boys of hot sauces, but the Mad Dog 357 Reaper Sriracha is tasty, but high heat:
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
- Generous pinches of salt
Marie sharpes habanero sauce is a nice one for heat/flavour balance. A favourite for scrambled eggs.
My brother-in-law is into the crazy hot sauces, the Blair’s Death, Magma, etc., The million Scoville type stuff. I don’t really care for those.
Of course, Juan only has one thing to say:
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.
cholula
rooster sriracha huy fong
This is the super hot one, looks scary!
Regret
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.
Well, I ended up buying Trader Joe’s Green Dragon, mainly because of the ingredients:
To quote Julie Andrews from The Sound of Music:
These are a few of my favorite things!
(And yes, I like musicals.)
The Green Dragon smells good, and I tasted some of it by itself.
It tastes great.
I can really taste the jalapeños, cilantro, and garlic.
Tomorrow I'll try it on some bland-tasting taquitos.
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.
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
- Generous pinches of salt
Sounds delicious!
I'm learning that just about every food is better if it's homemade.
Too bad my cooking repertoire only involves heating up pre-made food.
This is the type of food I usually go for...
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.
have u guys tried Scotch Bonnet peppers?
it has a heat rating of 100,000–350,000 Scoville units.
i usually just chop some up and put it in my food. i soak the left over in olive oil for later.