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.
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.
Texas Petes, sriracha, and Franks Red Hot are my 3 typical go to hot sauces. A lot of the others I have tried I like at first, but end up getting an after taste of something I do not like.
I swear by Jim Duffy at Refining Fire Chiles for seeds and plants. I usually buy live plants from his site in season, but I have purchased seeds as well, and his stuff is top notch.
Reaper seeds and other superhot variants are a lot like flashlights - there are all kinds of vendors offering what they claim are Reaper seeds, and I’d guess half or more send random chile seeds and laugh their way to the bank, so cheaper isn’t always the way to go. Refining Fire is as solid as they get.
Can I visit for dinner sometime? :innocent:
And a note on colon cleanser. In my younger days the convenient store down the street from the mill I worked at sold a 1lb beef and cheese burrito called “The Bomb”. I loved them, being gross and tasty at the same time. But I would call them my “unscheduled 15”, as in at some point in the day I would be spending 15 mins in the bathroom.
On another note, another thing I use quite frequently in the spicy world is crushed red pepper. I got a bottle that was sold in a spice grinder bottle kind of like a pepper mill, and I love it! I use it probably 3-4 days a week or more.
I love spicy foods, and can handle the heat with the best of them. When I go out for dinner and they serve wings, I will usually get the hottest they sell. But, as I will eat the spiciest foods I can get, if its so much heat the flavor gets killed, I wont care for it. It has got to have a good flavor, or flavor at all, to go with it
W… t… f…?!?
They have pepper seeds?!?
I never wouldda thunk it. I gotta peruse their “directory” in more detail!
In scrambled eggs, yeh. I fry ’em up lightly, usually stag but sometimes with onions (caramelise the onions first, put in the peppers for the last minute or two, to soften up). Really nice. Lots of the Angry Heat evaporates, but it still leaves a nice warm glow, packed with flavor.
Cow-horn peppers, too. Fresh jalapenos. Whatever I can get my hands on.
If you got a fume-hood, turn on the exhaust-fan, unless you want your eyes to water.
Try the halal cart by me next time you get to nyc. 15min in the can is just Round 1…
Just when you think you’re safe… rumblerumblerumble… nope, not yet.
And I ain’t the only one. Some other folx have the same reaction.
When I go to my usual chinese-food place, even though they know me, I still ask for stuff “chinese spicy, not american spicy”. They usually dumb it down for the anglos. When I snicker and say, “I’ve been very bad… make me hurt”, they usually do.
I like the concept of that beef’n’cheese burrito. Just t’other day I had LD50 of White Castle bellybombs. They’ll crater your innards but good. No spice, just… grease? Kaboom…
They have ghost-pepper cheese as an option. I didn’t want to wait for a “special order”, as they were preparing in advance, so I figured “regular” cheese would already be on-tap.
I still wanna try that, though. No idea just how spicy they’d make it for muggles.
Well I put some a small amount of Green Dragon hot sauce on some Cheddarwurst smoked sausages.
It tasted quite good, but the sausages by themselves taste good.
Then I put a generous amount of hot sauce on some bland-tasting taquitos.
Delicious!
It's official.
I'm hooked on hot sauce.
I think I'll get some red hot sauce to mix things up. 
Hahaha hahaha
J-Dub7, sorry for not responding sooner
Funny!
No it is freaky, after the last winter a pepper plant grew back, I cut it at ground level when harvesting , it was in a pot with 6 others and I had the pot inside to get camomile going that had spread its seed in it.
It has been growing but no flowers or fruit. No pepper
I did got a few peppers from my neighbors , grown from seed of a pepper of his place of birth, the island or Reunion
They are hot
I cut them and put them in balsamic vinegar to see what happens.
Because of this topic just tasted, not really hot
So I dunked it all in a glass container, added a fee dried out peppers and hand blended it down.
Hmm it is hot, but also very sweet and acidic because of the balsamic vinegar.
Gonna wait a few days and see what to fo with it to get a nice hot sauce.
It has potential for sure