Hot sauce recommendations

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J-Dub74
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y8s wrote:

J-Dub74 wrote:
Agreed it’s all very personal. Kind of like asking someone here “What’s a good flashlight to buy?” Big Smile I can tell by your descriptions I’ll probably like the sauces you do. I’ve never even heard of gator sauce but by your description as well as the way it looks through the glass I’m fairly certain that could fall into the “new favorite” category. I’ll have to see if I can find a single bottle somewhere. Can’t be spending $20 on hot sauce right now but man I was tempted to put it right in my Amazon cart and take advantage of my Prime shipping. It could be in my belly by Sunday! Good idea on places with hot sauce bars. There’s a chain of sub shops called Firehouse Subs that has an awesome selection of sauces and of course, really good subs. They even have the sauces labeled on a heat scale so you know what you’re getting into. I know they’re in a bunch of states in the US including California (I just checked). I only ate there once but my sub was excellent and I’ve been wanting to go back. I was out of state at the time but they’re starting to pop up all over Michigan now too so I’ll be going back soon.
Edit: RobertB that is hilarious! Beer

 


Look at the front row of that photo about 2/3 of the way from the left side… gator hammock!


Awesome!
Now I have a reason to get there even sooner. Grad
Good eye.

This love of heat thing is a fun filled journey. I started mine around 25 years ago when I was introduced to Thai food by a coworker. It tends to ramp up over the years as far as what you consider hot. There was a time I though a medium jar of Pace salsa was a bit too spicy. Big Smile

This year in the pepper row of my garden I have Jalapeno, Habanero, Golden Ghost, Scorpion and finally the Mack Daddy of all…the Carolina Reaper. The heat is so intense it will bring a grown man to his knees. Personally I only use them in very small quantities. Many this year have gone into jars of dill pickles. I’ve got a quart jar in the fridge right now with a whole Golden Ghost and a whole Carolina Reaper. Wonderful stuff.

JS721
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If you like a unique flavor sauce with a good amount of heat, I HIGHLY recommend the Bacon X(treme) sauce from Voodoo Chile Sauces. Probably on par with a good habanero sauce, or maybe a little more, but infused with bacon for added flavor. The base is ancho, guajillo, and pasilla peppers, so it is rich and smoky plus bacon.

I got so addicted to it at one point that my wife bought me a case of it.

They have a milder version called Porcus Infernum for the less daring. The Phoenix sauce they do is also really good on wings, and the Thai Dry seasoning is like powdered sriracha.

Voodoo Chile

For a super blast of heat, I LOVE Burns & McCoys Exhorresco. One of the hottest non-extract sauces out there, and the flavor is amazing.

Exhorresco

And for an odd, but awesome “dessert sauce”, Sam & Oliver’s Mind Flay strawberry reaper sauce is crazy good. Sweet, strawberry flavor with a kick of heat from the Carolina Reaper. Absolutely wonderful on waffles and also good on ice cream.

Mind Flay

There are many others I could recommend, but those are a good start. I usually have 10-20 bottles of various sauces hanging around the kitchen or my desk at work, and I grow peppers at home for my personal creation “Powdered Doom”. This year’s batch includes datil, chocolate and red ghost peppers, fatalis, trinidad scorpion Butch T, aji chaparita, tabasco, thai, Carolina Reaper, lemon drop, and 7 pot primo dried and ground into powder. I carry a keychain pill fob full everywhere I go for adding a kick to bland food.

deathless
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Hatch Green Chile from New Mexico is pretty much the best thing in the world in terms of the combination of heat and flavors. Give it a try roasted if you ever get a chance. I eat it as a garnish, side, or by itself.

JS721
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Almost forgot one. For those who love a vinegary type sauce, my personal favorite is Rogue from High River Sauces. Has the usual twang of a vinegar based sauce, but with a really solid balance of fruity flavors and heat. Its a go-to for burritos, quesadillas, sandwiches – basically anything that needs a little kick of acidity and fire.

High River

And one more from the “sweet and hot” category, and one I love on ice cream as well – Blueberry Hell from Hellfire Hot Sauce. Whats’ not to love about blueberries mixed with Carolina Reapers? Evil

Hellfire

Sure, I may have hot sauce issues, but its only fair that I share them with others since you jackwagons got me addicted to flashlights. Turnabout is fair play, right? Beer

Ford Prefect
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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

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btw, if you can find them the chocolate scorpions have a great sweet flavour as well as decent heat.

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J-Dub74 wrote:
I have to disagree on Tabasco. The heat is fine but the flavor is awful. That of course is just my personal opinion.

Yeah, to me it’s just spicy vinegar.

J-Dub74 wrote:
Sriracha is very good but only on certain dishes IMHO. For any example on a good omelette or a frittata Huy Fong nails it. There’s a very cool documentary on the guy who started the company. He came over as a refugee fro Vietnam in the late 70’s and the company is named after the boat that brought him here. Dude is crazy rich now and just a kind humble man. Good watching.

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.

J-Dub74 wrote:
Another very tasty one you’ll see in lots of restaurants particularly Mexican is Cholula. That’s a pretty versatile one and almost as good on egg dishes as Sriracha.

Yep, tasty!

J-Dub74 wrote:
Now let’s just wait for The Miller to chime in. He’ll have his own homemade hot sauce made from peppers grown on the slopes of a vineyard near his Castle that can only be harvested on a full moon at midnight then aged in sun, tied in hand woven sacks tied at precisely 8 feet to a Bamboo stalk where the fairies guard them at night for 3 weeks when they’re ready to be ground by hand with a mortar and pestle from the 14th century. Silly

Damn, I knew I was doing something wrong…

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RobertB wrote:
A little sweet sour Colon Cleaner?

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. Big Smile

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…

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keltex78
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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:


Keepin’ the “B” in BLF

Don wrote:
It sounds like the XM LEDs won’t really be suitable for flashlight use. Pity…

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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

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Ford Prefect
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Marie sharpes habanero sauce is a nice one for heat/flavour balance. A favourite for scrambled eggs.

keltex78
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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:


Keepin’ the “B” in BLF

Don wrote:
It sounds like the XM LEDs won’t really be suitable for flashlight use. Pity…

sb56637
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J-Dub74 wrote:
Now let’s just wait for The Miller to chime in. He’ll have his own homemade hot sauce made from peppers grown on the slopes of a vineyard near his Castle that can only be harvested on a full moon at midnight then aged in sun, tied in hand woven sacks tied at precisely 8 feet to a Bamboo stalk where the fairies guard them at night for 3 weeks when they’re ready to be ground by hand with a mortar and pestle from the 14th century. Silly

In reality the Mexican food snob around here is probably me. Smile 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.

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Jinx wrote:
Some really nice sauces made by these guys… http://justchillies.co.uk

I picked some up at the agricultural shows but need to order some more now, the chocolate habanero was a big hit here.

The Mango was a really nice sweet sauce, very mild.

The really hot one I tried at the show but gave a miss, it was pretty mean!

!{width:50%}http://justchillies.co.uk/wp-content/uploads/2016/04/Wiltshire-Chilli-Fa...!

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.

wle
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cholula

rooster sriracha huy fong

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Erethryn wrote:

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.

This is the super hot one, looks scary!
Regret

Quote:
12 million Scoville unit oleoresin.

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.

raccoon city
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Well, I ended up buying Trader Joe’s Green Dragon, mainly because of the ingredients:

green_dragon_ingred

To quote Julie Andrews from The Sound of Music:

These are a few of my favorite things!

(And yes, I like musicals.)  :BLUSH:

 

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.  :THUMBS-UP:

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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 Big Smile . Many thanks.

 عُمَانْ

Erethryn
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Jinx wrote:
This is the super hot one, looks scary! Regret
Quote:
12 million Scoville unit oleoresin.

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.

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.

raccoon city
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sb56637 wrote:

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.  :FACEPALM:

raccoon city
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This is the type of food I usually go for...

bachelor_chow

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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.

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“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.

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Keepin’ the “B” in BLF

Don wrote:
It sounds like the XM LEDs won’t really be suitable for flashlight use. Pity…

Prometheus
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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.

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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.

JS721
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qandeel wrote:
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 Big Smile . Many thanks.

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.

Refining Fire

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.

Pulsar
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sb56637 wrote:
In reality the Mexican food snob around here is probably me. Smile 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.

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

Lightbringer
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keltex78 wrote:
Check FastTech…

https://www.fasttech.com/category/2240/seeds?sort=r&keywords=Pepper

Crazy

W… t… f…?!?

They have pepper seeds?!?

I never wouldda thunk it. I gotta peruse their “directory” in more detail!

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Lightbringer
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Prometheus wrote:
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.

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. Big Smile

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