Just to show I’m not just grabbing pics off the internet, my bottle of Reaper sauce… I’ve been eating Habanero’s for 25 years, this stuff is different! It’s slow going, you just have to be careful and measure out drops at a time (ok, so I get carried away and pay the price, but still)
DB, where did you get yours? I’m stationed overseas, but my folks live in Houston.
Ordered it online from Pucker Butt Pepper Company
Seeds too, I’ve got blooms coming out on my plant. 
I love the Chipotle variety as mentioned earlier…
I love me some Cholula on mexican food. :heart_eyes:
I really like hot stuff, right to the point where you get a little red faced and your eyes begin to blur with water in your eyes type stuff.
My father-in-law gave this to me for Christmas several years ago.
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Holy Moly! This stuff is extremely HOT! :zipper_mouth_face: I add about 5 drops to a full bottle of Cholula to bring the heat up, good stuff.
I can take a tooth pick and get one drop out and put in a big bowl of chili, and Oh man will it clean your sinuses out. I have tried 2 drops to a big bowl but that makes my eyes water to much, a little to much heat. Just using a drop here and there this stuff will last me forever.
If you like hot stuff just add a few drops of this to your favorite sauce, it will make grown men cry.
Do be careful!!!
We (at work) used to get that from an eatery when they’d leave the bottles unattended. :smiling_imp:
Good stuff, but I could chug that straight from the bottle. Nice and tasty, but not terribly “hot”.
This is the kinda stuff you’d spike your lunch with if someone at work kept swiping it.
Guessing there ain’t much flavor to it, just the heat. Kinda the hot-pepper version of Everclear…
Looks like a small bottle (1.whatever oz), but should last forever, as long as it doesn’t burn its way through the glass.
i have about 20, and this is one i go through the fastest
I like this one
I put this stuff on nearly everything. If you complain that regular Tabasco has little flavor, Chipotle Tabasco has a nice smoky flavor. Excellent on pizza.
I never much liked the vinegar-y quality of tabasco, though.
’Though one exception was Tappett’s Looziana Red Devil Hot Sauce, which I used to like on certain kinds of chinese food.
Was a bit… “tangy”… but still had a nice flavor otherwise.
Imagine the chipotle would give any sauce a nice sweet-smoky flavor, so would probably cut the tang somewhat.
He’s got some hot sauces, some seeds and whatnot to do your own thing.
I like spicy, but I actually start perspiring when I read any of the hot sauce sites, or go into the hot sauce stores.
It’s actually uncanny. My brow is now tingling just looking at the site above for 30 seconds.
Chris
It seems less choice here than for you sophisticated lot.
For us, hot sauce is a west indian (i.e. caribbean) tradition, which we have embraced.
Readily available in decent UK shops are:
http://www.leviroots.com/product-details/\_/original-reggae-reggae-sauce/10/1/
Very mild but inoffensive to guests who love it (and is famous due to appearance on Dragons’ Den, Google it, and has made many millions of £ for the Levi, and his investor):
1.3% Scotch Bonnet.
Makes a great cooking marinade, as well as a splash-on sauce.
He also makes a hot version, but not so readily available. The herb and spice mix lifts it above most, it’s not just about the chilli content.
Hot: http://www.enconasauces.co.uk/product-range/caribbean/encona-west-indian-extra-hot-pepper-sauce/
(I like this)
50% habanero, scotch bonnet and bhut jolokia. No sophisticated spices, just onion, mustard and garlic. Nevertheless it works in my cooking where seasoning is down to me.
I don’t know what the varieties mean, but I know what I like.
As I like a dash of Tabasco (green label Habanero) in my tomato juice along with some special 18 months matured (more like 36 months now) Lea and Perrins. A spot of Thai fish sauce adds a touch more “Umami” for perfection, for the sophisticated palate.
Edit: I’ve researched bhut jolokia, and apparently it is “ghost chilli”, the world’s hottest pepper. Might explain why I like my Encona extra-hot sauce.
Factoid: dogs don’t have chili receptors, which might explain why my one wolfs down any left over curries and chilies no matter how hot, even pizzas that I can’t eat due to smothering with the hottest raw green chilies. No adverse effects afterwards.
Is that so? Explains why I can give habanero chips to my Jack Russell. I don’t do it often, but when I’m eating really hot chips (crisps to you Brits) she keeps begging me for one and I’m like, “Alright, but it’s your fault if you don’t like it.” Lo and behold, she comes back asking for more!
That’s about it, just heat. But I like heat just not this much for straight sauce. Its really good when you add a few drops to a bottle of cholula sauce or sriracha sauce. Most grocery store sauce have flavor and mild on the heat. This stuff just adds heat without messing with the flavor or food. One drop especially good in a big bowl of chili.
Birds, too. They eat the peppers and crap out the seeds.
Well, I did say it was a “factoid” (look it up). Nevertheless my dog will eat and thrive on hot stuff that is even beyond me. Apparently they have much less sense of taste than humans, despite their superb noses/sense of smell.
And when cooking curry or chili etc. he is very enthusiastic as soon as he smells what’s going on. Although roast chicken is his favourite (knowing he will at least get to lick out the roasting dish and any surplus gravy, thereby assisting the dishwasher)
Yeah, unfortunately there are 2 meanings of factoid. 1) false facts (“I just made this up”), and 2) mini facts, AKA trivia. Most folks I see use factoid to mean a bit of mostly useless knowledge. The usage seems to be changing over time. Kind of how most everyone and more and more folks here even call a single cell a battery. (Another factoid!)
All I know is my dog acts like she’s immune.
Speaking of factoids, the Ghost Pepper used to be the worlds hottest chili pepper, the new record belongs to the Carolina Reaper. Carolina Reaper is in the Guiness Book of World Records as the hottest, at some 2.2 million Scoville units on average. I am not as thrilled with the Reaper as I have been with Red Savina Habanero, due simply to the presence of more flavor from the weaker pepper in my experience. I am working on growing fresh Carolina Reaper for the distinction of having the fresh pepper to compare flavor to as we used to grow our own regular Habanero and really enjoyed the flavor. I see 10 blooms presently, remains to be seen if they come to fruition.
There is a Dragon Breath that is even hotter but it’s not released for public consumption and instead is being used to create medicines.
Edit: I should point out for those that have followed my pepper plant experience, this plant is indoors… our summer (typically very long) is too hot for the hottest chilli pepper apparently, this plant is growing under a Cree COB I built for the occasion and is now re-growing after I cut it back to about 2’ tall. It was up against the ceiling when I cut it down, yes, a full 7’ of plant above dirt, and the blooms it made kept falling off. So now it is rapidly regrowing and blooming again. Considering putting it outside for full sunlight but we are already up in the high 80’s [88 today, for example], could be another brutal summer and the Reaper wouldn’t make it. (they much prefer temps under 85º) With 25-30 mph winds and the high temps, having trouble deciding to put this plant outdoors as I’ve got 8 months invested and months to go.