Hmm, t’other day I spotted a coupla old bottles of Cholupa over in a corner… now I’m getting itchy to grab ’em and use ’em finally.
Should go nicely on eggs, in beans, etc. Got a small pile of real jalapenos when I went shopping at long last, so might mix’n’match.
^That’s the spirit!
My wife needed to use up a bunch of jalapenos due to a Kroger Clicklist order mix-up and pickled them for me yesterday.
Any kind of hot peppers are awesome with eggs.
If you mince them finely and fry ’em up, it takes out a lot of the raw heat but leaves a nice warm glow. Tasty. not just hot.
Speaking of something that goes good with eggs, anyone like to eat ramps in their scrambled eggs.
Its a short month or so treat here in the mountains. To me the best way to describe it is if a onion and a garlic had a offspring it be a ramp.
Doesn’t have much heat but very tasty when used in spaghetti, eggs, chili and hamburgers.
And once you eat them, everyone who doesnt eat them will pick up on the strong ramp breath for a day or two.
Had to goggle them, but yeah, pretty much exactly as you described, including their pungency. 
Whenever I make an onion omelette, it’s not eggs with some onions, but onions with egg as a binder.
I like Louisana hot sauce-but- If you want to burn all the fur off your tongue and the rest of your digestive system; this will accomplish that task.
!
!
P.S. Put a roll of TP in the freezer the night before.
6 million scoville units. 
It’s by CaJohns
Kewl, tnx! Now I know how to get rid of all that pesky tongue-fur…
Oh, also, that’s a good way to “cure” people of swiping other peoples’ lunches in the fridge.
Make your lasagna, tuny-fish samwich, whatever, but put a few drops right smack in the middle somewhere. Kind of a gustatory landmine. Munch, munch, munch, munch, munch, BOOM!!.
^lol 
Received some Pirate’s Lantern sauce the other day. It’s an interesting mild mustard-based sauce with peppers, horseradish, and rum included in its ingredients. Ok flavor, I’ll go through the bottle, but ultimately fell short of expectations.
Next, given my newfound enthusiasm for Reaper Squeezins I placed an order through the Puckerbutt website last Saturday. So far the customer experience has disappointed.
The first issue is with their current advertising. The initial promotion slide says:
“20% OFF EVERYTHING!! In addition to any other discount”
Then the next slide says:
“All seeds are Buy 3, Get 1 Free! …Can’t be used with any other promotion.”
Beyond the obvious problem with the contradictory messages, the cart wouldn’t let me just ignore the seed promotion and take the 20% on the order I wanted to place, which included 4 seed packets. Any time I tried to add a 4th, (or more) seed, the 20% was taken off. So I order my sauces with 3 packs of seed and put a note on the order indicating the additional item I wanted.
After placing the order, I sent an email to explain the issue and reason for the order note in more detail. Here is the response I received:
“Use the 20% discount, it’s better.
Ed”
So I don’t know if the reply was really from Ed or from a staffer, but they completely missed or ignored the issues raised and made no attempt to actually correct the situation.
Decided to just let it go and take whatever they send, but now it’s been a full week without a shipping confirmation or any other follow-up regarding the order. Sent a new email yesterday to ask for a status update and am awaiting a reply.
Guess they still have time to make it right, but right now it looks like I’ll be moving on to other vendors in the future.
(*note: can totally accept that things might not ship immediately due to current events, but to not ship an order for 5 full business days without any head’s up seems unusual.)
TL/DR: Pirate’s Lantern sauce and Puckerbutt Pepper Co customer service = meh.
El Yucateco!!
I’ve tried most of their hot sauces. I’ve searched the thread and have only found the black ‘smokey’ sauce mentioned. If you like a real HOT sauce with a balanced flavor I LOVE the ‘regular’ green habenero. IMO, the XXX isn’t noticeably hotter and doesn’t have as balanced a flavor. Smoky black is great on burgers/ beef tacos I’ve found.
Also, not a sauce, but https://www.amazon.com/gp/product/B082L1HS58. Get it if you chase heat and flavor on everything
I like something with hot sauce .. then really hot steaming coffee with caramel vanilla sweet sweet coffee creamer and some Splenda .. :P .... it opens up your taste buds and delicious warm love and happiness goes straight to your brain
No joke. Try hot sauce on some vanilla ice cream. THank me later
It does work nicely. Fresh cracked black peppercorn works too.
You had me until the splenda part; :confounded:
Coffee with honey and sugar is great. My confection concoction I’d get at 7-11 is the biggest bucket of whatever coffee was freshest, a shot of french-vanilla creamer, honey (back when they had real honey in squeezin’ packets, not the “honey-flavoring” crap in the bottle), sugar-turbodado (the brown packets), some half’n’half or heavy-cream if they had it, and a coupla shots of Stōk to boost the octane level. :laughing:
Hot and sweet is a great combination.
cholula
crystal [louisiana - very chea]
tabasco
green tabasco
el habanero, the blue or green stuff at mex places
‘rooster sauce’ with the green squirt top, red red sauce
sambal oelek
Three burritos with habanero hot sauce ....and now sweet hot coffee .
Had a lot of stuff come in and went a little crazy trying everything over the last week or two.
-Reaper Squeezins still reigns supreme. So much heat, but actually has a great flavor to go with it.
-My 1a on the super hots is Chocolate Plague. Another burner with a more earthy flavor vs. The Reaper’s fruitiness.
-Bravado’s Serrano and Basil is probably my favorite on pure flavor. Absolutely dynamite on pizza.
-Picked up a Queen Majesty sampler and they’re all top notch. Will likely buy full bottles of them all as I run out.
-Secret Aardvark is good stuff, I see why it’s so popular, but it’s getting a little lost in the shuffle with all the choices I have on hand.
-Marie Sharp’s Hot Habanero is getting the nod a little more often than the Aardvark overall. They aren’t super similar or anything so it’s a little apples and oranges, I just lump them together due to the habanero.
I still got a half-dozen fresh habaneros(?), but ain’t got nuttin’ to use ’em in.
Would normally mince ’em and fry ’em up in eggs, but now that eggs are 5bux/dozen…
Wondering how to make a decent hot-sauce that’d keep for a while.
Do they last very long in the fridge?
Innernette has it covered:
I’m starting some seeds this weekend and plan to save bottles for making my own sauces later in the year. Looks fairly easy.