Hot sauce

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Hottest I can go is habanero and sometimes ghost pepper. Would love to try the scorpion and reaper stuff, but it doesn't seem worth it.
 
Ended up ordering some of the Hot Ones Los Calientes Verde sauce since I liked the Pringles flavor so much, I'll probably try it on some sushi when it arrives.
 
This is a damn good one if you can find it. Carolina Reaper, Ghost Pepper, and Trinidad Scorpion pepper, with garlic and ginger.
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Agent Abe Caprine said:
Hottest I can go is habanero and sometimes ghost pepper. Would love to try the scorpion and reaper stuff, but it doesn't seem worth it.
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There are a lot of what I'd call "fast food superhot" sauces in terms of strength (not in terms of quality), where you have something like a vinegar-based Louisiana type sauce (I still think Tabasco is the gold standard for a basic hot sauce) with just a bit of a superhot to kick it up a notch, but where the sauce isn't overpowering and if you want the full superhot experience you have to add a lot.

It's a lot easier to moderate these and just add a few drops to see whether you like it. A lot of the superhots, when somewhat diluted in blander ingredients like more mellow peppers or, among my favorites, things like pureed carrot or fruits like mango, have subtle undertones you don't get with the full pepper.

Actually, you do, sort of, most of the superhots seem to take a couple seconds to kick in, so you can get a second or two of the floral undertones and other things they often have. This is the second or two where you think "oh this doesn't seem so bad" before the alarms start going off and you can taste nothing but fiendishness.

My favorite (general) recipe for hot sauce is basically vinegar, jalapenos/habaneros or even milder or non-hot peppers, a neutral ingredient (like pureed carrot or cucumber or nearly anything like that), a sweet/fruity ingredient (mangos/apricots/strawberries/something complementary to the superhot star of the show), and then pureed superhots (roasted/smoked/hot pickled/raw/fermented) to taste. And then just elaborate on that (or don't).
 
AnOminous said:
There are a lot of what I'd call "fast food superhot" sauces in terms of strength (not in terms of quality), where you have something like a vinegar-based Louisiana type sauce (I still think Tabasco is the gold standard for a basic hot sauce) with just a bit of a superhot to kick it up a notch, but where the sauce isn't overpowering and if you want the full superhot experience you have to add a lot.

It's a lot easier to moderate these and just add a few drops to see whether you like it. A lot of the superhots, when somewhat diluted in blander ingredients like more mellow peppers or, among my favorites, things like pureed carrot or fruits like mango, have subtle undertones you don't get with the full pepper.

Actually, you do, sort of, most of the superhots seem to take a couple seconds to kick in, so you can get a second or two of the floral undertones and other things they often have. This is the second or two where you think "oh this doesn't seem so bad" before the alarms start going off and you can taste nothing but fiendishness.

My favorite (general) recipe for hot sauce is basically vinegar, jalapenos/habaneros or even milder or non-hot peppers, a neutral ingredient (like pureed carrot or cucumber or nearly anything like that), a sweet/fruity ingredient (mangos/apricots/strawberries/something complementary to the superhot star of the show), and then pureed superhots (roasted/smoked/hot pickled/raw/fermented) to taste. And then just elaborate on that (or don't).
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I ferment the base chillis (usually habs) and usually also ferment with something else (ordinary red pepper or carrot as you say) just to tone the heat down because the habaneros here are weirdly feral.

Fruitwise, blackberries work really well in the post ferment blending with vinegar and brine. Kiwi fruit is also great with fermented jalapeños.

I also add a dash of sugar / lime juice when I'm blending, to taste.
 
My favorite sauces are the ones I make at home. I like habanero or serrano as the base chili and detailed the process in this post in the Home Fermentation thread.

As for stuff commercially available:

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Puckerbutt Reaper Squeezins and Last Dab XXX are both pretty great, but the latter's heat is grossly overstated - Reaper Squeezins is hotter by a not-insignificant amount to me.
 
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Got into a conversation with my best friend's sister about making hot sauce and that got me making another batch:

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Just over two pounds of serrano and green habanero in a 5% salt solution set up to ferment for a week or so. Will probably finish it with lime, pineapple and a bit of cilantro along with a bunch of black pepper for what should end up as a great condiment for pork and poultry.
 
Favorite Non-Normie Sauce: Mad Dog .357 Magnum sauce. My brother in law gets me a new bottle of some untried stuff every year for Christmas, this was his best one.
Favorite Normie Sauce: Franks Red Hot. Say what you like, but it's a pretty decent flavor and works with a lot of things. Never eat pizza without it.
Least Favorite: It was some local shit (FOR SHAME, HOME REGION! WE'RE BETTER THAN THIS!) I tried at the county fair. Nothing but heat, absolutely zip on the flavor.
 
MazonLabs Recruitment Rep said:
Very heavy on the tomato' sauce part, but good tomato sauce with the herbs mixed right if that makes sense. It's no joke on it's power too, so just a tiny drop goes a long way.
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I love me some spicy hot sauces, but you have to make sure they're flavorful to compensate for the extreme heat you'll experience. That's just my opinion though, I'm sure there's someone out there who thinks pure capsaicin is the way to go instead of flavor.
 
Sargon's wife's son said:
Ordered Ricky's world famous sauce as a joke it's pretty good would recommend it
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MazonLabs Recruitment Rep said:
Favorite Normie Sauce: Franks Red Hot. Say what you like, but it's a pretty decent flavor and works with a lot of things. Never eat pizza without it.
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I got Billy Mitchell's sauce for the memes and the basic version is a superior version of Frank's with more pepper mash and less vinegar.

Here's the bottle the Dragon Sauce comes in.
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However, that's not Billy Mitchell sauce in it, I just kept the bottle.
JuanLee said:
Kiwi fruit is also great with fermented jalapeños.
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I used kiwis (and key lime juice) in a vinegar-based Carolina Reaper sauce with just one Reaper (bright red), diluted it a bit with habaneros and a few (not hot) banana peppers, and as the fruit component, kiwi puree and key lime juice.

It's substantially hotter than the Dragon sauce, but not at the Dave's Insanity or Blair's level. I've had it a couple months and gone through about half of it, since just a few drops will do. For some reason, I don't know if this is normally a thing, but it seems to get hotter over time. Not sure how that could happen.
 
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Sauce progress pic. The chunky mash has been blended down and has been cold fermenting in the refrigerator for a few days now and was at a solid 3.5 or so pH when I stopped the room temp fermentation. Picked up some pineapple juice and limes for finishing in about a week or so. I'll probably also spike it with my favorite Carolina Reaper mash to bump the heat back up afterwards.
 
Cholula
Scotch Bonnet, so fucking good with breakfast burritos
raw peppercorns, just eating these by the handful. thick pepper crusts on all my steak.
 
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