The Hot Sauce thread

Soldato
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Quite a fan of hot sauce. The slightly lower ones are probably a little tastier but love trying out new ones especially if marketed as "super hot" just to see how I do.

This was my latest one I just picked up:

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Good strong kick to it but once you're over that, it's quite a nice flavour. Great on chicken

Shows your favs
 
Soldato
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My favourite is Sriracha.

I know it's not that hot, and common as muck, apparently the original guy/company that made it for whatever reason decided not to patent it, so there are tons of knock offs which to be honest, are no different anyway.

I find it just a good all rounder.
 
Soldato
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Quite enjoying the Encona Exxxtra hot sauce at the moment. Again just a common supermarket one (I do love the Sriracha too) but it's the perfect heat level for a good whack that isn't too much.

Just looking at bottles of hot sauce sets my saliva glands going.
 
Soldato
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Morrisons Habenaro is a good one, nothing too exiting but ony 99p a bottle.
Econa carolina reaper is probably my supermarket favorite, if you can find it in stock.

These are worth a look, https://www.eastcoastchillicompany.co.uk/product/chilli-sauce-60ml-box-gift-set/ the owner is pretty friendly and resonds to emails with advice and stuff, I bought 2 selection boxes, one for a friend and the owner was asking me which ones I liked and why, and what foods I was using them with.
 
Soldato
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I quite like the Econa sauces as well.

The more specialised blow your head off ones are often just rediculously hot for the sake of it, usually with tons of extract over actual fruit content and just taste like ****. Only really to be used a couple of drops at a time into something to give it heat.
 
Soldato
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I quite like the Econa sauces as well.

The more specialised blow your head off ones are often just rediculously hot for the sake of it, usually with tons of extract over actual fruit content and just taste like ****. Only really to be used a couple of drops at a time into something to give it heat.

Probably better ordering online direct from a smaller company if you want hot sauce thats proper sauce rather than made with extracts..


 
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Soldato
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Who Dares Burns has been my go-to for about 15 years. I've tried hotter, but I like the taste of this one. Tend to get it from Amazon, after first encountering it at a country fair here in Gloucestershire. A local company, Hot Headz, import it (and it was they at the country fair who had it for sale), but their postage cost is quite a lot, hence I use Amazon.
 
Associate
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Not particularly hot but I always like to have a bottle of Sainsbury's Tomato & Jalapeno Relish, I tend to use this a a replacement for ketchup in burgers, hot hots, dipping chips in etc.
 
Caporegime
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Soldato
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I have Encona and Sriracha in the fridge.

Sriracha is great in an egg mayo sandwich....might have to go that route for today's lunch thinking about it!

I usually make a very hot sauce with my annual chilli crop. Will be fairly mild this year as I've just got Habaneros and Ajis growing, previously I've use 7-pots and other superhot varieties, which was absolutely fierce (had about 15 7-pots in it). I took some to a house party a few years back and of course there was the nominated douchebag guy declared he loves spices and it wouldn't be that bad. I did say I wasn't trying to brag about the heat, just warning.....as he slopped loads of it on a slice of pizza.

Took him about an hour to stop coughing and sweating :D

I do love the flavour of habaneros, though I'm not really one for insane heat, I like just a dash to add a bit of zing to dishes.
 
Soldato
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Is chilli jam allowed in here?


This guy is local to me, and tried some of his at a country fair last year and have been addicted to the Grim Reaper one ever since.

I'm not even a massive "xxxxtra hot" fan, but all of his jams are so well balanced with a big kick of heat and then a nice sweetness that cuts through after.

Far too often I find myself stood in my kitchen chopping bits of cheddar off and spooning it off, then pacing around the kitchen sweating :cry:
 
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