Your favourite chilli sauce is?

Just made one today... omg it's nice but so hot. I put in about 20 of my home grown chilies (bhuts, carolina reapers, 7 pot katie, scotch bonnets and more) and then garlic, red onion, red pepper, cherry tomatoes, peach, mango, dark brown sugar, salt and finished off with some cider vinegar. It's the nicest one I've made, but also face meltingly hot.
 
interesting programme on more4 last night - secrets of superfactories ... making tabasco ..... now need to find their scorpion sauce, or is it a USA exclusive
 
randomshenans said:
Just made one today... omg it's nice but so hot. I put in about 20 of my home grown chilies (bhuts, carolina reapers, 7 pot katie, scotch bonnets and more) and then garlic, red onion, red pepper, cherry tomatoes, peach, mango, dark brown sugar, salt and finished off with some cider vinegar. It's the nicest one I've made, but also face meltingly hot.
Click to expand...

Very nice. My go-to sauce is also homemade from a load of previous seasons peppers that I had to clear out to make room in the freezer (Trinidad scorpions, possibly bhut jolokias, habaneros, scotch bonnetts, and god knows what else - there were a lot). It's a sweet, fruity sauce and goes really well with most things but has one hell of a kick that's caught a few people off guard despite warning them beforehand.
 
Yadda said:
Very nice. My go-to sauce is also homemade from a load of previous seasons peppers that I had to clear out to make room in the freezer (Trinidad scorpions, possibly bhut jolokias, habaneros, scotch bonnetts, and god knows what else - there were a lot). It's a sweet, fruity sauce and goes really well with most things but has one hell of a kick that's caught a few people off guard despite warning them beforehand.
Click to expand...
Ha this one keeps catching me off guard! It's so fruity but just seriously mean at the same time.
 
fuzed said:
Sainsburys/Tesco etc all now do one by a brand called Mahi - Bhut Jolokia stuff, and its divine, hot, but not too hot, it goes on a lot of my foods nowadays - even stuff it shouldn't really go on!!! :D
Click to expand...

Mahi I’ve had were very good :) and above most of the brands like econa etc
 
I actually think Encona Original is one of the nicest all rounders. Hot but not too hot and a great taste that goes well with everything.
 
Gah, the wife has just used up the last of her Predator Great White Shark and I can't buy it anywhere, does anyone have some pointers for a similar taste?

Here's a bit of info:

  • Ingredients: Wine vinegar, ripe Habanero Peppers, pepper extract, tomato, mustard, pineapple, papaya, banana, water, sugar and real fruit juices.
  • Scoville Heat Units 175,000

BwG3aB7.jpg
 
MikeTheNative said:
While some are a lot better than others, I tend to avoid sauces that have vinegar as their most prevalent ingredient as that's all I can seem to taste in them.
Click to expand...

Ehhh, that's what sauce is. You need the acidity to stop it going off.
Make your own without but it will only keep a few days in the fridge.
 
Encona Hot Sauce. Not burn your mouth off hot but I put it in literally everything from scrambled eggs to even having it with my Sunday Roast.

Probably be hard pressed to find a Caribbean household without that in the cupboard! That and the cheap Dunns river hot sauce for about 60p.
 
for those who have made sauces, how long do they normally keep for?

i made some with some north indian king naga chilli's and its like eating lava but also delicious to boot.

im half way through a jar but have an unopened jar also (sterilised jar prior to filling)
 
Sean Evans Reveals the Season 11 Hot Sauce Lineup | Hot Ones


Hot Ones returns 2/6 @ 11am EST! Los Calientes Rojo drops 2/6 on Heatonist.com! And the brand-new series "Hot Ones: The Game Show" hits truTV 2/18! It's going to be a very spicy month ahead, but first things first: It's time to unveil the starting lineup of spice for Season 11. This time around, we're excited to introduce a whole cast of new makers to table, bringing the heat from Ontario, Australia, Fiji, and all corners of the globe. Welcome back, spice lords!
Click to expand...

another season of hot ones, should be good
 
joelk2 said:
for those who have made sauces, how long do they normally keep for?

i made some with some north indian king naga chilli's and its like eating lava but also delicious to boot.

im half way through a jar but have an unopened jar also (sterilised jar prior to filling)
Click to expand...

I've got a bottle I made over a year ago from a variety of super-hot varieties. Still good, and I open it regularly.

I'd be surprised if anything can survive in there tbh, it's pretty fiery.
 
You must log in or register to reply here.
Back
Top Bottom