So over the years I have grown an affinity towards all kinds of hot sauces. When I was younger, my family wasn't big into hot stuff so the most we had around was Frank's Red Hot. While obviously its more of a buffalo sauce then a hot sauce, it still started my love for that artificial heat. I recently came upon some hot sauce that was around 11,000-12,000 scoville units (http://www.hotsauce.com/El-Yucateco-XXXtra-Hot-Chile-Habanero-p/1348.htm), now I'd like to move up from there in heat. For reference, the Atomic Sauce from QS&L you can buy in stores is about 150,000 scoville units. I will probably be buying some of that today just to give it a shot. At worst, it can be mixed with others sauces to amplify the heat. I was curious how hot the members here like their hot sauce, if they like it at all. Also any recommendations on good ones to try?
I always wondered if eating really hot sauce could be hazardous to the inside of your body. I like hot source but how hot is safe?
Spiciness on the order of cayenne pepper and up has a few health benefits. It stimulates digestion. Stimulates the cardiovascular system. And It's like an atomic bomb on body yeast. 8 or 9 habaneros in a bean dip makes a pretty good snack.
I'm somewhere between a quarter and half a million right now; since I prefer the fruitier brands my current recommendation would be the Trinidad Extra Hot. "how hot is safe?" - well, with enough training there shouldn't be any problems. There's videos on YT of people trying pure capsaicine - one guy even stayed dead calm and nonchalantly mentioned it was "not as hot as he expected". If you go too far beyond your current "rank" you mostly end up with hiccups, besides the obvious pain. I keep hearing horror stories about perforated stomaches and whatnot, but so far not one of those sounded believable to me.
Moderation is the key I feel. Dumping insanely hot sauce on everything would probably end up corroding away your throat or stomach lining, especially if you're not used to it. Using insanely hot sauce relatively sparingly on certain foods probably wouldn't have the same effect. You can gradually make your body accustomed to it as well if you slowly move to hotter sauces. Absolutely, that's what I've read. That does sound excellent. Hmm, Trinidad Extra Hot seems pretty good. Any idea on the Scoville rating? I couldn't find it. Also the Atomic Wing Sauce from Quaker Steak & Lube wasn't as hot as I thought. I didn't slather my food in it, but I did add it rather liberally. I should probably try more on wings to get the desired effect.
I've been eating spicy food my entire life and like many things you build a tolerance for it, at this point nothing under 1,000,000 scoville units doesn't anything for me. I make some kick ass carolina reaper crawfish.
I don't like my sauces too hot as I used to. How hot is hot; varies on the tolerance that one builds. I rarely buy any bottled sauces anymore as I like to make my own ... so, I don't have any recommendations. Peppers that I do like to use; Pequin, Chile de Arbol, Chile de Monte, Serrano. I do like green sauces, I use Tomatillo (sour green like tomato) as the base for those sauces that I make. Roasting the peppers, onions, tomatoes, tomatillo gives the sauce different flavor that I like. You should try making your own sauces ... plenty of recipes online.
I'm a big hot sauce too! In Australia, my favorites were Nando's Peri Peri sauce and Sriracha. I can't find these in Japan, but I have found After Death sauce. This is one of the hottest sauces I've had, it's made with the ghost pepper chili which was the world's hottest until a few years ago. And each bottle comes with a skull keyring!<br>
I've been obsessed with hot food all my life, but store-bought hot sauces have become less and less appealing as my cooking and chile availability has improved. I do keep El Yucateco's Kutbil-ik (the one above) in the pantry though, it has an excellent flavor and I can't replicate it myself without a smoker. I also keep a Valentina black label because I grew up eating a lot of Tapatio, which turns out is an inferior copycat. Making your own salsas/salsa picante is really easy with a powerful blunt-blade blender. If you're just about the capsaicin rush and derive pleasure from coughing and hiccups, buy a ghost pepper plant (and guard it dearly from aphids--they mauled mine), blend a handful with water, salt, vinegar and a clove of garlic, then let it meld/ferment a few days for better taste. All that's left after that is pure capsaicin extract. Also Sriraja Panich >> Huy Fong Foods (hipster "cocksauce")
Not trying to brag but I've had ghost peppers and fail to see what the fuss is all about. I'm sure the rest of you agree.
Couldn't find any numbers too, and I've seen ratings from 5/10 up to 9/10 at different shops so that's not helpful either :/ but I'd say maybe 300,000 SHU? I've grown my own last year. The smell when you cut open a fresh one - sooo sweet, hmmm...
When I saw the title, my first thoughts were that it was about couples who enjoy eating hot sauce together, or else some kind of porn. On topic, I like spicy food, but I never really use hot sauce. I have a pretty high tolerance for spicy stuff, I think. Unfortunately there aren't many places where I live that have good spicy food. There are some places I haven't been to yet that I should probably try, though.
I can't deal with too much hot sauce since I get heart burn easily, but I do love it. Food that has a kick is always better than something just tasting good, which is why I like peri-peri chicken.
Thanks for the feedback, everyone. I actually think I might start making my own hot sauces. While it might be a little bit of an investment at first, I could see myself saving money that way. Anybody have a personal recipe they think would be good?
I'm told that just having peppers from the same family won't necessarily impart you with the heat you might be thinking of. Peppers grown in different environments produce a wide range of heat levels. So a lot of the time when you hear news about some world record braking chili, it's for a very specific crop. You could be getting significantly lower heat than you expected depending on how it was grown and/or cared for.
That's common sense. Nobody expects any store produce to resemble the extreme examples grown for record books. The odds are any ghost peppers I've tried were in the range of the average strength, and so I was commenting on that. The things are hyped.
I love hot food. I used to eat curry with friends at least once a week - sometimes three. We'd pretty much always have a vindaloo, maybe a madras to mix it up instead on occasion... plus something else. We also ate chilli and such no problem. I took the Chilli Challenge at a local restaurant last year. My friends all wimped out. An Indian guy did it with me. It's habanero, birds eye, scotch bonnet and bourbon. You have to take at least 15 minutes and I think no longer than 30 minutes. Oh, and you warm up by eating a raw habanero - many quit at that point! The Indian chap told me to pace it, let it cool down - so we were spooning it out of the dish on the plate. I started off... HOT! Not too bad, but I wasn't allowed milk - only water. After about 20 minutes, my friend (who had done it previously) told me to just shovel it down. So I tried. I soon had a feeling in my stomach - a mixture of an intense burning and the gag reflex. So I stopped. Within a minute, my whole body was tingling ferociously. Not a nice tingle - a "I've just stuck my fingers in a mains socket" tingle. And it got more and more intense. My feet were rooted to the floor - I couldn't move them. So yeah, to anyone who says doing you damage is a myth... fucking try it! Here are some tough-looking lads (don't know them) failing the same challenge: Look how little they ate! I, at least, got a good half way through. Hmm, don't expect anyone to give you Mama's secret recipe when you've said you want to sell it! ;-)
Haha, oh no! I wouldn't sell it. It'd just be an investment to get all the separate ingredients, but then I'd be able to make a lot and save money that way. I'd just like to get some experience making hot sauce with a recipe that's proven successful. I've never made any type of sauce by hand before, and I could see myself screwing it up to some extent. So, Mama's secret recipes welcome! I won't sell it! Well, I probably won't. I mean, I might not. Not sure now! @Takeshi385 Since you're at a pretty high level of heat, what's the hottest sauce/pepper you've ever had?
