Rectal Rocket Fuel Island Jerk Hot Sauce – This one sounds like it’s going to burn bad. It has a dark brown color, which I’ve noticed tends to be the color of a lot of sauces that are simply too hot to eat. The ingredient list on Rectal Rocket Fuel Hot Sauce is spectacular. There’s habanero peppers, scotch bonnet peppers, balsamic vinegar, lime juice, sage, thyme, garlic, paprika, allspice, cumin, fennel, lemon pepper, coriander, and salt. Without having any real fruit (other than the lemon and lime notes), Rectal Rocket Fuel Hot Sauce manages to produce a fruity aroma that combines with the essence of the herbs contained within. Continue Reading

Pure Poison Hot Sauce – Wow. Pure Poison lives up to the name. The sauce is easy to pour and will burn on impact. I poured some on a spoon. Since I expected a thicker sauce, I poured a little more than I thought, and I decided to go ahead and give it a taste. The heat factor was instantaneous and definite. After I gave my mouth a moment to cool off, I decided to smell the sauce. The aroma is beautiful and savory, with an almost gourmet appeal. Beneath the heat, the taste of the sauce was the same.

The ingredients in Pure Poison Hot Sauce are simple but well blended. Habanero peppers, red wine vinegar, orange juice, garlic, garlic salt, and a healthy dose of capsaicin Continue Reading

Irish Hooligan Hot Sauce -  I’m Irish, so anything with Irish on the label already has my attention. Irish Hooligan Hot Sauce has a nice brownish-green color and is packed with bits of the ingredients throughout, which you can see clinging to the side of the bottle. Needless to say, I could not wait to crack this one open and give it a try.

The first thing I noticed after taking a whiff from the bottle was the heavy scent of fresh garlic. I poured a healthy shot onto a spoon for my first taste, not expecting much of a heat factor, but I was in for a surprise. Continue Reading

The Bhut Jolokia Chili Pepper (a.k.a. Ghost Pepper, Naga Jolokia, Cobra Pepper, etc.) is the hottest in the world!

Jolokia peppers grown by an Indian company grew a Jolokia pepper that tested at 1,041,427 SHU (Scoville Heat Units) and it was confirmed by the Guinness Book of World Records as the hottest pepper in the World in February 2007.

The Red Savina habanero was the previous record holder, at only 350,000–580,000 Scoville Heat Units. Continue Reading

Ingredients:

• 20 lg Fresh Tabasco chiles,
• 1 Stems & seeds removed,
• 1 Cut in half lengthwise
• 1 jalapeno pepper (or substitute fresh 1 Pequins, cayenne’s or 1 Serrano’s)
• 2 cl Garlic, cut in half
• 1/2 c Vinegar
• Salt to taste

Directions: Continue Reading

Choke Your Chicken Peri Peri Sauce – In the realm of hot sauces, I generally think that there are two defining characteristics: heat and taste.  Each sauce, of course, will have both but where on the spectrum will it fall?  In the case of Insane Chicken’s “Choke Your Chicken” Peri Peri Sauce, both heat and taste are definitely present but the focus is on the taste, regardless of what is stated on the label.

Made with the “African Devil” Peri Peri and jalapeno peppers, the first smell from this bottle reminds me of a nice curry. It’s sweet and tangy.  From the first taste, it is clear that this sauce would liven up almost anything because it has the right level of spice and an awesome flavor.  Continue Reading

Ingredients:

• 2 small cans of tomato paste
• 1 can of Beef Broth
• 1/2 cup of Rice Vinegar
• 1/2 cup of Dijon mustard
• 1/3 cup of Worcestershire Sauce
• 1/2 cup of brown sugar
• 1/4 cup of white sugar
• 2 tbs. of Liquid Smoke Flavoring
• 1 tbs. of cayenne pepper
• 1 tsp. of salt

Directions:

1. Combine all ingredients and bring to a boil.
2. Simmer to reduce (uncovered) to a thick paste that holds onto the spoon.
3. Stir occasionally to prevent scorching.

Habanero BBQ Sauce from Hell -  I am a big fan of barbecue sauce, but only if the barbecue sauce in questions brings something to the table. Habanero BBQ Sauce from Helll does just that. The label says beyond hot, and while that isn’t exactly the case, this sauce does pack a healthy dose of heat that will please any sauce lover who needs to feel the burn.

I started with hamburgers on the grill. I wanted to keep it simple and work on getting the feel for this sauce. The ingredients include tomato paste, sugar, molasses, vinegar, onion, soy sauce, green chiles, salt, habaneros, garlic, and liquid hickory smoke. Continue Reading

The process of pepper growing requires some strategy to be adopted in order to yield maximum chilli peppers in their growing season. The pepper plants require ample time to produce and ripen up the fruits. Hence the pepper growing indoors is to be started in the winter.

The seeds after being sown are kept in plastic covers and are heated from the bottom keeping the moisture level normal. After germination the seedlings are placed in a place where they can get plenty of bright light and air.

Another strategy for pepper growing is to prevent them from getting rootbound by sowing them … Continue Reading

Endorphin Rush Hot Sauce – Really, the name of this sauce says it all. When the human body is in pain, the brain sends out an army of endorphins to help combat that pain. This sauce sets off a rush of endorphins on contact. If you have a toothache, seriously, put a drop of this on it. The endorphins will come hard and quick. The toothache will be gone. The sauce itself will burn like hellfire, but that’s beside the point. That nagging toothache will be gone, and that’s the point, right?

I love heat. I am one of the biggest fans of heat I know, but still, I like a sauce that sets out to please my taste buds, not just torch them. Continue Reading

357 Mad Dog Hot Sauce – Most hot sauces that are any hotter than Tabasco claim that they will make your mouth burn so much that you will be knocked on the floor. Most will, but only if you have a canker sore, or are recovering from oral surgery. Most are all talk and funny labels. They invoke burning buttholes and the fires of hell. As a result, they are great gifts. In addition, they are often tasty, and go-to sauces for chili-heads looking to spice up their pizza or eggs. However, they are not what they say they are. Not even close. They are not bottled hell-fire. They are merely a condiment.

Mad Dog 357 is the real deal. It has ruined many a half-hour period for me. It gives me a weird throbbing sensation in my ears. Continue Reading

Insane Chicken’s Cluckin’ Hot Sauce -  I’m sitting outside right now, in Georgia, on a beautiful Summer’s day. I mean, it truly is beautiful. The weather is perfect. The grill is fired up. My kids are running around having a blast, and I’m watching my gorgeous wife play with them. I’m also dipping chips in cheese laced heavily with Insane Chicken’s Cluckin’ Hot Sauce. We’re also going to do some wings using the very same sauce.

The Ghost pepper is one of the hottest peppers around. Using it in a sauce is risky, unless of course all you want to do is cause pain. Continue Reading

Obama’s Health Care BBQ Sauce – My family and I are barbecue junkies. It’s a fact of life. We have a two-level deck and four barbecue pits. When we barbecue, we feed the family, friends, and friends of friends. We typically employ several barbecue sauces at one time, sometimes together, and in the case of sauce  that stand on their own, single sauces. This is why Summer in Georgia is so fine.

Obama’s Health Care BBQ Sauce contains some surprising, and very well-used, ingredients. There’s ketchup, honey, mustard, molasses, chipotle peppers, red wine vinegar, Worcestershire sauce, onions, brown sugar, liquid smoke, hot sauce, garlic, and some assorted spices. Continue Reading

Some heartburn sufferers believe that spicy foods including hot sauces give them heart burn. This makes them avoid the use of one of my favorite condiments hot sauce. Centered upon this belief, many people fear that the heat from hot sauce could potentially cause certain acid reactions being a catalyst for heart burn. However in this post, I am going to present a new finding that may well end this belief. This level of detail will reveal the actual effects of hot and spicy foods on heartburn sufferers.

The assumption that hot and spicy foods may not be safe for the people suffering from heart burns may very well be all in their mind. Continue Reading

Da Bomb Ghost Pepper Hot Sauce – People who are not fans of the habanero-lime taste will not be converted with this sauce. However, the lack in originality in the taste department is more than made up for with the heat.

Hot sauce aficionados are well aware of the dreaded (yet much loved) ghost pepper. Officially known as the bhut jolokia pepper, Guinness dubbed it the hottest chili pepper in 2007. Da Bomb Ghost Pepper Hot Sauce in all of its firey glory, is billed as “ghost pepper hot sauce.” This is somewhat misleading. Tomato paste, habanero and lime form the base to this sauce and ghost pepper powder makes a guest appearance.

The image of an atomic bomb on the bottle showcases the intent of this sauce: to explode in your mouth and annihilate your taste buds. Continue Reading

Corky’s Barbecue Sauce – There’s nothing about this sauce that lifts it off the map and sets it in a world of its own, but there’s nothing about the sauce that makes it a bland I-can-do-without sauce either. There is some value to Corky’s barbecue sauce. To start with, it’s got awesome flavor. It’s a traditional down-home Memphis-style barbecue sauce that does wonders for ribs and steaks and anything else you cook on the grill. The balance of the sauce makes it a winner on its own, but it leaves room for your own creative touches. If there are ingredients you like to add to your sauces, Corky’s Barbecue Sauce makes a great base sauce to work with.

Cayenne peppers, molasses, Worcestershire, onions and garlic, natural smoke flavor, tamarind, tomato paste, and corn syrup provide the flavor foundation here. Throw in a few spices and that’s the extent of the sauce’s ingredients. Continue Reading

Slap Your Mama Hot Sauce – And you might just do it . . . or slap anyone else who gets in your way. Habanero peppers, garlic, carrots, mustard seed, salt, and some spices are the only ingredients in here. Not a lot of flash to keep the show alive, but the blending of the ingredients makes the sauce nonetheless. “Slap Your Mama” is hot, but not so hot it hurts. Extreme heat lovers will still be able to guzzle it like water, but for the uninitiated, or those who are accustomed to a little less heat, this sauce will still provide a healthy burn.

I like to eat Mexican food. This is a great sauce for all those Mexican dishes. The habanero works well with poblano peppers roasted with cheese and stuffed with an assortment of goodies. Continue Reading

Fighting Cock Barbecue Sauce – This one is made with a bourbon base. Bourbon is an alcohol that seems to have been made for barbecue sauce. It adds a smoothness to the mix that delivers on flavor. Fighting Cock Kentucky Bourbon Barbecue Sauce is bourbon-based barbecue sauce at the top of the heap.

Tomato sauce, hot sauce, garlic, onions, chili peppers, Worcestershire sauce, molasses, black pepper, anchovies, lemon powder, lemon oil, lemon juice, smoke flavoring, and habenero peppers all work with the smooth bourbon to create a barbecue sauce that will smack you upside the head.

Hot (the pepper additions see to that) and smoky, with a pleasing aftermath that will have you coming back for more. Continue Reading

Wimp Retardant X-Hot Sauce – The pepper base of this sauce is the ever-popular habanero. Any pepper lover will tell you the habanero has an extremely specific taste, as well as a nice heat factor. The taste of the habanero comes right through in “Butt Blazin’ Recipe #3.” The Habanero taste is right at the forefront. Additionally, there’s apple cider vinegar, celery seed, mustard, ginger, cinnamon, clove, allspice, bay leaf, a dose of red pepper, salt, and paprika. These ingredients work well together and provide a sauce that not only kicks it up in the heat department, but has a great overall flavor as well.

While hot can be subjective, this Wimp Retardant Sauce leaves no doubt that it’s meant to be a hot sauce. The heat level won’t bring you to your knees, but it will leave a warm fuzzy feeling in your stomach, and the more you eat it, the hotter it gets. The good news is, it never lets you down on the flavor. Continue Reading

Ass in Antarctica Hot Sauce – Cayenne peppers and vinegar are the key ingredients here. There’s not enough cayenne for the experienced hot sauce lover. The vinegar is a little on the heavy side, but there’s enough salt to set it off.

Ass in Antarctica isn’t an extremely hot sauce at all. It can be used on a variety of foods to add a little kick, but the kick is mild, so you’ll have to use the sauce liberally. As for flavor, I wouldn’t say it’s at the top of the game. There are too many awesome hot sauces available to give this one a high rating on the taste or heat scale.

Still, this Ass in Antarctica has its place. Continue Reading

Cowtown Barbecue Sauce – What isn’t good about Kansas City’s Cowtown BBQ sauce? My father-in-law is from Texas. He knows about barbecue and he has very specific tastes. He will not eat barbecue that doesn’t live up to a reputation as big as the state of Texas itself.

Everybody (or at least those who know barbecue) knows that Kansas City is a big barbecue city – big enough to compete with Texas. This barbecue sauce has what it takes to handle the competition, even when a Texan is doing the judging.

The ingredients here read like a who’s who of Kansas City barbecue flavors. There’s Ketchup, white vinegar, brown sugar Worcestershire Sauce, ground mustard, black pepper, garlic, onions, and some cayenne to give it a little life. Continue Reading

Dave’s Ultimate Insanity Hot Sauce – Once you’ve sampled and reviewed enough different hot sauces, it can be easy to get a little jaded.You start doing hasty things, such as not bothering to use a food item to go along with the sauce, taking a swig of the sauce instead of tasting a drop off your finger tip or taking for granted the high-intensity rating on the label because the packaging has an uninteresting, generic flair to it.

Dave’s Ultimate Insanity Hot Sauce is a hideous permutation of Dave’s Insanity Sauce, which was supposedly too hot for the National Fiery Foods Show. Dave’s Ultimate Insanity Hot Sauce comes simply packed with the general Dave’s Gourmet label surrounded a crude cartoon of a smug pepper laying out in the sun. Continue Reading

Asbirin Hot Sauce – While sifting through a growing collection of hot sauce bottles, despite it’s quiet, unassuming, nature, it is hard not to notice Asbirin sitting in the back. Sure, the larger bottle-size may give it away, but what caught my eye was the fact that it was the only bottle among over a dozen that was not adorned with cartoons extolling the horror lurking within.

My gut instinct tells me that the name “Asbirin” probably has some sort of double-entendre to it, but frankly, I can’t come up with one that makes sense. Sure, there’s the obvious “ass” part of the name, but given the fact that there is no other reference to anything remotely resembling ass puns are jokes about butts on the label. Continue Reading

Mad Dog Teriyaki Hot Sauce – Mad Dog is a hot sauce company that seems to not be content with the general, table hot sauce varieties. Although they do have utility sauces, the company is not shy about producing niche flavors.

Mad Dog Teriyaki Hot Sauce is one of those niche sauces, adding an Asian tang with some smoky heat to light up any meal.

The flavor has a strong smokiness to it that masks the heat that slowly creeps into place as you eat it. There is also a tanginess to it that complements the burn. Although it is labeled as a teriyaki sauce, it definitely works better as an additive to another stir-fry sauce. Continue Reading

Grace Crushed Pepper Sauce – Dark red, medium pour, and full of crushed peppers, skins and seeds included. Those are the high points of this sauce. The taste is another factor to celebrate. While there are hints of preservatives in this one, that doesn’t really affect the taste in a negative way. There’s a rich hot pepper taste here that will compliment any Mexican dish, work well in chili, and find a home on any number of other dishes.

Peppers, cane vinegar, and cane sugar are just about the only ingredients holding Grace Crushed Pepper Sauce together. The crushed peppers, which provide an awesome texture and cling to the food you use this sauce on, are the starts of the show. Continue Reading