The simple name is all that’s necessary. Hottest Hot Sauce doesn’t rely on a fancy name to stake its claim in the world of hot sauces. The bottle design, featuring flaming skulls, is pretty awesome, though. What it does rely on is taste. There’s a beautiful fire-roasted flavor going on with this sauce that balances well with the blistering heat attack. Hottest Hot Sauce is billed as a fire-roasted sauce because several of the ingredients are fire roasted, which adds an attractive characteristic. Speaking of ingredients, this one fire-roasted habaneros, vinegar, lime juice, onion, garlic, cane juice, and chili extract. The onion and garlic are chopped coarsely and distributed proudly throughout the sauce for a texture you can bite down on. The habaneros seeds are left in and distributed just as thoroughly throughout the sauce as the rest of the ingredients, making this a sauce that clings wonderfully to anything you use it on.

Let’s talk about aroma. Open the bottle and pass it under your nose. It’s a rich, satisfying fragrance that makes you want to pour it on something, anything just to get a taste of a sauce that smells so appealing.

The Hottest Hot Sauce is a wonderful tasting sauce that can be used liberally (in spite of the heat) to flavor eggs, tacos, burritos (any Mexican food), and just about anything else you would normally want to heat up. Blended with butter, it makes a great sauce for wings and an excellent coating for seafood. This is a sauce that will please any pepper sauce lover, and one that you would benefit from by keeping a bottle of it on your dinner table at all times.

Related posts:

1. Hottest Hot Sauce Review
2. Mountain Man Roasted Habanero Sauce Review
3. Crazy Mother Pucker’s Fire Roasted Fusion Review

• 1 medium-sized Flour Tortilla
• 2 tbs good quality Salsa
• 1 tbs Cilantro, finely chopped
• 2 tbs shredded Cheese
• 1 Egg, whisked with Salt & Pepper
• 1/2 Lime
• Hot Sauce

Directions:

1. In a medium-low heated skillet, scramble whisked egg with a little olive oil. When done, sprinkle with shredded cheese and turn off heat. Set aside.
2. Meanwhile, warm tortilla in the microwave for a few seconds, on a plate. Then, brush with a thin coat of olive oil and top with scrambled egg. Smother with salsa and squirt a little lime juice. Garnish with cilantro and a lime wedge. Serve with hot sauce.

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I use Tapatio Hot Sauce heavily with Mexican foods. That’s where it shines, probably not so surprisingly. The flavor is distinctly Mexican. It’s an excellent taco sauce, great on burritos and nachos, and the perfect complement to a guacamole dip. I also make a pretty mean Mexican pizza with Tapatio Hot Sauce as the sauce. The rest of the ingredients for the pizza include shredded Mexican cheese, diced tomatoes, green chilies, cilantro, and diced onions. The whole thing sits on a baked flour tortilla; top it with sour cream if you like. Tapatio Salsa Picante is extremely well balanced with these ingredients.

Tapatio Salsa Picante is probably the best sauce I can think of to add to a Bloody Mary, if drinking Bloody Marys is your thing, and it adds a nice touch to V8 Juice, which I like to chug now and then.

How about oysters on the half shell? Again, if it’s your thing. I like them, and I always add a liberal dose of Tapatio Hot Sauce.

I don’t mind adding Tapatio Hot Sauce to beef stew and various soups as well. It’s a nice little sauce when you have it, with a few uses that it suit it well, so I’d suggest grabbing a bottle and trying it on your next Mexican feat. I think you’ll dig it.

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• 1/3 cup Dijon mustard
• 1/3 cup dark honey
• 1/4 cup vegetable oil
• 2 tablespoons whole-grain or stone-ground mustard
• 2 tablespoon minced green onion (optional)
• fresh cracked black pepper

Directions:

1. Combine mustards in a bowl and mix well.
2. Add other ingredients and continue mixing until smooth.
3. Store in an airtight container in the refrigerator.

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The Mad Cat Hot Sauce dwelled in my refrigerator, but I decided to give it a second chance. The vinegar had mellowed out, which allowed the spices and the habaneros to ride in the driver’s seat. The lime juice and onion could now be tasted too.

Mad Cat Hot Sauce was still too weak to be served with beef. The heat is more than mild, but not as hot as one might expect for a sauce with habaneros as the first ingredient.

The label has a yellow cat “going mad,” it’s eyes bulge out, it’s tongue hangs to the right, it’s whiskers and hair are frazzled. The background behind the cat is olive green, with the name “Mad Cat” in capital red letters in a font similar to that of Mad Magazine. The slogan/warning, “Not for pussycats” is written next to the cat. And it’s true, the sauce has some heat and isn’t for the weakest folks. The rest of the marketing is a little strange, it all relates to cats, but the message is unclear. “Eat this sauce and you’ll wish you had nine lives.” (Are they suggesting that the sauce is so hot that it will kill me? Quite an exaggeration for a sauce only a notch above mild. Are they saying that the sauce is so good that after I’ll die I wish I had eight more lives to live so that I could eat more of the sauce?) “It’s the only hot sauce that leaves you scratching.” (That doesn’t sound like a good thing.)

I tried it with a vegetarian pea soup, which (prior to adding Mad Cat Hot Sauce) had a nice mild flavor but lacked any jazz. Mad Cat Hot Sauce was a great addition. It added the heat and flavor of habaneros as well as the flavors of lime, cilantro, onion and garlic. With those types of flavors, it was my first time eating split pea soup where I thought, “This tastes like a Mexican dish.” It was almost like I’d added tomato-less pico de gallo or avocado-less guacamole to the soup. Very tasty this way. It would be a good addition to any mild soup that could use a Mexican kick.

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• Small pinch of dried bhut jolokia pepper
• 4 habaneros (no stems, preferably whole)
• 1/2 cup finely chopped onion
• 2 Cloves of garlic, finely minced
• 1 1/2 Tbs vegetable oil
• 1/4 Tsp. ground cumin
• 1/3 cup white or chili-fused vinegar
• pinch of salt & black pepper

Directions:

1. Put all of the ingredients in a blender on high and blend until smooth.
2. Add the sauce to a sauce pan and bring to a boil.
3. Reduce the heat and simmer for approximately 15 minutes.

If you do not want to attempt this at home you can buy Bhut Jolokia Sauce online

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1. Habanero Hot Sauce Recipe
2. Holy Jolokia Hot Sauce Review
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There’s very little to get between you and the wood-roasted habaneros that make up the bulk of Mountain Man Fire Roasted Habanero Sauce flavor.  Throw in a little red wine vinegar and a pinch of salt. That’s about it. What you get here is a sauce that has a rich, deep reddish-brown color, and enticing smoky hot aroma, and bits of charred habanero with some seeds thrown in for good measure. One whiff will make your mouth water and your forehead damp.

Like any good hot sauce, Mountain Man Fire Roasted Habanero Hot Sauce doesn’t sacrifice flavor for heat. Any pepper sauce connoisseur will tell you that combining flavor and heat is essential to making a sauce that will be remembered. This one pulls it off on a grand scale. Warm enough for die-hard chili heads and enough flavor to make the connoisseurs do a happy dance.

I thought this might make a good steak sauce. I pulled out the stops and took a filet mignon out of the freezer. I keep a good supply of various steak cuts on hand to compliment the sauces in my cabinet. I threw the filet in the broiler for ten minutes, took it out still pink inside, and set it on my plate, then I surrounded it with a river of this roasted habanero sauce and started cutting and dipping.

The filet is a tender, delicate piece of meat with a flavor more suited to straight butter, so trying this sauce with it was a gamble. Not a problem. Mountain Man Fire Roasted Habanero Sauce makes a dynamite steak sauce. There’s just enough punch going on to give your mouth a flavor kick, but not enough to overpower even the finest cut of meat.

Another use I found for this sauce was grilled salmon painted with a mixture of Mountain Man Fire Roasted Habanero Hot Sauce and a splash of lemon and some butter.

If you’re looking for a smoky habanero taste that works well with a variety of foods and provides a pretty intense heat intake, look no further than this well-balanced sauce.

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• 1/2 cup Honey
• 1/4 cup Cider Vinegar
• 1 oz Tapatio hot sauce
• 1/2 cup Catchup
• 3 T Soy Sauce
• 2 oz Jack Daniels Whiskey
• 1/2 cup Mustard
• 2 oz Sriracha Hot Chili Sauce (Rooster Sauce)
• 5 T Cayenne Flakes 2 T Peanut Oil

Directions:

1. Mix all together until well blended. Heat until mixture starts to slightly bubble then remove from heat.
2. Use BBQ shake-n-bake on chicken wings. Cook in oven for 35 minutes at 350 degrees. Brush liberally on both sides of wings and continue cooking for 10 minutes.

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The other ingredients (mostly sweeteners—honey and apple juice were not enough for them, they also added molasses, brown sugar and corn syrup) take a backseat. Garlic and onion have nosebleed seats on the ingredients list, and are not tasted in the sauce, but this is not a problem because the sauce is quite flavorful without them.

What was surprising about Charlie’s Hard Times Honey Mustard BBQ Sauce was the heat. There was no need to call the fire department, it was not an intense heat, but a heat that makes this sauce jump one notch above mild, something that I had not expected in a sauce with no peppers in the ingredient list.

Charlie’s name (Hard Times) and label remind us of the present financial state of our world—something that you may not want to be reminded of when enjoying a meal, but something that you are probably be reminded of when making purchases. The front of the label shows a hobo with 5 o’clock shadow and patched clothing. He stands in front of a trashcan, warming his hands over a fire, which he keeps going by burning his worthless stock certificates. A damaged Wall Street sign rests behind him. The image is from last century’s depression but reminds us these trying times.

They continue their message on the back label, describing Charlie’s Hard Times Honey Mustard BBQ Sauce as “rich in flavor, not in price” to help everyone’s finances, adding, “After all, we doubt we’ll ever see any of the government’s bailout package.” I suggest using this tasty sauce to cover up that sad fact. But you don’t have to be poor to enjoy this sauce. If you are someone who has survived the financial storm or benefited from the bailout, you could still enjoy this tasty treat.

Charlie’s Hard Times Honey Mustard BBQ Sauce was a little too mild and sweet to be enjoyed with beef. It was OK but the beef really took over the flavor. This sauce is a star with chicken and will still  be enjoyed after the economy recovers.

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• 6 large jalapeno peppers
• 6 garlic cloves
• 1 small onion
• 2 cups apple cider vinegar
• 1/4 cup chopped cilantro
• 2 teaspoons salt
• juice of 2 limes
• 1 teaspoon black pepper

Directions:

1. Remove the seeds and ribs from the peppers and cut into medium chunks.
2. Roughly chop the onion and garlic and put all the chopped ingredients into a small saucepan.
3. Pour in the vinegar and bring to a boil. Reduce heat and simmer 10 minutes.
4. Roughly chop the cilantro and put into a blender with the salt, pepper and lime juice.
5. When the jalapeno mixture is cooked, allow to cool 10 minutes, then add to the blender.
6. Turn the blender on low for 10 seconds, then increase to highest setting and puree for 3 minutes.
7. If you want a pure liquid sauce, strain through a medium hole strainer
8. Pour into sterilized jars and refrigerate or serve

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