Delicious Suffering Hot Sauce – With an ingredient hit list that boasts habanero peppers and Serrano’s, Delicious Suffering delivers pain and pleasure. The heat is butt kicking and immediate. The taste of the additional ingredients blend well with the two peppers. There’s onion, tomatoes, garlic, cilantro, salt, vinegar, and a few secret spices. Add to the mix some chili extract and you’ve got a monster that tastes good and provides a hot burn.

I started this one off on a slice of soft mozzarella just to get a feel for the sauce alone. I knew the smooth texture and subtle taste of the cheese wouldn’t interfere. I was right. It didn’t stand a chance against the sauce. It did help to ease the pain a bit, because when I tried a couple drops of Delicious Suffering on a corn chip, I got the full force of the fire. Continue Reading

Ingredients:

• 1 6oz can tomato paste
• 1 cups of beef stock
• 3 Cloves Garlic
• 1/2 of an onion
• 2 tablespoons dijon mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons dry red wine
• 1 tablespoon Extra Virgin Olive Oil
• 1 teaspoon sea salt
• 2 tablespoons chili powder

Continue Reading

The Beast Hot Sauce – Billed as being “Hottest this side of Hell,” the Beast Hot Sauce is a deep red, hot sauce that doesn’t screw around. It’s the sort of sauce that you aren’t sure if you should take seriously until you make the mistake of trying more than a drop of it.

The front of the label features a fiery demon looking thing that seems like it was ripped straight from the t-shirt of an 80s hair-metal band.

The warning on the side of the label reads: XXX-Screamly Hot! Which sounds more like the tag line for a horror-themed adult movie than an actual warning. Continue Reading

Ingredients:

• 1 package whole wheat tortillas
• 1 package reduced sodium taco seasoning
• 1 lb 99% fat free ground turkey
• Fat free shredded cheese of choice
• Corn and black bean salsa
• lettuce (shredded)
• black olives (chopped)
• hot sauce (try Mad Dog Liquid Fire or Hog’s Ass Habanero Hot Sauce) Continue Reading
  

Roadhouse Texas Tango BBQ sauce is a chunky sauce with lots of big Texas flavor. The ingredients include a tomato puree, vinegar, sugar, tomatoes, raisins, pineapple, jalapeno, onion, lime juice, salt, garlic, natural smoke flavor, and some green chilies for good measure. These ingredients come together in a surprisingly well-balanced blend that gives Roadhouse Texas Tango BBQ sauce a unique personality, combining both the classic taste of Texas barbecue with a sweet note.

I mentioned this is a chunky sauce. By chunky, I mean you could almost eat it as a meal. The ingredients are diced up and infused throughout the bottle of sauce so you get a mouthful of goodness in every bite. Continue Reading

Ingredients:

• 4lbs. unpeeled large fresh shrimp
• 1/2 c. butter
• 1/2 c. olive oil
• 1/4 c. chili sauce
• 1/4 c. worcestershire sauce
• 2 lemons, sliced
• 4 garlic cloves, chopped
• 2 tbsp. creole seasoning
• 2 tbsp. lemon juice
• 1 tbsp. chopped parsley (optional)
• 1 tsp. paprika
• 1 tsp. oregano
• 1 tsp. ground red pepper
• 1/2 tsp. hot sauce
• French bread Continue Reading
  

Melinda’s Mango Hot Sauce – Melinda’s sauces are characterized by fresh ingredients, artistic blending, and flavors that make these sauces some of the best around. While the sauces all contain some element of hot pepper, Melinda’s idea of hot differs from that of serious chili heads. Even her hottest hot sauces aren’t extremely hot. These sauces use the pepper differently than most hot sauces. The pepper is a flavor element rather than a full-out heat element.

In Melinda’s Mango Hot Sauce, we’re treated to a partnership of habanero peppers and fresh mangos, along with carrots, cane juice, lemon juice, and a small variety of ingredients that make this sauce a tantalizing treat. Continue Reading

Ingredients

• 2 cups chopped fresh blueberries
• 1 cup whole fresh blueberries
• 1 tablespoon finely chopped jalapeno pepper
• 1/3 cup chopped red onion
• 1/4 cup chopped red bell pepper
• 1 fresh lime, juiced
• salt to taste

Directions:

1. In a bowl, combine chopped and whole blueberries, jalepeno pepper, onion, red pepper, lime juice, and salt.

The Ghost Pepper Sauce – Are you afraid of the ghost? That’s the question asked on the black label of this Ghost Pepper Sauce. The black label features a ghoul that looks like Death himself paying a visit. The makers of the sauce warn you to be afraid of this ghost. I don’t know about all that, but I do know there’s heat hidden inside the bottle – serious heat. With the naga jolokia pepper as its base, that’s no surprise. In addition to that magical pepper, the ingredients include carrots, papaya, lime juice, passion fruit, salt, vinegar, onion, and garlic. Those flavors are layered and balanced beautifully, making a sauce that packs the heat wallop chili lovers crave and the flavor a gourmet palate demands.

A lot of the sauces made with the naga jolokia are not only hot, but they tend to be great additives to all sorts of food. Continue Reading

Do you want to discover steps to make homemade pepper spray? Its very simple, quick, and works great.

Ingredients:

• 2 tbsps of red pepper( flakes, something such as cayenne pepper)
• rubbing alcohol
• baby oil
• a bit of thin white cloth (you will require it to use as a strainer)
• Small glass ( about the dimensions of a shot glass)
• Small spray bottle (an empty lens cleaner solution bottle for your glasses works excellent) Continue Reading
  

Ingredients:

• 1 cup ketchup
• 1 cup onion, finely chopped
• 3/4 cup maple syrup
• 1/4 cup lemon juice
• 1/4 cup brown sugar, firmly packed
• 1/4 cup water
• 2 tablespoon garlic, finely chopped
• 2 tablespoon Worcestershire sauce
• 2 teaspoon grated lemon rind
• 1/2 teaspoon salt
• 1/2 teaspoon coriander, optional Continue Reading
  

Scientists working for the Indian military have created a non-toxic weapon to use in the fight against terror, using a special local ingredient — the world’s hottest chili the bhut jolokia.

This pepper is hot. Very, very hot. In fact, it’s listed in the Guiness Book of Records as the world’s hottest chili, and on the Scoville scale (used to measure spiciness) the bhut jolokia rings in at a mouth-melting 1,000,000 Scoville units (comparatively, the spiciest variety of jalapeno registers at 8,000 Scoville units).

However, these won’t be served up in a … Continue Reading

Mad Dog Teriyaki Hot Sauce begins with a subtle aroma that’s very pleasing to inhale. As you would expect, the smell is immediately reminiscent of something Oriental. I poured a little on a spoon and sampled it. The sauce tastes exactly like it smells. It has a rich Oriental overtone brought on primarily by the tamari, ginger, and sesame oil. There’s also some honey and sea salt, kicked up by a dose of chili extract that adds a nice little heat factor to the situation.

There’s not a lot of uses for Mad Dog Teriyaki Hot Sauce. The flavor is so distinctly Oriental that anything you use it on will taste that way. I found it excellent on fried rice in play of soy sauce. Continue Reading

Ingredients:

• 1 large can of Bush’s Original Baked Beans
• 1/2 cup brown sugar
• 1/2 cup sugar
• 2 1/2 tablespoons Habanero hot sauce (try Baboon Ass Habanero Hot Sauce or Dave’s Hurin’ Habanero Hot Sauce)
• 1 tsp. minced onion
• 1 lb. cooked, unseasoned, lean ground beef

Directions:

1. Cook the meat drain beans (not completely but mostly drained). Place in 9×9-inch square baking pan.
2. Stir both sugars and sauce into beans. Allow to sit for 2 hours. Add hot sauce ( to beans and mix completely.
3. Bake in … Continue Reading
   

These Fork ’N Halo sauces never fail to please. The Fork ’N Halo Heavenly Hickory, as the name implies, features the great taste of hickory smoke. Couple that with the traditionally sweet notes of all Fork ’N Halo sauces and you get something that works.

Ribs are one of my favorite foods. I slathered some of Fork ’N Halo Heavenly Hickory BBQ Sauce over a sample of beef and pork ribs just about five minutes before they were finished cooking. The sauce cooked to a beautiful consistency and the meat absorbed the smoky-sweet goodness, delivering a barbecue rib experience that reminded me of a little BBQ shack I ran across in Louisiana. Continue Reading

Ingredients:

• 1 cup yellow mustard
• 1 cup cider vinegar
• 1/2 cup white sugar
• 1/4 cup light brown sugar
• 1 teaspoon black pepper
• 1 tablespoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 tablespoon butter

Directions:

1. Whisk together all ingredients, except butter in a saucepan, bring to a low simmer, and turn off heat. Stir in butter.
2. Let cool to room temperature.
3. May be used as a basting sauce towards the end of cooking, or brushed on after barbecuing, with additional sauce served on the side.

Dave’s Ultimate Insanity Sauce – From the beautiful, dark blood-red color and the sharp fragrance of Dave’s Ultimate Insanity, you know you’re in for something that should be sampled with caution. This is an explosive blast of heat that will bring the sweat out on your forehead and the tears to your eyes. That’s no exaggeration. Like many of the extreme hot sauces, Dave’s Ultimate Insanity has a heavy taste of the chemical found in peppers that causes pain. That’s because this sauce is loaded with pepper extract, straight from both the Red Savina Habanero and red chilies. The base is tomato paste. There’ some salt, onions, and cane vinegar in here to balance it out.

Dave’s Ultimate Insanity Sauce has some specific uses in my house. Continue Reading

Ingredients:

• 1 TBS butter
• ½ cup finely chopped onion
• ½ cup catsup
• 1 TBS vinegar
• 1 TBS water
• 1 TBS mustard (yellow hot dog style – or gourmet mustard is okay too)
• ½ tsp paprika
• 2 TBS Worcestershire sauce
• 8 to 10 hot dog wieners cut in bite sized chunks

Directions:

1. Melt butter in medium sauce pan over moderate heat.
2. Add onion and cook briefly. The onions don’t have to be sautéed but cooking them briefly brings out the flavor.
3. Add catsup, vinegar, water, mustard, paprika, and Worcestershire sauce.
4. Simmer for five minutes. Stir while heating to get sauce mixed well.
5. Add cut wieners and heat – simmering until the hot dogs are heated through. … Continue Reading
   

Naga Jolokia Hot Sauce – This is a beautiful sauce, from the deep orange color to the aromatic scent, all the way to the balance of ingredients. The sauce pours like lava, with a kick that resembles the stuff too. The great thing, though, is that Naga Jolokia Hot Sauce makes full use of the world’s hottest pepper without sacrificing taste. It’s reminiscent of Dave’s Ghost Pepper sauce, but with another layer of flavor that gives this sauce a special place in my heart. In fact, this is one of the best uses of the Naga Jolokia Hot Sauce that I’ve ever tasted. There’s a killer bite that leaves the lips numb, but an absolutely beautiful flavor that teases the taste buds.

Naga Jolokia Hot Sauce is a hand crafted work of culinary art. In addition to the potent nago jolokia, there’s carrots, papaya, lime juice, passion fruit, onions, garlic, salt, and a little bit of vinegar to help balance it out. Continue Reading

Ingredients:

• 1 carrot, roughly chopped
• 2 cloves garlic, peeled
• 3 dried new mexican chiles, stems and seeds discarded
• 1 1/2 tsp kosher salt
• 1 habanero pepper, stem removed
• 1 cup distilled white vinegar

Directions:

1. Place new mexican chiles into a heat-safe bowl.
2. Bring a large pot of water to a boil.
3. Add carrot and garlic to the water and boil for 3 minutes.
4. Remove carrot and garlic then pour the boiling water over dried chiles.
5. Cover bowl with chiles and hot water with plastic wrap.
6. Keep chiles completely submerged in the water for 30 minutes to rehydrate.
7. Discard liquid and place rehydrated chiles and blanched carrot and garlic into a blender.
8. Add the rest of … Continue Reading
   

Pain is Good Louisiana Style Hot Sauce – Crack this bottle open and take a whiff. You immediately get a sense that you’re in for something that is going to taste awesome. The aroma that wafts from the bottle to lovingly caress your nostrils is pleasant and mouth watering. This is the Louisiana style version of the Pain is Good sauce line. Made in micros batches with care and nothing but all-natural, fresh ingredients, this line of sauces is one of the best I’ve ever had the pleasure of tasting.

Pain is Good Louisiana Style Hot Sauce ingredient list here starts with habanero and cayenne peppers. There’s some lime juice, seasoned salt, Worcestershire sauce, onion, garlic, brown sugar, and liquid smoke to go along with it. Continue Reading

Ingredients:

• 2 tablespoons olive oil
• 1 small yellow onion diced
• 4 cloves garlic, crushed or finely minced
• 1 cup ketchup
• 3 tablespoon tomato paste
• 1 12 ounce can Dr. Pepper
• 1/2 cup cider vinegar
• 1/3 cup Worcestershire sauce
• 1/2 cup dark brown sugar
• 2 teaspoons chili powder
• 1 tsp pepper or to taste
• 1 tsp salt or to taste
• 1-2 teaspoons hot sauce (try Blair’s Hot Sauce or Baboon’s Ass Hot Sauce) Continue Reading
  

Ass Kickin’ Original Hot Sauce is a surprisingly awesome smelling sauce with a surprisingly good taste. There’s no fancy labels (just an ass with his ass in the air), and the name isn’t even particularly creative. You’ve heard the saying, Never judge a book by its cover, right? Well, in this case apply it to hot sauces. Don’t judge this hot sauce until you taste it.

Ass Kickin’ Original Hot Sauce begins with gourmet aroma and moves on to a smoky taste of heat that will warm your belly without going overboard. The pepper of choice for this sauce is the outstanding habanero. Tomato paste, vinegar, fresh onion, fresh garlic, and crushed serrano peppers round this stuff out. Continue Reading

Ingredients:

1. 2 cups Coca-Cola (or similar cola)
2. 2 cups ketchup
3. 1/2 cup white vinegar
4. 1/2 onion large onion, finely chopped
5. 1 1/2 tablespoons black pepper
6. 1/4 cup brown sugar
7. 3 tablespoons salt
8. 3 tablespoons chili powder

Directions:

1. Mix all ingredients in a saucepan and bring to a boil.
2. Reduce heat to a low simmer and cook slowly for 1-2 hours, stirring occasionally.

I was a little nervous to try Da Bomb Ghost Pepper Hot Sauce. I’ve had Da Bomb Ground Zero and it brought me to my knees. Since this one is made with the extremely hot Naga Jolokia, I expected to be punished with the intensity of the heat. In fact, I expected to find a sauce that was nearly unusable without mixing it sparingly in enough food to feed a hundred people.

I opened the Da Bomb Ghost Pepper Sauce and dipped the tip of a tooth pick in. I wanted to prepare myself.  You’ve heard the old saying, It will clear out your sinuses, right? Well, trust and believe that this sauce will do just that. Continue Reading