Ingredients:

• 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.

When I first opened Mad Cat Hot Sauce it reminded me of hot Italian dressing. The red wine vinegar dominated the smell and the taste. It left the heat of the habaneros and flavors of cilantro, garlic and salt to dance in the background. The red wine vinegar was so dominant that it overpowered the lime juice, and the flavor of onion was also no where to be found.

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. Continue Reading

Ingredients:

• 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 Continue Reading
  

The Mountain Man sauces never cease to amaze me. I’m a big fan. I’ve tried several and have never been disappointed. The Mountain Man Fire Roasted Habanero Hot Sauce is one of my favorites of the batch and definitely one of the hottest.

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. Continue Reading

Ingredients:

• 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 Continue Reading
  

You will smell honey and mustard the moment that you open a bottle of Charlie’s Hard Times Honey Mustard BBQ Sauce. The honey and mustard are also very present in the flavor. Also leading the flavor are the apple juice and red wine vinegar, tangoing together, tricking the palate into thinking that there is apple cider vinegar in the sauce (there isn’t).

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.
Continue Reading

Ingredients:

• 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 Continue Reading
  

Generally when famous people put their name and face to a product the result is little more than humorous. The George Forman grill for example, or Bob Dole hocking Viagra. So when I received a bottle of Joe Perry’s Rock Your World Boneyard Brew Hot Sauce I was prepared for worst–and in for a severe shock. Perry’s sauce is one of the best tasting hot sauces I’ve sampled in recent memory.

The sauce comes in miniature flask with a picture of Perry firing off an epic riff on the guitar. The bottle boasts no grandiose claims of sever pain within, no warnings to use with care. Its actually refreshing that a sauce that average taste buds would find fiery isn’t playing up the fear factor. Continue Reading

Ingredients:

• 2 red onions, cut in 3/4 inch rounds
• canola oil
• 4 Peaches, halved & pitted
• 1 teaspoons cumin seed, freshly toasted and ground
• 2 jalapeno chiles, roasted/peeled/chopped (keep seeds for hotter sauce discard for a more mild sauce)
• 6 garlic cloves
• 1 teaspoon lime zest
• 1/2 cup Tequila Continue Reading
  

The bottle design of Widow’s No Survivors Hot Sauce is awesome. There’s a plastic black widow attached to the neck, daring you to open this bottle of sauce and give it a try. The name of the sauce is written in big blood red letters, along with a cute little tag line that read No Survivors. Maybe that’s part of the sauce’s name. I can’t really tell and it really doesn’t matter. What matters is the way this sauce tastes and the way it makes you feel.

First of all, Widow’s No Survivors Hot Sauce follows in the footsteps of some of those one-drop sauces that knock you on your butt with a tiny taste. I put a drop on my finger and was immediately bitten by the heat. It gave my tongue a pretty good scorch and I felt it burning its way down my throat and spreading through my belly like a raging fire. Continue Reading

Ingredients:

• 15 oz can coconut milk
• 1 large can pineapple tidbits, juice reserved
• 1/2 package frozen broccoli
• 1 red bell pepper, chopped
• 1-2 cups shredded beef
• 1/2 forkful minced garlic
• 3-4 tablespoons soy sauce
• 1/2 teaspoon paprika
• 1 dash of hot sauce
• 4 cups cooked rice Continue Reading
  

Barbecues have always tasted good and now that they have generous sprinklings of the highly seasoned barbecue sauces to spice them up, they taste all the more delicious.Traditionally barbeque sauces have been a perfect blend of sweet, sour and spicy flavors, but a recent trend shows that people like their steaming barbecues, meatloaves meatballs and other foodstuff with a dash of hot barbecue sauce. As always, the base continues to be tomato but now the hot barbecue sauce has a hot, spicy flavor that lingers hours after you have had your share of a bbq.

Based on hot peppers of the capsicum family such as chilly peppers, red peppers, tabascos, habaneros Continue Reading

The label on Roadhouse Original BBQ Sauce shows a roadhouse. The color on the label is a light orange, as if the sun is rising around the house. In the picture, smoke slips out of the house’s chimney and dances on the breeze, remind one of the type of smoky smell that you meet along backcountry roads that makes your mouth water.

When I opened the bottle, my nose was very pleased. I smelled raisons, smoke, tomato and a sweet fruit that I couldn’t immediately place by scent. The Roadhouse Original BBQ Sauce had a beautiful unique smell, and it is a beautiful, unique sauce. Continue Reading

There is a bunch of different recipes for making hot sauce at home. Below is just one version, if you are not satisfied with this one you can view some our other hot sauce recipes.

Ingredients:

1. 12 Habanero Peppers
2. 1 clove Garlic, peeled
3. ½ cup White vinegar
4. ½ teaspoon Sugar
5. ½ tea spoon Salt
6. 1 tablespoon Molasses

Directions:

1. Sauté the habanero peppers and garlic in the vinegar in a saucepan until tender.
2. Put in blender on high and puree with the salt, sugar and molasses.
3. Strain through a metal sieve to remove solids.
4. Pour strained pepper mixture into a saucepan & dilute with more vinegar until it … Continue Reading
   

Ergonomically designed to fit snug against the body, the hip flask allows its wearer to surreptitiously imbibe at a moment of absolute need. In the 1920’s it helped thirsty Americans stave off sobriety during prohibition. Its contents became happiness during the depression, anesthetic in war, and courage in peace. So in many ways its perfectly appropriate that this vessel of vice be re-purposed to help fuel another mind altering addiction: hot sauce.

Pain 100% comes packaged in just such a flask. An elegant glass bottle filled with a thick concoction as dangerous, and euphoric as the liquor it once held. Continue Reading

Ingredients:

• 6 quarts water
• 3 lbs split chicken breasts, rinsed
• 2 tbsp chicken bouillon
• 2 cups carrots, sliced
• 2 cups celery, diced
• 2 tbsp fresh parsley, chopped
• 1/2 c. fresh onion, chopped
• 4 tsp Blair’s Death Sauce Continue Reading
  

The Habanero hot sauce is an icon amongst all the various types of hot sauces that are available in the market. Chili peppers are fruits of plants hailing from the Capsicum genre and Habanero happens to be the most spicy and hot pepper in this lineage.

The habanero pepper is a small lantern, round or oblong shaped pepper with small creases and the colors range from green to bright orange when ripe. The habanero’s size can vary from 1″ – 2.5″ in length and 1″ – 2″ in diameter and it is the hottest chile on the Scoville scale, with an intense flaming, flowery flavor. Continue Reading

When you open a bottle of Dave’s Total Insanity Hot Sauce, the heat immediately hits your nose and lights a fire, and then you know that this sauce is not for the weak—it’s for chile heads. The heat is not the only thing that your nose will notice. Dave’s Total Insanity Sauce is made of red chiles, vinegar and a hint of garlic.

Dave’s Total Insanity Hot Sauce tastes of red chiles, lime juice, garlic, onions, tomato sauce and vinegar. But the real star is the heat, an intense, sweating heat that stays around for a long time. The heat is provided by red chiles and hot pepper extract. Continue Reading

Ingredients:

• 1 tablespoons olive oil
• 1 large onion, diced
• 2 pounds ground beef
• 2 cloves minced garlic
• 2 cans stewed or diced tomatoes, undrained
• 1 can corn, undrained
• 2 cans kidney beans, undrained
• 1 can sliced black olives, undrained
• 1/2 jar of Mad Dog 357 Pure Ghost Hot Sauce Continue Reading
  

Sauce Bitch is another sweet and spicy sauce that falls into the category of what I like to call exotics. Whenever there’s a combination of fruity ingredients with one of the top-notch heat peppers, I get goose bumps. I can almost always count on it being good, and that’s the case with this one.

Sauce Bitch is an exquisite combination of habaneros, pineapples, oranges, mangos, and raisins that delivers a satisfyingly sweet taste with an undercurrent of heat. The first shot of this sauce won’t burn your mouth. It’s one of those build-up numbers that gets increasingly warmer as you eat more. It never reaches the kind of heat level that will have you stuffing bread in your mouth or downing half a gallon of milk, though. Continue Reading

Ingredients:

• 1 lb. ground chicken breast
• 1 egg white
• 1/4 cup buffalo wing sauce
• 1/2 yellow onion, minced
• Salt and pepper
• 1/2 cup bread crumbs

Directions:

1. Preheat oven to 400 degrees.
2. Mix together all ingredients in a bowl, tossing gently with fingers to incorporate.
3. Form into 12 meatballs, about the size of a golf ball.
4. Bake on a lined baking sheet for 15-18 minutes, until cooked through.
5. Serve with ranch, wing sauce, celery and carrots.

The disturbing image of a ghostly alien face on the black label of Fear Hot Sauce could be a freeze-frame from a horror flick. Blood drips slowly from the top of the forehead down to the cleft of the chin. But the terror doesn’t end there. Even the typeface on the bottle would look at home on the cover of a horror rental.

In case you’ve never experienced fear, the label includes a tidy definition of the feeling describing it as “a response to a specific stimulus such as pain, or the threat of pain.” Then for good measure they taunt you: “don’t be scared!!!”  In case you think these guys are all shock and no awe, the first ingredient of Fear Hot Sauce is the one and only Naga Jolokia pepper. Continue Reading

Ingredients:

• 4 pounds chicken wings
• 1/4 cup butter
• 1/2 cup tomato ketchup
• 2 cloves garlic, minced
• 1 cup fine dry bread crumbs
• 1 (14 ounce) can pineapple chunks
• 2 tablespoons brown sugar
• 2 tablespoons fresh ginger, grated
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Tapatio hot sauce or Sriracha Hot Chili Sauce Continue Reading
  

Ingredients:

• 16 ounces ground beef
• Half cup rice crumbs
• Half a large onion, diced
• 2 sweet long green peppers
• Half cup rice flour mixed with 2 teaspoons sweet paprika and black pepper to taste.
• 2 ounces margarine or butter
• The other half of a large onion diced
• 1 large clove garlic
• Half green or red bell pepper
• 2 vegetable stock cubes mixed with 2 cups water
• Half teaspoon Italian herbs
• Quarter cup chopped jalapenos
• 1 cup grated cheese Continue Reading
  

I get the impression that Mad Dog 357 Mustard Sauce uses its goofy yellow dog much in the same way a wolf might don sheep’s wool. I look at his stupid grin and the chef’s hat with flames and I can’t take him seriously.

The only time I ever see flames on clothing is when they’re being worn by some poser douche bag who spends too much money at Hot Topic, so I wasn’t expecting to be impressed by Jokey yellow dog and his silly mustard sauce. Mistake number one.

The yellow dog who appears to have an access of neck hair, returns on the label of Mad Dog 357 Mustard Sauce, which is a thick, brownish-yellow concoction. Continue Reading