Naga Soreass Hot Sauce – As the first part of the name suggests, this is a sauce made with naga jolokia peppers (ghost peppers). Crack this bottle open and you can smell the flavor — and the heat. The naga jolokia pepper has a distinct taste, a distinct aroma (very pleasant), and a distinct level of heat. Naga Soreass Hot Sauce brings all of those things to the forefront.

In addition to the naga jolokia, Naga Soreass has Red Savina habaneros in it as well. For those who aren’t familiar, the Red Savina is a habanero on steroids. The combination of these two peppers is insane. Either of them will give any sauce a heat factor off the charts. Continue Reading

Ingredients:

• 3  to 4 pounds mangoes diced, peeled and seeded
• 3 medium red onions, diced
• 1 cup white raisins 1 pound brown sugar
• 2 cups cider vinegar
• 1 teaspoon ground cloves
• 4 large cloves garlic, minced
• 1 teaspoons salt or to taste
• Chopped bhut jolokia to taste Continue Reading
  

Indian military specialists in Assam have created a grenade produced using world’s hottest pepper, which is greater than 1,000 times more powerful than the typical pepper. It is also used in many hot sauces such as the Mad Dog 357 Ghost Pepper Sauce and 357 Pure Ghost Pepper Sauce

The thumb-sized “bhut jolokia”, which can be utilized to remedy stomach issues, is going to be utilized in order to subdue suspects while using tear gas-like grenades.

The newest crowd control grenade is loaded with ground seeds belonging to the bhut jolokia pepper. Continue Reading

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

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

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

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

Ingredients:

• 2 tsp. minced fresh garlic
• 1 cup chopped yellow onion
• 2 Tbsp. vegetable oil
• 4 Cups chicken stock
• 1/4 cup green pepper, chopped
• 1 can tomato puree (15 oz.)
• 1 Tbsp. finely minced jalapeño pepper (optional)
• 1 tsp. sugar
• 1/2 tsp. hot sauce (depending on your tolerance for heat you can use anything from the Hottest Hot Sauces including Blair’s Mega Death, 357 Mad Dog, 357 Ghost Pepper Sauce or something mild like Tapatio Hot Sauce)
• 1 tsp. chili powder (optional) 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 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

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
  

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

I won’t bore you with the long and storied history of Dave’s Insanity sauces, but suffice to say that they are the stuff of legend. While other companies resort to cute names and over the top scare tactics to sell their sauces, Dave’s sells on reputation alone.

Dave’s Ghost Pepper Naga Jolokia Hot Sauce is bottled in the usual way. As always the label focuses on an ironic picture of a pepper sunning itself on the beach, but this time it’s brought a friend: the floating translucent ghost of peppers past. While the label it warns that it may injure those with heart problems, and that it moonlights as a grease remover, the design itself is rather jaunty and cheerful. Continue Reading

Naga Jolokia, also known as the Ghost Pepper, is the foundation of Dave’s Ghost Pepper Sauce, and trust me, it’s nothing to play with. The label sports the tag line, So Hot It’s Spooky, and I couldn’t think of a more fitting tag line. Not much comes between you and the dangerously intense heat of the Naga Jolokia peppers (twice as hot as the Red Savina Habaneros, often weighing in at over a million Scoville heat units). There’s a little roasted garlic puree and some hot pepper extract (as if that was even needed).

The label informs us that Dave’s Ghost Pepper Sauce makes a great industrial cleaner and grease remover. Continue Reading

Like most chiliheads I’ve been known to pray for hot threesomes that leave my tongue hanging and sweat pouring down my face. The people of the Mad Dog hot sauce line have heard my prayers and responded with Mad Dog 357 Ghost Pepper Sauce, which contains (in order) the Bhut Jolokia (1,000,000+ Scoville units), the Habenero (350,000 Scoville units), and the African Bird’s Eye chili (100,000+ Scoville units).

Say this with me: “ouch!” This potent tag-team of capsaicin kings is designed specifically to floor you in the first round, but continue beating you senseless long after you’ve conceded defeat. Continue Reading

If asked, most people would tell you that  New Jersey is known for its bad air, corrupt politicians, and overpopulation. What they probably wouldn’t tell you is that one of the hottest sauces in the known universe  got its start in a humble locale on the Jersey Shore.

Since the its inception in 1989 Bliar’s Hot sauces have become legendary among chili heads and now its founder Blair is out to restore his beloved state’s good name. As expected his revenge is manifested in the form of a hot sauce. His weapon of choice? Blair’s Ultra Death sauce… with Jersey Fury. Continue Reading

How did I survive a decade living in New Mexico without encountering Holy Jolokia Hot Sauce? This sauce was developed at the Chile Pepper Institute at New Mexico State University, and a portion of proceeds helps raise funds for education and research—and really, is there any cause more important than the research of chiles? I say no.

The label is simple: a picture of a chile on fire. The sauce is orange and quite liquidy, though fortunately the top has a drip cap.  The chile is Bhut Jolokia, the ghost chile, the hottest chile pepper in the world. Continue Reading

Hot sauces with more novelty than quality are a dime a dozen, though it can be hard to tell which is which based solely on the label of the bottle.

Take the Ghost Hot Sauce, for example. Based on the label, it seems like the sauce will actually turn me into a ghost.

In my experience, the more hyperbole that is on the hot sauce bottle, the less impressive it actually tends to be, which is why I was surprised at the incredible amount of pain this sauce is able to induce. Continue Reading

Although the label does feature a skull surrounded by fire, compared to most other hot sauces, the design comes off as that of a no-frills sauce that is not interested in overselling itself. Full disclosure: Blair’s Pure Death Hot Sauce comes with a free dangling skull key chain, which is one of the easiest ways to get a positive review from me.

That being said, the smell gives off an acidic, tomatoey essence despite completely lacking the fruit. Instead, the sauce contains Habanero Chili Pods, Naga Jolokia, Vinegar and Hawaiian red salt. Continue Reading

Ashley Food Company, known for its world famous Mad Dog 357 Hot Sauces, has created yet another reason for extreme hot sauce lovers and collectors to make new room on their shelves. Called Mad Dog 357 Pure Ghost Hot Sauce, this new extreme hot sauce features the world-record setting Bhut Jolokia pepper from Northeastern India, also known as the Ghost pepper.

“The Ghost is truly one of the most unique peppers in the world, not only for its record-setting heat but also for its unique earthy flavor,” says David Ashley, master sauce crafter and president of Ashley Foods. “The goal was to create a sauce that would bring out the Ghost Pepper’s unique qualities of extreme heat and signature flavor, without the need for additional pepper extracts.”

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What are the hottest peppers and how is it determined which one is the hottest? A method of testing peppers is called the Scoville test. This method of testing a pepper’s pungency units was invented by Wilbur Scoville in 1912. Mr. Scoville determined his test results by taking the extracts of many types of chili peppers and diluting them in a sugared water solution until none of the heat remained. The testing was accomplished by a panel of 5 “judges” who would taste these solutions and then tell Mr. Scoville when they no longer felt any heat. This testing was very subjective as your can imagine and results were not very consistent. The hottest peppers, such as habaneros, have a rating of 300,000 or more, indicating that their extract has to be diluted 300,000-fold before the capsaicin present is unnoticeable.

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When it comes to hot sauces, one has to be fearless. Cautious, definitely, but fearless all the same. Otherwise, you’ll never be able to enjoy the wide variety of hot sauces on the market, and you’ll also probably never really learn how much heat you can handle. I discovered this valuable lesson from Mad Dog 357 Pure Ghost Sauce.

As I was examining the bottle, I have to admit I was a little scared. The label reads like a warning sign posted outside a ghost town advising wanderers to turn back or be prepared to meet their doom: “World’s hottest pepper.” “Use it at your own risk.” “Diabolical.” “Killer sting.” But I went forward – journalistic integrity and all that – and was richly rewarded when I actually took a taste. Continue Reading

Ashley Food Co., creator of the world’s hottest Mad Dog 357 Hot Sauce, has introduced a hot new edition: Mad Dog 357 Ghost Pepper Hot Sauce — a blend that’s bound to warm the hearts and obliterate the tongues of hot sauce collectors everywhere.

Master Sauce Crafter and Creator, David Ashley, whose sauces and extracts have won the accolades of heat seekers around the world, says, “In the world of hot peppers, the Ghost Pepper is the king the of hill. It was only natural to bring it to this super hot line of all natural Mad Dog 357 Hot Sauces.”

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