Ingredients:

• 1/3 coarsely chopped cilantro stems and roots
• 2 cups water
• 3 to 4 tablespoons coarsely chopped garlic
• 4 ounces Fresno chiles, mostly seeded and coarsely chopped
• 1/8 teaspoon salt
• About 2 cups distilled white vinegar
• 1 1/3 cups sugar

Directions: Continue Reading

Mad Dog Inferno Reserve Hot Sauce – You can see the trouble waiting for you through the bottle. Mad Dog Inferno is dark brown with some blood or brick red overtones. You can see the concentrated pepper extract waiting for you — daring you — to give it a try. Unless you are bullet proof, this stuff should be used sparingly, and if you seriously want to taste it straight from the bottle, as I did, you need to limit your intake. I would not be going overboard telling you to sample with a toothpick. Seriously, that’s all you need to get the message.

The ingredients here are vinegar, molasses, concentrated pepper extract, garlic, jalapeno pepper, onion, habaneros, chile extract, clove, and some herbs and spices. With this much extract, you know it’s not for the innocent. Continue Reading

Great White Shark Predator Hot Sauce – Like the predator this sauce is named for you, it creeps out at from the swirling dark blue waters to attack. I really expected a fairly mild heat level to this one and was surprised to find that its bite is as deadly as the Great White Shark’s.

The burn here is slow and almost sensual. It begins with a sharp hit, then backs off to allow you to enjoy the taste of the sauce, then it begins building again, until you find yourself wiping the sweat from your brow. That first taste and this experience are worth the price of a bottle. Continue Reading

Georgia Peach and Vidalia Onion Hot Sauce – This is what I like to refer to as a designer sauce. Not only is it a designer sauce, it is so finely crafted that it can be referred to as a work of art. The hook for this sauce is the Georgia peaches and the Vidalia onions, both of which provide an intensely sweet flavor that never overpowers the senses. This sauce perfectly complements anything you use it with. It’s a highly versatile sauce and one you need to keep on hand in quantity because it is so addicting and so functional.

If heat is your thing, you won’t get the kick you’re looking for here. Continue Reading

Ingredients:

• 2 pounds 1-inch-thick sirloin steak
• 2 tablespoons extra virgin olive oil
• Salt and pepper
• 1 cup crumbled feta cheese
• 3/4 cup Greek-style yogurt
• Juice of 1 lemon
• 1 clove garlic, grated
• 2 sprigs oregano, stems discarded, leaves chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 dashes hot pepper sauce
• 4 large pitas or other flatbread
• Toppings, such as thinly sliced cucumber, tomato and red onion; chopped chiles and kalamata olives; shredded romaine lettuce hearts; flat leaf parsley leaves
• 4 lemon wedges Continue Reading
  

Mad Dog 357 Hot Sauce – 357, 000 on the Scoville heat scale. That’s damn hot. The label has a long list of terms of agreement before you use this sauce. That’s because Mad Dog sauces are violently hot. If you’re one of those guys or girls that like pain, this is a sauce for you.

I’ve tried it alone and with foods. Even as an additive to other foods, Mad Dog 357 is only marginally workable, and then only if you have enough common sense to use it in moderation.

There’s not a whole lot to this sauce.  Vinegar, chile extract, cane juice, habanero peppers, garlic, onion, and cayennes that measure 160,000 on the Scoville chart themselves. Continue Reading

Wimp Retardant Hot Sauce – Actually, the full name of this sauce is Professor Payne Indeass’s Butt Blazin’ Recipe #3 Wimp Retardant Hot Sauce, but that seemed like an awfully long title for a review. The old-timey label features a man, presumably Professor Payne Indeass (get it?) himself, arms outstretched with a bottle in his hand, a top hat on his head, and his mouth open wide. I can just imagine him saying “Step right up…” A crowd gathers around the edges of what appears to be a picture frame. I like that the label leaves about an inch and a half of the back of the bottle uncovered so that you can easily see the pepper seeds floating around inside. I rate the old-fashioned packaging 5/5. It creates the feel they seem to be going for.

Habanero peppers are the first ingredient. Continue Reading

The label of Smoky Iguana Chipotle Pepper Sauce features a rare sight: an iguana smoking a cigar — in camouflage, no less. He is climbing onto a rock, apparently leaving the flames of battle behind him, as he smokes his victory cigar. His name is Iggy, of course, and there is a cute little story about his adventures on the side of the bottle. The slogan tells us, “It’s so good, it’s smokin’.” Aside from the implied heat of the flames on the label, this sauce makes no claims of extreme heat. It even describes itself as “Smoky, savory and sort’a hot.” When so many milder sauces seem to feel the need to describe themselves as the hottest stuff on the planet, such honesty is refreshing. I freely give this label 5/5 for its creativity. Continue Reading

Ingredients:
4 serrano chiles, stems and seeds removed, chopped
3 teaspoons liquid hot sauce
2 avocados, peeled and pitted
2 tablespoons chopped onion
1/2 teaspoon chopped garlic

Directions:
Place all ingredients in a blender and pure until smooth.

Widow Hot Sauce – First of all, if you have forgotten what the bottle looked like when you placed your order, you will likely be quite startled as, while unpacking your order, you find a big black spider on the bottle. Not on the label — on the bottle! It’s plastic, of course, but the two seconds it took me to process that fact were quite disturbing. The yellow, black, and red label also features a black widow — with the distinguishing red hourglass on her belly — sitting in a web. Blood drips from both her fangs and from the words “Widow” and “No Survivors.” There is also a warning that reads, “Extremely HOT SAUCE. Use one drop at a time!” I give the dramatic, attention-getting label 5/5. You really can’t help but notice it — and perhaps wonder whether you are up to the challenge. Continue Reading

Ingredients:

• 50 to 60 dried chiles de Arbol peppers
• 1 1/2 tablespoons sesame seeds
• 2 tablespoons shelled pumpkin seeds
• 1/4 teaspoon cumin seeds or 1/4 teaspoon groun
• 1/8 teaspoon ground allspice
• 2 cloves
• 1 teaspoon dried Mexican oregano
• 1 scant teaspoon salt
• 2 cloves garlic, peeled and roughly chopped
• 3/4 cup cider vinegar

Directions: Continue Reading

Mountain Man Roasted Corn, Garlic, and Chipotle Sauce – This Mountain Man sauce is everything you’d expected from the finely crafted sauces Mountain Man puts out. Those sauces include Mountain Man Garlic Pepper Sauce and Mountain Man Roasted habanero Sauce. Mountain Man sauces are exquisite blends of ingredients and unique flavors to tickle the palate. I mean, really, give me a break. Just take a look at the name of this sauce. It makes my mouth water just thinking about it.

Apple cider, vinegar, chipotle peppers,  roasted corn, tomato puree, molasses, garlic, salt, and brown sugar. Continue Reading

Ingredients:

• 2 (8 ounce) packages cream cheese, softened
• 1 (10 ounce) can chicken, drained
• 1 cup ranch dressing
• ¾ cup hot sauce
• shredded cheddar cheese
• Tortilla chips

Directions:

• Pre-heat the oven to 350 degrees. In a bowl beat cream cheese, ranch dressing and hot sauce until smooth.
• Add in chicken.
• Spray a pie plate with cooking spray and pour the chicken mixture into it.
• Place into the oven and bake at 350 degrees for 15 minutes.
• Remove from the oven and add cheddar cheese on top. Bake for an additional 10-15 minutes. Serve hot.

According to R.B Srivastava, director of Defense Research Lab of India, the thumb-sized bhut jolokia chilies or sometimes referred to as ghost peppers are strong enough to be used in pepper sprays. It is even used for stopping riots in Israel and the US.

It is grown and cultivated in the northeast part of India. It got recognition after receiving the “world’s hottest” tag from Guinness Book of World Records. Ananta Saikia, lone exporter of this pepper opines that workers are required to wear face masks, safety glasses, protective outfits and helmets while packing it. He exports the pepper to Germany, US and England and anticipates the yearly sales to increase 500% this year. Continue Reading

Ingredients:

• 1 teaspoon vegetable oil
• 20 fresh jalapeno peppers, sliced
• 3 cloves garlic, minced
• 1/2 cup minced onion
• 3/4 teaspoon salt
• 2 cups water
• 1 cup distilled white vinegar

Directions:

1. In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
2. Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
3. Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored … Continue Reading
   

Melinda’s XXXtra Reserve sports a bright-as-fire orange color and a beautiful, thick consistency. Habaneros, carrots, lime juice, onions, vinegar, and salt make up this sauce, with a pepper seeds worked in throughout for texture and added flavor.

Despite the name, this sauce isn’t intensely hot. It’s warm for sure, but it isn’t going to send anybody rushing to cool things down. What it is, however, is a finely crafted sauce with a delicate balance of its ingredients and a substantially good flavor.

Melinda’s XXXtra Reserve tasted great on tortilla chips with nothing else. Continue Reading

Nuckin’ Futs Hot Sauce – Besides having a really cool name, this sauce can boast about how hot it is. This is the sort of heat that die-hard hot sauce and chili heads like to brag about. Here’s the deal, though. This sauce is off the charts when it comes to heat. The pepper here is habanero, which we all know packs quite a punch, but the extract added to boost this famously hot pepper is what sends it over the edge. If you decide to give it a try, be prepared for a shot of heat that will bring you to your knees.

With this heat comes flavor. The very first thing you taste is the flavor. Continue Reading

Joe Perry’s Mango Peach Tango Hot Sauce – I’m tempted to say that Joe Perry’s Rock Your World Mango Peach Tango Hot Sauce is as hot as his playing, but the truth is that I’m not the world’s biggest Aerosmith fan. In fact, I wish they’d just break up already without all the rehab drama. So I’m not going to make any musical comparisons and the only thing I’ll say about Joe Perry himself is that he makes a damned fine hot sauce.

The original Boneyard Brew flavor of Perry’s is a bit hotter than its follow-up, Mango Peach Tango, but I suppose that’s to be expected, considering the additional fruity flavors in this product. Continue Reading

Blair’s Ultra Death Sauce with Jersey Fury – The sauce doesn’t even sound like it plays nice. I’ve had plenty of Blair’s ultra hot sauces. There are enough of them, believe me: Blair’s Mega Death Sauce with Liquid Rage, Blair’s Original Death Sauce, Blair’s Pure Death with Jolokia, and now Blair’s Ultra Death Sauce with Jersey Fury.

Just what the hell is Jersey Fury anyway?

Like all of the Blair hot sauces, this is over-the-top hot. It’s dangerous, simple as that. Blair sauces also have the distinction of tasting great on top of the heat. There are no preservatives, which truly does shine through when you taste the sauce. Continue Reading

Marie Sharp’s Habanero Pepper sauce – I’m a big fan of Marie Sharp’s products. The Marie Sharp’s factory is located in the Mayan Mountains. This is where the ingredients for the products are cultivated, and baby, are they fine. The ingredients are always fresh when the product is produced. it shows. The habaneros used in this sauce are particularly hot. The beautiful flavor of the habanero shines through here at about three times the normal flavor level. I’m not sure what the process is, but whatever they do to make this sauce, it sings.

In addition to the fine red habaneros used, ingredients include lime juice, garlic, salt, vinegar, and a healthy carrot base that provides a lot of the color. Continue Reading

Gringo Bandito Hot Sauce – I didn’t expect much from this sauce when I glanced at the label. First impressions can be everything, though it isn’t always wise to judge a book by its cover when you’re dealing with sauces. In this case, a blonde guy in a sombrero with a couple of six-shooters across his chest just looked like a cheap ploy to get my attention. I glanced at the ingredient list and found a pleasant surprise. It reads:

Vinegar, water, habanero peppers, jalapeno peppers, Red Japanese chili peppers, more peppers, salt, mojo, and spices. Continue Reading

Arrogant Bastard Ale Jalapeno Hot Sauce – Based on the Arrogant Bastard Ale, this hot sauce delivers both sharp, tangy flavor and a heat punch that will leave you grasping for something to pick you up off the floor. Arrogant Bastard is a kick-in-the groin beer that adds to the taste of this sauce. It is, in fact, the key ingredient, along with crushed hot peppers, pepper sauce, cane juice, jalpeno peppers, garlic, lemon juice, and a little capsicum for good measure.

I dropped some of this into a cheddar cheese dip just to see what I could work up. Before that, I tried a half a teaspoon full. Continue Reading

Dave’s Hurtin’ Habanero Hot Sauce - Dave’s insanity sauces are world-renowned for deadly heat factor. When I came across a bottle of Dave’s Hurtin’ Habanero, I knew I was in trouble. When one of the hottest peppers in the world becomes the start attraction in one of Dave’s insane combinations, you know you’re going to need to approach the situation with caution, and that’s exactly what I did. Not only did I approach with caution, I was cautious about that. The point is, none of the precautions mattered. i took a reasonable sample to start with, I had a slice of bread and lime juice on the side, and I approached the situation slowly.

The heat was so intense that my mouth went numb, which you’d expect to be a good thing under the circumstances. Continue Reading

Blind Betty Pineapple Pizzazz – Betty may be blind, but there’s nothing wrong with her taste buds. This is one of those sauces that never lasts with me. A lot of sweet going on with a little heat. The problem with some of these types of sauces is that the little heat is too little. That’s not the case with Blind Betty Pineapple Pizzazz. Don’t let the pretty orange color and the suggestion of pineapple trick you int o thinking there’s no burn here. One tiny taste of Blind Betty’s special concoction and you’ll feel it on your tongue, down your throat, and in your belly. Blind Betty Pineapple Pizzazz is one hell of a hot sauce.

There’s so much more under the hood, though. Massive pieces of habanero peppers and pineapple combined with pineapple and lemon juice, onions, garlic, salt, and a few spices give this sauce a sweet, distinctly tropical personality that you just can’t pass up. Continue Reading

Choke Your Chicken – From the people who have been bringing you some of the best hot sauces around comes Choke Your Chicken hot sauce by Insane Chicken. I’ve been waiting for Insane Chicken to create designer sauces using some of the best peppers around, and now it’s finally happened. Insane Chicken has taken advantage of the highly unique taste and aroma of the African Peri-Peri in Choke Your Chicken. One taste told me all I needed to know about Choke Your Chicken. Insane Chicken has taken insanity to another level. This is hands-down the best sauce I’ve ever tasted using the Peri-Peri pepper. Continue Reading