Ingredients:

• 1 can (12oz) Pineapple Juice
• 4 Red Chili Peppers
• 4 Green Chili Peppers
• 1 Jalapeno Pepper or Habanero Pepper

Directions: Continue Reading

Ingredients:

• 12 medium long or conical chili peppers such as cayenne, de arbol, habanero or jalapeno
• 4 cloves garlic
• 12 black peppercorns
• 1/2 tsp pickling salt
• 1 cup cider vinegar

Directions: Continue Reading

Top 25 List of Hottest Hot Sauces
InsaneChicken.com is proud to present to you a list of the top 25 worlds hottest hot sauces for 2012 still in production. There have been other that have come and gone that have been hotter as you can see in the list of hottest hot sauces ever created.

We have all of the sauces in RED in stock but beware these are brutally hot.

Hot Sauce … Continue Reading

Ingredients:

• 1 small onion, julienned
• 1 whole jalapeno, chopped finely
• 2 garlic cloves, minced
• 1 tablespoon butter
• 3/4 cup ketchup
• 1/4 cup pineapple, thinly sliced
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt

Directions: Continue Reading

Ingredients:

• 12 sweet peppers (green and red)
• 12 hot red peppers
• 12 med. onions
• 2 c. sugar (according to taste)
• 1 pt. vinegar
• 2 tsp. salt

Directions: Continue Reading

Ingredients:

• 3 cup Distilled white vinegar
• 2 lb Cayenne, habanero or  jalapenos seeded and chopped
• 2 tsp Salt

Directions:

1. Simmer vinegar, salt and peppers at least 5 minutes.
2. Process in processor. Store in a glass bottle.
3. Put in a dark cabinet and let age at least 3 months. Strain when ready to use. 

Ingredients:

• 4 Cups Chopped Green Tomatoes
• 2 Cups Chopped and Seeded Sweet Peppers (Anaheim, Banana, Red Bell, Yellow Bell)
• 1 Cup Chopped and Seeded Jalapeños (approx 1/2lb = 1 Cup Chopped)
• 1 Cup Chopped Onion (I usually use sweet)
• 2 teaspoons Kosher Salt
• 1 1/2 Cup Cider Vinegar
• 3 Cloves Chopped Garlic
• Cilantro to taste
• Sugar to taste Continue Reading
  

Gringo Bandito Hot Sauce – Gringo Bandito’s label says it all;  The too-cool for school hombre on the front of the bottle may look laid-back, but he’s got plenty of ammo in his bandoliers to get the job done.   Gringo Bandito’s relatively low heat allows you to slather it with gusto on anything under the sun without later wishing you could cut your tongue out, but the sauce packs enough firepower and delicious flavor to keep your taste buds from taking a siesta.  This lightweight yet zesty vinegar-based sauce  sneakily turns a dull pile of eggs or a bland burrito into Cinco de Mayo of the face.  There’s no need to worry about problemas south of the border, as the heat comes off with a pleasant warm tingling sensation that even a dyspeptic grandmother could handle. The robust combination of habaneros, jalapenos, and chilis won’t overwhelm your food, it will just make it taste a million times better.
Continue Reading

Ingredients:

• 1 tablespoon olive oil
• 1 1/2 cups chopped onion
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground ginger
• 1/2 cup low-sodium chicken broth
• 1/2 cup dry white wine
• 1 bay leaf
• 2 cups shredded cooked turkey
• 2 cups white kidney beans (cannellini), undrained
• 2 fresh jalapeno peppers, chopped
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper
• 2 tablespoons lime juice 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

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

Dave’s Gourmet Badlands Barbeque Sauce – Usually, when I’m about to taste a product by Dave’s Gourmet, I take some preparations. I have 911 on speed dial, I keep a large glass of iced tea handy, and I make sure no one is around to hear me scream and see me cry. So I was surprised to find that after tasting Dave’s Gourmet Badlands Barbeque Sauce, no trips to ER would be necessary.

To be fair, the label indicates in two places that Badlands Barbeque is not as much about heat as it is about flavor. And there it definitely has plenty. 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
   

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

Ingredients:

• 20 lg Fresh Tabasco chiles,
• 1 Stems & seeds removed,
• 1 Cut in half lengthwise
• 1 jalapeno pepper (or substitute fresh 1 Pequins, cayenne’s or 1 Serrano’s)
• 2 cl Garlic, cut in half
• 1/2 c Vinegar
• Salt to taste

Directions: Continue Reading

Choke Your Chicken Peri Peri Sauce – In the realm of hot sauces, I generally think that there are two defining characteristics: heat and taste.  Each sauce, of course, will have both but where on the spectrum will it fall?  In the case of Insane Chicken’s “Choke Your Chicken” Peri Peri Sauce, both heat and taste are definitely present but the focus is on the taste, regardless of what is stated on the label.

Made with the “African Devil” Peri Peri and jalapeno peppers, the first smell from this bottle reminds me of a nice curry. It’s sweet and tangy.  From the first taste, it is clear that this sauce would liven up almost anything because it has the right level of spice and an awesome flavor.  Continue Reading

Baboon Ass Gone Rabid Hot Sauce -  I’m a huge fan of Baboon Ass Habanero Hot Sauce, so when I saw Baboon Ass Gone Rabid, I was expecting something great. I wasn’t disappointed even a little bit, but let me warn you: Baboon Ass Habanero wasn’t over-the-top hot; Gone Rabid is another story altogether.

The name of the sauce could not be more fitting. Don’t make the mistake of eating it in the same dose as you would the habanero version of the sauce. It will blow the top right off your head. The label claims this version is five times hotter than Baboon Ass Habanero, and I’m likely to believe that’s true. Continue Reading

Mad Dog 357 Ghost Pepper Hot Sauce – This sauce has a lot going for it right out of the gate. First, there’s the naga jolokia pepper that gives it insane heat. One little bead of this sauce on the tip of your finger will have your lips and mouth burning like a match in dry brush. To augment that heat, there’s also the African peri-peri pepper, some fresh habanero, and chili extract. Are you starting to get the picture? This is a mouth blister waiting to happen, so be careful when you use it.

Mad Dog 357 Ghost Pepper Hot Sauce lulls you into a sense of peace when you open it and take a whiff. The fruity fragrance leads you to believe that you’re in the company of a mild sauce. It’s a ghost pepper sauce, so you should know better, but there’s that sweet and fruity fragrance. Continue Reading

Ingredients:

• 3 cups distilled white vinegar
• 2 teaspoons salt
• 2 pounds cayenne or jalapeno peppers, seeded and chopped

Directions:

1. Simmer vinegar, salt and peppers for 5 to 10 minutes.
2. Process in food processor or blender.
3. Seal in small sterilized canning jars and place in a cool, dark place to age for about 3 months.
4. Strain a portion of the sauce when ready to use; store in refrigerator.

Peppers Zesty Blue Crab Salsa – This is truly one of the most individual salsa I’ve tried in a long time. When I first saw it, I had my reservations. Combining crab meat in salsa was something I’d never seen done before. Not saying it hasn’t been done — just that it was a little different than anything I’d ever seen. One taste was all it took to hook me, though I would venture to say this salsa won’t be for everybody. It definitely falls into the acquired taste category.

Check out these ingredients. First, the blue crab. I really expected no more than a hint of crab meat. Crab is expensive and blue crab is one of the more expensive varieties. 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:

• 2 Cans (28oz each) crushed organic tomatoes
• 4 cups reduced-sodium vegetable broth
• 1 cups plain soy milk or low-fat milk
• 1/2 cup Dave’s Hurtin’ Jalapeno Hot Sauce
• 1 tsp. sugar

Directions:

1. Pour tomatoes, broth, and milk into a 4-5 quart pot.
2. Stir together over medium-high heat.
3. Add Dave’s Hurtin’ Jalapeno Hot Sauce and sugar.
4. Cook over medium heat for 20 minutes, stirring occasionally.
5. Garnish with croutons.

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
  

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