Chilli/hot sauce anyone?

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377
Mad dog 357 silver collectors edition i see.

Meant to be the hottest pure sauce, but very little in flavour from what i've heard.

Tbh im done with the super sauces, been there done it, i now look for sauces with complex flavours.
 
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Wow, I've ate chilli from day one of my life so can take quite a bit.

I've tried some of those sauces you guys have, there bloody hot! You guys can take your heat.
 
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Hobart
dodgy said:
Hiya,

The Cholula sauce is one I recognize in that group pic and there's always a bottle in the house. One of the strangest things (at least at first) was sprinkling that on my scrambled eggs. Seriously, it's pretty damn tasty.

One other item I'd suggest is the La Victoria green taco sauce. I'm a sucker for Enchiladas Verde, which uses a green tomato and tomatillo base. Been using this brand for many years and it's great for making a quick quesedilla in the microwave with some cheese and soft corn tacos. Very easy and actually tastes good.

Comes in Mild or Medium hot...........haven't tried the medium but the mild is just that. Nice little product to have in the fridge.

Martin
All of these are superb, tasty sauces. My personal fave is the hot on pulled pork taco's.
 
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I admit to being a bit of a chilli head & prefer my sauces on the hot side. I have some Trinidad Scorpion & Fatalli plants on the go right now. Used in relatively small amount in a homemade sauce, "super hot " peppers impart excellent flavour with the heat. Too much heat ruins a hot sauce IMO, it prevents tasting anything after that.

The habanero is 250 - 450,000 scovilles & was for sometime known as the worlds hottest pepper - for good reason. The more recently found Bhut Jolokia, Naga Morich & Trinidad Scorpions routinely blow the 1,000,000 mark.

Sauces quoting more than a 1.2million scoville units are using pepper ( capsaicin ) concentrate like those used in pepper spray. These can be as high as 13 million scoville units & will apparently put a grizzly bear into a quandry. LOL
 
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antdad
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I'm surprised that super hot chillies impart that much flavour but as you say anything more than 1.2 - 1.5 million SU's isn't much more than a chemical lab as in it's purer forms capsaicin its chemically synthesised, colourless and flavourless (16 mil SU's).

Police pepper spray is around 5 mil SU's, Tobasco - 6K SU's for reference, bonnets, birds eye and habanero's are still plenty hot for me.
 
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antdad said:
I'm surprised that super hot chillies impart that much flavour but as you say anything more than 1.2 - 1.5 million SU's isn't much more than a chemical lab as in it's purer forms capsaicin its chemically synthesised, colourless and flavourless (16 mil SU's).

Police pepper spray is around 5 mil SU's, Tobasco - 6K SU's for reference, bonnets, birds eye and habanero's are still plenty hot for me.
The best way to appreciate it is to make your own hot sauce. Make it with with a 1/2 whole super hot pepper to one cup of sauce. Leave it to brew/mature for 48 - 72 hours & try it. If it requires more heat, add it. Scotch bonnets have quite a fruity flavour, chocolate habanero's are quite smokie.

Another beauty is smoked Jalapenoes - chipotle. Smoke them on the BBQ when ripe them let them dry & powder them. It makes an excellent addition to a multitude of dishes.

[hr]
Peter Peppers

 
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