[Closed] Hot sauces from regular shops

That's awesome with scrambled egg 😀

My 7 year old likes a bit of Encona. He calls it "Fireball Sauce".

Mmmmmmm I love that stuff! It is properly spicey!

If your local tesco has it try the Wahacaa (sp?) sauces. Lovely. Also the Tabasco Chipotle is very nice. Reggae Reggae Xtra hot and Scotch bonnet are surprisingly nice too for mass market type stuff which usually tastes plastic and horrible. See Heinz etc

I'm a big fan of the Cholula. Great taste, hot, but not silly.
I like hot and spicy food, but I just don't get the macho hairy chest beating must-have-the-hottest-sauce competition.

but I just don't get the macho hairy chest beating must-have-the-hottest-sauce competition.

It's probably like riding a bike fast down a hill (or indeed uphill). To onlookers it probably just looks like painful, pointless dangerous masochism. Fwiw I don't really go in for the uber hot stuff either but i do go through fazes. I used to make my own sauces and I found myself adding proggressively more and more chillies to the recipe.

You can't beat the original hand made hot pepper sauce sauced straight from Barbados.

Yum

I'm a big fan of the Nandos extra hot. Works well in chicken risotto.

Encona do an extra hot version. Nice and flavoursome, doesn't burn your face off in moderate quantities

Yrs ago my friend went to the states & brought me back a bottle of some chilli sauce. Can't remember what it was called but it had the Four Horsemen of the Apocalypse on the label!
Anyway, we were in the pub watching the 5N games when she brought it in, her brother and I had a tiny taste.
It was that powerful his nose started streaming with blood, I was laughing that hard (even though my mouth & throat were on fire) that I was crying, whereupon I wiped away the tears from my eyes with the very same finger I had used to taste the sauce..

It ended up with blood on the floor & me falling off my bar stool screaming about going blind..

Think I'll stick to normal stuff now!

I bought some 'Dave's Insanity Sauce' from Tesco about a year back. That stuff is no joke.

Yeah got some of that in the fridge, used sparingly, normally added to other sauces. Was round at my parents the other week and they had some scotch bonnet stuff, thought it was encona but just checked and they don't seem to do one. That stuff was mental, I was adding it to my food in drops.

Levi Roots reggae sauce has a nice chilli buzz, got the extra hot by accident recently, taking a while to get through it.

[url= http://www.hotsauceemporium.co.uk ]This chap[/url] has a wide variety from mild to hot & tasty to insane.

Some of the scoville ratings are off the chart. 😈

piri piri made locally in portugal and sold at markets etc is amazing. effectively oil and nuclear grade chillis. my folks are over all the time so I've got a constant supply. its very cheap as well and on the same 'vibe' as that '100% pain' sauce you can pick up m&s i believe.

ps: im a total chilli fiend

I like the Encona (std) sauce a lot, but it is definitely quite hot (for me) & should be used sparingly. The best thing about it though, is that it has a great taste, and doesn't just burn you tongue off (unless you get silly). Surprisingly my Tabasco (on everything) loving brother struggled with it

Yeah, pure heat is just silliness IMO. Heat is nothing without taste. Lots of hot sauces just taste thin, vinegary and painful. Chillis have a lovely flavour in their own right, and that's what I like to taste.

Cholula is a favourite, as is Nandos. Tabasco is awful.

I'm a fan of bog standard Tabasco. Has a nice piquant taste and bit of zing without being too much of a challenge. It makes poached eggs and avocados come alive.

Was anyone a fan of Trees Can't Dance sauces? Since they went, my chillis have never been quite the same without their Chipotle Sauce. 🙁

I bought some 'Dave's Insanity Sauce' from Tesco about a year back. That stuff is no joke.

Absolutely. One drop would ruin a cauldron full of Sauce.

But at University, it was a joke. We used to leave Pizza out on the side after a night out, having lifted up the cheee and 'Daved' the underlying bread. Caught many people out.

My flatmate filled a syringe of the stuff and attempted to inject it into a chicken breast. The syringe exploded in his face.

And we used to Dave the toilet door handle...

We were a cruel bunch

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"You can't beat the original hand made hot pepper sauce sauced straight from Barbados."

I suppose that's okay if you like the mass market option...

Tabasco is awful.

Behave. My local fave pub serves it on pickled eggs, amazing pub snack.

I suppose that's okay if you like the mass market option...

How very STW.

My favourite is Sriracha extra hot, with the goose on the label. Not particularly hot, but has a really good chilli flavour and is enough to get a sweat going.

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Pretty hot, but also a nice rounded taste

I'm a big fan of the Nandos extra hot.

Likewise. They do a hot, extra hot, and XX hot, and the extra is the one to go for. It's the most flavoursome of the three.

I bought some 'Dave's Insanity Sauce' from Tesco about a year back. That stuff is no joke.

Dave's is great for adding a hefty kick to stuff, I like it in pasta. But it's definitely an ingredient and you only need a drop or two.

I'm a fan of bog standard Tabasco.

It has its place, certainly. I'm quite partial to a sprinkle of Tabasco in cream of tomato soup. The chipotle stuff is tasty too.

My favourite is Sriracha extra hot,

Sriracha is my current go-to, I'm hoovering through bottles of the stuff. I wasn't aware there was an extra- anything, I'll have to try and track that down.

A friend of a friend has gone into the hot sauce import business recently, worth a look. http://www.chiliplant.co.uk/

Yeah, pure heat is just silliness IMO. Heat is nothing without taste

Amen brother, any muppet can mash up some stuff, add a slug of capsicum extract, slap a 'comedy' label on the bottle and call it "SATAN'S XXXXX ANAL ANNIHILATOR" but to make something that actually tastes nice is a bit more of an art.

Huge fan of the Marie Sharp's range myself, got into it on my travels in Belize and now get it mailorder, lovely stuff, nice simple recipes with no reliance on extracts. Their 'Beware' sauce is truly fearsome but the ones further down the line are a great balance of heat and taste, the prickly pear one is a great tangy little number.

I also maintain a stash of original Californian Sriracha for 'evil ketchup' purposes.

My fridge has half a shelf dedicated to hot sauces, I am a fan :-). I think that I'm now through my ridiculously hot sauce faze but still have a couple of stupid ones. I managed to have some residue from one on my fingers when I put my contacts in once, that was intense. I'm a big fan of

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It's hot but not stupidly so and tastes very, very nice. This also THE sriracha IMO

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I'd really, really like to make my own chilli sauces, might be an idea for this Summer 🙂

I'd really, really like to make my own chilli sauces, might be an idea for this Summer

I look forward to that thread. I've often thought of doing the same, I've dabbled with home made ketchup and home made (vegetarian) Worcestershire sauce with a reasonable degree of success. Chilli / hot sauce seems a natural progression.

Blairs Death sauce is very good and despite the name isn't too hot and has flavour.

Going to try my hand at making a smoky jalepeno burger relish this summer as have made chipotle ketchup previously.

I'd really, really like to make my own chilli sauces, might be an idea for this Summer

don't over look [url= http://www.theguardian.com/lifeandstyle/2013/sep/20/red-pepper-chilli-recipes ]chilli jam (look down the page)[/url], I've been making this with last year (& the year befores) chilli and am addicted, it's great on a sarnie instead of chutney or the like. Make it to what ever heat level you want (the bell peppers give a better flavour than just using chilli's, so do put them in)

The story behind Sriracha is quite interesting.

http://www.huyfong.com/

[quote=z1ppy ]I'd really, really like to make my own chilli sauces, might be an idea for this Summer
don't over look chilli jam (look down the page), I've been making this with last year (& the year befores) chilli and am addicted, it's great on a sarnie instead of chutney or the like. Make it to what ever heat level you want (the bell peppers give a better flavour than just using chilli's, so do put them in)

Nice idea, I had some chilli jam from a friend whose family made it and it was very nice. Given that where I live it's difficult to get hold of many varieties of chillies I'm thinking of buying a load of seeds/plants to grow this year too. Mine always seem to die over Autumn though 🙁

My favourite homemeade sauce is Thomasina myers Chipotle en adobo. I buy dried chipotle chilis from ebay as I can't really get them locally.
It's a gorgeous sweet, hot and smoky sauce that is brilliant on so many things, great stirred into chilli con carne, stews, or just on cheese on toast.

Edit - and it keeps for months!

The story behind Sriracha is quite interesting.

<nods> I'd just read that also, I had no idea. Quite a unique operation they've got there.

I'd really, really like to make my own chilli sauces, might be an idea for this Summer

I have a wee Bhut Jolokia plant happily growing away on our kitchen window sill for just this purpose. Should start to fruit in a few months.

Game on!

Dave's Ghost Pepper sauce for me. Love the flavour.

any muppet can mash up some stuff, add a slug of capsicum extract, slap a 'comedy' label on the bottle and call it "SATAN'S XXXXX ANAL ANNIHILATOR"

Actually though, that Encona stuff is about as good as it gets for day to day, cheese on toast duties. Tabasco has lost its appeal for me, Nandos is a bit tame, and the Sriracha sauce somehow has a massively disproportionate effect on my ... um... digestion. Can't go near the stuff.

I have a wee Bhut Jolokia plant happily growing away on our kitchen window

Are they particularly difficult to grow?

I come from a family of farmers and gardeners, but the green thumb gene didn't reach me. If I were tasked to tend for it I could kill Japanese Knotweed.

Are they particularly difficult to grow?

Time will tell, cultivating Chillis is pretty much the only Horticulture that interests me in the slightest so I'm hardly Titchmarsh's secret love child.

Only had it a few weeks, re-potted it with compost some miraclegrow, watering it a little most days and it seems very happy at so far, it's already grown a few inches since I got it so that's a good sign.

If I'm on here in 4 months bragging that I've created a Chilli Oil that can kill a bear at 50 paces then you can assume the experiment was a success.

Also got a slighty less mad Habanero plant in the pot next to it as a back-up.

Encona do an extra hot version

I thoroughly recommend this stuff, similar heat to std Encona but bags more flavour IMO.

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I didn't stick the award graphic on, honest.

I was addicted to that stuff in St.Lucia, very nice. The Wahaca I mentioned earlier is very similar, have never seen Baron sauce over here.

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"Fruity"?!

Was bought some Daves insanity sauce a number of years back as part of my Christmas present. Was hot back then. Think its got hotter over the years. Played a blinder on my lass. Made her a fried egg sarnie with brown sauce. Couple of bites in she had to go upstairs for something. So I whipped out the Daves with the intention of adding one drop. Dolloped about 1 teaspoon on by accident. Arrrgghhhh this is going to be funny. She came back and ate the whole sandwich without letting on. I was trying hard to hold back the tears of laughter. Afterwards she said she didnt want to give me the pleasure of watching her mouth burn. It was brutal by all accounts.

I suppose that's okay if you like the mass market option...

How very STW.

Normal Sriracha is just heat without flavour. It's good mixed with Heinz ketchup tho. They moved factories recently and the local ressies tried to shut them down for being a fairly obnoxious neighbour.

Cougar - Moderator

"Fruity"?!

Yes. It's very nice. More flavour than heat, but still the same taste as the Baron Hot sauce. It's nice too being that bit milder since you can lash more of it on. Won't burn your mouth off but will make you sweat.

Similar theory to the prickly pear Marie Sharp's I mentioned earlier, lovely stuff for when you want a bit of zing but are more concerned with flavor than having your head torn off.

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Are they particularly difficult to grow?

I tried last year and failed - the seeds germinated but they never really grew... Probably a serious lack of green fingers on my part. The jalapeños and cayenne did fine, though.

I'm trying again this year, time will tell.

"Fruity"?!

I can get that. Use habaneros for making chilli, go easy on them, don't use the seeds (no flavour just heat) and if you have a next day chilli, they are fruitier than Graham Norton in the Apple store.

I tried last year and failed - the seeds germinated but they never really grew... Probably a serious lack of green fingers on my part. The jalapeños and cayenne did fine, though.

I'm trying again this year, time will tell.

Chilli's are the easiest thing I've every grown, though I've cut back on numbers this year to increase the crop from less plants (pity my seeds didn't turn up till late!). Seems I've been making my chilli's struggle with small plant pots... a 12" diameter plant pot has been recommended.. plonk em in and water them & use a tomato food occasionally