Favourite chilli sauce

[Wayne]

Not a chilli sauce but I must tell every chilli head about a new product I have just got. Dr Burnorium already makes great chilli sauces under the Psycho juice label but his Psycho spice is excellent. It's powdered Naga, Pepper and Garlic. It's bloody hot so go careful with it but sprinkled on stuff it is amazing. I got mine off the Bay via Chilli bugs.

 

[Chris]

I try and stay away from Frank's being a heavy butter milk based sauce but it tastes awesome.

I think you must be thinking of Franks Redhot Wings sauce Nishy, the original doesn't have butter in it.

 

[Nishy]

I think you must be thinking of Franks Redhot Wings sauce Nishy, the original doesn't have butter in it.

Ahh apologies yes it is certainly the wings sauce, this one also contains a fair amount of vinegar.

 

[Chris]

Ahh apologies yes it is certainly the wings sauce, this one also contains a fair amount of vinegar.

Give the original a go, it's what they used as the basis of the original Buffalo wings sauce. It still has a fair bit of vinegar in it but the flavour is still more of the peppers.

 

[Mrchick]

This one might be difficult to find in your side of the pond, but the Habanero XX is amazing.
http://www.paloaltofirefighters.com/index.html

 

[Wayne]

 

[Steve Bowles]

Being a Texan, I'm not worried about health or living long as long as I've got Mexican food and hot sauce. (and chicken-fried steak, country gravy and buttermilk biscuits).

 

[KAV]

Some of these labels remind me of certain artisan soap graphics. I don't even have a name for mine. I'm walking home several months ago from the store. Three Lance Armstrong wannabees were beating up a
Mixtec, all of five feet under the freeway overpass. I figured whatever the argument that wasn't exactly fair and walking up rabbit punched one and took out the second's kneecap with a kick. Third one caught me in the ribs with a tyre pump about the time a good dozen Campesinos came running over from the park they wait for work at. The bicyclists took off running as their three hi tech bikes were destroyed. Now police sirens are approaching and I'm half carried across traffic, over a cinderblock wall into the shadows of the local 'old town/barrio' section of town into a house. This ancient Mamasita/Curandada looks us both over and produces
huge bowls of freshly made posole verde and handmade tortillas. She had ground her own hotsauce in a metate from dried herbs and peppers hanging from the ceiling. I never enjoyed Mexican food so much.

 

[Conservator]

 

[ManicDee]

Tabasco sauce on cornflakes love it

 

[Rowlers]

Just finished a bottle of Mr Vikki's Sir Raja:
http://www.mrvikkis.co.uk/product/sir-raja-sriracha/
Lovely stuff, low to medium heat, but very tasty. I used it as "ketchup" in all sorts of dishes...

 

[Nishy]

Bought these today. You know how I love an LE, well the Encona Reaper is an LE, claiming to be Encona's hottest yet. It apparently can so be used as a marinade. Well it's bloody hot, sweet and not tangy like the other Encona options. In this heat I must be crazy.

 

[Niksa Sturanovic]

1.Tabasco
2.Encona
3.Sriracha
4.Homemade jalapeno & habanero sauce

I’t was 2013 when I (13 year old) first time tryed ,,brand new” chilli trend hes name is Carolina Reaper.I’m Montenegrian and my father was fan of chilli food like me so I eat all carolina for maybe 1 minute and after that, I do not feel hot/chilli food at all.The Doctor says I lost the ,,tapes” in a tongue and that ,,tapes” recognizes hot/chilli food in my mouth.But in some way I feel the taste and spices of chilli sauce and I like it very much

 

[MrK1]

Iceland sell 1litre bottles of the Nandos Perri Perri medium sauce.

Not the hottest, but tastes great with everything.


Slightly off topic - anyone ever do the 'One Chip Challenge'?


https://paqui.com/onechipchallenge/

 

[SweeneyTodd]

I grow incredibly hot chillis like Morugas, Carolina Reaper, 7-Pots, Bhut Jolokia. When I say that 7-Pots are reputedly so named because one chilli will season 7 pots of stew, it's understandable that I don't use much for seasoning, and have a big (as in lbs/kilos) surplus every year.

They go in the freezer, and after the current year's crop is in, I make sauce of the preceding year. Simple stuff; salt, vinegar;some with herbs, sugar or garlic. I bottle them up in those china flip top Grolsch beer bottles, and they are fearsomely hot. A very little goes a very long way.