100,000 Scoville units

[Shaun @ Tru6]

That's what Hotter than El's Love burns is supposed to have. The little I know about hot sauce, there's no real rhyme or reason to measuring and can change from batch to batch. What I do know is it's seriously hot and tastes great. Made a Thai curry tonight and sprinkled some on liberally. It's hot. But damn good. And slightly painful.

What's your favorite?

Love Burns Hot Sauce | Hotter Than El

[javadog]

I generally like habanero-based sauces, mostly for the flavor profile. I don’t use much of the hotter stuff, like ghost pepper sauces.

99% of the spice level when I cook comes from actual peppers put into the dish. That’s especially true for Thai recipes, I would never use hot sauce in that. It’s the wrong flavor profile and, if you make something like a green curry correctly, it’s insanely hot just from the pepper content.

Although the Thais have a chili sauce that they use as a condiment, it’s not especially hot but it’s and essential ingredient of Thai fried rice. So I make that occasionally.

[RNajarian]

Marie Sharps from Belize. . .

Hottest stuff I have ever had.

https://mariesharpsusa.com/

[masraum]

I don't buy a lot of hot sauce. I like hot foods, but most of the time when I make something spicy, I add cayenne powder, chipotle powder, or something like that.

I assume you're aware of "Hot Ones". It makes me want to do my own at home.

Gordon Ramsey starts out strong but ends like a little girl.


Matt Damon kills it.


Mila Kunis does a pretty good job too.

[Crowbob]

At some point, ya gotta admit hot sauce is simply acid in a tiny ketchup bottle.

[mjohnson]

Originally Posted by Crowbob

At some point, ya gotta admit hot sauce is simply acid in a tiny ketchup bottle.

Yes, but which acid? We've been fermenting jalapeno and serrano peppers for the last year or two just with the native lactobacillus on their skins. 5% brine to cover, something to weigh them down, a week or so at room temp then into the vitamix and reused Cholula bottles. You get that "funk" from the microbes and the lacto - it seems "softer" than vinegar-based sauces. www.seriouseats.com has a good article on fermented hot sauces btw...

I'm going to try some hatch green chile next before the season ends.

Never had a bad ferment (knocks head on wood). I follow the "fresh brine every time" but I do currently have a jar of used lacto/hot brine that I think is just begging for turnips/daikons/radishes or something else...

[Gogar]

Originally Posted by RNajarian

Marie Sharps from Belize. . .

Hottest stuff I have ever had.

https://mariesharpsusa.com/

I just got back from Belize yesterday and got a three pack of Marie Sharps. This is the hot one. It's great and it's pretty hot but very useable.

[aigel]

This Scoville business reminds me of IPA in the 2000s. Fierce competition by bros bragging who can drink the highest IBUs. Everyone claims how 'great' the beer is, even though it is basically unusable for human consumption. Only to revert back to lagers and milder ales a few years later.

Same here friends ... I like hot sauce, but if you can't put more than a drop in a large meal, I don't understand how it can have any flavor profile at all.

[masraum]

Originally Posted by mjohnson

Yes, but which acid? We've been fermenting jalapeno and serrano peppers for the last year or two just with the native lactobacillus on their skins. 5% brine to cover, something to weigh them down, a week or so at room temp then into the vitamix and reused Cholula bottles. You get that "funk" from the microbes and the lacto - it seems "softer" than vinegar-based sauces. www.seriouseats.com has a good article on fermented hot sauces btw...

I'm going to try some hatch green chile next before the season ends.

Never had a bad ferment (knocks head on wood). I follow the "fresh brine every time" but I do currently have a jar of used lacto/hot brine that I think is just begging for turnips/daikons/radishes or something else...

I've been making sauerkraut for several years. I've used just the germs on the cabbage, and I've used starter cultures. For me the difference is how quickly the ferment gets going.

I've also used a little of the brine from the last ferment as a starter for the next ferment. That had never caused an issue.

I've never tried hot sauce, but it's intriguing.

[TimT]

Roll your own.... better living through science.. I've also jumped on the ferment your own hot sauce train..

Blood Orange and Habanero.... Mango and Thai Bird...

[Shaun @ Tru6]

Originally Posted by Gogar

I just got back from Belize yesterday and got a three pack of Marie Sharps. This is the hot one. It's great and it's pretty hot but very useable.

This I would like to try as I love habaneros and have a few H based hot sauces in the fridge. Just ordered some. Doing some Love Burns wings this weekend.