What’s your go to? Mine was Danny cash 1%er but it looks like it’s no longer being made. Looking for a replacement. Nothing with extracts I’m not that hardcore
Looking for something savory but light in flavor but with big heat, preferably easy to find on Amazon or locally.
There’s a danny cash ghost reaper sauce that looks perfect but they want 12 dollars shipping on a 12 dollar bottle which is a bit much
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Excellent rec! I have that one, and while it is absolutely delicious and merits a place in every chili afficionado’s pantry what I am looking for here is hotter, and not quite so bold on the flavor profile
an “add two drops to your soup to crank up the heat and season a little” kind of sauce
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Nice, this might be the way. I’ve never tried it.
How long does it keep, and does it need refrigeration?
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We keep our sauces in the fridge anyway, but a true ultra hot would take a long time to get through. We might work on a bottle for months. Maybe a vinegar recipe is in order like was posted here elsewhere
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That’s awesome I’ve been trying to up my sons tolerance but can’t get him past black pepper
He eats Takis though 🤔
Good to know these keep a while
oh good call. i always have a bottle of yucateco green in the house
I fucking love that stuff. You can also mix it with ketchup and blammo superior stuff to dip fries or tater tots.
Have you considered making your own? I have a good recipe for a habenero sauce and its pretty easy to make a ton of it. Ingredients can be obtained for $10 or less to make like a gallon of it
I’d really like to see your recipe, too. I’ve made chili oil before, but it was basically all heat and not super flavorful.
Sure! Just posted it above
Mind sharing? That sounds lit.
Heres the recipe:
3/4 cups white vinegar
1 cup water
8-10 habeneros
1 or 2 carrots
1 Mango (optional but great for sweet heat)
4-6 cloves of garlic
Half an onion
Pinches of salt for flavor
Honey or honey powder (optional for sweet version)
1 red bell pepper (optional for flavor and more mild spice)
Steps:
- Roast the veggies in a cast iron pan in the oven or on the grill
- Put roasted veggies in pot with vinegar and water, boil for 20-30 min (warning: boiling vinegar will cause some fumes so beware when opening lid of pot)
- Let boil cool a few minutes then blend.
- Add salt or more garlic for flavor if needed
Boom! You’ve just made Jew’s Bobcat Sauce.
Note that this recipe will yield ALOT of sauce. Probably around 40 ounces. Scale down as needed. Ratio of vinegar to water can go up to 1:1 for more tang but never do more vinegar than water.
Thanks, I appreciate it.
No prob!
god i can taste that mmm
Do you jar it? I usually make fresh stuff throughout the summer but in smaller portions so I eat it before it goes bad
No its good as soon as you make it. Its vinegar based so it lasts a while if you store it after. Ill post the recipe in another reply
Ah, that makes sense. I use very little vinegar, I’m not a huge fan of it. I like lime juice for my acid
Edit: I’m talking about salsa though. I don’t know why I thought I was making hot sauce lol
I like to ferment mine, let nature do the preserving for me and add that really smooth lactic acid flavor/aroma
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your image is removed on hexbear fyi
You can see external images if you load them on the home instance through clicking the rainbow star (fediverse) button under the post (at least on desktop).
That might be the tallest jar I’ve ever seen lol
How do you ferment it?
You make a 3-4% brine, cut up your ingredients, and dump everything into a big jar with some form of airlock to let excess CO2 escape. Let it sit somewhere cool and dark for a week or two, stir or shake it up a little now and then, and when it smells like the good kosher pickles from the grocery store it’s ready to throw in the blender with any last-minute spices or whatever.
You can also blend everything up at the beginning but imo it’s easier to deal with a brine than a mash.
The Serious Eats page on it is a massive infodump but the main things to know are the salt concentration and the anaerobic environment
Came here to say this. The hottest and nicest tasting sauce is gonna be your own, and it’s surprisingly cheap to make
Agreed! Once you know how to make hot sauce you can also learn how to make salsas too. Great stuff to bring to parties or communist revolutions.
Lacto fermenting habaneros is a direct route to flavor town.
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MAMA LIZ’S
CHILI OILLLLLLL
I used to like Elijahs Xtreme, haven’t bought it in a while. Not sure if it’s quite up to your standards but I really liked the taste and it was pretty damn spicy https://elijahsxtreme.com/products/ghost-pepper-sauce
Edit: it might be up your alley tbh, the random site I just pulled up put it at the same spice level as that danny cash you mentioned
LaoGanMa!
Not really ultrahot, but definitely ultra delicious.
idk but I went to a burger place last night and they had these little peppers at the sauce bar, I thought they were like pepperoncinis or maybe a sweet pepper of some sort and I munched one whole.
It was not. It was one of the hottest things I have ever eaten and I was sweating my friend was like “are you okay dude?”
Ahhh haha tabasco peppers in vinegar, a Louisiana specialty. The vinegar itself is killer on greens or in gumbo
Was still good and I am definitely goin back there cuz I got a portabella burger for $8.
Also gonna have another one of those peppers now that I know what I am in for.
Probably sport peppers, were they the tiny little yellow ones?
Yep.Nope they were short more like a cherry pepper but yellow.
I’m gonna go get another burger and bring some back to show yall.
I do spicy food. Like I am the funny white guy that eats really hot shit and can hang with all the local indian food places and other super hot foods that stereotypically cause pasty mfs like me to flee in terror. This fuckin chilli HURT me.
But I am still gonna go get another.
A couple of drops of Dave’s Insanity Sauce with salsa is always my go-to.
Edit: Not sure if there are extracts in there.
Monoloco has a very hot sauce that’s made without extract. It’s only peppers, lemon, and garlic, so it adds not much else in terms of flavor. Otherwise theres YellowBird, which is very tasty and widely avaliable. Also check out https://heatonist.com/, they have a huge variety.
I’m a big fan of bravado hot sauces.
I think their spiciest flavors are the Aka Miso Ghost Pepper, the Black Garlic Carolina Reaper, the Garlic & Arbol Moruga Scorpion, and the Ancho Masala Scorpion Reaper.
For something a step down I like their Ghost pepper & Blueberry as well as their Serrano & Basil.
Their bottles are about $12-$13 for 5oz. I wouldn’t pay more than that tbh.
Torchbearer garlic reaper is fantastic, the garlic flavor is really strong but you know exactly how that’s gonna affect the dish so it’s easy to use
I can also recommend just buying a bunch of habaneros/bonnets/reapers, throwing them in a blender with a little salt, and letting it sit on a shelf for a week until it smells like good pickles
I like Melinda’s naga jolokia sauce. It’s pretty cheap with a slow burn.
The Hot Ones last dab is mustardy and really good imo
I like that thai sambal stuff. It’s about half oil, half chili paste. It somehow remains savory despite causing me instant sweats and ruining a few hours of my following morning.
I really like La Anita habanero extra hot
I’m a huge fan of scotch bonnet pepper sauces and I think they’d fit your requirements well. Specifically, Lottie’s Traditional Barbados Recipe Hot Pepper Sauce. Should be pretty easy to find online
