The Hot Sauce Thread

[The Batlord]

I suspect anyone who truly loves hot sauce would probably also be into S&M.

[The Batlord]

Originally Posted by elphenor

wasabi >>>>

Nuthin', man, wasabi with you?

[Frownland]

*green horseradish

[Frownland]

Brutal. Good flavour at least.

[Cuthbert]

Any forumistas used Fresno chillies in cooking and if so how do they compare to bonnets or habaneros?

Three of my plants for this year are Fresno chillies, picked them because the fruits are reasonably large and they might be good for making sauce.

Reagrds,
Fluff

[Plankton]

Originally Posted by Fluff

Any forumistas used Fresno chillies in cooking and if so how do they compare to bonnets or habaneros?

Three of my plants for this year are Fresno chillies, picked them because the fruits are reasonably large and they might be good for making sauce.

Reagrds,
Fluff

Less heat and good for sauces according to a quick look up. I had to stop the hot stuff a while back, but I still suffer through a good spicy meal every once in a while. Tums to the rescue.

The GF's brother has dozens of pepper plants surrounding his property and has just about every variety known to man. Not sure he has those though. The scorpion, ghost, reaper, scotch bonnets and others all get dried and put into a shaker. I dipped my pinky into it and maybe 2-3 granules stuck as I put it to my tongue. I couldn't feel my face for about 20 minutes, but the flavor and after-taste was amazing. I miss the days when I didn't have to worry about heartburn.

[Cuthbert]

Originally Posted by Plankton

Less heat and good for sauces according to a quick look up. I had to stop the hot stuff a while back, but I still suffer through a good spicy meal every once in a while. Tums to the rescue.

The GF's brother has dozens of pepper plants surrounding his property and has just about every variety known to man. Not sure he has those though. The scorpion, ghost, reaper, scotch bonnets and others all get dried and put into a shaker. I dipped my pinky into it and maybe 2-3 granules stuck as I put it to my tongue. I couldn't feel my face for about 20 minutes, but the flavor and after-taste was amazing. I miss the days when I didn't have to worry about heartburn.

Wouldn't want something that hot.

This year's plants:

Apache
Fresno
Scotch Bonnet
Jalapeno
Sweet Banana
Cayenne
Purple Bell Pepper

Looking forward to the Fresnos.

And I had the sauce posted in the OP and it is good.

[Plankton]

Bat knows hot. His chafing thighs and man-boob sweat are clear signs.

[Plankton]

Originally Posted by Plankton

Less heat and good for sauces according to a quick look up. I had to stop the hot stuff a while back, but I still suffer through a good spicy meal every once in a while. Tums to the rescue.

The GF's brother has dozens of pepper plants surrounding his property and has just about every variety known to man. Not sure he has those though. The scorpion, ghost, reaper, scotch bonnets and others all get dried and put into a shaker. I dipped my pinky into it and maybe 2-3 granules stuck as I put it to my tongue. I couldn't feel my face for about 20 minutes, but the flavor and after-taste was amazing. I miss the days when I didn't have to worry about heartburn.

Originally Posted by Plankton

Very cool.

A friend of mine has quite a few pepper plants, all different kinds. Carolina Reapers, Scorpions, some Bonnets, and just about every other scoville scale breaking mofo known to man. He's like a mad scientist with em too, and has a shaker with them all combined dried and crushed to sprinkle over things. I just barely, BARELY! dipped the tip of my pinky finger in and only got a few crystals, maybe 4-5 VERY small specs on and tasted it. My mouth was on fire for 20 minutes, but the after taste was decent.

Boy, can I tell stories or what.

lol

[Cuthbert]

I remembered it but didn't want to say anything