So... Hot Sauce.

[fishfish]

uk's hottest chilli sauce: 'mad' by mr pickles.com 12,000,000 scovil units!

 

[MartinK9]

Just for a flavour hit; I carry small containers of Louisiana hot sauce or Tabasco:

 

[salan]

This is the one I really like:
http://www.hotsauce.com/Iguana-Radioactive-Explosively-Hot-Atomic-Sauce-p/1852.htm
It has some taste to it.

 

[tartanferret]

I'm on the Sriracha at the moment,



It does have quite a following worldwide. have a look a the merchandise

Only places I've seen it are Asian supermarkets and big Tescos

Oh, and now
Ebay

 

[ebt.]

Yay for sriracha! The one with lemon grass is delicious. Makes for a great add on to any sandwich too.

 

[Filterhoose]

I like Gaviscon.

Windy

 

[MartiniDave]

I favour a locally made (Cambridgeshire) one called "Naga Napalm". Not as bad as the name sounds, has a nice depth of flavour rather than just brute heat (like Dave's Insanity for example).
After trying these I find ordinary Tobasco just seems a bit harsh tasting.

Dave

 

[santaman2000]

To make your own chilli sauce fill a container with fresh crushed chillis and then fill it with oil. Set aside for a few weeks.

On the other hand, a Louisiana HOT SAUCE (and Tobasco and Pete's are brand names of Louisiana hot sauces) takes up to 2 years for the initial recipe to age properly so I stick with a ready made brand. Tobasco is my favorite common one with mild heat; but some specialty ones are better (Dave's Insanity has been mentioned)

For vegetables such as greens (mustard greens, collard greens, turnip greens) I prefer the vinegar from a jar of pickled jalepenos.

 

[swright81076]

I have a jar of da bomb, the final answer. Seriously hot stuff. The top of a cocktail stick dipped in is half an hour of pure pain.



touched by nature

 

[fishfish]

what i want to know is who discovered chilli was edible ,i mean if you dont know if a plant is edible your supposed to rub it on yer lips and if no reaction try on the tongue,so why after burning their lips did some bugger think it stings like hell ille try eating it!

 

[santaman2000]

Tha Mayans ground small amounts into their cocoa

 

[abominable_scouse_monster]

I see lot's of new ones to try, thank's guys.

 

[Toddy]

Tha Mayans ground small amounts into their cocoa

Try dark cocoa powder with ground chillis for meat stews. I don't eat meat but it comes recommended

cheers,
Toddy

 

[mountainm]

Try dark cocoa powder with ground chillis for meat stews. I don't eat meat but it comes recommended

cheers,
Toddy

+1 or just melted dark chocolate.

 

[British Red]

But not too much chocolate ....no more than the same volume as the chilli....mmmmm

 

[bert333]

so.... BR....you like it hot?
THIS will blow your mind and then some!!!
Use with EXTREME caution... no kidding - said to be 900 times hotter than the hottest
Try at your peril!

I have removed half and replaced the volume with oil and just use the oil- like one drop is almost too much!
This Chili sauce makes the Sahara's midday sun feel cold!

 

[udamiano]

I tend to make my own. I used either Jamie oliver's or Gary Rhodes recipe for tomato sauce, but exchange between half and three quarters of the amount of toms with chillies, usually habaneros with some chipotle for that really smoky taste.

Very tasty, yum yum, and

 

[santaman2000]

+1 or just melted dark chocolate.

The cocoa powder is common in Mexican cooking. But the melted chocolate would also add unwanted sugar.

 

[mountainm]

The cocoa powder is common in Mexican cooking. But the melted chocolate would also add unwanted sugar.

Tasted good to me. Sweetners aren't uncommon in such dishes? G&B 80% is hardly sweet.

 

[Man of Tanith]

i like warmth not pain so i go for very little bit of tobasco
although i am getting better
strangely i can cope fine with horseradish and mustard without blinking put a little chilli or wasabi near me and i practically melt on the spot