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So I tried the Tropical Pepper Co Ghost Pepper sauce and I really like it. Took some time to adjust to the heat but now it's feeling just right. I got a bottle of Dave's Ghost Pepper Sauce and it's a lot hotter but I'm assuming that's mainly because hot pepper extract is an added ingredient. I'm not crazy about that. I'm sure I can build up a tolerance but it doesn't seem worthwhile to me when the heat doesn't come directly from the pepper. It feels more like building up a tolerance to pepper spray than to a hot sauce. I'm wondering if anybody has any recommendations for hot sauces around this heat level or hotter that don't add hot pepper extract? Main uses for me are on pizza and soups.
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Aug 10, 2016 23:25
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| # ¿ Apr 27, 2024 23:49 |
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Tabasco is the best Louisiana style sauce.
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Feb 7, 2017 02:55
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iospace posted:See Dave's Ghost Sauce. Yeah, go with Tropical Pepper Co Ghost Pepper Sauce. It's delicious, hot as hell, extract free, and available in some grocery stores even.
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Jul 14, 2017 07:35
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 Fermented Louisiana Hot Sauce. Fermented Pepper Mash. Crushed Peppers. (Fermented). This is from my garden hot peppers which were jalapenos, cayenne, and habanero. And then also some store bought peppers to get the bulk for the recipes because I'm not growing a frigging farm here. Orange color is because the habs produce the most, because they always do, lol. Peppers fermented for a month and a half. The fermentation does seem to do something to the heat. Makes it more subtle and savory which lends itself favorably to the pickled flavor you get from the fermentation.
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Dec 4, 2017 12:48
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