TX_AG_10 said:

---

I've got my wife hogging all the Humble House Ancho sauce. That stuff is legit!

---

All 3 are really good in various applications. The ancho would make a good sub for bbq sauce.

Slicer97 said:

---

Just made Batch 3 because everyone who got Batch 1 is running low and wants more. I may be starting a side business soon.

---

If you do, I'd buy some.

Ornlu said:

---

Ya'll ever tried Lizano? Similar to pickappa, it's not really hot but rather just savory with a slight heat.

---

Had it when we were in Costa Rica earlier this month. Fantastic!

Try the recipe I posted. It's a bit time consuming, but not difficult at all. It's well worth the effort.

Once the reapers go out of season, I'm going to test it with dried ones to see if the flavor profile stays thr same.

Slicer97 said:

---

Just made Batch 3 because everyone who got Batch 1 is running low and wants more. I may be starting a side business soon.

---

So.... You selling yet?

New Hot Ones line up for Season 7. Good to see Humble House again!

Just picked it up today.

Quote:

---

Slicer97 said:

But this tastes really good. I mean, there's pain and burning, and sweating (and possible diarrhea later on), but the flavor profile is really, really good. I'm proud of this one.

---

Quote:

---

You had me at "possible diarrhea"

---

Having a colonoscopy today and just drank my second round of "prep".

I almost had an accident reading this - hits a little too close to home at the moment.

Slicer97, I would definitely be open to purchasing a bottle (or 2 or 7) of some of your sauces. I love trying new ones!

Get back to me next spring/summer when the reapers are in season.

The prep made me hate one of my 5 favorite activities for a while

Discovered this a few days ago. It is liquid gold. Not the typical hot sauce on this thread. I found it at my Allen Walmart Neighborhood Grocery next to the Yellowbird. Great flavor and it has a little heat, though not much.



Bluetop Garlic Hatch Creamy Hot Sauce

Finally got around to trying a Humble House one. Grabbed the Habanero one. After everyones great reviews I had high hopes, but I'm very disappointed. Its very sweet with little to zero spice. Put some on my eggs this morning and was not a fan.

I'll be sticking to Yellowbird and Bravado as my go to sauces

If you like mustard I got some Pirate's Lantern and it's great, probably my new favorite. Highly recommend.

Added a few more to the collection. Was in Phoenix so I was able to bring home some Cutino Chipotle. I love this stuff! Garlicky Greengo is from a local guy here in The Woodlands area! It's solid as well!

My primary use for hot sauce is to put on hamburgers when I go somewhere to eat. When I cook my own, I put jalapeo slices on them instead.

However, it isn't very often that I don't cook my own meals and when I do I will usually bring it back to eat. So if I go get a hamburger and bring it back, I can put jalapeo slices on it and don't need the hot sauce.

More than once I've pulled a bottle of Cholula out of my pocket and put on the table and other diners have come over and asked if they could have some of it, too.

So after reading through this, I'm curious as to this board's opinion of Hot Ones "The Last Dab Reduxx"

Pretty much anything Melinda's makes is great, but love the XXX habanero

https://melindas.com/hot-sauce/

Finally got to add the Aardvark to my collection and damn is that good. One of my new favs

I liked the PeppaJoy I had in Turks and Caicos.

Didn't see anything about San Pedro. I love the chili piquin. Have only ever found it in El Tiempo market in Houston.

I'm about to be flush with Habaneros and Ghost Peppers... anyone have any good hot sauce recipes? I know this thread is more about store bought sauce, but figured some of you might make your own...

I was watching some hot ones episodes last night and was thinking about making a Blueberry Ghost Pepper Sauce...

Message me and I will let you know what I do with my Ghost and Habaneros

jlwalker95 said:

---

Message me and I will let you know what I do with my Ghost and Habaneros

---

I'm poor... can you shoot me an email? jacobbocce72 at gmail dot com

So... Can I buy a bottle?

Reapers haven't hit HEB yet.

Ornlu said:

---

So... Can I buy a bottle?

---

Interested as well.

Did I miss it?

Sadly, I wound up being overcome by events this year and missed reaper season (dealing with my dad's estate), so I didn't get around to making any this year.

Since I'm not going to be doing this as a business any time soon (or likely ever) I'll just post my recipe as best I can remember (I'm one of those that tends to go more with concepts as opposed to hard and fast measurements with this sort of thing).

General idea came from a copycat recipe of Freebird's Death Sauce I googled.

3 cups of dried arbol chiles, seeded and stemmed
1 cup of gualjillo, ancho, and chipotle chiles, seeded and stemmed (shoot for a 2:1:1 ratio, roughly)
1 package of carolina reapers, stemmed (about 8~9 chiles)
3 cups white vinegar
1 cup water
2 tbsp mesquite honey
2 tbsp blackstrap molasses
1 tbsp cumin seeds
1 tbsp peppercorns

Pour boiling water over the dried chiles and let soak for 20 minutes. Toast the cumin and peppercorns, then grind fine. Strain the dried chiles, place into a blender the rest of the ingredients and blend until smooth.

The fresh sauce will hurt your mouth and your feelings. It calms down a bit after sitting in the fridge overnight.

If you can't find reapers, ghost chiles or trinidad scorpions would work just fine. I'm sure it could be done with dried reapers as well, I just haven't tried that yet.

Or, just follow the recipe I forgot that I posted on page 2 of this thread (I forgot about the garlic, pequins, and sea salt).

There's nothing difficult about making this sauce, other than the amount of time it takes to seed 3 cups worth of arbols.

Edit, not quote, dammit.

Got a couple new sauces in over the holidays..

I got a bottle of this in St. John last month. I asked the guy at the store if it was good, he said " yea mon, it'll charge ya". It's quite a bit hotter than my favorite, Baron's.

We've going through a bottle a week of the greenade. It's fantastic on eggs. The Flavolcano is good as well.