And I’m sorry to say that Garlic Reaper just isn’t it. Plenty of heat but no flavor. Very bitter, and I love garlic. Son of Zombie wing sauce and Honey Badger were pretty good though. Mako Snake by Spicy Shark is still my favorite “hot” hot sauce!

Saw this on here the other day and ordered a could jars. I LOVE chili crisp and this stuff is fuuuuuuucking good. My wife has already caught me eating it out of the jar. I hope they make a spicy version because this with the mala cranked up would be addictive.

Hey everyone!! 🌶️

Heading to Portland soon and would love some recommendations for shops with a great hot sauce selection!

Especially interested in discovering local brands, small-batch sauces, and unique finds.

Any MUST VISIT spots or favorite PDX hot sauces I should check out?!

Can anyone confirm if the De la viuda hotsauce brand had its look refreshed a few years ago? I am used to it being a bottle with a yellow label and red text but now the bottles are all this woman in a floral dress and totally different font. Are these the same brand or is the more recent appearance a knockoff?

Yukateco caribbean goes with simple food like fries or plain cheese pizza. Tapatio is the franks version of valentina. Cholula is like valentina the better version of tabasco

All 6 I have yet to try. I'll open the sauce with most upvotes, and feel free to explain your choice. We have the following:

Hot Ones Xperience

Da' Bomb Evolution

Volcanic Peppers Chocolate Lightning

Heartbeat Red Habanero

Heartbeat Pineapple Habanero

Cloud 23 Habanero

Have a spicy day. ✌️😎

I'm quite happy. It was a great birthday.

This is one of the best Sriracha I've ever tried.

Quite thick, but tasty.

Handful of Thai Birds Eye, a few cloves of garlic grated, a teaspoon of grated ginger, 1 tablespoon of sugar, 2 teaspoon of salt, 1/3 cups of rice vinegar, 1/3 cups of water, and 1 tablespoon of fish sauce.

I wanna know what yall are using for 8 outta 10 level heat Mexican hot sauces. I’ve got all the classics already (Cholula, Tapatio, El Yucateco, etc). I love their taste, but they just aren’t doing it for me anymore as far as heat. I don’t want to sacrifice flavor. Just need an extra kick in the ass.

I can’t give you a recipe because I just kinda winged it and I’m terrible at keeping step by step instructions in the best of times, not to mention chaotic evenings where you’re fighting against the cool windy weather in a vain attempt to cook it on the grill.

This shit packs a PUNCH. Almost immediate kicky heat, that just lingers, and lingers, and lingers afterward. Very present sweet and sour notes from the raspberries. Didn’t try it on food yet, but just a drop by itself was excellent.

Before it all broke down into a “fuck it, it’s fine” mess, I know I started with: 12 oz fresh raspberries, 4.3 oz habaneros (before rough chopping and leaving off the stems, and 1.6 oz ghost peppers also before rough chopping. I didn’t seed any of the peppers. Half a sweet onion. Maybe 5 cloves of garlic, sliced. A nonspecific amount of salt. 1/8 tbsp of allspice. 3 oz gin.

I used probably 2.5 c of vinegar, half white half acv. A LOT of lime juice.

No directions on how I actually cooked it, but I suppose ideally one would initially boil the peppers, onions, garlic and the vinegar together with the spices and salt. Then reduce to just a simmer and add the raspberries, lime juice and gin. Blend in food processor and strain. Whisk or immersion blend in 1/4 tsp of xanthan gum. Bottle that shit.

So far tried it on both beef and fish, wow. As someone used to Tabasco and grocery store brands, there’s no comparison!