Tasted amazing and it burned my throat like hell. Also the sweetest raw pepper I’ve ever had, even sweeter than a bell pepper. This was an all time snack for me and I’ve got 4 more in the fridge to accompany me

So I was late for the movies and I quickly grabbed both an extra hot and reaper sandwich to try. I scarfed down the extra hot (with a little ranch just for flavor, don't roast me) and left the reaper in the car. The extra hot was nothing, barely a tingle. I got back out to my car after the movie (Other Mommy-- decent horror flick, not worth a drive to the theater though), and I decided to start on the reaper before my drive home. I eat about half of it.

It's hot. It reminds me of the I Can't Feel My Face peppers flake mix from flatiron pepper, so a very decent burn, but not the hottest thing I've ever eaten, familiar territory, no worries. I finish about half the sandwich and decide to finish the rest at home.

As the drive goes the heat builds a little bit but then entirely dissipates over 10-15 minutes. So I think to myself, maybe I am really just a force of nature that cannot be reckoned with. Maybe I am just built different™.

Cut to me in my kitchen streaming tears down my face a couple bites into the already half-eaten sandwich. I don't know what happened. Maybe the spice was unevenly distributed, or maybe there's a sauce involved that I hadn't picked up on in the first half, but something was different. I was absolutely humbled. I fairly regularly cook with reaper and ghost pepper and use spice blends with those in there, I often ask for the hottest spice level at Indian and Thai places most often to be disappointed. And yet this unassuming American chicken shack has brought me down.

I finished the reaper, but it took a piece of pride from me I'll never get back.

That is all. Thank you.

Not only is it not spicy, but in general it's lacking almost any flavor at all.

The jerky itself was tender, moist, fantastic, other than its lack of flavor whatsoever.

$7/2oz is a total rip off for this jerky, cannot recommend, maybe the other flavors are better, but I will not be trying them.

actually 10/10 I recommend trying

So 6 plants have been making way more hot peppers than Ive ever seen.

I have about 9 gallons here dried out stuffed in the jar. I am now getting about a gallon more every 5 days from six plants.

I'll grind up at the end of summer. I wish there was a local sauce maker who I could partner with because this is getting out of hand.

Reapers, Ghost, Scorpions and Habanero.

Bitter: 🟡○○○

Salty: 🟡 🟡○○○

Sour/Tangy:🟡🟡🟡○○

Sweet: 🟡🟡○○○

Umami: 🟡🟡○○○

Heat: 🟡🟡○○○○○○○○

Quick Flavor Notes: Herbaceous, Smoky, Garlicky, Fruity

Recommended: Yes

Texture: Medium with some spice and vegetable bits

Ingredients: Red Bell Pepper, Distilled Vinegar, Red Habanero Pepper, Chili de Arbol Pepper, Sweet Onion, Garlic, Cilantro, Sea Salt, Organic Cane Sugar, Spices, Xanthan Gum

While I’ve reviewed many of Gindo’s limited-release hot sauces (and they’ve all been amazing) I realized that I’ve only reviewed one of their permanent lineup sauces this far, their Vampire Slayer, and one of their semi-permanent line with their Exit Zero Poverty Beach. Perhaps it’s because I’ve recently started re-watching Buffy the Vampire Slayer (late-’90s nostalgia is so delicious) that I was thinking about that Gindo’s sauce making me think that it was time to open another one of their big full-time bottles. This one looked attractive as I love cilantro and love garlic, so it was time to see what one of my favorite hot sauce companies could do with them.

According to Gindo’s this sauce started as a limited-release product but became so popular they decided to make it a permanent part of their lineup. The smoked in this case comes from alderwood smoked salt. In addition to that this sauce features red habaneros and chiles de arbol for heat as well as red bell peppers for volume and some sweetness. In addition to the cilantro and garlic sweet onions add to the aromatics along with some unnamed spices though black pepper is certainly present. Chiles de arbol are an underrated pepper and one I’d love to see used in many sauces. They have a naturally earthy and slightly smoky flavor that should contrast well with the fruity habaneros and harmonize with the alderwood smoked salt to enhance that element of the sauce. While I love cilantro I often find it’s one of the most difficult herbs to translate well into a hot sauce as when cooked to prepare the sauce it often loses its freshness. Gindo’s Smoked Garlic Cilantro Hot Sauce has a medium consistency and while not smooth isn’t chunky either, but you can see bits of vegetable and spice floating in the sauce. The smoky aroma is slight but present.

I shouldn’t have worried about how fresh the cilantro would taste given Gindo’s track record. The cilantro is indeed fresh and vibrant and gives this sauce a bright herbal flavor that’s amazing next to the slight smoky flavor from the chiles de arbol and the smoked salt. I can enjoy a bit of smoke in a hot sauce as long as it doesn’t go overboard, and like Butterfly Bakery of Vermont’s Maple Wood Smoked Onion hot sauce this hits that perfect amount of smokiness without making me feel like I’ve licked a campfire. Fruity red habaneros do their thing and add to the brightness of this sauce. The sweet onions and red bell pepper give a vegetal sweet background that helps the pungent garlic stand out more. The result is a hot sauce that’s both complex and remarkably straightforward. The individual ingredients work in harmony to the point where none stand out so Gindo’s Smoked Garlic Cilantro Hot Sauce is simultaneously fruity, garlicky, bright, earthy, smoky, fresh, and herbaceous. Gindo’s said that the goal was a medium-heat sauce and for some it may hit that heat level, I personally feel it’s solidly on the mild side with no real burn though there is a pleasant warmth.

I found Smoked Garlic Cilantro Hot Sauce to be very flexible in applications. I tried it out first with some fried chicken and the great acidity and brighter flavors were great for cutting through the fat. I also found that this sauce is great with breakfast – a little bit of smoke is a great compliment to eggs and that bright fresh cilantro flavor is always welcome in the morning. This is also a great sandwich sauce. Again that gently smoke combined with the garlic and cilantro play well with almost any combination of meats and the acidity of the sauce is just right to elevate anything from cold cuts to a cheesesteak. With the chiles de arbol, garlic, and cilantro this even plays very well with Mexican food, though I do usually prefer something with a bit of cumin for that.

Gindo’s Smoked Garlic Cilantro Hot Sauce gets my full recommendation and unlike many of my recent reviews is one you can go out and buy right now. If you love cilantro, garlic, and a hint of smoke this is a must try and coming in a larger-than-normal 8oz bottle you get more sauce for your money. If you’re a flavor-first person instead of purely a heat chaser I’d suggest giving this one a try.

Raw beef laab & papaya salad
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I had a number of habanero and a few jalapeño peppers I needed to use. Didn’t have a dehydrator so I just tried a low temp oven dry out.

Ran at 180 for about 7 hours. Let them cool then pounded in a bag with a meat tenderizer.

Turned out incredibly good. It’s spicier than I expected.

Made by Route 11 Chips. I got them when I was in Shenandoah this summer. They are so good.

Spicy Mexican sausage, from the local butcher, barbecued, manchego cheese, pickled chillies with Cholula original

I'll try to eat one of each straight, but then the rest will be used for sauces. So far, I've only eaten the Black Panther and it was delicious.

Is anyone going to the 4th Annual North Texas Hot Sauce Festival held at Martin House Brewing in Fort Worth, Texas this Saturday?. 40+ Texas hot sauce vendors, food trucks, craft beer, coffee, free Rambler sparkling water, free Siete chips, flash tattoos?? Sounds like a blast!

Have another 50-60 that should be ready to pick in a couple days. Can’t believe how well these grew in Michigan.

Freezing them so I can make hot sauces throughout the year. Going to also dehydrate a ton to make some seasonings.

Any ideas on what else I can do with these in a little overwhelmed on the amount of them just because a little goes a long way.

Just found out they are discontinuing the hot ones pringles and I am devastated. I need a spicy hot chip in my life. What are your favorites?

In my opinion it tastes like it's just soaked in Tabasco so not spicy for me but honestly okay flavor if you like the vinegary stuff. I'd eat it again, probably use it like a hot dog or something. My favorite Tabasco is the chipotle one though, I love smokey spice if anyone has recommendations!