Aside from the usual Nandos and tobasco I've got these 2 on the go at the moment:
This one is nice and hot but I'm not a big fan of the flavour.
Satan's Sweat Naga Chilli Sauce: Hot Sauces | Chilli Sauces | BIGGEST! Hot Sauce Supplier
This one is without a doubt the nicest hot sauce I've ever had but it is right on the limit of what I can tolerate heat wise.
Cajohn's Select Fatalii Puree: Hot Sauces | Chilli Sauces | BIGGEST! Hot Sauce Supplier
Not a bought one,but I chopped a home grown Naga and two garlic cloves into two 1ltr bottles of olive oil in Jan and each week I finger dipped and was not impressed with the heat.
A week ago I poured some oil into a pan and made a curry thinking it was still mild..........OMG...........HEAT and BURN and the morning after data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7Totally mental data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
At the risk of ridicule....does anyone which sauce comes in the sachet with a Bombay Bad Boy Pot Noodle? data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
I've only got Tabasco in the house which I like, but the above sauce is hotter and I'd like to get a bottle.
I've tried the Blairs After Death and the Who Dares Burns sauces mentioned above.I think the Blairs one came with a skull keyring.They could ruin your dish if you put too much in.I like hot food but I'm afraid those two pretty much kill all flavour in your food.I remember my mate telling me he could eat anything hot.I put a drop of one of them on a jacobs cracker and his head exploded and he went mental.It was funny (for me) as I knew what was coming....I bought them both mail order but now I stick to whatever is available in the supermarkets.
Been a long time since I've had one, and I've never tried the sauce on it's own... I'd imagine its somewhere around a habanero sauce though... You can get a habanero tabasco sauce. That might be what you need data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
I've gone a little bit off super hot things now but still enjoy the occasional burn. I used to grow dorset nagas and 7 pot chillis both around or over 1m scoville units.
I have a bottle of this lying around Z Nothing Beyond Hot Sauce Emporium Hot Chilli Sauce which is ok but mostly if you want just a very strong burn and not too fussed on flavour!
Best Flavoured sauce I have had is this Marie Sharp's Fiery Hot Habanero Hot Sauce Emporium Hot Chilli Sauces
Amazing if put on chips before put in the oven.
I'd definitely recommend making this though. Ignore the part about naga's unless you're a serious chilli head.
Karlos' Tomato Chutney
200ml Red wine vinegar
200g Brown sugar
4 Large vine tomatoes cut into chunks
1 Red onion chopped
1-4 Dorset Nagas or chilli of your choosing de-seeded and chopped
2 Cloves of garlic
Juice of half a lime or lemon
6 Basil leaves shredded
Pinch of salt
METHOD
Boil sugar and vinegar together.
Add tomatoes, onion and chilli.
Cook for 40 minutes or until soft and thick.
Remove from heat, add juice and basil.
Store in sterilised jars.
Leave for a couple of weeks to mature if you can
Delicious with anything
I roasted some sweet peppers and added them absolutely amazing. Slight alteration as well I'd fry the onions and garlic on a low heat for a while to really bring out the flavour. If you've never made chutney this will convert you!
East End Very Hot Green Chilli Sauce is a nice one with Indian food.
The nandos range of sauces are all winners. I like me Tobasco too data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Flying Goose Hot Chilli Sauce is my favourite data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7 Ordered some Cholula though to try.
I guess one of the considerations about choosing a hot pepper sauce is whether you use it as an 'ingredient' or as a 'condiment' (or maybe both?).
I've bought a bottle of Da'Bomb before (119,700 scoville units) I guess you'd describe it as feisty data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7, an excellent ingredient but no way I'd use it as a condiment. I guess that's why I like Tabasco it makes a great condiment...
...that's my usage since Christmas...
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...that gallon probably ain't going to last the year out.
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