I was over in Houston last year and came across a little shop which had a bookcase, about 4-ft wide by 9-ft tall, nothing but quality hot sauces from Jalapeno based ones up to ghosts and beyond.
I like the odd hot sauce but nothing much more than Franks hot wing sauce, a bit of a nip but not much heat. My brother on the other hand loves them so I picked up a couple for him for Christmas to try out.
On Boxing day I was having dinner at his and he cracked out the first bottle:
opened the bottle and stuck a finger over the end and flipped it over to leave a pea sized dollop on my finger. Had a taste and my....thats got some heat in it. Not much nip to it (like the Franks type sauces) but a nice slow build to some pretty intense heat.
Up next was:
Bought purely for the tag line "a red habanero enema" and yeah, its got some heat to it. Much the same as the ass reaper though.
Last and by no means least:
I'll be honest, by this point I bowed out after trying the Habanero based ones but my brother plowed on. He likes his hot stuff so was looking forward to the Naga based sauce.
For the next 30min he looked like a rabbit caught in the headlights and went through about 3 pints of milk trying to get rid of the heat
I have some Franks Red Hot and find it excellent with any fatty meat. e.g. wings or ribs as it is quite vinegary which cuts through the fat. I find it too vinegary for other things though e.g. Raman noodles/soups. I find Cholula Hot Sauce (Mexican) the best in that heat range.
Author: Chadford
26-11-2019 05:02:03