ChatterBank2 mins ago
Hot pepper sauce
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I have just purchased some Tropical Sun Jamaican Hot pepper sauce and was wondering whether anyone has tried this and just how hot is it? I am halfway through the Hot version of Nandos PeriPeri sauce but this Jamaican sauce contains Scotch Bonnets which I have never had before, how much hotter is it likely to be??
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what is the fixation withhot pepper sauces? Mr F happily gives himself an asthama attack eating HOT HOT sauces, the best being one that No. 2 brat brought back from a school exchange to the Gambia. What is the point of eating something that is so hot you can't taste it. It makes me cross that I cook good food to have it drowned in Tabasco, lime pickle etc. Is it a man thing?
I am not particularly into hot sauces,but a girl i work with slaps tabasco sauce, any sauce the hotter the better!!! i worry about the lining of her stomach,i hate when people pour sauce over the food that i have cooked, that includes ketchup and brown sauce, dont mind it occasionally on certain food, but to pour it over everything arrrgh!how the hell do they know what they are eating!!!!!!!
I believe I can claim to be a connoisseur of most things chilli, and I have tasted every chilli sauce I can lay my hands on (certainly over 100). Tropical Sun is at the hot end and is similar to the widely available Encona. Both partner hot kippers very well. The best EVER, should you see it, is a Scotch Bonnet sauce from a company - or rather one woman working from home - called Pickle and Spice Co, in Harrow, NW London. It's a simple sauce, little more than scotch bonnets mashed up in vinegar (which type though?) with lemon juice, but it has a magical hot hot hot taste and pronounced effects on intestinal motility!
If you want a painful experience, go for the purified capsaicin sauces, with colourful names such as Dave's Insanity Sauce, but beware, they can cause severe pain, leaving you gasping and really really "I wish I hadn't done that".
The hottest chilli in the world is the Dorset Naga, grown near Dorchester. I have 3 boxes in the freezer, and just one of these things chopped into a vindaloo gives it an extra sparkle.
I just counted, my stocks are low but even so I have currently 12 different brands of chilli sauce - have you heard of brands such as African Farms (not too hot, but very tasty), Linghams (very sweet), Baron (look out for the Blazing Hot one), and Kanda (available in some ASDAs and very hot).
Chilli, arguably one of life's greatest pleasures.
If you want a painful experience, go for the purified capsaicin sauces, with colourful names such as Dave's Insanity Sauce, but beware, they can cause severe pain, leaving you gasping and really really "I wish I hadn't done that".
The hottest chilli in the world is the Dorset Naga, grown near Dorchester. I have 3 boxes in the freezer, and just one of these things chopped into a vindaloo gives it an extra sparkle.
I just counted, my stocks are low but even so I have currently 12 different brands of chilli sauce - have you heard of brands such as African Farms (not too hot, but very tasty), Linghams (very sweet), Baron (look out for the Blazing Hot one), and Kanda (available in some ASDAs and very hot).
Chilli, arguably one of life's greatest pleasures.
I'm glad this lovely thread is still going!
Just more idle chit-chat, scotch bonnets are hot, make no mistake, but they are also very flavoursome. It is a different kind of heat from the hot green Kenyan chillies typically used in jalfrezis.
Any chilli sauce from a mainline manufacturer (Heinz, HP etc) calling itself hot is most unlikely to be. Heinz Extra Hot Salsa I can eat from the bottle.
There are thin liquidy sauces along the lines of Tabasco, these are cheap and best thrown over kippers or added liberally to tomato juice.
There are the thicker more homogenous sauces, brick coloured, and very much a chilli-powder sauce rather than a chilli sauce.
You are unlikely to find the hottest sauces in the major supermarkets. Search around the ethnic shops instead. Having said that, Fox's and Conimex sambals, from the posh shelves in Sainsburys (and you will pay �2-�3 for them) are god, very red and VERY salty. These go well with Vesta Paella.
I do lead an interesting life....... Good luck, enjoy your chillies.
Just more idle chit-chat, scotch bonnets are hot, make no mistake, but they are also very flavoursome. It is a different kind of heat from the hot green Kenyan chillies typically used in jalfrezis.
Any chilli sauce from a mainline manufacturer (Heinz, HP etc) calling itself hot is most unlikely to be. Heinz Extra Hot Salsa I can eat from the bottle.
There are thin liquidy sauces along the lines of Tabasco, these are cheap and best thrown over kippers or added liberally to tomato juice.
There are the thicker more homogenous sauces, brick coloured, and very much a chilli-powder sauce rather than a chilli sauce.
You are unlikely to find the hottest sauces in the major supermarkets. Search around the ethnic shops instead. Having said that, Fox's and Conimex sambals, from the posh shelves in Sainsburys (and you will pay �2-�3 for them) are god, very red and VERY salty. These go well with Vesta Paella.
I do lead an interesting life....... Good luck, enjoy your chillies.
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