What is your favorite Hot Sauce?

[Evang.Benincasa]

What is your favorite Hot Sauce?

Tabasco and Crystals.

Torchbearer Sauces' The Rapture :nod

[Jason B]

What is your favorite Hot Sauce?

Tabasco and Crystals.

Torchbearer Sauces' The Rapture :nod

Cholula

What what

[Esaias]

Herdez Salsa (Hot), red or green.

Louisiana Hot Sauce.

Years ago I used to get a Vietnamese red sauce from Kroger. THE BEST hot sauce I ever found next to homemade stuff. Sadly, they don't carry it and I haven't found it anywhere. That stuff had good flavour, mild in the mouth, and slowly built up heat in the stomach until you were flushed and teary eyed. Had to be careful, cause it snuck up on you, and you ran a good chance of using too much before you realized what it was doing.

[KeptByTheWord]

I make my own, and its the best in my family's opinion :)

[Evang.Benincasa]

I make my own, and its the best in my family's opinion :)

Will you post the recipe? ;)

[Evang.Benincasa]

Herdez Salsa (Hot), red or green.

Louisiana Hot Sauce.

Years ago I used to get a Vietnamese red sauce from Kroger. THE BEST hot sauce I ever found next to homemade stuff. Sadly, they don't carry it and I haven't found it anywhere. That stuff had good flavour, mild in the mouth, and slowly built up heat in the stomach until you were flushed and teary eyed. Had to be careful, cause it snuck up on you, and you ran a good chance of using too much before you realized what it was doing.

What was the name of the sauce?

[Evang.Benincasa]

Cholula

What what

I know Cholula well, it is what we have at the Mexican restaurant down town.

Is "what what" a hot sauce?

[Esaias]

What was the name of the sauce?

Can't remember. The Sriracha sauce bottles look similar, but I remember the label being Vietnamese with no Chinese writing, and I even think it said "Vietnamese Hot Sauce".

[Esaias]

Hottest stuff bar none was some Hindi red sauce. Stayed at a motel near Jourdanton, Tx years ago on a work detail at San Miguel power plant. Ran by a Hindi couple. Foreman had brought some homemade green chile sauce, and traded some for a batch of their chicken-in-red-sauce. Stuff would make you glow in the dark, probably had a half life instead of shelf life. And good and tasty, too. Made with fresh tomatoes beaten to a pulp/sauce, fresh cloves, fresh ginger, onions, and secret spices/peppers. Stuff was so hot made you cry like a baby.

[Jito463]

Honestly, I love Famous Dave's Devil Spit BBQ sauce. I use it instead of ketchup. I'm not one for hot sauces, though. I love hot stuff, but they just don't love me back.

[jediwill83]

Tabasco and Green El Yucateca . The El Yucateca has this amazing flavor and intense heat that seduces your taste buds into craving more despite the heat. It's a bit of Icarus action for your tongue. I put some on flour tortillas and just eat them plain.

Tabasco however is my old standby.

[Esaias]

Will you post the recipe? ;)

Hear, hear!

[houston]

Herdez is SALTY! I was told that sriracha (sp) was very hot. I tried it and was disappointed.

Crystal's Louisiana for tacos.

Tobasco for eggs.

Whatever they use at Halal Guys! Made my eyes water... just a little.

[Walks_in_islam]

http://citrasukses.com/wp-content/uploads/2015/02/indofood-sauces.jpg

Lampung is the best hot sauce made

[KeptByTheWord]

Will you post the recipe? ;)

Hear, hear!

It's very simple, and can be made as hot to taste as desired (see below). This is very similar to restaurant style hot sauce in south Texas. I have played around with many different combinations, and this one seems to be the closest to what my family hails as the best.

2 cans crushed or diced tomatoes (15 oz)
1 can Rotel
1 can whole tomatillos (about 8 oz I think) or homegrown tomatillos, 3-4
1 tsp white sugar
1/2 tsp salt
1 bunch cilantro leaves, stems removed
1-2 jalapenos, unseeded, sliced

In your blender, add all ingredients, and blend just until mixed well. Don't overdo it. Little chunks are nice. Serve with Tostitos scoop tortilla chips.

NOTE: If you want really hot sauce, you can use the hottest peppers you can find. The seed is where the heat is, so always add the seeds if you want it hot. This is to taste. I use generally 1-2 unseeded jalapenos and it gives the perfect amount of heat for us.

RE tomatillos: I grow my own, but you can also buy them. Peel the skins off and simmer them slowly for about 10 minutes in a bit of water, drain, and then add to blender. Either canned or cooked both work great.

[Ferd]

Cholula

What what

that aint hot sauce. its a nice mild salsa

[Ferd]

Herdez is SALTY! I was told that sriracha (sp) was very hot. I tried it and was disappointed.

Crystal's Louisiana for tacos.

Tobasco for eggs.

Whatever they use at Halal Guys! Made my eyes water... just a little.

Sriracha is made from red jalapenos its not hot. Its nice and has a fantastic flavor.

but its not hot.

Linghams extra hot... this is hot sauce.

http://www.lingham.com/product/hot-sauce-extra-hot/

[jediwill83]

http://www.elyucateco.com/products/salsas-picantes/salsa-verde

[Ferd]

So currently in my house...
Mateo's Salsa
Popeyes hot sauce (similar to Louisiana Hot Sauce)
Taco Bell mild, hot and fire sauces
thai Chili
Bangkok Peanut hot sauce
Sriracha
Linghams Extra Hot
Franks Original

8 kinds of Tabasco:
Sweet and Spicy
Tabasco original
ChiptotleGarlic Peper
Buffalo
Habanero
Green Pepper
Family Reserve (2 bottles)

in addition,
Mustards:
Frenches Mustard
Frenches Spicy yellow mustard
Frenches spicy brown
Goudlens spice brown

There is also a jar of Tabasco Mayo
and 3 versions of bbq sauce pluce a quart of my home made bbq.

Thank you for bring it up, I have to make a run. Im out of this guy:
Nac Cham Ga
http://vietnamesesupermarket.com/maeploysweetchillisaucenuoccham32oz.aspx

[Ferd]

also missing my Matouk's Calypso sauce. need to get a bottle of that soon

[Jermyn Davidson]

I like spicy various spicy salsas, but the only hot sauce I purchase is Texas Pete.

[Evang.Benincasa]

http://citrasukses.com/wp-content/uploads/2015/02/indofood-sauces.jpg

Lampung is the best hot sauce made

I'll pick some up Monday. :)

[Evang.Benincasa]

I like spicy various spicy salsas, but the only hot sauce I purchase is Texas Pete.

I like Texas Pete, sort of on the level of Crystals.

[Evang.Benincasa]

Tabasco and Green El Yucateca . The El Yucateca has this amazing flavor and intense heat that seduces your taste buds into craving more despite the heat. It's a bit of Icarus action for your tongue. I put some on flour tortillas and just eat them plain.

Tabasco however is my old standby.

There was a Mexican restaurant that the church family use to visit. They would give you Green El Yucateca to use on your food. I would bathe my refried beans with it.

[Evang.Benincasa]

It's very simple, and can be made as hot to taste as desired (see below). This is very similar to restaurant style hot sauce in south Texas. I have played around with many different combinations, and this one seems to be the closest to what my family hails as the best.

2 cans crushed or diced tomatoes (15 oz)
1 can Rotel
1 can whole tomatillos (about 8 oz I think) or homegrown tomatillos, 3-4
1 tsp white sugar
1/2 tsp salt
1 bunch cilantro leaves, stems removed
1-2 jalapenos, unseeded, sliced

In your blender, add all ingredients, and blend just until mixed well. Don't overdo it. Little chunks are nice. Serve with Tostitos scoop tortilla chips.

NOTE: If you want really hot sauce, you can use the hottest peppers you can find. The seed is where the heat is, so always add the seeds if you want it hot. This is to taste. I use generally 1-2 unseeded jalapenos and it gives the perfect amount of heat for us.

RE tomatillos: I grow my own, but you can also buy them. Peel the skins off and simmer them slowly for about 10 minutes in a bit of water, drain, and then add to blender. Either canned or cooked both work great.

I will try this tomorrow. Thank you :highfive

[MawMaw]

It's very simple, and can be made as hot to taste as desired (see below). This is very similar to restaurant style hot sauce in south Texas. I have played around with many different combinations, and this one seems to be the closest to what my family hails as the best.

2 cans crushed or diced tomatoes (15 oz)
1 can Rotel
1 can whole tomatillos (about 8 oz I think) or homegrown tomatillos, 3-4
1 tsp white sugar
1/2 tsp salt
1 bunch cilantro leaves, stems removed
1-2 jalapenos, unseeded, sliced

In your blender, add all ingredients, and blend just until mixed well. Don't overdo it. Little chunks are nice. Serve with Tostitos scoop tortilla chips.

NOTE: If you want really hot sauce, you can use the hottest peppers you can find. The seed is where the heat is, so always add the seeds if you want it hot. This is to taste. I use generally 1-2 unseeded jalapenos and it gives the perfect amount of heat for us.

RE tomatillos: I grow my own, but you can also buy them. Peel the skins off and simmer them slowly for about 10 minutes in a bit of water, drain, and then add to blender. Either canned or cooked both work great.

Yum! I make my salsa similar to your recipe! :nod

[MawMaw]

What is your favorite Hot Sauce?

Tabasco and Crystals.

Torchbearer Sauces' The Rapture :nod

I don't particularly like really hot, hot sauces! :p

My favorites are, Tabasco and Texas Pete! :)

[votivesoul]

In college, my Geography of Southeast Asia professor took our entire class and their significant others out to a Thai-Laotian restaurant in Madison, WI. The dish I ordered was a number #1 on the list of 4, for possible spiciness. It came with this little red patch on it, smaller than a fingernail.

I don't know what it was, but after the first bite, I was dying. I'm still traumatized. I can't eat anything spicy, anymore.

[jediwill83]

In college, my Geography of Southeast Asia professor took our entire class and their significant others out to a Thai-Laotian restaurant in Madison, WI. The dish I ordered was a number #1 on the list of 4, for possible spiciness. It came with this little red patch on it, smaller than a fingernail.

I don't know what it was, but after the first bite, I was dying. I'm still traumatized. I can't eat anything spicy, anymore.

When I've gone to some Asian or Mexican places there have been many times they are freaking out because I eat stuff much hotter than they can tolerate.

We used to have this little hole in the wall place down the road called Anna's. It was ran by these two sweet Malaysian women...Food was amaaaaaaazing! They had this sauce they made that was super hot. Literally looked like pulped peppers but it was delicious. I used to get whatever I ordered extra spicy and get a side of the pepper sauce they made.

[Godsdrummer]

Home made is not home made if you use canned ingredients. Just saying. If you want the best hot sauce you must first use fresh ingredients.

The balance is however much tomatoes you use you must do a ratio to with garlic 1/8-1, crushed cloves. Onions 1/4-1, cilantro 1/8-1, Jalapenos 1/8-1.

Jalapenos can be crushed or diced, with or without seeds, depending on how hot you want. Also add more or less peppers for more or less heat, I don't only use jalapenos. Neither do I skin or cook tomatoes or any other ingredients.
Everything goes in the blender or food processor just to mix and give a nice chop.

when I make this I make enough to do 4-6 quarts and can in water bath canner. It does not last long.

In our area we have two hot sauces that are almost the same. El Pato, and Tapitio. I hate tabasco these two have flavor and heat.

[Godsdrummer]

A few years ago my middle daughter and husband went to Mexico and for a joke brought me a bottle of 597 (the number may not be right). I took off the lid and touched my finger to the rim of the bottle and to my tongue, and immediately was calling for bread and milk. It was so hot it was 15 minuets till the heat died down.

That was hot.

[Carl]

Our favorite is homemade. The ingredients are all from Dads garden. I guess the amount of seeds used determines how how it is. The stuff we canned last year was not too hot so this year we will be braver and try to raise the temperature.

[Evang.Benincasa]

A few years ago my middle daughter and husband went to Mexico and for a joke brought me a bottle of 597 (the number may not be right). I took off the lid and touched my finger to the rim of the bottle and to my tongue, and immediately was calling for bread and milk. It was so hot it was 15 minuets till the heat died down.

That was hot.

Wow, that sounds like fun. :nod

[Evang.Benincasa]

Our favorite is homemade. The ingredients are all from Dads garden. I guess the amount of seeds used determines how how it is. The stuff we canned last year was not too hot so this year we will be braver and try to raise the temperature.

Can you post the recipe?

[Jito463]

A few years ago my middle daughter and husband went to Mexico and for a joke brought me a bottle of 597 (the number may not be right). I took off the lid and touched my finger to the rim of the bottle and to my tongue, and immediately was calling for bread and milk. It was so hot it was 15 minuets till the heat died down.

That was hot.

I had to do a double take, I read that as your middle daughter, and your husband, LOL! :spit

[KeptByTheWord]

Yum! I make my salsa similar to your recipe! :nod

Awesome!

Home made is not home made if you use canned ingredients. Just saying. If you want the best hot sauce you must first use fresh ingredients.

I do agree with you here. When the garden is going I will use my own canned tomatoes and peppers, nothing like homemade! :thumbsup

I put no onions or garlic in my salsa, as my husband does not care for their taste, but they certainly could be added.

[KeptByTheWord]

I see that I am a baby when it comes to hot stuff ... I can tolerate some heat, but the kind of heat you guys are talking about is not something I care to do to my stomach, lol!

[Pilgrum]

Pain Is Good Batch 37 Garlic Style Hot Sauce by Original Juan. Makes your tongue slap your brains out! I make my own home style based on this sauce. Main ingredients are habenero peppers carrots and garlic. Hottest sauce I ever had was Dave's Insanity Sauce.

[aegsm76]

I love hot sauce!
I like it hot, but also want it to have a good flavor.
About a year ago a missonary came by and was selling items to raise funds I bought a bottle of the Hot Habanero from him and it was great!
Since then, we have bought several more bottles from this company and they have all been good!
http://www.mariesharps-bz.com/

[Evang.Benincasa]

Pain Is Good Batch 37 Garlic Style Hot Sauce by Original Juan. Makes your tongue slap your brains out! I make my own home style based on this sauce. Main ingredients are habenero peppers carrots and garlic. Hottest sauce I ever had was Dave's Insanity Sauce.

what's the recipe?

[Evang.Benincasa]

I love hot sauce!
I like it hot, but also want it to have a good flavor.
About a year ago a missonary came by and was selling items to raise funds I bought a bottle of the Hot Habanero from him and it was great!
Since then, we have bought several more bottles from this company and they have all been good!
http://www.mariesharps-bz.com/

:thumbsup

[jediwill83]

Pain Is Good Batch 37 Garlic Style Hot Sauce by Original Juan. Makes your tongue slap your brains out! I make my own home style based on this sauce. Main ingredients are habenero peppers carrots and garlic. Hottest sauce I ever had was Dave's Insanity Sauce.

Insanity was nasty. Had a horrible onion flavor to it.

[Evang.Benincasa]

Insanity was nasty. Had a horrible onion flavor to it.

Dave's Insanity tastes like dirt with a hint of onions :heeheehee

[Pilgrum]

what's the recipe?

12 oz. carrots
10 Habanero peppers
3/8 c lime juice
1/2 c viniger
4 garlic cloves
1/2 medium onion chopped
2 Tbs. brown sugar
1 Tps. salt
1/4 c water

Shred carrots and habaneros in food processor. Put all ingrediants in blender and process until smooth. Yield aprrox. 30 oz. I then put in small Glad freezable containers and freeze.

It's a simple and easy recipe where the flavor of the habaneros (which I love) and garlic are predominate. Adjust ingredients to your taste. It IS HOT, which is what I like. I may try adding some crushed cloves to the next batch which I saw here in another recipe, but not to much.

[Pilgrum]

I agree, Daves Insanity is nasty. The back of the bottle suggests that it works to remove the oil stains from your garage floor. I think it to be more suitable for that than for ingesting.

[KeptByTheWord]

12 oz. carrots
10 Habanero peppers
3/8 c lime juice
1/2 c viniger
4 garlic cloves
1/2 medium onion chopped
2 Tbs. brown sugar
1 Tps. salt
1/4 c water

Shred carrots and habaneros in food processor. Put all ingrediants in blender and process until smooth. Yield aprrox. 30 oz. I then put in small Glad freezable containers and freeze.

It's a simple and easy recipe where the flavor of the habaneros (which I love) and garlic are predominate. Adjust ingredients to your taste. It IS HOT, which is what I like. I may try adding some crushed cloves to the next batch which I saw here in another recipe, but not to much.

Carrots? Wow. I must try this, I bet my husband would like it. He likes pretty hot stuff, although I might go easier on the habaneros....

[Evang.Benincasa]

I agree, Daves Insanity is nasty. The back of the bottle suggests that it works to remove the oil stains from your garage floor. I think it to be more suitable for that than for ingesting.

Dave's Insanity should be in the tool box! :lol

Thanks for the recipe going to try that Saturday.

[Carl]

I don't think we even used a recipe other than our one for chunky salsa. From that we just started adding more of the hot peppers and using less tomatoes. We're still experimenting. Those little red peppers are dangerous though! We wear rubber gloves when handling them.

Has anyone used tomatillos?

[Evang.Benincasa]

I don't think we even used a recipe other than our one for chunky salsa. From that we just started adding more of the hot peppers and using less tomatoes. We're still experimenting. Those little red peppers are dangerous though! We wear rubber gloves when handling them.

Has anyone used tomatillos?

In my salsa I use tomatillos, three kinds of peppers. but I love tomatoes.

Rubber gloves?

What's with the rubber gloves?

What kind of peppers?

[KeptByTheWord]

In my salsa I use tomatillos, three kinds of peppers. but I love tomatoes.

Rubber gloves?

What's with the rubber gloves?

What kind of peppers?

I am guessing that he may be talking about chile pequines.

They can grow wild in Texas, and the birds love 'em, so you have to pick them before the birds get them. My husband's family had several bushes of them. I found them a bit hot for me, but my husband and his family (native Texans) love them.

http://www.foragingtexas.com/2011/09/chile-pequin.html An excerpt:

The tiny chile pequin peppers are some of the hottest known (Scoville rating 100,000 - 400,000) and add a wonderfully fierce fire and delicious, smoky flavor to dishes. They are hottest when they are young and green then lose a small amount of fire when they turn red but are still extremely hot. Use them any way you would a commercial hot pepper including sauces, salsas, or to add a "bite" to assorted pickled veggies or eggs. Dried, ground-up chile pecans are a common sight on the table of many older Texas families.

The peppers appear after the tiny white flower dry and drop off the plant. These bushes can not handle full Texas sun but usually grow best in the partial shade of some larger plant. They do need regular watering otherwise they'll drop their leaves if they get too dry. The bushes may be knocked back by frosts but will return if the roots survived. Mulch the plants in the fall to help protect the roots from the cold. If several mild winters pass in a row chile pecans can actually achieve the size of a small tree!

Growing chile pecans from seeds isn't easy as they evolved to pass through a bird's stomach where the acid weakens the seed's tough coat. You can mimic this acidizing by soaking the seeds in battery acid or pool-cleaning acid for 1-3 minutes followed by rinsing then planting. Generally handling the battery acid is a risky thing so if you try this make sure you are wearing safety googles, protective gloves, and old clothing. Also please dispose of the acid properly.

[Evang.Benincasa]

I am guessing that he may be talking about chile pequines.

They can grow wild in Texas, and the birds love 'em, so you have to pick them before the birds get them. My husband's family had several bushes of them. I found them a bit hot for me, but my husband and his family (native Texans) love them.

http://www.foragingtexas.com/2011/09/chile-pequin.html An excerpt:

The tiny chile pequin peppers are some of the hottest known (Scoville rating 100,000 - 400,000) and add a wonderfully fierce fire and delicious, smoky flavor to dishes. They are hottest when they are young and green then lose a small amount of fire when they turn red but are still extremely hot. Use them any way you would a commercial hot pepper including sauces, salsas, or to add a "bite" to assorted pickled veggies or eggs. Dried, ground-up chile pecans are a common sight on the table of many older Texas families.

The peppers appear after the tiny white flower dry and drop off the plant. These bushes can not handle full Texas sun but usually grow best in the partial shade of some larger plant. They do need regular watering otherwise they'll drop their leaves if they get too dry. The bushes may be knocked back by frosts but will return if the roots survived. Mulch the plants in the fall to help protect the roots from the cold. If several mild winters pass in a row chile pecans can actually achieve the size of a small tree!

Growing chile pecans from seeds isn't easy as they evolved to pass through a bird's stomach where the acid weakens the seed's tough coat. You can mimic this acidizing by soaking the seeds in battery acid or pool-cleaning acid for 1-3 minutes followed by rinsing then planting. Generally handling the battery acid is a risky thing so if you try this make sure you are wearing safety googles, protective gloves, and old clothing. Also please dispose of the acid properly.


Pequin pepper? I find them on the mild side. I put red savinas in our salsa, and never needed gloves. When my daughter was 4 years old she grabbed a red savina and ate it with a chip. She stood in the middle of the kitchen and let out a yell. She then walked over to the salsa and dipped again. My other daughter at the age of 4 started eating whole cloves of garlic. Still does it to this day. Just don't have her pray anybody through.

[Esaias]

I grew some peppers this summer. HOT. I mean H. O. T.

First batch I picked while green. Burn, baby burn!

Second batch I got some green, and they ripened on the counter to red, and also let some ripen on the bush to red. The red ones were a disco inferno. Third batch however of red ones weren't hot (to me, anyway, bout like a canned jalapeño).

Not sure why the difference. I also am not sure what they were, kinda looked like jalapeños but no jalapeño flavour or smell or taste, just pure heat like red pepper. They may have been red pepper, but not sure.

Wait, did a google search... they looked more like Serranos than Cayennes, but still not quite sure.

Some were INCREDIBLY HOT, like no store bought pepper I've ever had, some were ridiculously mild.

Oh, and I remember seeing a bunch of fungi in the soil as well. Can't remember if it was mushrooms or some other fungi, and can't remember the color. Think it was either orange or yellow, or maybe red... I remember worrying about if they would somehow toxicify my peppers, onions, and carrots, then I found out they are common and good for garden soil.

[KeptByTheWord]

Pequin pepper? I find them on the mild side. I put red savinas in our salsa, and never needed gloves. When my daughter was 4 years old she grabbed a red savina and ate it with a chip. She stood in the middle of the kitchen and let out a yell. She then walked over to the salsa and dipped again. My other daughter at the age of 4 started eating whole cloves of garlic. Still does it to this day. Just don't have her pray anybody through.

Your poor daughters. Do they even have any taste buds left? lol!

I have never heard of savina peppers, and just hearing about your 4-yo daughter's experience convinces me that I never want to try one, lol!

[KeptByTheWord]

I grew some peppers this summer. HOT. I mean H. O. T.

First batch I picked while green. Burn, baby burn!

Second batch I got some green, and they ripened on the counter to red, and also let some ripen on the bush to red. The red ones were a disco inferno. Third batch however of red ones weren't hot (to me, anyway, bout like a canned jalapeño).

Not sure why the difference. I also am not sure what they were, kinda looked like jalapeños but no jalapeño flavour or smell or taste, just pure heat like red pepper. They may have been red pepper, but not sure.

Wait, did a google search... they looked more like Serranos than Cayennes, but still not quite sure.

Some were INCREDIBLY HOT, like no store bought pepper I've ever had, some were ridiculously mild.

Oh, and I remember seeing a bunch of fungi in the soil as well. Can't remember if it was mushrooms or some other fungi, and can't remember the color. Think it was either orange or yellow, or maybe red... I remember worrying about if they would somehow toxicify my peppers, onions, and carrots, then I found out they are common and good for garden soil.

Likewise, here in the cold north, I planted hot chili peppers and they never got any heat at all to them. I wonder if it has to do with climate, soil, and the like.

Interesting about the fungi you saw in the soil. I wonder what it was and if that had anything to do with the heat of your peppers.

My husband wants to plant a chili pequine plant here, but I doubt it would do any good, it seems those plants need hot conditions to produce the heat.

[Ferd]

yesterday, my 8 year old was eating chips doused in Tabasco sauce

[Carl]

In my salsa I use tomatillos, three kinds of peppers. but I love tomatoes.

Rubber gloves?

What's with the rubber gloves?

What kind of peppers?

The habaneros and the little red ones, serranos or some call them ghost peppers or Carolina red.

[Pilgrum]

In my salsa I use tomatillos, three kinds of peppers. but I love tomatoes.

Rubber gloves?

What's with the rubber gloves?

What kind of peppers?

The oil gets in your pores and doesn't readily wash off even with multiple washings. So if you aren't going to where gloves don't pick the ol schozola for three days after handling. Yikes!:heeheehee Now now, I know you do.

[KeptByTheWord]

All I know is that I don't want to have anything to do with peppers that hot! I'll stick with jalapenos, habaneros and chili peppers, and maybe the occasional chili pequine, lol!

[Evang.Benincasa]

The oil gets in your pores and doesn't readily wash off even with multiple washings. So if you aren't going to where gloves don't pick the ol schozola for three days after handling. Yikes!:heeheehee Now now, I know you do.

There is a pastor in Decatur Illinois, Pastor Kelly Wilson. He loves hot sauce, so much in fact that he uses capsicum oil extract. One day he had the stuff on his finger, and while driving he rubbed his eye. Needless to say he had to try his best to safely maneuver to the side of the road.

[Jito463]

There is a pastor in Decatur Illinois, Pastor Kelly Wilson. He loves hot sauce, so much in fact that he uses capsicum oil extract. One day he had the stuff on his finger, and while driving he rubbed his eye. Needless to say he had to try his best to safely maneuver to the side of the road.

One of the guys I grew up with told me a story once, of when he went to bible college in St. Louis. He and several of his friends all went to the mall and one of them decided to try a Habanero. He doesn't just take a bite though, he popped the entire thing in his mouth in one gulp. After a few minutes, he started feeling sick to his stomach and had to go back to the dorms. After getting back, he goes into his dorm room and locks the door. At this point, he hadn't washed his hands and ends up rubbing his eyes. Needless to say, that was a bad idea. He started screaming and the other guys had to break the dorm room door down to get to him.

Those hot oils are no joke.

[KeptByTheWord]

Lesson to be learned here... hot peppers and eyes don't work well together.

Wear gloves! LOL!

[Evang.Benincasa]

Lesson to be learned here... hot peppers and eyes don't work well together.

Wear gloves! LOL!

It's called Mace.

[KeptByTheWord]

It's called Mace.

Aha. I'll just make my own then, wearing gloves of course... I've got lots of spray bottles around the house... :heeheehee

[Evang.Benincasa]

Aha. I'll just make my own then, wearing gloves of course... I've got lots of spray bottles around the house... :heeheehee

Homemade mace can be extremely lethal, and in some cases deadly.

[Esaias]

Once I was cooking, and had a bunch of red pepper in a skillet. It got heated up and started smoking, filled the kitchen, dining room, and living room with smoke. Everyone had to leave the house until we could clear it out. Nothing like OC gas to spice up the evening. :)

[Evang.Benincasa]

Once I was cooking, and had a bunch of red pepper in a skillet. It got heated up and started smoking, filled the kitchen, dining room, and living room with smoke. Everyone had to leave the house until we could clear it out. Nothing like OC gas to spice up the evening. :)

I have done that.

Here is what Sister Benincasa looked like :foottap

[Jito463]

I have done that.

Here is what Sister Benincasa looked like :foottap

Like a little yellow round ball?

[Evang.Benincasa]

I was eating a burrito tonight with Crystal's Hot Sauce. Today I got a splinter in my thumb while I was loading the truck with lumber. Some of the hot sauce got on the splinter. Well, I never seen this happen before, but the splinter started to come out of the thumb? Maybe I found yet another use for hot sauce? I wonder what hot sizzling bacon grease would do? :ouch

[Esaias]

I was eating a burrito tonight with Crystal's Hot Sauce. Today I got a splinter in my thumb while I was loading the truck with lumber. Some of the hot sauce got on the splinter. Well, I never seen this happen before, but the splinter started to come out of the thumb? Maybe I found yet another use for hot sauce? I wonder what hot sizzling bacon grease would do? :ouch

Spider mushrooms from the chemtrails. Sounds like Morgellon's.

Alien Spiders! Black Goo, Chemtrails, Morgellons,…: http://www.youtube.com/watch?v=WgRByQXVjck

[CC1]

What is your favorite Hot Sauce?

Tabasco and Crystals.

Torchbearer Sauces' The Rapture :nod

I have a religous conviction against hot sauces of any kind. Well....actually I have a wimpy stomach and can't stand any hot sauces. A couple of medical conditions make hot sauces not possible for me but i hate the taste anyway so don't feel like I am missing anything.

BTW Nashville is known for its "Hot Chicken".

[Evang.Benincasa]

I have a religous conviction against hot sauces of any kind. Well....actually I have a wimpy stomach and can't stand any hot sauces. A couple of medical conditions make hot sauces not possible for me but i hate the taste anyway so don't feel like I am missing anything.

BTW Nashville is known for its "Hot Chicken".

Ok, you don't sound like the sort who eats Jello, Wheatena, and grits plain.
So, what is the spiciest food who enjoy eating?

[Sherri]

Hot Mama's sweet chili sauce from Belize.
It''s the only hot sauce I will eat. Because it's not really HOT.:heeheehee

[Evang.Benincasa]

Hot Mama's sweet chili sauce from Belize.
It''s the only hot sauce I will eat. Because it's not really HOT.:heeheehee

https://hotmamasbelize.files.wordpress.com/2010/12/hotsauce-firey02.jpg

Sis, do you mean this hot sauce? :)