Although you know I make my own sauces (all a varient of habs or scotch bonnets (recently, much milder serranos), this is a local stores partial selection of commercial h.s.. Going up to/in excess of 4 million scovilles.
My habs/s.b. run ~300,000 units whereas the milder serrano's run ~ 20-25,000. Japs in comparison are mere babies coming in around 5,000 units.
I'm finding that the hotter the pepper is, the more I lose the taste of the pepper. The heat occupies all my senses.
Feel inadequate Clint? <elbow in ribs>
Seriously, you can make your own for pennies on the bottle without all the added preservatives and enhancers. My recent creation of serrano sauce used 8 oz of peppers at around $1.50 and I got 12 oz of sauce. Sugar and vinegar add pennies to the final price. Do the math. Shelf life on this one is 3-4-5 months (not that it will last that long ).
I just don't "get" why so many folks like hot sauces. For me the heat just overpowers everything else including the flavor of the meat.
Without the flavor of the meat, why go to the trouble to Q it.
Would you guys still use hot sauce stating best by 2010?
2 or 3 years ago I was at a discount grocery and they had bottles of Florida Gold Caribbean hot sauce for 25 cents each.
I had tried it before, son and I really liked it, so I bought a case of 12, then stored it in our spare fridge.
Best I can tell it is no longer being made.
We're still eating it, and it tastes fine, but I wonder how long it will be safe.
Ingredients:
spring water, vinegar, garlic, Florida Habanero peppers, and other exotic herbs and spices.
sodium is only 15mg
Clint,
Although I can't take the high heat these days, this was my go-to sauce. Great flavor... for the short while before the heat hits.
Not the highest heat level of the series, but the best tasting.
Kewl ! or should that be... COOL We'll find out shortly...>>> Bob, I ordered a bottle of the Beyond Insanity.