We Tried Hooters Ghost Pepper Hot Sauce. Here's How It Went
Hooters , long a restaurant people have visited for everything but its food, has finally entered the realm of extreme eating. This month, Hooters across America unleashed a new Ghost Pepper Hot sauce, claiming to be 15 times hotter than any sauce on the menu, 45 times hotter than traditional hot sauces, and clocking in at a staggering 15,500 Scottsville Heat Units, according to FSR magazine . Lest you think Scottsville Unites are like the heat equivalent of Turkish Lira, a typical jalapeno only has about 2,500, via this helpful infographic from Forbes .
So in addition to giving the men of America yet another way to foolishly try and impress their Hooters waitress, the hot wing heavyweights have added a sauce to the menu for serious heat heads. But is it really as hardcore as Hooters is saying? Or is it yet another big-talking marketing ploy to get us all to order giant beers? We headed out to our neighborhood Hooters, pregamed with Pepto, and asked our friendly bartender for a couple of orders. Here's how it went, and some advice for those looking to try it out.
What is Hooters Ghost Pepper Hot sauce?
Ghost peppers by themselves pack over a million Scottsville Units, one of the most extreme hot peppers on the planet. So just pureeing some up and tossing them with chicken wings would likely have ended in an unfortunate lawsuit. As such, according to the Hooters manager we talked to, each kitchen mixes a special ghost pepper sauce with the already-existing Nuclear sauce –- a spicy blend of cayenne, habanero, garlic, and other spices that was previously the hottest sauce on Hooters' menu.
Visually, it looks roughly like stuff that would come spewing out of a volcano somewhere in Hawaii. The deep red color is almost intimidating, especially when presented atop a steaming plate of wings. It's almost like looking into a live lava field with a strong peppery kick, and no matter how hot the wings are the sauce itself gets an A for appearance. By all accounts, it's not hot enough to start actually dissolving the chicken wings either, which bodes well for your esophagus.
What else comes with Hooters Ghost Pepper Hot sauce?
The original Buffalo wings , born out of a kitchen at Anchor Bar in Buffalo, New York in 1964, were served with celery and bleu cheese dressing to cool the heat of the Cayenne pepper sauce. So thank Teressa Bellissimo for this little bit for foresight, because you most definitely will need some sort of cool, creamy dressing to put out the towering inferno in your mouth after trying Hooters Ghost Pepper Hot sauce. Hooters knows this, and serves the Ghost Pepper wings with either bleu cheese or ranch, and no celery. Which will immediately offend anyone from Buffalo , but no one ever accused Hooters of being wing purists.
The wings don't come with any sides either, though if you go during the day you can order an eight-piece boneless wing lunch special for $9 that comes with fries. Even if you're not up for packing more grease into this already-artery-clogging meal, the fried potatoes can come in handy for soaking up some of the hot sauce in your mouth. Or, if you're a real masochist, you can dip them in the hot sauce too.
How much does Hooters Ghost Pepper Hot sauce cost?
Prices vary by market and location, but essentially the ghost pepper sauce costs as much as any other sauce on Hooters' menu. Our six-wing order of Hooters original wings was $10.55, and naked wings were the same price. Boneless wings are a little cheaper at $8.55 per order of six, and the roasted wings are $11.10. That $11.10 price tag also applies to the smoked wings and Daytona Beach style wings, a preparation where wings are smoked over hickory chips and then fried.
If you're looking to try this stuff without committing to an entire order of wings a side of sauce is only 60 cents, a relatively small investment to see how you measure up to hot sauce tough guys. Be advised, though, these wings don't come with any sides, and eating an entire order is ... challenging to say the least. So you may be well served to order these as a novelty for the table, split the cost, and look further down the menu for your actual lunch.
How long will Hooters Ghost Pepper Hot sauce be available, and where?
Barring any lingering personal injury claims (no waiver required!), Hooters Ghost Pepper Hot sauce will be on the menu for the foreseeable future. Both the manager and server we talked to said there were no plans to pull it any time soon, and all of Hooters' press releases and other promotional materials have not used the dreaded "limited time" verbiage to describe the new sauce. So if you feel like you need to train your stomach a little bit before going for the ghost, you've got time.
Hooters did, however, use another joyfully ambiguous phrase in the world of franchised restaurants — "participating locations." So while the Ghost Pepper Hot sauce is technically available nationwide, you may want to call your nearest Hooters to see if the local franchisee is, in fact, participating. Also, because the ghost pepper sauce is so new, not all delivery apps have it as a sauce option yet, so checking that way isn't a guarantee.
How does Hooters Ghost Pepper Hot sauce stack up to other items on the menu?
Nothing on Hooters' menu , past or present, is even remotely as hot as this Ghost Pepper sauce. If Hooters split its hot sauces into leagues like soccer does, this sauce is the EPL and the next hottest sauce on the menu is a middling team in the MLS. If all you know about soccer is that you go to a bar once every four years to watch it and sing with Brazilians, just know this stuff is on a different planet heat-wise.
If you get even a little bit heated up by Hooters' Nuclear sauce, you will find this one instantly intolerable. If you usually order anything below Nuclear, don't even look at this sauce as it might literally burn your eyes. The wings themselves are, as one might expect, exactly like every other Hooters wing, since they don't order different wings for different sauces. So from a meat quality perspective, it's more or less a push. But don't go in expecting anything close to what you've had at Hooters before. Whether it's better or worse depends entirely on how much you like spicy food.
What's the nutrition info for Hooters Ghost Pepper Hot sauce?
Unlike the rest of its sauces, Hooters doesn't have published nutrition info on the Ghost Pepper Hot sauce yet. The closest thing Hooters has to published info on the nutrition of Ghost Pepper Hot sauce is for the old 911 sauce, essentially an earlier iteration of Nuclear, which is used as a base for this sauce. The 911 clocked in at 20 calories per serving, with 4 grams of carbohydrates and 1770 mg of sodium, according to Fastfoodnutrition.com .
Add that to your wing of choice, and the info varies. As per Hooters' nutrition info guide, a six-piece order of Hooters Original breaded wings has 840 calories, with 51 grams of fat, 11 grams of saturated fat, 200 mg of cholesterol, and 560 mg of sodium. Naked wings, with no breading, are a little better for you, with 540 calories, 31 grams of fat, 320 mg of cholesterol, and 390 mg of sodium. Opt for boneless, and you'll be packing on 480 calories for eight pieces, with 12 grams of fat, 70 mg of cholesterol, and 210 mg of sodium.
How do Hooters Ghost Pepper Hot wings taste?
You know how sometimes you bite into something spicy, and you feel fine for a minute before it creeps up on you? That's not what happens with Hooters' Ghost Pepper Hot sauce, as upon the first bite your initial reaction is, "Wow, that's spicy." If you've got a bit of tolerance, it won't knock you over immediately. There's a flavorful, peppery tang to the sauce, so it's not like biting into battery acid. If you can handle the heat, the taste of the sauce is outstanding.
That, however, is a big "if." And if you're not made of lead eating this can be a religious experience. By about bite three, you're probably going to need a break. If you're the type who enjoys going all-in on your wings and getting sauce all over your face, this is also the point where your face starts to burn. One wing in, and you'll feel the adrenaline start rushing in the back of your head, as your eyes get wide and your heart rate increases. Talking is even difficult because the heat of your breath only makes it worse.
How do Hooters Ghost Pepper Hot boneless wings taste?
Typically, eating bone-in and boneless wings is a pretty similar experience, sauce-wise. But with the Ghost Pepper Hot sauce, which is applied with great generosity to both, they're markedly different. The boneless variety has a lot more breading, and therefore absorbs more of the intense pepper sauce than the bone-in wings. The result is an explosion of heat in your mouth on the first bite, that doesn't let up at any point.
This increased heat in your mouth is offset by less damage to your face and hands. If eating traditional wings by hand makes your fingers burn, you can opt for a fork with boneless, saving your hands from a cold tingling the rest of the afternoon.
Boneless also are a little harder to dip, since their larger shape doesn't always fit in the plastic ramekin. Again, use a fork as you'll be desperate to get something cool in your mouth by about bite three. Finishing a full order of either of these is almost impossible if you're not an experienced hot food eater. But because they have less breading and less sauce saturation, you'll probably have better luck with the bone-on.
Parting advice on eating Hooters Ghost Pepper Hot sauce
Hooters Ghost Pepper sauce is not for the faint of heart, or stomach, or any other internal organ. While they're not deadly, they're also not something an average person can just stroll in and polish off a plate of. So, with the benefit of our hindsight, here are some tips for enjoying them:
1) Have some antacids before you eat. You will literally feel the acid moving through your system for an hour or two after you eat, and it's considerably less painful when you've got a nice pink, chalky coating.
2) Order something on the side to soak up the heat. Water, beer, or soda will only spread the stuff around your mouth and make it worse. A hamburger bun and a glass of milk will do the trick.
3) Don't plan on eating an entire order. Even if you can do it, the rest of your day will be miserable. Get one order, and if you're planning on making a meal of your Hooters visit order something else too.
4) Don't touch your face or your eyes after eating with your bare hands. If you're ever chopped jalapenos, you know how pepper acid stays on your hands ever after you wash them. This stuff is no joke, and rubbing your eyes after eating the wings with your hands will be like a light macing.
5) Take some home . No reason not to have a little fun watching your roommates who always steal your food discover all this the hard way.
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Ghost Pepper Wing Sauce
- 2 sticks of salted butter
- 1 tbsp Louisiana Pepper Exchange Ghost Pepper Puree
- ¼ cup vinegar
- ¼ tsp garlic powder
- 1 tsp Worcestershire Sauce
- 1 tbsp cane syrup
- Add all ingredients to a saucepan and heat over medium heat.
- As sauce begins to warm and butter begins to melt, blend with an immersion blender. When butter has completely melted, remove from heat (if you do not have an immersion blender handy, transfer the sauce to a standard blender after the butter has melted).
- The sauce will change color to bright orange when done correctly, at which point it is ready to use!
- Drizzle warm sauce over cooked chicken wings, serve hot.
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Home » Recipes » Roasted Ghost Pepper Sauce
Roasted Ghost Pepper Sauce
by Mike Hultquist · Oct 26, 2018 · 66 Comments · Jump to Recipe
This roasted ghost pepper sauce recipe roasts several ghost peppers with carrots and garlic to make a very spicy yet also sweet sauce that can be used to enhance many dishes.
More ghost pepper recipes , my friends! This time in the form of HOT SAUCE! Super excited.
Hot sauces always excite me. There isn't a better condiment out there. Hot sauces can be used to flavor and spice up practically every food there is - we're talking breakfast, brunch, lunch, dinner, dessert, snack time, come on! When DON'T we need hot sauce?
Don't answer that. Because I always need a good hot sauce on hand to add that pizzazz we all crave.
If you want to cook with ghost peppers, you need to be ready for the heat. Ghost peppers, aka Bhut Jolokias, top out at over 1 Million Scoville Heat Units, which is roughly 200+ times hotter than an average jalapeno pepper .
Learn more about ghost peppers here .
Hot sauces are one of my favorite things to make. I've become a bit fanatical about it, really. You can tell by the growing collection of Hot Sauce Recipes on the web site.
I've made a number of different ghost pepper sauce and hot sauce recipes on the web site - I'll link to those below - but for this sauce I'm oven roasting the ghost peppers first along with garlic and carrots to bring a unique and satisfying flavor.
Wait, Carrots? YES!
Carrots have an innate sweetness that brings that quality as well as substance to the finished sauce, especially when they're roasted. You'll be surprised at the flavor of the finished sauce.
Let's talk about how we make this particular ghost pepper sauce, shall we?
How to Make Roasted Ghost Pepper Sauce - The Recipe Method
First, preheat your oven to 350 degrees F. Slice the ghost peppers in half lengthwise (be sure to wear gloves!) and place them on a lightly oiled baking sheet.
I removed the seeds from my ghost peppers, but you don't have to.
Next, peel and slice the carrots in half and set them on the baking sheet.
- Slice the ends off of the garlic cloves and set them on the baking sheet. This will let them squeeze out of their skins easily.
- Bake the veggies for 20 minutes, or until the carrots have sufficiently softened.
- Remove and give the carrots and ghost peppers a rough chop. Set them into a food processor.
- Squeeze the garlic out of their skins into the food processor.
Add in a bit of apple cider vinegar, lemon extract, salt to taste and about a quarter cup of water. Process until smooth. It should be fairly thick at this point.
- Adjust the consistency of the sauce with a bit more water to your personal preference. Enjoy!
- Ghost Peppers. The recipe calls for 2 ounces of ghost peppers, which is roughly 5-6 average weight pods. However, you can add more of them if you'd like more heat and more pronounced ghost pepper flavor.
- Add Sweetness. If you're looking for a sweeter version of this sauce, add in a bit of honey or agave nectar to the mixture. Fruits are also great for this. Brown sugar would be an interesting addition as well.
- Flavor Adjustments. You can also round out flavors to your preference with fresh or dried herbs, other chili peppers, and/or powders.
- Water Alternatives. Instead of water, consider broth or beer, but I would simmer the sauce about 15 minutes first to let those flavors meld.
When working with hotter peppers, including superhots, it is important to wear gloves when handling the peppers both in raw and dried forms. The oils can get on your skin and cause burning sensations. See above.
Need help? How to Stop the Chili Pepper Burn On Your Skin .
Also, the fumes from the chili peppers and/or the fine powders may get into the air if you are not working in a well ventilated room, so you may want to wear a mask and goggles. Superhot chili peppers , truly, are called superhots for a reason.
Here are some answers based on the many comments I get on other sauces. Here goes:
How long will this hot sauce keep?
It should keep a few months easily in the fridge, or even longer. It's all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or lower, to account for errors. I have not measured the ph of this sauce, but I won't have it around very long anyway. If you're concerned, add more vinegar or a citrus to lower the ph.
The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today . I am a happy affiliate.
Where'd you get that hot sauce bottle?
Can I process this hot sauce for longer storage?
Absolutely. Just be sure to use proper canning/jarring safety procedures.
What should I do with hot sauce?
Aside from drizzling it over anything you please, here's a post I did about How to Cook with Hot Sauce . As if you need even MORE reasons to eat hot sauce. I hope you find it helpful!
Try Some of My Popular Ghost Pepper Recipes
- Ghost Pepper Hot Sauce
- Homemade Ghost Pepper Chili Hot Sauce
- Sweet Ghost Pepper-Pineapple-Pear Hot Sauce
- Ghost Pepper Chicken Curry
- Fresh Ghost Pepper Salsa
- Ghost Pepper Salsa
- Ghost Pepper Jelly
Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce - The Ultimate Guide .
Got any questions? Ask away! I'm happy to help. If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Roasted Ghost Pepper Sauce – Recipe
- 2 ounces ghost peppers about 5-6 average sized ghost peppers
- 6 ounces carrot about 1 medium sized carrot
- 3 garlic cloves
- 2 tablespoons apple cider vinegar
- ¼ teaspoon lemon extract or use the juice from 1 lemon
- Salt to taste
- ½ cup water for thinning, or use more as desired
- Preheat your oven to 350 degrees F.
- Slice the ghost peppers in half lengthwise (be sure to wear gloves!) and place them on a lightly oiled baking sheet.
- Peel and slice the carrots in half and set them on the baking sheet.
- Add the apple cider vinegar, lemon extract, salt to taste and about a quarter cup of water. Process until smooth.
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November 03, 2022 at 8:59 am
Where can I find a hot sauce recipe that starts off with 2 POUNDS of ghost peppers? I want to make a sauce/salsa that will rip a person's head off. Do you remember being in high school. There was always a guy( usually a jock) who bragged that he a "REAL MAN". I want to make a salsa that will rip a "REAL MAN"'s head off.
Mike Hultquist says
November 03, 2022 at 12:18 pm
If you're looking for EXTRA HOT, use hotter peppers, like reapers or other superhots.
Jim Schmidt says
September 12, 2022 at 6:06 pm
September 12, 2022 at 6:47 pm
So great to hear! Thanks, Jim! Very happy you enjoyed this one.
Brianna Evans says
April 30, 2022 at 2:08 pm
I love your recipes and that you use to HOT peppers that most people are afraid to touch! I can hot peppers from our garden, and I would like to try something like this recipe in bulk. I have a ton of reaper peppers that I will exchange for ghost for now, until my ghost pepper plants start producing. Should I multiply this recipe times the number of half pint jars I’m wanting to make or is this just a small batch recommendation??
May 02, 2022 at 6:50 am
Brianna, thanks! Yes, you can easily just multiply for larger batches. Enjoy!
October 23, 2021 at 7:03 am
Michael Hultquist - Chili Pepper Madness says
October 23, 2021 at 7:19 am
Thanks, Sue. You'll get more of a "raw" flavor with green pods, but doable! Enjoy!
August 30, 2021 at 1:39 am
I have been making hot sauces for a many years. I started following recipes on chili pepper madness and I find that I can't handle the heat from the peppers any longer. It there a way I can water down the sauce so its not so hot where it can enjoyed again?
August 30, 2021 at 5:47 am
Nancy, you can water it down, or make another batch of this with really mild peppers, like bell peppers, then combine the two to balance it out. Or add other ingredients, like tomato, to dilute the heat. Let me know how it goes for you.
August 14, 2021 at 1:22 pm
August 14, 2021 at 4:36 pm
Sounds great, Mimi. Enjoy the peppers. Nice selection. I don't can or process mine in a water bath, as I use them up pretty quickly and they last a long time because of the acidity. See my section on How to Make Hot Sauce ( https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce/ ) for more information on that. Enjoy the sauces!!
Derek T says
August 09, 2021 at 3:05 pm
August 09, 2021 at 3:16 pm
Awesomeness, Derek! I love it! Nice choice of peppers. I have a bunch mellowing in my fridge right now as well. Enjoy!
Peter B. says
August 02, 2021 at 6:38 pm
August 03, 2021 at 5:46 am
Awesome, Peter. Thanks for sharing. Yes, you can freeze this sauce. Glad you enjoyed it! Nice touch with the pecan chips.
Ken Moore says
March 06, 2021 at 7:26 am
March 06, 2021 at 7:31 am
I hear you, Ken! So good!
October 06, 2020 at 4:08 am
October 06, 2020 at 6:03 am
Thanks, Raphael! Glad you enjoyed it.
Matt M says
August 20, 2020 at 12:59 pm
August 20, 2020 at 3:06 pm
Excellent! Sounds perfect, Matt!
Pamela Porosky says
May 27, 2020 at 5:27 pm
I'm just wondering if you would be able to can this in a water bath process
May 28, 2020 at 6:43 am
Pamela, yes, you surely can. Check the pH first, though. Shoot for a pH of 3.5 or lower for home jarring.
Kevin McKeown says
March 27, 2020 at 5:26 pm
Sounds great. How long will this sauce last in the refrigerator ?
March 28, 2020 at 9:41 am
Kevin, this hot sauce should keep a few months easily in the fridge, or even longer. It’s all about the acidity. To be technical, target level pH for shelf stable foods is below 4.6 pH, but should probably be lower for home cooks, around 3.5 or so, to account for errors. If you’d like it to last even longer, add more vinegar or a citrus (such as lemon juice or lime juice) to lower the pH. Enjoy!
January 27, 2020 at 8:16 pm
Hey Mike. I was just wondering if I'd be able to used dry peppers. I dont know where to find fresh peppers this time of year in Minnesota. Thank you!
January 28, 2020 at 9:45 am
Hey, Christopher. Yes, you can absolutely use dried peppers for making this or any hot sauce. Just don't roast them in the oven, as they will burn. Instead, lightly toast them a couple minutes in a dry hot pan. You can rehydrate them then in hot water before making your sauce, or they will rehydrate in your liquids when you simmer everything. Let me know how it turns out for you. I made this sauce using dried pods, so review that one for some extra tips: https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/cilantro-habanero-hot-sauce/
Mark Ryan Crouch says
January 13, 2020 at 12:37 pm
I was thinking of using apple cider beer like angry orchard instead of water. Do you think that will have a weird taste with the apple cider vinegar?
January 13, 2020 at 2:27 pm
Hi, Mark. I think it would be very interesting to try apple cider beer in a hot sauce. I cook with beers all the time and they add excellent flavors. I say give it a go and see how it comes out for you. It's fun to experiment and play with new flavors. Good luck and enjoy!
January 22, 2020 at 3:38 am
Well. Not to bad with the apple cider beer. I stuck with the apple cider vinegar. And 9 ghost peppers. Lol. Oh I threw in some maple syrup. Made it really sweet!!! Thank you for the recipe!!!!
January 22, 2020 at 7:59 am
Great to hear, Mark! Nice touch with the ghosts!
Lynne beadle says
December 10, 2019 at 7:27 pm
Mike, first time trying to make hot sauce and we are picking yours! Sorry for the ignorance, but can we simply store the sauce in the bottles or do we need to prep the bottles before hand? I noticed one of your recipes mentioned sterilized bottles,,, ????????♀️ Can’t wait to give it a try! Thanks! Lynne
December 11, 2019 at 8:19 am
Lynne, you can store the sauce in bottles, no problem. I like to wash them thoroughly before using with hot water. If your goal is longer term storage, then I would boil them or at least run them through a hot cycle in the dishwasher. Really just practice good sanitary practices. Let me know it turns out for you!
November 05, 2019 at 2:40 pm
Have you tried throwing in a small piece of pineapple for sweetness? Just wobdering if i should tey or will it ruin my whole batch.
November 05, 2019 at 2:44 pm
Suzi, absolutely. I add fruits to my hot sauces all the time, especially pineapple. Check out some of my other hot sauce recipes on the site that use pineapple. Let me know how it turns out for you.
October 29, 2019 at 11:48 am
Where did you find that very cool bottled pictured? I’ve seen it a few times on your site. I checked the links you provided but didn’t see it.
October 29, 2019 at 12:31 pm
Thanks, Mike! I appreciate it. That bottle was actually recycled from a bottle of rum someone gave me. I kept it because it looks so cool! Haha. Great for photos.
October 10, 2019 at 10:50 am
Thanks for the recipe!
October 10, 2019 at 12:05 pm
Outstanding, Kasper! I love to hear this. Let the hot sauce flow!!! Thanks for the comments!!
Nicholas Keller says
October 03, 2019 at 2:28 pm
October 03, 2019 at 3:39 pm
Great, Nicholas! Great news!!!
September 29, 2019 at 4:09 pm
This recipe is killer. I used 15 ghosts and 4 carrots in a batch today for two 8 oz. bottles.. It is excellent tasting and outrageously hot. The peppers really shine through and the carrots add just the right amount of sweet.
Thanks again. Your cooking rocks. Tomorrow we try the pineapple mango fatali sauce.
September 29, 2019 at 4:31 pm
Excellent! I love to hear this, John. I greatly appreciate the comments, and I'm super happy you're able to cook with your superhots! Thanks! Glad you are enjoying it.
September 28, 2019 at 4:55 pm
September 29, 2019 at 8:09 am
Excellent, Alex! Glad you are enjoying the recipes!
September 15, 2019 at 8:07 am
Just curious why the recipe calls for lemon extract instead of lemon juice/zest?
September 15, 2019 at 3:06 pm
Didi, extract has more pronounced lemon flavor, but you can use zest instead if you'd like.
September 13, 2019 at 6:05 pm
Quick question: I take it this is supposed to be a thicker/chunkier type of hot sauce. Would adding more vinegar to it to thin it out ruin it? And if so, would you recommend more ACV or white? I’m looking to make it into a thinner “Tabasco sauce-like” consistency.
September 14, 2019 at 9:00 am
Karoline, you can add vinegar, no problem. You can also strain it to get a thinner sauce and thin it with water if you'd like. For vinegar, both are good. Just use a top quality for flavor. Let me know how it goes.
September 09, 2019 at 3:08 pm
20 ghost peppers is way more than 2 ounces this must be a typo !!!! My Ghosts are almost an ounce each , what is it 2 peppers or 20 peppers ? Big diff LOL
September 09, 2019 at 3:19 pm
Tommy, yes, an average ghost pepper weighs about 1/3 ounce, so it's really 5-6 average sized pods. This recipe CAN take up to 20 of those, though. Still, it sounds like you have some good sized pods, so I would use 2-3 of them for the first time around, then adjust accordingly for the next batch. Let me know how it goes. I adjusted the recipe to make this clearer. Thanks!!
September 10, 2019 at 4:50 pm
Mike , I have some beautiful peppers this year , the best crop ever !! I used 6 ghosts and it came out great ! Yes it is hot but the smoky garlic flavor reall pops. Thanks Mike looking forward to trying some more of your recipes as I have at least 100 Ghost Peppers and a huge crop of Habaneros . All grown in NYC by the way .
September 11, 2019 at 6:53 am
Thanks, Tommy! Glad to hear the crops are popping! Such a wonderful thing.
September 03, 2019 at 5:20 pm
September 03, 2019 at 10:11 pm
That would be outstanding, and I would be super jealous because I would want some!!!
July 13, 2019 at 5:20 am
Hi Mike. I have loads of frozen Naga morich peppers from last year's harvest. This sauce seems like a good way of using them up. Do you think it is ok for me to roast peppers that have been frozen?
July 13, 2019 at 1:05 pm
Andrea, yes, you can roast those. Just make sure the pods are dried as much as possible after thawing. You can also pan cook them. Let me know how it turns out!
Curt Jones says
July 02, 2019 at 6:59 am
I want to produce this sauce in large quantity for bottling and selling in my small local shop.
To increase the volume do I just do a multiplication of all ingredients? I am looking at making 5 ltr (+-34 US Fluid Ounces) for bottling in 250ml bottles (+-8 Ounces)
July 02, 2019 at 7:48 am
Curt, yes, just multiply the ingredients to scale up. You might start with a smaller batch to test, then increase as needed. Let me know how it turns out for you.
May 21, 2019 at 1:55 am
May 21, 2019 at 6:07 am
Great, Kevin! Sounds awesome.
April 25, 2019 at 3:06 am
Tried this with Carolina reapers and birds eye chilies it’s amazing
April 25, 2019 at 6:07 am
Jerry Johnson says
November 22, 2018 at 3:35 am
November 22, 2018 at 8:46 am
That's great, Jerry! Thanks for stopping in!
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[October 16, 2023] AP: Pepper X marks the spot as South Carolina pepper expert scorches his own Guinness Book heat record
- Thread starter MDCrabCakeFan86
- Start date Yesterday at 3:20 PM
What year is this.
- Yesterday at 7:16 PM
nihilence said: It's been in the last dab for awhile. I guess they kept the code name. Click to expand... Click to shrink...
- Yesterday at 7:50 PM
Which has escalated faster, the hotness of peppers or the potency of weed? I will never know because either one would kill me.
- Yesterday at 8:00 PM
Version 3.0 said: Which has escalated faster, the hotness of peppers or the potency of weed? I will never know because either one would kill me. Click to expand... Click to shrink...
- Yesterday at 8:11 PM
plagiarize said: Oh, I see you haven't tasted pepper X. It's quite tasty. Click to expand... Click to shrink...
Ambient80 said: There actually is quite a bit of flavor, it’s pretty good. Click to expand... Click to shrink...
Whales said: usually those peppers actually taste pretty nice. Click to expand... Click to shrink...
- Yesterday at 8:17 PM
Skunk said: I mean, I have a reasonably high spice tolerance, and I get the extreme pepper thing for novelty value or what not. What I don’t get is when people do those challenges, like, the human body is capable of spitting food out. Why swallow and take the additional intestinal distress? I’ve had quote unquote “normal” hot food (hottest level restaurant wings/hot ethnic food/processed “ghost pepper” stuff/Da Bomb sauce) that wasn’t too much for my palette, but introduced my ass to the concept that some foods while delicious aren’t worth the ferocious screaming deathshits that follow. Can’t imagine what follows eating a whole reaper pepper if some of the things I’ve had did that. Click to expand... Click to shrink...
- Yesterday at 9:33 PM
Why the fuck is my stomach bubbling from me just looking at it??
- Yesterday at 9:36 PM
LOL at Chili Klaus... "You invented this?" "Yes." "Why?"
- Yesterday at 9:41 PM
Friend gave me a Carolina Reaper once and it was okay. Would try this.
- Yesterday at 10:10 PM
Sinistar said: In the posted video, all four people try it and the only two flavors anyone mentions are "oak" and "pencil". I think I'm ok not experiencing that flavor profile. jake_gyllenhaal_nah.gif Click to expand... Click to shrink...
- Yesterday at 10:25 PM
The Last Dab: Apollo | Hot Ones Hot Sauce | HEATONIST
- Today at 7:31 AM
I bought the first pepper X sauce they had on Hot Ones. I didn’t finish the bottle in 5+ years and ended up throwing it out. But I gotta say, while it was difficult to dose appropriately, when I did it tasted really good.
- Today at 8:52 AM
NHarmonic. said: How do they even measure Scoville? is it capsaicin concentration? Click to expand... Click to shrink...
- Today at 9:53 AM
Canyon said: Is this a masculinity thing? Click to expand... Click to shrink...
- Today at 10:06 AM
I don't particularly care for it, but why the hostility? It's basically an extreme sport, people do it for the adrenaline rush. And I'd say it's probably safer than many of those.
Popeyes Teams Up With TRUFF For A Fancier Spicy Chicken Sandwich
Are you hungry for a spicy — and fancy — chicken sandwich? If so, your appetite will be satisfied with this culinary collaboration between Popeyes and TRUFF. The fried chicken fast-food chain and the truffle hot sauce brand have just introduced the Spicy TRUFF Chicken Sandwich at select Popeyes restaurants nationwide for a limited time. This chicken sandwich costs around $5.99, but prices vary by location.
"Both Popeyes and TRUFF have reimagined our industries, and now we are coming together to challenge the status quo on the concept of 'fancy food,' but for every day," Sami Siddiqui, President of Popeyes, said in a press release on October 17.
The secret ingredient to this mouthwatering chicken sandwich is TRUFF's award-winning spicy mayonnaise that has flavors of red jalapeños and black winter truffle . It's smeared on a brioche bun with fried chicken breast and pickles nestled in between. You can order the Spicy TRUFF Chicken Sandwich in participating restaurants and online via its app.
Popeye's spicy and fancy menu items
We think the best part about this collaboration is that you can add the spicy truffle mayonnaise to basically any menu item you want, including the Blackened Chicken Sandwich and the Bacon & Cheese Chicken Sandwich. The restaurant created a "Build Your Own" menu with the mayonnaise on its website and app, which allows you to add the spicy truffle mayonnaise to items like cajun fries, macaroni and cheese , chicken tenders, and chicken nuggets for just $1.
In case you aren't familiar with TRUFF, the truffle hot sauce brand launched in 2017 with hot sauces infused with black or white truffle and became featured as one of Oprah's favorite things in 2018. Its product lineup now has other products like oils and pasta sauces.
If you can't make it to a Popeyes, or you can't get enough of the special mayonnaise, TRUFF sells its mayo and spicy mayo online starting at $24.99 for a two-pack. And if this spicy truffle sandwich and mayo aren't your thing, Popeyes currently has other featured menu items including ghost pepper chicken wings, Oreo cheesecake cups, and strawberry biscuits.
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Cajohns Lethal Ingestion Bhut Jolokia Hot Sauce
CaJohns Lethal Ingestion Bhut Jolokia Hot Sauce is made using the Jolokia chilli, Red Savina habanero chilli and Fatalii chilli, all making this one lethal concoction. This one of the hottest non-extract hot sauces, meaning it gets its heat from actual peppers and not just from extracting the peppers capsaicin.
Scoville Units: 1 million Scoville Heat Units Peppers: Jolokia chilli, Red Savina habanero chilli and Fatalii chilli
Melindas Green Sauce Review
Melindas Green Sauce is described right on its web page as, crafted by blending together a lot of good green stuff. And that it sure is. Its chock-full of green things from jalapeños to spinach and more. Theres a lot to take in on the flavor, but does the heat balance work? And is Melindas Green Sauce versatile in the kitchen or something more specialized? Lets review.
If you love herbaceous, vegetal green flavors and plenty of tang in your hot sauce, youll enjoy Melindas Green Sauce. It packs at most a low-medium heat, making it plenty eatable, too, for most. It can be used more like a spicy table sauce than a dash-at-a-time hot sauce.
Heat Level: Pros:
- The spinach green taste may not be for everyone
- Green tomato or tomatillo? Label inconsistency
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About Melindas Cayenne & Habanero Wing Sauce
Melindas philosophy of seasoning and spicing up your cooking strikes again with this Cayenne Pepper and Habanero Pepper Wing Condiment, bringing a spicy harmony to your chicken pieces, this sauce can just as easily be invited in a sandwich or in certain recipes, spicy whitout being extreme, it will delight lovers of taste and slightly adventurous children at the same time!
Water, White Vinegar, Cayenne Pepper Mash, Canola Vegetable Oil, Habanero Pepper Mash, Onion, Lime juice Salt, Garlic, Xanthan Gum, Natural Flavor . May Contains traces of tree nuts . This product is manufactured in a plant that process: eggs , soybeans , wheat .
Hot wings for everyone, we love it!
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The Last Dab Triple X 2000000+ Shus
Now this is how you do a super-spicy hot sauce. The Last Dab Triple X hot sauce is meant to be used, not just to be a novelty. The strong cumin-forward flavor is addictive, and can actually be paired well with foods. We have tasted it many times , and we now have more than one bottle in our current inventory.
This is the sweet spot if you love super-spicy food, though we have some other super-hot sauces we love equally. Simply put, kudos to Hot Ones and Smokin Ed Currie for crafting an insanely hot sauce that actually tastes great.
The Last Dab Triple X comes in at a whopping 2,000,000+ SHUs on the Scoville scale. This is thanks to the Pepper X Pepper variety bred by Ed Currie of the Puckerbutt Pepper Company. Hes the guy responsible for creating the Carolina Reaper pepper. You know, the hottest pepper on the planet. NBD.
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Mega Death Hot Sauce With Liquid Fury
If the whole Mega Death name wasnt enough, this hot sauce comes in a coffin with a skull keychain. The Mega Death Hot Sauce with Liquid Fury is made with Cayenne Chillies, Habanero Chillies and Pepper Extract. Molasses, Ginger and Guava mask the heat for a while, offering your tastebuds some joy before it destroys them.
Scoville Units: 550 thousand Scoville Heat Units Peppers: Cayenne chillies, Habanero chillies, Pepper extract
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Mad Dog 357 Gold Edition 1000000 Shus
Mad Dog is a spicy food phenomenon. Hailing from Massachusetts, David Ashley started creating his sauces and culinary horrors in 1991. You know youre dealing with fiercely spicy food when the company name alludes to a firearm .
The Gold Edition hot sauce comes with a replica shell, just for good measure. This sauce actually uses Mad Dogs own Plutonium No.9 Extract to pump additional heat into the sauce. As stated before, were not a fan of extract hot sauces.
However, unless youre using rare and difficult-to-source super-hot peppers as a primary ingredient, it will be hard to crack the 1M SHU mark without using pepper extract. Mad Dog has some of the hottest sauces on the market, but they also claim to have some flavor-first hot sauces with mild heat as well.
Mad Dog 357 Gold Edition touts a 1,000,000 SHU Scoville rating. This makes the sauce unbearably hot, created for those who love to chase the heat in every meal. This bottle could last a lifetime in our refrigerator without ever going empty.
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Q: Do Hot Sauces Expire
Consider this your annual reminder that most labels actually give best by dates, not expiration dates. So, the best by date might be in a year, but the real question is how quickly does it deteriorate after that? With most vinegar-based sauces the answer is: pretty slowly. Salt and vinegar are both preservatives, so those styles can probably go three or more years without changing too much. Fruit- or vegetable-based sauces, and especially ones without vinegar, probably last half that timeand need to be kept in the refrigerator. But the good news is that even if the sauce is no longer best, that will generally apply to things like color and flavor, rather than food safety.
Brooklyn Delhi Tomato Achaar
This is a chili sauce rather than a hot sauceso it has a thicker, jammier texture. But itll serve you just as well as any hot sauce on eggs, sandwiches, curries, and wherever you want some heat. In addition to spice it offers tangy sweetness from tamarind and savory depth from asafetida and fenugreek.
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Get Bitten Black Mamba 6 Hot Sauce
The Get Bitten Black Mamba 6 Hot Sauce is made with a select blend of chocolate habaneros and pure capsaicin extract. This deceiving mix looks like barbecue sauce, but this hot sauce will give you one hell of a burn. The Black Mamba 6 sauce is even hotter and evil than its predecessor, its mission is to bring pain, with a never-ending wave of venomous fire according to makers of the sauce.
Scoville Units: 6 million Scoville Heat Units Peppers: Chocolate habaneros
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Melinda’s Original Habanero Extra Hot Sauce 5oz
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Is Ghost Pepper Hotter Than Habanero
In 2007, the ghost pepper ranked as the the worlds hottest chili pepper. With a Scoville score of 1,041,427 SHU, it is about 400 times hotter than Tabasco sauce, about 200 times hotter than a jalapeño pepper, and about 6 times hotter than a habanero pepper.
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Melindas Original Habanero Pepper Sauce
Home cook and breadmaker Laura Wolfgang freely admitted to buying this hot sauce at the airport on a return trip from Mexicoeven though its pretty widely available in the States. Laura loves the mild heat and lovely flavor and doesnt care if you judge her for not coming home with something more esoteric.
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Hot Sauce Scoville Scale
The Hot Sauce Scoville Scale lists numerous hot sauces sorted by their pungency and their amount of capsaicin in Scoville Heat Units . A hot sauce, also known as chili pepper sauce is a spicy seasoning sauce made from chili peppers and other ingredients such as various fruit and vegetables, vinegar and spices. In addition to changing the degree of spiciness, hot sauce is also used to alter the actual taste of a dish. The production of hot sauces can be done by cooking, fermentation, but also by using only raw ingredients.
Topato Hot Sauce: 3000 Shu
Get ready, because from now on were going to be climbing the heat scale pretty fast.
Tapatío can be found in sizes ranging from individual packets to gallon-sized bottles and packs a pretty good punch at 3,000 SHU. Apparently Tapatío is a slang term for people from Guadalajara, which is where the founder is originally from.
This Mexican-style hot sauce was created in Vernon, California, and is pretty popular with people across the world who arent afraid of some heat. Although the brand was instantly popular in the Hispanic community, it didnt cross over and become a favorite in American households until the late 80s/early 90s.
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Secret Aardvark Habanero Hot Sauce
Billed as a Tex-Mex and Caribbean hybrid, this sauce has a base of habaneros and roasted tomatoes, but the flavor is rounded out with mustard, turmeric, spices, andI dont knowmagic? Advocates of the Aardvark say it goes well with anything: burgers, eggs, pizza, etc. Suzanne on Amazon called it Incredible! Really yummy, smokey, with a hint of citrus flavor. Made in Portland, Oregon, its become nearly as ubiquitous on restaurant tables there as ketchup.
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Cholula Hot Sauce 3600 Shus
Cholula is one of our favorite grocery store hot sauces for everyday use. The flavor is unlike anything else we have tried and the heat level is respectable. It is also affordable and has a rich history as part of a tequila chaser in Mexico.
The heat moves up a bit from Tabasco, meaning Cholula may be some peoples tipping point for heat. We like it hot, so this is nothing crazy for us PepperGeeks, but for a hot sauce you can pick up at Stop & Shop, Cholula has a decent bite.
Cholula brings a respectable heat at around 3,600 SHUs on the Scoville scale. For restaurant tabletop hot sauces, this is about as hot as youll see. However, were only just getting started with the limits of spice
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Melindas Creamy Style Ghost Pepper Wing Sauce And Condiment
3.3k Views 37 Votes
Melindas creamy style ghost pepper wing sauce is a delicious blend of ghost, cayenne, and habanero peppers. Melindas puts a heat level at 5 out of 5 on the label, so this is definitely for those of you who crave supery fiery wings. Heat and flavor mean everything in Melindas Kitchen. The Ghost Pepper Wing Sauce and Condiment is crafted to be a table sauce and a coating that blends pepper flavors to make the most irresistibly spicy and tangy sauce youve ever slathered on a chicken wing.
Melindas represents all of the women who have shared their passion for cooking and food and family. So let Melindas hot pepper sauces inspire you to get creative in the kitchen! With a dash here and a splash there, its easy to add a world of flavor to any meal. Creating a world-class hot sauce with four heat levels seems sufficient, but what is life without a little variety. Made in Colombia.
Scoville Heat Units : 50,000 250,000
- bhut jolokia pepper mash
- canola vegetable oil
Hottest Sauce In The Universe The 2nd Dimension
With 18.1 kgs of ghost pepper added to every batch, the Hottest Sauce in the Universe, The 2nd Dimension is not for the faint of hearted. So dont let the blue wax seal or the cool 90s inspired logo fool you, this is a hot sauce. While its not quite the hottest sauce in the universe or on this list, its fairly close as it is 700 times spicier than regular Tabasco.
Scoville Units: 3.5 million Scoville Heat Units Peppers: Ghost pepper
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How Long Will This Hot Sauce Keep
It should keep a few months easily in the fridge, or even longer. Its all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. I have not measured the ph of this sauce, but I wont have it around very long anyway. If youre concerned, add more vinegar to lower the ph.
The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today . I am a happy affiliate.
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