[CH] TRULY HOT sauce recommendations??? [long reply]

Frank J. Hashek (pepperking@mindspring.com)
Sat, 21 Mar 1998 11:37:42 -0500 

>--snipped, with replies interspersed--<

>Reply-To: "Brad Charbonneau" <nz1y@hotmail.com>
>
>Hi Folks,
>    I have recently taken an interest in hot stuff.  I made my own hot 
>sauce which is loaded with habaneros (40 habaneros and 6oz of hab powder 
>for an 80 oz batch). 

Saved your recipe, and will make it this summer, thanx:-)

 >However, I want to find a commercially 
>available hot sauce, for variety, that is TRULY HOT.   How is >Dave's, or
Endorphin Rush?  


Personally, I do not like the extract based sauces.  The heat based
extraction process, and oil based product resulting account for a distinct
flavor.  Contrary to the observations of the non C-H folk, my taste buds
are not fried.  I can taste even small amounts of extract.  Previous
descriptions of the taste being like an old rubber boot, or "cat flambe"
are accurate.  
	At the 1997 Fiery Foods Show, a vendor asked me to try a medium sauce.  I
tasted the extract, and told him so.  He asked how I could tell, and I
explained diplomatically.  I actually felt he did not belong in the hot
sauce business if he did not know.
	Several people have posted alcohol based extraction methods in the past,
which should give a better flavor.  Perhaps you could search the archives,
or ask that they post it again.

 

>I want only something very hot, because if a sauce is too mild, i end up 
>using so much of it that I no longer taste the food i am eating.  
>
>Brad

I strongly endorse either Calvin's powder (a little less heat with a
delicate balance of flavor, good on fish or fruit) and Jim Campbell's Red
Savina powder (all the heat a C-H could want).  The Red Savina sprinkled on
food adds plenty heat and does not obscure delicate flavors.
	With sauces, there are processing/settling problems that some producers
tell me is why they can't put more peppers in their sauce.  Also, an acid
balance usually must be maintained to avoid the use of preservatives.  This
means the use of vinegar, accounting for the "hot suace dinner" taste
you've been getting.

If you are in copious amounts, it may be best to grow, dry and grind your
own.  It is the best way to pay homage to El Grande.

Running on Chile power, Frank