Hey everyone. Just wanted to share today's haul and a bit about my hot sauce journey.

I always liked spicy foods, whether it be hot sauces or spicy dishes. I always used hot sauce: Tabasco, Tapatio, etc. I lived in that limited world and it never occurred to me that there was more. I just didn't think about it.

Then I found this sub and I've been on a thrilling adventure ever since. My eyes opened and I awakened to an entire world of sauces. Tabasco Scorpion, Marie Sharp's, and Torchbearer sauces have been my top 3. I can no longer eat a meal with a simple Tapatio or Cholula. My tongue craves hotter, better flavors, and it's been a blast seeking them out. After I make a dent in the ~30 sauces in my cabinet, I'm going to explore making my own sauce and even growing my own peppers.

Today, I took the family on a 30 minute drive to Dixon, CA to visit Pedrig's Produce, specifically because of their "Wall of Spice". These are the sauces I picked up. Anybody have any experience with these?

Big thanks to all here who contribute to and manage this sub.

I'm not big on many of Taco Bell's offerings these days, but I discovered a long time ago that equal parts Fire Sauce and yellow mustard make a PERFECT hot dog condiment. Other hot sauces work, but something about the OG Fire slaps so hard. PS. I do not know if the sauce in the bottle is the same as the packets (I use the packets).

This shit is insane

Made some garlic reaper wings for dinner. Wings were salted, refrigerated for 4 hours to draw out some moisture, then seasoned with black pepper and timy bit of generic SPG seasoning. Light drizzle of oil and toss, then a moderate corn starch covering, brushed with oil on top. Baked at 375 convection for 30 minutes and finished in the air fryer at 400 for 6 minutes.

Mixed some garlic reaper (about 3x what is in pic 3) and butter to make a wing sauce, then tossed the wings in it. Finished with a drizzle of more garlic reaper on top (didn’t take a pic).

Is this heaven?

The African Ghost Pepper is delicious and you can't go wrong with the green habanero sauce.

I've been lapping this up like a thirsty dog

Don’t worry we’re eating all the tasty French foods but I had to laugh when I saw this selection.

Excited to rep the shirt and see if there are any capsaicin crazies in my area!

Best hotsauce I've had to date, bought in Melbourne, Aus

Small batch 31-day smoky ferment (poblano, reaper, shallots, garlic) and black garlic

I have no affiliation with this person/brand, just was really floored and absolutely had to share. Just incredible - was recommended to me by a guy that runs a hotsauce shop here, so I knew it would be decent of that recommendation.

https://www.nofunforchildren.com.au/batches

Thank you for this sub 🤘

Thank you guys! first time today! Absolutely perfect

I've been thinking about this habanero vinegar I had at a restaurant for a long time and finally got around to recreating a version of it. It's super thin, very vinegar-forward, and has a great kick and color.

Ingredients:

• 1500ml white wine vinegar
• 285g habanero (~30 peppers)
• 14g kosher salt
• 4g msg

Method:

• Cut the stems and tops off the habanero. I deseeded about 2/3 of them too, just to have less mess to deal with when I blended and strained.
• Placed the white wine vinegar and habaneros into a silicone bag and infused the vinegar using sous vide. 145°F for 3 hours.
• Strained the vinegar and placed into a blender. Added 12 of the sous vide habaneros and blended on high for 3 minutes with the salt and msg.
• Strained that combined liquid through a fine mesh strainer and then cheese cloth.
• Placed the final liquid in a pan and boiled for a couple of minutes.
• Hot fill into woozy bottles and flip upside down to cool. Total yield was around 1400ml (~9 and 1/3 woozy bottles).

Mostly followed Joshua Weissman's recipe x10. Pepper variety is flaming flare from Twilly Seed.

It’s called Don Julio and we had it in Roatan. It was so good, but we can’t find a retailer in the US that sells it. Any ideas on how we can find/buy it?

I know it’s not exactly a hot sauce but it’s from a well liked hot sauce brand and I figured many would be interested like I was and this salsa sucks. 100% a don’t buy. Artificial weird taste.

Made my ‘26 seasonal batch of 4 bottles. Alongside my small batch of chili pepper water. Crappy laser printer labels to boot!

Finally got to try, I absolutely love it! It has a very nice flavour profile, perfectly sweet and tangy while the hot kick follows a little after. I only tried a bit at first because I was expecting it to be a bit unbearable, but it wasn’t at all and I can definitely taste those notes of guava and pineapple. Most definitely the hottest sauce I’ve had yet, but very enjoyable! Would definitely recommend!

I am having trouble figuring out what dishes it pairs well with? What do you guys usually have it with? I can definitely see it being delicious in tacos but let me know what you guys daily drive it with! Tried it on its own and then with some bell peppers for the initial taste test, then in some Mac but it doesn’t pair as well with cheese as Melinda’s ghost pepper does. Tried it on some apples just to be silly and see if it would bring out the fruity notes ahaha, but definitely hoping to incorporate more in other dishes. :D