Rival Hot Sauce Makers in a Duel for Attention

New York Times ^ | January 29, 2012 | STUART ELLIOTT

[MamaDearest]

I bought some of the new Tobasco, but haven’t opened the bottle yet.

[Oshkalaboomboom]

If you read the ingredient list on sauces like Insanity you will see that they are nothing more than concentrated pepper extract, basically a chemical brew and not a genuine hot sauce. I grow my own Tabascos, Habaneros and the hottest of them all, Ghost Chiles:

The most common way I use them is to dry them out, grind them into powder and use the powder to spice up our cooking. Here is a side by side comparison of the three peppers so you can see the difference:

This summer I will be adding Datil peppers to my repetoire. I have a plant growing indoors now and a dozen seeds that I will try to germinate in the springtime. It's an addicting hobby.

[SWAMPSNIPER]

This fiery sauce feature the rare and elusive datil pepper, grown in St. Augustine, FL. Hailed as one of the most potent peppers on the planet, the datil is expertly blended with carrots, mangoes and garlic to create a sauce that packs serious flavor and heat. Sprinkle Devil Drops on most any dish for some authentic Florida fire!

[factoryrat]

You’re serious? That stuff is like drinking gasoline with a lit match chaser.

[manic4organic]

I just got back from ZestFest in Irving, TX. I’d be hard pressed to pick one from this spicy food extravaganza. I bought about nine different varieties today.

[Pox]

Just last Sunday I started attempting to germinate 50 Bhut Jolokia seeds. I can't seem to keep the temp under 93-95 with my heating pad during the day (I turn the heating pad off at night) and I'm considering poking holes in the cover of the little plastic “green house” starter I'm using to get the temp between 80-85.

I should know in a week or two if I'm going to have any luck. If I don't have anything after three more weeks I'm going to order more seeds and try again at a little lower temp if I can figure out a better way.

[Pox]

Good Stuff. I have a bottle of that, a bottle of Dave’s Gourmet Ghost Chili, and a bottle of 357 Mad Dog.

All three are pretty much more or less about the same taste wise, but just a little dab will do ya. :)

[Liberty Valance]

Cholula

[SoothingDave]

Screw you all, I’m actually in Tabasco right now.

http://en.wikipedia.org/wiki/Tabasco

[The Cajun]

Right about Crystal, if I could buy it by the gallon, I would.
Doesn't overpower and tastes great.

[Washi]

Absolutely!

You must be from the central coast of California.

I first had that sauce when I was stationed at Camp Roberts. Later, when I lived in Okinawa, Japan, I contacted the owner of the company that made Pepper Plant, and had it shipped to me by the case.

Since that time, (and since nobody local sells Pepper Plant) I've developed my own recipe that is very close to Pepper Plant.

[nickcarraway]

Say hello to Frank for us.

[Liberty Valance]

[Ackackadack]

Tapatio on scrambled eggs. Can I get a witness?

[2nd Bn, 11th Mar]

I have to mention my favorite, Marie Sharp’s Fiery Hot Habanero Sauce. Eggs are not the same without it. Great flavor, not just heat. Made in Belize.

[Oshkalaboomboom]

Just last Sunday I started attempting to germinate 50 Bhut Jolokia seeds. I can't seem to keep the temp under 93-95 with my heating pad during the day (I turn the heating pad off at night) and I'm considering poking holes in the cover of the little plastic “green house” starter I'm using to get the temp between 80-85.

Put them in the oven with just the light on. That will give you a good temperature. You can also try putting a few in a thermos of water that has been heated to 110 degrees and leave them in it overnight to soften them up. Nowadays I just put 4 seeds in a pot, leave it out on the deck, water it then transplant seedlings when they pop up. I have 8 or 9 Ghost plants indoors now, anywhere from just popped up before the weather turned cool to 3 years old.

If you can't get your seeds to germinate don't buy more. Send me an address and I'll mail you some for free.

[freebird5850]

Tiger Sauce is great to marinate with or put on bbq’ oysters ont eh half shell.

[freebird5850]

ont eh = on the

[Chode]

never thought of a marinate but sounds good too

i like it on almost anything cause it's not too hot and has just a touch of sweet...

[PapaBear3625]

I like Frank’s. I put that $#!^ on everything!

My daughter does also. She uses it like normal people use ketchup.