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Alrighty - it's R&D time here for me - made a trip to a huge international market - Jungle Jim's to see what was what. El Yucateca is one of my go-to's for a sauce that I don't make. This one is pretty good and a decent heat though I wouldn't call it hot, but it is spicy. It was a wonderful addition to a batch of Carnitas (pic8.co) I made a bit ago (I'll make a different post), and was pretty good with fried chicken. I would wager this would be a killer sauce on enchiladas, as well. Maybe 200k-250k SHU (edit: it's a builder so as you go, I would say it could be closer to 350k)

Ingredients:

Water; Habanero Peppers; Tomato Paste; Sugar Cane; Salt; Natural Ghost Pepper Extract; Spices and Coloring (Paprika); Acetic Acid (pH conrtol); Lemon Juice; Xantham Gum; Gellan Gum (stabilizer); Natural Flavoring (carmelized onion); and Soduium Benzoate (preservative).

There are a few things in here that I do not add (extract, acetic acid, xantham, gellan, or benzoate), but then again, I only stick with making gourmet small-batch - no production bullshit to consider).

Now, on to the other featured bottle - a newer release from Da Bomb:

I don't have a write-up for this one. I threw this bottle out after my first go with it. Da Bomb is just bitter - all of it. Don't bother with any of it unless you're going to use it as addition to another sauce.

Alrighty - it's R&D time here for me - made a trip to a huge international market - Jungle Jim's to see what was what. El Yucateca is one of my go-to's for a sauce that I don't make. This one is pretty good and a decent heat though I wouldn't call it hot, but it is spicy. It was a wonderful addition to a batch of [Carnitas](https://pic8.co/sh/3tIsIS.jpg) I made a bit ago (I'll make a different post), and was pretty good with fried chicken. I would wager this would be a killer sauce on enchiladas, as well. Maybe 200k-250k SHU (edit: it's a builder so as you go, I would say it could be closer to 350k) Ingredients: Water; Habanero Peppers; Tomato Paste; Sugar Cane; Salt; Natural Ghost Pepper Extract; Spices and Coloring (Paprika); Acetic Acid (pH conrtol); Lemon Juice; Xantham Gum; Gellan Gum (stabilizer); Natural Flavoring (carmelized onion); and Soduium Benzoate (preservative). There are a few things in here that I do not add (extract, acetic acid, xantham, gellan, or benzoate), but then again, I only stick with making gourmet small-batch - no production bullshit to consider). Now, on to the other featured bottle - a newer release from Da Bomb: I don't have a write-up for this one. I threw this bottle out after my first go with it. Da Bomb is just bitter - all of it. Don't bother with any of it unless you're going to use it as addition to another sauce.

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[–] • 2 pts

I've been told by MANY that da Bomb is hot but it tastes like crap. I'm interested in what you think.

[–] • 4 pts

so far, I have tried 3 of their sauces: Ghost Pepper Hot Sauce, Beyond Insanity, and Ground Zero - Ground Zero being the hottest of these three. I have tried all three on their own and all three were terrible - bitter and really no flavor. Hot yes, but that is mostly due to their use of extract rather than the merit of the pepper. Not bad if you're going to sue these in another sauce - for example, I have used the ghost pepper sauce in barbacoa, same with ground zero - and the output was good - smoky, hot, but not worth it in my opinion - the sauce should be outstanding on it's own and thus compliment a dish rather than just be some additional thought to achieve an end result. I will not buy Da Bomb again. This is however an impetus to making my own smoked sauce this year. I smoke many of my peppers anyways - stay tuned.

[–] • 1 pt

I had the Da Bomb before and remember I didn't care for it. It was long enough ago I don't recall what exactly I didn't like.