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535

Featured bottle is unopened - I assure you, it has not remained that way.

Tyring's Curse from Halogi Hot Sauce, LLC brings an interesting profile which is why I picked it up. It is a gingery/citrus profile, which isn't inherently bad, but does make it tough to pair. Roasted chicken will work well, fish (poached White fish perhaps),and this sauce would be killer on baja tacos - ginger/citrus on anything asian would be good, but I would much rather use my reaper sauce with 'prik nam pla' and call it a day. That said, the bottle does rate the sauce as: 4 [out of five] chile peppers, which would have one assume it's hot. I would rate this sauce at a 20k SHU with maybe a stretch to ~40K maxima.

Ingredients:

Yellow Bell Pepper; Red Onion; White Wine Vinegar; Baby Carrots; Orange Juice; Apple Cider Vinegar; Habanero Pepper; Ghost Pepper; Scorpion Pepper; Garlic; Ginger; Spices; Salt; and Cayenne Pepper

Another super clean ingredient list - but I wonder, with as mild as this sauce is with these particular peppers, did they use but one of each per batch; but I digress. The sauce does come with some quick mythos on the side for some background into the namesake and profile for the sauce, so that's neat (I assume its the color of the sauce that ties into the mythos and thus the namesake - that's the Nordic connection I can make). Overall, I am glad I tried it, but have no inclination to buy this flavor again, perhaps I will try another one of Halogis' flavors. I do not recommend this sauce unless a super-mild ginger sauce is what you're looking for.

I have one more R&D to present, and I saved the best for last.

Featured bottle is unopened - I assure you, it has not remained that way. Tyring's Curse from Halogi Hot Sauce, LLC brings an interesting profile which is why I picked it up. It is a gingery/citrus profile, which isn't inherently bad, but does make it tough to pair. Roasted chicken will work well, fish (poached White fish perhaps),and this sauce would be killer on baja tacos - ginger/citrus on anything asian would be good, but I would much rather use my reaper sauce with *'prik nam pla*' and call it a day. That said, the bottle does rate the sauce as: 4 [out of five] chile peppers, which would have one assume it's hot. I would rate this sauce at a 20k SHU with maybe a stretch to ~40K maxima. Ingredients: Yellow Bell Pepper; Red Onion; White Wine Vinegar; Baby Carrots; Orange Juice; Apple Cider Vinegar; Habanero Pepper; Ghost Pepper; Scorpion Pepper; Garlic; Ginger; Spices; Salt; and Cayenne Pepper Another super clean ingredient list - but I wonder, with as mild as this sauce is with these particular peppers, did they use but one of each per batch; but I digress. The sauce does come with some quick mythos on the side for some background into the namesake and profile for the sauce, so that's neat (I assume its the color of the sauce that ties into the mythos and thus the namesake - that's the Nordic connection I can make). Overall, I am glad I tried it, but have no inclination to buy this flavor again, perhaps I will try another one of Halogis' flavors. I do not recommend this sauce unless a super-mild ginger sauce is what you're looking for. I have one more R&D to present, and I saved the best for last.

(post is archived)

[–] • 1 pt

I got a ghost pepper sauce from Melina somthing. Is good af. Put it on everything. Nice smoke flavor to it and not overwhelming

[–] • 0 pt

You generally have to order properly spicy shit online instead of in a US store. Like it's different concepts of spicy. I will say tho that ghost pepper chicken noodle campbell's made is something else. Eats like ur inflicting organ damage on yourself lol. Worst part happens at the toilet.

[–] • 0 pt (edited )

Fair, though I don't entirely agree - it all depends if I am buying a brand I am familiar with from the store (Puckerbutt typically). Trouble is, many places depend on extract (oil) to make their sauce hot since many of the ingredients are even a pasteurization process with destroy the heat. I typically refuse to buy a sauce that contains extract and I will never use it in my sauces - I depend on the pepper to speak for it with complimentary ingredients - if I need more heat, I will make fresh powder from whatever I have (typically reaper). I do add my own reaper mash to our gumbo, pho ga, barbacoa, and a few others and it is right up there with Puckerbutt's Gator, Reaper Squeezin's, to name a couple. haven't presented my Reaper Mash yet, I have one more bottle left (out of 5) I bottled 2 years ago - that I would rate at at least 1M SHU.

Interesting on the soup - try your ghost in [homemade] pho ga and it will be a whole new experience. I no longer have issues after eating superhots when it comes to the 'after party' hahaha

what online resources do you suggest?

[–] • 1 pt

I only think in ground red pepper versus jalapeno, versus habanero... skip some jews... then carolina reaper versus pepper x. I've never fucked around and found out w/ pepper x yet. I can tell you even a tiny half shake of the reaper in a bowl of chili has me sweating more than 8 full shakes of red pepper in the same bowl.

[–] • 0 pt

totally. when I mix a 1/4 cup of sauce in a bowl of wings I know the top of my head will look like the skin of a tent in a rainstorm - great feeling. I have only gotten as far as 3 sauces made with Pepper X and it is a great tasting pepper. Ed Curry has not yet, and may not release the seeds commercially, but if he does I know I will be growing them. Until then, I have had some success albeit not very much with growing Dragon's Breath which unofficially beat the reaper by about 500k SHU - I have two jars soaking right now, a little over a year age for both.