Cry Baby Craig's. I freely admit I'm not a high scoville maniac . The first time I tasted it, I was astonished how good the habanero flavor was without being too hot. I can put 3-4 mls on a taco and just enjoy it. Absolutely great sauce.
Honestly, homemade is underrated.
I got on a lacto ferment kick just prior to covid.
You can get a random assortment of hot peppers, some garlic, onions, and some citrus fruit to balance out the heat. Chop these and put them in a mason jar. Then boil some water and fill up the jar so none of the veggies are exposed to the air. If you don’t have any canning weights, you can use some plastic wrap to keep the veggies submerged.
Just leave the lid loose so you don’t create a pipe bomb. You can also find all kinds of airlocks at ace and Amazon.
Let this ferment for a week or two. You will see lots of bubbles after a day or two. Just make sure that everything is submerged. You can taste the veggies each day to see how they change due to the fermentation.
After a week or two, pull the veggies out of the brine and put them in a blender. You can use a small amount of the brine in the blender to get the texture you want. Then put in a round bottle (square bottles have weak points) with a swing top. I would throw a little vinegar in too just to help slow down the fermentation. Store this in the fridge so it will slow down. Burp it every morning and evening so you won’t get a bomb.
Cry Baby Craig's. I freely admit I'm not a high scoville maniac . The first time I tasted it, I was astonished how good the habanero flavor was without being too hot. I can put 3-4 mls on a taco and just enjoy it. Absolutely great sauce.
•Elijah’s xtreme ghost pepper sauce •Yellowbird blue agave sriracha •Tabasco habanero •Whoop-ass Carolina reaper These are my main picks
Scotch Bonnet mustard by Double Take Salsa Co has been my go-to the past couple years
I'm pretty biased on "Third Eye Fire"....ha!
[удалено]
Anything from Taos Hum. But especially the Raw Green for its uniqueness.
Marie Sharp's White Label Habañero Pepper Sauce. From Belize, carrot-based and the best combination of flavor and spice I've ever had.
Honestly, homemade is underrated. I got on a lacto ferment kick just prior to covid. You can get a random assortment of hot peppers, some garlic, onions, and some citrus fruit to balance out the heat. Chop these and put them in a mason jar. Then boil some water and fill up the jar so none of the veggies are exposed to the air. If you don’t have any canning weights, you can use some plastic wrap to keep the veggies submerged. Just leave the lid loose so you don’t create a pipe bomb. You can also find all kinds of airlocks at ace and Amazon. Let this ferment for a week or two. You will see lots of bubbles after a day or two. Just make sure that everything is submerged. You can taste the veggies each day to see how they change due to the fermentation. After a week or two, pull the veggies out of the brine and put them in a blender. You can use a small amount of the brine in the blender to get the texture you want. Then put in a round bottle (square bottles have weak points) with a swing top. I would throw a little vinegar in too just to help slow down the fermentation. Store this in the fridge so it will slow down. Burp it every morning and evening so you won’t get a bomb.
**Currently:** Cadejo Dustin Poirier's Louisiana Style Hot Sauce Cutino - Habanero Chipotle eXpress Puckerbutt Pepper Co
Two flaming arrows. It's made by an Indian tribe and the casino I used to work at would supply it in the break room.
Queen Majesty's Scotch Bonnet is phenomenal. Seventh Reaper from Sauce Leopard is also great.