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Hot Sauce, Louisiana, ghost peppers, Naga viper, and Trinidad Moruga Scorpion

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BB73 said:
Please give us a review when you try #6, the Turmeric Bomb, or Chile Lengua de Fuego. I like the taste of Scotch Bonnet, but it also had a mash of Reaper and Scorpion to really add the fire.
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I had the Turmeric Bomb. It's pretty delicious if you like ginger and turmeric, which I do. I initially didn't think it was that hot, but the more I had the more it was heating up, not really shocking. It's basically the top of where I'd want the heat to be. Eating a plate of wings would probably be a poor decision.

That being said, it's going to be fucking awesome on some baked or grilled chicken. Pumped about it.

Right off the bat it's ginger. But the ginger quickly dissipates for the peppers. Then the turmeric takes over. It's a pretty interesting taste because the flavors seem to change so rapidly. I sound like a dork.

I'm also putting this Classic chili maple on damn near everything. I love it.
 
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DubCoffman62 said:
I've never wanted to eat hot peppers just because they're hot. It's the most absurd thing ever. But speaking of peppers adding flavor there's nothing more flavorful IMO that a poblano and it bring just a little heat but not so much you want to die.
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my youngest son is seemingly unfazed by heat.
he will voluntarily eat (or at least sample) the hottest sauces available when we go places.

but he will always comment on the flavor too.
if it doesn't have good flavor, he won't order it on his wings, etc.


I typically like to use poblanos instead of bell peppers in my Holy Trinity when cooking a Jambalaya or a Gumbo.
 
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Nutriaitch said:
my youngest son is seemingly unfazed by heat.
he will voluntarily eat (or at least sample) the hottest sauces available when we go places.

but he will always comment on the flavor too.
if it doesn't have good flavor, he won't order it on his wings, etc.


I typically like to use poblanos instead of bell peppers in my Holy Trinity when cooking a Jambalaya or a Gumbo.
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I like to roast and puree them and add them to soups and stews
 
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3074326 said:
The Classic (chili maple variety) is absolutely delicious. Not very hot at all, but very good. It's sweet and borderline BBQ saucey. But it's good. It has a little spice that builds over time, but it's really mild and kind of exactly what I want when I'm just eating chicken on the deck or something. I'm going to crush this bottle.
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Update: Half the bottle is gone already.

Keeping the rest sealed until I'm done drinking this bottle.

I did try Piko Riko. It's one of the higher rated ones from the box. It's probably my second least favorite. It's a strong bell pepper flavor and I'm not a huge fan of bell peppers. It's nice and smoky though. It's still solid, and folks who like bell peppers will probably love it. It's probably the most traditional wing sauce in the box so far.

@Charlie Weis and @Beano Cook, it all goes good on pizza!
 
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3074326 said:
Update: Half the bottle is gone already.

Keeping the rest sealed until I'm done drinking this bottle.

I did try Piko Riko. It's one of the higher rated ones from the box. It's probably my second least favorite. It's a strong bell pepper flavor and I'm not a huge fan of bell peppers. It's nice and smoky though. It's still solid, and folks who like bell peppers will probably love it. It's probably the most traditional wing sauce in the box so far.

@Charlie Weis and @Beano Cook, it all goes good on pizza!
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Everything goes good on pizza.
 
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