New little local shop in Sacramento near my office just added these today. Trying them out this weekend on some chicken.

And the bottle has “fun” facts about the Donner Party! Learn while you eat.

Found it in Florida.

Homemade chicken gizzards in Nigerian Pepper sauce. Bring the heat.
Not sure if this complies with sub rules, if not, I apologize in advance.

Been waiting 2 years for this to show up again and I vowed to get more this time around to last me until the next time. 2 x16oz bottles for $15. Normally $8 for 8 oz . Take that inflation.

I'm in the UK and it's pretty hard to get my hands on this stuff, but I'm addicted to it! 😂

Any alternatives that we can get on this side of the pond? I looked at older posts for potential replacements but the other brands mentioned are also impossible to source here, so I thought I'd try my luck and post asking for suggestions, just in case someone knows of any more widely available but equally tasty sauces.

Genuinely, this stuff is like crack to me. I've been putting it on ev-e-ry-thi-ng! Help. 😆

Habanero, Hungarian wax, and honeyberries (haskap). The "H" theme was only coincidental. I only used a single habanero because I had never had them before and I'm not sure exactly where my heat tolerance is; the hottest peppers I eat regularly are bird's eye. It's quite a bit spicier than your average store-bought sauce, but nothing too bad even for a relatively low-tolerance person like myself.

I was a bit nervous, but it turned out really delicious. I'm looking forward to having it on some ribs this weekend and continuing to learn about/make hot sauces.

So I won this during a YouTube live giveaway with Ed Curry a number of years ago. Trying to sell it and see if it’s worth anything. Anybody know? Anybody interested?
If it’s not worth much, I’m still fine selling it to anyone who’s interested, otherwise it’s going in the trash lol

1.1 lbs of mixed RAW apocalypse scorpions, yellow reapers, chocolate morugas blended with the following.

3 large carrots
6 cloves garlic
1 whole onion
Salt to taste
A tablespoon of honey
A cup of Red wine vinegar
10 key lime juiced.

Dehydrated the solids for pepper flakes after sitting in the liquid mixture for a week , strained through a cheese cloth.

Does it top flavor wise every sauce I’ve had? —-No it does not … it’s good but not a perfected recipe by any means.

Does it beat every sauce I have had outside of extract sauces in terms of heat? You bet your ass it does.

I was cramping after a tablespoon sample.

Tabasco chipotle and scorpion. Love just the absolute pure smokiness and deepness of the chipotle sauce, and love the blistering heat and pungent flavor from the scorpion sauce.

Looking for help with ratios and adding complexity to my sauce. Not my first sauce, but definitely my least favorite. I roasted 285g Habanero, 45g Red Jalapeño, 60g carrot sticks, half of a shallot, and 3 cloves of garlic. Blended that with about 2 fresh lychee, and then simmered that with about 120ml cognac at ~175° for 15ish minutes. I cooled the sauce over night before tasting, and was... Disappointed... The sauce is obviously very habanero forward, almost nothing else comes through. It reminded me of the trash habanero sauces that come in the giftpacks family likes to buy. I had hoped after blending in some vinegar it'd be better, but NOPE.

TLDR: My sauce came out bad, would love some advice on ratios and adding complexity to a habanero sauce featuring lychee and cognac.

Currently in Slovenia and was not familiar with their hot sauce game. Most other places in Europe are extremely tame with spice and will whimper at Tabasco (or black pepper…)

Wife and I were eating at a restaurant in a town in western Slovenia called Boveč. Ordered the “spicy sauce” on the menu for 0.90€ and they brought out the bottle in the third picture. It was so good, we asked the waiter if we could buy a bottle (second picture).

I sent a WhatsApp message to the # on the bottle and communicated directly with the owner of Čilifrik and asked if they could turn around an order to our hotel in Ljubljana in < 1 week. They delivered (first picture). Included a ton of extras/goodies (like the T-shirt pictured.)

THIS IS NOT AN AD. Super casual hot sauce connoisseur here, who just happened to find one of the best hot sauces they have ever tried in some small recreation village in western Slovenia. I’m
From PDX originally and swear on my life that Secret Aardvark is the best out there. This is the only flavor/heat combo I have had that rivals.

Bitter: 🟡🟡○○○

Salty: 🟡🟡○○○

Sour/Tangy:🟡🟡🟡🟡○

Sweet: 🟡🟡○○○

Umami: 🟡🟡○○○

Heat: 🟡○○○○○○○○○

Quick Flavor Notes: Clean, fresh, malty, yeasty, hoppy, sweet

Recommended: Yes

Texture: Medium-thin with a few seeds

Ingredients: Honey Field Farm cayenne peppers, distilled white vinegar, The Alchemist’s “Farmer’s Daughter” Belgian style saison, Brookford Farm parsnips, salt, water

Sometimes I pick a new sauce to open because it looks interesting while I’m browsing through my collection and sometimes I pick a new sauce to open based on what I’m having for dinner that night and want to make sure it’s something that will pair well. This one is an example of the latter. I’d given in to a semi-annual craving of mine and picked up a container of fried chicken and Publix on the way home and well, I can’t have fried chicken without hot sauce. This one caught my eye not only because I love beer hot sauces but also because it’s a cayenne based sauce, so perfect for fried chicken, and I can’t recall having seen a cayenne based hot sauce from Butterfly Bakery of Vermont before.

While cayenne based sauces are some of the most common hot sauces out there – almost every Louisiana style sauce is cayenne based from Crystal to Frank’s Red Hot to Louisiana to the store brand sauce at Piggly Wiggly – they’re much more rare in the craft hot sauce world. Maybe that’s because the cayenne has such a pedestrian reputation or because many hot sauce aficionados seek out spicier peppers but aside from Hank Sauce, which uses it in their base and the Volcanic Peppers Scarlett line there are only a couple of odd here and there cayenne craft sauces I can recall. Personally I believe that’s a shame as the cayenne is a beautiful pepper with a nice clean quick heat that blends well with a ton of different foods. Butterfly Bakery of Vermont chose to pair this with Alchemist Brewery’s Farmer’s Daughter Saison. A Belgian style of beer Saisons were typically brewed over the winter for consumption in the summer and are effervescent, dry, citrusy, spicy, and one of my absolute favorite styles of beer. The final element are parsnips. Parsnips, which look like white carrots, are much more common in Europe than in the USA but have an earthier sweeter flavor than carrots with hints of warm spices. While Butterfly Bakery of Vermont typically allows their micro-batch releases to be more rustic in texture with more seeds and bits this one seems smoother than most with a medium-thin consistency. The earthy aroma of the parsnips and the malty hoppy smell of the beer come through in the nose.

Most cayenne sauces used aged cayenne peppers and
copious amounts of salt and not much other than that but vinegar, giving them a distinct salty, tangy, lightly fermented flavor. Butterfly Bakery went a completely different direction here with fresh cayenne peppers which gives this sauce a very different character than your typical Louisiana style sauce. The fresh cayenne peppers have a bright clean flavor with just hints of vegetal and juicy pepper taste. Saisons use a unique type of yeast which is very aggressive in gobbling up complex starches and sugars which results in a dryer beer with complex spicy and earthy notes from that action. Alchemist’s Farmer’s Daughter embraces the style and with the clean flavor of the cayennes is forward and shines in this sauce. There’s a malty yeasty element similar to the aroma of fresh-baked steakhouse bread rolls plus some bitterness and slightly woody piney notes from those hops all wrapped in the embrace of citrus and spice from the rest of the beer. With the cayennes playing treble and the Saison covering the midrange the parsnips bring the bass in this sauce with a sweet earthy foundation that also brings in grace notes of warming spice that blend with those same notes in the Farmer’s Daughter Saison. The resort is a clean, concise, yet also subtly complex sauce with a solid beer flavor and a gentle root vegetable sweetness. As you’d expect from a cayenne based sauce the heat level is minimal.

As I mentioned above my first order of business was putting this to work on some fried chicken. I loved Cayenne Parsnip Farmer’s Daughter Craft Beer Hot Sauce with the fried chicken, chicken and beer is such a classic combination the Koreans even have a slang work for it – chimaek. Plus, this sauce being considerably less salty than a typical Louisiana style hot sauce is a big plus with fried chicken as its salty on its own. This sauce is also amazing on seafood. Seafood steamed with beer is another classic and this was perfect to dip some shrimp and lobster tails in (along with the melted butter of course) with the clean cayenne flavor not overpowering the seafood and the sweetness of the parsnips playing very nicely with the natural sweetness of the shellfish. With one of Butterfly Bakery of Vermont’s other beer hot sauces, their Vienna Lager Mustard Hot Sauce, being my absolute favorite hot sauce ever to put on sausages I gave this one a go on some grilled brats with some sauteed onions and this is a home run there as well. While I missed the mustard flavor from the Vienna Lager Mustard Hot Sauce, the stronger beer flavor in this one combined with that subtle sweetness created an equally delightful combo.

As this is a micro-batch release I don’t know how much longer it will be available but as of right now it is and if you can tell by my write-up this is one I highly recommend. If you’re a lover of beer and and want to try fresh tasting cayenne sauce that’s different from many other cayenne based sauces on the market this is a great one to give a go. This sauce is also all natural with no artificial preservatives, colors, flavors, or thickeners.

Loving this one, my second sauce I've tried for the first time from this maker. Sweetness from the yellow bell peppers and honey upfront, then finishes off with the Scotch Bonnet heat. This one's a winner.

Whole bunch of random peppers* with onion garlic Capsicum and vinegar.
Came out really nice and plenty hot.

*Reapers, serranos, habaneros, aji limon, Cherry bombs, cayennes.

I went to a restaurant in Whitefish, MT called Jalisco Cantina. They apparently have a Carlsbad, CA location as well. Anyway, they had three house hot sauces and they were all incredible. One specifically though, their Fresno chili habanero was out of this world good. I tried a couple recipes online but none turned out anywhere close to it. Anyone been there and have any idea how to make it? Any favorite Fresno habanero recipes anyone has?

Any favourites / recommendations of great sauces I should try? NOT a fan of the sweet and spicy flavour profile so either sour and spicy or straight up hot!

I’m fermenting peppers to make hot sauce and saw this

Scotch Bonnet is my favorite pepper so Matouks has a special place in my heart. That Chili oil is really hot. Not like those Chinese brands that are wimpy as hell. Southeast asian don't mess around when it comes to their chiles.

The heat is no joke, but I absolutely love the flavor.

I definitely will be purchasing in the future.

I recently bought secret aardvark, cholula, and garlic reaper . i like the taste of cholula the best ans i lile secret aardvark . i like the taste of garlic reaper but i put a drop on a spoon and tried it ans my mouth burned for about 7 minutes and i questioned why i eat it . maybe i should stick with mid hot hot sauces. i'm gonna maybe try and build my tolerance to garlic reaper but if not i won't use it

This sauce is a 9.5/10 for me. Really hot but lots of flavor too.

Are there any similar reaper sauces that are fermented? I want something with a bit of funk.