HEVYDEVY FORUMS

What would be your favorite kind of pepper, sauce, etc? How hot do you like them? Do you even like them at all? Discuss your love/hate/ambivalence for the fruits here!

My favorites are red habaneros and bird's eye peppers (generally prefer Perri-Perri and Thai over other bird's eyes). I also love jolokias, but like habs, can only eat one pod at a time. I find cayennes and jalapeños overrated, and too easy to eat. Still, red jalapeños and chipotles do have an extra kick and flavor to them I like. As for sauces, I prefer the ones without added pepper extract; sure it adds to the heat, but it undermines the flavor in some cases.

I love spicy food, but I'm far from an enthusiast...that's my dad.

My favorite decently spicy pepper is good ole jalapenos. Less spicy one would be banana peppers.

And I agree on the pepper sauce part. The extracts are just for heat and do completely diminish the flavor side of it.

i was lucky enough to work in a hot sauce store for a good year and a half ('til they switched owners and tossed me out), so i've become a bit obsessive on the hot sauce topic, hence why i've dragged myself out of lurking.

Really, i'm a sucker for any type of habanero, with the almighty Red Savina being my favorite, both taste-and-heat-wise. i used to love Scotch Bonnet peppers, but after a nasty run-in with a Scotch Bonnet sauce (read: toilet extraveganza), i haven't been able to touch the stuff without feeling sick.

But the jolokia has quickly become my favorite in terms of taste alone. Granted, the heat is damn near unbearable, even for a seasoned hot-food-lover, but there are tons of sauces and salsas made with jolokia that are right there in terms of bearably-extreme heat. Also, a type of elongated habanero i've only known as the "Tiger Teeth" chile is damn tasty, and damn hot particularly when stuffed.

Now for sauces...my favorite for a long, long time has been a sauce called White Zombie, a West-African styled Red Savina based sauce with a great blend of fruits and a dash of rum. Lately, however, the production's been a bit screwy and the sauce hasn't been the same. Outside of that, though, the best sauces i've come across are almost always made by either CaJohn's or Blair's. Among their products, CaJohn's makes a great line of various jolokia sauces, ranging from wholly edible to face-melting, whereas Blair's tends to focus on "the hotter the better" philosophy (though they do make many milder sauces too). Blair's are the only extract-inclusive sauces that i can really enjoy because there's so much flavor, plus the passion of Blair himself in making delicious, insanely hot sauces.

So...pardon my rambling, and i now retreat back to hiding.

Yeah I'm well into my chilli too... I love getting really hot Thai and Indian but the people at the restaurants never seem to believe that I can actually handle heat of any decency. There was this one Thai restaurant that would make my meals incrementally hotter each time I went back and requested that it actually be properly hot this time... It took me actually taking one of their small chillis and eating it in front of them before they gave me a dish that was truly smoking... I cried all the way through it, it was fucking brutal

Red Savina is my blessedly toxic Kingdom Plantae Overlord.


Pity the buggers are so hard to procure down here.
I've also recently grown enamoured of chipotle, and I make a wikkid steak marinade from it and various other condiments.

RE: StreetPhysician,

Agree with Blair's, they're my favorite hot sauces as well. I was (pleasantly) surprised to find that Ultra Death had a beautiful, smoky taste that was dominant over the heat, the latter of which isn't insignificant. By contrast Mega Death (as well as Jersey) have great flavor, but the extracts were more noticeable by comparison - still great sauces nevertheless.
There is a sauce by CaJohn's I've always wanted to try, which is Lethal Ingestion (Red Savina, Naga Jolokia and Fatalii). I tried to order some once, but they were out of stock. Writing this now reminds me, and I hope to try and order some again when next I get paid.

it's all about the Chipotle's as far as I'm concerned - add one of those to a burrito marinade and you're laughing!

You hotheads!

Jealously I watch my man eat spicy chili meals, while my mouth is on fire just from using regular peppers in food
I've tried to learn to eat chili, adding some thai chili sauce to rice and all those easy methods.
But since I haven't made any progress in 2 years, I think I will give up and just use salt as my hottest spice
We still plan to grow some chili on our own, hopefully this coming summer already.
We have a great plant window that fits perfectly for chilis.
For me it will be just another plant hobby, but Ville looks forward to eating them too.

Any tips for him as a beginner?

Peter Pepper.


Just...LOOK at them!

sarai-chan wrote:We have a great plant window that fits perfectly for chilis.
For me it will be just another plant hobby, but Ville looks forward to eating them too.

Any tips for him as a beginner?

I don't know much about growing them but I do know that if he wants them to seriously smash him then he should pick them before they grow too big. The smaller ones are way hotter, they seem more concentrated.

My choice brand is Blair's. Mega Death for cooking chili con carne and Pure Death as table sauce, nice skull keyrings too (18 so far)

Even though it's reportedly milder, I want this:


Just the color makes me salivate. Not sure why it says "With Chipotle" on the front of the label, I looked up the ingredients and chipotle wasn't listed; all reviews I've read have stated the same bemusement as the flavor has no evidence of them either. Maybe a misprint. EDIT: It's not, I've just had a look at the Blair's site, and the previous info I had wasn't UTD. Howbeit, I want this.

My peter peppers have flowered I shall have a garden full of phallic fruit in no time!

The tastiest hot sauce I have ever had is this stuff. I use it religiously. The mustard and BBQ sauces are awesome, as well.

http://www.mikeanddianes.com/engine/car ... aspx?cat=5

Mike & Diane's makes great sauces, period.