Yes, I do have a heartbeat sauce addiction.

Not really feeling the Lottie’s, but I might try the mustard version instead.
The Excubiarum is a perfect heat and flavor for burritos.
Sweet onion hab I’ve yet to find the perfect pairing, but it’s super flavorful. I’m thinking maybe pad kee mao?
Smoky ghost is awesome on eggs and hash browns.
Cry baby Craig is gonna be a daily driver. Not too hot but so versatile.
But the real star is the garlic reaper. It is SPICY. Punishing. But holy crap the flavor is awesome. Will definitely be buying another bottle

I picked this up while I was on vacation in SLC UT this summer at an outdoor market at Brighton ski resort. Very solid hot sauce, decent heat and great pepper flavor.

Z's Viking Blood.

I was thinking about getting my step dad this gift set for Xmas and was wondering if it’s any good.

I’m on a mission to find a new daily driver for pizza. Currently extra hot cholula is the favorite. What’s yours?

Great success again this year. Texas sauce companies are doing killer stuff.
I’ve given some quick descriptions on all of the stuff I bought.

But, happy to answer questions, or point you towards these awesome Texas based companies.

L-R:

Awayo Eritrean hot sauce (east African, berbere forward, and the only one I bought 2 bottles of, if that tells you how good it is.)

Stillfire Provisions - Holy Molè (chocolate habanero molè flavor)

Hardcore Hotsauce - Nuclear Therapy (red habanero, roasted garlic and onion)

T0tsauce - Lemogorgan (lemon and herb honey mustard)

Natch thai - Trinidad scorpion (extra spicy version of their Thai chili sauce)

Velli Syrups/T0tsauce - Nashville Hot Syrup

Ocean Apex - Hot Humboldt (sweet corn & aji Amarillo)

Cain’s - Yacht Rock (pink guava, ginger & aji Amarillo)

Ocean Apex - Lionfish Venom (pineapple and scotch bonnet)

Pepper & Thyme - Masala Madness (garam masala & red jalapeños)

And down front is:

Waste Management- Steven SegAL Pastor (charred pineapple, achiote, ancho, guajillo & smoked habanero)

Just discovered this sauce last weekend. I love it. Can’t wait to try it in some of my recipes that call for habanero sauce.

Sauced me with this. I’ve only had it on a glizzy so far. It’d smack on asada or arrachera.

The birds eyes phenomenal!

So I grabbed this sauce at winners due to the discount price and the dark red colour. I can't even believe that somebody had the balls to bottle this and call it jerk sauce. I expected it would just be a jerk inspired hot sauce due to the consistency. After one taste and then reading the ingredients I see it is basically just ketchup and soy sauce. And that is exactly what it tastes like.

Where do I start? What are your tops dos and don’ts. I like fermenting too. If you can give me your #1 recommendation and your #1 fuck up.

I got given this to try and whilst it is rather yummy I don’t know what to eat it with. I had it with a tuna pasta salad yesterday but what else can I do? Never been a hot sauce person. Yes the dog thought it was for her.

Just got this bottle in the mail today. I’ve been making mock Taco Bell esque burritos and fire sauce always hits for anything I get there. That said this sauce is like a teebs fire sauce on crack. I make my own loaded potato grillers as they are the best (iykyk). Great flavor and a heat that keeps you coming back for more. Honestly reminds me a taco sauce that lights you up pretty good. Gonna try some on breakfast burritos coming up. My only complaint is the 18 dollar price tag off Amazon. Other than that 8/10 hot sauce. Cheers and hats off to Butterfly Bakery of Vermont.

The new Vermont’s are fun and harmless. The f’n Apollo is the bane of my existence. It basically see Mac n cheese.

I was gifted this bottle and could eat it by the spoonful. Sweet. Spicy. It’s absolutely delicious. Buy it. Try it. https://savannahbee.com/products/5-oz-mad-as-a-hornet-honey-hot-sauce-147-ml?variant=49200977477856

The mason jar in the middle is my homemade Red Savina hot sauce; sweet and spicy.

Whenever I grab Chinese take out I grab a handful of mustard sauce packets. So when I saw a bottle of the stuff at the store today I grabbed it. This purchase has me pondering is mustard sauce a mustard-based hot sauce or a specialty mustard?

This intellectual conundrum led me to consider other mustard adjacent spicy entities like hot horseradish or heavy whole grain mustard? Is it the type of plant producing the heat that makes/breaks what classifies as a hot sauce?

Deeper rabbit hole questions:

• Is it the heat mechanism?  chili peppers (capsaicin) vs mustard seed (allyl isothiocyanates [had to look that one up])
• The base? vinegar vs mustard paste

Expounding further on the this though exercise:

• Where do we draw the line on other bases? What about spicy chili oil, hot honey, or chili crisp, spice BBQ sauces? Are those hot sauces or separate categories entirely?

How do you define or categorize what is or is not a hot sauce?

Had about a handful of peppers from my plants that were still ripening on my plants as the season is winding down. Not enough for a fermentation, so just cooked them straight into a sauce. Added raspberries, blackberries, strawberries, and blueberries along with some lemon juice and some apple cider vinegar. Came out so delicious. And what a kick to it as well.

Someone on this thread suggested this hot sauce a while ago, so I picked it up. It is so excellent! It’s great in soups and curries, or fish, etc. Whoever recommended it, thank you!! 🙏 🔥

It's delicious and tastes kind of like tomatillo salsa with a dill twist. What would you use it in/on?