hottest pepper article - Page 2

KarenO · October 30, 2013

Must be a guy thing ... Women are too smart to eat anything hotter than a cayenne
ha!
It's like a playground dare for grown ups

Karen the pepper lightweight from Canada

ScottinAtlanta · October 30, 2013

Here is an interesting take on peppers - community chemical hazard.

http://eatocracy.cnn.com/2013/10/30/...ell/?hpt=hp_t3

Worth1 · October 30, 2013

Quote:

Originally Posted by ScottinAtlanta

Here is an interesting take on peppers - community chemical hazard.

http://eatocracy.cnn.com/2013/10/30/...ell/?hpt=hp_t3

A house guest of mine thought this stuff was taco sauce and doused his taco with it.

Worth

October 30, 2013

My wife and I attended a reunion of "friends" who grew up in my neighborhood this past weekend. I had not seen most of the folks in over fifty years. Someone brought a salsa sampler from a local restaurant which included salsa's from five different peppers. My favorite was called Diablo and it was fiery hot. It tasted great, but I could only eat a small amount before I switched to a less intense salsa. I kept thinking I wanted to eat more of the Diablo, but decided the pain simply wasn't worth it.

Ted

Fusion_power · October 30, 2013

Quote:

A house guest of mine thought this stuff was taco sauce and doused his taco with it.

Well, it IS taco sauce. I wouldn't eat taco sauce made from anything BUT jalapenos. If someone made this stuff from real peppers, they wouldn't be complaining about the smell, they would be running screaming with eyes streaming.

On an aside, if I were making a pepper sauce, I would use Chapeau de Frade maybe mixed with an Italian sweet pepper for extra tanginess. The rich fruity flavor of Chapeau de Frade is incredibly good.

Minnesota Mato · October 31, 2013

I found this article to be very good! I have read so much on peppers and this seems to sum it all up, all 7 pages. I have heard enough about most "record holders" to know it's all about the money and there is alot of wiggle room to be the WINNER. One other thing to mention is that everyone reacts differently to the chemicals in the peppers so there could be different worlds hottest for different people. For a little while I was like thousands of other people trying to breed the next record pepper but smartly realized it would get you a little cash and a lot of grief as everyone takes shots at you. Now I just want to breed the juicest, best tasting pepper for a nice hot sauce. craig

Worth1 · October 31, 2013

Quote:

Originally Posted by Fusion_power

Well, it IS taco sauce. I wouldn't eat taco sauce made from anything BUT jalapenos.

Sure but the person thought it was like Taco Bell sauce.

Worth

October 31, 2013

Yep! Sriracha sauce is taco sauce and I love it. It really isn't hot at all. It has a great taste though. The first time I tried it was in a Chinese restaurant. Some Chinese restaurants keep a bottle of it on every table. I douse just about every thing with it.

Ted

Father'sDaughter · October 31, 2013

To me, super hots are inedible and I don't pay too much attention to the hype surrounding them, but the article was a good read.

As for hot sauce, I have two that I keep on hand and go back and forth between them depending on what I'm putting them on - Sriracha and Tapatio Salsa Picante. Both have just enough heat, but lots of flavor, although two very different flavors. To me the Sriracha is "brighter" whereas the Tapatio has more of a rich, almost soft flavor to it. If I were picking one for taco's, I would go with Tapatio for beef tacos, but Sriracha for fish tacos.

My husband likes a hotter sauce sometimes and will pick up a bottle that catches his eye from time to time. They generally sit around for a couple of years and then get tossed, so for us it's not really worth the cost that some of these super hot sauces are being sold for.

biscgolf · October 31, 2013

Quote:

Originally Posted by KarenO

Must be a guy thing ... Women are too smart to eat anything hotter than a cayenne
ha!
It's like a playground dare for grown ups

Karen the pepper lightweight from Canada

I host an annual hot pepper eating contest- we had a woman finish second this year- among other things she ate a Chocolate Scorpion, 7 Pot Primo (world's hottest candidate imo), Chocolate Jolokia, Yellow Scorpion, 7 Pot Brown (absurdly hot), Moruga Yellow, and Trinidad Douglah (also candidate for world's hottest imo with the added fact that it tastes like hell).

There are several year's worth of these contests on you tube- search Hawk Hollow pepper Eating if you have time to kill.

biscgolf · October 31, 2013

I love sriracha but would never use it on tacos... wrong flavor profile for me.

Worth1 · October 31, 2013

Quote:

Originally Posted by biscgolf

I love sriracha but would never use it on tacos... wrong flavor profile for me.

Me too and the bottles aren't the same hotness.

I could have sworn that 20 years ago this stuff was made from Serrano Peppers.

I like La Victoria Taco sauce myself.
Cheap and been around for almost 100 years.

Worth

October 31, 2013

I keep and use different pepper sauces on almost everything. Red Tabasco is my "go to" sauce for eggs and gumbo. Franks original goes on pulled pork sandwiches. Sriracha or a green sauce for tacos both fish and beef and Habanero sauce for different dishes. I never season dishes with pepper sauces because most folks don't like them. I just pour them on my servings. I've never really found a "hot" Habanero sauce. We have friends who travel and they usually bring me bottles of hot Habanero sauces they located on their journeys. They wait anxiously for me to try their newly found hot sauce and they are usually disappointed when I tell them it isn't hot. My normal method of testing a new sauce is filling a teaspoon with sauce and transferring it to my mouth. I know Habanero peppers are hot, but the heat doesn't seem to transfer well to Habanero sauces. I still don't like super hot peppers, but I do like sauces made from some of them. Many sauce makers make the mistake of using too much vinegar and salt in their sauces. If I inhale while eating the sauce, the vinegar fumes will sometimes overwhelm me and folks think they have finally brought me a real hot sauce when I was only choking from the vinegar fumes.

Ted

October 31, 2013

Quote:

Originally Posted by Fusion_power

Well, it IS taco sauce. I wouldn't eat taco sauce made from anything BUT jalapenos. If someone made this stuff from real peppers, they wouldn't be complaining about the smell, they would be running screaming with eyes streaming.

On an aside, if I were making a pepper sauce, I would use Chapeau de Frade maybe mixed with an Italian sweet pepper for extra tanginess. The rich fruity flavor of Chapeau de Frade is incredibly good.

Okay Dar! You have me intrigued. Now I have to start looking for some Chapeau de Frade seed. It may be the perfect pepper to tone down my Trinidad Moruga Scorpion powder. I'm also considering a yellow perfume pepper for the purpose. I want to dilute the heat and intensify taste.

Ted

Worth1 · October 31, 2013

Quote:

Originally Posted by tedln

Okay Dar! You have me intrigued. Now I have to start looking for some Chapeau de Frade seed. It may be the perfect pepper to tone down my Trinidad Moruga Scorpion powder. I'm also considering a yellow perfume pepper for the purpose. I want to dilute the heat and intensify taste.

Ted

Have you tried Jamaican hot chocolate or Bulgarian carrot.?

Very flavorful peppers with just the right amount of heat.

Worth

October 31, 2013	#23
tedln Guest Posts: n/a	Yep! Sriracha sauce is taco sauce and I love it. It really isn't hot at all. It has a great taste though. The first time I tried it was in a Chinese restaurant. Some Chinese restaurants keep a bottle of it on every table. I douse just about every thing with it. Ted Last edited by tedln; October 31, 2013 at 01:37 AM.

October 31, 2013	#28
tedln Guest Posts: n/a	I keep and use different pepper sauces on almost everything. Red Tabasco is my "go to" sauce for eggs and gumbo. Franks original goes on pulled pork sandwiches. Sriracha or a green sauce for tacos both fish and beef and Habanero sauce for different dishes. I never season dishes with pepper sauces because most folks don't like them. I just pour them on my servings. I've never really found a "hot" Habanero sauce. We have friends who travel and they usually bring me bottles of hot Habanero sauces they located on their journeys. They wait anxiously for me to try their newly found hot sauce and they are usually disappointed when I tell them it isn't hot. My normal method of testing a new sauce is filling a teaspoon with sauce and transferring it to my mouth. I know Habanero peppers are hot, but the heat doesn't seem to transfer well to Habanero sauces. I still don't like super hot peppers, but I do like sauces made from some of them. Many sauce makers make the mistake of using too much vinegar and salt in their sauces. If I inhale while eating the sauce, the vinegar fumes will sometimes overwhelm me and folks think they have finally brought me a real hot sauce when I was only choking from the vinegar fumes. Ted Last edited by tedln; October 31, 2013 at 05:50 PM.

October 30, 2013	#16
KarenO Tomatovillian™ Join Date: Oct 2012 Location: Vancouver Island Posts: 5,931	Must be a guy thing ... Women are too smart to eat anything hotter than a cayenne ha! It's like a playground dare for grown ups Karen the pepper lightweight from Canada

October 30, 2013	#17
ScottinAtlanta Tomatovillian™ Join Date: Jul 2011 Location: Atlanta, Georgia Posts: 2,593	Here is an interesting take on peppers - community chemical hazard. http://eatocracy.cnn.com/2013/10/30/...ell/?hpt=hp_t3

October 31, 2013	#21
Minnesota Mato Tomatovillian™ Join Date: Aug 2011 Location: minnesota Posts: 175	I found this article to be very good! I have read so much on peppers and this seems to sum it all up, all 7 pages. I have heard enough about most "record holders" to know it's all about the money and there is alot of wiggle room to be the WINNER. One other thing to mention is that everyone reacts differently to the chemicals in the peppers so there could be different worlds hottest for different people. For a little while I was like thousands of other people trying to breed the next record pepper but smartly realized it would get you a little cash and a lot of grief as everyone takes shots at you. Now I just want to breed the juicest, best tasting pepper for a nice hot sauce. craig

October 31, 2013	#24
Father'sDaughter Tomatovillian™ Join Date: Nov 2011 Location: MA/NH Border Posts: 4,919	To me, super hots are inedible and I don't pay too much attention to the hype surrounding them, but the article was a good read. As for hot sauce, I have two that I keep on hand and go back and forth between them depending on what I'm putting them on - Sriracha and Tapatio Salsa Picante. Both have just enough heat, but lots of flavor, although two very different flavors. To me the Sriracha is "brighter" whereas the Tapatio has more of a rich, almost soft flavor to it. If I were picking one for taco's, I would go with Tapatio for beef tacos, but Sriracha for fish tacos. My husband likes a hotter sauce sometimes and will pick up a bottle that catches his eye from time to time. They generally sit around for a couple of years and then get tossed, so for us it's not really worth the cost that some of these super hot sauces are being sold for.

October 31, 2013	#26
biscgolf Tomatovillian™ Join Date: Jan 2011 Location: Virginia Posts: 353	I love sriracha but would never use it on tacos... wrong flavor profile for me.