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Old 09-04-2006, 04:38 PM   #1
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The HOTTEST Sauces in the World!

just a link I wanted to shre with fellow chilliheads.

http://hotfoods.tijuanaflats.com/hottest.php

Please note, these are additives, not condiments.

I have had a bottle of the Chets(1.5Million Scoville Units) for almost 2 years and still have plenty left. 1 drop per 1 gallon => mild to medium heat. But besides heat, the flavors are great, especially the Blairs2am. NOT just heat.

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Old 09-04-2006, 05:11 PM   #2
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Child's play!

Check this one, which claims 7,100,000 Scoville Units:

http://www.mohotta.com/product/330/1

However, I fail to see the point of super-hot hot sauce unless it adds significant flavor to a dish. I have to question whether one drop in a gallon could be detectable (flavor, not heat) -- there are 46,080 drops in a gallon, so one drop is only .00217 percent.

Is the flavor of these sauces so intense that it (the flavor, not the heat) can be tasted a such extremely dilute levels?
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Old 09-04-2006, 07:16 PM   #3
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BLAM!!

There are occasions when I make a brain-numbing curry, because I need to bleed my pores of all noxious substances...
However, my hottest sauce at present is a Costa Rican one called " El Campesino", which is a red Habanero sauce. I'd have thought a whole bottle of this would be enough to defreeze the Arctic Circle.
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Old 09-05-2006, 04:18 AM   #4
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Pyrophine

Hi! I was looking around at food forums and noticed people interested in habanero peppers. My mom made this with a 3 chicken breasts since I was a kid. And since it's September, a good time to find hot peppers, I'll think post!

PYROPHINE
1 HOT habanero pepper
And like an airplane bottle of vodka, 50ml.

Dice the pepper and make sure there is room for it in the vodka bottle. Add together. Don't test it or you will be sorry! Don't rub your eyes either. This will keep for seveal weeks. And you can always add more vodka to the bottle.

Chicken
1 jigger or "shot" of Pyrophine
1 tsp of Olive Oil
1 tbsp of Balsamic Vinagar
Salt , pepper, and herbs to your liking
375 degrees preheated oven. For 35 mins.

The Pyrophine works for any type of meat as long as you follow the rule only about a shot or jigger for 1 lb of meat.
It's hot and has the habanero fruity flavor.
ENJOY!
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Old 10-10-2006, 10:28 AM   #5
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Mohotta.com had a 16,000,000 scoville sauce for a while. From Dave Blair, his 6 AM reserve.

Here's a pic. http://www.hotsauceworld.com/bl6amrepeexe.html

I've bought the 600,000 scoville 357 magnum Special for some of my chile head friends. They like it but use it sparingly. They all tasted it straight at first just to see and weren't too happy about having done so.

I can't even imagine a use for a sauce in the millions.

thymeless
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Old 10-10-2006, 07:58 PM   #6
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Quote:
Originally Posted by thymeless
Mohotta.com had a 16,000,000 scoville sauce for a while. From Dave Blair, his 6 AM reserve.

Here's a pic. http://www.hotsauceworld.com/bl6amrepeexe.html

I've bought the 600,000 scoville 357 magnum Special for some of my chile head friends. They like it but use it sparingly. They all tasted it straight at first just to see and weren't too happy about having done so.

I can't even imagine a use for a sauce in the millions.

thymeless
Despite my penchant for walking into the market and crunching on fresh (hot) chile peppers, I'd have to admit that "FLAVOUR" enters the equation very fast. I love hot food, hot sauces, hot anything - but I have my limit. I wonder what 16,000,000 S.U. would do to your epiglottis....

Anything more than, let's say, 150,000 SU is verging on Masochism!
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