Haven't tried, I'll have a look in my tesco tomorrow,looks interesting
No, it's the other way around I think. Chillies start out green and then turn red. They're usually more bitter when they're green and then develop their particular species' heat as they ripen and turn red and particularly as they get a bit dehydrated in some cases.
I grew different types years ago and seen to remember my Carolina Reapers only got very hot as they ripened
This is lovely. Nice smoke/chipotle from it. Heat lingers to say the least.
A "friend" got me one of these last weekend https://www.amazon.co.uk/Jolochip-Last-Chip-Challenge-Extreme-Tortilla-Ultimate/dp/B0C4F8K984
They were very disappointed that I didn't die. Good flavour, the heat was intense and built over a period of time but really not a killer. No ill effects the following day either.
I can imagine that anyone with no tolerance to hot food would be in tears gasping for milk or something to soothe the pain.
Tried the Cholula chipotle one lately and it’s probably my current favourite. Not stupidly hot, just enough kick, but the smoky flavour is unreal on eggs, wraps and chips.
Its delicious. The Tabasco one is too, a little hotter.
An update on this. Picked up the Habanero and would recommend as it has a decent kick and nice flavour.
Back to the trustworthy Encona.
Wallet-friendly and very non-hipster. My capsaicin tolerance must be down, I found this had quite the kick.
The extra hot does have quite a kick compared to the standard one.
McDonalds Curry Sauce, preferably the light version.
Dunnes have a new one out which is decent (as cheap and widely available sauces go)
€1.75
Cheap is good because I use far to much of it so it can get expensive otherwise.
Just a thought? One place the EU hasn't messed with is labeling chilli hotness?
They really should make a law on hot sauce labeling that ties it to the Scoville scale.
One label with 3 chillies on it should be the same minimum hotness as any other product labeled with 3 chillies. To often 3 chillies means disappointment.
Yes, even though the experience of chilli heat can be very subjective.
I've always thought that the Scoville scale should be logarithmic, like the Richter scale. Measuring things in the tens or hundreds of thousands is not very intuitive.
Or the millions!
Thats a brilliant idea. If we could get it down to a scale of 1 to 10 (I believe max heat has been reached) then it would be very easy to pick a good hot sauce
That's not hot sauce.
Wonder how he'd fare in a last chip challenge?
It's a bit too runny, but, y'kmow, cheap.
A very tasty hot sauce from Marks & Spencer.
So, I asked the guy in the shop, “Asian Store/ Ingredients” Stillorgan……they generally know. Too many Sriracha clones etc, not too hot, but this one was hot.
Thats not surprising as it has a picture of a Habanero chilli on the front and the ingredients are 28% Habanero Chilli puree.
https://pepperscale.com/habanero-pepper/
East End are always bulletproof when it comes to stuff like that
Might be of interest to some; https://chilifest.eu/event/irish-chili-festival/
Their Very Hot Green Chilli is lovely. Proper habanero and ginger juice.
Yes! I might head to that one, as it's on my turf.
I'll be sampling all 3 later on today.
Anyone attend?
Smoky chipotle is lovely, nice kick nice flavor, the other 2 pack a punch. If you like hot hot, try the Ghost, big kick and very runny sauce, the Habanero also packs a punch but hangs around. 5 euro each, available in Tesco around the fridge isles.
This appeared in my local Supervalu recently. Annoyingly the only El Yucateco they had. Pretty decent. Tbh this is what i'd like a sweet chilli sauce to taste like.
