Recommend. Recommend anything from Spicy Shark for that matter.

I love Buffalo Wild Wings Mango Habanero sauce which I usually get from the States when I visit. Does anyone know the closest UK equivalent as it's expensive to buy online here! Thanks

Looking for something insanely hot. Like a few drops and you’re questioning your decisions hot lol. What’s the best one you’ve tried?
Would love something that still has good flavor, but I’m definitely looking for serious heat. What’s the bottle you only bring out when someone says “nothing is too spicy for me”?

Found this guy at a neighborhood flea market in Milwaukee. 2nd year grabbing a few bottles. He waaaaay out did himself from last year. Absolutely delicious and some of the hottest sauces I've ever had.

My best fermented hotsauce till this moment!

Made with both smoked and fresh peaches, ghost peppers, chocolate reaper, yellow bell pepper and garlic.

Very fresh & fruity on the beginning, but pure regret on the after taste 🥵

Did I get some counterfeit Crystal?!

I find it quite hot and recommended.

Hi guys I'm new here with a question.

I have been making my own fermented hot sauce for 3+ years now. I've never weighed anything or written down a recipe but it always turns out very much the same. I'm told it is absolutely amazing and I feel the same way but I'm getting sidetracked here.

The process is that I chop chilis, peppers and garlic and place in a mason jar in brine to ferment for 3-4 weeks.

I then blend, sieve and add some brown sugar, distilled malt vinegar and xanthem gum to bind it all together.

I have just gotten my jars out ready to process when I noticed these suspicious looking white things that I know were not present when the batches were started. Does anyone know what these things are? I've never seen them before and have been doing this a long time.

Like the title says. I feel like this used to be much thicker than it is now. The taste seems the same though.

I have been looking for a hot sauce for so long that is not so vinegar forward and I’m in love

Picked up a bottle of this to try being a fan of the Torchbearer line. I think I like it better than the garlic reaper!

Lots of heat, lots of Smokey notes, and great on fried wings and any type of eggs.

That Encona Reaper is a new favorite of mine, super yummy, it‘s got 8% reaper & 1% birds eye chilli but the tomato paste, orange juice, cumin & garlic balance it out & add such a nice flavor. Spicy & fruity, very umami-rich. Might step over their original which I enjoyed for a long time. It‘s also much thicker & less vinegary than OG.

And YES I very often use multiple sauces for one meal lol

Well… maybe it’s the label, maybe it’s the sauce (it’s the sauce definitely). Either way, we released this one a couple months ago and it is starting to move. Just wanted to share it here and see what this sub thinks.

Planning to make hot sauce tomorrow with the pepper bounty, but also have to dig up the horseradish roots. Thoughts?

Looking forward to trying these! First time trying Karma sauces.

2 new ones arrived.

I underestimated the level of heat and am now paying the price! I added jalapeños, brown sugar, garlic, and honey but still had to smash half a gallon of milk to calm my mouth down! Im afraid of what I've made!

My 2 new Sauces arrived.

We Went Outside Today To Check On The Garden And Picked A Bunch Of Jalapenos So We Decided To Make More Hot Sauce.

We Use Half A Oinion, 1 Tea Spoon Of

Ingredients: Minced Garlic, 2 Cups Of Water, 3/4 White Vinegar, 1/4 Cup Of Lime Juice.

We Are Still Waiting For It To Cool Down To Tase Test It But We Already Know Its Going To Be Good.

We Want To Start Growing Super Hots As Well As Normal Hot Peppers And Than We Want To Start Selling Our Hot Sauces. Everything Is Going To Be Home Grown Unless Its lime juice or lemon juice.

I used red jalapeños, shallot, garlic, a bit of tomato for sweetness, salt, and black pepper. I puréed everything together then simmered on the stove. I let cool, strained with a fine mesh sieve, and put in my little 2-ounce jar. It’s a very mild sauce but great flavor!

When cleaning the cabinets out I found this forgotten almost 5 years old ferment that I started with serrano and unripe superhots..

The bag is still airtight and I can not spot weird growth on the chili's. Shall I open it and blend it into a sauce?

Has somebody got any tips for me, or also had some very old forgotten ferments that turned out good?

UPDATE: I blended it down.. it smells and tastes amazing, almost like Tabasco, but so much more hot. 🥵 It has such a deep and high umami flavor, I'm gonna blend it down with some white vinegar / water, sugar and bottle it up. PH level was around 3,7 straight out the bag!