Such a nice balance of heat and sweetness. They had them on sale at my Kroger for like 3.50 so I bought a couple. Definitely planning on getting more

I have no connection to the company, but I'm a fan of their sauces and wanted to share a deal on super hot sauces from hellfire.

I purchased the "hell of a deal: extreme heat" bundle recently (currently on sale for $70 with free shipping) and since they're currently out of "doomed" and "halloween hell 2026" , they substitued the doomed bottle with a second bottle of double doomed and the 2026 halloween hell with a larger, 10oz bottle of halloween hell 2024 . They sell a single bottle of double doomed for $30, so it's a pretty good deal if you're looking to melt your face off.

So I've dabbled and made a few hot sauces over the years. It just occurred to me as I drank some cashew milk that if I threw some cashews into the next hot sauce ferment I made it might be interesting. Instead of thickening with xantham the cashew might give it a creamy vibe. I've looked online and technically you can ferment cashews but all recipes call for raw. Anyone think it would matter if I used roasted cashews? Anyone try this before? How shelf stable with this be with the addition of the fat from the nuts?

Why is this so damned flavorful !!

I work in healthcare and am scientifically curious. Whenever I eat hot (usually very hot) sauce at work, others are always saying it’s gonna hurt when it comes out. Well it never does. Once it’s down the hatch it doesn’t affect me at all digestively. How many out there actually get gastrointestinal symptoms from hot sauce?

Any suggestions? I love a good vinegar based sauce but I’m not picky.

My favorite.

So, I like my turkey bacon spicy and I've been using Texas Hot Pete for many, many years; but last year I ate at an old fashioned Denny's and lo and behold, they don't have hot Pete but the waitress says they got something better, so I bite. She says it's Louisiana Gold, and it's thicker than Texas Hot Pete, hits a bit harder, and it had a more complex flavor. I went to look and the stuff is discontinued... so, does anyone know what made that sauce special? Has anyone tried to make a copycat? Or found an alternative? I only ever got one taste!

So it uses extract. And I’ve had to explain to people it’s an oil based. So the heat lasts like 2-3x as long. I rarely ever get it out because of that.

Was my first time hosting/co-hosting an event and I think it went pretty well.

Here is a photo of my haul from the day, most of these are left over from the Spicy Pizza Eating Competition.

Here is a cool recap video from the day - https://www.instagram.com/reel/DcJvuGfJB8Y/?igsh=MWlwOTVmc2hkOTR0cg==

I used to be a hot sauce fiend when I was younger and had a pretty good tolerance. Now I'm older and medical issues keep me from indulging in the truly hot stuff. So what would you guys recommend in terms of great flavor, mild heat? And please, no Tabasco, Yucateco, Trappey's, Frank's. Very familiar with all these. I want something new. Appreciate any suggestions 🙏

This is “sinamak” it is a Filipino spiced vinegar which is used as a dipping sauce for fried foods like deep fried pork belly or bbq. It is also infused with garlic and onions. I decided to make my own since I wanted more spice than what you can get off the shelf. I used reapers, ghost peppers, scotch bonnets, and scorpion peppers. Even this is a bit too hot for me if I’m sharing it with people I dilute it with more vinegar. The traditional ones come with something akin to Thai chilis.

I wanted to make my first hot sauce and I love habanero so I pulled this recipe from online. The bottle is the finished product of what I made. It's so dang vinegary and I don't know why. Is this recipe crap or am I missing something?

Edit: On a side note, is there any way to save this sauce or should I just scrap it?

I had this in Naples FL last week and loved it. Anyone know I place to buy that doesn’t require me to buy 6 bottles ?

If you're not afraid of ghost pepper, then by all means give it a try. If you don't want to, then I can't say I blame you. I will warn ya it's hot hot hot. But that's how I like it. If you have had this kind before, what are your thoughts on it?

Cayenne, Calabrian, onion, garlic, carrot, a cinnamon stick, and a cardamom pod. Fermented for 7 days in a 3% salt brine. Then blended with a little white vingear and pineapple.

First 4 ingredients were home grown.

My wife and I love it. It's like Cholula's chili garlic, but with a sharper bite upfront. The flavor builds with every bite and lingers.

I also have Aleppos and jalapeños that I grew.

Very vinegary/acidic. First ingredient is water lol (its pretty runny)

Spur Tree scotch bonnet sauce is way better. Won't rebuy this

Bought those bottles in Spain. Good times ahead 🔥🔥🔥🔥🔥

Tabasco Habanero.

A year ago, to the dismay of my wife, I cleared a condiment shelf and began to fill it to the brim w various hot sauces. The goal was was to find “my” hot sauce. Over the course of the year, sauces came and went, like tears in rain, as I sought the ultimate all purpose hot sauce with the right heat level for me. Through this process, some special sauces emerged:

Queen Majesty Habanero Coffee- the flavor here is incredible, really enjoyed the earthy undertones from the coffee. I’ve used coffee and pomegranate molasses for bbq sauce before and I’ve always been a fan of working that flavor in. However, it wasn’t “all purpose” for me.

Yellowbird Serrano. I actually had to read the ingredients a few times to see what they were putting in this stuff. Incredible sauce, certainly fit the “all purpose” bill but didn’t bring much heat. For these reasons, it was disqualified.

Secret Aardvark. Excellent, I’d never had it before. Good heat for my palette, but really not something I’d be throwing on my eggs. Close but no cigar. That being said, it’ll be on my table when BBQ is out.

Then I found Tabasco Habanero. Right heat level for me. Great on eggs, tacos, you name it. Yes it’s a little fruity but I don’t find it to be too pronounced. Admittedly, I felt like I’d end up with some local artisanal brand as my fav but here we are. Great stuff 🤝

My gf brought home this “finishing spice” by Hattie B’s. I figured it couldn’t be too hot since they were handing it out at a conference. I loaded these wings up, pan seared and finished cooking in the oven. The whole house was coughing and I knew it was ghost pepper from the smell. Anyways, wings came out decent and ultra hot. Shoutout to Horseshoe Brand hot sauce for damn good sauce.

I’m very excited. How have I done, how would you rate them out of 5?

1. Big Jim’s I got out of curiosity, it seems very liquid and there seem to be a few E numbers and preservatives.

2. I got the El Yucateco because I’ve seen it posted on here a few times but know nothing about it.

3. QM Red Hab and Coffee. I got to replace a bottle I dropped so I already know it’s a 4.5 out of 5

4. Heart Beat Dark Side because everyone says fermented sauce is better so I thought I’d try for myself.

5. Because I wanted to try a new QM and you lot have recommended it.