Gene Expression

i-7945ed7029b1ee929aa9e2ca5c290de0-devilIII.jpgAs some of you might have noticed, I was not impressed with Hot Sauce #2. For day 3, I had pepper-crusted beef, bacon, and arugula sandwiches and spicy mustard with the Hottest Fuckin’ Sauce. As you can tell by the picture to the left where I’m pouring, yes, pouring, the sauce over my sandwich, this isn’t that hot of a concoction. The ingredients listed are: Habanero Peppers, Water, African Oleoresin, Scotch Bonnet Peppers, Salt, Onion, Vegetable Oil, Acetic Acid, Garlic and Xanthan Gum. I don’t know what did it, but this might not be as spicy as Dave’s Original “Flavorless” Insanity Sauce, but there is a richness to the taste which impressed me. Not to be cliche, but this hot sauce brought out the flavor in the food, as opposed to muffling it. In some ways Hottest Fuckin’ Sauce reminds me a lot of the home-made habanero sauce I’ve had before. This a definite 8 out of 10.

Comments

  1. #1 chezjake
    March 29, 2007

    Background chile flavor in addition to heat is a most desirable element of a good hot sauce.

    I’m not sure if it would look good (since red or orange and green tend to produce brown), but I’d love to try a sauce that combines the heat of Habaneros or Scotch Bonnets with the real chile flavor of fresh green chiles, preferably the wonderful Hatch green chiles from New Mexico. Of course, a bit of onion and garlic can never hurt.

  2. #2 clint
    March 29, 2007

    babiest fuckin’ fingers. dude, look at that pinky!

  3. #3 Derick
    May 2, 2007

    Yeah, little girly fingers…also a liar, that’s some serious hot sauce. I’d like to see him pour that into his mouth.