Show us your hot sauce

[Cardinal Hips]

I get through this at a great rate these days. I've tried my fair share over the years, used to visit the chilli shop in Brighton and this is standout, supply is quite on and off but it's got a wicked flavour, so bright and fresh. I slather it all over a bit of cheddar on a cracker as a dirty snack, in fact, I put it on pretty much anything.

[Jobbo]

It’s hard to find whether a sauce has been mentioned before if this thread, so for anyone googling in future, the picture below is Sauce Shop Habanero Ketchup.




My wife bought me a selection pack of three bottles for Christmas. I opened this one a couple of months ago but have only recently started using it. It looks innocuous. It’s not!

It gave me almost instant hiccups, but I reined those in and kept on. Sweat behind the ears, too. However, where I let it sit on my tongue it had the longest lasting effect; I could feel it all night after eating. Quite tasty, and the heat subsided relatively quickly after eating, other than the tongue burn.

A bit of a surprise from a fairly gentle looking bottle, anyway.

[curlyks2]

Mrs Ck got me a bottle of this sauce. Tasty, and nicely hotter than I was expecting.

[eskidavies]

Off topic ,I bought this at Cardiff food festival,I add to most meals,slight heat ,not too much ,adds a nice little kick to whatever you put it on

[anonymous-user]

I’ve struggled to get any Rib Man sauce lately, he’s not that consistent with his batch making so I’ve had to buy in bulk whilst it’s in stock.

[anonymous-user]

Does anyone here have any idea how to bring your own sauce into the market, in terms of production, patents? etc

Also in terms of adding additives as the recipe is not cooked and natural in its current state.

Without going into many details the sauce already has a big following and very popular locally but now I'm thinking about the next step.

appreciate any info via pm

[dickymint]

PH Sauce.......Psycho Heat© Matters

[peter tdci]

DoodoolTala said:

Also in terms of adding additives as the recipe is not cooked and natural in its current state.

Have you looked at the Rib Man site? This reflects the labels of the bottles: https://theribman.co.uk/pages/ingredients-allergy-...

None of the ingredients jump out as preservatives to my untrained eye and the labeling simply says keep refrigerated and use within 3 weeks.

[dickymint]

Fermentation is the way to go for “uncooked” food. Like Kimchi etc.

[anonymous-user]

peter tdci said:

DoodoolTala said:

Also in terms of adding additives as the recipe is not cooked and natural in its current state.

Have you looked at the Rib Man site? This reflects the labels of the bottles: https://theribman.co.uk/pages/ingredients-allergy-...

None of the ingredients jump out as preservatives to my untrained eye and the labeling simply says keep refrigerated and use within 3 weeks.

Thanks! I actually looked at that before as part of my research and the only thing I see is the bulking agent but otherwise, it's all-natural. I think my sauce can possibly last up to two months but I've yet to test it properly. It's only one ingredient (vegetable) that has me unsure otherwise I've been contemplating seriously to pursue this as a career for 2-3 years now. it's been sold for 28+ years and people treat it like crack but it's never been bottled and labelled etc.

[peter tdci]

DoodoolTala said:

Thanks! I actually looked at that before as part of my research and the only thing I see is the bulking agent but otherwise, it's all-natural. I think my sauce can possibly last up to two months but I've yet to test it properly. It's only one ingredient (vegetable) that has me unsure otherwise I've been contemplating seriously to pursue this as a career for 2-3 years now. it's been sold for 28+ years and people treat it like crack but it's never been bottled and labelled etc.

A litre bottle of Holy F... sauce is still good after 2 months. It seems to 'split' a bit, but a good shake fixes that. The advice I got was to keep the cap and top of the bottle clean and it would keep for ages in the fridge!

[chris116]

Came across this in a cafe, was pretty hot (for me anyway). Might try and find some.

[Steve Campbell]

Been working my way through this for a while. It’s about as hot as I go !

[thetapeworm]

Not a sauce as such but with Halloween approaching the hot food seems to be appearing - Morrisons are apparently going to be selling "Hellfire Sausages" that contain Naga Ghost, Trinidad Scorpion and Carolina Reaper chillies. I popped in today on the off chance of them having some but the staff I asked looked at me as if I'd asked them to grind up their own flesh and squeeze that into a casing for me, it's an awful place.

So far I've only seen mention of them on the Sun website, LADBible and here:

https://www.sickchirpse.com/morrison-hellfire-saus...

Morrisons don't seem to acknowledge they exist or will exist at the moment. I think Aldi or Lidl did something similar last year so they might again.

Edited by thetapeworm on Tuesday 15th October 21:23

[craigjm]

thetapeworm said:

Not a sauce as such but with Halloween approaching the hot food seems to be appearing - Morrisons are apparently going to be selling "Hellfire Sausages" that contain Naga Ghost, Trinidad Scorpion and Carolina Reaper chillies. I popped in today on the off chance of them having some but the staff I asked looked at me as if I'd asked them to grind up their own flesh and squeeze than into a casing for me, it's an awful place.

So far I've only seen mention of them on the Sun website, LADBible and here:

https://www.sickchirpse.com/morrison-hellfire-saus...

Morrisons don't seem to acknowledge they exist or will exist at the moment. I think Aldi or Lidl did something similar last year so they might again.

The stores will have no idea they exist until they arrive with the instructions of where to put them

[thetapeworm]

craigjm said:

The stores will have no idea they exist until they arrive with the instructions of where to put them

Head office have no idea either it seems, I guess I'll just have to keep visiting to check.

I did see this though:

[thetapeworm]

Morrisons didn't update me on availability as they'd promised but I spotted these today:



I'll report back once sampled but they smell potent even through the plastic.

[21TonyK]

DoodoolTala said:

peter tdci said:

DoodoolTala said:

Also in terms of adding additives as the recipe is not cooked and natural in its current state.

Have you looked at the Rib Man site? This reflects the labels of the bottles: https://theribman.co.uk/pages/ingredients-allergy-...

None of the ingredients jump out as preservatives to my untrained eye and the labeling simply says keep refrigerated and use within 3 weeks.

Thanks! I actually looked at that before as part of my research and the only thing I see is the bulking agent but otherwise, it's all-natural. I think my sauce can possibly last up to two months but I've yet to test it properly. It's only one ingredient (vegetable) that has me unsure otherwise I've been contemplating seriously to pursue this as a career for 2-3 years now. it's been sold for 28+ years and people treat it like crack but it's never been bottled and labelled etc.

Sugar and salt although mainly the salt in that mix I would guess. Easiest way is to pasturise the sauce, lots of info online about that and then invest a few hundred in having it lab tested. Then you can confidently put a shelf life on it.

I'm in the opposite situation in that I have access to all the kit and kitchens and have the time, just no sauce

[anonymous-user]

thetapeworm said:

craigjm said:

The stores will have no idea they exist until they arrive with the instructions of where to put them

Head office have no idea either it seems, I guess I'll just have to keep visiting to check.

I did see this though:

That looks rank. I would probably try it though

[thetapeworm]

thetapeworm said:

Morrisons didn't update me on availability as they'd promised but I spotted these today:



I'll report back once sampled but they smell potent even through the plastic.

Had them today, a decent sausage, underlying chorizo vibes with the chilli heat in top. Not too OTT but enough to make your nose run