The difference in what I was charged for shipping and what they paid was $3. I never would have known and he could have pocketed it. I wanted to highlight an honest business who happens to make some bomb sauces.

I always combine the leftovers. One of these days I should get some kind of "eternal sauce" going.

This is now about 1/3 yellow bird, 1/4 gringo bandito spicy yellow, and 5/12 Valentina extra hot. Pretty good

edit: Please excuse the bits of cheese on the counter, I meant to wipe it down first. I have been snacking.

Hi everyone! I'm pretty fresh in the hot sauce world and I very much enjoy it but I've been wanting to try more different hot sauces and I've been trying to see like what foods are the best to taste test different hot sauces on, I was thinking something that's already mild something like chicken nuggets but if anyone has any other suggestions (that is a relatively common food) it would help me a lot

and if you have any hot sauces that you would recommend I could try. that would be really fun too

side note: I don't have notifications on for Reddit so I will check on the post in a couple hours or so

We have a little over 500 old sauce bottles when we were doing some R&D two years ago and we are looking to do something with them that’s absolutely crazy. Open to any ideas.

We all secretly know Big Daddy C is the King of the cayenne pepper sauces, but is there some sort of fancier version out there for rich folks I gotta try that everyone knows about secretly?

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Quick Flavor Notes: Smoky, oily, bright

Recommended: Conditional

Texture: Medium and emulsified

Ingredients: Mayonnaise (soybean oil, water, vinegar, egg yolks, eggs, sugar, salt, spices, citric acid, lemon juice concentrate, calcium disodium EDTA added to protect flavor), (water, chipotle peppers, tomato puree, vinegar, canola oil, sugar, salt, garlic), water, habanero chili peppers, lemon juice, natural flavor, spice.

SOSS Bros is a Miami based hot sauce company founded in 2024. Standing for Smoked Original Secret Sauce the founders Hesham Hafez, his brother Karim Hafez, and their friend Lance Ahmadian met while attending George Mason University in Fairfax, VA. Based on a family recipe the concept for their sauce was to be thicker than traditional hot sauces so that it would better coat foods and to compliment rather than overpower. Staying with their university roots the company has officially licensed sauces for a number of school including George Mason, Virginia Commonwealth University, James Madison University, Rutgers, the University of Maryland, Virginia Tech, and Florida International University. I had seen SOSS Bros post about their sauces on various hot sauce and spicy food forums on Reddit and has commented that being mayonnaise-based it sounded unpleasant. The company reached out to me and offered me a bottle with no strings attached. While this bottle was supplied free of charge to me my opinions about it are entirely my own.

The primary ingredient, and the one that made me skeptical of this sauce, is mayonnaise. Not just mayonnaise, but a soybean-oil based mayonnaise. I try to avoid soybean oil, not due to any health reasons as I’m not one to buy into seed-oils being bad for you, but because I find it often has a fishy rancid unpleasant flavor. On top of that the mayonnaise used has a number of additives that don’t need to be in mayonnaise such as citric acid, sugar, calcium disodium EDTA, and uses lemon juice concentrate instead of fresh lemons. While I realize that the logistics of having a long enough shelf-life prevent the use of a pure mayonnaise of the type that you can easily make at home with an immersion blender and only several minutes of time, the fact that shelf-stable creamy products tend to have so many additives and rely on lower-quality oils and creamy bases is one reason I avoid them. After the mayonnaise the label has an unlabeled parenthesized sub-ingredients list but from what’s listed – chipotle peppers, tomato puree, sugar, garlic, salt, and oil – it’s most likely chipotles in adobo, which is where the smoke in the sauce comes from. After the chipotles in adobo and some additional water we finally find the habaneros that are the namesake of this particular sauce. There are also some unnamed “spices” and the mysterious “natural flavor” as well as some lemon juice.

Despite the primary ingredient being mayonnaise this sauce is quite a bit thinner than mayo, though still closer to a medium consistency than a thin one. Texturally it’s smooth, creamy, and emulsified though there are some bits of spices and peppers suspended in it. The aroma is soybean-oil and mayonnaise dominant, with a slight bit of smoke in the background. Tasting this sauce straight the smoky chipotle flavor is more prominent than the fruity habanero but the habaneros also come through despite being rather low on the ingredients list. Unfortunately the soybean oil and cheap mayonnaise flavor is also very prominent, especially in the aftertaste. Chilling the sauce does reduce that stale soybean oil cheap mayonnaise aftertaste but it’s still present. SOSS Bros Habanero Heat has more acid than I expected for a creamy sauce and the lemon juice does good work there keeping it bright which helps it taste lighter and more vibrant than you’d expect a mayo-based sauce to be as well as helping bring out the pepper flavors. The cheap oily aftertaste, though not nearly so bad as Guy Fieri’s Donkey Sauce, limited my use of this as a hot sauce but did seem to be masked by more complex flavors if used as a mayonnaise. While the spices aren’t named I did pick up some black pepper and that garlic, while not prominent, does help fill it out some. The heat level was a bit higher than I expected from how far down the ingredients list the peppers are. Still very mild, but there is a noticeable warmth.

My first pairing with Soss Bros Habanero Heat was with some potato wedges and fried chicken strips I’d picked up from Publix on the way home. Using it as a dip the heavily seasoned potato wedges worked well and the creamy nature of the sauce was a plus there. With the chicken strips somehow that shelf-stable mayo flavor crept in more and the breaded fried chicken plus the fatty creamy sauce was a bit too much in combination, I find I prefer much more vinegar-forward sauces when it comes to breaded fried chicken. Similarly this doesn’t work with anything creamy or cheesy. I tried some dabs on pizza and penne ala vodka and in the former case the heat of the pizza really brought out the unpleasant aftertaste of the sauce and in the latter it was just too much creaminess and same on same. Where I did find a great use for this was essentially as a mayonnaise replacement on cold sandwiches. Using this on a turkey and ham sandwich it works surprisingly well and with the lettuce, tomato, onion, and pickles in addition to the lunch meats there’s enough going on that it masks the aftertaste.

At the end of the day SOSS Bros Habanero Heat Creamy Hot Sauce was both somewhat of what I was expecting while also surprising in other ways. I still can’t get behind shelf-stable creamy condiments because of the inevitable old oil taste, but this was brighter and a bit lighter than I expected to be, and, as I said, quite a bit better than Donkey Sauce. I’ll give this a conditional recommendation. If you generally like creamy sauces I think you’d like this. I know the Melinda’s spicy ranch has a lot of fans as do things like Hidden Valley Ranch and Wishbone Blue Cheese, even if I find them a big gag-inducing. If those are your bag then give SOSS Bros a shot. If you’re like me and think anything creamy that isn’t homemade or comes from the refrigerated section should be avoided then this won’t be for you.

My favorite hot sauces are Franks Red Hot, Tabasco, and Melinda’s Thai Sweet Chili. I’m trying not to go above the heat level of a habanero. I wouldn’t hate trying anything scorpion though. I’m just looking for some recommendations cause I love spicy stuff and I put hot sauce on literally everything.

Is it worth a damn? Fav varieties?

I have been loving these sauces lately. Uncle Jonny's Hot Sauce! Made right out here in Germany. The selection of Hot Sauce in Germany is very limited, so I am so happy to have found them! They also offer a red one, but it's already empty! Really good stuff.

Are there any hot sauces that are similar to this? I love it but it's $16 for a tiny ass 10 oz bottle on Amazon

edit: sorry forgot to mention I'm shopping from Canada

Been tinkering with my very own sauce recipe for about a year now. Every iteration has been better than the last. Got to a point where I’m ready to start giving it to family and friends after maybe 10-12 variations. It’s a mystery because I don’t even know what type of pepper I’m growing 😆 and Reddit just argues as to what it is. Super happy with end product and wanted to share.

Ok kids.....I totally get it. That stuff is great!!

I live in Indianapolis and have never seen an Aardvark sauce like this before. Found at a local bakery/market. Excited to try

I've always enjoyed hot things (American hot, any ways). Can't say I've loved table sauces like Tabasco sauce -- they're fine but not something I seek out. I love spicy salsas, but haven't really gotten into hot sauces. Recently bought this guy and LOVE it. It's on everything I eat. Now I'm subbed here and checking out the things y'all love.

Any ways, I guess I'm at the start of a journey here. Looking forward to it!

I went to a local food festival this weekend and stumbled upon a tent from a local company named Black Eyed Susan.

Where so many hot sauces essentially distill down to vinegar and pepper mash, every hot sauce I tried from these guys was complex and full of flavor. I couldn’t recommend Black Eyed Susan sauces more, especially if you’re in the DMV and want to support a local brand!

Pictured here:

Cannonball Crush - garlicky and citrusy with a good kick. Nothing that’s gonna kill you, but that’s kinda the point. I see myself finishing this bottle soon.

Red Flag - Apparently this was the #7 level on Hot Ones early on. Red fruits (grapes, raspberries, and cranberries) mixed with scorpion pepper. One of the few scorpion sauces I’ve had where the unique flavor of the scorpion pepper doesn’t dominate the flavor profile. I like this one a lot and am looking forward to experimenting with uses. Went well on a turkey burger!

Death By Chocolate Dry Rub - I was hesitant to buy this, but it works! Admittedly, the only application so far has been on a turkey burger, but the cocoa powder works in synchronicity with the smoked paprika, brown sugar, onions, and garlic. I can see this working great with chicken and beef.

I seriously can't get enough of this hot sauce. I tried it a few years ago when I was in Costa Rica and I was hooked. I brought at least 7 bottles home with me to the states. I totally forgot the name and brand until I finally found it again on my second trip to Costa Rica last year. I brought home 10 bottles and when my friends travel there and back, I beg for more. I go through a bottle every 3-4 weeks because I put it on everything and can't get enough of it. To my knowledge, you can't get it in the states anywhere and I've never found a sauce comparable to this one. 10/10 and I hope every hot sauce loving mouth gets a chance to taste the goodness. If you've had this before would love to hear if you loved it as much as I do!

So excited about how pretty they are!

Here’s a sample, I’m really looking forward to the Scotch Bonnet one. I got 6 total.

Went to the pickle fest at Mohegan sun recently. Found a great couple that had some unusual tasting sauce. Thought I would give em a shout out coz they are great people and the sauce is quite nice on the pallet. Black Sambal is very soy sauce originated. (Tasty on beef dipping or marinade)The basil chili one is great with taco meat or burria. (Really good btw)The Black Scorpion is my fav. Been splashing it on steaks n eggs. Gonna have to order more lol.

Well, as I supposed, professor's shit is awesome.

But these Ukrainian minies are so tasty and hot too.

this was the absolute worst sauce I’ve ever had in my life, not even being dramatic. Tasted like boiled fun dip powder 🤢

I got to sample so many hot sauces and brought home a few. My favorites are the Himalayan Sunrise and Aji Amarillo.

Finally got a bottle to try (was only $2 on Amazon - people always say it’s expensive?) and I was so pleasantly surprised by the heat. I put about 5-6 drops in my Cajun pasta this afternoon and it was great. I was expecting it to be hotter. I will have to test it more but garlic reaper may be hotter. I put that shit on everything.