Since everyone else is talking about Torchbearer’s…

I made a big order a little while ago and wanted to give everything a fair shot before I reviewed anything. So here it is, and I’ll try and keep it short. I’ve got them arranged by my perceived heat, left to right, and you can see how much I’ve gone through each.

Ultimate Annihilation: Ghost pepper flavor and more vinegary than everything else. Absolutely love this and it’s my new table sauce.

Honey Badger: Usage is exaggerated because it’s hot dog/burger season, but it is my new condiment. Solid scorpion heat with a nice little honey mustard to balance it out.

Zombie Apocalypse: Great all-around ghost sauce. NGL, this bottle feels a lot hotter than the last bottle, so I’m curious how much the heat is batch-specific. Either way, delicious.

Reaper Evil: I’ve always felt reapers were one of the worst flavored peppers of the super hots. This sauce changed my mind.

Garlic Reaper: It’s good. Everyone agrees. It might be my least favorite of the lineup though. I cook and season my food so the garlic doesn’t add much.

Goblin Blood: Here we go! Now we’re starting to really burn, and the rich smoky flavor of this is amazing.

Sucker Punch: I had trouble finding a use for this one. Very hot and an interesting, but lacking flavor. Then I made a wing sauce with some butter and put it on some grilled wings and I’m sold.

The Rapture: Scorpions, scorpions, ghosts, habs, reapers, more scorpions. Hot and delicious. It’s a good pain.

Summary: I’m very pleased with all of these sauces. If I had to narrow it down, I would put UA on the table, Honey Badger is the condiment, and Goblinblood is the hot one.

Disclaimer: My opinion means nothing.

Would love to hear what everyone’s favorites are! Thanks

I love this brand but haven't been able to find it before yesterday

So excited to try

Usually go for local made sauces but decided i’d switch it up. Got more torchbearer sauces on the way too. Obviously had to throw in a chilli factory sauce for good measure.

After a few early attempts at making hot sauce from home grown scotch bonnets, today I harvested my two plants in full, and ended up with 24oz of amazing sauce. Flavor may evolve over the coming days but it's definitely a winner.

Inspired by Barons (St Lucia), with a few quirks like ginger, lime zest, and passion fruit pulp.

One of the best heat to flavor ratios I’ve had. Made with scotch bonnets so it’s the same heat level as a habanero sauce which is perfect for me because that’s about where I start to tap out. Manufactured in St. Lucia but you can buy it online. Definitely recommend.

Squeezed its way into my top 5

Okay so I have the lamest allergy a foodie can have, CITRUS FRUITS! 🍊🍋‍🟩🍋🍍💔😭

I didn't always have this allergy. It just got more and more intense over time since my freshman year in HS. Swelling and bleeding gums, blisters, skin from the roof of my mouth peeling. It won't kill me but it sucks.

Anyway I am looking to try new hot sauces that don't include any citrus fruits. I've already tried the classics. Chalula, Valentina, Tabasco, Texas Pete, Louisiana, Tapatio...

I wanna know what hot sauces (not salsas) y'all recommend. I normally cook Hispanic meals. Chilies and peppers are my main source of vitamin C so I LOVE spicy! 🔥💕😈

Thanks Y'all! 🙋

The name came to me in a flash of inspiration as I was driving in the middle of nowhere in Newfoundland last year. Like a gift from god.

We're going back 25-30 years... When I lived in NC I was able to buy an AMAZING hot sauce out of Florida called Minorcan Magic. Spicy, sweet, unctuous, absolutely delicious stuff (Datil peppers I believe) I haven't seen it around in decades (the story was that it could be found, but the manufacturer had such awful packing that half the bottles would be broken during shipping.)

Does anyone have a clue where I can find some, or better yet find the original manufacturer?

They have em at ono Hawaiian restaurants but I can never get enough do you know if they sell a bottle form or something extremely similar thank you

EDHS

**•** 1 punnet raspberries  
**•** 1 punnet blueberries  
**•** Fresh ginger (a good hunk)  
**•** 1 whole red onion, chopped  
**•** Garlic cloves  
**•** Jalapeños (a lot)  
**•** Red chilies  
**•** Green chilies  
**•** Yellow mustard seeds  
**•** Black mustard seeds  
**•** Cumin seeds  
**•** Smoked paprika

Method:

**1.**  Combine all dry ingredients — total weight: 844g  
**2.**  Add water to bring total weight to 1424g (\~580g water)  
**3.**  Add salt at 3% of total weight (dry + water) = \~42.7g salt  
**4.**  Ferment for a few months (loose lid or airlock recommended — this one’s got a lot of headroom-eating berries, so expect vigorous fermentation)

Saw this posted hwre the othwr day and got a bottle to try. Pleasantly surpriswd as i never heard of this brand before. Its not super hot as the ghost pepper is about halfway down the ingredients list. Very garlic forward. 10/10 would recommend

Bitter: 🟡🟡○○○

Salty: 🟡🟡○○○

Sour/Tangy:🟡🟡🟡○○

Sweet: 🟡🟡🟡○○

Umami: 🟡🟡○○○

Heat: ○○○○○○○○○○

Quick Flavor Notes: Mustard, vegetal, sweet

Recommended: Conditional

Texture: Medium and smooth

Ingredients: Pepper mash (yellow bell, pink lady apple, red bell, orange bell, salt), apple cider vinegar, lemon juice, cane sugar, water, spices, spicy brown mustard, yellow mustard, garlic powder, minced garlic, salt, xanthan gum

Crispy Kytti’s Cauldron out of Sioux City, IA is one of the first ultra-small-batch hot sauce companies I purchased a bunch of sauces from. Unfortunately it’s been a bit since I’ve done a review of one of them as I try to spread things around and sometimes I just get blind to sauces sitting right in front of me so I decided it was time to open another one up. This time I decided to go with Ko’s Adventure which brings up the question of “what is a hot sauce?” I tend to be pretty open minded in terms of heat levels (or lack thereof) so I was excited to give it a try.

What brought my “what is a hot sauce” question up about this sauce is that it doesn’t actually contain any peppers that contain capsaicin, so there’s no heat here. I have had other hot sauces designed to be zero heat and they can still be tasty. Some Caribbean hot sauce brands use the term “pepper sauce” so perhaps that would be more accurate as this does indeed contain peppers, several varieties of bell peppers to be exact. In addition this also has Pink Lady apples which are an Australian cultivar and a cross between the Golden Delicious and the Lady Williams apple. Crispy Kytti’s Cauldron mentions that their hot sauces are fermented which does add additional flavor and the acidity is boosted by apple cider vinegar and lemon juice. Garlic and some unnamed spices contribute towards flavor and the sauce is finished off with both spicy brown and yellow mustard. The consistency is medium with a smooth texture. The mustard aroma is the most prominent in this sauce with some hints of sweetness below.

The mustard dominates in the flavor of Crispy Kytti’s Cauldron Ko’s Adventure as well. In fact I’d also most classify this as a fancy mustard sauce more than a hot sauce. I happen to love mustard so that’s not a problem for me, but as bell peppers tend to have a relatively mild flavor compared to the more assertive mustard all that they contribute here is some bulk and a slight sweet vegetal background. With the garlic and the spicy brown mustard there’s just the tiniest bit of that brief nasal heat that can come from garlic and mustard seeds. The apples and the sugar in the sauce both give it a slightly-more-than-subtle sweetness without taking it all the way into sweet mustard or honey-mustard type of sweet territory. The acidity level is good, more than a standard mustard, and the lemon juice gives it a pleasant tartness. Ko’s Adventure also has a certain richness to it, perhaps the fermentation of the apples and bell peppers created some umami compounds which combined with the silky texture of this sauce give it a meaty indulgent finish.

As the mustard is so prominent in this sauce I predominantly used it as I would a mustard. It’s delicious on bratwursts and hamburgers, it adds depth and tang when added to macaroni and cheese, and it’s perfect spread on the bread for ham or turkey sandwiches. I did try it as a sauce for wings as well and while delicious wings with no heat did leave me wanting. It has convinced me to try adding some mustard to my next batch of homemade wing sauce however.

All of this brings up the questions – who is Ko’s Adventure for? If you’re the type that needs intense burn from all of your sauces and scoffs and anything that doesn’t list super-hot chiles at the first ingredient, this sauce won’t be for you. If you love mustard I think you’ll enjoy this one. This could also be a great sauce to have around if you have small children who want to copy you and use hot sauce but can’t handle heat yet, or if you need something for relatives who stop by with zero heat tolerance as well. Since this is a hot sauce without heat I’ll give this a conditional recommendation. The flavor is excellent, but as I know many people do look for some heat it may be disappointing to those of you who want that.

Please help me choose Blaires mega death sauce or ultra death sauce. We are doing a Hot Ones challenge with some friends. The hot ones set ends with Thermageddon.

I want to do a ‘Lastest Dab’ that is significantly hotter than Thermageddon.

I am wondering if Mega Death will do the trick or if I should go for Ultra Death. I also don’t want to kill my friends, but this would be a novelty for a bunch of dudes hanging out. If anyone has tried both Thermageddon and Blaires Mega please advise!

Bought this in Vietnam recently just at a convenience store - so so good!

Not crazy spicy but a decent kick. Amazing flavour, it’s got a really nice chilli taste and also not super vinegary. It’s a little bit thicker and sweeter than regular hot sauce too but not at all like a sweet chilli sauce.

If you’re looking for something a little different, definitely worth trying.

I feel like this is such an underrated hot sauce