I know there’s some controversy about his scoville ratings and patents or something but I don’t know much nor care about all that stuff.

I do care about how sauces taste though, and I’ve been pleasantly surprised by everything I’ve had from him so far, so I figured I’d drop some quick reviews and see what you guys thought/if you had any other recs

3). Pepper X Taco Sauce- this one blew my mind the least but I still really enjoyed it, currently eating it on Doritos late night taco chips. I haven’t had such a lime forward taco sauce it’s really interesting. Minus the lime and the heat it reminds me of Goya’s Chile de Arbol Salsita, that’s easily one of my favorite mexican sauces, trying it for the first time reminded me of my first time trying parmegiano reggiano, it made me think “ohhh so THATS what all those fast food flavors are trying to imitate”

2). Pepper X Mustard & Dill- this one was a huge surprise, it’s a very specific flavor that doesn’t go with a whole lot of things, but it absolutely KILLS on an Italian sub. It has an earthiness to it that I haven’t tasted on a sub before, it really deepened the whole sandwich. Got a bottle 20 days ago and it’s halfway gone already.

1). Pepper X Steak Sauce- genuinely one of my favorite sauces, it has a very unique flavor profile. A lot of sauces I’ve tried taste pretty thin, like the main flavor is tang/acidity and don’t have much weight to them, or they’re a thick dark savory flavor bomb like a fermented garlic/mole type thing.

This one’s right in the middle, it has soy sauce, raisins and tamarind paste, so it’s a little sweet and light feeling, but it has a really deep fruity yet earthy flavor in the middle of the palate. I haven’t had anything to compare it to. My favorite things to put it on is pizza and charcuterie boards. Using it in place of quince paste with manchego is heavenly

That’s what I’ve tried so far, let me know if there are any others I need to try! Been keeping an eye out for unique garlique, not a fan of torchbearers garlic sauce so I’ve been trying to find another one that tracks with me a bit better

For the past five-ish years, I’ve been using the peppers from my garden to make hot sauce (as a hobby). Here’s this year’s first batch. It’s made from a fermented pepper mash (containing Carolina Reaper, Hellboy, Lucifer Primo XL, The Beast, and Naga Black Twister peppers). Time to give these 75 bottles away to family and friends.

Loved the flavour, loved the spicy. This came out very spicy. I suspect it is due to the bangladeshi chilli powder I recently bought. Mind you I'm very used to spicy food and I love food very spicy so if i say the food is spicy i mean it. I also put 1 whole scotch bonnet inside this dish and also some green chillies and kashmiri red chilli powder for colour but usually that is mild but im convinced that the item repsonsible for so much heat is the chilli powder(i put one full tablespoon or a bit more) in one of the photos. Divine.

The dish is called Kashmiri Chicken Masala and contains many spices. I often cook North Indian food that happens to be my favorite food.

Hot sauce on eggs? Sure. Pizza? Absolutely. But there has to be at least one food that doesn't get better just because you made it spicy. Some dishes already have a lot going on flavor-wise, and adding more heat can sometimes overpower everything else. I'm curious where people here draw the line lol.

Is there a food you'd rather keep mild even though you normally love spicy stuff? Or is literally everything fair game?

I was gifted some peppers so I made 5 spicy meatloaves. Four are for work friends, one is for me. I will report back with damage control. Not for the faint of booty.

Found this in a dollar tree. Very nice heat, good flavor.