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What are good things to mix super spicy sauces in to?

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10 Gauge

Curious what you all have found are good things to dilute some super hot sauces in to.

I've got a bottle of Mad Dog 357 Silver Collectors Edition and a bottle of Blair's Ultra Death in my fridge that are begging to get mixed in to various things.

Are these good mixed in a bit of ketchup for example? Sounds like a good way to add a bit of fire to something that's otherwise flameless. Maybe mix some up in a bit of A1 steak sauce for a nice fiery hot steak perhaps?

I enjoy spice in every meal, breakfast, lunch, and dinner!

Thanks for your suggestions.
 
10-4.

What are some good suggestions for very tasty, yet very spicy (but edible...) sauces?

I will hold on to these for spicing up my pots of Chili. :)
 
Try it out and tell us!

In my earlier days I used to add like a drop of Blaire's Ultra Death to a stir fry etc to give the whole thing a little kick. I'd also add a bit to normal buffalo wing and mexican style hot sauces to step them up a level. It was perfect for me back then. If you are not using a high proportion of the extract sauce it may be perfect for you too.

However, as I have come to like my food significantly more spicy, the amount of extract sauce required to hit my desired heat level in food or sauce increased to the point where I could really taste the extract sauce itself in my foods, and not just the added heat. It turned out that for me at least, I really do not enjoy the taste of Blaire's Ultra Death (nor the several other extract based sauces I have tried). But of course its really a matter of your own personal preferences and heat tolerance.

Look around in the marketplace section of this forum, as well as the reviews section, and awards section. There are many THP members who sell their own sauces and I've heard great things about most. My personal recommendation would be to try making your own sauce. Check out the Hot Sauce section of the forum for some tips.
 
I was thinking about maybe mixing a bit up with some Texas Pete.... I absolutely love Texas Pete but I can't stand the fact that it's so mild, even the "hotter" texas pete is rather boring in the heat department. Maybe a teaspoon of Ultra Death or 357 could put some pep in it's step without altering the taste too badly?
 
I hate extract. It tastes awful and ruins what might be an okay sauce or dish, all in the name of "OURS IS HOTTEST!!!" imo.

As I've worked my way through about half a bottle of Blair's 3am Reserve, trying to incorporate it into various dishes, sauces, salsas, etc. the only thing I've found that didn't have the immediately recognizable awful extract taste is barbecue sauce. For whatever reason it works pretty good in my homemade bbq sauce.

If I can't stand the flavor of the hot sauce on a chip (or a spoon) then I don't try to cook with it anymore. Why try to make lemonade out of horseradish?

If I want a spicy dish I try to use fresh or dried peppers, or just drown it with a bottle sauce I actually like like Holy Jolokia, some Marie Sharp's, etc.
 
a good sauce should not need to be mixed in to cover nasty flavor for the heat. Just my opinion.
You should taste the flavor, then feel the heat
 
the more I cook, the more I learn~~~

With daily home cooking dishes in general, I usually don't use a prepared hot sauce. For heat in our cooking, crushed/dried chiles work really well, and puree, both will add a little of their flavor to whatever dish we happen to be cooking, and no other flavors.

If a commercial sauce has a great flavor, I like to eat the sauce with something so that I can enjoy the flavor of the sauce. crackers/cheese, nachos, rice cakes/cream cheese, celery/cream cheese, etc.

If a sauce has good subtle flavors with fruits or anything, I wouldn't use that in a pot of chili or BBQ sauce because the flavor would totally get lost. All the pot of chili needs is something to kick up the heat and maybe add a little flavor of whatever chile is used. It could be an extract sauce, some dried chiles, a puree, .....but not something like a flavor-crafted hot sauce. Purees, chipotles, smoked chiles will all impart some of their flavor to something like a cooked dish.

jmho~
 
You can add the sauce to anything at all that you enjoy but think isn't hot enough. I think that's the best way to 'get rid' of your extract. Now that I have discovered the glory of superhot powders I use them in place of an extract when I want to spice something up without ruining the flavor. I've put it in ketchup, tomato sauce, store-bought salsa, BBQ sauce, buffalo sauce, sandwich sauces like mayo and the Chipotle Southwest sauce from Subway, mustard, really anything at all. I'm sure you can use your imagination!
 
I mix sauces all the time but not in batches, rather when adding to food. For example, ketchup and hot sauce on meat loaf, barbeque and hot sauce for grilling, hot sauce and several different mixes for marinading. This way you don't have to make dozens of different kinds of sauces, can just made a base sauce with ingredients you'd want in anything and mix it with something else on an as-needed basis.
 
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