Super Hot Sauce flavouring

Winters · Feb 12, 2016

Hello all,

I have been trying to make an ultimate heat hot sauce for a group of friends. We like to outdo each other with various cooking challenges.

I have made some ridiculously hot sauces by adding capsaicin, Carolina Reapers and extracts, such as Mad Dog 357 Plutonium, to my sauces. The problem is that the heat level tends to destroy the taste.

Do you guys have any recommendations for flavouring for super hot sauces? I have tried the usual recipes, a classic Bajan sauce, coconuts, papaya, etc but no joy.

Cheers,

Winters

juanitos · Feb 12, 2016

extract sauces all taste pretty bad. Using fresh peppers will give you much better flavor.

dragonsfire · Feb 12, 2016

use fresh, cant beat that, and let blend for at least a week.

SavinaRed · Feb 12, 2016

Pick out whatever fruit you like and maybe some honey or other natural sweetener with your favorite hot peppers and you should be good. I've liked peach, pineapple, orange, apple with my superhot sauces. And don't skimp on the peppers. I've used anywhere from 1/2- 1lb of peppers for a quart of hot sauce. Of course this isn't very practical for selling a sauce but for a home made sauce for friends and family its great. And trust me it will be plenty hot with no need for any additives or extracts.

OCD Chilehead · Feb 12, 2016

Welcome. Like Savina said, I like a sweet sauce. The last sauce I made was with mango, orange, pineapple, onion, carrot, allspice, ginger some vinegar and lime with peel for preservative and a bunch of Jigsaws. I bottled my sauce, but if your just making something to use right away, you can skip the acids. Just use right away. There is a lot of basic recipes on this site, YouTube, and Google. Just experiment with a sauce and when you find the taste you like, add the heat. Hope this helps and good luck.

JohnsMyName · Feb 12, 2016

Think big bold flavors. People won't use much of it if it's that hot. I'm currently planning a super hot sauce and will be adding smoke to it. Not sure beyond that yet. Think big!

SmokenFire · Feb 14, 2016

I don't use extracts. They impart a bad metallic taste to sauces imo. No offense to any who do, there's nothing like extract to kick heat into the stratosphere.

When I'm using red supers I like apple, pear and red berries for sweet notes and balance.

When I'm using yellow/orange supers I like orange/clementine type citrus. Also like pineapple & mango.

I've made sauces with fresh peppers that would light you up with less than a teaspoon on a chip. Not many out there are looking for that though. Balance in taste between heat and salt and sour and sweet is the key.

hot stuff · Feb 15, 2016

I guess the first question ought to be, what are you putting the hot sauce on because unless you're just eating it straight, the medium matters a lot.