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Captain Caliente

Member Since 27 Sep 2018
Online Last Active Today, 01:30 AM

#1587859 Harvest

Posted by Captain Caliente on Yesterday, 06:54 PM

Try hot vinegar or maybe a Indian type chutney made with green supers. According to what ive read its pretty common to use some green in India. They do make an interesting hot vinegar for bean dishes or to kick up the heat in other milder hot vinegars.

Hell yes it is worth it.

#1587858 Harvest

Posted by Captain Caliente on Yesterday, 06:48 PM

Great harvest today. Loving every minute of it.9833DB39-B52A-4CA4-A4FD-46B0E709B9A7.jpeg

#1587571 Selling Your Hot Sauce Legally

Posted by Captain Caliente on 15 October 2018 - 03:18 PM

In Florida I had to go through the Department of Agriculture to get the Food Safety Permit. And it took a minute and about 4 people to get to the bottom of what was necessary. But if they are ones permitting, then it has to be their way. It's your best bet. Every state seems to have different regulations. Good luck with your venture and your dreams.

#1587570 Rate my label

Posted by Captain Caliente on 15 October 2018 - 03:15 PM

As others have exclaimed thank you for your service sir.


I like "Semper Fire" sauce. Cool concept.


Then you could definitely play with some fire. All around the logo etc... Maybe even a flag made of hot peppers for the shapes on it?



#1587511 Captain Caliente sauces review

Posted by Captain Caliente on 15 October 2018 - 07:12 AM

the green go and original look exactly the same based on the ingredients too. Is the only difference that one is green jalapeno and one is red jalapeno?


Hey Edmick, there are a few differences between the two. The Green-Go has a bit more honey. It is the same peppers, but green. And the way the sauce is blended. It has a much more chunky feel to it. It is not as broken down as The Original. We wanted The Original to have a different texture. Much more smooth and silky. So we used a different blender for it.


But all in all, these sauces are basically the same. The Green-Go has a much more tempered heat. And, there is a slight difference in flavor between mature superhots and immature superhots. I didn't realize it before the final products. But now I can taste the difference. Pretty interesting.

#1587510 Captain Caliente sauces review

Posted by Captain Caliente on 15 October 2018 - 07:04 AM

Hey gang. This is great. Thanks for the suggestions. I too think the labels need work, particularly the size of the graphic. Yes, Green-Go is a play on words. It's the mild sauce for the Gringo's out there.


Working on a few others. A chocolate Bourbon and a Mango blend. Jerkies too. This has been a great experience and I truly appreciate the time you took to offer good advice.

#1587393 Water As An Ingredient In Hot Sauce

Posted by Captain Caliente on 14 October 2018 - 05:01 PM

Im down with that.

#1587362 Water As An Ingredient In Hot Sauce

Posted by Captain Caliente on 14 October 2018 - 03:17 PM

Yea we're great! Til you get to know us.. Lol *shrug* *snort*

My best friends in the world are "gourmet" Micks.

#1587349 Water As An Ingredient In Hot Sauce

Posted by Captain Caliente on 14 October 2018 - 02:57 PM

If he only knew how much I love the Irish and their Whiskey.

#1587320 Water As An Ingredient In Hot Sauce

Posted by Captain Caliente on 14 October 2018 - 02:03 PM

Mediocre- the very best of the worst, the very worst of the best, commonly known as the cream of the crap.
I think the Captain has not been exposed to the plethora of other sauces we on THP have been lucky to have enjoyed over many years, and doesn't realize what he is up against.  He seems to be a BigFish in his little pond of exposure.  Might just be a bit of wake-up realizing the hot sauce world is a whole lot bigger than that sand lot.
I am the best selling salsa at my local stores. 
Sounds great, right?  Ok, bragging rights, until I reveal the local population is less than 4,000 people full time, the pass closes in the winter, they have no other fresh salsa makers, but my locally made fresh salsa outsells the BrandName refrigerated (with preservatives) salsa about 3:1.   And that sales is about 100 units per week! 
So, me saying I'm the best selling salsa is correct.......but it has to be in perspective. 

I do not believe this to be true. I am not delusional. Yes, lots of people make great sauces. I love that. I'll try any of them and probably love most of them. This is a mischaracterization to be sure.

#1587311 Water As An Ingredient In Hot Sauce

Posted by Captain Caliente on 14 October 2018 - 01:31 PM

Bahahaha. Marketing is one thing, nothing wrong with pushing whatever direction you want your brand to go to increase sales.

It might be better to dial the shtick back here though. This definitely the place for someone passionate about growing, sauces, cooking and Chiles in general.
That said; this place is loaded with people who are crazy talented at all of those things, but not particularly impressed with talk.

The expression "don't teach your grandma to suck eggs" comes to mind.
The throw down tropics are locked but take a peak through them and the open food topics to get an idea of the level of cooking talent concentrated here.

If you are twice as good as you seem to think think you are, you would be about average for here.

Of course average here is about special forces level anywhere else.

Not even taking the use of chiles into account, the daily meals people drop in here are generally better than anywhere else on the net I have seen.

Snap a few pics of those meals you cook 3 times a day and drop them in the food threads instead of just proselytizing about your abilities.


Hahh. I always put my money where my mouth is. Filmed cooking shows...of me and my friends cooking, been talking about food and making it for years...all online. Yes, I realize that many do it. Which is the point. Food brings people together. It should never tear them apart. I love to support the culinary arts and I love to participate in them.


And I guarantee this, no one will ever say about my sauces...they are mediocre. They may not be the best you ever had but they are damn good. That's just a fact.

#1587287 Chefs and super hots

Posted by Captain Caliente on 14 October 2018 - 12:11 PM

"Gourmet cold/flu medine" :rolleyes:


Why not? By the way, thank you for your service to this great nation!

#1587276 Water As An Ingredient In Hot Sauce

Posted by Captain Caliente on 14 October 2018 - 11:52 AM

Are you f**king with us? You're kidding, right? You've got to be. Multiple times already, you've told us that your hot sauce is the absolute best on the planet, and nobody else can even come close to yours. And you've doubled down. Repeatedly.

Anyway, this isn't the first time I've pointed you here, and (probably) won't be the last :sigh:

Here you go.
Let's see what you're made of:

Been accepting entries for about a month now. Winning here ^ will remove all doubt. You, alone, can end all of our skepticism, once and for all.


Bro, you should relax a bit. I'm a huge fan of Mad Dog too but it doesn't mean you gotta keep it in high gear all the time. I've had some fun in here and have enjoyed swapping sauces with folks. And I haven't said my hot sauce is the best. But hell, that's the point of making hot sauce...isn't it? To make the best. I think my sauces are the best. So does everyone who makes sauces. Just like I think my videos are awesome, my websites are top notch etc... There are plenty of good and great sauces. And honestly when I first started this thread I was motivated by fresh chile peppers and was directly talking about commercial sauces. Thought I'd get a bunch of high fives. I was at the grocery store and looking at labels because I was designing my labels, started looking at ingredients and bam saw water, water etc.... I did not realize this was a hot sauce group. And I love the fact that it is. In my conversations with SalsaLady she was able to articulate it best. The commercial hot sauces are much different than the boutique sauce makers in this forum. I completely agree.


Further, I've already sent my damn sauces out to the competition last week. So relax your bones man.

#1587248 Chefs and super hots

Posted by Captain Caliente on 14 October 2018 - 06:55 AM


and there is the next great business venture!


It's in the book.

#1587184 Chefs and super hots

Posted by Captain Caliente on 13 October 2018 - 07:24 PM

I suspect seasons affect my tolerance mostly due to differing levels of access to fresh and hot pods. As in, around now I'm sampling while raw pods and acting a fool, so a bowl of K-Town's most spicy Dolsot doesn't faze me. But in late spring, by then all i have is grocery pods, powders, and sauce. I still eat spicy, but i tend to prepare food to my comfort level, rather than sampling straight Superhot pods, comfort level be damned.

But i hadn't considered other seasonal factors, such as allergies, cold/flu season, other shit i might be eating, or other factors too arcane for a schmoe like me to comprehend. Hmmmm.

All i can really say about that is, nothing clears clogged sinuses quite like spicy food.

You do realize that a bottle of immature,gourmet super hots has so much vitamin C that it might as well be a bottle of cold/flu medicine.