Captain Caliente

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Hahh. The video commercial for this is going to be hilarious. What do you think about the label?

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Some folks refer to super hots as simply that. But to me, there is something much deeper here to consider. Super Hot peppers are not for everyone. At least in their raw form. However, they can be for everyone. They bring a flavor profile like nothing else on this planet. And these types of peppers are quite spectacular. Each super hot has a distinct flavor, once you get past the heat. What makes them "gourmet"? Simple. For my entire life I could go into virtually any restaurant and ask for a Jalepeno pepper. And if you go to a Mexican restaurant, it is likely that you could ask for an habanero sauce of some sort. There is no way to get the flavor of a gourmet super hot pepper at any restaurant. At least as a general rule. But are we not witnessing major corporations using ghost peppers and reapers in sauces? Sure the sauces they produce suck but they are moving in that direction. My experience is that there is nothing like a meal prepared with super hot peppers. You have to know how to cook with them.You have to know how to harness the heat and who your audience is. But it can be done. It should be done. This is where chefs are missing the mark. There are simply too many of us to ignore.

There are distinct flavors found in any super hot pepper. From the Habanero Savina, all the way up the chain. There is no such thing as a disgusting super hot pepper. Each one has a specific flavor. Sometimes this in fried, baked, smoked, dehydrated, etc... Our job, as chileheads, is to to educate the world about the benefits, taste factors and value of a super hot pepper. We are obviously doing a great job. Because corporate America is paying attention.

If there is an actual super hot pepper that you do not believe is a gourmet pepper, please explain why?

Howdy gang. Was wondering about blenders. No complaints with a blender like vitamix. But what are hot sauce makers using to blend sauces in large quantities? Thanks for your advice.

Appreciate your assistance. It's our new spicy soy alternative. Trying to decide on a label for the sauce. We have it narrowed down to these three label ideas. Which is your favorite? 1. The Dragon. 2. The Samurai. 3. The Pagoda.

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