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Thanks all! -- I made it about 5 days ago, so I will taste test it this afternoon and perhaps cook it a little with some added honey & lemon juice in increments until I find the balance I want.   Agreed about tailoring a sauce for specific foods, but I did try it on fish, also some brisket and...

So, this is somewhat of a general question.   I'm reasonably experienced at balancing saltiness, acidity, sweetness etc. when it comes to cooking & hot sauce making.   I often add fresh basil, or parsley, oregano into my sauces (uncooked typically) in incremental amounts until I feel the taste...

Nando's is pretty popular as a chain here in Australia, and definitely in the UK -- the sauces have good flavour, but I agree with the sentiment as that they get hotter (up to 'Xtra Bloody Hot') they diminish in tastiness. Not quite as versatile as a sriracha though.    

Hi y'all,   So I'm new here, I decided I'd share a recipe that I thought up one day and made and bottled it up over a month ago now (and posted it to another site) -- but now that it's had time to mature/blend in the bottle, the flavour is so good (if I do say so myself) with a nice burn, but...

Hello all, just found this forum a few days ago...and after browsing and reading all of the wonderful information about the best damn fruit on earth I just had to sign up.    I've always loved spicy food and have for the longest time been known as the 'crazy one' in my family/friendship group...