Looking for heat and flavour

chilliman64 said:
ahhhh, heat AND flavour...

rarely the two appear in satisfactory proportions in the same product. probably easier to find a really tasty sauce and then add either dried and ground chile or a splash of extract. or you could just add some diced habs etc.

welcome to THP from the Great Brown Land Down Under.
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Thanks CM. That is what I have resorted to, but then finding the right blrnd becomes the issue. You can love one extract, and love one mid level sauce for flavour, but then find that they taste awful together. Especially when it comes to jerk sauces - the extracts don't seem to go well with them, at least in the opinion of my taste buds. I've also combined saues that are very hot in the bowl, but then drop a couple of levels when heated with whatever meat I am cooking - that one I don't understand at all.

Somewhere out there is my perfect sauce - this site is bound to help me find it.

Where in Australia are you located?
 
Hot Canuck, shipping is $10 from the UK but my jolokia sauce packs a punch with fantastic flavour. Infact i have some on eeeeeeebay with international postage options
 
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