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making hot sauce

i was thinking of making hot sauce and i want it to be as hot as i can get it and i was was wondering what things would take away from the heat of the pepper i don't really care what kind of taste it's got as long as it's not a bad taste the main thing is i don't want to lose the heat of the pepper any help would be greatly appreciated
 
Well, a lot of superhots then :)
Make a pepper-based sauce and not carrot-based, or vinegar-based, etc.
 
Whatever you add, the heat is still going to be in the bottle. It's not like pickling, where some of it transfers to the liquid you don't consume. With hot sauce, you consume the bottle, the cap is in there. Just keep your pepper ratio up, and use whatever you want.
 
also i have a friend who makes like some kind of white sauce he brushes on chicken while he grills it and i was wondering do i need to cut the peppers up put them in whole or blender them up as little heat loss as possible
 
White sauce for chicken is probably Big Bob Gibson's style, mayo based. Not sure what that has to do with your original question.
 
What the Scoville heat scale is based on should be your first clue.

How much sugar water does it take to neutralize the heat of the chile. If you don't want the heat neutralized, don't add anything with a sugar content. Other herbs and spices....go for it~
 
Oh and you're in AL, it's definitely Big Bob Gibson's white sauce (or style) aka Alabama white sauce.

Okay I'm getting the feeling this is a prank sauce. You want the hottest possible, flavor doesn't matter. Then you say your friend makes a white sauce, and you want to know how to spice it up.

Are you trying to get this into his sauce without him knowing?
 
ps- punctuationmakesadifferencetohowasentancereads.
 
speaking of pranks i do have a buddy who thought nothing was too hot until i gave him a butch t. he speaks a different language now. the sad part is the pods were dried out
 
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