this post was submitted on 17 Aug 2023
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[–] Speculater 25 points 1 year ago (5 children)

I'm a chili head and I fucking hate hot sauce that's just pain without flavor. I've also been the guy in a Thai restaurant that regretted "hottest" on their menu.

[–] [email protected] 9 points 1 year ago

Same. I've thrown out entire gift sets I've gotten because it's just hot garbage in a bottle. I always tell the giver that I appreciate the thought, but if you're gonna spend the money, go to someplace like pepper Palace and get one good thing instead of six bottles turds.

[–] FlexibleToast 7 points 1 year ago (2 children)

I think that's why I tend to like carrot based hot sauces over vinegar. The carrot dulls the spiciness a bit and you get the flavor of the peppers more.

[–] [email protected] 5 points 1 year ago (3 children)

Carrot based hot sauce you say? I'm intrigued and will research on my own, but do you have a suggestion for a good tasting medium heat hot sauce that is carrot based?

[–] [email protected] 3 points 1 year ago (1 children)

Secret Aardvark is pretty famous in the US West and its third ingredient is carrot. This site has a whole section for carrot-based. I think they are usually habanero sauces

[–] [email protected] 3 points 1 year ago

I actually have some Secret Aardvark in my fridge already, it's tasty stuff. Never realized it was carrot based. Thanks for the info and link.

[–] Lurk99777 2 points 1 year ago

Ferment your own if you really want to get wild. It's not hard, just takes patience.

[–] [email protected] 2 points 1 year ago

Many of the thick sauces are carrot based, since it stops it just being a bottle of spice water and actually has a sauce consistancy

[–] [email protected] 2 points 1 year ago

I've got one at the moment that's Naga with a Peach base. That's damn tasty.

[–] [email protected] 5 points 1 year ago (2 children)

Theres too many "extract enhanced" sauces out there now like Da Bomb that just taste like chemicals and spice. It's cheating in my book, make a hot sauce that blows my head off and tastes good.

[–] feedum_sneedson 5 points 1 year ago* (last edited 1 year ago) (1 children)

If the marketing leads with the Scoville rating, that's usually a sign it's going to be shit. I used to be very into chillies, somehow I drifted away from it. But the Naga Jolokia sauce I had could ruin a pot with a few drops. Naturally I ate a teaspoon of it once, and can't say I recommend it.

[–] [email protected] 2 points 1 year ago (1 children)

Naga sauce in if itself is fine, I have a Naga and Peach one at the moment that's dope. They do kick in faster than other types of chilli though.

[–] feedum_sneedson 1 points 1 year ago (1 children)

Yeah, I think this one was made with added capsaicin extract, it had that kind of black colour to it.

[–] [email protected] 1 points 1 year ago

Yeah, it's like a black tar if you see it in its raw form.

[–] [email protected] 2 points 1 year ago (1 children)

I enjoy spicy food, but among Euro-Americans it isn't about the taste, it's a macho badass thing. You prove how much of a man you are by how many Scoville units you can consume. It's dumb.

[–] [email protected] 2 points 1 year ago

I mean, not all of us do. Admittedly I tried the "World's Hottest Ramen" for a laugh once, but I I regularly cook with Carolina Reapers as I like the taste not to prove how big my balls are.

[–] [email protected] 3 points 1 year ago

Same here I like chilli in moderation, a drop or two of habanero or a really strong ghost pepper sauce gives plenty taste and heat.

At some point I found out that I'm not superman when it comes to chilli and while I eating really hot food my body says "Stop not a bite more!"

Now I just try to stay far from my limit where I can enjoy the taste of chilli.

[–] [email protected] 2 points 1 year ago

My thoughts also. The spice level should accentuate the flavour, not just be hot for scoville bragging. i had amazing spicy Thai, the good thing is it was too hot for my wife to steal any from my plate