Pisqueya Spicy Sweet Hot Sauce Review

Pisqueya Spicy Sweet

Note: This sauce appears on Season 22 of The Hot Ones.

Note: Support video available here: https://www.youtube.com/watch?v=LJC6XiTLN1g

Sometimes coincidences are fascinating. Skip ahead a couple paragraphs if you're not interested so much in story time. Take, for example, the Bravado Manuka Honey Passion Fruit hot sauce (reviewed elsewhere here). I was not familiar with Manuka honey specifically, but figured it was like any other honey and do a lot of FOH content for spicy honeys (there is a playlist to your right, if interested). Honey in hot sauce can often be quite good and while not super-versed in passion fruit, I figured, hey, tropical fruit, should be interesting. It was, but not in a pleasant way. I get into it a lot more in the review and accompanying video, but there was an off-flavor I found extremely off-putting.

So, shortly after I wound up filming, then binning that sauce, I received a spicy Manuka honey product I had ordered before the Bravado sauce arrived. That particular product, which will eventually be posted and in the Spicy Honey playlist I mentioned, did not have a very forceful off-flavor and by then, of course, I was pretty interested in tracking down what was causing that, so I could try to never experience it again. This sauce I picked up solely because it was on The Hot Ones show and only realized later it featured passion fruit. 

So, what we have here seems a lot like an attempt to jump into the very well-established territory of tropical fruit-based sweet-hots. Most of those tend to be either mango or pineapple and this is clearly aimed at that, but for me, it's a pretty hard no-go. For, you see, I have discovered the source of the off-flavor, which was strongly pleasant here. To spare you going back and either re-reading the review or watching the video for the other sauce I mentioned (though I would love it if you did one or both), there is a flavor that comes across as medicine-y. If you're a beer homebrewer who has had an infected batch or if you've otherwise experienced an infected beer, you'll know what I mean and since passion fruit is the first ingredient, it's pretty prominent here.

Interestingly, this sauce does not have vinegar listed, instead relying on both lemon and salt to act more as preservatives (I presume). The notes I dislike seem to wax and wane as I go through the bottle, so I'd definitely suggest a lot of agitation with this one. Unfortunately, I could not really find an application where I liked the flavor, so this is ultimately a miss for me and will probably be binned after the Q1 2024 Wing Thing video. Heat-wise, it is virtually non-existent. This sauce label has the very annoying habit of not specifying the specific peppers (though others in the line-up from this company do), but this does not rise, for me, to even the level of one.

Bottom line: This is one of those I find incompatible with my palate, but if you really like passion fruit, this is probably worth giving a go. 

Breakdown:

            Heat level: 0
            Flavor: 2
            Flexibility: 0
            Enjoyment to dollar factor: 0

Overall: 0

Karma Ashes 2 Ashes Hot Sauce Review

Karma Ashes 2 Ashes

Note: Support video available here: https://www.youtube.com/watch?v=Ht6bBkVVBCk

This is one I meant to get posted in 2023, but I bought it, then it sat on the shelf for a while because I tend to limit how many bottles of absolute scorchers I have open at one time (this does not count the ones I keep in reserve for the quarterly wing things I shoot for the FOH YouTube video series - check playlist on right, if interested). It is, in many ways, the ultimate hot sauce, because it is definitely blazing, both immediately and then progressively with the build the 7-Pot likes to have, but is so delicious one cannot help but keep going. Meanwhile, the flames continue to rise...

I enjoy the flavor of 7-Pot Primos pretty considerably. I think, at this point, they’re probably my 2nd favorite superhot (not sure the Ghosties will ever be dethroned, but as I have Primos more and more in sauces, I’m a lot less certain), supplanting the Reapers and the vast majority of the other stuff out there. These are a bit deceptive in that they can seem a touch tame at first, and allow you to really dig into the flavor, before doing a nice build and before you know it, your entire mouth is ablaze. I really admire that.

Here, we have that wonderful flavor paired with a nice bit of sweetness, along with a hint of smokiness from the Chipotle. There is also a touch of lemon in there, that I could have done without, but it is mainly the Primos, in a sweet setting, that is the star here. This is, by far, my favorite thing from Karma and I find it delicious, especially given how prominent the Primos are and how little effort is made to move away from them being front and center. I will note that depending on application, this can be a bit of too much of a good thing. One of my favorite things about this blog is really cementing the idea firmly, confirming over and over again, that flavor and flexibility are inherently tied together and this one is yet another model of that.

Heat-wise, this is chilehead only territory. Lots of warnings on the bottle, presumably to scare away the normies, who should definitely not tinker with this. At the lower levels of tolerance, it is a lot more challenging to pick out the flavor notes with the distraction of a mouthful of blast furnace, but for those of us who are well-seasoned chileheads, there are a lot of excellent nuances here. I found this good in every setting I tried it in, but was especially fond of it on pizzas, burgers, and chicken tendies.

Bottom line: The 2nd hottest sauce in the Karma lineup, behind only the Burn After Eating (reviewed elsewhere here), this is not only punishingly hot, but probably the best-flavored entry in the entire Karma lineup...and another SOTY candidate. Definitely chileheads only, though.

Breakdown:

            Heat level: 4
            Flavor: 8
            Flexibility: 10
            Enjoyment to dollar factor: 10

Overall: 8

Adoboloco Pineapple Hot Sauce Review

Adoboloco Pineapple

 Note: Support video available here: https://www.youtube.com/watch?v=JlTjXiciJKI

The first sauce from them I’ve done that wasn’t on the Hot Ones show, at least not yet, and it is one that I mentally pictured in my mind anytime I had the thought of a pineapple-Habanero sauce. Indeed, this one is essentially a doctored pineapple puree, with garlic, salt, and Habanero pepper powder added, then with a bit of vinegar to dial down the sweetness. Despite having used this quite a bit in different applications, it is invariably less sweet than I expect it to be, so for me, they may gone a bit far here.

If this sounds like something straining a bit at the boundaries of what a “sauce” is, I’d tend to agree. Because it is so thick and fiber-y, it is difficult to diffuse all of the powdered ingredients equally, so there are times the sauce will be a bit saltier, or garlic-y, or perhaps a small burst of Habanero powder heat, but that it is relatively consistent overall is somewhat of a marvel.

I figured if someone was going to do a pineapple-Habanero sauce correctly, it would probably be someone from Hawaii, and this, if nothing else satisfied my curiousity about how a pineapple puree would work in this context. While I would have strongly preferred actual Habanero pepper itself be used, rather than in powder form, this does get the point across quite effectively. Heat-wise, this is quite low.

Happily, for me, I generally adore pineapple, and have enjoyed this sauce thoroughly. It is fantastic on any of the lighter meats, or on pizza, perhaps particularly on pizza, at least the red sauce pizzas. Generally anywhere you like pineapple, this sauce will do quite well in. Back during my heavy drinking days, I used to make a compound after hearing a description of it in an E-40 song. That beverage was called “slurricane” and it was pineapple juice, (maybe coconut), Triple Sec, 151 rum, white rum, and a little bit of grenadine, and I used to mix up a lot of that. While this isn’t quite sweet enough for that, it did lend the idea that I should probably give it a go in some drinks of some kind, maybe try to make a pina colada type thing.

Bottom line: This sauce was both entirely and not at all what I was expecting when I bought it, and it has been one of the more fun sauces I’ve had to play around with. This is one where you definitely have to like pineapple to enjoy.

Breakdown:

            Heat level: 1
            Flavor: 7
            Flexibility: 4
            Enjoyment to dollar factor: 8

Overall: 5

Angry Goat Blistered Shishito & Garlic Hot Sauce Review

Angry Goat Blistered Shishito & Garlic

Note: This sauce appears on Season 22 of The Hot Ones.

Note: Support video available here: https://www.youtube.com/watch?v=tMscJfJmgag

*Sigh* [Heavy sigh] Ok, well, no getting around it. As much as I hate to be the bearer of this kind of commentary, especially when it hits one of my darling sauce companies, it does bolster the point I’ve said in the past that anyone can make a bad sauce. I don’t know that I would necessarily quantify this as a bad sauce so much as it being a bad hot sauce, more specifically, or, even more narrowly, not particularly a “hot” sauce at all, but I can’t say it’s good. I suppose charitably I will just say that it missed the mark pretty widely.

Of all the pods I’ve eaten over the last decade or so, discounting Sweet, Cherry, and Bell peppers, it probably has been Shishitos, almost exclusively at restaurants, as if I see them at all on a menu, at any time, I will always, but always, order them. The higher end Japanese restaurants, particularly those at the top as far as sushi goes, invariably have the best one and it is largely just 3 ingredients: Shishitos (blistered, of course), sesame oil, kosher salt. As it is mostly a dish featuring balance and umami, nothing else is needed and there those peppers shine.

I admit to no small degree of nervousness when I saw that they were being used in a sauce, as I can’t imagine them doing well there. They are quite thin-walled peppers, without much density of flavor, and not particularly versatile nor hot. Indeed, only out of twenty or so has any heat at all to them. Jalapenos are added here to bolster the pepper flavor (and I suppose, if you can call it that, the heat), but it is still quite minimal, largely drowned out by a huge misstep of inclusion to the ingredient list, that of dried minced garlic. A little of that goes a very long way and despite it being the second-to-last ingredient here, it is, far and away, the most prominent. If you like the flavor of the jarred garlic, this will be better to you, but for me, the concentration and the additional flavor element where it departs considerably from fresh or, most preferably, roasted and carmelized garlic, is a bit of harshness I would rather not have in dishes generally, let alone when you’re trying to play with a subtly-flavored pepper, such as the Shishito.

So, we have here no heat and a rather harsh and strong garlic flavor, along with a bit of green rawness when there is pepper flavor. Naturally, this makes this somewhat abrasive concoction a bit of a challenge to use and I found it best when it was either pared with something uncomplicated but of equal strength flavor that already has garlic, such as chicken tendies, or where that unwelcome garlic note can be cooked out of it. Flavor-wise, given that I like garlic, I don’t find it overly offensive, but it definitely needs to be in the right setting. Also, like all sauces with oil in them, the warmer the sauce when you consume, the better off you’ll be.

Bottom line: If you don’t like garlic quite a lot, or you love the purity of Shishitos, or you want some actual heat in your hot sauce, you can skip this one and save yourself the disappointment. 

Breakdown:

            Heat level: 0
            Flavor: 4
            Flexibility: 3
            Enjoyment to dollar factor: 1

Overall: 2

Silk City Shake And Pour Over Hot Sauce Review

Silk City Shake And Pour Over

Note: Support video available here: https://www.youtube.com/watch?v=ZCj4S-xqpzU

Mastermind Jeff Levine has done it again, with another banger entry into an already impressive list of entries over the years. Here, we have a label directly either parodying or paying homage, honestly not entirely sure which, to the cover and titles of the seminal KISS album from 1976, coming on the heels of the equally seminal preceding Destroyer record of the same year, nearly six months to the day.

Inside, we have a sauce strongly reminiscent of the Badass Jew (reviewed elsewhere here) hot sauce, though this one has a touch more sweetness and a touch less pepper flavor than did the other. It is worth noting that the other one was a SOTY contender in one of the more competitive years of this blog, which will shortly have some bearing for this sauce. The Shake & Pour Over is a bit lighter and maybe a tad runnier than I remember the other being, but they are overall quite close. In a lot of respects, if this sauce was reduced down a bit, I think you’d have a fine spaghetti sauce, though I’m not going to attempt it. I might suggest that Jeff, should he happen across these scribbles, considering doing that, though, as I think it would be fantastic and perhaps a bold new addition. Spike the heat very slightly upward and you’d have a very solid arrabiata sauce, for instance.

As I said, I won’t be attempting it, as this sauce is delicious in nearly every application in which I’ve tried it, sans Mexican or Asian food. It is accessible enough that I suspect it wouldn’t necessarily be bad in either, though assuredly not to my preference. One of the attributes that sauces utilizing tomato all seem to share is this sort of cross-food platform flexibility and this definitely falls into that category. Heat-wise, we’re dealing strictly with Habaneros, as far as I’ve been able to find, and at that, in the middle of the ingredient list, so heat is quite moderate. This is not only a great introduction to Silk City itself, but could be a fantastic gateway sauce for those chilehead curious, as it both delivers a fairly low and slow heat, but the flavor is fantastic as well.

Bottom line: Somewhat unusually, first post a new year and we already have our first Sauce Of The Year candidate, but for a sauce that packs this much great flavor and value into a bottle, from one of the more consistently inventive makers out there, it would be hard for this not to be in contention.

Breakdown:

            Heat level: 1
            Flavor: 10
            Flexibility: 10
            Enjoyment to dollar factor: 10

Overall: 8

Best Hot Sauce 2023 + Recap

Best Hot Sauce 2023  + Recap

I guess the biggest news here in our little chilehead space was on October 16, 2023, when Smokin’ Ed Currie became once again responsible for a World Record in hottest pepper, this time with Pepper X dethroning the mighty Reaper and by a pretty solid margin to boot. I’ve said for quite some time I thought we were about due for another World’s Hottest title holder and this news wasn’t overly surprising. I have found the various products where I’ve run into Pepper X to be overall pretty positive and I’m looking forward to it being used in more future sauces for sure. Also, this makes Smokin’ Ed Currie a back to back winner of the hottest pepper crown, which is, in itself, no small achievement. Once again (I also posted to the YT Community section on the day this was announced), a hearty congratulations to Smokin’ Ed!

I don’t really get into personalities too much on this blog or in the FOH video series, but I’ve seen a few videos commenting on Ed himself and how he’s apparently some kind of “polarizing” figure. While I’ve watched a number of his videos and found much to agree with, as well as some things to strongly disagree with, my direct interactions with him have been brief, mainly running into him at one of the Fiery Fests, wherein he was quite cordial and graceful. It has long been a sort of back-burner pipe dream of mine to make a pilgrimage to Fort Mill, specifically because of his headquarters there, but I am far from an important enough figure for that to just happen. To be frank, even if I was, circumstances currently are not exactly what I’d call permitting, but a boy can dream and maybe one day... For what it’s worth, my impression of Ed is that he’s a genuinely good person, generous, the kind anyone would be inordinately fortunate to call friend.

As to the bagging of Guinness because it’s now a marketing company...I don’t know that it ever changed. They always wanted to sell sensationalist type books and would sometimes appear on tv shows (I think they had their own for a while), back when what they were doing was fairly rare and more or less specific to them. They devised the system tracking and testing, which, in the case of the more “prestigious,” for lack of a better term, awards, involves a quite extended paper trail, which takes a certain amount of infrastructure, and promoted what is often largely meaningless data, an endless stream of points of curiousity. That, of course, was all pre-internet and now the world has largely moved beyond.

Like most other business forced to adapt to changing times, they are pivoting to keep the brand intact as long as they can, as, truth be told, their days are probably numbered. They are not an official governmental entity or anything, just what they always were...a private company collecting and warehousing points of human interest. If their branding is still to remain meaningful, it has to have some accompanying price tag to it or there is no value. My son, for instance, who would have loved the books as I did when I was younger, largely has no idea what Guinness is (aside from a beer his father sometimes drinks and yes, the two companies have ties) or any respective worth attached to the name, as he has never lived in a time when access to information, even information about goofy subjects, maybe even especially information about goofy subjects, wasn’t immediately available at his fingertips. That Guinness Records has been able to sustain themselves at any level, particularly one where the records they keep still have value to people, is nothing short of a marvel.

There is nothing preventing any other grower who feels their pod is hotter than Pepper X to pony up for the lab tests and go through the same steps and methodology Ed did in order for Pepper X to dethrone the mighty Carolina Reaper. Sure, it’s thousands of dollars to do that, but there’s nothing stopping them from doing it. I think there may be a larger discussion (which I won’t be attempting here) about perceived “heat” vs. HLPC readings, with the Scoville scale itself being a more famous version of the highly subjective former of those two “tests” and the HLPC being the actual analytical one. With tolerance being highly variable, it would be interesting to test various chileheads to see how close they could estimate SHU to actual testing.  

Finally, this brings us to the point about persons being disappointed that Ed is not letting Pepper X go into the wild, as what happened with the Carolina Reaper, I - hugely speculating here - am guessing this may be because of either an exclusivity contract (and accompanying NDA) with First We Feast and/or Heatonist, two companies he and his peppers have been strongly associated with, an association which has undoubtedly made him piles of money. Or, it’s possibly because he didn’t like what happened with the Reaper when that got released, either with a lot of people making money off a pepper it took him a long time to cultivate without him also benefitting, maybe up to taking a Reaper plant and using it to make their own strain competing with the Reaper. I think he alluded to another reason on one of the streams that I didn’t quite catch which is maybe related. Regardless, I get people are disappointed and it’s totally valid they dislike Ed’s choice, but I don’t see this as any kind of rationalization to attack or so much as question the character of the man or his integrity. For my part, I’m certainly well content to just enjoy the sauces utilizing the Pepper X.

It was not all rainbows and kittens for 2023, though. I think the chile surge, the huge spicy wave that was bringing us tons of hot goodies over the last couple years, is ebbing. There is still stuff coming out in that vein, but a lot of it is difficult to impossible to actually locate. Case in point, the Sour Patch Ghost candies. I didn’t find out about them, at all, until 10/22, when Brand Eating, one of my main sources for upcoming stuff, posted a little blurb, but here’s the fun part. The candies were only available to get via the Sour Patch website. Fine, all well and good, kind of silly to wall the product that way, but maybe it’s a limited run or whatever. So, I go there and it’s 7 - 10 days to process the orders, not to get the candy, but merely to process the order. I would have loved to have done those on camera for the FOH video series, but that means 14 - 21 days to get it, which would have put it well after Halloween. I’m just a microYouTube channel, merrily making content I think is fun, but definitely no money from it, and so the candy was definitely out of reach for yours truly, given I’d have to pay for expedited shipping, etc. to make the operative time frame. Banza also did the same fucking thing with their crossover bullshit pizza with Tabasco, which I find utterly hilarious considering the Tabasco sauces used on this are both sitting on grocery store shelves, as well as probably everything else on the pizza.

I get it; it takes time to R & D stuff, to put it into production at all, but if you’re intentionally knee-capping it on release, what’s the point? Take, for example, the Hot Ones tie-in stuff. Their most recent foray was into Hot Pockets. The tamer two (I did FOH content for both) went to retail and you have to use a specific delivery service for the actual interesting one that paired with The Last Dab Apollo. Again, small channel, I only work at home some days, so trying to get delivered whatever that one is/was is right out of the question. But, here’s the kicker. They’re making that product for me, me and other chileheads on that level, and putting them out of our grasp on release seems foolish, incredibly, massively stupid. They are not going to drive sales to a delivery service. Indeed not. They are just going to be added to list of crap I wouldn’t mind doing someday, but not to the extent I’m willing to spend a bunch of time and money chasing down.

There are other guilty parties, such as Jack In The Box, who came out with their Monster Tacos, including a spicy version, which would have been great, again, for October and Halloween, but it never hit any stores near me...at all. Ordeals like that are part and parcel of what is not often spoken about, except by me, when being a chilehead. It is, I suppose, on one level further fodder for a series I continue to kick around in my head for potential FOH video essays about the overall chilehead experience.

Anyway, let us now get to the blog. For this year, overall posting was down from last year, but by the end of Q3, 2023 was the #2 spot of all the years. I knew I would probably not make 95 posts, as I did last year...at least I was thinking not to do that...right before January 2023 beat the previous highest posting month, which itself was in 2022. I thought that 95 number was a bit much, but figured posts would be somewhere in the 60 - 75 vicinity. As it turned out, I wound up with 84 for this year, including this one. I think right around 70 somewhere is a pretty good amount, but this blog has always just kind of been “take it as it comes” and that will not be changing, so who knows where 2024 will wind up. 84 is not, I don’t think, too unreasonable. 2023 was also, by far, the biggest year in terms of views, thanks to an influx of what seemed to be overseas visitors. Welcome all!

I also did my first ever triple review, as well as a few doubles, and even some Mini-Reviews, so the amount of coverage for sauces was still pretty high, even if the overall post count was down. Also, we will roll past 500 total posts for the blog in 2024 sometime, probably January. Shortly after that, the blog will hit 500 sauces, cumulative, across both lists. You can see the specific breakdown further along in this post.

For the FOH video series, I also had the biggest year to date, after coming close repeatedly in months prior,  finally breaking 1,000 views for a month (December 2023), then 2,000, then 3,000, then 4,000, then 5,000, then 6,000, landing at over 7,000. Also breaking was view count for a single video of 1K, 2K, 3K, then 4K, 5K, and still rising as I post this, which was the Hot Ones x Hot Pockets Spicy Garlic Chicken Bacon Review. Given that this video was posted in December 2023, that was definitely the biggest driver of that surge.  

Speaking of breaking stuff, I once again managed to break a tooth in the spring of this year, different one this time from last year, for the 2nd year in a row, which caused me no shortage of agony, particularly with the high SHU sauces, which is kind of interesting. Capsaicin in open wounds is evidently not particularly useful...it started to get really bothersome in late May/early June, hence the slowdown for the blog during that time. I also had a number of other struggles, which I won’t relay here, but which contributed somewhat to a sense of burnout, although, as I’ve alluded, I started to feel like things were getting a bit out of control (at least on the FOH side) and I wanted to dial things down to get a better handle on content.

I have a pretty substantial catalog of both blog posts and videos, so there’s quite a lot to read and watch. YouTube, I think, at least for the part I’m in, tends to be very topical and having so much content filmed in advance was cutting down on a flexibility I wanted. Even though the channel is far from a top one in terms of viewership, that sort of internal frustration and stress definitely cut a lot of the fun from it and as this is something I really want to keep doing, I needed to find a happier medium. Also, again, as noted in Q3, for another year, I got to very few of the video ideas I had in mind from earlier years. I did not really manage to reach the desired FOH posting within 8 weeks after posting a written blog review, with sauces other than Hot Ones show entries...so that is going to be at the fore for 2024. Once again, I’m rather flush with videos in the can, so for the early part of 2024, we will be going back to regularly posting hot sauce videos on Saturdays as well as Sundays, at least for the early part of Q1 2024. Stay tuned to the YouTube Community section to keep tabs on posting schedule changes, if interested.

The initial idea with the FOH series was mainly to add video accompaniment to the written hot sauce reviews here, with non-sauce content just on the side, an idea which it nearly immediately skewed away from. This is partially because I greatly underestimated how many non-sauce spicy things were available, as well as the commercial resurgence of spicy food offerings. As I’ve noted before, YouTube viewer interest seems entirely dependent on the product, the subject of the video as it were. The fact is that non-sauce content draws far, far better than sauces generally. Of the top 10 FOH videos, only 1 is for a sauce, which speaks pretty well to viewer interest across 4+ years and 600+ videos.  The blog (and by nature, the FOH support videos) have always been more a labor of love than anything, so getting back to that sense of things seems to be the good move here and hopefully the new influx of viewers follows.

I do want to mention that in addition to the FOH videos, there is a fair number of posts on the YT Community tab for my page, many of them pictures of various things I’ve made with the different products in the FOH video series or just random posts, where I can engage with things in a more timely fashion than quarterly blog updates. I invite you all to check into those, if you’re interested and want to see more content. While FOH video posting is regularly scheduled, the blog posts, aside from the quarterly updates, is restricted entirely to sauce talk when I get around to writing reviews and the YT Community posts I use to try to cover any ground I may have missed...and post pics.

For 2024, I was planning to produce less non-sauce video content. For months, I had the sentence written here that I was going to actually do that, but I generally work on this post at random times throughout the year (yes, I know it is still meandering quite a lot - I have limits to how much editing I can do and still keep the general, informal, off-the-cuff tone that the vast majority of the other posts also have) and by the start of December 2023, it was pretty clear that if I let that wording stand, I’d be a liar. I have enough right now to keep the regular schedule of posting non-sauce FOH content on Wednesdays (not counting special event stuff) well through Q3, probably longer, and a bunch of other cool things I’ve found that I haven’t also done yet, and maybe after all that will have to revisit things.

Maybe this will finally be the year I screw around with challenges, other than the ones I’ve already done. I originally had the parenthetical “probably not” following the preceding sentence in one of the earlier drafts of this post you’re reading now, but I actually found a few I’m at least moderately interested in doing, and have 3 or 4 of them at hand now, 2 of which I have shot vidoeos for already (stay tuned for which they are), so I guess the answer for challenges is yes, but to a somewhat limited extent. I definitely need to ramp up tolerance before tackling the remaining ones, though. I imagine I’ll probably create a Challenges playlist at some point, which I’ve been kicking around for some time.

Back to the dialing back thing for a second, doing so would also enable me to return to at least one of the things I had in mind from a couple years back, but new stuff always excites me and I can’t seem to help myself.  I hope that sense of fun translates to the videos. It seems like it does when I go through and edit them and that is something I really want to get across to the viewers, that this whole food explorer adventurism is really, truly, a blast. I do have one significant change I’ve made (that no one seems to have yet noticed, which is what I wanted) that I’m continuing to fine tune and another, larger one I hope to make, at some point next year, and the more my main laptop acts like a craptop, the closer that gets. Everything I have in the can basically needs to be posted (or at least that’s the operating idea) prior (maybe) to bringing that online, so I will need to accommodate that as well.

The reaction videos, while a bit time intensive, are also kind of fun, so I’ll probably do a few more of those in 2024, but unless they perform better, that might be the last year for those. I do have some other fun stuff, such as maybe doing more shorts, on the back burner for 2024, and am looking forward to at least attempting some of those long-backburnered ideas.

Though it’s been far from the priority, I’m also closing in on finishing the hot sauce archives project, in which I go back and revisit via FOH videos certain sauces from the blog from back before the FOH content existed. I don’t really have anything specific in mind for that and am not doing any particular planning for it, so I think it’s going to be more or a less a thing that creeps up and I find I no longer have any sauces not covered that I want to do kind of deal.

Let’s turn now to The Hot Ones sauce coverage project. There are 22 sauces total, current through Season 22, of sauces I have left to get, with a few entries not in stock. I didn’t buy the Last Dab Reaper when it was kicking around before Black Friday and it deleted it from my cart, so I guess that’s gone again. Also, cannot find the Dingo Widowmaker anywhere, so I’m guessing that one is done as well. If both remain unavailable when I re-update the Hot Ones list in Q2 of 2024, I will just eliminate them from my remaining list entirely.

There may also be others by then, which will rather tidily speed things getting current up to whatever the running season is. I’m not there now, though, so once again, here is the priority order for the remaining sauces, updated to reflect what’s left:

    1) Sauces I’m interested in, that I have not done a written full review on, that I can get via one of the Burn Your Tongue locations.
    2) Sauces I’m interested in, that I have not done a written full review on, that I can get reasonably easily online (probably during a Black Friday sale). 
    3) Torchbearer Zombie Apocalypse (maybe I’ll luck out and find a mini-bottle of this somewhere. On the other hand, maybe I’m being unduly harsh. While I don’t remember the sauce fondly, at all, it has been quite a while since I had it...)
    4) Sauces I have done a written mini-review on. This honestly is somewhat unlikely to happen and I keep debating whether or not to delete it from this priority list entirely. I suppose if there is enough of a clamor, I might...maybe. However, if there is not more of a clamor by the update to this in Q2 2024, I’m going to also delete this from consideration then. I dislike the idea of moving from a mini-review into a full one, but I am at least toying with the idea of getting all of them from the earlier seasons that I’ve only done a mini-review on and then doing a Wing Thing video of just those (I think there are 9 total), but then I’d have to re-buy the Hot Ones Classic and The Last Dab Apollo and I’m not so keen on doing that, either. Stay tuned, I guess.

The seasons with sauces outstanding are:

Season 5 - 1 remaining
Season 9 - 1 remaining
Season 10 - 1 remaining (1 at hand)
Season 11 - 2 remaining (1 at hand)
Season 12 - 3 remaining (2 at hand)
Season 13 - 1 remaining (1 at hand)
Season 18 - 1 remaining
Season 19 - 3 remaining (2 at hand)
Season 20 - 4 remaining (2 at hand)
Season 21 - 4 remaining (2 at hand)
Season 22 - 7 remaining (2 at hand)

These are the sauces remaining, by slot position on the show:

#1 - 2 remaining (1 at hand)
#2 - 1 remaining (1 at hand)
#3 - 2 remaining (2 at hand)
#4 - fully covered
#5 - 2 remaining
#6 - 2 remaining (1 at hand)
#7 - 6 remaining (3 at hand)
#8 - fully covered
#9 - 4 remaining
#10 - 3 remaining (1 at hand)

We will get into the SOTY discussion more, but first, as we usually do, some stats for the blog. I’m changing the format a bit this year, because Google seems to not want to update and keep live-time stats the way they used to formerly and I'm doing this post a bit earlier than I have in years past:

Total posts (including this post): 494
Total views (as of this writing): ~61.6K
Total sauces full reviewed: 434
Total full review sauces with FOH video content: 307
Average rating, all full review sauces: 4.62
Total mini-sauce reviews: 51
Total sauces reviewed, combined: 485
Highest viewed individual blog review: ~1.8K - Private Selection Mango Scotch Bonnet

A couple notes here...the full review sauces with FOH content is a lot closer than the numbers here suggest, as I’m using the videos that are actually live, as in can be clicked to and watched. There are quite a few posted and scheduled, but not yet live, that bring that number up a bit...I might call the archive project, which I mentioned briefly earlier in this post, over once I get the numbers within 100 or so of each other. There are quite a few, like Wicked Cactus, long gone now, that it will be quite impossible for me to have in a video.

This brings us to the SOTY deliberations for this year. Since an overall score of 10 is, by design, virtually impossible for any sauce to achieve, a 9 is usually as high as these go. Even that is pretty rarified air and much more common, though still rare, is an overall rating of 8. The list of 8s in 2023 was pretty considerable. We had the Canal Street Louisiana Crude, the surprising Retsuko Rage, Puckerbutt’s Chipotle Express, easily the hottest entry to date, and the out-of-nowhere surprise of Prescribed Burn’s High Pulp sauce..

While I enjoyed all of them immensely, since it was posted in February, the Retsuko Rage consistently was an absolute blast out of the gate and then rather handily sustained its momentum. It was initially the runaway leader for SOTY and never really in any danger of slipping from the top spot. Not only was I thrilled that the sauce lived up to the coolness of its namesake in a licensed vanity sauce, not only did it feature my favorite superhot, the venerable Ghostie, which offset the stupid apple cider vinegar in it, not only was it consistently delicious each and every time I used it, but I got 8 ounces for $3, making this easily the greatest value of any sauce I’ve had, ever. I still have the bottle, staring at me from across the room in its display in my office as I type this, which also marks the first hot sauce bottle I’ve ever kept.

Truly, it was a spectacular sauce and I found myself repeatedly marveling that it was better than I remembered when I enjoyed it over the 6 months or so it took me to finish it. I seriously wish I knew who the actual sauce maker was, as, with all SOTY winners, I would like to revisit it (and also see if they could make it sans apple cider vinegar, to more perfect an already highly impressive entry). Our 13th winner of the Sauce Of The Year, for 2023, goes to Retsuko Rage.

One of my habits with things I really enjoy is hold off on the ending, slow-walk consuming whatever it is, trying to extend the savor and my delight and this applies to books or tv shows or video games or here, with the 2023 SOTY, very limited run hot sauces. I suspect it has some psychological underpinnings, but obviously there were a number of other sauces I wanted to get to in the meantime as well, but that delay I just mentioned was definitely a huge factor, just as it was with this next sauce.

My personal favorite overall sauce of the year, the Angry Goat Heatonist No. 7, didn’t score high enough to be in deliberation, though I’m singling it out because it is a fantastic, truly special sauce. So, while I don’t really go in for Honorable Mentions too much, I’m going to make an exception for that utterly incredible sauce, which I was quite sad to see go.

Previous TSAAF Sauce Of The Year winners (links to reviews in SOTY Table Of Contents link to the right):

2012: CaJohn’s Happy Beaver
2013: Blair’s Pure Death
2014: Born To Hula’s Ghost Of Ancho
2015: Voodoo Chile’s Voo Dew Honey Doo
2016: Pirate O’s Surface Of The Sun Hot Sauce
2017: Z’s Shield Maiden Hot Sauce
2018: Taco Jesus Cayenne Pepper Sauce
2019: Torchbearer Ultimate Annihilation
2020: Mikey V’s Sweet Ghost Pepper
2021: Gindo’s Original
2022: Hellfire Hellboy Legendary AF

If you want to read more from me, check out the YouTube Community page, which also contains a number of photos of different food things, as well as brief little notes to span the gap between the quarterly postings here.  

I also have another blog, where I type about wine, the Happy Sippin’ Companion (HSC). It has been put on inactive status as of 2019, with no plans to resurrect it, but still remains up for viewing (link also on right).

I also still slug away on Yelp, which you can click to from my widget. I’m finally resuming posts from my earlier layoff, but it’s still way off the pace from pre-pandy years. My distribution of ratings and further metrics are available on my Yelp profile page....I think. Maybe.

As always, I appreciate you dropping by. If there are any spicy products or sauces you’d like to see me get to or any video ideas you may have, please drop me a line in the comment section of any of the reviews or videos.

Silk City Misery Loves Company Hot Sauce Review

Silk City Misery Loves Company 

Note: Support video available here: https://www.youtube.com/watch?v=ZQYThSmhdds

The full name of this appears to be Misery Loves Company Lone Wolf Hot Sauce...I think, and it's another tie-in sauce, this time with a podcast...I think. Maybe. I find the naming convention of this sauce honestly a bit odd because the last thing it is, in any way, is miserable. Indeed, this is yet another stunner from one of the most creative minds out there in the hot sauce world. 

Here we have a sauce that utilizes figs, fire-roasted peppers, and balsamic, all to gorgeous effect. It's a sauce that is at once sweet, just has a depth of flavor and body to it that speaks of excellence in design. Playing with figs can be challenging, both because of their innate hyper-sweetness, but also because they tend to make things on the thicker side when used. Happily, here we have a nice medium thick sauce that is what I would put as ideal for that ingredient. The Habaneros add a bit more body, a bit of bitter, and are the main heat driver, though this is not a particularly blazing entry.

If you're a chilehead who likes figs and absolutely I'm among that number, this is a stellar sauce to behold, particularly if you also like fire-roasted peppers, which I also do. Obviously, this is going to pair well with cheese and crackers, but it would be also on some Arabian foods and is a dream on the lighter meats, not counting fish. I think it could work on calamari or shrimp, but I didn't particularly find it a success on fish and I found it a bit overly sweet for what I want on a burger. I am considering it on some ham, but haven't hit on how I want to use it there just yet, but that does call to mind that this a very fun and lively sauce and a pleasure to experiment with and even if it misses (case in point, I found it more interesting than good on pizza, but it was still loads of fun to try), the deliciousness of this sauce still carries through and saves it from being inedible. With some of the best value for dollar out there, it's pretty hard to miss with this one.

Bottom line: Jeff Levine comes up with some absolute wonders of sauces and this is among them. Definitely better if you like your sauces on the sweeter side, but the lower heat should keep this pretty accessible to the chilehead-curious.

Breakdown:

            Heat level: 1
            Flavor: 10
            Flexibility: 4
            Enjoyment to dollar factor: 10

Overall: 7

Sauce Leopard The Sky Rider Hot Sauce Review

Sauce Leopard The Sky Rider

Note: Support video available here: https://www.youtube.com/watch?v=SFQDrmSpHww

I love the name of this sauce company, like love-love it. It's probably my favorite sauce company name, if I'm being honest. The sauce names are wonderful. The labels are great, very nice level stripe between the label ends, outstanding graphics, very legible, like it's right near the very top as far as that stuff goes. With all this adoration of mine, it's saddened me a bit that I've found it hard to find a sauce from them that's really lived up to this. I enjoyed the Bird Blood (reviewed elsewhere here), but it wasn't a resounding triumph or anything. A lot of the sauces have onions, which precludes them, another has bananas, which I will probably get to at some point, but am not enthusiastic about as an ingredient generally. I sort of stumbled on this one by accident, but oh what a happy accident it's turned out to have been.

What we have here is a masterstroke of brilliance, combining the heat and flavor of Ghosties with carrots, tomatoes, and Jalapenos, along with a very intriguing sauce blend. I keep getting elements here and there that are delicious but that I can't quite put my finger on. All of this is very nicely balanced by a healthy dose of sweetness, but not so much that it's an actual sweet-hot sauce. This sauce, indeed, might just be the ultimate tightrope act, waking a line between earthy and fragrant, bitter and sweet, all while staying fairly accessible on the heat scale. I'd call it more appropriately a 1.5, but we don't do that here, and it's just not quite hot enough for me to give the push. This is definitely a way that normies can experience some superhot characteristics in a relatively tame setting.

I found I liked it best on lighter meats, so basically any of the birds you might enjoy, fish, and pork, as well as it making pizza pretty interesting. I did try it on Mexican food and while it's something I might use in a pinch, I find that sweeter sauces are not to my preference on that food type. It wasn't bad, but also wasn't something I think I'd be reaching for first. It's one that I have had a great time playing around with, while marveling at what a unique and flavorful creation it is. 

Bottom line: One of the more unique, and equally tasty, sauces I've come across in a while and happily one that approaches the promise implied by the creativity of the names. 

Breakdown:

            Heat level: 1
            Flavor: 10
            Flexibility: 8
            Enjoyment to dollar factor: 10

Overall: 7

Ginger Goat Peaches N Scream Hot Sauce Review

Ginger Goat Peaches N Scream

Note: Support video available here: https://www.youtube.com/watch?v=_uR0vApe-nU

I've seen these on the hallowed shelves of BYT for quite some time and have taken a gander at them a time or two, but nothing ever quite clicked for me to actually get a bottle. Either the ingredients didn't strike me as enticing at the time or had onions, but for whatever reason, despite them having a readily recognizable logo (though they need to get rid of the light orange bar behind the sauce names), I just made a note of them for some time in the future and found other stuff more exciting. 

For a lot of this year, my "hit" list, that is the running list of the sauces that I want to try, has been running way shorter than normal, which turns out a great problem to have as I could finally get to a number of those backbenchers. And happily, as with a few other sauces this year, I've found an absolute delight I didn't know I was missing, with this, my introductory sauce to Ginger Goat and, as they say, an absolute banger right out of the gate.

Truth be told, I think part of my interest in this particular sauce over other entries in their lineup was due to the fact that it had peaches in the name and one of my further back-of-the-brain ideas for the blog was to try to have coverage on every peach hot sauce I could manage that didn't have any banned or undesirable ingredients. Interestingly enough, this particular sauce, despite having peaches as the first ingredient, has very minimal peach flavor and when it does show up, it's more of a grace note. This is definitely more of a sauce in which the whole is greater than the sum of the parts.

A lot of the lighter and brighter elements come more to the fore. Fresh ginger is definitely strong on the nose of this sauce, though not so much in the flavor. Carrots give it body, but don't come across as a dominant flavor, either. The apple cider vinegar and maple syrup are represented more generally in terms of astringency and sweetness. I'm not familiar enough with Chocolate Scorpions to comment too much on where they play in to the flavor, other than to note that, thankfully, there is little to no floral aspect to this sauce. This one is definitely edging more into chilehead only territory, but isn't quite there, to my mind.

Instead, what we have here is a fairly delicate balance of many things at once, all in this rather rich depth and creaminess provided by the olive oil. Basil is definitely one factor, but there are a few other spice elements here as well, beyond the aforementioned (or the garlic, yet another listed component). I'm guessing possibly a curry and maybe a cumin, as well as probably a few others I can't quite pick out. As with most sauces that have oils in them, the flavor changes a bit as you work through the bottle, but it has never been anything less than a delight. 

This is a sauce that does extremely well in non-rich settings, so the lighter meats, as a salad dressing, over rice as well. I had quite a lovely time using this on some shawarma, which is where I think it does exceedingly well. It's fine on chicken strips also, but, again thanks to the oil, this sauce is much better warmed slightly than cold, so if you can put it in that setting, it definitely comes across much better.

Bottom line: Very impressive introduction to me for Ginger Goat and this sauce is nothing short of a marvel, though, I daresay the more food adventurous you are, the better for this one.

Breakdown:

            Heat level: 2
            Flavor: 10
            Flexibility: 5
            Enjoyment to dollar factor: 10

Overall: 7

Hellfire Devil's Blend Bourbon Chipotle Hot Sauce Review

Hellfire Devil's Blend Bourbon Chipotle

Note: Support video available here: https://www.youtube.com/watch?v=gcmRcH6INT4

I don't now remember exactly when I started the Hot Ones project, in which I started sailing through as many sauces as was on that show as possible, but Hellfire had a sauce in Season 14, which was early 2021 and it was one of the Devil's Blends. That particular one had onions, but I noted there were others in the Devil's Blend line, including this, which did not have onions. I started looking for this as soon as I was aware of it, so probably pushing 2 years, at this point, and, like the Full Shred from Hellfire (reviewed elsewhere here), it proved a bit difficult to come by, in terms of fitting into my normal hot sauce purchasing. 

I don't know recall how I came across it, but it wasn't in time for grill season, which is a pity, as this is yet another of those sauces that will probably work fantastically in that setting (and fear not, as I will be keeping what is left of the bottle, post FOH video, to try there next year). As it is, we have what is essentially a very Chipotle-forward sauce, with a little burst of heat from the Habaneros, but a fairly heavy smokiness to it. While there are a lot of fruits in there as well, I find they contribute more to a certain chunkiness and add more in bits to mouth feel rather than the sweetness I would anticipate from a barbeque or grill sauce, the former of which this somewhat resembles. We have oranges, mangoes, papaya, and peaches, but none of those read particularly forcefully. Neither does the vanilla or the wide array of other spices in there, as it is all subsumed  under the heavier mask of the smoked peppers.

What does read through a bit is some astringency from the garlic and more than a touch of rawness from the bourbon. While it is somewhat less so than in a number of other sauces I've had, it is still present enough to be a bit of a distraction. This sauce is somewhat better warmer than colder and I've played around with trying to concentrate it a bit using the air fryer, which works much better than even I had anticipated. Overall, I do think it balances the line between being a barbeque and hot sauce quite nicely, but ultimately, this seems to be much better if you can find a way to smooth off that rawness from the bourbon, which using it as a grill sauce should do well. The rating is, as usual, as an actual hot sauce, though flavor in particular, goes up somewhat under the conditions I mentioned.

Bottom line: Very solid and accessible sauce, for those who don't want to go too hot and prefer their hot sauces to tend more towards being a barbeque sauce.

Breakdown:

            Heat level: 1
            Flavor: 6
            Flexibility: 4
            Enjoyment to dollar factor: 5

Overall: 4