Maritime Madness Frig That's Hot! Friggin' Hot Sauce Review

Maritime Madness Frig That's Hot!

Note: Support video available here: https://www.youtube.com/watch?v=YLCPlh3HBk8

I debated kicking this off with an expression of confusion over what, exactly, Odin's wife had to do with any of this, but since her name is Frigg, that wouldn't really make a lot of sense. "Frig," in this sense, is meant to be an alternate to the fuck word, as opposed to a shortening of "frigate," perhaps best and most humorously exemplified in the seminal "Friggin' In The Riggin'" song from the Sex Pistols, but I digress.

What we have here is a very Habanero-forward sauce, that reminds me a bit of a cross between a cocktail sauce and a Louisiana-style Cayenne sauce. Both tomatoes, one of the most underrated ingredients for a hot sauce, and apples do a lot of tempering of this, creating a nice roundness, but with Habaneros as the first ingredient, there is a strong degree of build here as well. Given that it is Habanero, there is a limit to how hot it will get, but this is quite respectable for a Habanero sauce, I will say. It is probably a bit more than beginner level, but not quite to where I would call it chilehead only.

In terms of usage, I have been using it nearly exclusively as a substitute in place of my usual Louisiana-style sauce and it works pretty well there, but is perhaps slightly more flexible in that it does very nicely with things such as shrimp cocktail, where I would not normally use something that vinegary. It is somewhat thicker than the aforementioned style and comes again in the nifty 8 fl. oz. squeeze bottles, so you can definitely control where the sauce goes. I'm not a huge fan of Habanero flavor, so I can't say I prefer this to a good Louisiana-style, but it is definitely notably hotter.

Bottom line: My favorite sauce so far from them and with a very interesting and novel approach to a vinegar forward Habanero-based hot sauce. 

Breakdown:

           Heat level: 2
           Flavor: 7
           Flexibility: 6
           Enjoyment to dollar factor: 8

Overall: 6

Local Hive Honey Mango Habanero Hot Sauce Review

Local Hive Honey Mango Habanero

I'm debating just directing you to the review I did for the other sauce on this blog from Local Hive, the Honey Habanero sauce (review here: https://d-dubtsaaf.blogspot.com/2024/07/local-hive-honey-habanero-hot-sauce.html) as these sauces are at least somewhat similar. The bones of both is identical, but whereas that one leaned a bit more into the carrot and garlic flavoring, this one is definitely pointed more at a tropical fruit vibe, with undercurrents of mango. 

Indeed, heat level and uses are the same, which is not surprising, given that this sauce, unless I miss my guess, is built on the other one, with the addition of mango, but I will also say that this one is my strong preference. As delicious as I found that one, I find this one even moreso and I think this one goes a long way towards highlighting just how awesome an ingredient sweet mango can be. So, rather than repeating what I said in that review, I will just direct you to go read it and just picture it this variant for yourself, as you consider the wonders of a gorgeous and tasty sauce of honey and a general sort of tropical fruit vibe, along with some grace notes of mango, garlic, and Habanero. The genius of Local Hive is once again in ready evidence here and finds like this are why I never give up on checking grocery store shelves, sporadically as it may be.

Bottom line: This is an absolute stunner of a sauce and if you're a fan of fruit-based sweet hots, even though the heat here is very moderate, this one is absolutely a must. 

Breakdown:

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

Overall: 6

Hellfire Detroit Bourbon Habanero Ghost Hot Sauce Review

Hellfire Detroit Bourbon Habanero Ghost

Note: This sauce appears on Season 13 of The Hot Ones.

Note: Support video available here: https://www.youtube.com/watch?v=QelLdMulb04

This is one I've had on the shelf for quite a while, since the previous entry from them I found to be okayish, but more a puree than an actual sauce and a bit on the underwhelming side. Further, the leadoff ingredient was apple cider foot vinegar, along with questionable elements such as lime, and with bourbon in the name, that was likely to be prominent. Booze in sauce can very easily go bad and the vast majority of sauces I've had with it in there, from beer to hard liquor to wine, I tend to find an unpleasant presence. This one was another with the impetus more on coverage of sauces on the show and I fully expected to have to use it as a grill sauce.

Looking closer at the ingredients, I did see fire-roasted Habaneros and smoked Ghosties and felt a glimmer of hope. I love fire-roasted peppers, probably my favorite way of having them, and smoked peppers can also be a great addition. Add in black peppers, which this does, and things started to look up. I'd forgotten most of that by the time I actually got around to opening the bottle and was pleasantly surprised at the sauce inside. Like the other sauce from Hellfire Detroit, this one requires near constant agitation and there is quite a lot of pepper pulp, but the sauce overall was quite intriguing. It has a very unique and quite distinct flavor that sets it apart from nearly everything else I've had.

We have the initial hit of the vinegar, which gives way almost immediately to the fire-roasted Habaneros and then the superhot bitterness of the Ghosties. The aftertaste is more one of that black peppers and as you get further into using it, the bourbon begins to emerge more and more. This mirrors the heat as well, in that the initial taste is fairly low, but with a building pepper like Habanero coupled with the Ghosties, this can build a pretty nice little smolder. For me, it was past a 2, but not quite to a 3, so maybe 2.5, but if I give it the push to 3, I'm saying this is a chilehead only sauce, which I don't think is the case. This is strongly flavored enough that I think non-chileheads will find some degree of enjoyment here at much smaller amounts. 

Doing that may be a bit of a challenge, though, as this is not a very smooth sauce and its inherent chunkiness will tend to keep it in place on whatever you put it on, which can be a bit of a dilemma when it comes to blending flavors with whatever you're eating. I'd call that not necessarily a drawback but more something to keep in mind. I find it works better with meats and with less complicated foods where this sauce can more readily shine, so flexibility is a touch lower, perhaps.

Bottom line: This is another of the better sauces on the Hot Ones show and definitely speaks pretty well to my palate. It is also one of the few sauces that I find uses booze effectively in flavor combination. 

Breakdown:

           Heat level: 2
           Flavor: 9
           Flexibility: 5
           Enjoyment to dollar factor: 8

Overall: 6

Tennessee Pineapple Habanero Hot Sauce Review

Tennessee Pineapple Habanero

I have written the beginning to this review many, many times in my head, from starting by noting that the company, Tennessee Hot Sauce, has one of the best, if not the best outright, web sites in the entire industry, full of wonderful anecdotes and more importantly, pairings, and is a treat to visit. It is clearly a labor of love and the passion shows through quite considerably. That, along with their spirit of innovation and experimentalism, I quite admire. After my gushing about the website, of course, I would follow that up by observing that if I'm spending a lot of a hot sauce review talking about something peripheral, that's probably not a good sign, sort of like saying that the buns were the best part of a burger. I debated going a silly route, such as "down yonder in Tennessee country, the pineapple is a little different round these parts," and carrying on from there. I then considered returning to something I've said many times, which is that if you're going to do an established style of sauce, you have basically two choices: either do what is already out there, only better or go in a more radically different style and hope for the best. 

In some respects, I think they decided to try to straddle those lines, although I think it leans more towards the latter. Here we have a number of things somewhat unusual to a pineapple-Habanero sauce, such as lime and more notably, cinnamon. The interplay with the three main flavors of pineapple, garlic, and cinnamon is a sort of novel one, but that last ingredient is one I only like as an accent, as in very small doses, and the impression of this sauce overall is tied inextricably and quite strongly to that one ingredient. If you're a fan of cinnamon, you'll at least be more receptive to this sauce, assuming also you like pineapple. If you're like me, where a little goes a long way, it will often prove distracting. When the cinnamon doesn't show up as strongly, it's a quite decent sauce and unquestionably I think it would be better without it. I found myself when using it frequently wishing that that note was not there.

Strong flavors can tend to towards polarization and while it's not necessarily to that extreme, it does cut down on the flexibility. Pineapple-Habanero is a sauce that can go quite a few places and work amazingly well, but adding in cinnamon means now that you have to find a food that will work with that. Most of the foods we relate to cinnamon are sweet, dessert-y type things, but this sauce, while certainly having a degree of inherent sweetness, is not one I would call particularly sweet. The garlic shows up in equal measure, which means that desserts, quite tidily, won't go together here. So, too, won't burgers or pizza or fish tacos or a few others things where I'd normally bust out a more straightforward pineapple-Habanero. I find it works acceptably on chicken tendies or roast meats, where the cinnamon doesn't need to mesh with other flavors. I stop short of saying it's a bad sauce, more that it doesn't resonate super well with my palate. Heat-wise, with Habanero being the only driver, this is definitely more on the tamer side.

Bottom line: While I can appreciate a newer spin on an established classic, there is always the danger of veering off-track and that, for me, is what happened here. 

Breakdown:

           Heat level: 1
           Flavor: 5
           Flexibility: 2
           Enjoyment to dollar factor: 4

Overall: 3

Local Hive Honey Habanero Hot Sauce Review

Local Hive Honey Habanero

I have this...thing in my mind, this vague sort of conception when it comes to sweet-hots, that I always kind of hope a given sauce will be like, in which it's a sort of predominantly sweet, with the other flavors and heat in balance around that. I think both the sadly departed Voodoo Chile's Voodoo Honey Dew and the Shield Maiden from Z's perhaps best approached this, but it's sort of along the lines of Blair's Pure Death, only with a touch (or more) of sweetness added to it (all of these sauces, by the way, are prior Sauces Of The Year and reviewed here, if you're interested in checking those out - handy list on a link to the right). It's like a splinter stuck in my mind, in some respects, in that I'm always half-hoping that any new sauce, while still having its own identity, will also be somewhat along those lines.

This sauce, this work of sheer genius and brilliance, is one of those I'm surprised we don't see more of and didn't come along sooner. Here we have an actual honey company, either producing or having someone make for them, this very refined and slick sauce, which sort of fuses the carrot-Habanero and garlic-Habanero sauces of yore, and runs them both under a base of delicious honey. I look for hot honeys a lot of the time and many times, I'll come across something that is a sauce masqueraded as a honey or vice versa, but not here. This definitely knows what it wants to be, which is a hot sauce, and intentionally distinct from their line of honeys, which interestingly, does not include a spicy version. 

Sweet-hots generally tend to have their own narrowing of application and this one is no exception. It is perhaps a bit on the sweeter side than some of the others, but pretty far from cloying, so creamy dishes are probably out. It is also fairly honey-forward, so things like lighter meats, particularly chicken, as well as pizza, work very nicely here, but I wouldn't try it on a burger or any Mexican food, for instance. Heat-wise, it's a Habanero, so quite moderate and I'd guess this is intentional, to make it as accessible as possible. 

Bottom line: This is a very well-done sauce, very smooth, with a wide variety of flavor notes that work together quite harmoniously.

Breakdown:

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

Overall: 6

Tennessee Blood Orange Ghost Hot Sauce Review

Tennessee Blood Orange Ghost

Note: Support video available here: https://www.youtube.com/watch?v=6gdA3RP7WcY

Well, ol' Roger over at Burn Your Tongue happened to have a sale right before I was getting ready to go on a road trip (which was why the previous post was a bit earlier than normal) and since I was, as seems perpetual to me, in need of a fruit-based sweet hot or two, I dropped in to one of the spinoff locations to pick up a few at the tidy discount he was offering. I picked up a few of those, figuring I'd get back to them once I returned, but this one proved too much to resist and I had to fight back using this (and another, which will be forthcoming) prior to leaving, so as to have enough left to both review and to film for the FOH series.

My favorite citrus overall is probably blood orange and it was that, in combination with the Ghost, still my favorite superhot, that pushed me over into picking this one up, even though I had some misgivings about the lime. Happily, those misgivings turned out to be misplaced as this is one special sauce indeed. The citrus notes combine into a sort of general citrusy tone, while the garlic, Ghost, and salt blend together in a near magical fashion. The tomato is there to put out some roundness and bring the whole thing together, with the result being quite nice and absolutely one of those sauces wherein the whole is more than the sum of the parts. I found it an absolute delight on meats and meat-forward dishes, but one of the really neat things about the company, which I was not familiar with prior to Roger putting them on, is that they have an entire section of their website devoted to pairing the hot sauces with foods. Absolutely brilliant and I commend them highly for this. I haven't tried everything there, but might get another bottle to do that. I will say that, for me, this sauce is a touch limited as far as usage in that whatever it is needs to accommodate citrus, so pizza and cream-heavy dishes are probably out, at least for me.

This is definitely one of the more delicious sauces I've had this year and the last few it's felt a bit like I'm trudging along trying to find ways to use them. Here, I had to hold myself back from using it up and I'm always overjoyed when I find sauces like that, which are rarer and rarer for me these days, which is also probably to be expected. Having that superhot means the heat is the flash type, which means it is immediately hot, like a lighter coming to life, and then cools off right after, such as if you let off on the gas of a lighter. Still, this is one that kind of skirts the line between being overly hot for normies, if I had to guess. I won't say it's chilehead territory outright, but more the red line separating. 

Bottom line: An absolute stunner of a sauce, both unique and utterly delicious. Pretty much a must for chileheads and fans of Ghosties. 

Breakdown:

           Heat level: 2
           Flavor: 10
           Flexibility: 3
           Enjoyment to dollar factor: 8

Overall: 6