OT: Yet another hot sauce thread--Blair's After Death

Semper, I saw the Spontaneous Combustion powder at Granzella's, but not the sauce. I think I'm going to try something in the 500,000 range next time, and if that doesn't work, I'm going to 1,000,000. I find myself wondering how good a measure of heat scoville units really are, because Possible side effects at almost 300,000 doesn't seem all that much hotter to me than After death at around 50,000.

--Josh
 
The problem I have with hot sauces is that they seem to come out hotter than they go in. :eek: :p :D
 
I'm a big fan of chipotle peppers and to save money on expensive boutique sauces I buy cans of Embassa Chipotle Peppers in Adobo Sauce and put them in the blender. Mighty hot, good volume for the buck.







"To know and to act are one."
 
"283,000 scoville units. Hot, but still not hot enough for me."

Well, just for calibration:

Code: 
                    Scoville Units
                                                                               
Pure Capsaicin                  16,000,000
                                                 
Police-Grade Pepper Spray        5,300,000
                                                 
                                                 
Common Pepper Spray               2,000,000
                                                 
Naga Jolokia                        855,000
                                                 
Red Savina Habanero                 580,000
                                                 
Habanero Pepper                    350,000
                                                 
Scotch Bonnet Pepper               325,000
                                                 
Jamaican Hot Pepper                200,000
                                                 
Thai Pepper                        100,000
                                               
Cayenne Pepper                      50,000
                                                 
Manzano Pepper                      30,000
                                                 
Serrano Pepper                       23,000
                                                 
Chipotle Pepper                      10,000
                                                 
Jalapeno Pepper                       8,000
                                                 
Tabasco Sauce                         5,000
                                                 
Rocotilla Pepper                      2,500
                                                 
Ancho Pepper                           2,000
                                                 
Poblano Pepper                         2,000
                                                 
Ancho Pepper                           2,000
                                                 
Coronado Pepper                        1,000
                                                 
Pepperoncini Pepper                      500
                                                  
Pimento                                 500
                                                 
Sweet Bell Pepper                         0

Anything hotter, than about 300,000 and you're getting a lot of capsaicin extract unless the sauce is made from one of two very specific cultivars. And that would have to be a ground paste of habanero pepper. 16,000,000 units is pure capsaicin, which by the way is a solid if really pure--That will likely taste like crap.

Try finely dicing a habanero pepper and see how it compares to that sauce. If that seems about the same, then the sauce really is as hot as claimed. If that's the case, yes Josh you may have burned something out. I sorta wonder if some vendors aren't exagerating a little anyway...It's not like everyone can easily do the assay to check.

BTW, some reviews I read say that the Blairs stuff is hot,but ain't so tasty--at least the ones with extract in them. The "6 AM" stuff costs 150 bux!!! Such a deal--Pepper spray would be a lot cheaper I suspect.

I once saw a recipe where the guy chopped up a bunch of habaeros, put them in a pot with single malt scotch, covered the pot with a wok filled with ice, and cooked it for a couple hours, then strained off the scotch and reduced it...that's getting pretty nuts.
 
Firkin--I really like hot foods, but I never considered myself one of those people who can eat really hot food. I do find Blair's sauces to be hot, just not uncomfortably so as some people describe in the online reviews. I used Blair's Possible Side Effects on my burrito today, and though I applied it more sparingly than I would say, something like Tabasco or Tapatillo, I still glopped it on pretty good. My mouth definitely felt hot as I was eating it, and for a while afterwards, and my nose started to run a bit, but that was about it. It was a pleasant, spicy sauce, on the hot side for sure, but nothing astronomical.

As for the taste, I like both of his sauces that I've tried. The After Death tastes a bit like the Buffalo Chipotle you mentioned earlier (a very good sauce by the way), only much hotter with a fainter chipotle flavor and not quite as salty. The Possible Side Effects has a somewhat similar flavor, without the smokiness of the chipotles. I think that Blair's sauces are about as hot as I will be able to go without sacrificing flavor for heat.

If you like chipotles, I'd definitely recommend the new chipotle Tabasco sauce if you haven't already tried it. It's one of my current favorites.
I know a lot of folks don't like the vinegar in Tabasco, but I've always liked it, maybe because it's the first hot sauce I experienced as a kid.

Also, I'll give the diced peppers a try just for a reality check on hotness.

--Josh
 
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