The Hot Sauce Guy

Hot Sauce Review: Asian Kick by Tijuana Tom’s House Of Hot Sauce

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Asian Kick by Tijuana Tom’s House of Hot Sauce is a complex and delicious hot sauce.

This hot sauce tastes fresh and vibrant. The citrus and ginger flavours really shine which gives the sauce almost a cooling sensation.

Asian Kick’s unique flavour profile is somewhat limiting. While it’s taste is nothing to scoff at, it does not pair well with many dishes you would usually pair with hot sauce.

This hot sauce would go well with many asian inspried dishes (naturally) and also most veggie based dishes. Asian Kick would be perfect for veggie spring rolls or a buddha bowl, something like that.

Pineapple And Red Habanero THC Hot Sauce Review

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Well, we finally have it here in Canada, THC infused hot sauce. Since Canada legalized cannabis in 2018, we have seen a plethora of new cannabis products. I knew someone would infuse hot sauce, it was just a matter time.

Heartbeat Hot Sauce and Bogarts Kitchen have teamed up to create a legal THC hot sauce for Canada’s cannabis market. So far there are two flavours: Red Habanero and Pineapple Habanero. Both staples of the Heartbeat Hot Sauce collection.

Here is what they taste like!

Tata’s Scotch Bonnet and Smoke Papaya Hot Sauce Review

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A friend of mine sent me a care package of hot sauce from Tata Hot Sauce Emporium in Toronto. The first sauce I tried was the Smoke Papaya. It sounded like it would go great with the sandwich I was having for lunch.

This hot sauce is a great blend of scotch bonnet peppers and smoked papaya. It has the delightful texture of apple sauce but with a spicy kick. Great for meats and leaves.

Smoke Papaya by Tata is so good you can eat it right out of the bottle.

Hot Sauce Review: Scorpion Kiss by Haico’s Hot Sauce

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If you were to be daring enough to kiss a scorpion, this is what I imagine your mouth would feel like afterward. Scorpion Kiss by Haico’s Hot Sauce is absolutely deadly.

This hot sauce is made with a blend of Scorpion, Ghost, and Jalapeno peppers so you know it’s got sting. All that being said, Haico is a flavour master so this one also packs a flavour punch underneath its spicy surface.

Steel City Sauce Co. “The Banshee” Hot Sauce Review

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Holy Hannah, The Banshee from Steel City Sauce Co. is hot! This one really had me sweating at lunch, I was not expecting this to pack the punch it did. Made with ghost peppers, you can be sure to experience some sweating when enjoying this hot sauce.

Even when opening the bottle it smells spicy, just not THAT spicy!

Lost In The Sauce (LITS) OG Boodoo Hot Sauce Review

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OG Boodoo by Lost In The Sauce (LITS) is a tomato-based hot sauce made with Scotch Bonnet, Habanero, and Jamaican peppers. I’ll be honest, I’m not a fan of tomatoes in hot sauce, I find it always tastes like spicy ketchup.

While OG Boodoo does taste like spicy ketchup, it does have a unique quality that sets it apart from other tomato-based sauces.

Made In Texas: Yellowbird Habanero Hot Sauce Review

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Straight from Texas is Yellowbird Habanero Condiment, a super tasty, straight-to-the-point hot sauce. If you’re into a spicy sauce with a simple flavour, this one is for you.

This hot sauce truly is a condiment and the squeeze bottle helps slather it on everything. I was enjoying this habanero sauce on sausages, pizza, fries (especially awesome), and even salads and veggies.

Inside the bottle you’ll find a sweet and savoury sauce with real habanero heat.

How To Ferment Hot Peppers For Making Hot Sauce

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The biggest way to up your hot sauce game is to learn how to ferment hot peppers. During fermentation, tiny microorganisms break down larger compounds into more flavourful smaller compounds. Thus, producing new flavours altogether and enhancing some of the existing flavours of the hot peppers.

Fermentation may sound scary but it is in fact really easy to do.

In short, this is how to ferment hot peppers for hot sauce:

Place hot peppers in a clean mason jar or similar vessel. Create a salt brine of at least 2.5-5% salt content and pour just enough brine to cover the hot peppers. Weigh down the peppers to help keep them under the brine, sometimes they can float. Rest the jar out of direct sunlight for 1 to 2 weeks, or however long you want.

Let’s explore this process in a bit more detail. Also, there is an awesome Fermented Mango Habanero recipe at the bottom of this article so you can try fermenting at home!

Salem’s Lot Scary Hot Sauce Hallucinate The Heat Review

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I was pretty stoked to find out Salem’s Lott Scary Hot Sauce was made by a pretty well-known Canadian musician. Jeff Salem is a professional musician drummer and a pretty damn good hot sauce maker. Hallucinate the Heat is a good example of this.

This was the first time I tried Salem’s Lott hot sauce so I went with something in the middle of their heat range. This is exactly where I would place Hallucinate The Heat. It reminds me of spicy ketchup crossed with a smoky barbeque sauce.

Hot Sauce Review: Black Garlic Hottie by Salt + Mustard

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Black Garlic Hottie is a tasty hot sauce made by Salt + Mustard. This hot sauce Is made with black garlic and habanero peppers and has a tangy taste with a mild spice level. I’ve never heard of this company before but so far I’m impressed with their hot sauce and I hope to try more soon.

If you’re a fan of black garlic or balsamic vinegar, chances are you’ll love this one.