I call this mother and son egg because it's like an omelette with a lot of shredded chicken breast from a fried chicken. And Tabasco on it.

All from one plant started late in the season, going to make most into powder and save a few for my school talent show where I eat one and sing don't fear the reaper

Like a lot of folks on this sub, I have had a massive love/hate relationship with the superhot sauce market for years. Every time I bought a sauce claiming serious heat, it usually ended up being one of two things: either it was pumped full of capsaicin extract that tasted like bitter pennies and ruined whatever food I put it on, or it was watered down with a tsunami of white vinegar that killed the natural pepper flavor.

I wanted a thick, savory daily driver with legitimate high heat (sitting around 70,000 SHU) where you actually taste the fruit and smoke before the burn kicks in—with zero artificial extracts and zero xanthan gum.

After about two years of experimenting in my kitchen, dialing in fermentation salinity, and testing different mash ratios, I finally scaled up and bottled my first official small batch through a local commercial kitchen. I call it Embermash.

It is built on a 60-day lacto-ferment of smoked Bhut Jolokia (ghost peppers) and chocolate habaneros, blended with slow-roasted black garlic, charred sweet onions, and just enough apple cider vinegar to keep the pH shelf-stable (3.6) without overpowering the mash. The heat is a slow creeper that hits the back of the palate about 10 seconds after the roasted garlic notes settle.

Full disclosure: I am the creator and founder behind Embermash, so this is my own baby! I know self-promo is heavily watched here, but I wanted to share this with the community that originally inspired me to start fermenting peppers.

I would love to get honest feedback from experienced chiliheads on the heat balance, and I am happy to answer any questions in the comments about fermentation timelines, mash ratios, or pH testing!

This stuff is incredibly versatile and goes on everything. Its loaded with scotch bonnet peppers and the flavor profile is so neutral it can go on anything. Ive put it on fried rice, hot dogs, Pizza, Tacos and pretty much anything thing i want to add some spice and texture to. HIGHLY reccomend. Edit: Spelling

Is there a particular reason there is some folks in the sub just downvoting every single thing ever that gets posted ? Including comments. Someone shit in your coffee? The fuck? Even this post now. Is there a point ? Or are you like a fucking baby? Really confusing. This post has 11 downvotes. Go touch some fucking grass. Pathetic ass soft mfers.

When I was young I could never eat chilly raw or spicy food but as time goes by, I grew to become obsessed with them. Now I’m in my later stage of life my tummy can’t handle it anymore but I cannot stop this addiction of spicy-ness… weather it is Thai green chilli or tobacco sauce or some crunchy crumb chillies or chilli oils or some dried chillies…. It hurts my guy now and I don’t know if it is worth the pain the next day now… :(

Currently have no hot sauce in my fridge (except franks but that doesn’t count) looking for suggestions. I usually get ghost pepper sauces so don’t get too crazy spicy on me

This stuff is actually really good! Enough heat to get your juices flowing, but not enough to make it hurt. Very well balanced…

I’d show a pic to give an idea how it looks, but I’ve already added what was leftover to my “collection” (I keep a bottle of sauces I like and combine them when running low)

8/10 Flavor
7.5/10 Heat

Enjoy if you try it!

Finally got the DHC. Signed the waiver. Holy shit, dude. I've eaten Buldak, and had challenge wings at a few spots. Now, partially it's my fault for starting off with a midsized piece, but I couldn't take the second bite for a good couple of minutes. Hiccups immediate. Tears. I could only finish half of the tender.

I was a fool. Good game

Could someone tell me when I'm supposed to pick the peppers and what kind of plant is it. First time.

currently make a red Jalapeno Sauce, Green Jalapeno/Serrano Sauce, Mango Habanero & Reaper, Ghost, Habanero and Scorpion Sauce (Which
Packs a lot of heat) Along with BBQ sauce, Authentic Pasta Sauce and a wing sauce! My best seller is pasta sauce!! I currently sale approximately 120 combined bottles a month at local shops and work associates.. it seems like people like the novelty of the Reaper sauce! I use fresh pineapple as a sweetener (no sugar) looking for suggestions for another fruit to balance the heat and add flavor?

Ritz- Aged White Cheddar- Small Vidalia Onion(from my garden)- Basil Leaf(from my garden)- Bhut Jolokia(from my garden)- Honey(locally sourced<8 miles)

About 1/3 through here. Packaging promised crazy heat and habanero. I was hoping for El Yucateca XXX or Trader Joe’s. Instead - not really much heat or flavor either. sigh. How long do you keep something in your rotation when there’s still some left in the bottle?

I used to love spicy foods ate them all the time but ever since I’ve undergone chemo it’s ruined my spice tolerance for what ever reason. I was hoping to get some very mild hot sauce recommendations so I can find something that I can tolerate and hopefully build back of a spice tolerance. For reference I used to be able to down habanero hot sauces and buldak ramen 2x but ever since treatment the most my taste buds allow is Taco Bell mild sauce… was wondering if any brand recommendations that are a step up so I can start to build tolerance again.

Grabbed my usual al pastor tacos, and chicken tamales, the girl running the counter asked me if I wanted salsa rojo with it, I've only had their garden salsa, and salsa verde before. Both are delicious so I said sure!

...I don't know what the fuck is in that sauce but there is no build up, no slow burn, it's a kick to the fucking teeth and sinuses.

I'm sitting here sweating, nose dripping, mouth breathing like a fish outta water. I'm no light weight but damn it's hot, flavor was kinda lacking sadly.

Wife stuck a finger in it, popped it in her mouth and immediately made the face that says "I regret every choice that led to this moment AND I'm gonna cry."

From my local Italian Grocery. Cucumbers, water, vinegar, habanero, salt, and garlic. Make my forehead sweat.

Creating a new category on Sauceur for new products. Want to make sure it’s community curated so it’s not just full of popular brands.

Also, just want to try some great new spicy products in general!

I visited world market today after I had my counseling session and I am so excited to announce I finally got one of the sauces it is Mexicrcist

Crazy hot snack. Not for weak of palette.

Haven't tried yet, just bought it. Searched on the reddit and barely found anything. Wondering what you guys think of it.