From Matt’s Hot Shop in Victoria, Australia. Hot Ones got me addicted to trying different hot sauces a few years ago, and Matt’s produces some of my favourites. The two on the right I’ve had before, and are amazing, but the others are new and very delicious. The apple pie one will go well with my pork, apple and fennel sausage rolls, I reckon. Fruity hot sauces are some of the best.
They also make a dill pickle one called Dillions that I always have in the fridge. Highly recommend their work.
Thankyou for letting me nerd out about hot sauce.
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Here’s my collection of dead bodies.
Is there anything hotter in the pic than the Apollo sauce?
That one is still in the fridge. I don’t use it much. :)
:-)
There are places around here that are just starting to carry hotter sauces locally. It’s a nice surprise given how niche some of the hotter stuff is.
Same here. Unlikely ones. One is a Mexican restaurant that has a couple of cabinets of them in the entry, which is where I got Da Bomb, and one is an independent bottle-shop with a selection on the checkout counter. Mostly I get them by mail, though.
I also have The Last Dab Experience with the pepper X. It’s still not as brutal as Da Bomb.
There’s and even hotter Da Bomb (which I also have and use very sparingly) called Ground Zero that has twice the schovilles of Beyond Insanity. If you really want to test your mettle, give that one a try. I don’t recommend it, though. It tastes bad.
Hot Apple Pie sounds interesting… Is it actually apple pie flavored? 🤔
It really is, including cinnamon. It’s apple pie, and then the heat hits. It’s a medium heat. Very delicious.
The Chinese would love that with some meat, and the Europeans would shudder at the thought of that.
I’m euro, but I’m all in with the Chinese on that one. Looks yummy as heck!
I cooked up some chicken tenders tonight to try them all, and it worked surprisingly well. Can’t wait to try it on some pork though.
I bet it’s delicious. Cinnamon goes really well with chilies, so I’m sure it’s great with other peppers as well. I’ll typically toss a bit in when I make chili.
I would also highly recommend Nomad Chili Co. The guy runs it himself and is based out of Ballarat. He’s a chef by trade and he’s super nice and knowledgeable.
He goes to markets, and also sells it at other shops and restaurants. We’ve just run out, so we’ll be going to get some more soon!
I currently have 3 of these on the go!
The picante one and the papaya one (it’s the darker red) are both fantastic.
The Chinese one is good too.
Why are all of them yellow?
Might be the lighting. The middle one is very red irl. And don’t let the colour fool you - Solar Flare packs a real punch.
Ahhh, makes sense. I guessed they are using some yellow pepper you really like.
Yellow peppers are just green peppers that have been left to ripen more. Typically peppers tend to get sweeter and milder the longer they ripen.
Yes, green peppers tend to be unripe, but yellow and red are actually different cultivars. I know my way around the garden.
Edit: also who in their right mind eats green peppers besides jalapenos?
