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What Is the Hottest Hot Sauce You've Ever Tasted?

Mine is Predator Great White Shark Hot Sauce. Three li'l dashes turns a perfectly peacable bowl of ramen noodles into a raging cauldron of lava.


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  1. Dave's Insanity hot sauce is overly hot for table use, but I did try it once. I prefer the flavor and heat level of Tabasco or Sriricha.

    1. As Kelli mentioned, Dave's Insanity Sauce is generally considered the standard for ultimate hot sauces. However, Dave's now offers a Naga Jolokia Ghost Pepper sauce that sets a new standard for hot sauce. (Note the medical warnings on the back label.) This stuff actually tastes good when used in extreme moderation. A bottle should last you quite a while.

      3 Replies
      1. re: Leper

        Just like the chile peppers themselves, it seems like there's always a new "hottest" out there. That said, something called The Source is quite regularly billed as the hottest.


        I've never tried the stuff, and I probably won't unless somebody else is footing the bill.

        1. re: Perilagu Khan

          At $84.95 it might be the most expensive and highest profit margin too!

        2. re: Leper

          I just picked up a bottle of the Dave's Ghost Pepper sauce the other day. The flavor tastes like dried peppers, and doesn't have that beautiful floral note that fresh ghost peppers do. Also I think the sauce was hotter than a fresh ghost pepper. It lists hot pepper extract as the second ingredient after the ghost peppers. It was definitely supremely hot. A drop 1/2 the size of a pea had me delirious for a few minutes. Ingredients: ghost pepper/naga jolokia, hot pepper extract, salt, vegetable oil, roasted garlic pulp, acetic acid

          But fresh ghost peppers are vicious, they really hurt in a mouthful of broken glass way. But if you nibble on small pieces they are tolerable and have this great flavor.

          Blair's Pure Death with Jolokia wasn't as hot as Dave's, but has a great taste. Only four ingredients: habanero chili pods, naga jolokia, vinegar, Hawaiian red salt

        3. I have a pretty low tolerance for hot sauce as I get older, but hubby can take the heat like a man...or so he thought until he tasted Dave's Insanity.
          I've been telling him for years to be sure to tone down the heat when he cooks, because some of the hot sauces or jalapenos make my mouth burn inside like a scalding cup of coffee. It's easy enough to chop up some fresh jalapenos to sprinkle on top, or add a little hot stuff to his serving.

          I picked up a bottle of Dave's Insanity on a closeout shelf once, just to see what the fuss was all about.. Knowing my sensitivity, I tried just an itty bitty drop, and hoo-yea, that was enough. Gave the bottle to hubby when he got home, and he dropped out a blob onto his finger that was just about the size of any other hot sauce he'd tried, and stuck it in his mouth.
          That poor man was in shock and pain. Said he never wanted to experience that again. And threw out the bottle saying he didn't hate anyone bad enough to give it to them.
          He's been very careful about the heat quotient when he cooks for us ever since.

          1 Reply
          1. re: jmcarthur8

            Dave's is great for teaching people that think they can take any amount of heat a lesson, for sure. They are a changed person afterwards, in all my experiences serving or suggesting it. Personally, one mini drop and I never wanted to repeat that experience. All pain, no pleasure. But that's just me.....

          2. Hate to repeat what everyone else said, but yeah - Dave's insanity sauce.

            An Irish buddy of ours used to make a layered dip with what he called land mines. Those were the areas in the dip where some insanity sauce had been dropped. Yowzah.

            1 Reply
            1. re: linguafood

              I love that idea.. I will def have to try that very soon.

            2. The hottest thing I've ever tried is Mad Dog 357. 357k SHU, compared to Dave's Insanity at about 50k. A toothpick dipped in the stuff was too much.

              You can get extract sauces over a million SHU if you want. I can't stand extracts because they're bitter.

              1. I really dislike the extract based sauces. They just taste bitter and burnt to me.

                Give me El Yucateco Mayan Recipe or Ralph's Righteous and I'm a happy chilehead.

                10 Replies
                1. re: chileheadmike

                  Glad someone mentioned the one I was going to mention. I don't feel alone anymore. El Yucateco Mayan Recipe XXXHot is the hottest sauce besides anyone that might have ghost pepper or devil's powdered hair or something like that.

                  1. re: suheilyann

                    I keep a bottle in each car for emergencies,

                    1. re: Duppie

                      Good thinkin', Dupp. Getting stuck in traffic without a blast o' sauce close to hand is a baaaad scene.

                      1. re: Perilagu Khan

                        ....and what's a cheeseburger and fries without a little zing? or Denny's big breakfast for that matter....

                        1. re: Duppie

                          I understand the 2012 Cadillac Seville comes with an optional hot sauce dispensing system. It's a pneumatically operating hot sauce cartridge underneath the dash (picture the old nitrous oxide systems hot rodders used back in the 50s and 60s) that is activated by a button on the dashboard. Simply press the button and a few drops of liquid love are squirted onto your food (or directly into your mouth, if you want). And you can fill the cartridge with the sauce of your choice, of course, although Cadillac does offer a house brand.

                          1. re: Perilagu Khan

                            Old news......In Trinidad around 1976 it is documented that a Mini Cooper had a similar delivery system except she was named Donna and wore a most flattering blue 2 piece while assisting me in adding a ferocious pepper sauce to my bake and shark on Maracas Beach.The Donna System was fueled by spicy West Indian curry and roti,doubles,seeow chicken,oyster shooters and an occasional rum and coke. Designed and tested on many drives to the beach,trips down the islands and spins in the boat, the Donna system now resides comfortably in Miami and has her own hot sauce dispensing system named Bob.

                            1. re: Duppie

                              That Donna, sounds almost as hot as Fifi from Montreal - she's a blast!

                              1. re: Duppie

                                Some of those earlier delivery systems were unreliable and subject to recall. Had one called Paula in my Olds 88 that ejected a gout o' habanero sauce into my eyeball as I was driving through Camden, New Jersey during rush hour. Suffice it to say, I had to disable that system until it could be made more servicable.

                                1. re: Perilagu Khan

                                  Even though the Mini had the highly suspect and unreliable Lucas electrical system,the Donna components and operating systems is still very much loved and missed.

                  2. I had a sauce made with Ghost Chile extract at the Hatch Chile festival. It was pointless. So hot that you couldn't taste around it. I'm thinking it cauterized my tastebuds, and I LOVE a good dose of heat. Completely unworthwhile. Not earthshaking. I know I was crying and hurting, for sure.

                    1. I was in an Ottawa hot shop awhile back and wanted to pick up an extract for my restaurant kitchen. The usual suspects were there; Blair and Dave's, but their hi-test was somewhat expensive (>$20). I picked up a bottle of Da Bomb Ground Zero
                      for maybe $8.
                      Other posters are correct: extract not high in flavor and whats the point after a certain level? But I always had customers who wanted hot, HOT, HOTTER, and HOTTEST. I figured an extract would do the trick.
                      Indeed it did.
                      I also did not want a kitchen flunkie jackass trying to play a trick on anyone with this sauce. In order to work in the kitchen, it was required to taste the stuff (kinda like having the police pepper spray themselves). I'd use a toothpick and dip it, maybe 1/2mm, into the liquid. The amount was about the size of a news-print period, yet it wreaked havoc in the mouth. It took a non-stop stream of ice cubes and maybe 45 minutes to ease.
                      One guy was a pain in the ass to work with, never shutting up...it was always gab gab gab, driving everyone nuts. When it was his turn, he says "gimmee the toothpick, I LIKE hotstuff" and dips it maybe an inch into the bottle. I warned him that it was too much, use another toothpick and go again. He looked at me, laughed, and said "how hot can it be?" and sucked it all off before I could stop him. "See, it ain't that hot..."
                      A minute later he was in PAIN, excruciating pain. The staff laughed and enjoyed about an hour of silence as he tried to cope.
                      A drop would make a pot of chili inedible. I'd use 5 drops on a dozen wings for customers who'd demand "gimmee the hottest possible".

                      21 Replies
                      1. re: porker

                        Trying to "fix" with cubes/water is part of the problem. They actually potentiate the heat. Milk works mo' betta.

                        1. re: mamachef

                          True, hot mama, but there's a psychological NEED for water and ice when your tongue is a tongue of flame. I know it doesn't help, but it HELPS. You underdig?

                          1. re: mamachef

                            Actually, peanut butter works better than milk. I used to give it to my daughter when she got something too hot. She rarely needs it now, but her "heat loving" boyfriend sure did when he tried my homemade stuff. :evilgrin

                            1. re: mamachef

                              I know, I know, capsaicins are fat soluble, they don't mix well with water and so water is not an efficient conductor to remove the burn. Milk or other dairy are higher in fat and do a better job in removing the capsaicin.

                              This is all great scientifically speaking...

                              Try one of these super-hot sauces and drink milk or swish the milk around your mouth. Compare this to sucking on ice. I'll take the ice.

                              Water may not efficiently remove the capsaicins, but the ice will locally anesthetize your mouth (masking the pain) while the capsaicins naturally fade away.

                            2. re: porker

                              I've been intending to try one of the Da Bomb products. I love their packaging, dontchaknow.

                              1. re: porker

                                I could never understand the need to experience intense heat sacrificing taste in the process. Having grown up with a scorpion pepper bush in the back yard and in a culinary culture that reveres heat as well as flavor,it was never about who can handle the hottest but who's mother made the finest pepper sauce,salt fish bunjal,pepper pot, crab and callaloo or curry. My tolerance for heat has diminished somewhat but I still search out not the hottest but the tastiest sauces,and at the price of food these days I want to enjoy not endure my meal.That being said, Dave's is IMO the hottest commercial sauce I've had that still has a decent flavor.

                                1. re: Duppie

                                  I agree on all your points, I was only filling customer requests.

                                  I love the fruity component of Habanero, but don't like the very intense burn that goes along with it. Solution? Remove the ribs and seeds, leaving it hot and tasty with less burn. I'm also picky on Louisianna hot sauces - some are almost pure vinegar, others are too hot. Theres a few (Crystal comes to mind
                                  http://t1.gstatic.com/images?q=tbn:AN... ) which have a nice combination of heat and flavor.

                                  1. re: porker

                                    I stock a range of sauces in my pantry, everything from a Matouk's to Frank's but was never partial to Louisianna sauces simply because they taste so one dimensional to me at least. The vinegar component just seem to overwhelm the sauces. One of our snacks growing up was a sliced green mango,dash of vinegar or lime juice ,salt, sugar and a diced scotch bonnet, depending on the type of bonnet,the veins and seeds usually stayed in.

                                    1. re: Duppie

                                      I hear you, I like to keep different sauces too.
                                      As Bob W says, some of the "sauces" are not practical condiments. One of the hotter sauces that I use regularly is Ricks West Indian Fuh So sauce.
                                      I've gotten to like Belizean style hot sauce since visiting, but nobody really markets it. Luckily its easy to make as a carrot based sauce.
                                      I like the Louisianna sauces mostly in stews as a background note.

                                      1. re: porker

                                        Porker and Duppie -
                                        If you have never come across Marie Sharp's product, I think you should give it a go. I make a batch of my own hot sauce every few years, I have several bottles of a commercial product on hand at all times. Marie Sharp's restored my belief in commercial hot sauces being made to have actual flavor instead of simple heat. Just keep that name in your mental rolodex for next time you are at a shop with a bunch of hot sauces.

                                        For thread's sake, Dave's Ultimate Insanity is the hottest I've ever tried. The regular "Insanity" is plenty hot enough for me.

                                        1. re: gordeaux

                                          The Marie Sharp's XXXX Hot is quite tasty.

                                          1. re: gordeaux

                                            Yeah, Marie Sharp is one of my favs as well.
                                            We visited Guatemala and Belize last year. During our drive south, we stopped in at the Marie Sharp factory outside Dangriga. We lucked out and were shown around by Mrs, Sharp herself and we chatted quite a bit.
                                            Belizean cuisine is dominated by rice&beans and you'll find a helping bottle of Marie Sharp's on every restaurant table in the country. As we drove into Guatemala, it was the same. I asked one guy why don't they put a Guatamalan hot sauce on the table. He said Marie Sharp beats them all!
                                            Photo 1: Marie Sharp factory gift shop. Mrs Sharp in the middle
                                            Photo 2: Bottles coming outta the "clean room" to be sealed and labelled
                                            Photo 3: Pepperfield adjacent to Marie Sharp factory storage buildings
                                            Photo 4: Pepper waiting to be picked

                                            1. re: gordeaux

                                              Hey Gordeaux,

                                              Do you have a recipe for good homemade hot sauce?


                                          2. re: Duppie

                                            It's a macho thing.

                                            Having said that, to my mind intense heat (both Scoville and Fahrenheit) heightens the senses. Sure, there's a point beyond which the returns diminish, but immediately prior to that point the heat produces a sensual Nirvanna that is a truly amazing gustatory experience.

                                            1. re: Perilagu Khan

                                              Oh I get the high....I've been tripping on it since I was a wee lad but you must agree that there is a thresh hold were the capsicum buzz becomes wasteful pain. on both ends I might add.

                                                1. re: Duppie

                                                  That's where I was w/ the Ghost chile debacle of '07.

                                            2. re: porker

                                              Heh, check out the review from someone who's husband thought he was a tough guy. This has a link to the actual Amazon review but easier to post the snippet.


                                              1. re: Jase

                                                Jack with the bull, you get the horns.

                                              2. re: porker

                                                Yep. My wife and I keep Dave's insanity in the fridge for actual use. It's hot, but not "insane." At the Hot Pepper store in Rehoboth Beach, a few years ago, we tried a toothpick dipped in Da Bomb. Just the remants clinging to the point was enough to leave us both in pain and numb for an hour. Capsaicin extract is pure evil. Fun though.

                                              3. I'm a regular customer at the great Peppers in Rehoboth Beach, DE. If you're ever down there, Peppers is a must-visit. They usually have 20-30 sauces available for tasting, and the clearance rack is always full of interesting bottles. They are constantly getting new sauces in, so the ones that don't move so quickly go right to clearance.

                                                Regarding Dave's, I have a bottle of it, and will likely have that bottle when I die. I once read that the proper way to taste Dave's is to dip a toothpick into the bottle, then gently touch the tip of the toothpick to another surface, then gently touch your tongue to that surface.

                                                So, not really a practical condiment. 8<D

                                                1 Reply
                                                1. re: Bob W

                                                  I've heard of that place, Bob. I'd like to check it out.

                                                  In Ruidoso, New Mexico there's a similar place called the Hot Spot. The selection's probably more limited (and it's rather overpriced), but I always take a few fiery products out of the Hot Spot when I visit Ruidoso.

                                                2. There is a store in my area that has a room of nothing but hot sauces (literally 100s). I wish I remembered the name of the offending bottle . . . it was from Mexico and actually had a plastic skeleton chained to its neck. I put 3 or 4 drops into a batch of chili.

                                                  Never. Again. Threw out the chili and the bottle. I don't think my taste buds registered anything but heat for two days.

                                                  4 Replies
                                                  1. re: gaffk

                                                    You might be thinking of Dia de los Muertos (Day of the Dead) hot sauce. It's made in Baltimore.

                                                    1. re: aynrandgirl

                                                      Not sure; but know I'll never buy it again

                                                      1. re: aynrandgirl

                                                        I think they siphon it directly from Poe's grave.

                                                        1. re: Perilagu Khan

                                                          That would explain the bitter undertones.

                                                    2. I've eaten some hot food but most recently I have clear and painful memories of the guy who owns my local pho place bringing me a small container of the hot sauce he'd just been making to try out. He knows I enjoy spice so I took a taste. I think I might have cried. When I asked him what type of chili it was he said he didn't know, but his Vietnamese mom grows them and she mailed him some. He said it wasn't one of the chilis he knew, so maybe some sort of hybrid she'd gotten hold of locally. Whatever it was, it was hot. However, it did still have a flavor so I'm sure it wouldn't compete with some commercially available sauces. He gave me a tiny to-go container and I've been using microscopic portions of it in my food. It really is delicious.

                                                      1. According to this list - http://www.chilliworld.com/FactFile/S...
                                                        the hottest I've had is Dave's Ultimate.

                                                        I'm currently working on a bottle of Da Bomb Ground Zero, and between the two I prefer Da Bomb. That said (at least when adding to my ramen) my top pick would be Dave's Total Insanity - it's not as hot as the other two, but in addition to preferring the flavor, I think it blends well with my other ramen additives. - unfortunately it's not included in the above list so I don't know how it compares to Great White.

                                                        3 Replies
                                                        1. re: Bryan Pepperseed

                                                          Sixteen million Scovies--bloody hell. That's not food, it's an implement of war.

                                                          1. re: Perilagu Khan

                                                            The same sort of stuff that's in military-grade pepper spray, only not diluted.

                                                            1. re: aynrandgirl

                                                              What diplomats and foreign policy wonks would call "dual-use materials."

                                                        2. Here's a link to the Peppers web site. Among their vast array of offerings, you'll see that the guts of their collection is 2737 (!) hot sauces.


                                                          Interestingly, the folks behind Peppers also have an ice cream store in Rehoboth, called The Ice Cream Store, that is also pretty amazing. They have a huge array of flavors including sweet corn, bacon, and "booger." The place is right at the end of Rehoboth Ave at the boardwalk, so on hot summer nights it's absolutely mobbed. But the ice cream is very good, it's not a tourist trap at all.

                                                          2 Replies
                                                          1. re: Bob W

                                                            Bob, Peppers.com is the first source I've seen where you can buy Dave's Insanity Sauce by the gallon. What a great gift idea...

                                                          2. Tried Smack My Ass and Call Me Sally - not sure the scoville units, but I believe it's over 500,000. Had a dap on a toothpick and was sweating in about 15 seconds. At the time, the salesperson told me it was the hottest sauce that was actually not chemically manufactured

                                                            1 Reply
                                                            1. re: jhopp217

                                                              'Smack My Ass & Call Me Sally Chet’s Gone Mad' claims to be 1.5 million Scoville units. If anyone finds themselves in the Southeast, most of the Tijuana Flats I've seen lately will have one of the hotter Sally sauces in a display cabinet set-up and the waitstaff will arrange for you to have a free sample of it as long as they aren't smack in the middle of a lunch or dinner rush.

                                                            2. I don't go for the extract sauces as they taste like poison. The hottest sauce that actually has great flavor that I have tasted is Marie Sharp's Belizean Heat. 350k SHU and completely addictive.

                                                              1. love love love super hot tasty food and the hottest sauce I've had was Dave's Insanity hot sauce but I covered it with my bean and cheese burrito and I shed some tears but it could of been a little hotter so I've gotta check out the Naga Jolokia sauce..

                                                                3 Replies
                                                                1. re: Beach Chick

                                                                  With a certain amount of apprehension, I applied the aforementioned Great White Shark Predator to some pork rinds yesterday. Mighty hot, but I withstood it for quite some time. When the heat got to be a bit much, I geared down by applying Gator Hammock Lethal Gator instead.

                                                                  1. re: Perilagu Khan

                                                                    This stuff is very serious, finally down the last quarter of the bottle : http://www.hotsauceemporium.co.uk/det...

                                                                    Good luck!

                                                                    1. re: waziboy

                                                                      Heh. I bleeve I'll put a bottle of this in my dear aunt Patsy's stocking next Christmas.