In article >,
George Shirley > wrote:

> I can't answer that question as I make hot sauce for the good taste and
> a little heat, don't care for swallowing fire myself. I'm told that if
> you really want hot hot sauce you need to use the green "hot" chiles as
> they mellow as they ripen to red. Either that or make sauce from Red
> Savina habs, they're supposed to be the hottest in the world.

Not implying that I was looking to swallow fire, just that the peppers
I've found in the local supermarkets have been little hotter than bell
peppers, in my estimation. My favorite hot sauces aren't the super-hot
ones--they're the ones that have a lot of flavor plus a kick. One of my
favorite sauces is called "Colon Cleaner":
<http://www.hotsauceworld.com/coloncleaner.html>

Yes, I first bought it because of the label/bottle, but it turned out to
be a darned good sauce. Despite the Scotch Bonnets in the ingredients,
it's not a really hot sauce--hotter than the average, but it's a real,
usable sauce, not something you have to add a drop at a time.

Another is "Grace Hot Sauce,"
<http://www.e-von.ltd.uk/chilliworld/SP6.asp?p_id=74>
a product of Jamaica. Splendid over rice and beans (which how I
discovered it--set on the table at a local Caribbean take out place).

The super-hot sauces I have--Spontaneous Combustion, Dave's Insanity
Sauce, etc.--weren't purchased by me, but were gifts from people who
misunderstood my taste for hot sauces to mean that I liked stuff that's
JUST super-hot. Not so; I have no idea what to do with those bottles
now, which is why I added the SC sauce to the pickles--otherwise, I
wasn't using it for anything.

I'd like to make my own sauces, but the ingredients I have available
seem mediocre at best.

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