If you're a bit of a chili head like me, last year I made regular peach jam,
but I whirled 3 orange habs (seeded & stringed) with one peach in the blender
and back to the regular jam recipe. WhooHa Jam. It was spicy hot nice
flavor without being a tongue scorcher. For me anyway. I also made
blackberry-jalepenyo-hab tabasco (I think I used about 6 or 7 japs, it wasn't
enuf heat so added 2 tsps McIlhenny's hab tabasco). It was nice. Not hot,
but nice. I did have friends who couldn't eat it tho. Huh-that's yankees fer
ya. Maybe this is the year y'all get out in the woods a little and meet some
farmers who grow the real stuff.
Edrena in Texas

Scott wrote:

> 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.