Texas Creek Products Pure Evil 16 Million SHU Capsaicin Drops

15 05 2012

As you may or may not know I like spicy foods, hot sauces and pretty much all things chile related. In fact there are very, very few products in the realm of firey foods that do not have me salivating.

However even thinking about Pure Evil 16 Million SHU Capsaicin Drops from Texas Creek Products has me breaking out in a sweat!

I have tried a number of pure capsaicin products/extracts in the past and have never really been that much of a fan, there just seems to be way too much pain in relation to the amount of pleasure.

That said when someone is kind enough to send me such a thoughtful gift it would simply be rude not to give it a try….

According to my Fedex tracking details my very own bottle of liquid pain is about 3 days away from touch down. Guess I should started stocking up on milk and toilet paper.

Just so you can get a complete overview of just how hot this sauce is have a look at this video review from Scott Roberts

 

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Big Tom’s Secret Hot Sauce

10 04 2010

I realized yesterday that something terrible had happened…I had run out of hot sauce. This might sounds like a rather minor inconvenience to most people but unfortunately for me I am a chili addict.

I simply can’t get enough of that sweet, intoxicating chili heat and the store-bought sauces just don’t cut the mustard anymore, they tend to be too sweet, with an unnatural taste and certainly they are lacking that much-needed kick of heat.

There are some amazingly good hot sauces out there such as NagaSoreAss by CA Johns or a recent discovery Louisiana Gold Wasabi Hot Sauce but these aren’t the sort of hot sauces you would want to use everyday.

So of course I make my own.

My hot sauce of choice is loosely based on a Trinidadian hot sauce that I tried a few years back but I have played around with it until it has a little more heat but still keeps a great flavour.

So here it is for the first time ever

Big Tom’s Secret Hot Sauce:

15 Habanero or Scotch bonnet chilis

15 Chipotle chilis

15 garlic cloves, coarsely chopped

15 spring onions, cut into 1-inch pieces

1 large carrot, coarsely chopped

1 cup pure fresh orange juice

3/4 cup distilled white vinegar

1/2 cup yellow mustard hot English mustard – I use Colemans but any strong mustard would work

1/2 tick of celery, roughly chopped

2 large handfuls of chopped coriander leaves

2 tablespoons thyme

2 tablespoons fresh lime juice

2 bay leaves

tablespoon of crushed black pepper

Salt
Cut the stems off of the chilis and discard, you will however want to keep all of the seeds in the chili as if not you will lose a lot of the heat

In a blender or food processor, pulse the chilis with the garlic, spring onions, celery and carrot until finely chopped.

Now add the black pepper, vinegar, orange juice, mustard, coriander, thyme, crushed bay leaves and  lime juice and pulse just until combined.

Season with salt.

Once the sauce has been made you will need to transfer it into jars or bottles in order for it to keep. The vinegar acts as a preservative for the sauce and I have kept this in the fridge for up to a year without sterilising the jars.








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