Chili Pepper News

These days, you can’t go into a restaurant without finding Sriracha sauce on the menu or in a bottle on the table. You’ll also easily find it available for pick up in just about any grocery store. Of course, it wasn’t always that way. And the American love of Sriracha sauce carries an interesting history with it

There are hot sauces, and then there are Scoville sauces that are just so ridiculously hot that you’ll cry a bit when you eat them. And, hot sauces are getting hotter all the time. These so-called Scoville sauces are no longer bottles that you can leave on the table at a restaurant – mainly because it’s just not safe for children to be anywhere near them. Maybe it’s not even safe for you? Can you handle the heat?

There are enough substandard habanero hot sauces available on the shelves that you’ve probably thought you could craft a better hot sauce in your kitchen. Yes, if you’ve got enough passion to stick with the process, you probably can. But creating a habanero hot sauce from scratch is hardly as simple – or straightforward – as you think it is.

Have you become tired and disillusioned with the “barely hot enough to make a difference” hot sauces that you find on tables at your local restaurants? If you’re a chili head in the making, that’s hardly surprising. After all, those condiments barely rank on the Scoville scale. And, because they’re usually mass-produced, they usually don’t carry the flavor you’d expect from a sauce. Once you’ve found yourself in the predicament of wanting a better hot sauce, but not knowing where to turn, you know it’s time to invest in some gourmet hot sauces! Here are some tips on choosing gourmet...