The Spiciest Sauces- but locally available items only

id22

New Member
Joined
Jan 3, 2014
Messages
5
Hey MyBroadbanders !

After half my life of searching, I am unable to find any local sauces/condiments that are spicy enough ! The hottest I have experienced is Mochachos Dynamite Sauce, which isn't so hot anymore. So my task is to find something much hotter, but found locally. Any suggestions ??

Thanks
 

lambch0p

Well-Known Member
Joined
Jul 11, 2007
Messages
347
reaper.jpg

They have a FB page with more info.

This "Reaper X3 @ R200" was the first carolina reaper sauce/product I found locally. They mentioned that the peppers were being grown for them in Gauteng region I believe. The powder was available too @ R100/10g, although I've not really used it yet.

The sauce though, was indeed the hottest I've had. No complaints on flavour/consistency. The bottle has an appropriately small sized opening. Wish it was a little more affordable perhaps, but that's just frugal me. :giggle:
 

MightyQuin

Not amused...
Joined
Oct 6, 2010
Messages
24,619
Hey MyBroadbanders !

After half my life of searching, I am unable to find any local sauces/condiments that are spicy enough ! The hottest I have experienced is Mochachos Dynamite Sauce, which isn't so hot anymore. So my task is to find something much hotter, but found locally. Any suggestions ??

Thanks
 

Vengeful

Well-Known Member
Joined
Oct 31, 2012
Messages
407
Honestly I tried to find a local sauce that's hot enough. Eventually just went ahead and got the Hot Ones Sauces from First We Feast website.

Will check the above out as well.
 

Defiler

Senior Member
Joined
Nov 13, 2005
Messages
573
Yeah, Mochachos Dynamite tastes like water after making my own fermented hot sauces for a while. I made some sauce from a mixture of Moruga scorpions, chocolate Bhut Jolokia, and birds eye a couple of years ago. It was ridiculously hot, straight up heat from the bird's eye and scorpion, then a slow burn from the Bhut (ghost pepper) that didn't stop building for 5+ mins... I had to wear gloves and eye protection when making this sauce... I use at least 50% super hots in my recipes.

Maybe I'll make a mega batch this year and sell a few bottles to any keen Mbb'ers. I grow my own chilis organically and already have 48 seedlings that are in my germination chamber waiting to go outside when things get a bit warmer... I think I'll order some extra superhot varieties and do another 48.
 

joker08

Expert Member
Joined
Sep 4, 2018
Messages
1,553
Yeah, Mochachos Dynamite tastes like water after making my own fermented hot sauces for a while. I made some sauce from a mixture of Moruga scorpions, chocolate Bhut Jolokia, and birds eye a couple of years ago. It was ridiculously hot, straight up heat from the bird's eye and scorpion, then a slow burn from the Bhut (ghost pepper) that didn't stop building for 5+ mins... I had to wear gloves and eye protection when making this sauce... I use at least 50% super hots in my recipes.

Maybe I'll make a mega batch this year and sell a few bottles to any keen Mbb'ers. I grow my own chilis organically and already have 48 seedlings that are in my germination chamber waiting to go outside when things get a bit warmer... I think I'll order some extra superhot varieties and do another 48.
Keen to buy some
 

Magnum

Expert Member
Joined
Mar 12, 2013
Messages
4,955
Hey MyBroadbanders !

After half my life of searching, I am unable to find any local sauces/condiments that are spicy enough ! The hottest I have experienced is Mochachos Dynamite Sauce, which isn't so hot anymore. So my task is to find something much hotter, but found locally. Any suggestions ??

Thanks
Stay away from the Durban Special stuff. Those guys make stuff that remotely strips paint from Limpopo without leaving KZN.
 

id22

New Member
Joined
Jan 3, 2014
Messages
5
Yeah, Mochachos Dynamite tastes like water after making my own fermented hot sauces for a while. I made some sauce from a mixture of Moruga scorpions, chocolate Bhut Jolokia, and birds eye a couple of years ago. It was ridiculously hot, straight up heat from the bird's eye and scorpion, then a slow burn from the Bhut (ghost pepper) that didn't stop building for 5+ mins... I had to wear gloves and eye protection when making this sauce... I use at least 50% super hots in my recipes.

Maybe I'll make a mega batch this year and sell a few bottles to any keen Mbb'ers. I grow my own chilis organically and already have 48 seedlings that are in my germination chamber waiting to go outside when things get a bit warmer... I think I'll order some extra superhot varieties and do another 48.
oh Yes ! I will definitely be interested to buy. Let me know if you ever make some
 

Nurple Derple

Honorary Master
Joined
Mar 22, 2010
Messages
22,330
Minnie's Lava Sauce is pretty hot but it doesn't have much flavour, I add some extra hot sriracha for flavour.
 
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