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Death Paste
This stuff smells good, very familiar but I can’t exactly place it. The ingredient list is short and simple but gives no help to what I smell. Ingredients: habanero mash (water, habanero peppers), spices, salt. It really bugged me that I couldn’t figure out what I smelled because it is such a familiar smell, so I asked a couple other people to smell it and tell me what they think. My wife suggested paprika, I got the bottle out and smelled it and I don’t think that’s it, but it is a possibility, my mother said cayenne and once again not what I’m looking for but it definitely could have some in it. It smells like it has some herbal seasoning in it, and also a little smokiness, not chipotle but more along the lines of hickory. Not ever having any kind of habanero paste before I wasn’t sure what to do with this stuff so for my first testing I spread it on a deli sandwich.
not a good choice, not because the flavor didn’t match but because the flavor was overpowering, it wouldn’t of mattered if it would have been ham, turkey, or salami sandwich because all I could taste was death paste. I still ate the entire sandwich trying to figure out what was in this stuff, and when eating it the habanero’s are a lot stronger, but I still couldn’t put my finger on what spices are used. After my first taste I decided that I definitely had to cook something with this one because of the strong flavor. I went with pork chops. I spread some death paste over the top of one and let it sit overnight. This stuff is the right thickness for a paste and it spread easy. The next day I wanted to do my pork chop on the grill, but was afraid the paste would get charred and burnt so I put it in the oven. While cooking the smell was potent, my wife came home and had to leave the house because it had such a strong smell she couldn’t handle it. it didn’t smell bad, just overpowering.
I pulled it out of the oven and sliced myself a piece, when I ate it my stomach almost couldn’t handle it, I waited for the meat to cool down and let my stomach settle before eating the rest, the flavor was the same as before but even more pungent when cooked. When I returned to the plate I scraped all that I could off the meat and ate it, and this time it was actually quit tasty. Even with scraping it all off the flavor was strong though.
Taste: good but strong, if I would of found the right recipe and the right amount of this it would have been really good. 5/10
Heat: by the end of the sandwich I ate it had decent heat, but the flavor is so overpowering that if you use the small amount of paste you would need to get the flavor you want, it would be such a small amount that you wouldn’t get that much heat. I’m going to give it a 4/10
Price: I couldn’t find this stuff, I looked up the website, (http://rickstestkitchen.com) but death paste isn’t even listed.
Overall: 4/10
Chilehead Comments:
Posted by: Justin - Categories: Uncategorized
Permalink: Review: Death Paste
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11 Comments »
I am thinking that all this is just Rick’s version of a hab mash. You should make the ingredients to a salsa and add some of the Death Paste to it for heat. Perhaps I am wrong, but habanero mash is usually not used for a spread or is it?
Rick’s Test Kitchen is noted for it’s strong flavors. They also make the best (and hottest) BBQ sauce in existence - “A Woman’s Scorn”
i have used habanero mash and i would say that it is used best as a addative to create heat. alone, it is hot but bland. it would have to have the right spices to make it better tasting in my opinion.
nice review and nice pictures.
Let’s talk about that gnarly salami
thats just the pic, notice how dark the paste is on the other side of the sandwich compared to how dark the paste is in the picture of the uncooked porkchop.
I am thinking that all this is just Rick’s version of a hab mash. You should make the ingredients to a salsa and add some of the Death Paste to it for heat. Perhaps I am wrong, but habanero mash is usually not used for a spread or is it?
honestly i have never had a hab mash and didnt know what to use it for when i put it on a sandwich, i learned really quick and did say in the review that a sandwich was a bad choice for it.
i have used habanero mash and i would say that it is used best as a addative to create heat. alone, it is hot but bland. it would have to have the right spices to make it better tasting in my opinion.
nice review and nice pictures.
first off thank you for the comment. i have never used a hab mash before trying this, but i dont think its a typical hab mash, its definitly not intended only to creat heat because theres really not alot of heat to it and the flavore is extremely overpowering of anything you put it on, anything but bland. having never had a hab mash before its hard for me to compare this product to others (which could be a good or bad thing for my review) now that i have had it i intend to buy a couple other hab mashes to try and compare. when you said it would have to have the right spices to make it taste better talking about hab mashes in general, i think thats what he was trying to do with this product and may have gotten the seasonings and spices right but didnt get the amount of them he put in it right, if it had more heat and less flavor it would of been good.
Normaly I would not comment on reviews of my sauces, and just let the blogs fall where they may. I feel I should on this on. I pulled Death Paste from my product line after it was pointed out to me that the word
*Death* might get me in trouble with a certain famous hot sauce maker who might own the copywrite to the word when used with chili products. I’m the new kid on the block (if you can call 51 years old kid 
and really don’t want to step on anyones toes. I got the name from a friend displaced from New Oleans who kept telling me “I should make a death paste”. So I did. I’ve been trying to come up with another name, but out side of Hot Chili Paste I haven’t thought of anything yet. I still have some with the original labels, but haven’t made any new batches yet.
The best use cooking wise is to put some in oil for a stir fry, or use small amounts as a spread. It is also good mixed with yogurt for instant Tandouri or made in to a dip mixed with cream cheese or sour cream. It is basicly for adding kick to other dishes, soups, chili, stews, etc. that maybe alittle bland on their own.
Thanks
Rick
Rick on 11/19/2007 at 4:00 pm said:
Normaly I would not comment on reviews of my sauces, and just let the blogs fall where they may. I feel I should on this on. I pulled Death Paste from my product line after it was pointed out to me that the word
*Death* might get me in trouble with a certain famous hot sauce maker who might own the copywrite to the word when used with chili products. I’m the new kid on the block (if you can call 51 years old kidThe best use cooking wise is to put some in oil for a stir fry, or use small amounts as a spread. It is also good mixed with yogurt for instant Tandouri or made in to a dip mixed with cream cheese or sour cream. It is basicly for adding kick to other dishes, soups, chili, stews, etc. that maybe alittle bland on their own.
Thanks
Rick
How about Mashstache or Monster Mash? 
Buddah on 11/19/2007 at 8:55 pm said:
How about Mashstache or Monster Mash?
LOL! That’s great. How about Hellfire Paste or Rick’s Tasty Coma-Inducing Sandwich Spread?
Rick, I could find no contact info on your website, please contact me thru the HSB private message.
DEATH PASTE has risen from it’s peppery grave.
It’s back on the site. After doing some more research I’ve decided to “keep on keeping on” and as part of my own personal celebration I am going to give anyone who orders some, between now and New Years eve, a FREE 2.2 oz bottle of Pallabi. You have to email me at rick@rickstestkitchen.com when you order and tell me you saw this offer here at Hot Sauce Blog inorder to get it. Other wise it will just show up as a regular order and all you will get is the Death Paste.
Enjoy
Thank you for the contact info.
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Way to take your lumps for the team in an attempt to find out the secret ingredient. Would definitely take a pass on this one. But never mind the Death Paste. Let’s talk about that gnarly salami in the picture that looks like it would kill you even quicker.