« « Previous | Merry Christmas Chileheads! » »
Happy Christmas Eve Everyone! Like most folks in suburbia the first thing I did this morning was go shopping for some last minute stocking stuffers. And on my way home, I stopped and picked up some breakfast burritos. When I got home, I proceeded to go through the sauce selection on hand and I decided to go with 2 hot sauces From Hell. I figured that the 2 burritos would be a nice testing ground for the two sauces.
At first glance, the ingredients on each of the sauces are merely listed as “Peppers & Distilled Vinegar”. In fact, without the little stickers on the bottles, folks wouldn’t be able to tell the difference between the two sauces except for the colors. The green hot sauce seemed like a good one to start with, so I cracked that bottle open first.
Holy freakshow nipple. Maybe I need to get out a bit more, but I’ve never seen a nipple like that on a hot sauce before. I had to resort to the jaws of life to get the stopper out and finally get to the hot sauce. Finally, out poured the sauce. The green sauce smells exactly of green habaneros - of the fresh from the field variety. Consistency is good - not too runny and it certainly sticks well to the food.
Taste & Heat wise - there’s nothing like a kick in the throat first thing in the morning. Wow - for a green sauce, this one almost laid me out. Definitely the hottest green sauce I’ve ever encountered. The dominate flavor of the sauce is most definitely the green habaneros - but those with a discerning chilehead palette can pick out the fruity fatali once the heat dies down. This sauce would really go great with a mean gumbo or stew.
Now, onto the red version of the From Hell Hot Sauces. This one contains “Scotch Bonnet & Congo Peppers”. What’s a congo pepper you ask? Well it’s what they call Habaneros in Trinidad.
Ever had a hot sauce hiss at you? Well, that’s exactly what this one did to me this morning. It hissed as I unscrewed the cap. Then with some bubbles and hissing, the sauce started to attack. It creeped through the stopper and gave me an ominous wink.
I decided that I didn’t want a case of Christmas Botulism and didn’t try the red version of the sauce on the second burrito. But I did give it a taste from the finger and after the heat subsided, I had flash backs to a few of the less then tasty sauces from the Open Fields Fresh from the Fields category.
While I didn’t dive into the red sauce with as much gusto as the green, I wouldn’t write From Hell ‘Red’ off completely. The green was good enough to win me over and I fully understand small companies learning the ins and outs of bottling. From Hell has created a nice line up of pepper sauces that really emphasize the pepper. I would love to try a different bottle of the red sauce - preferably one that doesn’t hiss. And I will be finishing up the green version of the sauce in a few days, Christmas leftovers don’t stand a chance!
From Hell Hot Sauce
Land & Sea Enterprises LLC
Marlboro, NY 12542
Chilehead Comments:
Posted by: Nick Lindauer - Categories: Uncategorized
Permalink: Review: From Hell Hot Sauces
One year ago: Restaurant Review: Carrillo's Tortilleria
Two years ago: Retro Review Volume II - Blair's Possible Side Effects Hot Sauce
- Related Posts:
- Review: Stairway to Hell Smokin’ Habanero Hot Sauce
- Review: Honey! Where Da’ Hell is my Hot Sauce?
- Review: Habanero Rub From Hell
- REVIEW: Gib’s Nuclear Hell Hot Pepper Sauce – Formula #3
- Review: Devil’s Own Hot Sauce
8 Comments »
Jim- StepUpforCharity.org on 12/24/2007 at 12:34 pm said:
In the industry, we call that ‘champagne’ (the fizzing). It isn’t likely botulism. More rather simple fermentation from failing to bottle at a good enough temp, and/or failing to achieve an acceptable pH.
Fizzies aren’t as bad as fuzzies
Been there, done that, got it all over my tshirt.
Very interesting !!!!
Wonder if my friends here in Goodyear AZ, the AZ Specialty Food folks with the ” From Hell” ” Ass Kickin” line up have ever ran across this.
Anyways, nice to know there are green sauces with some kick !!!!!! Most, including mine, are not “hot” sauces per se, rather condiments with chilis.
Jim- StepUpforCharity.org on 12/24/2007 at 12:34 pm said:
In the industry, we call that ‘champagne’ (the fizzing). It isn’t likely botulism. More rather simple fermentation from failing to bottle at a good enough temp, and/or failing to achieve an acceptable pH.
Fizzies aren’t as bad as fuzzies
Jim and CaJohn guided me thru an episode of champagne last year. Scary thing to hear from a customer, but I can laugh it off now.
Not to say it still isn’t serious- those little bottles can build up quite a bit of pressure. If there’s a fault or defect in the glass, the bottle can actually come apart with quite a bit of force.
Love all your reviews but you do not help us with getting ahold of some of this also. No phone number, no links. You get me all excited about getiing ahold of some truely hot green sauce and leave me hanging.
Oh well I can still dream.
Hey guys sorry about the fizz, I don’t use xanthan gum to thicken my sauce so I blend it a little chuncky. I found that blending it more gives it a better flowing consistency and no fizz. If anyone is interested in my sauce the cost is 6.00 a bottle plus shipping. My e-mail is the only way to order it for now, fromhellhotsauces@hotmail.com to order by mail its Land and Sea Enterprises, LLC PO Box 256 Marlboro, NY 12542
Ok…it was the Labor Day weekend and I was invited to my sister’s home for a huge BBQ. On my way upstate NY I stopped off in a small deli to buy some cold beer. While checking out I noticed on the counter a striking label for a new kind of hot sauce and for me it read “gotta try”! What better place than a BBQ right? I also purchased from the same maker a bottle of Honey Hot Jerk Sauce, figured I’d use them on the ribs instead of a marinade. I tried the green habanero sauce on my grilled shrimp. After it knocked both my eyes into one socket I realized this is NOT a sauce for the faint of heart! But had a wonderful, different kind of kick that I plan to get use to!! Then I tried the scotch bonnet red congo sauce on my raw clams…I loved it, NOT nearly as hot as the geen one but what a huge commanding flavor. Finally it was time to eat the ribs that I generously poured the Hot Jerk Sauce on…I absolutely loved it! And I knew that on my drive home I would have to stop at this same deli and buy some take outs of all 3 products to take home. All 3 are truly a MUST try!
RSS feed for comments on this post. TrackBack URI
Leave a comment
Line and paragraph breaks automatic, e-mail address never displayed, HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>
Smilies - HSB Rules & Regs - Spamtastic?
In the industry, we call that ‘champagne’ (the fizzing). It isn’t likely botulism. More rather simple fermentation from failing to bottle at a good enough temp, and/or failing to achieve an acceptable pH.
Fizzies aren’t as bad as fuzzies