Comments on: Review: From Hell Hot Sauces

By: Christine Ianniello

Christine Ianniello — Mon, 07 Jan 2008 16:36:15 +0000

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!

By: John Davidson

John Davidson — Wed, 02 Jan 2008 13:22:22 +0000

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

By: Clayton Gerow

Clayton Gerow — Wed, 26 Dec 2007 22:50:08 +0000

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.

By: Jim- StepUpForCharity.org

Jim- StepUpForCharity.org — Tue, 25 Dec 2007 07:24:27 +0000

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.

By: Arizona Jack

Arizona Jack — Mon, 24 Dec 2007 20:03:07 +0000

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.

By: Arizona Jack

Arizona Jack — Mon, 24 Dec 2007 20:00:45 +0000

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.

By: Uncle Big

Uncle Big — Mon, 24 Dec 2007 19:20:36 +0000

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.

By: Jim- StepUpforCharity.org

Jim- StepUpforCharity.org — Mon, 24 Dec 2007 18:34:00 +0000

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