Not exactly new, but I have always liked these sauces and have started finding them available locally. I always eat at Nando's when I visit Africa, and stock up on the sauce. Sent from my Pixel 2 using Tapatalk
Flavor. The habanero stuff is hot but still has flavor. The other sauces are clearly flavor over heat. Scorch bonnet/habs are hard to get flavor to come through over heat. EDIT: I was going to edit but since Scotch came out as Scorch, in this context, I'm going to let it ride unedited.
My brother had gotten this rediculously hot sauce (spontaneous combustion) so hot my eyes watered opening it up, decided to try it anyway. BIG MISTAKE! I was outside in 20degrees sweating for a while my stomach burned for the rest of the day.
I've discovered some hot sauces are quite flavorful and are to be used as a condiment, like ketchup, yet can be extremely hot. Some hot sauces are just hot for the sake of being hot, so hot any flavor that may be there is masked. These are to be used as an additive in recipes, such as chili, gumbo or soups for that reason only - HEAT.
IIRC, the Tabasco Scorpion Sauce was a limited edition from the company store and sold out in minutes. It is probably available from a reseller for many times the original factory price.
We go through a lot of Franks Hot Sauce and Buffalo Sauce. I also use a lot of Sriracha and Cholula sauce as well. I’m not big on vinegar so Tabasco is okay but not one of my preferred sauces. I think I brought about 10 different hot sauces back from our first trip to New Orleans back in 2005. I remember liking Crystal but it’s been a while since I last had it. My wife occasional buys super hot sauces for me as gifts but almost all of them have been all heat with little appreciable flavor. Sent from my iPad using Tapatalk
Forgot to add. Not hot sauce but I love Wasabi. The more on sushi the better. Wasabi peas are great too. Wife put a can of Spicy Sriracha and Chili Garlic Peas in my stocking which is really good too. They have a nice sweetness along with the heat. Sent from my iPad using Tapatalk
If you wrap your ribs try 2T or more of this with Parkay margarine, apple jelly, and dust your ribs with more rub before you wrap. YOUR WELCOME!!!
Here is one I really like: Pain is Good, Garlic Habanero It is spicy, but not especially hot. Tons of flavor. I have given several jars as gifts, and each person has asked where to get it.