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locally made,and great flavour, order some sometime
Mother of All Hot Sauces, 5oz.- Habanero, Hatari, Cayenne And Birds Eye Chili Peppers, Natural African Oleoresin, Molasses, Tomatoes, Vinegar, Lime Juice, Lemon Juice, Garlic, Herbs, And Spices

I'm well happy to see a chilli thread here - i like to break into a sweat as much as anyone - but its not all about finding the worlds hottest chilli - it just obscures all other flavours after a point -

Won't turn down a sample of Barons finest tho out of interest - !

(minimum) Encona Scotch Bonnet sauce, Garlic & Ginger is evident in EVERY meal I have.
Breakfast + (You can imagine what I must smell like!)

On the look-out for them Naga Morich grenades now!

I gotta say-

The best chili peppers I've ever had are pretty simple.

They come from a region in southern Italy called "Calabria".

Everyone's family makes their own, they have a few plants out back

They take fresh choppped or whole peppers and pickle them or under Oil or under Vinegar, either way they're amazing

Everyone becomes kind of attached to the sublety of their own house's and TBH, the old people are quite competitive about it.

in fact (these peppers are found everywhere in calabria, all restaurants etc) when an old couple is out to eat they bring their own little jar of their own peppers with them in their pocket, they won't eat the stuff on the table. (which is also homemade and amazing.

Here's the messed up part-

You can't buy this stuff! I can only get it when one of my friends is going down home and I ask them to tell their aunties and grandmas about me, they usually come back w a couple little jars for me.


This stuff is so special and so subtle. You make a mean indian curry w these badboys, nice mix of hotness vs sweetness.

Year I've definitely calmed down a little bit, I used to do chilli challenges with my mates as a teen. I love the way Thai food uses chillies, (chocolates) they have a higher note of heat (top end) and compliment all the other flavors so well.

its all about having spicy food scattered with small green chillies!!

Step Correct wrote:

Fuck yes.

relaks wrote:(these peppers are found everywhere in calabria, all restaurants etc) when an old couple is out to eat they bring their own little jar of their own peppers with them in their pocket, they won't eat the stuff on the table. (which is also homemade and amazing.

Here's the messed up part-

You can't buy this stuff! I can only get it when one of my friends is going down home and I ask them to tell their aunties and grandmas about me, they usually come back w a couple little jars for me.


This stuff is so special and so subtle. You make a mean indian curry w these badboys, nice mix of hotness vs sweetness.

Will look out for this when I go to Italy, wicked stuff"!!

Although that's kind of past culinary value and into hot for the sake of it.

Tried this, it lasted a week if that! Not toooo hot but really tasty!

Well, I'm always up for a vindaloo or faal, coz I have a hot taste.
scotch bonnets are way hotter than the sauces made of them.

all about the thai sweet chilli dippin sauce, buff as hell, i put it on me cheese & toast

tabasco, reggae reggae sauce (the one), jerk sauce and any pepper sauces are bare good also

dubluke wrote:all about the thai sweet chilli dippin sauce, buff as hell, i put it on me cheese & toast

its all about the thai sweet chilli sensations

EFA wrote:

Tried this, it lasted a week if that! Not toooo hot but really tasty!

was about to post this!
but mate this is on the upper end of my chilli sauce selection, i like flavour more than just complete fire. but seriously i thought this and the "Jonkanoo" one in the same range were BURNING

tbh dont think much of that cholula stuff apart from it can be good cooked into a tortilla or something, thought u usa guys were sposed to know your sauces

Encona chilli sauce is the bollocks. I wanna grow my own chilli's

ikeaboy wrote:Chillies can help prevent the onset of alzheimer's but only if you eat em.

so... having them hang about at my flat ain't gonna do me any good? i treat em real well... they ain't caged or nothing and i feed them every day!

Despite my taste for the hotness I've only ever ordered the "Hottest curry on the menu" once. This was a Pall from my then local house, got it home and knew there'd be trouble when I opened this fkin red curry with 4 massive chilli's on top!

Thats still the hottest thing I've ever eaten and I ate the lot! I had to eat one mouthful after another cos when I stopped, it hurt! I then proceeded to drink 2 Redstripe's in the naive hope that it would quell the burnage.

In fact since I cook and taste as I go along I may have created something hotter since. I love this dish...

http://uktv.co.uk/food/recipe/aid/513944

Was lucky enough to eat the real deal in The Gambia in March, out to everyone who knows about "Coconut Island"

Future Producer wrote:Encona chilli sauce is the bollocks. I wanna grow my own chilli's

yeah man, I've eaten so much of this recently. its hot but the right kinda hot, doesn't stop you from tasting the food but still makes you get a sweat on.

I've eaten too much of it and now am too used to the taste, I've ruined the flavour for myself so I need to find alternatives that I can eat between bottles so I can still have it now and again.