Chuck's Notes

This list is focused on the super hots, which is what I’m starting to get in to.

• Marie Sharp’s
  • Green Habanero & Nopal
    • Not that hot IMO, but really tasty. Great on eggs. One of the best green sauces I’ve had.
• Woodstock
  • Ghost Pepper
    • Slow burn. Not much burn immediately in the mouth, but it grows! Fruity.
• Melinda’s
  • Red Savina
    • Not as hot as the ghost pepper sauce, but much better flavor IMO. Best of the Melinda’s I’ve tried so far.
  • Naga Jolokia
    • Definitely hot, but not as much flavor as the Woodstock Ghost or the Melinda’s Red Savina. Lots of vinegar and salt notes.
  • Amarillo
    • Too much mustard flavor for me and not enough heat. I don’t like it.
  • Scotch Bonnet
    • Too watery and not enough heat, IMO. Vinegar dominates.
• El Yucateco
  • My two favorites are the Caribbean Habanero and the Kutbil-Ik XXXtra. Everything else I can mostly take or leave, with two exceptions:
    • The regular jalapeno sauce has good flavor, even if not enough heat
    • The Black Reserve is awful. Pure acrid smoke.
• Hell’s Kitchen Hot Sauce
  • Rockin’ Rasta
    • Scotch bonnet-based. Thick sauce with coconut, carrots, and garlic. Has some heat (not too much), but tons of flavor. Great on rice dishes.