People ask me all the time if we actually eat our chili peppers. The answer is yes of coarse. Some are dried, frozen or ground. Others are stuffed or pickled. I like spice foods but my son is worst than me. His food is so spicy it gives me hick ups. Here are a few hot sauces and chili peppers we like.

A- DA BOMB Ground Zero : Pure habanero pepper enhanced with habanero infused flavour create a hot sauce measured at 234.000 Scoville units. So hot no one I know can eat this stuff. I use it to flavour my own hot sauces. For most people the tooth pick taste test is too much. Intense mental pain! One wiff and you know there is something dangerous about this hot sauce. This is not even their hottest version.

Ingredients: habanero, pineaaple juice, water, tomato paste, jerk spices, chipotle puree, water, salt, lemon juice.

B-Captain Bravo’s Habanero & Garlic: Garlic Gourmet Habanero Hot Sauce is elaborated with select habanero peppers and raw material of high quality, to create a 100% Home-Made sauce with an exceptional flavour for any kind of meal. You can combine with any kind of dishes for that spicy delicious touch for all the tastes. With the heat of the habanero and the goodness of the Olive oil, and yet soft on your palate Captain MyBravo Garlic brings you great flavour. Capitan Bravo Garlic Gourmet Habanero Hot Sauce is a healthy and tasty product you can rely on. Captain Bravo  Garlic Gourmet Habanero is the Hottest. To use with seafood, fish, shrimp, lobster, ceviche, calamar.

I love this hot sauce. The burning sensation is not insane, most who like hot sauces can eat this. I also like to use it to spice up any dish and sauce. 4$ in some store in Montreal’s Gay Town. I can’t find any in my town an well Montreal has it all.

Ingredients: habanero, garlic, water, olive oil, salt, pepper, sugar and a few other weird things.

C-Pain Is Good Batch #218 Louisiana Hot Sauce This Louisiana-style hot sauce combines habanero and cayenne peppers in a malt vinegar and tomato base with plenty of cajun seasonings, for a taste that’ll take you to the Bayou. Pain may hurt, but sometimes Pain is Good!

I had never had cajun food so I have nothing to compare with. The sauce is super hot but still eadible. Only for serious chili lovers. I thought the taste was slightly like anchovies but there isn’t any in it. One thing’s for sure, my sun is gobbling it down with anything ranging from hot dogs, spaghetti to steak. I’m surprised he hasn’t put any on his ice cream. Personnally I like to add a dollop of this hot sauce in marinades.

Ingredients: Water, habanero peppers, cayenne peppers, malt vinegar, worcestershire sauce, garlic powder, dark brown sugar, liquid smoke and spices.

What I Cook With

1- Bhut Jolokia, +1000000 SHU

2- Filius Blue,2 0000-30000 SHU

3- Bolivian Rainbow, 5000 to 3000 SHU

4- Calabrese Piccante, 5000 SHU

5- Black Cobra, 125000 to 200000 SHU

6- Black Prince, 30000-50000 SHU

7- Cayenne, 60000 SHU

8- Orange Habanero (Fresh frozen slices), 577000 SHU

I just placed them for a photo and put them back. By right eye lid has been burning for the last half hour while my lips have been ok since about 10 minutes. I did not eat any, I just touched them slightly. I’ll never learn. So no nose picking for me this afternoon.

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