The World's Hottest Hot Sauces


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apols if the pictures do not come up.

wondering if anyone tried any of these? always have plenty of hot sauces at home and grow a range of chillies. but i'll confess to a limit. 

 

The World's Hottest Hot Sauces

December 20, 2019

 

By

 

Taylor Rock

Proceed with caution

For those who are fans of fiery food, hot sauce is an indispensable condiment. Beyond the mild kick of Tabasco, Frank’s and Cholula lies a huge ecosystem of intensely spicy hot sauces and their fiercely devoted fans, known as chiliheads. If you fall into that group, this list is for you, because these are the world’s hottest hot sauces. 

Methodology

iStock.com/YelenaYemchuk

To find the hottest hot sauces on the face of the earth, we searched hot sauce shops and wholesalers, then looked at how spicy each bottle was in Scoville units, the standard unit for spiciness. A jalapeño, for example, ranges from 2,500 to 8,000 Scoville units, and habaneros generally range from 100,000 to 350,000. The following list highlights products made from peppers at least 125 times hotter than a jalapeño, ranked from hot to hottest.

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#20 The Ghost: 1 million Scoville units

Courtesy of Melinda’s

Melinda’s The Ghost has something sweet to it — carrots, papaya, lime and passion fruit — but the bhut jolokia chile (or ghost pepper) has a brutal bite. At 1 million Scoville units, this slightly tangy hot sauce brings the heat. One Amazon reviewer thinks it hasn’t quite reached the “melt your face” threshold but says it’s great with eggs and chili.

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#19 Jolokia: 1 million Scoville units

Courtesy of CaJohn’s

The heat in CaJohn’s Jolokia also comes from the blazing hot bhut jolokia chile, which hails from Assam, India. It’s one of the hottest peppers in the world, bringing this sauce to a scorching 1 million Scoville units. The only other ingredient is vinegar. This is as close as you’ll get to the ghost pepper without acquiring the real deal.

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#18 Blair’s Ultra Death Sauce: 1.1 million Scoville units

Courtesy of Blair’s

Blair’s Ultra Death Sauce uses ingredients 900 times hotter than a jalapeño. The 5-ounce bottle contains habanero, cayenne, serrano and ghost peppers, plus salt, vinegar, corn starch, garlic and spices. The makers warn that it should be used sparingly and should not be consumed unless diluted.

 

#17 The Rapture: 1.2 million Scoville units

iStock.com/anutr tosirikul

The Rapture is coming in hot — at 1.2 million Scoville units, to be exact. This devilish sauce features 66.6% peppers — Trinidad scorpion (16 per bottle), ghost and habanero — and is “known to bring a grown man to tears,” according to the brand, Torchbearer. Carrots, mandarin oranges, tomatoes, vinegar, vegetable oil, garlic, sugar and spices round out this recipe. It says “deadly” on the label, so … be safe.

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#16 Scorpion Death March: 1.3 million Scoville units

Courtesy of Crazy Uncle Jester’s

Crazy Uncle Jester’s knows a thing or two about flaming hot sauce. One of the company’s spiciest offerings, Scorpion Death March, packs 1.3 million Scoville units. The all-natural, slightly sweet, insanely hot condiment is made from Trinidad scorpion chiles, apple cider vinegar, salt, garlic, onion, light agave syrup, dehydrated fruits and vegetables and a special blend of spices.

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#15 Reapercussion: 1.5 million Scoville units

iStock.com/flashgun

Heartbreaking Dawn’s Reapercussion is a bottle of pure 7 pot primo — a rare Louisiana-bred cross between Naga Morich and Trinidad 7 pot peppers — with Trinidad scorpion peppers and a touch of apple cider vinegar, garlic, lime and agave. Primo and scorpion, two of the world’s hottest peppers, average 1.5 million and 1.2 million Scoville units, respectively. Use sparingly in chilisoup and on tacos.

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#14 Hydra 7-Pot Primo: 1.5 million Scoville units

Courtesy of CaJohn’s

The only chile used in this sauce by CaJohn’s is the 7 pot primo. It is extremely hot, measuring in at nearly 1.5 million Scoville units. All you need is a few drops to add flavor (and heat) to soup, chili, burritos and more.

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#13 Stinger Scorpion Pepper Sauce: 2 million Scoville units

Courtesy of Pepper Palace

Pepper Palace named this hot sauce after the scorpion because, at 2 million Scoville units, it stings. Underneath the burn, you’ll find sweet tones courtesy of fresh carrots, onions and lime juice, and savory garlic.

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#12 The Last Dab XXX: 2 million Scoville units

Courtesy of Heatonist

The Last Dab XXX is the hottest sauce on First We Feast’s web series “Hot Ones,” hosted by Sean Evans, who interviews celebrities while they eat increasingly spicy chicken wings. This lethal condiment has a rating of more than 2 million Scoville units due to three different strains of Smokin’ Ed Currie’s hybrid pepper X. The recipe also features distilled vinegar, ginger, turmeric, coriander, cumin and dry mustard. If you’re not used to this level of heat, take it easy. If you are, try it out on German sausage, says one Amazon reviewer.

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#11 Wicked Reaper: 2.2 million Scoville units

iStock.com/mrsixinthemix

This sauce is made from the Carolina Reaper and, at 2.2 million Scoville units, it is severely hot. According to the label, the fiery burn lasts more than five minutes. One Amazon customer said it has a decent amount of heat and tastes great like a “tropical day at the beach in South Florida” with “a mojito in hand, just relaxing when the euphoria kicks in.” On the contrary, another said he tried one drop on a tortilla chip and “OH MY GOD! VERY VERY HOT… hottest thing I’ve ever eaten… took a good 20 to 30 minutes to recover.” When you purchase this bottle off Amazon, you get six whole dried Carolina Reaper peppers too, so good luck.

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#10 Reaper Squeezins: 2.2 million Scoville units

Courtesy of Reaper Squeezins

PuckerButt Pepper Company is home to the world’s hottest pepper, the Carolina reaper, created by Smokin’ Ed Currie. The brand’s spiciest and “most dangerous” sauce, Reaper Squeezins, is 92% Carolina reaper peppers, plus vinegar. It’s painfully hot with “amazing heat and incredible taste,” according to one reviewer.

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#9 LD50 Hot Sauce: 3 million Scoville units

Courtesy of Pepper Palace

Pepper Palace's LD50 uses four of the hottest peppers in the world — habanero, scorpion, reaper and ghost — plus extract. It’s piping hot. In fact, the name is an homage to the median lethal dose required to kill half the test population, which is, in this case, your taste buds.

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#8 The Hottest Sauce in the Universe 2nd Dimension: 3.5 million Scoville units

Courtesy of Pepper Palace

While it’s not quite the hottest sauce in the universe, it’s fairly close. The people at Pepper Palace make each batch with 40 pounds of ghost peppers, clocking in at 3.5 million Scoville units. That’s 700 times spicier than regular Tabasco.

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#7 Z Nothing Beyond Extremely Hot Sauce: 4 million Scoville units

Courtesy of CaJohn’s

This lovely concoction, ominously dubbed Nothing Beyond, starts with papaya, guava, pineapple, banana and passion fruit, and is then kicked up about 4 million notches by the addition of habaneros and pure capsaicin extract. One Amazon reviewer says it’s “extremely hot with a very small amount on the tongue, face and hands tingling and partially numb, inner ear also slightly tingling, amazing endorphin rush.”

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#6 Meet Your Maker Retribution Sauce: 5 million Scoville units

Courtesy of Heavenly Heat

Heavenly Heat makes Meet Your Maker Retribution Sauce with a blend of 5 million-Scoville-unit ghost pepper extract, fresh ghost peppers and dried ground ghost peppers. Hauntingly enough, it even comes in a coffin-shaped box. Use sparingly, as just three drops will add a huge dose of heat to eight quarts of chili. Don’t be like this person on Reddit, who put three drops on one taco, making it the “single spiciest mistake of my life” even though they will “probably do it again, for science and stuff.”

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#5 The End Hot Sauce: 6 million Scoville units

Courtesy of Pepper Palace

Well, if the name of this one doesn’t terrify you, perhaps the product description will: “The searing pain felt across your tongue brings tears to your eyes. You cry out for water. The panic sets in. How do I make it stop?!? Why did I do that? I should have listened to the warnings! You swear never again! 5 minutes, 10 minutes, 30 minutes later… The End hasn’t ended. (The End still isn’t here.) R.I.P. My taste buds.” Those brave enough to try this Pepper Palace creation can post their reaction to social media using the hashtag #WallOfFlame for a chance to win $250. It includes vinegar, habanero peppers, Carolina reaper peppers, extract, salt and xanthan gum.

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#4 BumbleF***ed Hot Sauce: 6 million Scoville units

Courtesy of Bumblefoot

This hot sauce was created by a former guitarist for Guns and Roses, Ron “Bumblefoot” Thal, who has an adoration for molten lava-type spice and the rush associated with it. BumbleF***ed has notes of ginger, tropical fruit and ginseng. It even has caffeine. The nuclear-level flavor is led by habanero peppers and capsicum, measuring in at 6 million Scoville.

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#3 Get Bitten Black Mamba Six Hot Sauce: 6 million Scoville units

Courtesy of CaJohn’s

This looks like barbecue sauce, but we can promise you it’s much hotter. CaJohn’s Get Bitten Black Mamba Six is made with chocolate habaneros, which aren’t actually chocolate-flavored and average 425,000 Scoville units. The real heat comes from 6million-Scoville-unit capsaicin extract. The mission? Pain with a never-ending wave of venomous fire. One brave Amazon reviewer says he uses it on breakfast and “if you’re tired in the morning, you won’t be after eating this stuff.”

 

The Strangest Fact About Every State

#2 The Source Hot Sauce: 7.1 million Scoville units

LM Photos/Shutterstock

At 7.1 million Scoville, The Source is to be used as a food additive only. It should not be eaten straight under any circumstances. When you don’t have any real chilis on hand, one drop of this stuff will bring extreme flavor and heat. It’s 1,000 times hotter than a jalapeño, and could land you a visit to the hospital if not used properly. One man said it was so hot he could feel his heartbeat in his tongue, and another called it “death paste.”

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#1 Mad Dog 357 No. 9 Plutonium: 9 million Scoville units

JGA/Shutterstock

This hot sauce, currently the hottest available hot sauce on the market, features 60% pure capsicum, which is the purest, hottest, most concentrated pepper extract currently available; essentially, it’s just pure, unadulterated heat. It is 9 million Scoville units. The warning on the side says not to consume this product directly, and to use it as a food additive only. There’s also a disclaimer on the back that says you’re not to sue the company should you experience bodily harm. This blazing hot sauce was inspired by plutonium after all — a radioactive and highly explosive element crucial to atomic bombs. Now that’s hot. Can’t stand the heat?

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I used to be in to the super hots, but as someone with irish/english/russian roots, this amount of capsicum wreaked utter havoc on my stomach and intestines. My Spanish wife can do it all day without any subsequent day repercussions. It got to the point that i was drinking metamucil 3 times a day just to make the pain more bareable. It also caused major hemroids... (TMI?) There is addictive properties to this level of heat.

I finally got over it. The hottest i go now is scotch bonnet/habaneros. F that noise. 

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Can't believe Dave didn't make the list. He was a pioneer.

The original Dave's Insanity Sauce premiered around 1993 and was one of the first sauces to be made directly from capsaicin extract, allowing it to be exponentially hotter than the hottest habanero-pepper sauces of the day. It was rated at 180,000 Scoville units, compared with 2,500-5,000 fo Tabasco Sauce.

Dave's Ultimate Insanity Hot Sauce was even hotter than the legendary original Dave's Insanity Sauce. Dave's Ultimate Insanity took the heat level up to 250,000 SHU, made with Red Habanero Peppers, hot pepper extract, and red chiles.

I guess he lost his game  or retired or I am sure he'd be a contender.

Feeling sorry for the man losing his crown and especially for anyone that indulges of any of the above....

We were hot sauce connoisseurs/collectors back in the day. These all seem to lean toward nuclear strength. Note all say to use sparingly, .e.g  as an additive of 1 drop to 5 gallons of chili.

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  • 2 months later...
  • 1 month later...

Some of the sauces in the list look insane. The first on the list (Melinda's Ghost Pepper Sauce) doesn't seem that hot, I have it with eggs and tortillas often.

I make a hot sauce with very juicy mangoes, habaneros and ghost peppers, and a few spices, most find it way too hot, but I like it with soft scrambled eggs, chicken or white fish. Can pick out most flavors in the various sauces, but some are just hot and not very flavorful. 

Don't know up how hot I could go yet, I have a good tolerance for heat. I've taken small bites of ghost peppers when cooking, very hot, but add a very distinct flavor.          

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  • 3 weeks later...
On 5/2/2020 at 2:00 PM, Homer said:

Pain is not a flavour.

Yes, 100% agree.   Chilli's have such a breadth of interesting flavour, and instead of enjoying that, Idiots make, and idiots buy these potentially dangerous sauces.  I can only imagine that amount of half decent food, and anus's that have been ruined by these novelty condiments.

I do like hot food, a like the flavour, I like the endorphins,    but pain, lack of flavour, potential hospitalisation.....no thanks......i'll leave that to teenagers who live on energy drinks and skunk. 

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I generally grow my own peppers in summer and make some into sauces while dehydrating or smoking/dehydrating the bulk to bag them for future use.

I grow super hots and regular hots. Ghost, Reapers, Scorpions, 7 Pots, Scotch bonnets, habaneros, etc.

This year I am concentrating on Naga Morich and Naga Vipers as they take 90 days rather than the exceedingly long 120 days of many super hots.

All that being said, I usually have an ol reliable bottle of Sriracha rooster sauce in the fridge. Love that stuff.

 

 

 

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I grow Fataliis some years. My brother has a 5 or so year old pepper plant. Make sauce every year with them. They're hot but not hot enough to ruin a dish. Growing red scotch bonnets this year. Picked my first today, should be enough for a few bottles. 

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