bhut jolokia Archives - HotSauceDaily

Moe Mountain Hot Sauce Review

by Brian Meagher : 05/04/2015

Moe Mountain Ghost Pepper Hot Sauce

Moe Mountain Hot Sauce is a tomato based Ghost Pepper sauce from Martin Olsen, and his slogan is “it’s kinda hot”.

Let’s see if it really is.

It’s also one of the newest hot sauces to come to market. Made with a blend of natural ingredients like apple cider vinegar, cumin and cocoa powder, and coupled with the famous Bhut Jolokia Pepper (Ghost Pepper), Moe Mountain Hot Sauce brings its own unique flavor to the hot sauce world.

The Details

Ingredients: tomato puree (water, tomato sauce), apple cider vinegar, modified food starch, salt, cocoa powder, garlic, fresh lemon pulp, ghost peppers, spices (cumin).

Flavor: – Dark, spicy and just slightly hot. This is a kicked up Mexican style sauce with ghost pepper heat. Surprising.

Heat: – Just about in the middle… the heat burns off quickly leaving the rest of the flavors to linger. Wild n mild.

Texture and appearance: Thick and smooth. The dark color is flecked with bits of spices. Classic.

I would also like to point out that Moe Mountain Hot Sauce is packaged in a 5 ounce bottle (woozie) with a wide mouth. This makes it very easy to pour the sauce out.

On food

We tried Moe Mountain on tacos and pizza for this review.

It was delicious on pizza.

But it excelled on tacos. This is a fiery taco sauce that is thick and rich.

Final thoughts

This is a great entry-level Bhut Jolokia (Ghost Pepper) sauce.

Coupled with some spices that include cumin, it would also be great splashed onto a bowl of chili. Don’t forget the onions and cheddar cheese.

Overall Rating: – Big, bold and delicious! Versatile as a medium-thick sauce on all foods that can stand up to a big flavor. Winner.

You can order Moe Mountain Hot Sauce at http://www.moemountainhotsauce.com/

Tell Martin that Brian from HotSauceDaily sent you!

Disclaimer: We received this product courtesy of the manufacturer for review.

Desert Smoke BBQ Fiery Hot Sauces Review

by Brian Meagher : 03/05/2012

When Tony Morales of Desert Smoke BBQ contacted me about their new hot sauces, they already had a successful line-up of BBQ sauces well underway. I loved the fact that Tony and company started with a simple 3 pack of basic hot sauces – it makes for a nice review and a round-up of some classy sauces. Here’s their mission statement:

Desert Smoke BBQ is Committed to combining tangy Carolina BBQ Flavors with BIG, BOLD, Southwestern Spices to create the best Dry Rubs and DIPPIN’ – MOPPIN’ – BBQ Sauces around! Our products are crafted without additives or artificial preservatives using the finest all natural ingredients available. I am sure that your favorite dishes will come alive with a little DESERT SMOKE!

desert-smoke-fiery-hot-sauce-trio-bottles

Desert Smoke BBQ Fiery Hot Sauces Lineup

Big, BOLD flavor is what we do! Desert Smoke BBQ doesn’t follow the traditional product development model because we aren’t a traditional company. … many of you have heard rumblings of a new line of Hot sauces… Without further adieu I am happy to announce the launch of the following exciting new products…

That’s a huge statement from a small company that prides itself on ingredients. Let’s see if their hot sauces hold up as well.
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Volcanic Peppers LAVA Hot Scorpion BBQ Sauce Review

by Brian Meagher : 02/13/2012

During my recent trip to Zestfest, I was privileged to try a lot of new products from the 100+ vendors that attended the show in Irving, TX.

One of those vendors was Volcanic Peppers from Omaha, Nebraska. I had an opportunity to spend some time with Tim Bader, owner and creative genius behind the recipes, products, and spicy goodness at Volcanic Peppers.
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Angelfire Bhut Jolokia Buffalo Wing Sauce Review

by Brian Meagher : 08/15/2010

We love Crazy Uncle Jester’s sauces, and this Angelfire Bhut Jolokia Buffalo Wing Sauce didn’t disappoint. It combines the tang of a true buffalo wing sauce with a southern bayou flavor along with the heat of the Bhut Jolokia pepper.

Bright orange in color and of a medium thick consistency, this sauce first hits you with the zing of vinegar, then a hint of cayenne brings on the bayou flavor followed by the Bhut Jolokia heat at the end.

I thought it was not hot enough, considering that the Jolokia pepper is way up on the heat scale, but the pepper is listed last in the ingredients and so there is just a hint of its power and flavor. Marilyn loved it just as it is, and she thought the heat level was just right. That’s good for marketing and the masses, but I’d like it hotter.

Jeff Stevenson of Crazy Uncle Jester’s told me, “If you want to kick up the heat in the Angelfire Wing Sauce, add some of our Louisiana Firestorm (habaneros, serranos, jalapenos) for a bit of heat, or some of our Spontaneous Combustion (habs, serranos, jalapenos, capsicum) for a lot of heat.” Okay Jeff, next time I will try adding those for a hotter Angelfire.

We cooked some wings on the grill, seasoned only with kosher salt and fresh black pepper…

… then tossed them in the Angelfire sauce. With the oils and soy ingredients, there is no need to add butter – just use it straight out of the bottle (a large 14 ounces).

Ingredients: aged cayenne peppers, chiles, vinegar, soy oil, hydrogenated soy oil, soy lecithin, water, salt, garlic, natural flavor, spices, citric acid, bhut jolokia

Overall score: 3 out of 5

CrazyUncleJester.com

We had the pleasure of interviewing Crazy Uncle Jester’s Jeff Stevenson on Episode 006 of HotSauceWeekly – give it a listen!

Hot and Spicy on History Channel Modern Marvels

by Brian Meagher : 02/18/2010

This Press Release just came in from Bruce and Cindy Wilkens of CinChili.com:

MODERN MARVELS: HOT & SPICY ON THE HISTORY CHANNEL!

Tune into the History Channel, Thursday March 18th at 8 PM, Eastern Time; 7 PM Central. The Modern Marvels series, will be broadcasting a new episode, called Hot & Spicy.

Chili head alert!

It’s time to get hot and spicy. First we’ll take you to the home of sizzling Tabasco sauce–McIlhenny Company of Louisiana, and to McCormick in Baltimore, Maryland–the leading spice manufacturer in the world.

Then, head down south to see who likes it hot at the Southern Mississippi Chili Cook Off. At the Chile Pepper Institute, taste the rare “Bhut Jolokia,” the hottest Chile pepper in the world, and learn about the chemical substance capsaicin, which gives the “Bhut” and other popular peppers their tongue-burning heat.
At Sol Toro restaurant in Connecticut, owned by basketball great Michael Jordan, customers need to sign a waiver to dine on their sizzling dishes.
Go to the manufacturers of horseradish, wasabi and mustard to find out how their roots and seeds deliver their own distinctive blazing burn.
Using the same heat many savor, we”ll demonstrate the powerful punch of pepper spray as a weapon.
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