Johnny McLaughlin thought wise to pair orange marmalade with the harsh citrus-y flavor of the reaper chile peppers and the red habanero peppers. It’s got good pourability and decent clinginess to food.ģ out of 5. It’s a smooth, beautiful, almost opaque-like red liquid with pieces of seeds and tiny, splinter-like pieces of chile peppers floating about. The sauce falls clearly into “medium” territory when it comes to consistency, and is not too thin, and not too thick. Fervor packs a bright, pleasant, orange fragrance, with hints of sweet vinegar and faint tones of onion.ģ.5 out of 5. You must have the right combination of bright, ambient light in the room or outside to make these out without tilting the bottle back and forth a dozen times.ģ.5 out of 5. What knocks off points for me is the fact that in many lighting conditions you cannot read the sauce’s description text or the ingredients list very clearly. I love the gold foil look of the label, with the faint background appearance of their trademark “skull angels” worshiping the chile pepper in the background. The HBD logo and the name of sauce are crisp and easy to read. So let’s get burnin’! Heartbreaking Dawns’ Fervor Reaper Chile Hot SauceĪpple Cider Vinegar, Orange Marmalade, Reaper Chile Peppers, Water, Red Habanero Peppers, Strawberries, Carrots, Honey, Onions, Gluten Free Soy Sauce, Salt, Garlic, Natural Gum, Ginger, Corianderģ out of 5. I will then crown one of them the sultan of sauce when it comes to employing the super-hot Carolina Reaper. Then, I will perform a battery of culinary tests and see how these three stack up against each other with meals. What I will do in this extended review of first go over each sauce individually, and look at the ingredients, the bottle label, the texture and appearance, the aroma, and the initial tastes of each hot sauce. The Reaper-filled offerings I will cover from these gentlemen are as follows: Heartbreaking Dawns’ Fervor Reaper Chile Hot Sauce, High River Sauces’ Foo Foo Mama Choo Smokin’ Ed’s Carolina Reaper Sauce, and Born to Hula’s Reaper of Sorrow Carolina Reaper Sauce. So I looked to a trio of proven fiery foods flavor master masters who have developed a Carolina Reaper-based hot sauce within the past year – Johnny McLaughlin of Heartbreaking Dawns, Steve Seabury of High River Sauces, and Ed Bucholtz of Born to Hula Sauces – to see if it can be done, and done well. I ask, what can you do to utilize the taste of the Carolina Reaper chile pepper in a cohesive flavor harmonization? Can you sculpt a product formula that isn’t a copycat of 500 other sauces that have come before it? Can it “wow” my taste buds in addition to “burning” them? What I am personally interested in is the flavor instead of pure fire. Additionally, many of these folks are looking mainly to quickly capitalize on the world’s hottest pepper craze and will do a less-than-stellar job at creating a good product, and focus on the heat of the sauce. It’s expected that sauce makers will scramble to concoct a condiment containing the Carolina Reaper pepper and whether or not the Reaper is a main ingredient or only available in trace amounts within the actual product, you can count on these companies veritably featuring the pepper as a headliner attraction on the bottle’s label. Of course, unless you’ve been living under a rock the past year, you’ll know that the current record holder chile is Smokin’ Ed’s Carolina Reaper, with an average of 1,569,383 Scoville Heat Units and measured peak levels of over 2,200,000 SHU. Whenever there is a new king resting atop the “World’s Hottest Chile Pepper” throne, you can bet that there will – for better or worse – be hoards of hot sauces that flood the market that contain that particular capsicum.
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