FIRST WE FEAST participates in various affiliate marketing programs, which means FIRST WE FEAST gets paid commissions on purchases made through our links to retailer sites. HOT ONES For every question that they field from host Sean Evans, guests must join him in eating a progressively spicy chicken wing. Sold in a hand-crafted wood coffin, Meet Your Maker has a base of fresh, pureed ghost peppers and a 5-million Scoville ghost pepper extract blended with dried ground ghost peppers, then combined together. Check out ComplexCon, a festival and exhibition on Nov. 5-6, 2016 in Long Beach, Calif., featuring performances, panels, and more. While many of the top hot sauce-mongers have a variety of sauces that could qualify, we’ve only included the single hottest, regular-released offering per company. In the brief but eventful history of Hot Ones—the show with hot questions and even hotter wings—host Sean Evans has stared down DJ Khaled and eaten the world’s hottest pepper without so much as flinching. Want to experience Complex IRL? Proclaiming itself the “THE HOTTEST NATURAL SAUCE IN THE WORLD!! Peppers used: Ghost peppers. The widespread interest has also primed us for a certain type of chilehead with the courage to sign a legal disclaimer before entering the "XXX Hot" category of hot-sauce tasting. Buy it here. UPDATE: The first batch of The Last Dab is sold out but a new batch will release on Heatonist.com at 11am on Thursday, September 21, and pre-orders will be available. Peppers used: Habaneros. The sauce delivers real flavor through the heat thanks to a unique blend of mustard, ginger root, coriander and turmeric. (For perspective, a humble jalapeño is around 10,000 Scoville units.) We kid, because Bumblef**ked is one of the most f**ked-up hot sauces around. The man behind Crazy Uncle Jester's is actually named Jeffrey E. “Black Bull” Stevenson, a member of The Shawnee Nation who is the purveyor of this certified Native American-owned Minority Business Enterprise. That’s why they’re often packaged with a medicine dropper—to be applied a mere dash at a time—simply meant to add heat without flavor. In fact, an entire bushel of habanero peppers is crammed into every bottle. 2020 Complex Media, Inc. All Rights Reserved. The bottle comes with a bullet attached to the neck, and you can decide the implications of that. Case in point: their Guinness World Records-certified 16 Million Reserve bottling with, yes, 16 million Scoville units and a warning for it to not “even (be) opened without using extreme caution.” Unfortunately, that sauce and many others from Blair’s “Reserve” series are highly limited (under 1000 bottles ever made), and of course 100% extract too (16 Million is made with pure Capsaicin crystal). (Its legendary inventor, John Hard, was once a—no kidding—fire protection engineer.) Blair’s is clearly the clubhouse leader in punching through the clouds and attaining absolutely insane Scoville numbers. So what’s the point of a hot sauce if we’re not getting some flavor with the burn? (If anything, many folks get a kerosene or metallic note from extract, due to the solvents used in the extraction process). As more product enters the market, one way to differentiate yourself from the rest of the pack is by ratcheting up the, sometimes hover in the seven- or eight-digit range. © Peppers used: Ghost, aged red. (For perspective, a humble jalapeño is around 10,000 Scoville units.) Chaimberg and many other experts believe most of those are food additives at best. But while these "warnings" only seem to encourage more and more YouTube dares, hot-sauce wasn’t always a game of one-upmanship. Note: if you go to Henry's website you'll see Carolina Reaper (and all their other sauces) listed as "limited edition." The Last Dab retails for $20 exclusively on Heatonist. Made with aged red peppers and forty pounds of ghost peppers in every batch (and, of course, a chili extract), one reviewer notes: “Definitely not for the folks who think taco bell hot sauce is hot (sic).” Still, maybe Pepper Palace should consider adding a little more extract, or renaming this bad boy “(Almost the) Hottest Sauce in the Universe.” Buy it here. FIRST WE FEAST participates in various affiliate marketing programs, which means FIRST WE FEAST gets paid commissions on purchases made through our links to retailer sites. Buy it here. Pepper X is twice as hot as Smokin Ed’s Carolina Reaper, the current Guinness World Record holder for “The Hottest Pepper in the … !” (yes, all caps, obvi), this offering is made with ghost, habanero, and a good 66.6% Trinidad scorpion peppers, around 16 of those suckers per bottle. But CaJohns’ most potent offering costs a mere Andrew Jackson, and it’s available online at all times for you to order. Below, are the hottest hot sauces—in descending order—that aren’t 100% extract, and ones that you can actually purchase today. “It was also a lot of fun to play with the flavors and make a super-hot sauce that actually tastes great!”. Peppers used: Ghost, habanero, Trinidad scorpio. The 10 Hottest Hot Sauces You Can Buy Now. The sauce delivers real flavor through the heat thanks to a unique blend of mustard, ginger root, coriander and turmeric. 1. Scale arms race—a chile pepper blitzkrieg that can feel more like a death march than a road to enlightenment, as companies vying to outmaneuver their competitors keep pushing the heat levels to the extreme outer-reaches. But it’s still damn hot. Scoville units: 3.5 million NOTE: in some cases Scoville units are estimates. PuckerButt Pepper Company Reaper Squeezins. Not everyone considers those things “sauces” though, as they can only occur courtesy of extracts, the. Buy it here. Buy it here. Centuries later, companies like Tabasco and Huy Fong's (Sriracha) broke through the mainstream, setting the stage for a global interest in hot sauce. He adds, “It's what pepper spray is made from.”. Scoville units: ~2.2 million FIRST WE FEAST participates in various affiliate marketing programs, which means FIRST WE FEAST gets paid commissions on purchases made through our links to retailer sites. Its punch comes from the diabolical “Pepper X,” developed by Ed Currie almost a decade ago, with The Last Dab being its first use in a production sauce. No surprise, Henry’s sauces use 100% homegrown peppers (with just a hint of salt and vinegar), and are usually based around one single pepper varietal, like Carolina Reaper, their most extreme offering. Our editorial content is not influenced by any commissions we receive. He’s the world’s first hot sauce sommelier and owner of Heatonist, a hot sauce specialty store in Brooklyn that carries First We Feast's Hot Ones blend. FIRST WE FEAST participates in various affiliate marketing programs, which means FIRST WE FEAST gets paid commissions on purchases made through our links to retailer sites. Our editorial content is not influenced by any commissions we receive. Scoville units: ~1 million Buy it here. Cheesy Cheetos® Turkey Parm. Serves: 4-6 people Ingredients: 2 Twenty-four Ounce Jars of Your Favorite Red Sauce Peppers used: Habanero, cayenne, serrano, joloki. As more product enters the market, one way to differentiate yourself from the rest of the pack is by ratcheting up the Scovilles in novelty bottles—seemingly lethal formulas that sometimes hover in the seven- or eight-digit range. That’s a whole lot faster than baking a turkey, and much, much cheesier! If you're a fan of Hot Ones and have wondered how you'd fair against the show's hottest sauce, The Last Dab, now's your time to find out.

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