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Hot Sauce News: April 30, 2019

Hottest chickens, conquering the Carolina Reaper, Tabasco dry mixes and more…

Welcome back to another edition of Hot Sauce News, the best in spicy, saucy and peppery news! Each Tuesday we reveal the best headlines from around the hot sauce world. If you enjoy yourself, be sure to subscribe to our newsletter.

Big Boss Spicy Fried Chicken [Chicago, IL]

A few weeks ago we shared our own recipe for a quick hot chicken and this week we’re featuring a Nashville-inspired hot chicken available in Chicago. The Spicy Fried chicken from Big Boss uses a “blend of seven chiles — including ghost pepper, jalapeno and bell pepper — and comes in five heat levels.” Those heat levels are Crispy fried (mild), Medium (feel the burn), Hot (burning hot), X hot (warning hot), and Big boss hot (extremely hot). The sandwich form comes as a big slab of chicken two to three times the bun size and sides include curry puffs and curly fries. This is a hot chicken definitely worth checking out if you’re in the Chicago area.

Spicy Beers Making a Push

Chile Beer, because why not make drinks spicy too? Bloomberg reviews some of the latest spicy beers to hit the market and discusses the trend of brewers experimenting even more with chiles in their beers. We feel like a little spice is okay, especially in the stouts and more chocolaty beers, but you can get right out of here with the Ballast Point Habanero Sculpin and the Elevator Brewing Ghost Scorpion beers. If any spice exists, it should be light and add to the flavor. Drawing a hard line here. Make it subtle.

Spiciest Dish in Columbus – Atlas Tavern Reaper Sauces

This past week we traveled to Atlas Tavern in Polaris, OH to partake in their spicy Reaper sauces. We’d seen posts about it on Reddit and figured we’d give it a try. We were definitely not disappointed and it now sits on the top of our Spiciest Dish in Columbus page.

Fuego Spice Co’s Labels Add Layer of Sophistication

Pretty cool feature on how one brand agency took Fuego’s original hot sauce labels and made them fancier. We love seeing processes like this, so going from point A to point B with the bottles for their Riza and Zana sauces gives you a peek behind the curtain of brand and logo design.

Heat Taking a Backseat to Flavor

With new super hot hybrids coming out every growing season, the allure for the super hot flavors seems to be dwindling a bit (kind of). Don’t get us wrong, we’re still 100% on the spicy train, but a post from Bake Mag has us splitting our recipes into fiery and flavorful. This hybridization is allowing creators to access different flavor profiles with different levels of heat for all sorts of dishes. One of the biggest trends is sweet and spicy. Said of the peppers “Pairing them with dairy is very common as it takes the sting out of the pepper and gives consumers a more nuanced flavor experience.” What’s your favorite flavorful fiery combo?

Tabasco Testing Dry Mixes

In the Philippines, Tabasco is no longer just a sauce. Creators have taken the classic sauce and turned it into a series of dry mixes, including: “Crushed Red Pepper, Dry Red Flavoring, and Original Red Spray Dry Flavoring.” For now, the dry mixes are only for industrial use and are not available in any stores, but as we saw last week, there is a potential market for dry sauce mixes.

Recipe of the Week: Farty Hard – Carolina Reaper Hot Sauce

Inspired by Andrew W.K., the unapologetic, punch you in the face and party harder musician, this Reaper sauce is about as approachable as Reaper sauces get. Heavy on color, with juuuust enough smokiness from the chipotle peppers, this is a great sauce to try out at home.

Feature: Conquering The Carolina Reaper Requires Self-Deceit, Milk, And A Lot Of Barf

This was a fun feature from Deadspin that took place at the NYC Hot Sauce Expo. Giri Nathan takes you through the highs and lows of eating a Carolina Reaper as well as the after effects and the mental trauma it can induce. We can still say we’ve never eaten and probably will never eat a full Carolina Reaper. We’re crazy, but we’re not insane.

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