Hot Sauce

fermented pepper hot sauce

Fermented Pepper Hot Sauce Will Knock Your Socks Off

Fermented Pepper Hot Sauce Will Knock Your Socks Off

fermented pepper hot sauce

Fermentation of hot sauce is a simple process done at home. At Jar Kitchen, we’re huge fans of hot sauce, any and all kinds. In this post we cover everything you need to know to make your own fermented pepper hot sauce.

Adding a quarter onion or substituting bell peppers for a few jalapenos and serrano could help tone down the heat while maintaining the fermented taste. Naturally, other peppers can be used instead of jalapenos, although thin peppers may require the addition of another pepper to have enough sugars for microbial digestion.

Feel free to fiddle about with it, whatever you like.

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Making Fermented Hot Sauce? Follow These Steps

Step 1: Pick Your Style

To make your fermented pepper hot sauce, you’ll need to make many subtle decisions regarding what ingredients you use, how they’re prepared, and how they affect the final product. As a result, it’s a good idea to have a general notion of what kind of hot sauce you want to make before you get started. Consider the following broad categories:

  • Louisiana-Style Fermented Sauces
  • Mexican-Style Sauces
  • Thick Commercial-Style Sauces
  • Fermented Serrano Hot Sauce
  • Other Styles: To cap it all off, you have access to an almost infinite variety of sauces that aren’t necessarily associated with a particular brand or category. Hot pepper mashes and pastes, such as gochujang, yuzu kosho, and doubanjiang, are examples of broken hot sauces that might be chunky or not emulsified.

Step 2: You should select from a variety of Chili Peppers.

As far as flavor and texture are concerned, your choice of peppers will have a significant impact.

Consider Fermented Serrano Hot Sauce

Serrano peppers in our opinion make a great fermented hot sauce. Their unique flavor, amazing texture and the taste sensation afforded by the fermentation process make it a GREAT condiment.

fermented serrano hot sauce

No matter which way you go, the more deliberate approach is preferable on occasion.

Fermented Habanero Hot Sauce Recipe

If you’re looking for a fermented habanero hot sauce recipe, check out our popular post on Fermented Habanero Hot Sauce.

Fresh Peppers Versus Dry Peppers for Fermented Hot Sauce

To begin, select fresh peppers with the most significant microbial potential. Find peppers that haven’t been treated with pesticides, waxed, or irradiated, all of which inhibit the growth of lactic acid bacteria.

Regardless of the type of peppers you choose, the most important thing is to taste them. Tasting helps you assess various factors and hints about the sauce’s future processing. Fresh peppers come in multiple flavors, textures, and heat levels. Listed below are a few elementary, yet crucial, considerations:

Spice Level of Fermented Pepper Hot Sauce

The heat of a chili pepper is one of the first things you need to know. Cayenne and Thai bird chilies are among the spiciest. Making a sauce comprised of hotter peppers like the Carolina Reaper will certainly be intolerable unless you’re a masochist. Cooking with hot peppers isn’t for the faint-hearted. Choosing a lesser chili pepper will give you a hot sauce with a more pure chile pepper flavor.

Thick or Thin Skin

The skin’s thickness is the primary concern you’ll notice about a chili pepper when you open it. Chilies like habanero, Fresno, and jalapeo are easy to chew because of their thin walls. It can be challenging to mix the hard outer peel of some peppers, such as cayenne or Anaheim chilies, and the result will be an unpleasant final texture. Smoother sauces made with thin-skinned peppers require less blending, and chunkier, broken-style hot sauces also benefit from their use. It’s possible to achieve a similar texture by peeling, straining, or pulverizing thick-skinned peppers.

Thick or Thin Wall

The pepper wall is the percentage of meat to membrane and seeds. Jalapeno chilies have thick walls and a lot of water. Without adding liquid, thick-walled peppers tend to be juicy and watery when chopped or blended.

Seeds and Membrane

Chili peppers bear either seeds or pithy white membranes, depending on the kind. On the other hand, the sources do not contribute to the pepper’s smoky flavor. However, Chile seeds can be unpleasant and abrasive when used in enormous amounts. White pithy peppers can make a sauce bitter. Remove the seeds and pith from the fruit before fermentation to eliminate the bitterness. If this is not the case, you can remove part of the seedy grain by draining the sauce after being prepared.

Actual Flavor of Fermented Hot Sauce Peppers

It’s important to distinguish the pepper’s genuine flavor from its spiciness, which brings us bitterness. Unripe peppers have a more harsh and grassy flavor than ripe peppers. Ripe peppers that are orange, red, or yellow tend to taste sweeter and more fruity than green or brown. Most people assume that chile peppers are all heat, but chile peppers can have a distinct flavor and aroma like any other fruit.

Step 3: Get them Ready

You’ve picked your peppers, whether it’s just one variety or a mix of many. Preparation and processing follow. Peppers should be rinsed and dried at the very least to remove any wax or dirt that may have remained on them. Removing woody stems is the next step, as they have a terrible taste and feel (at best, they’re bitter). Peel and de-seed the peppers with a vegetable peeler or paring knife if they are unusually thick-skinned or seedy.

Step 4: It’s time to look at a few backup players

In making fermented hot sauce, additional ingredients are added during the first stage of fermentation. You can include vegetables and aromatics such as carrots, beets, garlic, and onions, and sweet fruits like berries. In many cases, these additives are used to counterbalance the sauce’s heat and flavor.

Step 5: Pack and Ferment

Using a food-safe plastic or glass container with a tight-fitting lid is ideal. Wide containers are often less feasible because of the higher surface area exposed to the air at the top.

Simply dumping the salt brine into the vessel completes the process. It’s best to avoid air pockets by compressing the mash thoroughly inside the jar. Less oxygen at the beginning of fermentation means better and more efficient fermentation. Make sure there’s room for your head in the pot too. During fermentation, the mash rises to the top of the container.

Read more about the Lacto Fermentation Process

Step 6: Monitor and Wait

You’ve got it all worked out. An airlock has been used to keep the contents of your jar secure. Only wait for the microorganisms to do their job, and you’ll be done. However, how can you ensure that your fermentation is a success? Some things to keep an eye out for are:


There’s a lot written about the “optimal” fermentation temperature. In reality, most individuals prefer the temperature of their kitchen countertop.

When Will the Fermented Pepper Hot Sauce Be Ready?

Fermentation takes 7-14 days on average to complete. It happens faster at higher temperatures. Finally, there are two dependable ways to assess if the ferment is edible. First, use pH strips or a pH meter to check pH. According to the FDA, an acidified food’s natural pH should be 4.6 or lower. A pH of 4.2 or lower is considered safe by most commercial hot sauce makers. Experts say a pH 3.4 or lower is the preferred pH for shelf-stable homemade sauces.

You can also taste your ferment for acidity. Every day for a week, open the jar and try a little bit of everything. “As long as it’s acidic,” Shockey says. “My palette has never erred. Sourness and acidity are common outcomes of fermentations. No need to worry about it.”

Step 7: Post-Fermentation Processing

You’re almost there. Step-by-step instructions have been followed, and the pH of your peppers has been maintained at or below 4.0. Surely we can throw everything in the blender and be done with it? There’s more to it than meets the eye.

Before blending, it’s a good idea to remove some or all of the brine from the peppers you’ve fermented. To avoid this, you may end up with a watery or thin hot sauce that lacks flavor. All that is needed to make a basic hot sauce is a small amount of brine mixed with fermented peppers (and anything else you might have added to the mix at the beginning). Depending on the amount of brine and the degree of blending, these sauces can have a range of textures, from coarse and runny to smooth and thick.

making fermented hot sauce

Step 8: Flavors to Add to Fermented Pepper Hot Sauce

Seasonings and consistency-adjustment additives are the two most common types of additives. When added to the mix, these additives are intended to enhance flavor or texture.


Salt is a natural seasoning. Adding salt to a hot sauce often brings out the underlying tastes, especially when fermenting at low salt concentrations.

Vinegar is another possibility. Its acetic acid content, which is harsher and more intense than lactic acid, gives it a more substantial, more intense acidity. While LAB fermentation adds funk and depth, a little bottled vinegar can enhance the natural edge. Finally, adding vinegar lowers the sauce’s pH (to 3.4), improving shelf stability.

Seasonings such as soy sauce, miso, or fish sauce are more upscale options. Salt and a spicy complexity are added to the sauce using these components; they can also be highly potent, so take caution.

Step 9: Storage of Fermented Pepper Hot Sauce

Refrigeration is the most excellent way to keep your sauce fresh. Heat treating the sauce (which kills any potential fermenting bacteria) before bottling and capping it with an airtight seal (albeit heat can modify the sauce’s flavor) is an option. You can also use preservatives like potassium sorbate and sulfite to destroy bacteria.

Other Types of Fermented P

lacto fermented hot sauce

Lacto Fermented Hot Sauce, the Hottest New Craze!

Lacto Fermented Hot Sauce, the Hottest New Craze!

lacto fermented peppers

Hands down, hot sauce is the most versatile condiment on the face of planet Earth. Now, some people, in an attempt to spice up their food, spend $5+ on hot sauce without knowing that they can make the cheaper and better sauce at home. But then there are some people like us who don’t only enjoy eating, but also cooking – from scratch! So, do you want to make the hot sauce at home that doesn’t taste like a bottle of vinegar? Then read on to discover how to make the lacto fermented hot sauce, the hottest new craze in the kitchen. Let’s get started!

What are Lacto Fermented Peppers?

Lacto fermented peppers are peppers that undergo the lacto-fermentation process, where bacteria break down the natural sugar in foods to create lactic acid. Laco fermentation has nothing to do with milk! Instead, the word ‘Lacto’ comes from a preservative lactic acid. Lactic acid is the key ingredient for pickling and fermenting ordinary peppers into hot sauce (i.e. think Kimchi or Sauerkraut). For all the health-conscious beings out there, the bacteria that help create lactic acid is ‘good’ bacteria like Lactobacilli, which is amazing for gut health.

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Peppers are must-have condiments year round. No matter what you are making, peppers lend their delicious flavors to everything, and they taste better when fermented!

Editor’s note: As you read, you may notice slight differences in the fermentation process, based on the recipe. But always keep in mind, the actual lacto-fermentation process doesn’t change; it still takes about a month to do it. It’s only the process and ingredients that vary. So, let’s dive in!

How to Make Fermented Hot Peppers

You can easily make fermented hot peppers at home by following these steps:

The Lacto Fermentation Process:

Step one is to prepare the ingredients to ferment. Next, you flavor them up. Lastly, you actually ferment them.

Ingredients to Ferment

  • Hot peppers – 200 gm
  • Fresh, drinkable water – 400gm
  • Lactic fermentation juice (organic and raw sauerkraut); a splash
  • Sea salt – 18 gm

fermented hot peppers

Preparation to Ferment

  • Sterilize your fermentation equipment, including the jar, lid, and weights.
  • Wash your pepper, remove its stems, and cut julienne or slice.
  • Add all the ingredients in your jar, cover the lid and shake it like crazy for two minutes.
  • Remove the lid of your jar and place your fermentation weight in the jar to submerge the peppers in the liquid.
  • Ferment for about a month.

Ingredients to Flavor them Up

  • Sweet peppers – 1 kg
  • Fresh, drinkable water – 1 liter
  • Sea salt – 45 gm
  • Seasoning – cumin, cayenne, peeled garlic, sliced onion, cilantro/parsley, etc.

Fermenting Your Hot Peppers

  • Dissolve 45gm of salt in 1 liter of filtered water and set that aside.
  • Wash your peppers, remove the stems, and cut the peppers into strips or cubes.
  • For extra flavor, add a teaspoon of seasonings to the bottom of your jar. Fill it with peppers until it is about halfway full. Add in a little more seasonings. Fill the leftover space in the mason jar with chopped peppers, leaving about one to two inches of room.
  • Pour the saltwater over the peppers and seasonings until they are completely submerged.
  • To keep the peppers immersed in the brine, weigh them down if required. Cover the jar with an airtight lid.
  • Culture at room temperature (preferably 60-70F or 15C) until you receive your desired flavor. If you’re using a tight lid, burp once a day to relieve the pressure.
  • Cover the jar securely and keep it in the refrigerator when the peppers are done.

Fermented Hot Peppers Go Great With Anything!

Lacto fermented peppers go well with any raw salad that includes bell peppers. You can make a taco salad, a fresh salsa, or even a sour gazpacho with them. Moreover, fermented hot peppers are great in a grain or bean salad. You can throw them to a bowl of beans and even top cooked Italian or other sausages with them. And, if you’re a true pepper fan, you can eat them directly from the jar. Here is what you will have to do to add that salty, tangy, savory flavor.

But the best has yet to come – that’s lacto fermented hot sauce and fermented habanero hot sauce!

Lacto Fermented Hot Sauce

Lacto-fermented hot sauce is basically the result of putting your peppers through the lacto-fermentation process.

lacto fermented hot sauce

How to Make Lacto-Fermented Hot Sauce?

There are two basic requirements to making the best Lacto-fermented hot sauce: patience and the correct peppers. Now, the ‘patience’ part is pretty self-explanatory, but the jalapenos and Serrano you find at the supermarket aren’t the ‘correct peppers.’ Why is that so?

Use Fresh Organic Hot Peppers

Organic, fresh-from-the-ground peppers covered with natural bacteria are not in the grocery store’s best interests. They degrade faster and cost more this way, so they’re usually waxed instead.

The best option is to enter your nearest farmer’s market to choose peppers for your Lacto-fermented hot sauce. Local peppers are preferred since they do not travel as far, and the beneficial bacteria do not perish in transportation. However, if you don’t have access to a farmers’ market, your best bet is to produce your own peppers.

Okay, enough talking; let’s jump on the recipe to make the best Lacto-fermented hot sauce you have ever tasted!


  • Fresh harvested, organic hot peppers – 1kg
  • Fresh, drinkable water – 2 liter
  • Sea salt; 3% of the total quantity of peppers and water
  • Lactic fermentation juice (organic and raw sauerkraut) if not already fermented


Fermentation crock. If you don’t have one readily available, you can use a wide-mouthed jar. But you will need to find weights that fit inside the jar to keep the peppers submerged in the brine.


  • Wash your peppers and remove their stems. Fill your crock or jar 3/4 full with the washed peppers.
  • Pour the water over the peppers while pressing them with one clean hand until the peppers are fully submerged in the liquid. Ensure you’re not using treated water (the chlorine doesn’t help much with fermentation).
  • Calculate 3% of the entire mass (in this case, 90g), measure, and add that amount of sea salt to the fermentation. It will ultimately reach equilibrium, but feel free to stir it up a little with your hand until it does.
  • Add a dab of raw-fermented brine (from sauerkraut or a previous batch of hot sauce). This will act as a starter and ensure the success of your fermentation. You can omit fermentation juice if you don’t have it at home; if your peppers are of good quality, they should contain a sufficient quantity of lactobacilli to start up the process.
  • Use the weights in your crock to uniformly press the (nearly) submerged peppers down. The peppers should be completely submerged in brine after 24 hours. The salt and compression from the weights tear down their structure a little, allowing them to release any water they were holding, increasing the amount of brine produced.
  • Cover the lid and leave it at room temperature for about a month to get a nice, acidic Lacto-fermented hot sauce. You can achieve a satisfactory result in less time, but the longer it ferments, the sourer it becomes. Check it once a week, scraping any white molds that appear on the brine’s surface with a spoon.
  • Puree with a blender until smooth, then strain if desired. You can save the leftovers from the straining process and dehydrate and ground them into a delectable fermented chili powder.

Fermented Habanero Hot Sauce

If you are up for a spicy kick to your salads and nachos, you have to try this fermented habanero hot sauce. This sauce is made from the hottest peppers among the culinary peppers; this sauce is fruity, floral, sweet, and bursting with spice.

fermented habanero hot sauce

How to Make Fermented Habanero Hot Sauce

Here are the things you will need to make fermented habanero hot sauce at home:

Ingredients for Fermented Habanero Hot Sauce

  • Habanero peppers – 1/2 pound
  • Roughly chopped carrots – 3 medium-sized
  • Roughly chopped onion – 3 medium-sized
  • Garlic – 2 cloves
  • Olive oil – 1 teaspoon
  • White vinegar – 1 cup
  • Salt – 2 tablespoons

Preparation of Fermented Habanero Hot Sauce

  • Remove the stalks from the habanero peppers and roughly chop them. Place them in a blender and puree until smooth.
  • Take some mason jars, boil (sterilize) them, and cool them for ten minutes to kill the bacteria. Make a pepper mash using a pepper-to-salt ratio of 30:1. Store the mash in Mason jars for a month of fermentation.
  • Preheat the oven to 200 degrees C (4000 degrees Fahrenheit). Drizzle oil over your carrots, onions, and garlic and place them in a foil pack on the baking sheet.
  • Roast the veggies until tender, about 40 minutes in a preheated oven. Puree the mixture in a food processor.
  • In a mixing dish, combine the habanero mash, veggie mix, and vinegar; set aside for at least one week or a month if you can to allow flavors to blend.

Fermented Hot Peppers

If you find whole peppers a little too hot to handle, you can always ferment them. Fermenting hot peppers makes them milder and more flavorful. Moreover, fermented hot peppers are excellent to help with digestive issues and, needless to say, they make your food taste incredible.


A good, homemade Lacto-fermented hot sauce elevates many dishes by adding flavor, heat, and zing. It may turn drab food into fab, and it can even raise a dish on the verge of excellence into the Monica Geller category.

And there, some people thought the hot sauce was nothing more than something they slather on a taco at their favorite Mexican joints. So, if you belong to the list of persons who aren’t taking advantage of this incredible sauce to its full potential, try these popular and not-so-common methods of making fermented and Lacto-fermented sauces and peppers to spice up your dinner!

Ghost Pepper Sauce Scoville: How Hot Is It?

Ghost Pepper Sauce Scoville: How Hot Is It? (Recipes Included!)

ghost pepper sauce scoville

Here we are again with yet another hot article about our favorite condiment! Seriously, we’re obsessed with hot sauce and today we cover the delicious and spicy ghost pepper. In this post, we compare Dave’s Ghost Pepper Sauce Scoville & Dave’s Scorpion Pepper Sauce Scoville and include some recipes from our chef. I need to tell you this first though, I really enjoyed this research. Some of you will probably say “Come on! It is just hot sauce, they’re all same.” But that can’t be further from the truth! Just because the scoville units are roughly the same, doesn’t mean the taste is 🙂 So let’s dive in first with looking at the ghost pepper sauce scoville units. Just how hot is it?

Dave’s Ghost Pepper Sauce and the Scoville Scale

Dave’s Ghost Pepper Sauce is distinctive for the sweet fruity flavor that sits over the top of the sauce’s blistering intense heat. Use Ghost Pepper Naga Jolokia Hot Sauce one drop at a time.

We rate this sauce INSANELY HOT!

650.000 SHUs on the Scoville scale!

Therefore it is for adventurous chili heads. It’s a super hot sauce with a gourmet garlicky flavor & makes a perfect ingredient for many dishes! This hot sauce can add fiery flavor & zest to any dish. It makes a great complement to barbecue, soups, sandwiches, salads, tacos, burgers, burritos, chicken wings & much more. Dave’s Ghost Pepper Sauces are low in fat, gluten-free & made with no preservatives, artificial colors, or flavors. Now that you have learned the Ghost Pepper Sauce Scoville, what is exactly is it?

What are the ingredients of ghost pepper sauce?

It contains ghost Pepper/Naga Jolokia, hot pepper extract, salt, vegetable oil, roasted garlic pulp, acetic acid. That’s it. So powerful, so intense. Extremely simple and qualified ingredients.

Nutrition Facts 

First of all, there are no known allergens has found.

The nutrition facts (For one serving 1tsp = 5ml):

  • Total Fat :0.5 g (daily value %1)
  • Sodium 175 mg ( daily value %7)
  • Total carbohydrate  0 g (daily value %0)
  • Protein 0 g
  • 0 Calories

Homemade Ghost Pepper Sauce Recipe

Let’s be honest nutrition facts are important but we do not use these kinds of sauces for our daily value, this is not a food supplement. But hold on, the exciting part is coming. We have talked about our ingredients for this sauce. Let’s create a recipe for our own homemade version of Ghost Pepper Sauce. Ghost Pepper Sauce Scoville will be different from the Scoville of this homemade recipe.


  • 1 tablespoon olive oil
  • 6 bhut jolokia peppers/ ghost peppers, chopped
  • 1 small onion diced
  • 2 medium tomatoes chopped (any local organic tomatoes works). The fructose level is important because of the balance of heat and sweetness. That is why we better use sweet tomatoes if it is possible.)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • ½ cup tomato juice
  • 1/2 Roasted Garlic


  • Preheat your oven to 200° C
  • Cut your whole garlic into a half (crosswise). Put it on aluminum foil, season it with salt, cracked black pepper, and coriander seeds). Add some olive oil. After that wrap your aluminum foil like a garlic bag. It goes directly to our preheated oven. Let it roast for about 15 to 20 minutes. You definitely will know when it is ready. Your nose will know indeed.
  • Heat oil in a pan and add onions, make them sweat for a while, and add peppers. Stir them together.
  • Add tomatoes and stir. Cook for about 10 minutes.
  • Add vinegar, salt, and tomato juice. Simmer 20 minutes to allow flavors to develop.
  • Transfer contents to a food processor (do not forget our roasted garlic, peel them and transfer to a processor) and process until smooth.
  • Transfer to a container. Seal and refrigerate until ready to use.

Mission of Dave’s Gourmet Hot Sauces

Dave says “ We like to push culinary limits and cause some pleasure and pain along the way.” For over 20 years, Dave’s Gourmet Sauces made clean, organic, and Non-GMO foods that are good for your body and the earth/environment.

All Natural Organic Ingredients

From sunny California to Italy, Dave’s Hot Sauces search far and wide to source fresh, wholesome, and premium ingredients.

Delicious Innovative Flavors

This brand is passionate about creating delectable, distinctive, and temptingly tasty food for you to share with your friends & family.

Dave’s Scorpion Pepper Sauce and the Scoville Scale

Dave’s Scorpion Pepper Sauce contains no pepper extract, just pure Scorpion Peppers. It has a nice, slightly fruity flavor that comes from the Scorpion Peppers.

500.000 Scoville Scale!

It means compared to Dave’s Ghost Pepper Sauce, Dave’s Scorpion Pepper Sauce has less heat. Still, we need to watch out! In addition to this, I have added some blueberries to my hot sauce. It was amazing. In this way, our sauces will get more balanced and fresh. Now that we have learned what Scorpion Pepper Sauce Scoville is, what is exactly is it?

Ingredients and Nutrition Facts

Now let us have a look at the ingredients and nutrition facts separately, shall we?


  • Scorpion Peppers
  • Water
  • Salt
  • Acetic Acid
  • Xanthan Gum (For more information on Xanthan Gum, have a look at our foods that start with X article!).

Nutrition Facts

Amount per serving (Serving size is 1tsp = 5ml)

  • Total Fat :0 g (daily value %0)
  • Cholesterol: 0 mg (daily value %0 )
  • Sodium 140 mg ( daily value %6)
  • Total carbohydrate  0 g (daily value %0)
  • Protein 0 g
  • Vitamin A %0, Vitamin C %10,  Calcium %0,  Iron %0
  • 0 Calories

Homemade Scorpion Pepper Sauce Recipe

We already have taken a look at the Nutrition Facts and ingredients for this sauce. However, you cannot always go to the store and buy some. Sometimes, you have to do it yourself, because homemade is always healthier and you know exactly how the food is prepared! I have prepared a Homemade Scorpion Pepper Sauce Recipe for you!


  • 8 ounces Scorpion Pepper, pepper stems removed 
  • 1 large bulb of garlic top sliced open to expose most of the garlic
  • 1 medium white onion sliced in half
  • 3 tablespoons good quality vinegar (distilled white, champagne, or apple cider vinegar for a tangier taste)
  • ½ teaspoon salt or more to taste
  • Olive oil (for roasting)
  • 1 cup of water or more, as desired
  • 4 -5 ounces blueberries


  • Heat your oven to 400 degrees. Set the Scorpion peppers, garlic, onion, and blueberries on a baking sheet, season them with salt and olive oil. Bake them for about 15-20 minutes, or until the skins slightly char. Keep an eye on these. You don’t want them to burn.
  • Add the peppers, blueberries, and onion to a food processor. Squeeze garlic out of their skins and into the food processor they go.
  • Add in the vinegar and salt. Process until you get a chunky mixture.
  • Add in a half cup of water and process again until the sauce starts to smooth out. Check it for thickness. If you’d like a thinner sauce, add in a bit more water a little at a time, processing, until you reach your desired consistency.
  • Pour into sterilized bottles and enjoy.

Homemade Pasta Recipe (Tastes good with Ghost Pepper Sauce)

Now I am going to do a favor to you my dear reader and will give you a homemade pasta recipe for the best of lasagna, and pasta with sauces. (You can use our JarKitchen Special Pasta recipe in our article on Hard Rock and Roll Sauce!

Before you go and take a look at the ingredients, you can use this amazing ANTREE Pasta Maker to get evenly cut pasta.


  • 400 gr “00” flour
  • 100 gr Semolina flour
  • 12 egg yolk (you can keep the egg whites for pancakes, cakes, etc.)
  • 40 ml extra virgin olive oil
  • A pinch of salt (it should not be flaky otherwise it will break your dough)
  • Water (the amount of water is changeable. It depends on what type of pasta we want to make. For example, if we want to make ravioli, our dough should be soft. Therefore we need to add more water into the dough. On the other hand, if we are going to make tagliatelle or pappardelle our dough should be rough. So we need to add less water into our dough.)


  • Combine dry ingredients and make a hole in the flours.
  • Put 12 egg yolks into the hole.
  • Drizzle olive oil on top of the eggs and combine everything with a fork. (If you use your hands right away, it will stick to your hand.)
  • When the dough becomes crumble we need to add water little by little until it becomes more coherent.)
  • When the dough is ready wrap it with cling film and lets it rest in the refrigerator for 4 to 6 hours.
  • Remove your dough from the refrigerator and knead your dough with your pasta machine. ( we can also use a rolling pin but since our dough is really rough, it will take time and energy to knead.)
  • Cut your dough into the desired pasta shape.

Fresh Seafood Pasta Recipe

Time to put that fresh homemade pasta into good use right? This Fresh Seafood Pasta will make you drool if you are a seafood fan. It tastes so amazing you will be shocked. This recipe comes directly from my personal cookbook.


  • tablespoons olive oil divided use
  • 1/4 cup onion finely chopped
  • 1 teaspoon garlic minced
  • 14 ounce can of whole tomatoes, pureed in a blender or food processor
  • salt and pepper to taste
  • 2 tablespoons butter
  • 6 ounces homemade fresh pasta (we can use dry pasta also)
  • 1/4 pound shrimp peeled and deveined, 
  • 1/4 pound sea scallops
  • 1/4 pound clams scrubbed
  • 1/4 pound mussels scrubbed and de-bearded
  • 2 tablespoons parsley chopped
  • Touch of Lime juice and zest
  • 1 teaspoon of Blueberry Scorpion Pepper Sauce or Ghost Pepper Sauce
  • 1/2 cup white wine (optional)


  • Heat 2 tablespoons of the olive oil in a large pan over medium heat. Add the onions and cook for 4-5 minutes. Add the garlic and cook for 1 more minute.
  • Reduce it with white wine for about 1 to 2 minutes and then add the pureed tomatoes and Blueberry Scorpion Pepper Sauce. Add some lime juice and zest into the sauce. Season with salt and pepper to taste.
  • Bring to a simmer and cook for 20 minutes or until the sauce has just started to thicken. Stir in the butter, then remove the sauce from the heat.
  • While the sauce is simmering, cook the pasta in a large pot of salted water.
  • Drain the pasta, reserving 3/4 cup of the pasta cooking liquid
  • Heat the remaining tablespoon of olive oil in a large pan over high heat. Season the scallops with salt and pepper, then add them to the pan.
  • Cook the scallops for 1-2 minutes per side or until browned (caramelized)
  • Remove the scallops from the pan. Season the shrimp with salt and pepper and add them to the pan. Cook for 2 minutes or until pink.
  • Remove the shrimp from the pan. Place the clams and mussels in the pan, along with the reserved pasta water. Bring to a simmer.
  • Cover and cook for 4-6 minutes or until clams and mussels have opened. Discard any shells that did not open.
  • Add the shrimp and scallops back to the pan along with the tomato sauce and pasta. Toss to coat everything with the sauce.
  • Sprinkle with parsley and toss again with a drizzle of olive oil.

    Season well and serve! Bon appetite!

Cooking Tips!

We can use grated parmesan cheese and cracked black pepper on top of our pasta. About parsley, it gives an earthy flavor to our dish. If we cook parsley in our sauce it will lose its fresh earthy flavor. Because of that, we need to use it at the end of our cooking.


While Dave’s Ghost Pepper Sauce Scoville Unit is 650.000, Dave’s Scorpion Pepper Sauce Scoville Unit is 500.000. They are both really hot. However, Ghost Pepper Sauce has more garlic flavor and sweeter than Scorpion Sauce. Garlic, however hardly affects the Ghost Pepper Sauce Scoville level. On the other hand Scorpion, Pepper Sauce has no pepper extract in it. It means this sauce is pure. We tried to share alternative versions and small touches. I hope you find this article helpful. If you have any questions or comments, feel free to let us know in the comments. Enjoy your JarKitchen day! 🙂

blairs mega death sauce

Blair’s Mega Death Sauce Recipe with Variations

Blair’s Mega Death Sauce Recipe with Variations

blairs mega death sauce

“Feel Alive!” Blair’s famous motto. If you like burning alive, I promise that you will love this atomic bomb. Anyhow the hotness doesn’t hit you immediately. First, it spreads in your mouth, then when you swallow it, that’s the moment you FEEL ALIVE! Your neck will burn and then your nose will join. When you see the Scoville Scale, it all makes sense. It is 550.000!! As a chef, I have tried many hot sauces at my home and restaurant. You can always find a recipe for Sriracha Sauce but what about this deadly Blair’s Mega Death Sauce? To be honest, we couldn’t find any recipe, it really is not that easy… And then it has popped into our minds “Let’s create a homemade recipe and research this friend.”

Having a Look at Blair’s Mega Death Sauce

Blair's Mega Death Sauce comes with a golden skull keychain

Nutrition Facts

Blair’s Mega Death Sauce does not contain any fat, carbohydrate, or protein. Since this sauce does not contain any fat it also doesn’t contain any calories from fat. It does contain 105 mg of sodium and Vitamin C ( %4).


The bottle definitely says “I will burn you” with its skull. When you taste it your eyes will be the same as the skull’s eyes. You will see the planets and stars. The ingredient list of Blair’s Mega Death Sauce consists of Habanero Chillies, Cayenne Chillies, Ancho Chilies, Chipotle Chilies, Natural Chilli Extract (contains soybean oil), Vinegar, Salt, Molasses, Water, Fresh Ginger, Guava Puree, Onion, Corn Starch (modified), Xanthan Gum, Spices, Ascorbic Acid (Vitamin C). I want to talk about something about this product.

Normally when you taste or smell like this kind of hot sauces, you can’t always find any dept because of the hotness. As I said the Scoville Scale is 550.00. That means it should conquer your mouth and feelings with fire. But it doesn’t completely. When you open the bottle you can actually smell the ginger. Molasses momentarily masks the dominant habanero, cayenne, and chipotle and then they come together. Molasses, fresh Guava, and the sweet side of Habanero Peppers shine together and the ginger  -some say that the ginger flavor is too strong in the original recipe but when it’s diluted, all the flavors sit- brings everything up to a new level.

Heat Balance

Our shining fire lord is Natural Chilli Extract. This ingredient is the main reason for your burning throat. This sauce is over 100 times hotter than Jalapeno pepper. So we recommend that you should use this product diluted. Flavor-wise; If you dilute Blair’s Mega Death Sauce with some tomato paste or any other tropical fruit paste and add some fresh herbs at the end of your cooking, YOUR DISH WILL GO SOME OTHER LEVEL BECAUSE OF THE UMAMI FLAVOR! I will give you some Kitchen 101 Tips on my “RECIPES” part.

Blair’s Mega Death Sauce Score on Amazon – Out of 5 –

Aspect Score
Warmth 4.9/5
Packaging 4.6/5
Thickness 4.6/5
Value for Money 4.6/5
Flavor 4.4/5

Note: I’ve read most of the reviews so I really needed to add my own opinion. This sauce is no joke. So if you use Blair’s Mega Death Sauce like a dipping sauce to your chips or your shrimp cocktails you will mostly feel the heat and lose all the other flavors. If you use this product as a food additive with the right flavor matching and with the right technique, you will enjoy the result.

What is the Difference between Blair’s Mega Death Sauce “Liquid Fury” and After Death Sauce “Liquid Rage”?

There are a few different things between Liquid Rage and Liquid Fury. After Death is 2 notches down from Mega Death. There is a Sudden Death between them.

  • Blair’s After Death Scoville Unit: 50.000

Blair's after death sauce comes with a golden skull keychain as well

  • Blair’s Sudden Death Scoville Unit: 105.000

Blair's sudden death sauce is the closest hot sauce to blair's mega death sauce with regards to being hot.

  • (Most Powerful) Blair’s Mega Death Scoville Unit: 550.000

In addition to this, the ingredients are a bit different than each other. While Blair’s After Death Sauce contains lime juice concentrate Blair’s Mega Death Sauce does not contain lime juice. 

Did you know that not all hot sauces can be assessed using Scoville Heat Units? Check our article on Wasabi Scoville Heat Units to find out!

Should I add water before I pour the bottle? Is it too thick?

Blair’s Mega Death Sauce does not come running out of the bottle. Consistency-wise it is in the middle. Not too thick, not too liquid. You just need to shake the bottle before you use it.

Is there any Kosher version of Blair’s Sauces and Snacks?

It has not certified as “Kosher”. It looks like they discontinued the “Kosher” version around 6 years ago.

Is Blair’s Mega Death Sauce the hottest sauce of this brand?

No, it is not. Blair’s Mega Dead Sauce’s Scoville Unit is 500.000. There is also Ultra Death Sauce and that one is more dangerous. Ultra Death Sauce’s Scoville Unit is 800.000. Also, the ingredients are a bit different. Ultra Death Sauce contains tomato puree, Naga Jolokia peppers, and Pirri-Pirri Chilies.

Homemade Mega Death Sauce Recipe

Since we could not find the exact recipe we just created our homemade version. Let’s see what are the ingredients for our sauce.


Ingredients Amount
Water 0.5L
Guava Nectar 0.5L
White Vinegar 2L
Peppers (Habanero, Cayenne, Ancho, Chipotle 3Kg
Garlic Cloves 10
Molasses 3Tbsp
Ginger (Grated) 15 Grams
Spices (Coriander Seeds, Mustard Seeds, Cumin Seeds) 1Tbsp each
Lime Juice (Optional)
Lime Zest (Optional)
Homemade Mega Death Sauce Ingredients


  • Get all the ingredients in a pot and heat it up until the liquid comes to a boil. Turn off the heat and let it sit for about 2 or 3 minutes. Make sure that the temperature does not go below 70 degrees Celsius.
  • Put the mixture into a food processor and blend it until it gets a silky smooth texture.
  • Transfer puree into a large container. Cover container with plastic wrap or some lid and place into a cool dark location for about 3 to 5 days. Stirring once a day. In this way, we will get fermentation. When you see bubbles on the surface, just be happy, we are getting close.
  • You can use your Mega Death Sauce right away or you can also strain your sauce through a fine-mesh strainer. Thereby you will get rid of the pulp.
  • Check the seasoning, consistency, and flavor. Transfer your sauce to jars or bottles and refrigerate.


I am a huge fan of smoky flavor therefore I will recommend this. You can also smoke your peppers at your home easily. I mean if you have a wood-fire oven or cold smoke gun it’s wonderful but actually, there is no need for that. You just need to fire up your stove and cook/smoke your peppers on the open fire and then continue your process.

Kitchen Tips!

The original recipe does not contain lime juice or zest. But if you add lime zest besides lime juice it will give the sauce more elegant freshness, citrus flavor, and smell.

Louisiana Style Fried Chicken With Homemade Mega Death Sauce

Since we have our homemade hot sauce what should we cook? FRIED CHICKEN IS THE RIGHT ANSWER! Here is the list of simple ingredients to cook amazing snacks for your beer.


Ingredients Amount
Buttermilk 2 Cups
Mega Death Sauce 1 Cup
Cayenne Pepper 1Tbsp
Garlic Cloves (Grated) 1
Garlic Powder 1Tsp
Smoked Paprika 2Tsp
Louisiana Style Fried Chicken Ingredients

Ingredients for Pimenton Smoke Paprika Variation

Pimenton Smoked Paprika is a paprika from spain, very red in color.

Pimenton(smoked paprika) 2Tbsp
Onion Powder 1Tsp
Fryer Chicken 2.5 Pounds

You can use Shore Lunch Classic Fried Chicken for Louisiana style fried chicken with blair's mega death sauce.

1/2 Package Shore Lunch-Classic Fried Chicken Mix (instead of this mixture you can also use any bread crumbs or Panko/Japanese Bread Crumbs)

Note: The USDA defines a fryer chicken as between 7 and 10 weeks old and weighing between 2 1/2 and 4 1/2 pounds when processed.


  • Mix all the ingredients in a bowl except chicken, breading mixture, and one-third of your Mega Death Sauce.
  • Add the chicken pieces, cover with plastic wrap, and refrigerate for about 12 hours to 15 hours.
  • Remove your chicken from the refrigerator and also remove them from the buttermilk marination. Shaking off the excess.
  • Over medium-high heat, warm oil to 350°F (175°C), using a kitchen thermometer to test oil temperature.
  • Add the breading mixture to a container or plastic bag and then put your chicken to the breading mixture. Toss to coat.
  • Gently place chicken into your preheated oil. Cook it for about 15 minutes. When the internal temperature reaches 165ºF (75ºC) -make sure about the temperature, otherwise, salmonella can cause food poisoning- remove it from the oil and let it rest on the kitchen towel.
  • Brush the fried chickens with the remaining of your Mega Death Sauce and serve immediately.


This Blair’s Mega Death Sauce is for everyone whether you like heat or not. When we use this product with the right amount and right flavor-matching it will make us happy. It’s time to get your hands dirty and spicy. We hope you liked this article and hope you will also enjoy the result. See you in another post.

wasabi scoville

Wasabi Scoville Is Literally Off The Charts, Here’s Why

Wasabi Scoville Is Literally Off The Charts, Here’s Why

wasabi scoville


It is well known that wasabi gives a different kind of burning sensation. Of course, when compared with the usual spicy nutritions we are familiar with. Therefore, right before their first wasabi experience, everybody most likely has wondered how hot it is. Furthermore, probably got nervous about how the burn will make them feel. It would be easier to try it if they would know the wasabi Scoville heat unit. However, there is no such thing as explained in the following paragraph. They usually ask whether it is spicy as much as the other peppery foods they know. But it is hard to answer as everyone’s pain threshold differs.

Wasabi Scoville Value

Although the pungency of food is relative, Wilbur Scoville, an American pharmacist created a proportionally impersonal system of measurement in 1912, which serves to rank the chili peppers according to their spiciness or heat. However, unlike chili peppers, wasabi which is a root, basically not a pepper. That is why it can not be measured by the Scoville scale. It indicates from the concentration of ‘’capsaicin’’, a molecule that is based on oil; the ingredient of chili peppers that cause the sense of burning on the tissue it directly contacts. 

More HEAT from JarKitchen

How Spicy is Wasabi Scoville?

at home wasabi plant

Wasabi causes a short-term burning as it is a different type of hot. When compared to chili peppers most of us familiar with, wasabi is different. The smaller chemicals found in the wasabi vaporize and reach to your nose where the burning sensation happens. Additionally, it causes lacrimation. In order to avoid excessive pain, it should be consumed in small proportions. The heat can be diminished simply by water or other liquids as isothiocyanate is water-soluble. Although it is not directly linked, wasabi kind of has a similar effect with the eucalyptus or menthols but stronger and more painful than those two. Alongside its spiciness, wasabi is a very sensitive taste as it tends to lose its flavor very fast. In restaurants, they serve it as freshly prepared and in 15 minutes, the savor fades away.

Why Does Wasabi Burn Differently?

Wasabi is a sauce with green color

Capsaicin is a compound that attaches to the TRPV1 pain receptors of the tongue. It causes a feeling like there is a fire in your mouth. Just like the pain of eating tremendously heated food. In the case of wasabi, the name of the substance that causes pain is allyl isothiocyanate (AITC). It affects nasal passages for a short amount of time comparing to the length of pain that capsaicin creates.

Some may ask: Why we feel the heat in our nasal passages and not in the tongue? Because the wasabi receptor, which is known as TRPA1 and is a member of the family of receptors called transient receptor potential (TRP), also a relative to TRPV1 (capsaicin receptor), is located in the nasal passages. When some chemical compounds our body is not familiar with bind to the receptor, it stimulates both our nose and eyes which can cause burning, cough, itch. It also responds to stuff like tear gas, cigarette smoke or onion, etc.

If you are wondering what exactly happens when you eat something spicy that contains capsaicin, check out our article on Taco Bell Diablo Sauce Scoville! In this article, we go into deep detail about what is “spicy”.

Is There Any Chance That Wasabi Would Kill You?

Allyl isothiocyanate which wasabi contains has LD50 toxicity of 151mg/kg. It appears that there is a 50% chance of dying from ingesting 9 grams of allyl isothiocyanate in the case that the person who consumes it is a 60 kg adult. As the pure wasabi contains 9585 mg/kg of allyl isothiocyanate, a person would need 9 kilograms of the wasabi to kill them. As the maximum capacity of the human stomach is 1.5-2 liters on average, the chances of wasabi killing you because of excessive eating are very low.

Where does it come from?

Water canals on a wasabi farm

Wasabi sauce is produced from a plant called Wasabi Japonica which is a member of the Brassicaceae family. This family includes cabbage, mustard, and horseradish, which are also pungent foods. Surprisingly, the paste that restaurants serve by sushi on our plate is usually not actual wasabi, rather a mixture of mustard, starch, horseradish, green food coloring, and other spices. Because wasabi is expensive and is somehow difficult to cultivate. The water quality and proper climate are highly important for this plant to grow. Therefore, we all have probably tasted the ‘’western wasabi’’ instead of the original one.

Benefits of Wasabi

If you are a wasabi eater, we have some good news for you! Wasabi is nutrient-rich in terms of vitamins and minerals. As the most famous ones, vitamin C, magnesium, zinc, and potassium are just a few of them. Another and maybe more interesting feature of wasabi is that it contains isothiocyanate which is a strong antioxidant. Wasabi is also helpful to digest better by getting rid of harmful bacterias in the stomach. That’s why scientists to consume it with sushi which contains raw fish that can cause contamination.

Conclusion on Wasabi Scoville

To conclude, wasabi is a unique and expensive flavor that might sound exotic, however, it is a root plant that has similarities with well-known plants like cabbage, horseradish. The thing that evokes curiosity most about wasabi is probably its pungency which makes many people wonder about the wasabi Scoville heat unit. Unfortunately, there is no such measure as the chemical compound of the wasabi is entirely different than of the peppers and as a result, chemical compounds affect the area in the body, which are different in each.

Therefore, wasabi is one of the most expensive plants in the world that has many beneficial sides such as healthier digestion, antioxidant function, vitamins, and minerals it contains. But its heat is incomparable to other hot, spicy foods, those we are more familiar with and people use them more worldwide. Finally, a fun fact about wasabi: a Japanese company has invented a wasabi smoke alarm for deaf people! The smell of wasabi is the most effective one among other potential odors to wake people up as it takes less than two minutes.

Have you ever wondered what is in Moe’s Hard Rock and Roll Sauce? We have made thorough research on the internet and even given you 2 more recipes!

Flashbang Hot Sauce, An Explosive Heatwave On Your Taste Buds!

Flashbang Hot Sauce, An Explosive Heatwave On Your Taste Buds!

flashbang hot sauce

If you’re wondering what Flashbang Hot Sauce is, then welcome to the JarKitchen! In this post, we talk about how Flashbang hot sauce stepped onto the food scene recently. We’re always always trying our best to provide you with the best guides and articles about what’s “hot” in the food word – literally. So, Flashbang is a hot sauce. Let’s get down to it!

Flashbang Hot Sauce Is Extremely Hot

Flashbang Hot Sauce is one of the hottest sauces you can get your hands on. It will surely push your taste buds to their limits and your tolerance of hot spices and peppers with this grenade-like mixture.

If you’re looking for the ultimate hot sauce/pepper challenge, we think you’re going to like this, because Flashbang Hot Sauce is one of the best options out there. Furthermore, of course, there are hotter foods in the world, about which we are going to talk later in this article.

The reason why this hot sauce is shaped like a stun grenade is because it will cause a flash explosion in your mouth thanks to its deadly (metaphorical) mixture. It is going to dominate your taste buds which may cause them to feel numb for about two weeks. One of the possible side effects is the loss of the ability to taste. But of course, don’t worry; it’s only temporary. If you’re wondering how your body gets affected by hot spices or peppers, check out this post.

flashbang hot sauce

Why is it shaped like a grenade?

The heatwave is going to blow like a tsunami in your mouth and only one drop is needed. The initial heat will be obvious and literally explosive. The lasting heat will remind you of the times you got your finger burnt in the past.

The vial of Flashbang Hot sauce protects the beast inside it. No, it actually protects you and your environment from that beast. Furthermore, the container is a collectible and also unique. If you are on your way to the airport, good luck explaining to the security why you are carrying a stun grenade with you. It of course does not cause the X-Ray Scan to give an alarm. It’s just about the looks 😛

It is also stated on the back of the product, that less than one drop of this product is extremely hot. Flashbang Hot Sauce is to be used by adults only. Any consumer will take full responsibility for its effects. Possible side effects are excessive sweating, hiccups, burning sensation on the skin upon contact, vomiting, and even loss of consciousness.

How many Scoville Units is Flashbang Hot Sauce?

SHU is the unit for ranking hot foods like peppers and sauces and mean Scoville Heat Units (SHU). The Scoville units for the Flashbang Hot Sauce is 3.5 – 5 MILLION. The reason why it is not a certain number is, that it depends on the ingredients used. Therefore, the ingredients are mostly cultivated artificially and therefore can have varying Scoville units. Let us say, that you have created a very hot pepper that has 2 million Scoville heat units. It is unfortunately not possible to produce that pepper with the same Scoville units. Long story short, Flashbang Hot Sauce Scoville is 3.5 – 5 MILLION SHU.

ingredients of flashbang hout sauce

What is in Flashbang Hot Sauce?

You might be wondering what is in flashbang hot sauce. Flashbang Hot Sauce is actually a mix of Habanero Peppers, Scorpion Peppers, Jolokia Peppers, and the hottest pepper in the world, Carolina Reaper. Carolina Reaper holds the Guinness World Record for being the hottest pepper in the world. It is 2.2 MILLION Scoville units.

What is the hottest hot sauce in the world?


You should get ready for this one because it is going to get mind-blowingly hot. The hottest hot sauce in the world is called Mad Dog 357 Plutonium No. 9. Mad Dog comes in at 9 million Scoville units. The pepper spray is used to stop criminals comes in at around 5.3 million Scoville units. You should really think twice before rising up to the challenge and trying this baby.

What is special about this sauce is, that it comes in a solid form. To be able to use it, you have to heat this bad boy to 140 Degrees Fahrenheit/60 Degrees Celsius. After that, it will get in a liquid form and you will be able to get it out of its bottle. Not only it is very hot, but it is also going to be hot with regards to the temperature.

Mad Dog 357 Plutonium No. 9 Disclaimer Notes

The disclaimer for the sauce says that “I agree, as indicated by opening this bottle, as follows in connection with my purchase of this product:

  • Due to the extreme hot nature of this product, it should be used as a food additive. It can cause serious injury when directly consumed, ingested, or comes in contact with the human skin.
  • I will use it at my own risk and take full responsibility for my actions.
  • I am not inebriated or otherwise not of a sound mind, and I am fully able to make a sound decision about the purchase of this product. “

How many Scoville units is the hottest hot sauce?

Mad Dog 357 Plutonium No. 9 comes in at around 9 million Scoville Heat Units, making it the hottest hot sauce in the world ever existed.

Can Carolina Reaper kill you?

3 red hot looking Carolina Reaper Peppers, their texture looks like a dragon skin, scaly
Carolina Reaper Pepper

Carolina Reaper, as stated above is the hottest pepper in the world. It was created by a grower named Ed Currie. It has a fruity flavor and is similar to a 7 Pot chili pepper. Eating Carolina Reapers or other superhot chili peppers is not going to kill you. However, it has some side effects that you can’t take out of the equation. It is of course possible to overdose on the ingredient, that makes a hot pepper.. well hot. It is called “Capsaicin” and you need to eat more than 3 pounds of Carolina Reapers to reach this level.

Can hot sauce kill you?

Well, this is not an easy question. Because the hottest pepper in the world, the Carolina Reaper comes with 2.2 million SHUs while Mad Dog comes with 9 million SHUs. It can cause serious consequences like the loss of consciousness and sometimes a hard time breathing. These effects might cause you to die, but sauce alone will not be the direct reason why you die. Here is a video of a person making a Flashbang Hot Sauce challenge if you are thinking about making a challenge just now.

What are the hottest 2 pepper on earth?

We have already mentioned the Carolina Reaper. Carolina Reaper is the hottest pepper in the world. The second pepper following it is the 7 Pot Douglas. 7 Pot Douglas is a superhot pepper special to Trinidad. Its skin darker in color when compared to the Carolina Reaper. Starting off the green and ripens to the end, becoming a color between red and brown.

7 Pot Douglas comes in at between 923,000 – 1,853,986 Scoville Heat Units. Just a quick comparison, so that you get how serious these numbers are. A jalapeno pepper that you add to your dishes or eat in a pickled form that burns your mouth is only between 2500 – 8000 Scoville Heat Units. 7 Pot Douglas is around 232 times hotter than the hottest jalapeno pepper you can find on the market.

Taco Bell Diablo Sauce Scoville: How Hot Is it?

Taco Bell Diablo Sauce Scoville: How Hot Is it?

A small pack of Taco Bell Diablo Sauce

If you’re wondering about the Taco Bell Diablo Sauce Scoville measurement, you are in the right place. Here, the answer is explained with a nice story behind it. In the past, Taco Bell’s Diablo Sauce was advertised to be very spicy on TV, even spicier than anything you can eat at any other restaurant. Not only is it spicy, but it’s tasty as well.

Diablo Sauce is made with a carefully mixed blend of spices, hot peppers, and of course the right juices. This sauce was the best way to alter and enhance the way you enjoyed Taco Bell. But bad and sad news, Diablo Sauce was on the market only for a limited time. So, if you’re wondering what the Taco Bell Diablo Sauce Scoville measurement is, keep reading. We promise you will like the story too!

History of Taco Bell Diablo Sauce

Production of the Diablo Sauce was discontinued after some time, banning us from having tacos without enough spiciness :(. Many Taco Bell lovers were really sad to hear the news. After this situation, people started to stock up on Diablo Sauce by buying it online, leaving warehouses empty. But this was clearly a mistake which was also realized by the Taco Bell and required a big comeback!

On the 5th of May, 2016, Taco Bell decided to put the Diablo Sauce back on the shelves. Every spicy sauce lover like me cheered after hearing the news. Taco Bell serves its customers cheap Mexican Fast Food, so you’ll have to enhance your order with very spicy sauce.

Why do we love spicy food?

Me and my brother, we’re in love with every aspect of the kitchen. When it comes to spicy foods, we’re the first in line in our circle of friends. The story behind why we love spicy food is that when we were young, we used to travel to the south-eastern region of Turkey because of our father’s job. What’s so special about the south-eastern part of Turkey is that people there eat spicy food for breakfast.

They use pepper flakes almost on everything. The most famous and consumed breakfast in that region is Liver Kebab. People literally wake up, go to a place where they can eat Liver Kebab with many hot spices. Especially in Urfa, hot pepper flakes are very famous which we also mentioned in our list of foods that start with U, people enjoy the spiciness of Turkish cuisine at every chance they can get.

So, since we are used to eating very spicy food, we thought maybe we could give the Diablo Sauce a try since everyone was speaking about it. Because me and my brother, we always say that there is no sauce that is too hot for us. Of course, we’ve had some accidents in the past where we felt dizzy because of the immense heat that pepper produced in our mouth, but that we can talk about some other time 😉

Hot Pepper Side Effects

Three red carolina reaper peppers
Carolina Reaper, the hottest pepper in the world

Eating very hot peppers/spicy sauces may have serious effects and you should take responsibility and eat on your own risk. Possible side effects are sweating, loss of consciousness, vomiting, stomach pain, diarrhea, and many more. But these effects are more common in spices or peppers with a high SHU for example when compared with the Taco Bell Diablo Sauce Scoville.

What happens when you eat something spicy?

In the human mouth/tongue, there are several taste buds that can pick up different tastes like sweet, bitter, salty, sour, etc. But, maybe this is new information for you, spicy is actually not a taste. Spicy food like Taco Bell Diablo Sauce activates pain receptors in your mouth and sends signals to your brain. When these signals are interpreted by your brain, you feel the heat. Ever accidentally touched your nose or eyes after touch hot spices or peppers? They are going to burn very much if the stuff is hot enough. This is actually the reason, why spice does not only affect your mouth/tongue.

There are chemicals called “Capsaicin”, “Piperine” or “Isothiocynanate”. When one of these chemicals or some of them together touches your tongue, they make your mouth or your tongue numb for a while.

There is also a myth that says eating spicy foods kill your taste buds, this is completely wrong. Mankind has been consuming hot spices or peppers for a very long time. Some extremely hot spices or peppers may cause your taste buds to go numb, but this will last a maximum of 2 weeks, after that, you will be able to taste again. But if the SHU is as high as the Taco Bell Diablo Sauce Scoville, you should totally be okay. We also love other spicy sauces to enhance cheap Mexican food 🙂

Numbing is a defense mechanism that is activated by your body automatically, to reduce the amount of pain inflicted upon it. Therefore, do not panic and wait for it to go away.

What drinks help with spicy food?

A Glass of Milk can do wonders against hot spices

What to drink for Hot Pepper? We can already hear you asking this question. Here are some remedies that will help with the heat caused by spicy food or hot peppers. For example, since Taco Bell Diablo Sauce Scoville is high, you can try one of the methods below.

Dairy Products

This is actually the best magical remedy. A sip of cold milk or a spoon of cold yogurt will take away some of the heat caused by the pepper. There is a protein called “casein” which is rich in dairy products, it helps break up the “capsaicin” in your mouth, therefore soothing the heat in your mouth. Milk is the best solution out there to soothe the heat caused by hot spices. This results in repelling, which means the casein binds with capsaicin in your mouth, preventing them from heating up your mouth or tongue.

Starchy Foods

The second one is Starch. If you want to consume starch in an edible way, you can get your hands on some fluffy bread or rice. It forms up a natural barrier between the heat causing protein “capsaicin” and your mouth, absorbing some of the heat in the process.

Potatoes are also high in starch, therefore it is also logical to consume some potatoes. Just keep in mind to boil them enough otherwise it might cause irritations in your body or you can even get poisoned. About the rice, you can eat boiled rice immediately and this is will as an absorbent buffer. Just do not drink coke or acidic beverages. Since Taco Bell Diablo Sauce Scoville is high, you can try this method to soothe the pain.

Tomatoes and Lemons

The third and the last method on our list is Tomatoes and Lemons. You may be surprised, we know. But actually, it is based on pure science. The nature of the ingredient “capsaicin” is acidic. When it is combined with alkaline foods, they react and neutralize each other. So, if you want to give it a try, chop some tomatoes and start eating them. If you have tomato juice at home, you can gargle using it. It will provide instant relief.

Testing the Taco Bell Diablo Sauce Scoville

Therefore, we decided to go to Taco Bell to taste this delicious and so-called hot sauce. We ordered three tacos in total. Two with the Diablo Sauce, one without the Diablo Sauce. My brother is more tolerant to hot spices than me, so I thought that ordering that one without the Diablo Sauce could be my savior. The plan was to put that non-hot taco aside as an emergency taco, in case we feel nauseated we were going to eat that taco. Then we started eating the tacos simultaneously.

How hot is the Taco Bell Diablo Sauce?

How many Scoville is Taco Bell Diablo Sauce? Taco Bell Diablo Sauce Scoville is around 350.000 SHUs. It is actually not that hot. There are many more hot peppers or sauces out there, including the Flashbang Hot Sauce. The hottest pepper in the world Carolina Reaper ranks at about 2,200,200 SHUs. SHU is the unit for measuring the spiciness of the food. SHU means Scoville Heat Units. Diablo Sauce is made of aji panca, chili peppers, and chipotles. It must sound spicy to you, right? We also thought so, until we gave it a try.

Is Taco Bell Diablo sauce hot?

After we started eating the Tacos with the Diablo Sauce, we kept eating waiting for the mouthful burn of the sauce. Then we finished them. It was nothing when compared to the hot peppers we’ve eaten in Turkey. Do not get me wrong, the sauce was very tasty and had a vinegar flavor in it. My brother said, “The taste is amazing and tastes especially good on a cheap taco. Actually, the Taco Bell Diablo Sauce Scoville is high.

But if you want me to be honest, we are not here to test how tasty this sauce is. We are here to rate how hot is it, and I can say that it is not that hot.” So, if you are wondering and asking Is Taco Bell Diablo sauce hot? It is not that hot, but definitely worth a try. Is Diablo sauce hotter than fire? definitely not!

That was actually a disappointment for us because we went there to get burnt! 🙂

Afterward, we have decided to go big this time. My brother bought a Flashbang Hot Sauce and we were wondering if that would do the trick to make us cry like little kids. And it did, but we will talk about that in another post.


All in all, Diablo Sauce is a very tasty sauce that goes very good with a cheap Taco. However, this post was about the Taco Bell Diablo Sauce Scoville, so we can say that it is not that hot. However, it might still be hot for people, that do not usually eat spicy food. So, it is up to the consumer actually. We really recommend trying the Diablo Sauce, be sure to get your hands on some or try to ask some Diablo Sauce while you are ordering a taco from the Taco Bell.

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