Just ordered their #10 and #14 varieties. Can't wait to try them.
A little OT, but we've been using dried arbol peppers in a Cooks Illustrated Kung Pao chichen recipe, and it's pretty fantastic. Better then any I've had in restaurants. Pretty damn spicy.
I like the 10. 14 is real hot. Let me know what you think. Philburs is family owned and every bottle is bottled by hand.Just ordered their #10 and #14 varieties. Can't wait to try them.
There used to be a CT based company, maybe in Milford but that could be wrong, that made fantastic hot sauce that was aged on oak barrels. Best stuff ever. Too bad they dissapeared.
Like he said, he's a old man. Don't be a wussy, go for it!For those of you doing the twitter/UConn hot sauce thing, here’s my old man moment - I love the idea and the cause, but please be careful. Drinking shots of hot sauce with a super high scoville (spelling?) rating can put you in the hospital.
Yellow bird makes some awesome stuff. Their habanero sauce is great if you have a high heat tolerance.1. Franks Red Hot which i can put on almost anything.
2. Sriracha for only asian food.
3. Nandos Peri Peri (Medium, Garlic, Hot, Lemon & Herb) on almost anything
4. Hot Ones Los Calientes - might be my favorite hot sauce ever
6. El Yucateco
8. Yellowbird Serrano
In no specific order. Usually decide based on whatever i'm feeling that day what i'm eating.
By far the best hot sauce I've ever had. Free shipping on all orders too. I'd recommend trying the No. 14 hot sauce, the No. 10 is amazing too.
Ordered this on Tues. directly from Philbur's. Already arrived, and I opened the #10. It's a winner. Super fresh tasting, nice heat! Thanks for the tip!