REVIEW: Hellfire Hot Sauce – Chilimaster’s Reserve

Chilimaster's Reserve

Much like the reviews we did last year for Hellfire Hot Sauce, we have another stellar 4 reviews. We finish off with perhaps the most unique of the Hellfire product line. Check out this ingredient list:
Chocolate Habanero, Scorpions, Jolokia, Naga, 7-Pot, Black Raspberries, Black Plums, Cherry Juice, Blueberries, Premium Chocolate, Maple Syrup, Honey, Vanilla Bean, Cinnamon, Kentucky Bourbon Whiskey, Black Death Vodka, Salt, Vinegar, and spices. What laboratory was that hatched in? That is a crazy combo for sure, but when you hear the review you will realize, that the mad scientist behind this sauce, is not as mad as one would first believe. Here are the previous successful reviews:

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REVIEW: Hellfire Hot Sauce – Evil Bastard Sauces’ Extreme Heat

Extreme Heat

This is the 3rd of 4 reviews we are doing for Hellfire Hot Sauce. The other 2 products had some of the hottest peppers in the world in it, and this one is no different. You can see the other reviews below by clicking onto each one. When you throw in the words “Extreme Heat” into the mix, well then I can imagine that this particular sauce just might be a tad spicier than the previous too. I am sure the review team will fill us in on the heat level. Our squad of reviewers for these reviews is Steve Chambers, Steve “The Machine” Smallwood, and Ryan Graub.

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REVIEW: Hellfire Hot Sauce – First Blood

First Blood

We are back with our 2nd of 4 reviews for Hellfire Hot Sauces. In the first reviews we held the spotlight in the award winning Devil’s Gold which you can see HERE. Much like the Devil’s Gold, this First Blood is out of stock at the moment on their website. These are limited edition hot sauces highlighting some super hot chile peppers. In this one the chiles listed are: Bhut Jolokia, 7-Pot, Naga Morich, Moruga & Trinidad Scorpions, Chocolate Habaneros, and 7-Pot Douglah. They round off the ingredient list with Sun Dried Heirloom Tomatoes, Heirloom Garlic, Lemon, Vinegar, Salt and Spices. So it is not all about the heat, but with the name Hellfire, you expect the sauce to be painful in some way. Our review team had to be a tough group to be able to take on these sauces, so we drew straws and this is who we got…Steve Chambers, Ryan Graub, and the one and only, he don’t need no stinkin’ straws, Steve “the Machine” Smallwood.

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REVIEW: Hellfire Hot Sauce – Devil’s Gold

Devil's Gold label

Hellfire’s Devil’s Gold won a 1st place Screaming Mi Mi Award at the 1st ever NYC Hot Sauce Expo for the Fruit Based Hot Sauce category. Not a bad way to start off with a limited edition hot sauce. For those that have not followed us last year, we have year end awards called the Lenny Awards. Hellfire Hot Sauce won for best product line for their reviews for 4 of their products – Evil Bastard, Devil’s Blend, Pure Hell and their Blueberry Hell. So I imagine they are looking to recreate the magic with 4 more hot sauces. This is the first, and we will post the other 3 hot sauces over the next 3 weeks. For these reviews we have Steve “The Machine” Smallwood out of Ohio, Ryan Graub from Missouri, and Steve Chambers from Maryland.

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REVIEW: Buffalo Tom’s Gourmet Hot Sauce

Buffalo Tom's Gourmet Hot Sauce

One would get the first impression that any hot sauce with the name Buffalo on the label would be a buffalo wing sauce. Especially with the name Buffalo Tom, who originally hails from Buffalo, NY. Plus you add in the fact that they own the domain name Now all that aside, they name of this product is Buffalo Tom’s Gourmet Hot Sauce, not wing sauce. Sure it says it is good on wings, but the label also says it is good on pizza and pasta too. I hope you are following me so far. I want you to read “Buffalo Tom’s History” below and see what he has to say about his product. I copied and pasted it here right from their website. I did change a little, specifically that Buffalo Tom now includes FREE SHIPPING on all orders of 2, 4 or 6 bottles of their gourmet hot sauce. The more you buy, the cheaper the cost per bottle will ultimately be.

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REVIEW: Henry Family Farms – Yellow Fatali African Habanero Varietal Chile Extract

Yellow Fatalli African Habanero

Before you go on about what an extract means to you, you better think twice about this product. Brought to you from journalist, television personality, and cookbook author, David Rosengarten. You can read a little more about him below in the “A Little About” section. Lets just say he knows a little about food and flavor. His take on what an extract is would be completely different than what we think it is in our chile community. Chile Extract in our world is pure capsaicin, pure heat of the pepper. What this sauce and the other chile extract sauce we will be reviewing next week are chile pepper purees with some little extra flavor to bring out the individual pepper notes. You might be surprised by what our reviewers think about these sauces.

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REVIEW: Voodoo Chile Sauces & Salsa – Scorpion Venom: Trinidad Scorpion tincture

Voodoo Chile Sauces & Salsa - Scorpion Venom - Trinidad Scorpion Tincture

Whilst at CaJohn’s Open House during the Fiery Foods Weekend in Columbus, Ohio we did this special review. Well it is not really a review, but a heat challenge. Thom Toth, the man behind Voodoo Chile Sauces & Salsa, LLC made his first appearance at a hot sauce show. Not as a vendor, but as a chilehead. He brought along some of his hot sauces with him to share with some of the other chileheads in attendance, including this unique product. Scorpion Venom is an ultra hot Trinidad Scorpion chile pepper extract of sorts. The difference in this product is that while it packs much heat, it does not have that awful, bitter extract taste because they use a different process in creating it. If you want to heat up your food or want to increase the spiciness of your mild sauces then this is the product for you. Check out what Steve “The Machine” Smallwood does with it. Sick!

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REVIEW: The Murph’s Famous Bloody Mary Mix

Murph's Famous

I have been doing reviews for 5 plus years now, and every now and then you run across a “character” that you know will be someone you will want to meet sometime in the future. You get that feeling from your first contact that you are dealing with a nice guy with a good sense of humor. Enter The Murph, Stephen “The Murph” Murphy. A Long Islander much like myself, a Met fan much like myself, so we all ready had much in common to talk about through our email exchanges. I recognized his bottles from Peppers of Rehoboth, DE, but I had also seen the bottle at a local Italian Market called Iavarone in the town I grew up in- Wantagh, NY. I go to the grocery store all the time, and every single time I see The Murph Famous Bloody Mary Mix I think of my beloved NY Mets. The Mets’ TV and radio announcers I grew up with as a kid were Ralph Kiner and Bob Murphy. While the name The Murph doesn’t necessarily make me think of Bob Murphy, the picture of Stephen on the bottle reminds of a young Ralph Kiner. I told him this and he got a chuckle out of it.

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REVIEW: Pretzelphoria – Holy Holy Cow!!!!! Habanero Hot Pops

Pretzelphoria Holy Holy Cow Habanero Hot Pops

At a local event here in Northern Virginia just a few miles away from my home I found this spicy pretzel snack. They had a whole line of different flavored products and they were happy to let you sample anything you wanted. So of course I had to try these small pretzel balls. Just one ball and I could feel a little heat. That surprised me to tell you the truth, but not as much as I was surprised when I got home to open the bag and see how fast I stopped eating them because they were really lighting me up. I soon reached out to them and setup this review to see if it was a fluke heat thing or it was me. I brought in Steve “The Machine” Smallwood who knows much about what is hot. I wasn’t sure he would even feel much burn, but it was a true test at any rate. Then I added Dale Gilbert and Revtommy2tone & Crimsonsteel to the team. The Good Reverend and Crimsonsteel did the review during his live weekly radio show.

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REVIEW: High Octane Sauce Company – JP5 Moruga Scorpion Pepper Sauce

This is our 2nd and last review for the High Octane Sauce Company out of Texas. They are using the Trinidad Moruga Scorpion pepper which is presently the world’s hottest chile pepper. In our last review we gave feedback for their Hybrid Green Pepper Sauce which got a pretty decent review from our team scoring two 3 1/2’s and one 3 flaming hearts out of 5. Will this extra hot pepper sauce do as well? One way to find out folks, watch! Our review team once again is John Huber, Steve “The Machine” Smallwood, and Jacob Robertson. I wish Kevin Billings of High Octane Sauce Company the very best in their success for his young company. Things are all ready looking bright. Happy Turkey Day Weekend everyone, and start off your Black Friday with some good hot sauce here at High Octane.

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REVIEW: High Octane Sauce Company – Hybrid Green Pepper Sauce

Sometimes it is the ingredients that on face value seem like the makings of a good all around sauce. With roasted poblano, jalapeno and serrano chile peppers blended with herbs, spices and a touch of lime, you are off to a fast start. Introducing the Hybrid Green Pepper Sauce from the High Octane Sauce Company. I met the creator and owner behind the sauces, Kevin Billings at the Houston Hot Sauce Festival in September. His Tire Smokin’ Salsa tied for 1st place out of 58 salsas in Houston, and because we can only have 1 winner, it garnered 2nd place in the tiebreaker. Quite an accomplishment considering salsa were shipped in from all over the US for this contest. With that said, things are looking up for Kevin and his company. We will have another sauce to review next week from High Octane, so look for that as well all you Moruga Scorpion fans.

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The Machine reviews Hellfire’s Evil Bastard Hot Sauce

We reviewed this hot sauce back on July 5th, but because of some computer issues Steve “The Machine” Smallwood had to postpone his review. I got this from him over a week later, but because of some scheduling of other reviews I decided to hold it off for the appropriate time. You would assume that this is that time, but you would be wrong.

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