Despite all this, I still had lots of fun as the challenge is hot as hell, the event is really lively, friendly and the tables all mix in with the conversation. Typically when we do these sauce reveals we haven’t shot any episodes of the upcoming season yet. This time we have. I’ve tried this lineup in action, and I’ll say this: the best tasting Hot Ones gauntlet that we’ve ever had in the history of the show and I’m not sure that it’s close.” is slowly drawing to a close and there is just enough time for one more season of Hot Ones before the new year. More cool new twists! This one nails it's inspiration: mahsala sauce. I love Indian food and it's deep deep flavors and this sauce has the deep deep flavors. I'm going to put this on everything until the bottle is gone.

Piko Riko | Microsaucerie Piko Peppers - 15,500 Scoville Heat Units Heat: 3 / 10 Ingredients: Bell peppers, onions, vinegar, lemon juice, garlic, cane sugar, canola oil, sea salt, habanero peppers, Cayenne peppers, spices, beer (water, millet, corn, Demerara sugar, hop, yeast) Size: 5 fl oz Alright, moving on to number five, very interesting sauce here in the number five spot. Now if you’re a First We Feast completist you probably remember Jing Gao, she appeared on Feast Mansion with Rich Brian and Joji. She taught us the art of the Sichuan Hot Pot, she’s since then built a sauce empire with her brand Fly By Jing and Sichuan Gold, crafted in Chengdu. It’s the first time China’s famous numbing spice has hit the Hot Ones table. It has an oil base, very interesting and unlike anything that we’ve really ever done in the Hot Ones gauntlet, so keep an eye out for very, very unique reactions to our number five sauce in the season nineteen season.”This hot sauce is incredibly versatile. It can be used as a dip for chips or veggies, as a marinade for meats, or as a condiment for sandwiches and burgers. It’s a great addition to any meal, whether you’re looking to spice up your favorite dish or try something new. Postcodes that qualify for local delivery include: SE1, SE3, SE4, SE5, SE6, SE7, SE8, SE9, SE10, SE11, SE12, SE13, SE14, SE15, SE16, SE17, SE18, SE19, SE20, SE21, SE22, SE23, SE24, SE25, SE26, SE27, SW2, SW4, SW8, SW9, SW16, BR1 and BR3. We're continuing to add new postcodes according to demand. For more information, please read our blog. The Greek philosopher Heraclitus said, “The only constant in life is change.” Wise words, but clearly the ancient Greeks were not thinking about Hot Ones and the number eight spot because, cemented into its place – permanently – it seems that way, Da’ Bomb in the number eight spot. The sauce that launched the Shaq “I’m not gonna make a face” face. It stays.” Alright moving on to sauce number three, and I just don’t throw out compliments like this okay, but I mean this. When I tried this sauce I immediately thought to myself , Mount Rushmore right here, Pico Rico in the three spot. Top five hot sauce I’ve ever had in my life. Piko Peppers, Piko Riko, it’s simple yet potent balancing savoury and acidic notes of garlic and lemon juice with just the right amount of habanero heat. Piko Riko, Piko Riko, Piko Riko, Piko Riko… say it ten times fast with your mouth on fire.” Where the event was held with delicious food from Cult Wing in Leeds (Image: Simon Hamalienko) Read More Related Articles

Unique Garlique is made with all-natural ingredients and contains no preservatives or artificial flavors. It’s also gluten-free and vegan, making it a great choice for those with dietary restrictions. Alright, movin’ on to number two. Sinai Gourmet Tropiquante. It joins us from Montreal, Canada but the flavours come straight from the tropics. This sauce features a blend of fruits like mango, papaya, banana, and then it also has some scotch bonnet peppers so even in the two position, you’re reminded: you’re still on Hot Ones. If you like, like a mix of banana ketchup and hot sauce then this right here is the sauce for you.” Big thanks to Frank at Chili-Shop Leeds and Cult Wing for a great night…might come again for another 10. Many manufacturers of hot sauce make many different varieties of sauce and the chances are if you like one of them, you will like a few more. Here is a list to include each manufacturer of every sauce onThe Hot Ones. Alright, and moving on to number ten, it’s the Gold bottle. As always our journey up Mount Scoville ends in a blaze of glory with The Last Dab Apollo. It’s Smokin’ Ed’s Apollo Pepper in its fresh, powder and pure chilli distillate form.”Turmeric Bomb | Chile Lengua de Fuego - 69,000 Scoville Heat Units Heat: 6 / 10 Ingredients: Scotch bonnet pepper mash (Scotch bonnet pepper and vinegar), chocolate ghost pepper mash (chocolate bhut jolokia pepper and vinegar), jalapeno pepper mash (jalapeno pepper and vinegar), honduran hard liquor, apple cider vinegar, extra virgin olive oil, ginger root, turmeric, garlic, super hot pepper mash (Carolina Reaper and Trinidad Scorpion peppers and vinegar), spices, salt Size: 5 fl oz Cosmic Disco | Karma Sauce - 103,000 Scoville Heat Units Heat: 7.5 / 10 Ingredients: Peppers (red jalapeno and super hot blend), brown sugar, vinegar (from rice wine and apple cider), tamari (water, soybeans, salt, alcohol), orange juice, garlic, lemon juice, tomato paste, water, ghost pepper, salt, sesame oil, ginger, spices, culantro, orange zest Size: 5 fl oz What makes Unique Garlique stand out is its use of roasted garlic, which gives it a rich and complex flavor. The heat of the peppers is balanced by the other ingredients and the tanginess of vinegar, creating a delicious combination that’s perfect for adding some spice to your favorite dishes. Tropiquante | Sinai Gourmet - 4,000 Scoville Heat Units Heat: 2 / 10 Ingredients: Banana, mango, papaya, pineapple, Scotch bonnet, apple cider vinegar, lime juice, garlic, spices, sea salt Size: 5 fl oz Hey yo! I dig when they pull stuff into the lineup that's super zany. Things I probably wouldn't but normally. And this one is definitely up there. Tahini base for the creaminess works well. There's a ton of dill in it, which is aces with me. Super mild though. Not really any heat to speak of. But still: tasty. Will definitely be putting this on some wings in the near future.