Turn up the heat

Hot sauce, also known as chili sauce or pepper sauce refers to any spicy sauce condiment made from chili peppers and other ingredients. Humans have used chili peppers and other hot spices for thousands of years. Inhabitants of Mexico, Central America and South America had chili peppers more than 6,000 years ago

At the wimpy end of the chart, the bell peppers in your garden rate a nice fat zero. Anaheim, Cherry, and Pepperoncini earn between 100 and 500. Kick it up to between 1,000 and 1,500 and you have your Poblano. Now we can start to feel the heat.

Jalapeños are hotter but still rate at the lower end of the scale between 2,500 and 5,000. Dry and smoke a Jalapeño, and you have a Chipotle and up to 10,000 Scovilles. Serrano, at 10,000 - 23,000, and Cayenne, at 30,000-50,000, pave the way to the big leagues.

We get serious with the Japanese Santake and the Thai, 50,000 to 100,000. The real bruisers, though, are the Jamaican Hot (up to 200,000), Scotch Bonnet (up to 250,000), and the Habanero at up to 350,000.

Of course, someone always has to break the mold (we should know). The Red Savina variety of Habanero is the current confirmed record-holder at 577,000.

Don't touch your eyes after chopping one of these babies. Better yet, don't touch anything!

Good for you!


This hot sauce is a good remedy for a stuffy nose. It may not seem real hot at first, but it will sneak up on you. If you don’t enjoy heat, this isn’t for you. There are hotter sauces out there I’m sure, but this isn’t for sissies. I eat it on many things, from meat to vegetables.

1 (28 ounces) can whole canned tomatoes, peeled
4 jalapeno peppers
3 habanero peppers
2 cubanelle peppers (can use any mild & flavorful pepper) (optional)
2-4 cloves garlic
salt (I use kosher)

1. Boil peppers in water for about 10 minutes, or until jalapenos turn from deep emerald-like green to an olive green (They should be soft, but not mushy).
2. Remove peppers from water and cut off stem caps, but do not remove seeds.
3. Place peppers, tomatoes, garlic, and a teaspoon of salt into a food processor.
4. Blend in the food processor for 20-30 seconds, depending upon desired consistency.
5. Taste the sauce, and if necessary, add more salt (pulse-mix a few times to stir in any added salt).
6. Pour into a re-sealable container or jar and enjoy with chips or use as a condiment.
7. When sinuses begin to”clear up,” and they will, use kleenex.
8. NOTE: After using the food processor, it is sometimes best to open in a well ventilated area.
9. The fumes from processing boiling hot peppers can take your breath away.

by Mark Hendricks

Read more: Sinus-Aid Hot Sauce | Hot Sauce Blog - Hot Sauce Reviews & More!Hot Sauce Blog http://www.hotsauceblog.com/hotsaucearchives/sinus-aid-hot-sauce/#ixzz3xLVthBwb

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