I have really turned the corner on hot sauce this last year by slowly ratcheting up the heat level. You get to a point where a guy learns to lean into the heat. You know you have hit the sweet spot when you feel that wave wash over your body, it feels euphoric. I had this friend who would always try to order the hottest thing on the menu and for years I thought it was a bit of a show off thing, he never seemed to be enjoying it that much. But back then the jalapenos at subway were to much heat for me so it was hard to imagine why anyone would enjoy really hot food.
Anyway buying a ton of different sauces and becoming familiar with the peppers you don't tend to see much variation out there in commercial made hot sauce. Seems like you have the staples increasing in their heat level such as, Jalapeno, Sriracha, Habanero, Cayenne, Scotch bonnet, Ghost, Scorpion, Reaper and now pepper X. Nando's Piri sauce uses the African Birds eye chili so that one is a little off the beaten trail.
I had some local grown Cayenne's this year and man those guys sneak up on you, way hotter than those jalapenos
So, why do so many people enjoy spicy food?
In response to the pain, your brain releases endorphins and dopamine. Combined, these chemicals create euphoria similar to "runner's high".
Ultimately, your response to spicy food depends on your tolerance. So, if you're the type who cries over a jalapeño, don't sweat too much.
Watched a video with this guy in Carolina who bred the reaper and now pepper X. He said he used to be a serious drug addict so he has replaced his addiction with hot peppers. Walking around in his greenhouses chewing on a reaper, that which would seriously ruin our lives for hours on end.
Anyway I was wondering what you guys thought about homemade hot sauces and any ideas techniques for making such. What effects fermentation might have ect. One thing I noticed when I tried my first hand at it was the sauce had a bit too much plant material left over, I tried to blend it but not quite that smooth consistency I was looking for, wonder if cheese cloth strainer would make it better or worse. I remember Juthro mentioned he used smoked peppers which sounds pretty awesome to me, I do have a smoked flavor ghost sauce and It made me wonder if they used liquid smoke or the proper peppers to make theirs.