The peppers are picked at the peak of their short lives to ensure the characteristic citrus and battery acid top notes contrast with the charred peat and road tar bottom to create a complex tease, flamboyant enough to be called the scamp of the
In case of overdose the usual cold milk treatment is insufficient and one should go deeper into the butterfat realm, whipping cream at minimum, preferably a hunk of cream cheese to gnaw on as you search for the nearest burn unit.
Perfect when paired with artisanal small batch lard or any of the kicky tallows now making the scene.
From the Globe and Mail:
A lot like it hot: Our relationship with hot sauce is on fire
Previously:Noah Chaimberg says that fruit-based blends are what’s hot in hot sauce at the moment: blueberry and ghost pepper, green apple and jalapeno, key lime and pear. That last one, he notes, pairs nicely with fish tacos: “It’s the sharp sweetness with the delicate fish,” which might sound a little highfalutin, but then, Chaimberg is the world’s first hot-sauce sommelier – a (self-styled) distinction he shares with his friend, business partner and fellow hot-sauce somm Tyler McKusick.In April, the two twentysomethings launched Heatonist, a dedicated hot-sauce shop in Brooklyn, N.Y., where customers can browse and sample more than 100 artisanal hot sauces. “We’ll ask whether they prefer sweet or smoky, what they’re planning to serve it with, what kind of intensity they’re hoping for,” says Chaimberg of his sommelier duties. He admits that the title is tongue in cheek (wine sommeliers train for several years and must pass a series of rigorous exams to earn the official designation), but says the try-before-you-buy concept was what inspired him in the first place: “I was constantly buying new hot sauces and then when I would get a chance to try them at home, I was constantly disappointed.” The business got a huge boost from a successful Kickstarter campaign, which raised about $27,000 (U.S.) in less than two weeks last winter. “We were definitely encouraged by all of the positive support,” says the Montreal-bred Chaimberg of those early fundraising efforts.Anecdotal evidence of his product’s crazy popularity, he adds, is everywhere: “Ten years ago, you wouldn’t see a bottle of hot sauce on every table at a restaurant – that used to be ketchup.”It’s not just tabletops where spicier options are giving the old red stuff a run for its money. Like your mouth after a round of suicide wings, hot sauce could not be hotter this summer, with dozens of festivals and expos celebrating our growing taste for five-alarm flavour....MORE
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