So I never got to eat these because I developed chronic gi issues and I've accepted that I have to live with this now and won't get to eat them. Also the "best by" date is 05/06/2024, so they're expired by over two years. Would anyone want these? I might put them on eBay or something

Edit: I posted them on eBay for bid, here's the link https://www.ebay.com/itm/298337699795?itmmeta=01KS46X94QKGW3QPC43WMWP3MQ&hash=item45765007d3:g:8m0AAeSwFU1qDmwQ

Also these chips are most likely stale, but apparently stale chips can be revived by heating them and removing the moisture, making them crispy again. I've never tried it but if you're worried about staleness but want these chips this is a potential solution

The pizza sauce is bangin. Obviously I used that as the pizza sauce. Marinated the chicken in the honey habanero glaze and loaded the pizza up after topping with mozzarella and buttery garlic

I didn’t pick up much garlic but it was enjoyable nonetheless

Also much lower sodium than my last post haha. I'd definitely get it again, I wish it was spicier but the flavor overall is still really nice.

these are mine !

I made friends with a local farmer's market vender and as we were talking she mentioned that she had some dried (freeze dried maybe) peppers. She shared some sugar rush peach, hot peppers, and gold habaneros. My ultimate goal is to make a fruit forward, hot sauce, preferably in small batches as I experiment. To that goal I had a few questions:

1. Should I rehydrate them or grind them before using them?
2. Does anyone have any good, simple recopies or approaches to building a hot sauce, dependent on approach (rehydrated vs ground)?

Thanks so much for all the wisdom!

Can't wait till its ripe. Still trying to figure out how to prepare it .

Just finished a fresh batch of these Southern Heat pickled quail eggs and the jar already looks amazing. I wanted something that brings the classic Southern brine flavor but dials up the heat significantly.

Used a solid blend of fresh hot peppers, garlic, and a custom spice mix to give them a deep, fiery color and a burn that builds perfectly without completely overtaking the rich yolk. Quail eggs absorb the brine so much better than regular chicken eggs—the texture is spot on.

Anyone else jumping on the spicy quail egg trend lately? What's your go-to pepper blend for maximum flavor and heat?

Just started my dehydrator with 30 sugar Rush peach peppers cut into quarters about 145° f for 9 hours approximately rotating every few hours. Looks like my next powder is going to be fish peppers and then lastly my chocolate Trinidad scorpion pepper. I just got my first pepper started on one of four scorpion pepper plants.

Here lies Mythos Q’UQ’UMATZ-

8.4/10

As the God of wind and rain for the K’iche’ Maya, this deity is the equivalent for the Aztec Quetzalcoatl, and the Yucatan Maya Kukulkan (which was the name of another Mythos sauce). The name translates to a rendered “feathered serpent”, which is pretty friggin sweet imagery if you ask me. Mythos was my favorite sauce company before they unfortunately closed the business late last year. I’ve been slowly cherishing the sauces I have, and I did stock up on a few of my favorites when I could. While I am extremely grateful for having been able to experience this company, I am sad that they no longer exist. Let’s get into the review!

REVIEW: This sauce was made to be a lesser heated version of their Kukulkan, which was another fan favorite from the company, and actually won a few awards. I have a review on my page. Anyway, like all of the other sauces by Mythos, this sauce has quite a bit of vinegar right up front. It’s tangy and sweet, with the ACV playing delightfully with the pineapples. The hatch peppers create this interesting layer of sweetness also, without offering much heat at all. The hatch combined with the cumin gave me with some nostalgia, because I used to go to this taco truck every Saturday morning, and I got these awesome lengua tacos (and other varieties of course), and they had a few salsa options, one of them being a hatch and tomatillo style. Anyway, this was a really tangy and punchy sauce, which makes me want to use it as a salad dressing, but alas, I can no longer get my hands on it. All I have left is the memories… I wish I had more to say about this sauce, but it’s deliciousness rests within it’s simplicity. I know this review was more of a love letter than a review, and I’m alright with that. Thanks for everything, Mythos. I have a few more reviews coming down the pipeline, so stay tuned for those! Rest in Peace, Spicy Prince.

Feel free to recommend your favorite hatch chili sauce, leave your favorite local hot sauce brand, or tell us your experience with this sauce or any other Mythos sauce.

Ingredients: White Vinegar, Hatch Chiles, Pineapple, Cider Vinegar, Lime Juice, Salt, Garlic, Cumin

Based on suggestions read here and what was available during shopping trip. Thanks to El Yucateco fans for trying first. Anticipation.

Gave this a try today. (Early birthday present.) It was definitely tolerable, but hotter than I expected, and hotter than I would eat for pleasure. Could still taste it after about half an hour. Didn't have a drink for at least an hour afterwards.

recently returned from Puerto Rico with this random hot sauce. I can handle the scorpion tabasco just fine, and often eat 5-6 Thai chilis with my meals when the scorpion sauce isn't holstered. This sauce right here though, idk how much hotter carolina reaper is, brought to my limit several times now. It's addicting but very painful...in a kinda delicious way. Anyone else tried this one? imo twice as hot as scorpion sauce