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2. We Tried 25 Popular Hot Sauces — This Is the Best - AOL

   www.aol.com/tried-25-popular-hot-sauces...

   It's based on Famous Dave's Devil's Spit spicy barbecue sauce, and like that sauce, it's heavy on the black pepper flavor in a tomato-heavy base. ... Marie Sharp's Nopal Green Habanero Pepper ...

3. Habanero - Wikipedia

   en.wikipedia.org/wiki/Habanero

   The habanero is named after the Cuban city of La Habana, known in English as Havana, because it used to feature heavily in trading there.(Despite the name, habaneros and other spicy-hot ingredients are rarely used in traditional Cuban cooking.) [2] [3] In English, it is sometimes incorrectly spelled habañero and pronounced / ˌ (h) ɑː b ə ˈ n j ɛər oʊ /, the tilde being added as a ...

4. The Best (And Worst) Hot Sauces Ranked - AOL

   www.aol.com/best-worst-hot-sauces-ranked...

   You could make a case for the spicy tang of hot sauce improving virtually any food on earth. ... Woodstock Habanero Pepper Hot Sauce. Woodstock's habanero-based hot sauce is one of the chunkier ...

5. List of hot sauces - Wikipedia

   en.wikipedia.org/wiki/List_of_hot_sauces

   Marie Sharp's Habanero Pepper Sauce Hand harvested, hand chopped, farm-to-bottle organic vegetables: Crisp carrot, juicy red Habanero peppers, sweet yellow onions, whole garlic cloves, key lime juice, natural vinegar, salt. Sauces vary in pepper content. *Substitute Grapefruit, Orange and Prickly pear for carrot 65,000 - 250,000

6. Hot sauce - Wikipedia

   en.wikipedia.org/wiki/Hot_sauce

   Original Tabasco red pepper sauce. The varieties of peppers that are used often are cayenne, chipotle, habanero and jalapeño. Some hot sauces, notably Tabasco sauce, are aged in wooden casks similar to the preparation of wine and fermented vinegar. Other ingredients, including fruits and vegetables such as raspberries, mangoes, carrots, and ...

7. Mustardy Habanero Hot Sauce Recipe - AOL

   homepage.aol.com/.../mustardy-habanero-hot-sauce

   Wearing rubber gloves, stem and seed the chiles and transfer them to the blender. Add the vinegar, water, mustard, allspice and salt to the blender and pulse to a chunky but pourable sauce. Carefully remove the lid and transfer the hot sauce to bottles using a funnel. Refrigerate for up to 6 months.