I love all of Marie Sharp's sauces. I've been eating them my whole life because my family would go to Belize for spring break. Marie Sharp's is the #1 hot sauce of Belize.
Living in Tokyo and having a limited varieties of sauces available to buy, this is my go-to for when you want a fresh, citrusy bite. It was also my benchmark flavor profile that I was going for with my first homegrown sauce. Glad to know that I my palate isn't complete shit.
We started getting these at Pick n Pay in South Africa. Very nice sauces. Tasty and unique one uses carrots as the base which confused me but hell it works
Apparently the original sauce that Marie Sharp developed was a carrot based sauce. Its a good ingredient...can sometimes be a little problematic though with fermenting
I really like pickled cactus as a topping on taco's, eggs and such. It also seemed to me like it would be a nice ingredient for a sauce, and here you've got one!
@@ChilliChump That would be the small pond (I'm in Holland). Here it's sold in jars as nopales, not super common but I'm sure you can find it in the UK.
I love Marie Sharp's stuff. That green habanaero and cactus is one of my favorites, excellent everyday sauce. Would like to see you review the Red Hornet from them. It's much hotter and very good. Very pepper forward, the first two ingredients are Hornet and Habanero peppers.
Checking in from Japan. The only hot sauces I can buy are Tabasco, Blairs, and Marie Sharp's varieties. It's one of the reasons I started growing my own peppers!
I grew up in Belize(where Marie Sharp's is from) and a lot of their hot sauces are made for flavor + heat(they do have some xxxxx spicy ones though), the green sauce is the lesser spicy than most of their sauces. I'd recommend trying more of their hot sauces, they're really great!
Nice one Shaun. You sure this is the prikly pear and not the meat of the cactus? That would be something i have never heard and it would be quite interesting. Looking forward for you to taste another Marie!
The red Habanero pepper sauce is my fav, fruity and extremely hot. Most of the spars first sold them but now they all over. Carrots, Onion, lime juice and garlic.
Growing Chilli's for a few decades now and if you want a super hot with flavour then the Bonda Ma Jacques is the best closely followed by the Bih Jolokia not "Bhut" 'Bih' it has a orangish , pineapplish flavour and the euphoria from both coming down is better than most .
I've tried a few Marie Sharp sauces-up to and including the Beware branded ones-and they never seem to reach the promise of heat you get from "habanero" labeling. And every single one of them have been irrationally salty. Coming from a dude that loves his sodium, even I draw the line at a point.
@@CarCoSaNoLa Got it in a few minutes ago and gave it a shot. It’s definitely got the heat to back the promise, and not nearly as salty as the others. Guess I found my go to if I ever feel like more Marie Sharp. Appreciate the recommendation!
@@TerranceShaw yea, man, Marie sharps is fire but too much is very salty and you need a relief. That nopal and their grapefruit pulp and fire. Yellowbird habanero is my go to everyday sauce. I drink that stuff
Nopalitos by themselves have very little flavor. It's a common ingredient in tacos and other Mexican dishes around here where i live, but it's mostly a neutral base for other ingredients.
Interesting history on her getting cut out from her own business. I have a bottle of Melinda's Hot Sauce in my pantry. I quite like it. Can you give a reference for that info?
Hey chilichump I’ve been working on my hot sauce and it has Fresno peppers in it and I can’t seem to find them after the first time what’s is a way you think I can work around this?
That is an interesting combination of ingredients Shaun. I wonder how the taste profile could change with a Red Habanero pepper instead of Green Habs? Stay Spicy! -Bob...
Love this series! Would love to see you try an Aussie brand of sauces called Bunsters. They do a very good range and all sauces are delicious! Especially their black label😋 Looking forward to seeing more in this series. Stay spicy😁
Lime juice for acid and taste, garlic for taste and again apple cider vinegar for acid and taste, getting a sauce 4 or below on the scale helps to preserve it
@@ChilliChump I agree, very little heat yet so much flavor. If you want heat and flavor check out Marie Sharp's Beware. Habs are the main ingredient so it does pack a little kick.
I love all of Marie Sharp's sauces. I've been eating them my whole life because my family would go to Belize for spring break. Marie Sharp's is the #1 hot sauce of Belize.
Living in Tokyo and having a limited varieties of sauces available to buy, this is my go-to for when you want a fresh, citrusy bite. It was also my benchmark flavor profile that I was going for with my first homegrown sauce. Glad to know that I my palate isn't complete shit.
We started getting these at Pick n Pay in South Africa. Very nice sauces. Tasty and unique one uses carrots as the base which confused me but hell it works
Apparently the original sauce that Marie Sharp developed was a carrot based sauce. Its a good ingredient...can sometimes be a little problematic though with fermenting
Good day in which region in sa can you find this brand of sauce?
I am getting ideas for new sauces to try. Thank you for doing this sir.
I really like pickled cactus as a topping on taco's, eggs and such. It also seemed to me like it would be a nice ingredient for a sauce, and here you've got one!
Not a very common ingredient over this side of the pond! But will keep an eye out for it!
@@ChilliChump That would be the small pond (I'm in Holland). Here it's sold in jars as nopales, not super common but I'm sure you can find it in the UK.
Ah of course mate. Automatically just assumed the US. They have everything available!
Shaun x Marie Sharp's 🐐🐐🐐🐐
Perfect combo!
Nopales based sauce. Oh babeeeeyyyyy
One of my favorites! So tasty on eggs, fish or chicken
I love Marie Sharp's stuff. That green habanaero and cactus is one of my favorites, excellent everyday sauce. Would like to see you review the Red Hornet from them. It's much hotter and very good. Very pepper forward, the first two ingredients are Hornet and Habanero peppers.
You stay spicy too ChilliChump! Thanks for the review. I want to give it a try now.
Checking in from Japan. The only hot sauces I can buy are Tabasco, Blairs, and Marie Sharp's varieties. It's one of the reasons I started growing my own peppers!
Haven't watched the vid yet, but this is one of my all time favs. All Marie Sharp sauces are amazing.
You will be pleased with my verdict then!
Everything from Marie Sharps is amazing. Got to see the production facility once on a college trip to Belize. They put this sauce on EVERYTHING!
@@donaldwindland exactly, she's a star.
Love the background music.
I love Marie Sharps sauces..
I grew up in Belize(where Marie Sharp's is from) and a lot of their hot sauces are made for flavor + heat(they do have some xxxxx spicy ones though), the green sauce is the lesser spicy than most of their sauces. I'd recommend trying more of their hot sauces, they're really great!
I've got a few Marie Sharp sauces coming up in this series...already filmed!
Man your space has come a long way over the years. Looks legit! Love the chili light!
This is currently my favorite hot sauce. Especially for nachos or tacos
The cactus is called nopales iirc
Nice one Shaun. You sure this is the prikly pear and not the meat of the cactus? That would be something i have never heard and it would be quite interesting. Looking forward for you to taste another Marie!
Your new logo is so cool 😎
The red Habanero pepper sauce is my fav, fruity and extremely hot. Most of the spars first sold them but now they all over. Carrots, Onion, lime juice and garlic.
Oh yeah, its the one that says BEWARE on the front "Comatose heat level"
I love hot sauce but hate habnero flavored sauces, any recommendations? Something about habnero turns me off, not the heat.
Growing Chilli's for a few decades now and if you want a super hot with flavour then the Bonda Ma Jacques is the best closely followed by the Bih Jolokia not "Bhut" 'Bih' it has a orangish , pineapplish flavour and the euphoria from both coming down is better than most .
I've tried a few Marie Sharp sauces-up to and including the Beware branded ones-and they never seem to reach the promise of heat you get from "habanero" labeling.
And every single one of them have been irrationally salty.
Coming from a dude that loves his sodium, even I draw the line at a point.
Get the red hornet
@@CarCoSaNoLa Yep, that's on my list of things to try.
Heck, I'll go ahead and order a bottle right meow.
@@CarCoSaNoLa Got it in a few minutes ago and gave it a shot. It’s definitely got the heat to back the promise, and not nearly as salty as the others.
Guess I found my go to if I ever feel like more Marie Sharp. Appreciate the recommendation!
@@TerranceShaw yea, man, Marie sharps is fire but too much is very salty and you need a relief. That nopal and their grapefruit pulp and fire. Yellowbird habanero is my go to everyday sauce. I drink that stuff
@@TerranceShaw I go to their haba, Serrano and red jalapeño for a break. Cheap and delicious. Go through so much
Nopalitos by themselves have very little flavor. It's a common ingredient in tacos and other Mexican dishes around here where i live, but it's mostly a neutral base for other ingredients.
Interesting history on her getting cut out from her own business. I have a bottle of Melinda's Hot Sauce in my pantry. I quite like it.
Can you give a reference for that info?
Never mind, found plenty!
Yeah I didn't want to get into too much of the drama in the video...but as you found there are loads of articles about it.
Hey chilichump I’ve been working on my hot sauce and it has Fresno peppers in it and I can’t seem to find them after the first time what’s is a way you think I can work around this?
How about growing your own? It's part of why I grow my own for my hot sauce brand... Also because I want to control the quality of my sauces
@@ChilliChump thank you I’ve thought of everything and that had honestly not crossed my mind 😂
can you tell if the ingredients were fermented?
They didn't appear to be fermented. And if they were, it was very subtle
That is an interesting combination of ingredients Shaun. I wonder how the taste profile could change with a Red Habanero pepper instead of Green Habs? Stay Spicy! -Bob...
Love this series! Would love to see you try an Aussie brand of sauces called Bunsters. They do a very good range and all sauces are delicious! Especially their black label😋 Looking forward to seeing more in this series.
Stay spicy😁
I'd love to send my Chocolate Moruga Scorpion sauce.
Awesome
Awesome 👌!
Im from Belize 😅
Lime juice, garlic and apple cider vinegar is pretty much a go to for a home made hot sauce for me
Lime juice for acid and taste, garlic for taste and again apple cider vinegar for acid and taste, getting a sauce 4 or below on the scale helps to preserve it
Love it
Interesting on the cactus. Your heat sense is broken from all the other chillies you’re eating!
Nah...it really isn't that hot. But really is tasty!
@@ChilliChump I agree, very little heat yet so much flavor. If you want heat and flavor check out Marie Sharp's Beware. Habs are the main ingredient so it does pack a little kick.
I live in the part of the world where only Tabasco can be found...
*_AWESOME, NOTHING ELSE TO SAY_*
Hold up. Melinda's sauces are actually her sauces stolen by her distributor?
Again that's not hot sauce. Tobaccos isn't hot sauce.
Tobaccos?
Marie sharp's isn't Tabasco 🤣
Good that we have your expert advice!
@@ChilliChump smoke em if you got em