Thanks for sending them! I use these videos for suggestions of what to get, and what not to get! My drinks cabinet is beautifully stocked, and there isn't a Durian to be found on premise! ;-)
I really enjoyed this video because they enjoyed all of the sauces and convinced me to try and get some. I just wish the last one would have been just a bigger step up on the heat. 3 nice and tasty ones and the 4th a "oh holy nora that's tasty but way hotter!" type of thing haha. Great job on the awesome selection!
In answer to Ciara's question, it is not especially hard to make hot sauces at home. You basically just have to boil some chiles in water, add whatever other flavors you want (carrot, mango, garlic, mustard, etc.), add a bit of salt and/or sugar, mix them together in a blender, and finish it off with teaspoon or two of an acidic preservative such as lemon, lime, or vinegar. The trick is to do it in a VERY well ventilated space, otherwise the fumes are like inhaling tear gas. Not fun.
We got sent a ristra of red hatch chiles years back, and it got somewhat banged up in transit. As a result, the black trash bag it was packed in had a bunch of chunks and crumbles in it. We picked out the big pieces, and someone had the bright idea to POUR out the fines into a smaller bag... OH. MY. GOODNESS... The resulting dust cloud was pure tear gas. It ran us all right out of the house, wheezing, coughing and gasping. Eyes and noses BURNING and running like faucets. GREAT tasting chiles, but boy did they pack a punch!
I was spoiled at my old job because we had a commercial fume hood. And a lot of hot sauces do not need refrigeration (like the bottles you see on restaurant tables). But things can go wrong at home. Unless you are using a proven recipe and are careful with sterilising bottles, refrigerating (or freezing) your sauce (after opening) might be a good idea; especially if you can't measure the pH.
I do mine in my Instant Pot. Because it's sealed, you don't get the heavy fumes. The trick is having enough peppers that 1 1/2 cups of water is enough to cover them- it's enough water so they don't burn under pressure, but not so much that you have to drain anything when it's done. Pressure cook it for about 5 minutes, then let it naturally depressurize. Then you just pour it into a blender and blend until it's smooth.
Colins comments "The only thing i can make is.. a nuisance" had me laughing pretty good Colin is always good for a quick one liner. Great video everyone hope you're all well
@@DJKuroh Or have Ciara and Dermot partner up together for the Try video and then be followed up with the likes of Paddy and CallyAnn and the Sharpson Bros.
It's very easy to make hot sauce at home, Ciara. Just slice your chilis (fresh or dried) in half and put them in a mason jar with water, salt, and a dash of vinegar. let it sit 1-2 weeks and you have a fermented hot sauce. It will last almost indefinitely in the fridge and will just get more sour and complex as time goes on.
TIP FOR EATING A FLAT (the two bone part of the wing)... Grasp the wing ends and twist back and forth (to separate the joints), then give one end a pull... One bone will usually come out clean, making it easier to get all the meat instead of trying to "eat around them".
These seemed more HeckEmber than HellFire, and that's ok - it's great to get the actual taste of things instead of just having your tongue scalded smooth. I'd definitely consider some of these. Thanks for the keen analyses and grand entertainment as always, and happy Tryday everyone!
I live in the Detroit area, so I've had these many, many times. They are very well crafted sauces. The Cherry Bomb I use as a BBQ sauce as that's what it seemed like to me when I first had it. The Manzana is amazing! If you like fruity and spicy...that is the sauce for you! Thanks for sharing! ~Be Blessed
I've made some delicious hot sauces at home! It's really not that difficult at all; I start by soaking a mix of chopped dried and fresh hot peppers in salt and vinegar overnight, then bringing it to a boil with other flavors, like garlic, onions, mushrooms, etc, and then letting it simmer for a good while. (I recommend roasting any vegetables or fruit you add beforehand.) Puree it with an immersion blender or a pitcher blender, season to taste, put it in a bottle, and stick it in your fridge. Should be good for a couple of weeks, at a minimum, depending on how much acid and salt you add, but watch out for mold and always give it the smell test. And, because it's the internet, I have to say to prepare and eat at your own risk, make sure it's ventilated, and observe all food safety rules.
Rio De Janeiro has a night club called Hell, or they did when I was there. It must be interesting to hear. "Oh, yes, you can find her in Hell every Friday."
I was once in Hell Michigan and a Tornado almost got us, scared out of my skin. Wicked rain and tree branches were flying, dodged two huge trees knocked over most of the road. Yipes
Re: NORAD's DEFCON scale: As an American, allow me to elucidate. The DEFCON (Defense Condition) scale goes from 5 to 1 (like a countdown, which is fitting, especially if you're a fan of the song Final Countdown, because, well, it kind of is). DEFCON 5 is basically the normal condition, and at DEFCON 1 the President can launch missiles and bombers at will; it's basically the End of the World. For simple translation, you can simply translate the numbers to types of Fucks: 5: Just Another Fucking Day. 4: Who's Fucking Around Over There? 3: Fucking Around And Trying To Find Out, Are You? 2: Oh, Fuck! 1: It's Fucking Over, Man! It's All Fucking Over! That about sums it up.
The thing with Jalapeno that gets me is, it's the one pepper that either has no heat whatsoever or punches four levels above what it's supposed to be. For that reason, I don't trust it. I trust Habanero, Ghost, and Reaper because those are always going to be hot, but the Jalapeno is too much of a wildcard.
See, this is why I always wonder why people skip serrano peppers for hot sauces. Jalapenos aren't predictable, but Serranos are and they are hotter while still being packed with flavor. Jumping straight to habanero is like a weak as flex that hot sauce companies do.
@@Lunch_MeatIs serrano hotter or milder than habanero generally? Because Habanero is like the perfect heat for me and I also just don't trust jalapenos
Salsa is very easy to make, you take whatever chile's that you want to use, jalapeño, chiles de arbol, habanero...you take a couple and boil them. boil some tomatoes and garlic and maybe like a chicken bullion and when they are soft, take them out and put them in a blender and puree it. Boom, hot sauce.
This is the best way to do hot sauces- you start mild and work your way up to the hot stuff gradually. Hot sauces that are so hot that they have no flavor value are a waste of perfectly good peppers, and are unworthy of being eaten.
If you can get your hands on Fresh chilies in Ireland, you can easily make hotsauce at home. I bet you can even grow some relatively spicy varieties there too. Habaneros seem to grow just fine at this longitude.
3:50 @ Ciara: it's quite easy to make a basic hot sauce at home; but many hot sauces are aged and/or fermented, sometimes for 2-3 years, and I'd assume most people don't have the patience to wait that long when they can get a bottle for a few dollars at the shops
I know this is mostly a very family friendly channel but seriously, I wonder how many people on this channel have hooked up or at least gone on a date at least once, there are definetly chemistry between several people, and I'm not talking about this video itself, talking about the whole channel
Ciara asked about making hot sauce at home, as in the difficulty. My friend and I each took different approaches to making hot sauce. I would make it by the gallon and take about 48 hours to make a good shelf stable hot sauce, using a pressure cooker, a blender and finally a slow cooker. My friend used the fermentation method taking upwards of a month to make his. He would get about a quart and a half of sauce, and a couple of pints of hot paste, that he would dehydrate in to powders. I would start mine in a pressure cooker, to break down the skin on the pepper, let it cool, then blend it to a smoothie consistency and then move it to a crockpot, for about 6 to 8 hours then let it cool, so it could be blended again, then return to the crockpot for another 4 hours before dividing it up to be canned. If you do it right you can PH test it, and it should keep for years canned. One benefit of how I do it, is in the crock pot the pure capsaicin oil rises to the top and can be skimmed off. If you take some off, the sauce is not as hot as it would normally be, but the oil itself is like eating drops of lava.
Ciara, the Chinese crispy chilli oil I am certain has it's origin in a fairly common Mexican salsa, that's just chillies de árbol crushed up in oil. (Chillies were exclusive to the Americas until around the 17th century.) Very easy to make. Crunch the dried chillies up about the size of red pepper flakes used for Italian cooking, cover with either vegetable oil or olive oil, let set a few days, use. Chinese version seems to speed up the process by frying.
The blue one should be a standard shot in drinking roulette sometimes. To camouflage it amongst all, drop blue food coloring in ALL shots. before the roulette wheel is placed before the Tryers.
Ciara's remark about making hot sauces at home made me think of a shoot where four tryers make their own hot sauces and then bring them in to be tasted. (Making your own is supposed to be easy and light years better than the stuff you get in the store)
Considering these were from Detroit, I expected a both an artisanal touch along with a defiant raised middle finger. I think eithe the Tryers are all approaching Ciara level pain tolerance or these are milder hot sauces. Tho, anyone can make a brutal hot sauce that tastes terrible. But even a milder sauce that tastes good is hard.
The third was only approaching 10k Scoville. That is on the hotter side of mild, but still quite mild comparatively. These were meant to show flavor, not heat (of course, sending the habanero to stop any doubts about having an actual hot sauce toward the upper end of the scale).
I've had Hellfire Detroit Habanero and that is about as hot as I need and an excellent product. I can get El Yucatero Habenaro (black label - smoky finish that one can actually taste, and a lower Scoville level I think) locally, so I do. Terrific in Chili.
Aww, Paddy and Clisare could have gotten a Coke from each other! Or do they not do "Jinx! You owe me a coke!" when two people say the same thing at the same time as each other in Ireland? Still a great video though, love the who Try-rish fam!
My favorite hot sauce is hell fire zombie snot. It's a green apple, onion, garlic, Cilantro, tomatillo, and lime sauce, but it has reaper, and habinero to kick it up to I'd guess about 100,000 Scovilles
One of our local farms sells cherry bomb chilies they’re so sweet not hardly spicy but they are good I usually mix em with a red jalapeño or Birds Eye chili but they’re gorgeous.
LOL I'm hispanic took my niece to an adult party when she was 3. She dipped a chip in hot sauce and a few people freaked out as she happily ate her chip.
You can easily make hot seauce at home. Just grab a large glass jar, put some roughly chopped peppers of your liking and per 25 grams of peppers, add one clove of garlic in there, add some honey and some salt, fill with water and place some cloth on the top, so the pepeprs will stay below water. Shut the jar off, open one time per day for 7 days (to release gas) as it will ferment. After that, put everything in a blender (including the water) and you have a runny hotsauce. You can drain some of the water and get a thicker sauce. But there's so much flavour in the water, that I wouldn't suggest draining some. Have fun!!
All of those are not bad. Great flavors through and through. I live in the burbs of Detroit and a local store had them. Not super hot by any means but flavorful.
Lol says Habanero then names one of the types of Habanero as a all together different flavor that was the best for me lol. Sitting at my table cutting up a Scotch Bonnet Habanero.
Ciara: YES! It is stupidly easy to make both Hot Sauce and Chili Oil at home! Hot Sauce 101 = Hot Peppers + Splash of Vinegar + Pinch of Salt + Blender. Add whatever else. Onion, garlic, ginger, spices... Go nuts. Chili Oil 101 = Put Peppers + Garlic + Etc. in a Jar, Heat Neutral Oil until it just starts to smoke, pour oil in jar and let sit until room temp.
They should try some of the spicy stuff that Johnny Scoville (yt) tries on his channel. I want to see them finally eat something spicy enough that they get an endorphin high from it haha. Fun episode anyway though. Loved the people they had on
To show how far hot sauces have come, just 25 years or so ago, the Habanero one would have been almost top of scale, bars would have challenges of "If you can eat a dozen, you get them free, if not, you pay double." And now it is like "It's hot...sure. But not really."
As a chili fan, I have to say that for the really hot chilies, the Ghosts, Reaper, or Scorpions', merely washing your hands after chopping them may NOT be enough. Sometimes, even scrubbing with dish soap and a Scotch Brite scouring pad isn't enough, but you think it is so go to the bathroom!!! These sauces sound nice though...
Remember the days when the Tryers would die from eating a jalepeno? We all have to admit they have risk life and limb trying everything that could kill for our entertainment, but have reached the point of godliness when it comes to heat. Well done, but I've heard that there is a new pepper that makes a reaper burn like ice cream. Can't wait for the video!!!
To make a really good hot sauce at home take a jar of sliced jalapeño chillis and a jar of your favourite mango chutney and blend together. Add a fresh scotch bonnet chill if you want it hotter. Add water or apple cider vinegar to adjust viscosity to your taste. Tasty!
What I think Ciara was talking about with the steak comes from dry aged steaks and is a massive hit of umami. The dry age king of UA-cam Guga has described that effect many times in his videos. I love your channel thank you for literally years of entertainment and I cant be the only one who thinks Ciara should be in every video hehe.
I had to Google what manzana meant and Seamus knows some Spanish. I also looked up manzana chili and it has a fruity flavour which now makes sense as to why it's named manzana.
Get NordVPN 2 year plan + 4 months free here nordvpn.com/thetrychannel . It's risk-free with Nord's 30-day money-back guarantee!
If you guys ever come to New York, reach out. I grew up in a great town with a lot of unique foods you guys would love..
Down with that sort of thing!
oh that's all these channels do these days is sell things ffs NordVPN is shyt and corrupt
Hell yea ..The Bomb beyond insanity...would be interesting
You guys should TRY Paolo from Tokyo's hot sauce. It's amazing. ua-cam.com/video/-0-Qa91ZnEE/v-deo.html
I'm glad the sauces were received and were used! I wanted to send the sauces that I enjoy, edible and not meant only for frat house pranks.
My brother bought a bottle of Da Bomb. I describe it as "a sauce made by someone that hates your guts".
It is not made to enjoy.
I love sauce that has heat and flavor I might have to find these, ty for adding content for the channel.
Thanks for sending them! I use these videos for suggestions of what to get, and what not to get! My drinks cabinet is beautifully stocked, and there isn't a Durian to be found on premise! ;-)
I really enjoyed this video because they enjoyed all of the sauces and convinced me to try and get some. I just wish the last one would have been just a bigger step up on the heat. 3 nice and tasty ones and the 4th a "oh holy nora that's tasty but way hotter!" type of thing haha. Great job on the awesome selection!
I have some hot sauces I want to send them too. Was it pretty easy?
In answer to Ciara's question, it is not especially hard to make hot sauces at home. You basically just have to boil some chiles in water, add whatever other flavors you want (carrot, mango, garlic, mustard, etc.), add a bit of salt and/or sugar, mix them together in a blender, and finish it off with teaspoon or two of an acidic preservative such as lemon, lime, or vinegar. The trick is to do it in a VERY well ventilated space, otherwise the fumes are like inhaling tear gas. Not fun.
We got sent a ristra of red hatch chiles years back, and it got somewhat banged up in transit. As a result, the black trash bag it was packed in had a bunch of chunks and crumbles in it.
We picked out the big pieces, and someone had the bright idea to POUR out the fines into a smaller bag...
OH. MY. GOODNESS...
The resulting dust cloud was pure tear gas. It ran us all right out of the house, wheezing, coughing and gasping. Eyes and noses BURNING and running like faucets.
GREAT tasting chiles, but boy did they pack a punch!
I was spoiled at my old job because we had a commercial fume hood.
And a lot of hot sauces do not need refrigeration (like the bottles you see on restaurant tables). But things can go wrong at home. Unless you are using a proven recipe and are careful with sterilising bottles, refrigerating (or freezing) your sauce (after opening) might be a good idea; especially if you can't measure the pH.
I do mine in my Instant Pot. Because it's sealed, you don't get the heavy fumes. The trick is having enough peppers that 1 1/2 cups of water is enough to cover them- it's enough water so they don't burn under pressure, but not so much that you have to drain anything when it's done. Pressure cook it for about 5 minutes, then let it naturally depressurize. Then you just pour it into a blender and blend until it's smooth.
I appreciate that you spelled chile correctly.
My mouth started watering as I read this. I need recipes, lol!
I love how Clisare just keeps calmly eating while Paddy waxes poetic about hot sauce. The girl is there for the bread, not the circuses!
Imagine, a tasty, civil and eatable hot sauce? Brilliant idea!
Colins comments "The only thing i can make is.. a nuisance" had me laughing pretty good Colin is always good for a quick one liner. Great video everyone hope you're all well
And Ciara should have immediately responded: "I make reservations."
US viewers probably don't know that "commiting a nuisance" means urinate or defecate in a public place.
We need a video where Tryers do the Hot Ones challenge ASAP!
Absolutely!
My exact thoughts
Put Ciara and Dermot on Hot Ones as official guests and Try Ambassadors.
@@DJKuroh Or have Ciara and Dermot partner up together for the Try video and then be followed up with the likes of Paddy and CallyAnn and the Sharpson Bros.
Is that the ten hot sauce challenge where the guests also answer the questions?
That's what hot sauce should be. A beautiful addition to your food. Flavorful but not so hot you can't taste your food.
Once you get used to the spiciness, you have a certain tolerance. Then you also taste the food. Simple logic.
It's very easy to make hot sauce at home, Ciara. Just slice your chilis (fresh or dried) in half and put them in a mason jar with water, salt, and a dash of vinegar. let it sit 1-2 weeks and you have a fermented hot sauce. It will last almost indefinitely in the fridge and will just get more sour and complex as time goes on.
The editor missed an opportunity to put a chili graphic over Seamus’ middle finger. That said, it’s awesome that everyone enjoyed this shoot
TIP FOR EATING A FLAT (the two bone part of the wing)... Grasp the wing ends and twist back and forth (to separate the joints), then give one end a pull...
One bone will usually come out clean, making it easier to get all the meat instead of trying to "eat around them".
Or just order all mini-legs. There's more meat on the mini-legs vs. the flats so you get more for your money.
Ohh .. the apple one sounded really good 😋
I got an Apple habanero one from the Pepper Palace that was pretty good
These seemed more HeckEmber than HellFire, and that's ok - it's great to get the actual taste of things instead of just having your tongue scalded smooth. I'd definitely consider some of these. Thanks for the keen analyses and grand entertainment as always, and happy Tryday everyone!
This is a good video where no one is truly suffering from the spiciness. Thanks for the video!
I feel like over the years they may have burned out their pain receptors with all the spicy shenanigans they've gone through.
I live in the Detroit area, so I've had these many, many times. They are very well crafted sauces. The Cherry Bomb I use as a BBQ sauce as that's what it seemed like to me when I first had it. The Manzana is amazing! If you like fruity and spicy...that is the sauce for you! Thanks for sharing! ~Be Blessed
I've made some delicious hot sauces at home! It's really not that difficult at all; I start by soaking a mix of chopped dried and fresh hot peppers in salt and vinegar overnight, then bringing it to a boil with other flavors, like garlic, onions, mushrooms, etc, and then letting it simmer for a good while. (I recommend roasting any vegetables or fruit you add beforehand.) Puree it with an immersion blender or a pitcher blender, season to taste, put it in a bottle, and stick it in your fridge. Should be good for a couple of weeks, at a minimum, depending on how much acid and salt you add, but watch out for mold and always give it the smell test. And, because it's the internet, I have to say to prepare and eat at your own risk, make sure it's ventilated, and observe all food safety rules.
Why couldn't the chili pepper practice archery? Because he didn't habenero.
Boo-urns!
Darren and I are totally on the same page. I was thinking "no Dermot means no hyaw habanero!!" Glad Darren stepped up.
There’s a town about 50 km outside Detroit named Hell. I used to go there on July 4th to watch the fireworks in Hell.
Rio De Janeiro has a night club called Hell, or they did when I was there. It must be interesting to hear. "Oh, yes, you can find her in Hell every Friday."
I was once in Hell Michigan and a Tornado almost got us, scared out of my skin. Wicked rain and tree branches were flying, dodged two huge trees knocked over most of the road. Yipes
Re: NORAD's DEFCON scale: As an American, allow me to elucidate. The DEFCON (Defense Condition) scale goes from 5 to 1 (like a countdown, which is fitting, especially if you're a fan of the song Final Countdown, because, well, it kind of is). DEFCON 5 is basically the normal condition, and at DEFCON 1 the President can launch missiles and bombers at will; it's basically the End of the World.
For simple translation, you can simply translate the numbers to types of Fucks:
5: Just Another Fucking Day.
4: Who's Fucking Around Over There?
3: Fucking Around And Trying To Find Out, Are You?
2: Oh, Fuck!
1: It's Fucking Over, Man! It's All Fucking Over!
That about sums it up.
We need a Durian hot sauce for Justine to try and a peanut butter hot sauce for Dermot to try
Durian butter?
You’re evil. I love it.
Yay! Find them people 😂
You better hope they never read that. lol
The thing with Jalapeno that gets me is, it's the one pepper that either has no heat whatsoever or punches four levels above what it's supposed to be. For that reason, I don't trust it. I trust Habanero, Ghost, and Reaper because those are always going to be hot, but the Jalapeno is too much of a wildcard.
See, this is why I always wonder why people skip serrano peppers for hot sauces. Jalapenos aren't predictable, but Serranos are and they are hotter while still being packed with flavor. Jumping straight to habanero is like a weak as flex that hot sauce companies do.
@@Lunch_MeatIs serrano hotter or milder than habanero generally? Because Habanero is like the perfect heat for me and I also just don't trust jalapenos
Wearing a white shirt to eat hot sauce/wings? Ciara lives a dangerous life we mortals can only aspire to.
They are not exactly dripping. What is the issue?
Thanks Darren, for filling in for Dermot… but it’s, “Yahh” and not “Whoa!”
Instructions unclear, went on a fishing trip completely naked.
I sing the "habanero" tune now every time I read habanero. Thanks Dermot.
😂I love how Darren stepped in! "HabenerOoOoo, habeneroooo"
Love it when they try something new and it turns out really good
Salsa is very easy to make, you take whatever chile's that you want to use, jalapeño, chiles de arbol, habanero...you take a couple and boil them. boil some tomatoes and garlic and maybe like a chicken bullion and when they are soft, take them out and put them in a blender and puree it. Boom, hot sauce.
Needed more dermot
Or less 😁 If I have to hear that damn "habanero" thing again 🙄
This is the best way to do hot sauces- you start mild and work your way up to the hot stuff gradually. Hot sauces that are so hot that they have no flavor value are a waste of perfectly good peppers, and are unworthy of being eaten.
If you can get your hands on Fresh chilies in Ireland, you can easily make hotsauce at home. I bet you can even grow some relatively spicy varieties there too. Habaneros seem to grow just fine at this longitude.
Love watching Colin's nose and cheeks turn redder as the sauces he tries go up the heat scale!😂
Paddy totally missing the point of Clisare's "I don't think there'll be any competition" remark.
Wait, what? Ohhhhhhh......
Clisare throwin shade on Mr. Paddy. 🤣
3:50 @ Ciara: it's quite easy to make a basic hot sauce at home; but many hot sauces are aged and/or fermented, sometimes for 2-3 years, and I'd assume most people don't have the patience to wait that long when they can get a bottle for a few dollars at the shops
I know this is mostly a very family friendly channel but seriously, I wonder how many people on this channel have hooked up or at least gone on a date at least once, there are definetly chemistry between several people, and I'm not talking about this video itself, talking about the whole channel
Ciara asked about making hot sauce at home, as in the difficulty.
My friend and I each took different approaches to making hot sauce. I would make it by the gallon and take about 48 hours to make a good shelf stable hot sauce, using a pressure cooker, a blender and finally a slow cooker.
My friend used the fermentation method taking upwards of a month to make his. He would get about a quart and a half of sauce, and a couple of pints of hot paste, that he would dehydrate in to powders.
I would start mine in a pressure cooker, to break down the skin on the pepper, let it cool, then blend it to a smoothie consistency and then move it to a crockpot, for about 6 to 8 hours then let it cool, so it could be blended again, then return to the crockpot for another 4 hours before dividing it up to be canned. If you do it right you can PH test it, and it should keep for years canned.
One benefit of how I do it, is in the crock pot the pure capsaicin oil rises to the top and can be skimmed off. If you take some off, the sauce is not as hot as it would normally be, but the oil itself is like eating drops of lava.
“I feel like my lips are getting a phone call.” 😂
Ciara, the Chinese crispy chilli oil I am certain has it's origin in a fairly common Mexican salsa, that's just chillies de árbol crushed up in oil. (Chillies were exclusive to the Americas until around the 17th century.) Very easy to make. Crunch the dried chillies up about the size of red pepper flakes used for Italian cooking, cover with either vegetable oil or olive oil, let set a few days, use. Chinese version seems to speed up the process by frying.
Colin wearing a Phil DeFranco shirt makes me loves this video even more!
I think the most reliable judge of 'heat' should be Sean's redness of face.
For me Frank's Original Hot Sauce is my favourite, I even drink it sometimes as I love it's taste....good reviews just the same!
Done that my whole life. "I put that sh*t on everything!"
Colin rocking the DeFranco tee.
Love the haircut Paddy!
Hot sauce brings out subtext. So fun to witness
Colin your teeth so much better ... keep up tge good work guys! Colin your a nice looking man ... especially with tge beard and mustache.
Michigan represent!!!! ❤
I love Hell Fire Detroit. Especially since they're local to me.
5:37
"The Manzano pepper is an apple SHAPED hot chilli"
Tryers: Ooo yeah I can really taste the apple
😂😂😂
The blue one should be a standard shot in drinking roulette sometimes.
To camouflage it amongst all, drop blue food coloring in ALL shots. before the roulette wheel is placed before the Tryers.
Darrin killing it with the singing.
When Ciara says it spicy. it mean death for others.
How true.
Ciara's remark about making hot sauces at home made me think of a shoot where four tryers make their own hot sauces and then bring them in to be tasted. (Making your own is supposed to be easy and light years better than the stuff you get in the store)
😂😂 The habanero song!!!! Yessssss!!! Good on ya, Darren!!
Considering these were from Detroit, I expected a both an artisanal touch along with a defiant raised middle finger. I think eithe the Tryers are all approaching Ciara level pain tolerance or these are milder hot sauces. Tho, anyone can make a brutal hot sauce that tastes terrible. But even a milder sauce that tastes good is hard.
The third was only approaching 10k Scoville. That is on the hotter side of mild, but still quite mild comparatively. These were meant to show flavor, not heat (of course, sending the habanero to stop any doubts about having an actual hot sauce toward the upper end of the scale).
They should include Dermot and recreate the “Hot Ones wing challenge” 😂
That apple one sounds amazing.
As an Asian, chili in olive oil. Just put it in a jar and throw it in the fridge. Great for soups or soup noodle dishes.
I am definitely ordering these hot sauces.💙✌️
I've had Hellfire Detroit Habanero and that is about as hot as I need and an excellent product. I can get El Yucatero Habenaro (black label - smoky finish that one can actually taste, and a lower Scoville level I think) locally, so I do. Terrific in Chili.
"My lips are getting a phone call!" HAHAHAHAHA!
Aww, Paddy and Clisare could have gotten a Coke from each other! Or do they not do "Jinx! You owe me a coke!" when two people say the same thing at the same time as each other in Ireland? Still a great video though, love the who Try-rish fam!
My favorite hot sauce is hell fire zombie snot. It's a green apple, onion, garlic, Cilantro, tomatillo, and lime sauce, but it has reaper, and habinero to kick it up to I'd guess about 100,000 Scovilles
…
…
😳 why did Colin sound like he was reading a naughty bit of a steamy novel? 🤣🤣 “the heat,building…”
Clare , competitive ! ? ! Perish the thought ! 😂 😂
These hot sauces are easy to eat as long as you know that a few grapes will kill all the burn immediately.
The Manzana sauce sounds really great.
Hellfire Detroit had a season on hot ones!
One of our local farms sells cherry bomb chilies they’re so sweet not hardly spicy but they are good I usually mix em with a red jalapeño or Birds Eye chili but they’re gorgeous.
Video starts at 1:03
LOL I'm hispanic took my niece to an adult party when she was 3. She dipped a chip in hot sauce and a few people freaked out as she happily ate her chip.
You can easily make hot seauce at home. Just grab a large glass jar, put some roughly chopped peppers of your liking and per 25 grams of peppers, add one clove of garlic in there, add some honey and some salt, fill with water and place some cloth on the top, so the pepeprs will stay below water. Shut the jar off, open one time per day for 7 days (to release gas) as it will ferment. After that, put everything in a blender (including the water) and you have a runny hotsauce. You can drain some of the water and get a thicker sauce. But there's so much flavour in the water, that I wouldn't suggest draining some. Have fun!!
I was excited to see it was hot sauce. Then I saw Colin and was like “YES, about to see someone cry!” That however did not happen. So depressed now.
You guys are first class hot sauce officianatos at this point.❤❤❤
All of those are not bad. Great flavors through and through. I live in the burbs of Detroit and a local store had them. Not super hot by any means but flavorful.
Lol says Habanero then names one of the types of Habanero as a all together different flavor that was the best for me lol. Sitting at my table cutting up a Scotch Bonnet Habanero.
Make sure you have plenty of honey on hand it is the only thing I know of that will take the Sting out of the heat.
Awesome video!
I wan to try these now!!!!
Ciara: YES! It is stupidly easy to make both Hot Sauce and Chili Oil at home!
Hot Sauce 101 = Hot Peppers + Splash of Vinegar + Pinch of Salt + Blender. Add whatever else. Onion, garlic, ginger, spices... Go nuts.
Chili Oil 101 = Put Peppers + Garlic + Etc. in a Jar, Heat Neutral Oil until it just starts to smoke, pour oil in jar and let sit until room temp.
They should try some of the spicy stuff that Johnny Scoville (yt) tries on his channel. I want to see them finally eat something spicy enough that they get an endorphin high from it haha. Fun episode anyway though. Loved the people they had on
You guys should try pisco, a very delicious distilled alcohol (From Peru and Chile)
Thank y'all for pronouncing jalepeño correctly.
It's one of our two Texas State Peppers.
Each food video should be followed by some drinking. I expect full credit for this concept.
I bought some from the Pepper Palace here in Colorado I'd love to send over
"Threat Level Yikes" isn't the name of a band today, but it might be tomorrow.
made to an ancient recipe? great line
To show how far hot sauces have come, just 25 years or so ago, the Habanero one would have been almost top of scale, bars would have challenges of "If you can eat a dozen, you get them free, if not, you pay double." And now it is like "It's hot...sure. But not really."
As a chili fan, I have to say that for the really hot chilies, the Ghosts, Reaper, or Scorpions', merely washing your hands after chopping them may NOT be enough. Sometimes, even scrubbing with dish soap and a Scotch Brite scouring pad isn't enough, but you think it is so go to the bathroom!!! These sauces sound nice though...
i like how clisare got chicken wing debris everywhere within a 3 foot radius.
Every time someone said "Hellfire", I was looking around trying to see who was calling me! 😅
What a coincidence. I could slather Paddy in it and eat it all day, too.
Anything with Ciara in it is good enough for me :) Is it my imagination or is Ciara "Filling Out" a bit? Nothing wrong with that :)
Amen to that.
Way to be creepy.
Fucking weird comment.
Remember the days when the Tryers would die from eating a jalepeno? We all have to admit they have risk life and limb trying everything that could kill for our entertainment, but have reached the point of godliness when it comes to heat. Well done, but I've heard that there is a new pepper that makes a reaper burn like ice cream. Can't wait for the video!!!
Those are the milder ones. You need to try HellFire Kranked black garlic and Carolina reaper. Delicious 😊
To make a really good hot sauce at home take a jar of sliced jalapeño chillis and a jar of your favourite mango chutney and blend together. Add a fresh scotch bonnet chill if you want it hotter. Add water or apple cider vinegar to adjust viscosity to your taste. Tasty!
When was this filmed? They are all kinda glistening even at the low level sauces 😂
Yay, Colin!!! I love when he's in front of the camera! Hilarious! Also, a fellow Beautiful Bastard 🙌
What I think Ciara was talking about with the steak comes from dry aged steaks and is a massive hit of umami. The dry age king of UA-cam Guga has described that effect many times in his videos. I love your channel thank you for literally years of entertainment and I cant be the only one who thinks Ciara should be in every video hehe.
I had to Google what manzana meant and Seamus knows some Spanish. I also looked up manzana chili and it has a fruity flavour which now makes sense as to why it's named manzana.