Very Hot Sauces
Chile Pepper Heat Levels By Chile Chili peppers are actually fruits, or more berries like tomatoes. In most cases the smaller the pepper, the hotter it is. The pungent heat factor in chile is called capsaicin an alkaloid irritating to the skin and mucous membranes, the active ingredient of capsicum; used as a topical counterirritant and analgesic. This chemical actually survives cooking and freezing, Capsaicin is concentrated in the cell membranes and seeds of the pepper. Those areas are the most potent, and if removed, will lessen the punch.
We use smoldering hot peppers, zesty garlic and select, secret ingredients. Liquid Fire can be used a drop at a time or by the bottle to detonate any recipe. Heat level: VERY HOT SAUCE!
A unique blend of all natural ingredients from the makers of the world’s hottest and most flavorful sauces. One taste and you’ll see why this is a sauce to die for!