FARAON Red Habanero Sauce

This weekend I picked up a bottle of this hot sauce that I have never had before its called FARAON Red habanero Sauce. I got it at this little mexican market called El Torito Market, they sale groceries, canned goods, Pan Dulce fresh Tortillas and they have a little Carniceria in the back.

On a Scale of 1 to 10 heat wise, 10 being really hot, it was like 6.5ish. It did have some heat and was like your standard hot sauce, with vinegar, salt and tomato base, nothing special. You can see the seeds in the bottle, it kind of had this gelatinous texture to it (almost like the sweet n sour sauce you get at panda express). I personally like the "El Yucateco" brand better.

Overall it is decent, nothing to write home about. I did put it on virtually everything I ate on Saturday and Sunday so that I can have a better opinion on the sauce. I ate with a carne asada burrito on Saturday and some pizza. It went well with a bowl of frijoles, and tasted AIGHT on a breakfast burrito on sunday morning. I wouldn't recommend it on a sandwich ( I usually go with Tapatio and or El Yucateco on a sandwich). Now I'm talking like an american sandwich like tuna, ham, turkey. Now if this like a Torta de machaca or any other mexican style sandwich AKA Torta it will go good because those have beans and avocado and the break is different.

Overall score with taste and heat included 1 to 10 , 10 being the best score I would go with 6 out 10.

Thanks and stay tuned for my next review of some random hot sauce that I find out there.

Essentials for any hot sauce addict

These are what I normally have at my desk at work. El Yucateco (the caribbean flavor one is my favorite, hard to find though).

Cartoon Character of a Habanero

found this Habanero cartoon character.

Mango Habanero Hot Sauce

this weekend I made another batch of hot sauce, just a little over 48 ounces. Here is what's in it.....

20 habaneros
4 medium sized carrots
2 mangoes
white onion
pineapple rings from the can (about 4 rings) Del Monte brand..
about 6 garlic cloves
garlic salt
iodized salt
course pepper
Roma Tomatoes (depending on how big they are I do 3-5 tomatoes)
juice from about 6 limes
vinegar (this also serves as a natural preservative)
depending on how I feel I will sometimes add Cilantro.

When I get a video camera I plan on shooting the whole process..... remember Frying the Habaneros makes them MAD!!!!!!!!!!!!!!!!! hahahahahahha

Random Site with Flash videos of a Little Ninja on a mission

A buddy of mine showed me this site years ago and I found the email in my yahoo account that still had this link. It is pretty cool, flash animation of a little ninja it does have a story line and it does contain blood, the kind of blood you saw on Sho Guns Assassin or the Kill Bill movies hahahah........

http://www.ninjai.com/chapters

Why do I eat Habanero, I know it's going to bring pain?

Why do I eat Habanero, I know it's going to bring pain? There are times on the weekend when I will make some eggs with ham and side beans with cheese, and instead of dashing some hotsauce, I will get a full habanero and cut into pieces and eat it raw like that, seeds and all. It gives this weird sensation in my scalp and makes my nose runny and I some times will have like 1 or 2 tear drops come out. WHY, do I do this? It's almost like a HIGH, that scalp sensation is crazy hahahaahahaa.

Information on the Habanero

The habanero chili pepper most likely originated in the Yucatán Peninsula and its coastal regions. Upon its discovery by Hispanics, it was rapidly disseminated to other adequate climate areas of the world, to the point that 18th-century taxonomists mistook China for its place of origin and called it "Capsicum chinense"—the Chinese pepper.[1][2][3]
The chili's name is derived from the name of the Cuban city of La Habana, which is known as Havana in English. Although it is not the place of origin, it was frequently traded there. This pepper is one of the hottest on Earth.
Today, the crop is most widely cultivated in the Yucatán Peninsula of Mexico. Other modern producers include Belize, Panama (anecdotal evidence suggests that the ones grown there are some of the hottest and most flavorful), Costa Rica, and parts of the United States including Texas, Idaho, and California. While Mexico is the largest consumer of this spicy ingredient, its flavor and aroma have become increasingly popular all over the world.
Habaneros are an integral part of Yucatecan food. Habanero chilies accompany most dishes in Yucatán, either in solid or purée/salsa form.
The Scotch bonnet is often compared to the habanero since they are two varieties of the same species but have different pod types. Both the Scotch bonnet and the habanero have the characteristic thin, waxy flesh. They have a similar heat level and flavor. Although both varieties average around the same level of heat, the actual degree of "heat" varies greatly with genetics, growing methods, climate, and plant stress.
The habanero's heat, its fruity, citrus-like flavor, and its floral aroma have made it a popular ingredient in hot sauces and spicy foods. In some cases, particularly in Mexico, habaneros are placed in tequila or mezcal bottles for a period ranging from several days, to several weeks, in order to make a spiced version of the drink.

My fascination to Habanero Peppers

I started using hot sauce when I was about 12 years old. The first time I ever ate an Habanero was when I was about 17 years old. My dad started growing them in our yard around then and I became fascinated with them, and how damn hot these things are. When done correctly you can use them in recipes with any meal ranging from eggs, BBQ, and seafood dishes.

I worked in the restaurant business for about 8 years (El Torito's to be exact) and 4 those years I worked in the Kitchen. I learned a lot of techniques on how to prepare dishes and most of all making salsa.

I was about 22 years old when I decided to make my first Habanero salsa. I usually always either roast or pan fry the Habanero chiles, tomatoes and onions together. I find that when you fry a chile, it pisses them off and they tend to get hotter and release more heat in your sauce.

In 2008 I entered my first ever hot sauce contest (blind contest), for this contest I made my Habanero Mango hot sauce (with lots of other secret ingredients) and out 28 entries I got 4th place. Granted 4th isn't something you rave about, but for being my first contest ever and I placed in the top 5 isn't too bad. Friends and family really love my sauce and always ask when I am making a batch so that they can get a bottle.

My goal this year is to start selling it at local farmers markets and eventually online. I have decided on to call my Sauce: Addicted, I bought the domain addictedhotsauce.com so that no one can come along and snatch it. Slowly but surely I can see it all coming together once I get a nice logo and labels made up for the bottles.....................................

That's it for now.